Da Legend of Buzz’s

SCAMPI SALAD APPETIZER

Served on a bed of mesclun greens, cherry tomatoes, drizzled with basil oil served with garlic toast

HOUSE-MADE FRESH MOZZARELLA SALAD

CRAB & SHRIMP COCKTAIL

Topped with black sesame, capers, garlic Ginger aioli served with garlic toast

SALMON CARPACCHIO

FRESH POKE • SASHIMI • CEVICHE

Fever Tree Ginger Beer

Non-Alcoholic

Michelob Ultra

Light

Stella

Imports

Pillbox Porter

Lanikai Brewing Company

Midnight Pretender

Breaktime Blonde Ale

Longest Wave Hazy Ipa

Kick Back Kolsch

Rice Breaker Tokyo Style Pilsner

Hanakoa

Overboard Ipa

Big Island Brewhaus

Guava Lava

Paradise Cider

Place the ground beef into a large bowl. Add kosher salt, black pepper, garlic powder, onion powder and Worcestershire sauce. Gently mix with your hands or a fork until just combined — do not overwork the meat. Divide mixture into two equal portions and gently shape into 3/4-inch thick patties about the diameter of your buns. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Make and shape patties

Let patties rest in the refrigerator for at least 15 minutes while you prepare the sauce and toppings. This firms them up for an even sear.

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 4–5 minutes). Lightly oil the surface if needed. Place patties on the skillet and cook without moving 3–4 minutes until a brown crust forms. Flip once and top each patty with a slice of cheddar. Cook another 2–3 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to rest for 3–4 minutes.

Cook patties

While patties rest, combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, smoked paprika, hot sauce and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning — add more vinegar for tang, more relish for sweetness, or more hot sauce for heat. Chill until ready to assemble.

Prep vegetables: thinly slice the red onion into rings, slice the tomato into 1/4-inch slices, and wash and pat dry the lettuce leaves.

Toast buns: Spread softened butter on cut sides of each bun. Return the hot skillet to medium heat and place buns cut-side down for 30–60 seconds until golden and slightly crisp. Remove from heat.

Assemble the burger: Spread about 1 to 1.5 tablespoons of the special sauce on the bottom bun. Place a lettuce leaf on the sauce to act as a moisture barrier. Put the cheese-topped patty on the lettuce, add 2–3 pickle slices, a couple of tomato slices and a few red onion rings. Add a little extra sauce to the top bun if desired, then close the burger. Repeat for the second burger.

Serve immediately with fries or potato chips and extra hot sauce on the side.

ground beef (80/20)

kosher salt

freshly ground black pepper

garlic powder

onion powder

Worcestershire sauce

mayonnaise

ketchup

Dijon mustard

sweet pickle relish

apple cider vinegar

smoked paprika

hot sauce

hamburger buns (brioche or potato)

sharp cheddar cheese slices

red onion

tomato

iceberg lettuce leaves

dill pickle slices

unsalted butter (softened)

fries or potato chips

extra hot sauce

Pat the shrimp dry with paper towels. In a medium bowl combine 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp white wine, minced garlic, smoked paprika, red pepper flakes, 1 tsp salt and 1 tsp black pepper. Add shrimp and toss to coat. Let marinate at room temperature for 10–15 minutes (do not exceed 30 minutes to avoid texture changes).

Prepare shrimp and marinade

Heat a large skillet over medium-high heat. Add a drizzle (about 1 tsp) of olive oil. When hot, add shrimp in a single layer (cook in two batches if needed). Sear 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp to a plate and allow to cool slightly. Reserve any pan juices.

Cook shrimp

While shrimp is marinating or cooking, assemble the salad base: place mixed baby greens in a large bowl. Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, rinsed capers and chopped parsley. Toss gently to combine.

Make the dressing by whisking together 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp Dijon, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp honey, 1/2 clove minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust acidity or seasoning as needed. If the dressing is too thick, add up to 1 tsp water to reach desired consistency.

Dress the salad: toss the salad base with about two-thirds of the dressing until lightly coated. Reserve the remaining dressing for serving or drizzling over plated portions.

Arrange dressed greens on a serving platter or divide among 4 appetizer plates (approximately 1 cup greens per serving).

Place 4–5 warm cooked shrimp atop each portion (divide shrimp evenly). Spoon any reserved pan juices over the shrimp for extra flavor.

Drizzle a small amount of the reserved dressing over the shrimp and salad if desired. Sprinkle 1/2 tbsp grated Parmesan over each plate and finish with a squeeze of lemon from the wedges.

Serve immediately with toasted baguette slices or crostini on the side, and additional lemon wedges and dressing available for guests.

large shrimp (peeled, deveined, tail-on)

extra-virgin olive oil

fresh lemon juice

dry white wine

garlic cloves (minced)

red pepper flakes

salt

mixed baby greens (arugula, baby spinach, frisée)

cherry tomatoes (halved)

cucumber (seeded and thinly sliced)

red onion (very thinly sliced)

capers (rinsed)

fresh parsley (chopped)

Greek yogurt or sour cream

honey

garlic (minced)

black pepper

grated Parmesan or Pecorino

lemon wedges

toasted baguette slices or crostini (optional)

Rinse and dry 1 cup fresh basil leaves thoroughly. In a blender or food processor add basil leaves, 1/2 cup extra-virgin olive oil, 1 teaspoon lemon juice and 1/4 teaspoon salt. Pulse until mostly smooth (30–45 seconds). If you prefer a brighter green, blanch basil in boiling water for 5–10 seconds, transfer to ice water, pat dry, then blend. Taste and adjust salt or lemon. Strain through a fine-mesh sieve or chinois into a small bowl if you want a smoother oil. Reserve at room temperature for up to 2 hours or refrigerate (bring to room temp before using).

Make basil oil

Preheat oven to 400°F (200°C). In a small bowl combine 2 tablespoons softened unsalted butter, 1 teaspoon olive oil, 2 minced garlic cloves, 1 tablespoon chopped parsley (optional) and 1/8 teaspoon salt. Spread a thin layer on each bread slice. Arrange slices on a baking sheet and toast in oven until golden and crisp, about 6–8 minutes, flipping once halfway. For extra color, broil 1–2 minutes at the end — watch closely so they don't burn. Keep warm.

Prepare and toast bread

If using large mozzarella, slice into 1/4- to 1/2-inch rounds; if bocconcini, halve or leave whole depending on size. Place mozzarella on a paper towel to remove excess moisture for 5 minutes. Halve the cherry tomatoes and lightly season them with a pinch of salt (from the 1 tsp) and a small grind of black pepper.

Prepare mozzarella and tomatoes

On a serving plate or shallow bowl, distribute 5 oz mesclun greens in an even bed. Scatter the seasoned halved cherry tomatoes over the greens.

Assemble greens and tomatoes

Arrange the mozzarella pieces evenly over the greens and tomatoes. Drizzle the prepared basil oil over the salad — about 2–3 tablespoons (reserve extra for serving). Sprinkle remaining salt and the 1/2 teaspoon freshly ground black pepper evenly over the salad. Gently toss or leave composed, depending on presentation preference.

Add mozzarella and basil oil

If desired, lightly drizzle up to 2 teaspoons balsamic reduction over the salad for sweetness and contrast. Finish with a light pinch (about 1/4 tsp) of coarse sea salt if using. Add a few whole basil leaves for decoration.

Garnish and finish

fresh mozzarella (ball or bocconcini)

mesclun greens

cherry tomatoes

fresh basil leaves (for salad)

black pepper, freshly ground

fresh basil leaves

lemon juice

baguette or country bread, sliced 1/2 inch

unsalted butter, softened

olive oil

garlic cloves, minced

parsley (optional), finely chopped

balsamic reduction or glaze (optional)

coarse sea salt (optional)

If using fresh cooked shrimp, rinse briefly under cold water to chill, then pat shrimp and crab meat dry with paper towels. Pick over crab meat to remove any shell fragments.

Rinse and dry

Place the crab meat and shrimp in a mixing bowl and gently toss to combine. Chill in the refrigerator while you prepare the other components (about 10 minutes) or keep on ice until assembling.

In a medium bowl, combine the diced avocado, minced red onion and chopped cilantro. Drizzle with the lime juice and olive oil.

Season with kosher salt and freshly ground black pepper. Gently fold so avocado pieces remain intact. Taste and adjust lime or salt as needed. Set aside and keep chilled.

In a small bowl, whisk together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using) and smoked paprika until smooth.

Taste and adjust heat or acidity: add more horseradish for spice, more lemon for brightness, or a pinch more salt. Chill until ready to serve.

If desired, line individual serving glasses or a chilled serving bowl with crushed ice to keep the seafood cold.

Spoon a layer of avocado salad into the bottom of each serving glass or small bowl (about 2–3 tablespoons).

Divide the crab and shrimp mixture evenly among the servings (about 1/2 cup per serving if making 2 servings). Gently mound the seafood on top of the avocado layer.

Place 1–2 tablespoons of cocktail sauce on the side of each serving or spoon a small amount on top of the seafood — leave extra sauce in a small bowl for guests to add more.

Garnish each portion with a lemon wedge and a sprinkle of microgreens or chives. Serve immediately, passing extra cocktail sauce and lemon wedges at the table.

imitation or lump crab meat (picked over for shells)

cooked shrimp, peeled, tails removed and cut to bite-size (or small whole shrimp)

ripe avocado, diced

red onion, finely minced

fresh cilantro, chopped

fresh lime juice

prepared horseradish (adjust to heat)

hot sauce (optional)

smoked paprika (optional)

microgreens or chopped chives

ice (for serving bowl, optional)

Place the chilled sashimi‑grade salmon on a clean cutting board. Using a very sharp knife, slice the salmon thinly across the grain into 1/16–1/8 inch (1.5–3 mm) slices. Arrange the slices flat on a large chilled plate so they slightly overlap and cover the serving surface.

Prep and slice salmon

In a small bowl whisk together 2 tablespoons lemon juice and 2 tablespoons extra‑virgin olive oil, then season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Using a spoon, lightly drizzle the dressing evenly over the salmon slices.

Dress the carpaccio

Scatter 2 tablespoons drained capers evenly over the salmon. Sprinkle 1 tablespoon black sesame seeds over the top for color and crunch. If using, scatter 1/4 cup microgreens or a few arugula leaves as garnish.

Add capers and sesame

Allow the dressed carpaccio to rest in the refrigerator for 5–10 minutes to let flavors meld, but serve shortly after to preserve texture.

Chill briefly (optional)

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon finely grated fresh ginger, 1 teaspoon rice vinegar or lemon juice, 1/4 teaspoon toasted sesame oil, and 1/2 teaspoon honey or sugar if using. Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust acidity/sweetness. Transfer aioli to a piping bag or small squeeze bottle for neat plating.

Preheat oven to 400°F (200°C) or set broiler to medium. Combine 2 tablespoons softened butter and 1 teaspoon olive oil in a small bowl and stir until spreadable. Brush or spread the butter mixture onto 6 slices of bread.

Place the slices on a baking sheet and toast in the oven for 6–8 minutes, or under the broiler for 1–2 minutes per side, until golden and crisp. Remove from oven and immediately rub each slice briefly with the cut side of 1 halved garlic clove for a mild garlic flavor. Sprinkle lightly with 1/8 teaspoon salt. Keep warm.

To serve, pipe or dot the garlic‑ginger aioli across the salmon carpaccio in small amounts (about 1–1.5 teaspoons per serving) so each bite can be combined with fish. Finish with an extra light drizzle of olive oil or a squeeze of lemon if desired.

Serve the carpaccio immediately with 2–3 slices of garlic toast per person alongside for scooping. Offer extra capers and aioli on the side.

fresh sashimi‑grade salmon fillet (skin removed)

extra‑virgin olive oil

sea salt

capers, drained

black sesame seeds

microgreens or arugula (optional, for garnish)

mayonnaise (preferably full fat)

garlic clove, minced

fresh ginger, finely grated

rice vinegar or lemon juice

sesame oil (toasted)

honey or sugar (optional, to balance)

baguette or country loaf, sliced 1/2 inch thick

garlic clove, halved (for rubbing)

Cook short-grain sushi rice according to package instructions (about 2 cups dry yields ~3 cups cooked). While warm, stir in rice vinegar, sugar, and kosher salt until dissolved. Spread rice in a shallow bowl or pan to cool slightly; keep covered and warm.

Prepare rice

Using a very sharp knife, cut sushi-grade ahi tuna into 1/2-inch to 3/4-inch cubes. Place cubes in a chilled bowl and keep refrigerated or over an ice bath until ready to dress (no more than 20–30 minutes).

Cube fish

In a small bowl combine soy sauce, mirin, sesame oil, Sriracha (if using), grated ginger, and minced garlic. Stir in toasted sesame seeds and most of the thinly sliced green onions, reserving a little green onion for garnish. Taste and adjust: add a pinch more soy for salt, more Sriracha for heat, or a touch more mirin for sweetness.

Make poke sauce

Pour the sauce over the cubed tuna and gently toss to coat. Let sit 5–10 minutes at cold temperature so flavors meld but fish remains raw and fresh. Do not marinate in acid (lime) here unless making ceviche per the Ceviche Option.

Marinate fish

Dice avocado and cucumber and pat dry with a paper towel to remove excess moisture. Roughly chop macadamia nuts if using. Cut nori sheets into thin strips or measure out furikake.

Prepare mix-ins

Portion warm seasoned rice into 4 bowls (about 3/4 cup cooked rice per serving). Spoon marinated tuna over rice (about 4 oz fish per serving). Arrange diced avocado and cucumber beside the fish. Sprinkle chopped nuts over for crunch. Top with nori strips (or furikake), the reserved green onions, and pickled ginger. Serve with lime wedges on the side.

Assemble poke bowls

In a nonreactive bowl combine fresh lime juice, orange juice (if using), chopped red chili (if using), chopped cilantro, and sea salt. Stir to dissolve salt.

Prepare ceviche acid

Add the cubed tuna to the citrus mixture and gently toss to coat. Let the fish sit 8–15 minutes in the refrigerator; the citrus will slightly 'cook' the outer surfaces. Taste and increase salt or citrus if needed. Drain off some excess juice before serving to avoid watering down the bowl.

Cure fish briefly

Serve ceviche either over the seasoned rice or on its own with avocado, cucumber, nori, and nuts as garnish. Squeeze extra lime if desired and garnish with more cilantro.

Da Legend Of Buzz’s

Scampi Salad Appetizer

House-made Fresh Mozzarella Salad

Crab & Shrimp Cocktail

Salmon Carpacchio

Fresh Poke • Sashimi • Ceviche