Sample Menu

Ingredients vary based on what is seasonally available. I specialize in plant-based cuisine but will also prepare recipes to other dietary preferences upon request.

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Breakfast / Brunch

Tropical Fruit Smoothie Bowl with seasonal fresh fruit and local granola

Coconut Chia Pudding with fresh berries

Apple Banana Pancakes with macadamia nuts and coconut drizzle

Gourmet Avocado Toast with local radish and sprouts

Herb Roasted Vegetables & Tofu Scramble served with cassava hash

Hamakua Mushroom Eggs Benedict with local tomato and greens

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Pupus

Avocado Summer Roll Salad served with sweet chili ginger sauce

Farm to Fork Salad featuring locally grown produce served with seasonal vinaigrette

Fried Ulu (Breadfruit) Wedges served with garlic aioli

Beet Poke Bites Steamed beets tossed with a wasabi aioli and served in air fried wonton cups with a sweet tamari drizzle

Tofu Caprese Salad drizzled with a balsamic reduction

Hamakua Mushroom Scallops seared and paired with garlic aioli and a seasonal vinaigrette

Smoked BBQ Jackfruit Nachos with macadamia nut queso

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Entrées​

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Macadamia Nut Crusted Tofu

Baked tofu with macadamia nut crust and tahini marinade. Served with mango salsa over jasmine rice.  

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Lemongrass Ulu Curry

Local ulu (breadfruit) slow simmered in a decadent lemongrass coconut curry base​ along with local carrots, mushrooms and bell peppers. Garnished with Thai basil and scallions. Served over jasmine rice.

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Pineapple Fried Quinoa

A blend of fresh pineapple, local vegetables & macadamia nuts tossed with a garlic sesame sauce and quinoa.

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Ginger Tamari Glazed Ulu (Breadfruit)

Ulu wedges marinated in a sweet ginger tamari glaze and sautéed to a golden brown in coconut oil. Topped with pineapple and cilantro chimchurri sauce.

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Rainbow Roll

A colorful combination of seasonal vegetables, brown rice, and vegan wasabi aioli wrapped into a nori sheet. Served with miso soup.

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Barbacoa Jackfruit Enchiladas

Jackfruit simmered in savory spices. Served on local corn tortillas with tropical slaw and topped with guacamole, pickled red onions and cilantro.

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Chef’s Special: Plant-Based Adapted Hawaiian Dishes 

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Smoked Kalua Jackfruit & Cabbage, Beet Poke with Wasabi Mayo, Uala (Purple Sweet Potato) Salad and Lomi Lomi Lettuce Cups

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Dessert 

All desserts are gluten, dairy and refined sugar free.

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Frozen Seasonal Fruit Cheesecake

Mauka Mud Cake​​

Seasonal Fruit Tart

Avocado Cacao Mousse

Banana Split with Vanilla Coconut Crème “Ice Cream” 

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