April 8-14th: Aloha Kitchen by Alana Kysar

A stunning journey through a cuisine that is commonly oversimplified & mischaracterized; the food of Hawaii wears its complex history on its sleeves, showcasing its multi-ethnic representation through its unique & breathtaking cooking.

SMALL PLATES

Sweet Bread Rolls   page 191   served with whipped butter   4 for $4

Spam Fried Rice* +   page 89   jasmine rice, carrot, onion, oyster sauce, fried egg, side of house hot sauce   15

Anavery Fine Foods Pork Shoulder +   page 83 & 86   two ways: smoked in banana leaves and char siu pork over house kimchi   18

Shoyu ‘Ahi Poke* +   page 38   sashimi-grade yellowfin tuna, soy sauce, sesame oil, green onion, gochugaru, macadamia nuts, jasmine rice   23     

NOODLES

Somen Salad +   page 151   napa cabbage, carrots, snow peas, cucumber, julienned omelet, green onion, char siu pork, sesame-soy vinaigrette   17

Saimin   page 142   house-made noodles, dashi broth, smoked pork, fried omelet, green onion, napa cabbage   21

MAINS

Mochiko Chicken +   page 100   garlic & soy marinated chicken thighs, wrapped in nori & deep-fried, jasmine rice, Namasu Pickles (page 68), Dynamite Sauce (page 217)   29

Loco Moco* +   page 114   Anavery Fine Foods ground beef patty, jasmine rice, oyster mushroom gravy, fried egg, pickled onion, green onion   32

Maui-Style Kalbi Short Ribs +   page 120   ginger-soy marinated, thin-cut short ribs, grilled, jasmine rice, sweet potato chips, kimchi, toasted sesame   42

Ginger Misoyaki Butterfish* +   page 138   miso-marinated sablefish, jasmine rice, steamed baby bok choy, furikake seasoning, namasu pickles, soy reduction   44

DESSERT

Liliko’i Chiffon Tart   page 158   light passion fruit chiffon filling, whipped cream   12