local first, organic whenever possible, with aloha always…

dinner menu

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

first course 

parmesan soup   9
kale, croutons

market lettuces    12
sprouted lentils, grains, cucumber, orange, pecans, goddess

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

sweetland goat’s cheese   14
hau’ula tomatoes, basil, preserved lemon

fried eggplant   14
feta cheese, mint, cucumber yogurt

ahi tartare*    15
risotto cakes, chives

bruschetta  14
kohlrabi, roasted garlic, bread crumbs, wild arugula, eggs

charcuterie  15
ciccioli, pate campagnola, chicken terrine, pickles, mostarda

second course

gnocchi    22
pork, beef, & porcini ragu

hand-cut pasta   24
akule, green beans, spring onion, tomato, caper, basil

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

fresh market catch    30
white beans, roasted vegetables, baby kale, tomato vinaigrette

two-lady-farmers pork    32
ulu, chicory, tomato, pickled mushrooms

kulana striploin    33
french fries, arugula, roquefort butter

sides

town fries    8
bowl ‘o polenta    9
spicy pickled vegetables   6
‘uala, tahini-yogurt, green coriander  9

last course

buttermilk pannacotta  8
citrus, honey

dark chocolate-pretzel tart  8
olive oil, sea salt

semolina vanilla cake  8
whipped ricotta, marmalade

gelato or sorbetto, biscotti  6
add on: sweetland cajeta jar  5

after dinner drinks

broadbent madeira, portugal   7
fonseca bin 27 port, portugal  7
vecchio del capo amaro   7
amaro montenegro   8
averna amaro   7
cynar   7
fernet branca   7

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