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

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

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


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

“Local first, organic whenever possible, with Aloha always”