7am - 11am daily
Quick service breakfast (open at 8am on sunday, coffee served until 2pm daily) Sample menu below
seasonal specialty lattes
/
chai
/
matcha
/
assorted teas
espresso
macchiato / cortado / cappuccino / latte / americano / mocha
seasonal specialty lattes
/
chai
/
matcha
/
assorted teas
daily baked goods
sourdough cinnamon roll / sourdough croissant / pain au chocolat / ham + cheese croissant / almond croissant / quiche (all eggs are organic and we use local when available)
soft scramble with arugula & parmigiano
/
salmon lox, cream cheese, caper, onion, dill
sourdough roman breakfast pizza
potato and over easy egg / lopes farm ham and cheddar with over easy egg
soft scramble with arugula & parmigiano
/
salmon lox, cream cheese, caper, onion, dill
Our croissant dough is naturally leavened 'sourdough,' and is laminated with grass fed butter from New Zealand. We use 100% organic flour. Our croissants are portioned large, about 1.5x the standard size. Each morning, we bake a full spread and often sell out by mid-morning. Thank you for appreciating small batch, good ingredients with us :)
Lunch - 11am - 2pm | Dinner - 4:30 - 9pm
last seating 1:30 lunch, 8:30 dinner
kauai prawns
roasted in the wood oven, parsley chimichurri
chopped salad
organic + local farm greens, red onion, cherry tomato, chickpea, pepperoncini, mozz, lemon vinaigrette
farm greens
organic + local farm greens, shaved radish, buttermilk herb dressing, house crouton
meatball en sugo
lopes farm local beef, pork, pomodoro sauce, parmigiano, toasted house sourdough
wood fired octopus
spanish octopus, roasted potato, arugula, jalapeno, castelvetrano olive, paprika aioli
roasted root veg
lapa'au farms seasonal root vegetable, roasted jalapeño romesco, pistachio, pickled onion
White Pies
funghi
lapa'au oyster mushroom, fontina, confit garlic
bianca
mozz, fontina, basil, confit garlic, olive oil
potato
potato, basil pesto, mozz, parmigiano
broccolini
kupa'a farms broccolini, mozz, castelvetrano olive, calabrian chili
prosciutto
mozz, lapa'au arugula, lemon, olive oil
mortadella
mozz, sliced mortadella, jalapeño pistachio pesto
Red Pies
margherita
mozz, basil, parmigiano
salsiccia
pork sausage, caramelized onion, mozz
calabrese
genoa salami, mozz, serrano chili, basil, garlic confit
arrabbiata
garlic confit, shaved parm, calabrian chili
pepperoni
mozz, parmigiano
braised pork
arrabbiata sauce, mozz, lilikoi butter
Entrées
6oz crispy skin kampachi
onion soubise, mustart greens, pickled onion
gnocchi
potato gnocchi, lopes farm beef ragu, parmigiano reggiano
cioppino
kauai prawns, kona kanpachi, tomato fennel broth, sourdough
16oz prime striploin
horseradish creme fraîche, herb verde (dinner only)
Sides
local mushrooms
creme fraîche, garlic confit
smashed potatoes
creme fraîche, calabrian chili
veg of the day
jalapeño romesco, pickled onion, pistachio
burrata / calabrian chili / arugula / prosciutto / italian sausage / local mushrooms / italian anchovy
Gelato
lilikoi / olive oil / cappuccino / pistachio / stracciatela / chocolate
olive oil cake
chocolate croissant bread pudding
bay leaf and vanilla panna cotta
Cocktails
Chef’s Day Off - banhez mezcal, mac nut orgeat, pineapple, lilikoi, lime
Thistle + Cardoon - reposado tequila, cardamaro, fresh lime
The Botanist - BCN gin, aperol, fresh lemon
Marlow Old Fashioned - basil hayden dark rye, ramazzotti, cardamom, vanilla, walnut bitters
Gray Whale Negroni - gray whale gin, campari, dolin blanc vermouth
Apéritif Spritzers
Aperol Spritz - prosecco, soda, orange
Lambrusco Spritz - lini lambrusco, amaro montenegro, orange
Wine List
Sparkling + Lambrusco
PROSECCO, OSTRO ‘PROSECCO BRUT,’ VENETO, ITALY
LAMBRUSCO ROSSO, LINI ‘LABRUSCA,’ EMILIA ROMAGNA, ITALY
PINOT NOIR, ALMACITA SPARKLING BRUT ROSÉ, ARGENTINA
MOLETTE/ALTESE, LAMBERT DE SEYSSEL ‘PETIT ROYAL BRUT,’ FRANCE
White
’22 VINHO VERDE, CASAL DE GARCIA, PORTUGAL
’22 VERDECA, ALICE VERDECA SALENTO, PUGLIA, ITALY
’21 SAUVIGNON BLANC, LE PETIT PERROY, SANCERRE, LOIRE VALLEY, FRANCE
’19 ARNEIS, MALVIRA ‘ROERO ARNEIS,’ PIEDMONT, ITALY
’20 CHARDONNAY, FAILLA, SONOMA, CALIFORNIA
Red
’21 SCHIAVA, ELENA WALCH, ALTO ADIGE, ITALY
21’ PINOT NOIR, OPP, WILLAMETTE VALLEY, OREGON
’19 SANGIOVESE, ARGIANO ‘ROSSO DI MONTALCINO,’ ITALY
’19 BARBERA, VIETTI ‘BARBERA DI ASTI,’ PIEDMONT, ITALY
’20 FRAPATTO/NERELLO MASCALESE, CARUSO + MININI, SICILY, ITALY
’21 NEGROAMARO, LI VELI ‘SALICE SALENTINO,’ PUGLIA, ITALY
’19 CABERNET SAUVIGNON, TWO MOUNTAIN, WA
’19, GAMAY, PRUNELLE DE NAVACELLE, RÉGNIÉ, BEAUJOLAIS, FRANCE
’19, SANGIOVESE, CHIARA CONDELLO, EMIGLIA ROMAGNA, ITALY
’17 NEBBIOLO, MARCO PORELLO BAROLO, PIEDMONT, ITALY
’19 SANGIOVESE RESERVA, CHIARA CONDELLO ‘LA LUCCIOLE’ ITALY
Beer
HITACHINO NEST WHITE ALE
Maui Brew Co. Bikini Blonde
Maui Brew Co. Big Swell IPA
Non-Alcoholic Beverages
Italian Soda - Rose | Blood Orange | Almond | Raspberry
Hibiscus Lychee Kombucha, Pauwela Beverage Company
Ginger Beer, Fever Tree, 200ml
Sparkling Water, San Pelegrino, 500ml
chopped salad
organic + local farm greens, red onion, cherry tomato, chickpea, pepperoncini, mozz, lemon vinaigrette
farm greens
organic + local farm greens, shaved radish, buttermilk herb dressing
kauai prawns
roasted in the wood oven, parsley chimichurri, corto olive oil, cracked pepper
roasted root veg
lapa'au farms seasonal root vegetable, roasted jalapeño romesco, pistachio, pickled onion
wood fired octopus
spanish octopus, potato, arugula, castelvetrano olive, tomato, jalapeño, paprika aioli
cioppino
kauai prawns, kanpachi, tomato & fennel broth, chili
a note on GF
we do not have a gluten free pizza dough. instead we use high quality 100% organic flour combined with methods of natural leavening (sourdough) for our pizza dough. the result being more gut friendly and digestible. we do not recommend it for guests with extreme gluten sensitivity or celiac. that being said, we can not guarantee zero cross contamination, however our staff will do everything to minimize the risk.