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

ma’o organic greens, ho farm tomatoes, pancetta, mac nuts, manchego 12
breadshop bruschetta, burnt eggplant, pickled tomatoes, cilantro 13
sweetland goat cheese fritters, ma’o beets, fennel, beet top pesto 14

gnocchi, kolea farm sunchoke, brown butter, sage 22
mint pappardelle, ragu of bret & brittany’s lamb, pecorino 24
cavatelli, black mussels, cinzano, parsley 21

local i’a fresh catch, cannellini, kale, salsa verde 28
ludovico chicken leg confit, ‘ulu, green beans, sweet corn, basil 30
slow-roast pork shoulder, go farm polenta, collards 29

marinated olives 5
town fries 8
spicy pickled vegetables 6
bowl ‘o polenta 8

buttermilk panna cotta, fruit, honey 8
dark chocolate pretzel tart, sea salt 8
gelato – gianduja or vanilla bean 6

four-course meal 55

“local first, organic whenever possible, with aloha always”

Cocktails 12
Rose Gold – el jimador reposado, grapefruit, lime, brut rosé
Basil Gimlet – prairie vodka, basil, lime
White Manhattan – high west silver whiskey, dolin blanc, benedictine, orange bitters
Fig is the Word – fig leaf-infused botanist gin, lime, maraschino liqueur, lillet
Smoky & Smooth – vida mezcal, vecchio amaro, lemon, egg white, bitters

Prosecco, Bele Casel Brut Superiore NV (Veneto, Italy) 9/34
Methode Traditionelle, Grandin Brut Rose (Loire, France) 9/34
Chardonnay, Roche de Bellene ’17 (Bourgogne, France) 10/38
Verdejo, Cune Rueda ’18 (Rueda, Spain) 12/46
Falanghina, Fattoria le Rivolta ’17 (Campania, Italy) 11/42
Sangiovese, Fattoria Selvapiana Chianti ’17 (Italy) 12/46
Primitivo, Masseria Li Veli ’18 (Puglia, Italy) 10/38
Cabernet Sauvignon, Penalolen ’16 (Maipo, Chile) 13/50

Lager, Maui Brewing, Bikini Blonde (HI) 7
Lager, Tecate (Mexico) 5
Hefeweizen, Pinkus (Germany) 12
IPA, Maui Brewing, Skinny Jeans (HI) 7
IPA, Belching Beaver, Phantom Bride (CA) 10
Strong Ale, Stone Brewing, Arrogant Bastard (CA) 9

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