town

Lunch menu changes daily based on availability of local ingredients. Menu below is for example only.

smaller

‘ulu-leek soup 9
bacon, sweet corn, chives

market lettuces 11
cucumber, radish, herbs, meyer lemon vinaigrette

antipasti & bread 12
summer tomatoes & basils,
smoked eggplant,
pickled vegetables

polenta & asparagus 13
sunny side up egg, parmigiano

town fries 8
parsley, sage, rosemary

larger

kuahiwi ranch hamburger 15
on a potato bun with fries & greens
add cheese 2, bacon 2, egg 2

hand-cut pasta 18
pork, beef, pancetta, porcini ragù, parmigiano

fresh catch 22
sprouted green lentils, tokyo turnips, orange, limu salsa verde

roast chicken fattoush 21
salad of purslane, cucumber, mint, pita, feta, pomegranate

last

buttermilk pannacotta 8
grapefruit, honey

dark chocolate-pretzel tart 8
olive oil, sea salt

fresh fruit sorbetto 6
biscotti

“Find the shortest, simplest way between the earth, the hands, and the mouth.” – Lanza del Vasto

Dinner menu changes daily based on availability of local ingredients. Menu below is for example only.

first course

‘ulu-leek soup 9
bacon, sweet corn, chives

market lettuces 11
cucumber, radish, herbs, meyer lemon vinaigrette

kale & carrot salad 12
‘ulu chips, sesame, dill, pecorino, sherry

sweetland goat’s cheese pancakes 14
tomatoes, basils, liliko’i

ahi tartare 15
risotto cakes, chive

charred eggplant bruschetta 13
breadshop levain, shishito, cucumber-coconut yogurt, mint

second course

gnocchi 22
cremini, corn, asparagus, sungolds, lemon, sage

hand-cut pasta 23
pork, beef, and porcini ragu, parmigiano

pan-roasted chicken thigh & drummie 26
fried wing, pancetta, greens, grapes, mac nuts, croutons

fresh catch 29
sprouted green lentils, tokyo turnips, orange, limu salsa verde

two lady’s pork 31
polenta, escarole, pickled mushrooms, mustard seed jus

kulana striploin 33
french fries, arugula, roquefort butter

sides

town fries 8
bowl ‘o polenta 9
spicy pickled vegetables 6

“There is communion of more than our bodies when bread is broken and wine drunk.” -M.F.K. Fisher