COLESLAW

RICE

seasoned fresh 6oz ahi steak, seared rare, topped with taco slaw, sun-dried tomato pesto aioli.

SEARED AHI SANDWICH

8oz burger, grilled maui onions, cajun spices, jack cheese, spicy cajun aioli

CAJUN BURGER*

8oz burger, grilled maui onions and hula sauce, ask for no bun

THE HULA BURGER *

CRUNCHY SPICY CHICKEN TACOS

FRESH FISH

slow roasted, pulled pork, coleslaw, sun-dried tomato pesto aioli

PORK TACOS

classic dish with a spicy serrano pepper kick.

SPICY EDAMAME

AHI TACOS *

spicy tofu, taco slaw, sundried tomato pesto aioli

SPICY TOFU TACOS

8oz burger, grilled maui onions, hula sauce

THE HULA BURGER

seasoned, grilled white fish, taco slaw, sun-dried tomato pesto aioli

SOUTH SEAS FISH TACOS

spicy grilled shrimp, taco slaw, sun-dried tomato pesto aioli

SPICY SHRIMP TACOS

spicy marinated, roasted chicken, taco slaw, avocado aioli

HABANERO LIME CHICKEN TACOS

Oreo cookie crust, whipped cream, mini-chocolate chips.

CHOCOLATE PIE

COCONUT CREAM PIE

KEY LIME PIE

SPICY THAI CHICKEN

citrus glazed, seared ahi tuna, mango salsa, sweet plantains

CITRUS AHI

house-made vegetarian black bean burger, grilled maui onions, shiitake mushrooms, jack cheese, sun-dried tomato pesto aioli

BIG SUR BLACK BEAN BURGER

LUAU PORK SANDWICH

grilled chicken breast lightly brushed with teriyaki, spiced pineapple, sun-dried tomato pesto aioli

POLYNESIAN CHICKEN SANDWICH

Trim any coarse outer leaves from the cabbages. Cut each cabbage into quarters, remove the core, then thinly slice to yield finely shredded cabbage. Place green and red cabbage in a large mixing bowl.

Prepare vegetables

Peel and grate or julienne the carrots and add them to the bowl with the cabbage. Thinly slice the red onion and add it along with the chopped parsley.

Toss the vegetables lightly to combine. For a crisper slaw, chill the shredded cabbage in an ice bath for 10 minutes, then drain thoroughly and pat dry with paper towels before proceeding.

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth. Add the apple cider vinegar, Dijon mustard, sugar, lemon juice, celery seed, salt, and black pepper. Whisk thoroughly until the dressing is uniform and slightly glossy. Taste and adjust seasoning: add a pinch more sugar if you prefer sweeter, or another 1/2 teaspoon vinegar for tang.

Make dressing

Pour about two-thirds of the dressing over the prepared vegetables and gently fold with a spatula until everything is evenly coated. Add more dressing as needed to reach your desired creaminess, mixing thoroughly but gently to avoid crushing the cabbage.

Let the coleslaw rest in the refrigerator for at least 30 minutes to let the flavors meld and the cabbage soften slightly. If making ahead, store covered for up to 24 hours; give the slaw a final stir and adjust salt/pepper or acidity before serving.

Serve chilled as a side. Garnish with a few extra sprigs of parsley or a light sprinkle of celery seed if desired.

green cabbage, finely shredded

red cabbage, finely shredded

carrots, julienned or grated

red onion, very thinly sliced

fresh parsley, chopped

mayonnaise

plain Greek yogurt (or sour cream)

apple cider vinegar

Dijon mustard

granulated sugar (or honey)

celery seed

kosher salt

black pepper, freshly ground

lemon juice (fresh)

Place 1.5 cups long-grain white rice in a fine-mesh sieve and rinse under cold running water while gently stirring with your hand until the water runs mostly clear (about 30–45 seconds). This removes excess surface starch and prevents gummy rice. Drain thoroughly.

Rinse the rice

In a medium saucepan with a tight-fitting lid, warm 1 teaspoon neutral oil over medium heat until shimmering. Add the drained rice and toast, stirring or shaking the pan, for 1–2 minutes until a faintly nutty aroma appears. Toasting is optional but improves texture and flavor.

Toast (optional)

Carefully add 2.25 cups water and 3/4 teaspoon kosher salt to the saucepan with the rice. Stir once to distribute the rice evenly. Increase heat to high to bring the mixture to a gentle rolling boil.

Add water and salt

As soon as the water reaches a boil, reduce heat to the lowest setting so the pot is at a very gentle simmer. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time; steam is what finishes the rice.

Simmer and cover

After 15 minutes, remove the saucepan from heat but keep it covered. Let the rice rest, undisturbed, for 10 minutes to allow the remaining steam to finish cooking and to firm up the grains.

Rest off heat

Remove the lid and add 1 tablespoon unsalted butter, 1/4 teaspoon freshly ground black pepper, and (if using) 1/2 teaspoon lemon juice. Using a fork, gently fluff the rice by lifting and separating the grains—do not stir vigorously. The butter will melt and coat the grains.

Fluff and finish

Taste the rice and adjust salt if needed. Transfer to a serving bowl or plate and sprinkle with 1 tablespoon chopped fresh parsley if desired. Serve hot as a side.

Adjust seasoning and garnish

long-grain white rice (e.g., jasmine or basmati)

water

unsalted butter

neutral oil (vegetable or canola) or olive oil

freshly ground black pepper

fresh chopped parsley (optional)

freshly squeezed lemon juice (optional)

Pat the 6 oz ahi tuna steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 5–10 minutes.

Season

Heat a heavy skillet or cast-iron pan over high heat until it is very hot (about 2–3 minutes). Add 1 tablespoon olive oil and swirl to coat. Place the tuna steak in the pan and sear without moving for 45–60 seconds to form a brown crust. Flip and sear the other side for 30–45 seconds for rare (internal should remain cool/rare). Remove from pan and let rest 2 minutes. Slice crosswise into 1/4-inch slices if serving open or leave whole for a steak-style sandwich.

Sear

In a medium bowl combine 1 cup shredded green cabbage, 1/2 cup shredded red cabbage, 1/4 cup shredded carrot and 2 tablespoons chopped cilantro.

Add 1 tablespoon lime juice, 2 teaspoons mayonnaise, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss well to evenly coat. Taste and adjust seasoning or lime if desired. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

In a small food processor or with an immersion blender, combine 2 tablespoons drained sun-dried tomatoes, 6 basil leaves, 1/4 cup mayonnaise, 1 tablespoon grated Parmesan, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice, 1/8 teaspoon red pepper flakes and 1/8 teaspoon salt. Pulse/blend until smooth and emulsified. Scrape into a bowl and taste; adjust salt or lemon as needed. Refrigerate until assembly.

Butter the cut sides of the brioche bun (1 tsp butter) and toast in a skillet or under a broiler until golden, about 1–2 minutes per side. Spread 1–2 tablespoons of the sun-dried tomato pesto aioli on the bottom bun.

Place a small handful (about 1/4 cup) of baby arugula or mixed greens over the aioli. Set the seared ahi steak (whole or sliced) on top of the greens.

Top the ahi with about 1/3–1/2 cup taco slaw (adjust to preference). Spoon an additional teaspoon of aioli over the slaw if desired for extra flavor.

Close the sandwich with the top bun, press gently, and serve immediately. Offer a lemon wedge to squeeze over the tuna for added brightness.

fresh ahi tuna steak

olive oil (for searing)

green cabbage, thinly shredded

red cabbage, thinly shredded

shredded carrot

fresh cilantro, chopped

lime juice

ground cumin

smoked paprika

salt

sun-dried tomatoes packed in oil, drained

fresh basil leaves

grated Parmesan

garlic, minced

fresh lemon juice

red pepper flakes

toasted brioche bun (or ciabatta/roll)

butter (for toasting)

baby arugula or mixed greens

lemon wedge (optional, for finish)

Divide the 1 lb ground beef into two 8-oz portions. Gently form each portion into a patty about 3/4 to 1 inch thick, making a slight indentation in the center with your thumb to help prevent doming while cooking. Handle the meat loosely — do not overwork.

Form patties

Sprinkle each side of the patties evenly with 3/4 tablespoon Cajun seasoning, then divide the kosher salt and black pepper between both sides (about 1/2 teaspoon salt and 1/4 teaspoon pepper per patty). Press seasoning lightly into the meat.

Season patties

Preheat a grill or heavy skillet (cast-iron preferred) over medium-high heat until very hot. Brush the cooking surface or patties lightly with 1 teaspoon neutral oil to prevent sticking.

Preheat grill or pan

Place patties on the hot grill or skillet. For medium-rare to medium, cook about 3.5–4 minutes per side for 1-inch thick patties (internal temperature 130–140°F / 54–60°C for medium-rare to medium). Adjust time for desired doneness. Avoid pressing the patties while cooking.

Cook patties

About 1 minute before the patties are done, top each patty with two slices of pepper jack cheese. If using a skillet, reduce heat to medium-low and cover briefly or tent with foil to melt the cheese.

Add cheese

While the patties rest, slice the Maui onion into 1/4-inch rings or half-rings, separating into strips as you prefer.

Prepare onions

Heat a skillet or plancha over medium heat and add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When the butter foams, add the sliced onions and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until softened and golden, about 8–12 minutes. If the onions begin to brown too fast, add 1–2 tablespoons water to deglaze and steam them gently until tender. Toward the end, sprinkle an additional 1/2 teaspoon Cajun seasoning over the onions and toss to incorporate for a spicy finish.

Caramelize/grill onions

Butter the cut sides of the burger buns with the reserved 1 tablespoon unsalted butter. Toast them on the grill or in a skillet, cut-side down, until golden and crisp, about 1–2 minutes.

Toast buns

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon hot sauce, 1 teaspoon fresh lemon juice, 1 minced garlic clove, 1/4 teaspoon smoked paprika (if using), 1/8 teaspoon black pepper, and 1/8 teaspoon salt until smooth. Taste and adjust seasoning or hot sauce level to preference. Chill briefly if time permits to let flavors meld.

Make aioli

Spread about 1–1 1/2 tablespoons of the spicy Cajun aioli on the bottom half of each toasted bun.

Place a lettuce leaf (if using) on the aioli, then set the hot, cheese-topped patty on top.

Top each patty with a generous portion (about 1/4 cup) of the grilled Maui onions, then add tomato slices and pickles as desired.

Spread a light smear (about 1 teaspoon) of aioli on the top bun, close the burger, and serve immediately.

Optional: Serve with fries or a side salad and extra aioli for dipping.

ground beef (80/20)

Cajun seasoning (store-bought or homemade)

neutral oil (vegetable or canola) for grill/pan

Maui or sweet yellow onion

olive oil

water (for steaming onions)

pepper jack cheese slices

burger buns (brioche or potato), split

unsalted butter for toasting buns

Cajun seasoning

hot sauce (e.g., Creole or Louisiana)

garlic, minced (about 1 small clove)

smoked paprika (optional)

black pepper

leaf lettuce (optional)

ripe tomato, sliced

pickle slices (optional)

Gently shape the 8 oz ground beef into a 3/4-inch-thick patty slightly wider than the desired finished size (it will shrink while cooking). Press a shallow dimple into the center with your thumb to promote even cooking. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper just before cooking.

Form and Season Patty

Preheat a grill or a heavy skillet (cast iron) over medium-high heat. Brush the grill grates or pan with 1 tbs vegetable oil to prevent sticking. Place the patty on the hot surface and cook undisturbed for 3-4 minutes to develop a crust. Flip and cook 3-4 minutes more for medium doneness (internal temperature about 140-145°F / 60-63°C). For well done, cook 1-2 minutes longer. Remove the patty and let rest on a plate for 3-4 minutes while you finish onions and assemble.

Cook Patty

While the patty cooks (or in a separate pan), heat a skillet over medium heat. Add 1 tbs unsalted butter and 1/2 tbs olive oil. When the butter is foaming, add 1/2 cup sliced Maui onion rings in a single layer. Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Cook, stirring occasionally, until the onions are golden and caramelized at the edges, about 6-8 minutes. If they begin to stick, lower the heat slightly and stir more frequently. Remove from heat and keep warm.

Sauté Onions

In a small bowl, combine 1/4 cup mayonnaise, 2 tbs ketchup, 1 tsp strained pineapple juice, 1/2 tsp soy sauce, 1/4 tsp finely grated fresh ginger, 1/2 tsp rice vinegar, and 1/8 tsp hot sauce (optional). Whisk until smooth and taste; adjust seasoning with 1/16 tsp salt or more pineapple juice if you prefer a sweeter tang. Chill briefly if time allows to meld flavors.

Make Sauce

Because the menu notes 'ask for no bun', serve the burger open or wrapped in lettuce. Place 1-2 large lettuce leaves on a plate as the base (if using). Spread about 1.5 tbs of Hula Sauce on the lettuce or directly onto the patty. Set the rested 8 oz burger patty on top, spoon the warm grilled Maui onions (about 1/2 cup) over the patty, and add optional tomato slices and pickles if desired. Serve immediately, providing extra sauce on the side. If a bun is requested later, this recipe pairs with a toasted brioche bun.

vegetable oil (for grill or pan)

Maui onion (or sweet yellow onion), sliced into 1/4-inch rings

ketchup

pineapple juice (preferably from crushed pineapple), strained

soy sauce

finely grated fresh ginger

rice vinegar

hot sauce (optional)

leaf lettuce or butter lettuce leaves

tomato slices

pickles

Trim any excess fat from the chicken thighs and cut into 1/2-inch wide strips (about 8–10 strips per pound). In a medium bowl combine buttermilk and hot sauce. Add the chicken strips and toss to coat. Cover and refrigerate for 15–30 minutes (or up to 2 hours for more flavor).

Prep and marinate

In a shallow dish combine the flour, cornstarch, smoked paprika, ground cumin, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Mix thoroughly so the spices are evenly distributed. Place the panko in a separate shallow bowl.

Make the dry coating

Remove chicken from the buttermilk, letting excess drip off for a few seconds. Dredge each piece first in the flour-spice mixture, pressing to adhere, then press into the panko so each strip is evenly coated. Place coated strips on a wire rack while you heat the oil.

Coat the chicken

Pour vegetable oil into a large skillet to a depth of about 1/4–1/3 inch and heat over medium-high until it reaches 350°F (175°C) or a test piece sizzles immediately when added. Fry the chicken strips in batches without overcrowding, 2–3 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper towel-lined plate or wire rack; keep warm in a low oven (200°F / 95°C) if needed.

In a large bowl combine shredded green and red cabbage, grated carrot, sliced green onion, and chopped cilantro.

Make the slaw

In a small bowl whisk together mayonnaise, Greek yogurt, fresh lime juice, honey, sriracha (if using), salt, and black pepper until smooth and emulsified.

Prepare the sauce

Add the sauce to the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with more salt, pepper, or lime juice if desired. Let the slaw sit 5–10 minutes to meld flavors.

Toss slaw with sauce

Warm tortillas briefly on a hot dry skillet, directly over a gas flame, or wrapped in a damp towel in the microwave until pliable, about 20–30 seconds per tortilla in a skillet or 30–45 seconds in the microwave for a stack.

Warm tortillas

Place 2–3 pieces of crispy spicy chicken on each warmed tortilla. Top with a generous scoop of the crunchy slaw. Sprinkle with crumbled cotija, a few pickled jalapeño slices (if using), and extra cilantro leaves.

Assemble tacos

Serve tacos immediately with lime wedges for squeezing over the top. Offer extra hot sauce or salsa on the side.

Coleslaw

Rice

Seared Ahi Sandwich

Cajun Burger*

The Hula Burger *

Crunchy Spicy Chicken Tacos

Fresh Fish

Ahi

Pork Tacos

Spicy Edamame

Ahi Tacos *

Spicy Tofu Tacos

The Hula Burger

South Seas Fish Tacos

Spicy Shrimp Tacos

Habanero Lime Chicken Tacos

Chocolate Pie

Coconut Cream Pie

Key Lime Pie

Spicy Thai Chicken

Citrus Ahi

Big Sur Black Bean Burger

Luau Pork Sandwich

Polynesian Chicken Sandwich