Lunch/Dinner Plate

Lo mein noodle with mushroom, bean sprout and kamaboko fish cake in shrimp-char siu pork dashi, served with tempura battered nori seaweed
Lunch 10 / Dinner 14

Pork shoulder smoked in banana leaves with Hawaiian salt, atop grilled cabbage steak with onion jam and lemon zest, and Hawaiian sweet greens
Lunch 11 / Dinner 14.5

Beef round steak marinated in ginger teriyaki and grilled, served with pineapple li-hing-mui and sweet onion slaw, and Asian stir fry
Lunch 13 / Dinner 17.5

Cross-cut 10 oz short rib, braised in sweet garlic and Hawaiian chile water, with green onion and shoyu jus, and Hawaiian sweet greens

Petite beef tenderloin crusted in Hawaiian rock salt and Kona coffee, with garlic mushroom and bleu cheese, pineapple glaze, and smashed potato
Lunch 17 / Dinner 25

Crispy panko fried chicken thigh, over grilled cabbage steak with toasted coconut and charred corn, served with tonkatsu (Japanese barbecue) sauce
Lunch 11.5 / Dinner 14.5

Half chicken brined in sesame-shoyu, turned low and slow with more shoyu, with crispy garlic, pineapple li-hing-mui slaw and Papa Sage’s Hawaiian chile water

Grilled Uncle’s burger steak topped with fried egg, sautéed mushrooms and onions, smothered in beef gravy, served with kimchi slaw

Miso-honey glazed salmon fillet with charred corn and green onion, with kabayaki glaze and sake cream sauce, and smashed potato
Lunch 15 / Dinner 21

#1 Tuna loin seared to rare, with ginger-shoyu glaze and wasabi aioli, with lime zest and crispy shallot, over sesame sticky rice
Lunch 15.5 / Dinner 23

Grilled skewer of wild caught jumbo gulf shrimp, dipped in lemon garlic butter, served with chili sauce, and asian stir fry
Lunch 13 / Dinner 17.5

Domestic fillet, crusted with furikake flakes and broiled, served over Hawaiian sweet greens, with lilikoi (passion-fruit) beurre blanc and sriracha oil
Lunch 15.5 / Dinner 22.5

A sampling trio of pulled Huli Huli Chicken, Shrimp Shack Skewer and Teriyaki Beef, served with asian stir fry
Lunch 16 / Dinner 22

Hawaiian salted pork and Walu fillet steamed in taro and ti leaves, with a touch of Hawaiian chile water, served with cucumber mango salsa