Fresh Baked Rolls

Jasmine Rice

Sautéed Local Seasonal Vegetables

Roasted Duke's Fish

Spinach & Tomato Quiche

Sausage & Bacon

Fresh Fish & Clam Chowder

Dijon rubbed, Maui onion jam, watercress sauce, creamed corn, mashed yukon gold potatoes

Filet Mignon*

Granola & Yogurt

Plated Dinner, 3 Course

Scrambled Eggs with Cheddar Cheese

Homestyle Potatoes

Bagels with Cream Cheese

Assorted Pastries

GRILLED CHEESE SANDWICH

FRESH FISH & CHIPS

crispy chicken strips, ranch dipping sauce

FRIED CHICKEN

CHEESEBURGER

graham cracker coconut crust, whipped cream

Key Lime Pie

Kimo's Original Hula Pie

Fresh Fish Chowder

maker's mark, amaro lucano, orange bitters, luxardo cherry rancho west malibu, ca 4.5% abv organic fresh lemon juice, topped with soda

DUKE'S OLD FASHIONED

house fried tortilla chips, cheddar, pepper jack & queso fresco, sour cream, guacamole, pico de gallo, jalapeños

Black Bean Nachos

Poke Tacos*

If using active dry yeast instead of instant, combine the warm water (3 tbsp) and 1 tsp of the sugar in a small bowl, sprinkle the yeast (2 tsp) over, stir lightly, and let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add the yeast directly to the flour in step 3.

Activate yeast (if using active dry)

Warm the milk until just warm to the touch (about 100–110°F / 38–43°C). Do not overheat or it may kill the yeast.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), whisk together the flour (4 cups), sugar (2 tbsp), and salt (1.5 tsp). If using instant yeast, add it here and whisk to distribute.

Add the softened butter (3 tbsp), warm milk (1 cup), warm water/yeast mixture (if prepared), and the egg (1). Mix on low speed until the flour is hydrated and a shaggy dough forms (about 1–2 minutes).

Increase mixer speed to medium and knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes. If dough is too sticky, add flour 1 tbsp at a time; if too dry, add warm water 1 tsp at a time.

Lightly oil a large bowl and place the dough inside, turning once so the top is lightly coated in oil. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

After the dough has doubled, gently punch it down to release gas. Turn it out onto a lightly floured surface and divide the dough into 12 equal portions (for dinner-roll-size). Use a kitchen scale to make portions about 65–70 g each if precise portions are desired.

Shape each portion into a tight roll: cup your hand over the portion and roll it in a circular motion on the counter to form a smooth top. Pinch the seams under to make a smooth surface on top.

Arrange the rolls seam-side down in a greased 9x13-inch baking pan or two 8-inch round pans, spacing them about 1/2 inch apart for soft-sided rolls or touching for pull-apart rolls.

Cover the pan loosely with plastic wrap or lightly oiled plastic and let the rolls proof in a warm place until puffy and nearly doubled, about 30–45 minutes. Meanwhile, preheat the oven to 375°F (190°C) about 20 minutes before baking so it's fully up to temperature.

Prepare egg wash by beating 1 egg with 1 tablespoon water in a small bowl. Lightly brush the tops of the proofed rolls with the egg wash to promote golden color.

Optionally, sprinkle a very light pinch of coarse sea salt or flaky salt (about 1/2 tsp divided) over the tops for flavor contrast.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the pan once halfway through, until the tops are deep golden brown and the internal temperature registers 190–200°F (88–93°C).

Remove the rolls from the oven and immediately brush with melted butter (2 tbsp) for a soft, flavorful crust. Let the rolls cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling slightly before serving.

all-purpose flour

instant yeast

granulated sugar

fine salt

unsalted butter (softened)

whole milk

warm water (about 100–110°F / 38–43°C)

large egg

melted butter (for brushing)

egg wash (1 egg + 1 tbsp water, beaten)

coarse sea salt or flaky salt (optional)

Place the jasmine rice in a fine-mesh sieve or a bowl. Rinse under cold running water, gently swishing the grains with your hand, until the water runs mostly clear (about 30–60 seconds). Drain thoroughly. This removes excess surface starch and prevents clumping.

Rinse the rice

In a medium saucepan with a tight-fitting lid, add the drained rice, 1 3/4 cups water, 1/2 tsp kosher salt, and 1 tablespoon unsalted butter. Stir once to even out the rice. Let sit for 5 minutes to hydrate the grains slightly (optional but helps even cooking).

Combine and rest

Place the saucepan over medium-high heat and bring just to a gentle boil, uncovered. Once boiling, immediately reduce heat to the lowest setting that maintains a gentle simmer.

Bring to a simmer

Cover the saucepan with the lid and cook undisturbed for 12–15 minutes. Do not lift the lid during this time. After 12 minutes check: the water should be absorbed and tiny steam holes will appear on the surface. If still wet, continue to cook for up to 2–3 more minutes.

Cover and cook

Turn off the heat and keep the pot covered. Let the rice steam for 10 minutes undisturbed. This step finishes cooking the grains through and firms texture without becoming sticky.

Steam rest

Remove the lid and use a fork to gently fluff the rice, separating the grains. This releases excess steam and prevents clumping.

Fluff

If desired, stir in 2 tablespoons chopped fresh cilantro, 1 teaspoon fresh lime juice, and 1/4 teaspoon toasted sesame oil into the warm, fluffed rice. Taste and adjust salt if needed. Serve immediately.

long-grain jasmine rice

water

kosher salt

unsalted butter

fresh cilantro, chopped

fresh lime juice

toasted sesame oil

Wash and dry all vegetables thoroughly. Trim and cut firmer vegetables (carrots, turnips, beets) into bite-size pieces (1/4–1/2 inch). Slice softer or quick-cooking vegetables (zucchini, summer squash, mushrooms, asparagus tips, green beans) into uniform pieces so they cook evenly. Keep very tender leaves (baby spinach, young greens) whole and set aside.

Prepare vegetables

Peel and thinly slice the onion. Peel and finely mince the garlic; keep garlic ready to add toward the end of the sauté to avoid burning.

Slice onion and mince garlic

Heat a large sauté pan or skillet over medium-high heat until hot (about 2 minutes). Add the olive oil and swirl to coat the pan. When oil shimmers, add the sliced onion and a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, until onion is translucent and starting to brown at the edges, about 4–6 minutes.

Add the firmer vegetables first (carrots, root vegetables, thicker stems). Spread them in an even layer and let them sear without crowding for 2–3 minutes, then stir or toss. Continue cooking until they begin to soften, about 5–7 minutes total for the firmer pieces.

Add medium-density vegetables (green beans, bell peppers, broccoli florets) and cook, stirring occasionally, 3–4 minutes until they start to become tender but still bright in color.

Tuck in mushrooms if using so they can brown. Season with the remaining salt (total reaching 1.5 tsp), freshly ground black pepper, and red pepper flakes if using. Stir to distribute seasoning.

When vegetables are nearly cooked through but still have a slight bite (al dente), reduce heat to medium, push vegetables to the sides of the pan and add the minced garlic to the center. Let garlic sizzle for 20–30 seconds until fragrant, then toss with vegetables immediately to avoid burning.

If using very tender greens (spinach, baby kale), add them last, tossing until just wilted, about 30–60 seconds.

If a glossy finish and richer flavor are desired, add the butter in the final 30 seconds and swirl until melted and coating the vegetables.

Remove the pan from heat. Splash the lemon juice over the vegetables and toss to combine. Taste and adjust seasoning with additional salt and/or pepper if needed.

Transfer vegetables to a warm serving dish. Sprinkle the chopped fresh herbs and grated Parmesan (if using) over the top. Serve immediately.

mixed local seasonal vegetables (roughly equal parts)

onion (medium), thinly sliced

garlic cloves, minced

fresh herb mix (e.g., parsley, basil, chives), chopped

extra-virgin olive oil or neutral oil

unsalted butter (optional, for finishing)

salt

black pepper, freshly ground

red pepper flakes (optional)

fresh lemon juice

shaved Parmesan or grated hard cheese (optional)

Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or lightly oil a baking dish sized to hold the fillets in a single layer.

Preheat and prepare

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs Dijon mustard, minced garlic, smoked paprika, dried oregano, 1 tsp sea salt and 1/2 tsp black pepper until combined.

Make the marinade

Pat the fish fillets dry with paper towels. Place them in a shallow dish or rimmed plate and spoon the marinade over each fillet, ensuring both sides are lightly coated. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). If refrigerated, bring back to room temperature for 10 minutes before roasting.

Marinate the fish

Place the marinated fillets on the prepared baking sheet or dish skin-side down if the fillets have skin, spacing them so they do not touch.

Arrange for roasting

If roasting vegetables, toss halved baby potatoes, cherry tomatoes and red onion wedges with 2 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper and the fresh thyme or rosemary. Spread in a single layer on one side of the baking sheet (or on a separate sheet). Roast in the preheated oven for 20–25 minutes until potatoes are tender and edges are caramelized. If roasting on the same sheet as the fish, start the vegetables first for 10–12 minutes before adding the fish to ensure even cooking.

Place the baking sheet with fillets into the preheated oven. Roast for 10–14 minutes depending on thickness (about 10 minutes for 1-inch thick fillets; up to 14 minutes for thicker cuts). Fish is done when opaque throughout and flakes easily with a fork; internal temperature should read 60°C (140°F)–63°C (145°F) depending on preference.

Roast the fish

If you prefer a lightly browned top, switch oven to broil for 1–2 minutes at the end of cooking—watch closely to avoid burning.

Finish under broiler (optional)

While the fish roasts, combine softened butter, chopped parsley, chopped chives, lemon zest and hot sauce (if using) in a small bowl and mix until smooth. Taste and adjust salt if needed.

When fish is done, remove from oven and immediately place a dollop (about 3/4 tbs) of the herb butter onto each fillet so it melts over the hot fish. Let rest 2–3 minutes to allow flavors to settle.

Transfer fillets to plates or leave on the serving platter. Spoon any pan juices from the baking sheet over the fish. Garnish with extra chopped parsley and serve with lemon wedges on the side.

Serve with the roasted vegetables, steamed greens, or a simple salad and crusty bread or rice.

firm white fish fillets (cod, halibut, or sea bass)

olive oil

Dijon mustard

smoked paprika

dried oregano

sea salt

freshly ground black pepper

unsalted butter, softened

fresh parsley, finely chopped

fresh chives, finely chopped

lemon zest (from 1 lemon)

hot sauce (optional)

baby potatoes, halved

cherry tomatoes

red onion, cut into wedges

pepper

fresh thyme or rosemary (optional)

lemon wedges

extra parsley, chopped

In a medium bowl whisk together 1.25 cups flour and 0.25 tsp salt. Add 6 tbs cold cubed unsalted butter. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.

Make dough

Sprinkle ice water (2 tbs) over flour mixture a tablespoon at a time, tossing gently until dough comes together when pressed. Do not overwork.

Shape dough into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 days).

On a lightly floured surface roll chilled dough to a 12-inch circle and fit into a 9-inch (23 cm) tart pan or pie dish with 1/2-inch overhang. Trim or crimp edges. Chill crust 15 minutes in refrigerator while oven preheats.

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Blind bake for 12 minutes, remove weights and parchment, then bake 5 more minutes until edges just set and lightly golden. Let cool slightly.

While crust chills, heat 1 tbs olive oil in a large skillet over medium heat. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add 4 cups packed fresh spinach and 0.5 tsp salt. Cook, stirring, until wilted and most liquid has evaporated, about 3–4 minutes. Taste and adjust seasoning with 0.25 tsp black pepper and 1/8 tsp ground nutmeg. Remove from heat and let cool slightly.

If spinach released excess liquid, transfer to a fine-mesh sieve or clean towel and press to remove moisture. This prevents a watery quiche.

Slice 2 medium tomatoes thinly and pat dry on paper towels to remove surface moisture. Set aside.

In a mixing bowl whisk together 4 large eggs, 3 tbs whole milk, and 0.5 cup heavy cream until smooth and slightly frothy. Stir in 1 cup grated Gruyère (or cheddar) and 2 tbs grated Parmesan if using.

Season egg mixture with a pinch of salt (about 1/8 tsp) and a few grinds of black pepper. Remember spinach and cheese are already seasoned.

Scatter the cooked, drained spinach evenly across the prebaked crust. Pour the egg-and-cheese mixture over the spinach, pressing gently to remove air pockets so the filling settles evenly.

Arrange the thin tomato slices on top in an overlapping pattern. If some tomato moisture is evident, gently pat them with a paper towel again before placing.

Brush the crust edge with egg wash (1 beaten egg + 1 tsp water) if desired for color.

Reduce oven to 350°F (175°C). Place quiche on a baking sheet and bake 30–35 minutes until center is just set (a slight jiggle is okay) and the top is lightly golden.

If the crust edge browns too quickly, tent loosely with foil after 20 minutes.

Remove quiche from oven and let rest on a wire rack 10–15 minutes to finish setting. This helps clean slices.

Sprinkle with 2 tbs chopped fresh basil or chives and additional black pepper to taste. Serve warm or at room temperature.

unsalted butter, cold and cubed

ice water

fresh spinach, packed

tomatoes, medium (preferably Roma), thinly sliced

garlic, minced

black pepper

nutmeg, ground

large eggs

heavy cream

grated Gruyère or cheddar cheese

grated Parmesan (optional)

egg wash (1 beaten egg + 1 tsp water)

extra black pepper

fresh basil or chives, chopped

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon strips in a single layer on the rack or directly on the lined sheet. Bake for 12–18 minutes, checking at 10 minutes for your desired crispness. Remove when done and transfer to a paper towel–lined plate to drain.

Prepare bacon

While bacon bakes, heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the sausage links in a single layer (do not crowd). Brown sausages, turning every 2–3 minutes, about 8–10 minutes total, until an internal temperature of 160°F (71°C) for pork is reached. If sausages brown too quickly, reduce heat to medium-low and add 1–2 tablespoons water, cover briefly to finish cooking through.

Cook sausages

When sausages are nearly done and bacon is resting, push sausages to one side of the skillet (wipe skillet if needed) and add 1 tablespoon butter. Sprinkle 1 teaspoon brown sugar and 1 teaspoon freshly ground black pepper evenly over the sausages. Pour 2 tablespoons water into the skillet and cover for 1–2 minutes to loosen fond and help glaze form. Uncover and spoon melted butter and pan juices over sausages. Add 2 tablespoons maple syrup, turning each sausage to coat and heat the syrup until slightly thickened, about 30–60 seconds.

Glaze and finish

Arrange sausages and bacon on a warmed serving platter. Spoon any remaining glaze from the skillet over the sausages and drizzle a little over the bacon if desired. Scatter 1 tablespoon chopped fresh parsley on top for color. Serve immediately with mustard, ketchup, toast, or breakfast potatoes as desired.

Combine and serve

pork breakfast sausage links

smoked bacon strips

butter

brown sugar

maple syrup

fresh parsley, chopped

mustard or ketchup

toast or breakfast potatoes

Finely dice the onion and celery so they measure about 1 cup each. If using carrot, finely dice to 1/2 cup. Mince the garlic and strip thyme leaves from stems. Pat dry the fish pieces and set aside in a bowl, lightly salted.

Prepare aromatics

In a large, heavy-bottomed pot over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add diced bacon or pancetta (if using) and cook until fat renders and edges are crisp, about 5–7 minutes. Remove half the crisped bacon to a paper towel for garnish, leaving rendered fat in pan.

Add the diced onion, celery, and carrot to the pot. Sweat the vegetables over medium heat, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and thyme leaves and cook 30–45 seconds until fragrant. Add the bay leaf.

If using white wine, pour it in now to deglaze the pan, scraping browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add the diced potatoes, reserved clam juice (if using bottled clams) and fish stock or clam juice to the pot. Bring to a gentle simmer over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

In a small bowl, whisk the all-purpose flour into the remaining 1 tbs melted butter to make a roux-like paste, or mix with 2 tbs cold water to form a slurry. Temper by stirring a ladleful of the hot broth into the flour mixture, then whisk the tempered mixture back into the pot to thicken slightly. Simmer 3–4 minutes to cook out raw flour taste.

Stir in the whole milk and heavy cream. Heat gently—do not boil vigorously—to combine and let the chowder thicken, about 4–5 minutes. Taste and season with kosher salt, freshly ground black pepper, and smoked paprika if using. Remove bay leaf.

Reduce heat to low. Gently fold in the fish pieces and chopped clams (or whole littlenecks). Cover and poach the seafood in the hot chowder until the fish is opaque and flakes easily and clams are heated through, about 5–7 minutes depending on piece size. Avoid boiling so the fish stays tender.

Taste and adjust seasoning (salt/pepper). If chowder is too thick, add up to 1/2 cup extra stock or milk to reach desired consistency.

Stir in chopped parsley and half the sliced chives. Ladle chowder into warmed bowls. Sprinkle reserved crisped bacon on top of each bowl and finish with remaining chives, a light grind of black pepper, a small pinch of smoked paprika if desired, and a lemon wedge on the side.