Kualoa poi, coconut milk, black strap rum

Frozen Kulolo

César Florido Moscatel - Jerez

Lustau Fino Jarana-Jerez de la Frontera

Sherry

Tea Chest

Bean About Town Espresso Drinks

Laie Vanilla Ice Cream

Chef Robynne & Chef Katherine's selection from our bakery around the corner

Dessert du Jour

Raspberry-Lychee Sorbet

Chocolate ulu-rum-raisin cake, frozen kulolo, Manoa chocolate rum sauce, cocoa streusel

Robynne's Cake

Olive Oil Cake

BEAN ABOUT TOWN COFFEE

ARNOLD PALMER

SPRITZ 00 0% ABV

FÊTE 00 0% ABV

SAN BENEDETTO Sparkling H₂O

HOUSE COLA

DAILY HOUSE SODA

Lustau Oloroso Sherry, Cream Sherry, Giffard Abricot du Roussillon, Five Spice Oat Orgeat

ALWAYS BE COBBLING

KōHana Single Barrel Koho, Coco Campari, Dolin Rouge, OJ Ango

KUNIA NEGRONI

Brooklyn Gin, Prosecco, Elderflower Liquer, Cucumber

FÊTE 75

Tito's, Oka Yuzu, Hawaiian Chili Infused Oleo Saccharum, Shichimi Togarashi, Salt, Lemon Juice, Muddled Shiso & Topped with Club Soda

SPICY KITTY

Bay Leaf infused Okolehao, Basil Eau de Vie, Rice Wine Vinegar, Coco/Curry Syrup, Lemon-Lime, cilantro

WINTER THAI'D

KōHana Koho Fête Barrel Rum, Koji, Smith & Cross, Pierre Ferrand Yuzu Curacao, Orgeat, Simple, Fresh

ROYAL MA'I'I TAI

In a medium bowl or measuring cup, whisk together the poi, coconut milk, brown sugar (or molasses), vanilla extract, and salt until the sugar is fully dissolved and the mixture is smooth. Taste and adjust sweetness; the mixture should be slightly sweeter than plain poi because freezing mutes sweetness.

Combine and sweeten

Stir in the blackstrap rum until evenly incorporated. The rum helps with flavor and texture when freezing; do not exceed amounts given or the mixture may not freeze solidly.

Add rum

Place the kulolo base and the ice cubes into a high-speed blender. Pulse and blend until you reach a smooth, slushy/frozen-cream consistency. If your poi is very thick and your blender struggles, add 1–2 tablespoons of cold coconut milk or water and blend again.

Blend for texture

If you prefer a firmer frozen kulolo, pour the prepared kulolo base into a shallow, freezer-safe pan and freeze until solid (about 3–4 hours). Remove from freezer, cut or scoop into chunks, then pulse in a food processor or blender until fluffy and scoopable. Stir in ice cubes only if you want a softer slush.

Alternative freeze method (firmer)

Spoon the frozen kulolo into 4 chilled small bowls or glasses (serves 4 as a small dessert). If desired, float a teaspoon of extra rum on each serving. Garnish with toasted shredded coconut. Serve immediately.

Serve

kalo (taro) poi

coconut milk

brown sugar (or molasses for deeper flavor)

blackstrap rum

vanilla extract

fine sea salt

ice cubes

shredded toasted coconut (optional garnish)

extra rum (optional, for float)

Chill a coupe or Nick & Nora glass by filling with ice and cold water; set aside while you build the cocktail.

Prepare glass

If using the egg white: add the egg white, fresh lemon juice, simple syrup, and 1 dash of Angostura bitters to a cocktail shaker (no ice). Seal and shake vigorously for 15–20 seconds to emulsify and create a silky foam.

Dry shake (if using egg white)

Add the Fino/Manzanilla (1.5 oz), Moscatel (1 oz), añejo/reposado sherry or light oloroso (0.25 oz), orange curaçao (0.25 oz), remaining Angostura dash(es) and ice (about 1 cup or enough to 3/4 fill the shaker) to the shaker. If you did the dry shake, add ice to the shaker after the dry shake; if you skipped the egg white, add all ingredients and ice now.

Build the cocktail

Shake vigorously for 12–18 seconds until the shaker is cold and well-chilled and (if egg white used) a frothy head is present.

Shake

Discard ice and water from the chilled glass. Double-strain the cocktail into the chilled coupe/Nick & Nora glass using a Hawthorne and fine-mesh strainer to remove small ice shards and any egg-white solids.

Double strain and serve

Express the oils of a lemon twist over the surface of the drink by pinching the twist skin-side down near the cocktail, then rub the rim with the twist and drop it into the glass.

Finish with a small pinch of freshly grated nutmeg on the foam (if egg white used) or just a light dusting for aroma. Serve immediately.

Fino or Manzanilla sherry (dry)

Moscatel (Moscatel de Montilla or sweet Muscat sherry)

Añejo or reposado sherry or light oloroso (for depth)

Fresh lemon juice

Simple syrup (1:1)

Orange curaçao (or Cointreau)

Egg white (optional, for silky texture)

Angostura bitters

Ice (for shaking and serving)

Lemon twist

Grated nutmeg (optional)

In a medium bowl, add the pitted olives and Marcona almonds. Drizzle in 2 tablespoons extra-virgin olive oil. Add the lemon zest, cracked black pepper, smoked paprika, fresh thyme leaves and flaky sea salt. Toss gently to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow flavors to meld. Bring to room temperature before serving (about 15 minutes).

Combine and marinate

Preheat oven to 375°F (190°C). Arrange the bread slices on a baking sheet in a single layer. Brush each slice lightly with the 1 tablespoon olive oil. Toast in the oven 8–10 minutes, flipping once, until edges are golden and crisp.

Toast the bread

Remove crostini from oven and while still warm, rub the cut side of the halved garlic clove over each slice to impart a gentle garlic aroma. Set aside to cool slightly.

Garlic rub

In a small nonreactive saucepan, pour 3/4 cup Lustau Fino Jarana. Add the demi-dried cherry tomatoes and 1 teaspoon honey. Bring to a gentle simmer over medium-low heat and reduce until syrupy and glossy, about 8–10 minutes, stirring occasionally. The reduction should coat the back of a spoon; remove from heat and let cool slightly (it will thicken as it cools).

Make the sherry reduction

Place crostini on a serving platter. Spoon a few marinated olives and almonds onto each crostini (or serve the marinated mix in a bowl for communal sharing). Drizzle a small amount (about 1/2 teaspoon) of the sherry reduction over the top of each crostini or over the marinated mix for bright, saline-sweet contrast. Sprinkle chopped parsley and scatter microgreens or baby arugula on the platter as garnish. Taste and, if desired, finish with a few extra flakes of sea salt or another crack of black pepper.

Finish and plate

Manzanilla or Gordal olives (pitted)

Marcona almonds (whole, skinless)

Extra-virgin olive oil

Lemon zest (finely grated)

Cracked black pepper

Smoked paprika

Fresh thyme (leaves)

Flaky sea salt

Baguette or country loaf (thinly sliced)

Extra-virgin olive oil (for brushing)

Garlic clove (halved)

Lustau Fino Jarana (or Fino sherry)

Demi-dried cherry tomatoes (halved)

Honey (mild, e.g., orange blossom)

Fresh parsley (finely chopped)

Microgreens or baby arugula

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Chill glass

Add 3 oz dry fino or manzanilla sherry, 0.5 oz orange liqueur, 0.25 oz fresh lemon juice, and 1 dash Angostura bitters into a cocktail shaker. Add 6 ice cubes, cap the shaker, and shake vigorously for 8–12 seconds until the shaker exterior becomes very cold.

Build and shake

Discard the ice or ice water from the chilled glass. Double-strain the shaken mixture into the chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards.

Strain

Express a lemon twist over the drink by holding the twist skin-side down above the glass and giving it a quick squeeze to release oils, then rub the rim with the twist and drop it into the drink as garnish. Serve immediately.

Garnish and serve

dry fino or manzanilla sherry

orange liqueur (Cointreau or triple sec)

fresh lemon juice

ice (for shaking and chilling)

lemon twist (garnish)

Pour 16 cups of water into a large pot (at least 6-quart/5.7 L). Set over high heat and bring to a rolling boil.

Bring water to a boil

Remove the pot from heat. Add 8 black tea bags and 4 green tea bags (if using) to the hot water. Cover and steep for 8 minutes for a robust flavor; steep up to 10 minutes for stronger brew. If using loose leaf, use about 8 tablespoons total in a large infuser or cheesecloth sachet.

Steep teas

After steeping, remove and discard the tea bags or strain out the loose tea. Return the pot of hot brewed tea to low heat — do not boil.

Remove tea leaves

To the hot brewed tea, add 1 cup granulated sugar, 1/2 cup light brown sugar, 3 cinnamon sticks, 1 tablespoon whole cloves (use a small muslin bag if you prefer easy removal), and 3 tablespoons sliced fresh ginger. Stir gently to dissolve the sugars. Add 8 orange slices. Keep the pot on low heat for 8–10 minutes to allow the sugars and spices to infuse; do not boil.

Infuse spices and citrus

Remove the pot from heat and stir in 3/4 cup fresh lemon juice. Taste and adjust sweetness or acidity: add up to 1/4 cup more sugar or up to 2 additional tablespoons lemon juice if desired.

Add lemon juice

Using a fine-mesh strainer, strain the tea into a clean container or another large pot to remove cinnamon sticks, cloves, ginger pieces, and orange slices. Press gently on solids with the back of a spoon to extract remaining flavored liquid, then discard solids.

Strain solids

Add 6 cups cold water to the strained tea to bring the temperature down and adjust strength. Stir to combine. Taste — if the tea is too strong, add more cold water 1 cup at a time until desired strength is reached.

Dilute and chill

Allow the Tea Chest to cool to room temperature (about 30–45 minutes), then transfer to the refrigerator and chill until cold, at least 2 hours.

Cool completely

Serve over ice in glasses and garnish each with a fresh mint sprig and an orange or lemon wheel if desired. Provide additional sugar or simple syrup on the side for guests who prefer sweeter tea.

water

black tea bags (or loose-leaf equivalent)

green tea bags (optional, for lighter notes)

granulated sugar

brown sugar (light)

orange slices

whole cinnamon sticks

whole cloves

fresh ginger (peeled, sliced)

cold water (for dilution and chilling)

fresh mint sprigs

Weigh 18 g of finely ground espresso into the portafilter. Distribute the grounds evenly and tamp with consistent 30-pound pressure to create a smooth, level puck.

Dose, distribute, and tamp

Lock the portafilter into the espresso machine and start extraction. Aim for 25–30 seconds to yield roughly 36–40 ml (1.2–1.35 oz) per shot, or about 60 ml total for a double. Adjust grind if extraction is too fast or slow.

Pull the shots

Pour 8 oz cold whole milk into a stainless-steel pitcher (for a single large drink). Purge steam wand, then submerge tip just below surface and open steam to stretch milk slightly (0–10 seconds) creating microfoam. Lower the pitcher to heat milk to 60–65°C (140–149°F). Finish by polishing the milk with a few quick bursts. Tap and swirl to remove large bubbles.

Steam milk for latte/cappuccino

Pour 4 oz cold milk into a jar or frothing pitcher. Add 0.5–1 tsp simple syrup if you want sweet foam. Use an electric milk frother or a handheld frother to whip milk until thick, glossy foam forms (about 20–30 seconds). Chill foam briefly in fridge if needed.

Make cold foam (for iced drinks)

For a flavored latte: add 1 tbsp vanilla or caramel syrup to the serving cup before pulling espresso, or pour syrup into the cup immediately after extraction and swirl to combine. Adjust to taste (0.5–1.5 tbsp).

Flavoring hot drinks

For iced or cold drinks: add 1 tbsp syrup (vanilla/caramel) to the serving glass over ice. Pour espresso over syrup and stir quickly to mix. Top with cold foam or milk.

Flavoring iced drinks

If making a hot latte: pull a double shot of espresso into the cup with the syrup (if used). Swirl, then pour 8 oz steamed milk over the espresso using a controlled pour to create latte art if desired. For a cappuccino, use less milk (5–6 oz) and more foam (2–3 oz). Dust with a pinch (about 1/8 tsp) of ground cinnamon or cocoa on top, and add whipped cream if desired.

Hot latte / cappuccino

Fill a tall glass with 1 cup of ice. Add 1 tbsp syrup if desired. Pour the double shot of espresso over the ice. Top with 8 oz cold milk and stir. Spoon cold foam (from Milk & Foam section) on top if desired and dust with cocoa or chocolate shavings (0.25 tsp).

Iced latte / iced espresso

For a caramel macchiato style: add 1 tbsp vanilla syrup to cup, add milk, then pour espresso slowly over milk to ‘mark’ it. Drizzle 1 tbsp caramel syrup on top. For hazelnut: use 0.5 tbsp hazelnut syrup and 0.5–1 tbsp vanilla for balance.

Caramel or hazelnut specialty

Serve immediately while espresso crema and milk texture are fresh. Provide a small spoon for stirred iced drinks and a napkin. For iced drinks, include a straw if preferred.

Finely ground espresso coffee

Filtered water (for espresso machine)

Whole milk

Alternative milk (soy/almond/oat)

Cold milk (for cold foam)

Vanilla syrup

Caramel syrup

Hazelnut syrup

Simple syrup (1:1 sugar to water)

Ground cocoa or chocolate shavings

Ground cinnamon

Whipped cream (optional)

Ice cubes (for iced drinks)

In a medium saucepan, combine 1 cup whole milk and 2 cups heavy cream. If using a split vanilla bean, scrape the seeds into the milk and add the pod. Warm over medium heat until the mixture is steaming and small bubbles form around the edge (do not boil), about 5–7 minutes.

Warm dairy and infuse

While the dairy warms, place 4 large egg yolks and 3 tablespoons granulated sugar in a medium bowl. Whisk vigorously until the mixture is pale and slightly thickened, about 1–2 minutes.

Whisk yolks and sugar

Remove about 1/2 cup of the hot milk-cream mixture and slowly stream it into the yolks while whisking constantly to temper. Continue adding warmed dairy in two more additions until roughly half of the hot liquid has been incorporated and the yolks are warmed.

Temper the eggs

Pour the tempered yolk mixture back into the saucepan with the remaining milk-cream. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon and reaches about 175°F (80°C), about 5–8 minutes. Do not let it boil.

Cook custard

Remove the pan from heat. If you used a vanilla bean pod, discard the pod. Stir in 2 teaspoons pure vanilla extract (and 1 teaspoon dark rum or vanilla liqueur, if using) and a pinch of fine sea salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits.

Strain and finish

Place the bowl in an ice bath (or let cool at room temperature briefly), stirring occasionally to speed cooling, until it reaches room temperature, about 15–20 minutes. Cover tightly with plastic wrap (pressing the wrap onto the surface to prevent a skin) and refrigerate until fully chilled, at least 4 hours or up to overnight.

Cool and chill

Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes, until it has the texture of soft-serve.

Churn

Transfer the churned ice cream to a lidded container, press a piece of parchment or plastic wrap onto the surface to prevent ice crystals, and freeze until firm, about 4 hours for scoopable texture (longer for harder texture).

Harden

For extra vanilla intensity, fold in the scraped seeds from an additional 1/2 vanilla bean or swirl in a teaspoon of vanilla liqueur just before transferring the churned ice cream to the container. If you didn’t add rum earlier, you can stir 1 teaspoon into the churned base to soften freezing and enhance flavor.

whole milk

heavy cream

large egg yolks

pure vanilla extract

vanilla bean (split and scraped)

dark rum or vanilla liqueur

Choose one freshly baked item from the bakery selection (slice of cake, tart, éclair, or a puff pastry). If refrigerated, bring to room temperature (about 15–20 minutes) so flavors open and texture softens. If the pastry is meant to be warmed (e.g., a croissant or tart), preheat oven to 325°F (165°C) and warm for 4–6 minutes until just warmed through; do not overheat.

Select and prepare bakery item

If the bakery item is glazed or frosted lightly, place it on the serving plate centered for plating steps to follow.

Rinse the mixed berries gently in cold water and drain well on a clean towel. Hull and quarter strawberries if large so all berries are bite-sized. Toss berries with the vanilla and the optional simple syrup (if using) to lightly sweeten and glaze; set aside for 5 minutes to macerate.

Frozen Kulolo

César Florido Moscatel - Jerez

Lustau Fino Jarana-jerez De La Frontera

Sherry

Tea Chest

Bean About Town Espresso Drinks

Laie Vanilla Ice Cream

Dessert Du Jour

Raspberry-lychee Sorbet

Robynne's Cake

Olive Oil Cake

Bean About Town Coffee

Arnold Palmer

Spritz 00 0% Abv

Fête 00 0% Abv

San Benedetto Sparkling H₂o

House Cola

Daily House Soda

Always Be Cobbling

Kunia Negroni

Fête 75

Spicy Kitty

Winter Thai'd

Royal Ma'i'i Tai