shishito peppers, calabrian chili chimichurri, lemon, black garlic aioli, parmesan

BRUSSEL SPROUTS

avocado mousse, gochujang aioli, pickled green papaya, nori komi

POKE TACOS

onion, pickled green papaya, traditional mac salad, jasmine rice, nori komi

AHI PLATE

heirloom kurobuta pork ribs, traditional mac salad, jasmine rice, sambal bbq sauce

RIB PLATE

del mar's twist on duke's signature cocktail, fresh hawaiian juices and three kinds of rums waikiki

JAKE'S MAI TAI

koloa gold rum, fresh pineapple, orange juice and coconut puree

PAINKILLER

herradura reposado, cointreau, orange juice, lime juice, sweet & sour, flash blended

ORANGE BLOSSOM MARGARITA

el silencio mezcal, spicy bitters, lime juice, agave, guava puree

MEZCAL MARGARITA

tito's vodka, grapefruit juice, a blend of liquors, citrus

PINK GRAPEFRUIT MARTINI

melted cheese, el nopalito tortillas, slow cooked short rib, pickled onions, chili lime consume, cilantro

BEEF BIRRIA TACOS

sauvignon blanc | north coast, california

TURNBULL

mozzarella cheese, roasted tomatoes, pickled pearl onions

BRAISED SHORT RIB FLATBREAD

mozzarella cheese, truffle oil, arugula, chili flakes, sea salt

MUSHROOM & BURRATA FLATBREAD

butter lettuce, blue cheese, hearts of palm, roasted peppers, hazelnuts, basil vinaigrette

HEARTS OF PALM SALAD

SEASONAL SORBET G

cream cheese filling, chocolate gelato, brûléed banana

BUTTER TORTE

almond cookie crust, coconut and short bread cookie crumble, passion fruit coulis

CHEESECAKE

HULA PIE

burrata cheese, basil pesto, tomato & wild arugula, rosemary focaccia, cucumber & kalamata olive salad

CAPRESE SANDWICH

G butter lettuce, hearts of palm, roasted red peppers, blue cheese, sea salt hazelnuts, basil vinaigrette

HEARTS OF PALM CHICKEN SALAD

all natural turkey, melted brie, apple, tomato apricot chutney, arugula, rustique roll, french fries

ROASTED TURKEY SANDWICH*

beer battered mahi mahi, crunchy cabbage slaw, french fries, tartar sauce

FISH & CHIPS

brandt farms all-natural USDA prime sirloin, iceberg, cherry tomatoes, aged balsamic, duroc bacon, blue cheese dressing

STEAK & WEDGE*

lemon, garlic & anchovy vinaigrette, focaccia crumble, manchego cheese

CAESAR

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.

Prep and oven

Trim the Brussels sprouts, remove any tough outer leaves, and cut them in half. Rinse and pat dry the shishito peppers.

Prepare vegetables

In a large bowl, toss Brussels sprouts with olive oil (2 tbsp), sea salt (1 tsp), and black pepper (0.5 tsp) until evenly coated.

Season sprouts

Spread the Brussels sprouts in a single layer on the prepared sheet. Roast for 15 minutes to start tenderizing and browning.

Roast base

Remove the sheet from the oven, add shishito peppers among the sprouts, and roast for another 8–12 minutes, until both are blistered and tender.

Add peppers and continue roasting

Zest the lemon over the hot vegetables, then cut the lemon in half and squeeze the juice evenly over the mixture.

Lemon zest and juice

Drizzle calabrian chili chimichurri (3 tbsp) over the roasted vegetables and toss gently to coat.

Sauce finish

Dollop or drizzle black garlic aioli (3 tbsp) over the dish. Scatter grated parmesan (0.25 cup) on top while hot so it lightly melts.

Finish with aioli and parmesan

Taste and adjust seasoning with additional salt if needed. Serve warm, with optional extra lemon wedges on the side.

Serve

Brussels sprouts

Shishito peppers

Olive oil

Sea salt

Black pepper

Calabrian chili chimichurri

Lemon

Black garlic aioli

Parmesan cheese, grated

Scoop the flesh from 2 ripe avocados into a blender or bowl. Add 2 tablespoons lime juice, 0.25 cup coconut milk, and 0.5 teaspoon salt. Blend until smooth and creamy. Taste and adjust salt as needed. Transfer to a piping bag or small bowl and set aside.

Prepare avocado mousse

In a bowl, whisk together 0.5 cup mayonnaise, 1.5 tablespoons gochujang, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 0.5 teaspoon sugar until smooth and glossy. Taste and adjust sweetness if desired.

Make gochujang aioli

In a bowl, toss 2 cups shredded green papaya with 0.25 cup rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon salt. Let sit 15–20 minutes to pickle, then drain excess liquid.

Pickle green papaya

Briefly toast 2 sheets of nori in a dry skillet over medium heat until fragrant. Remove, let cool, then crumble into small pieces or cut into thin strips for topping.

Prepare nori komi

In a bowl, gently toss 1 cup diced sushi-grade tuna with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon lime juice, and 0.5 teaspoon sugar. Let marinate 10–15 minutes.

Marinate poke tuna

Warm 8 small tortillas on a dry skillet 15–30 seconds per side, or wrap in a damp towel and microwave briefly until pliable.

Warm tortillas

Spread a spoonful of avocado mousse on each tortilla. Top with marinated poke tuna, a few pickled papaya strands, a drizzle of gochujang aioli, and a pinch of crumbled nori. Garnish with lime wedges if desired and serve immediately.

Assemble poke tacos

Sushi-grade tuna, diced for poke

Small corn tortillas

Avocados

Lime juice (mousse)

Coconut milk (unsweetened)

Salt

Gochujang

Mayonnaise

Rice vinegar (aioli)

Sesame oil (aioli)

Sugar (aioli)

Green papaya, shredded

Rice vinegar (pickling)

Sugar (pickling)

Salt (pickling)

Nori sheets

Soy sauce

Sesame oil (poke)

Lime juice (poke)

Sugar (poke)

Rinse 2 cups of jasmine rice until the water runs clear. Combine with 4 cups water in a pot or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer 15-20 minutes until water is absorbed. Remove from heat, let rest 5 minutes, and fluff with a fork.

Cook Jasmine Rice

Peel and shred green papaya to about 4 cups. In a bowl, mix 1/2 cup rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until dissolved. Add shredded papaya and toss to coat. Let sit 15-30 minutes to pickle, then drain lightly before serving.

Prepare Pickled Green Papaya

Boil elbow macaroni until al dente, per package directions. Drain and rinse with cold water. In a large bowl, whisk together 1 cup mayonnaise, 1 tablespoon apple cider vinegar, and 1 tablespoon sugar. Finely chop 1/2 cup onion, 1 cup carrot, and 1/2 cup celery. Add 2 hard-boiled eggs (chopped) to the dressing. Add drained macaroni and chopped vegetables; mix until well combined. Season with salt and pepper to taste. Chill 15-20 minutes to meld flavors.

Make Traditional Mac Salad

Pat tuna steak dry. In a small bowl, mix 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon lime juice, 2 minced garlic cloves, and 1 teaspoon minced ginger. Marinate tuna in the mixture for 10-15 minutes. Heat a skillet over high heat with a light coating of oil. Sear tuna 1-2 minutes per side for rare center. Remove, rest 2 minutes, and slice thinly.

Prepare Ahi Tuna

Spoon portions of jasmine rice onto each plate. Add a scoop of macaroni salad beside the rice. Place slices of seared ahi on the plate. Top with a portion of pickled green papaya and a few onion slices. Sprinkle nori komi flakes over the plate as a final garnish.

Assemble the Ahi Plate

Finish plates with a light sprinkle of salt and pepper to taste. Serve immediately.

Garnish and Serve

Ahi tuna steak

Sesame oil

Fresh lime juice

Garlic, minced

Ginger, minced

Red onion, finely diced

Green papaya, peeled and shredded

Rice vinegar

Granulated sugar

Jasmine rice (uncooked)

Water

Elbow macaroni

Apple cider vinegar

Granulated sugar (mac salad)

Yellow onion, finely chopped

Carrot, finely grated

Celery, finely chopped

Eggs, hard-boiled

Nori komi flakes

Salt and pepper

In a large bowl, combine the pork ribs with soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper to form a glossy marinade.

Toss the ribs in the marinade to coat evenly. Cover and refrigerate for at least 1 hour and up to 8 hours to let flavors penetrate.

Meanwhile, prepare the sambal glaze: in a small saucepan over medium heat, whisk together sambal oelek, BBQ sauce, honey, lime juice, and soy sauce. Simmer 4-5 minutes until the glaze thickens slightly. Set aside.

Rinse the jasmine rice under cold water. Combine rice with water and a pinch of salt (optional) in a pot or rice cooker. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes (or according to rice cooker). Let stand 10 minutes, then fluff.

Cook the macaroni: bring a large pot of salted water to a boil. Add 2 cups dry elbow macaroni and cook until al dente, about 7-9 minutes. Drain and rinse with cold water to stop cooking.

Make the macaroni salad dressing: in a large bowl, whisk mayonnaise, apple cider vinegar, sugar, and 1/4 tsp salt until smooth.

Assemble the mac salad: drain macaroni and transfer to the dressing. Add celery, carrot, onion, peas, and chopped hard-boiled eggs. Toss to coat and refrigerate at least 30 minutes to let flavors meld.

Preheat oven to 300°F (150°C). Remove ribs from marinade and place on a rack in a baking sheet. Brush with half of the sambal glaze. Cover tightly with foil and bake 2 to 2.5 hours, until the meat is tender.

Finish the ribs: remove foil, brush with remaining glaze, and broil 5-7 minutes or until the glaze is bubbling and caramelized. Let rest 5-10 minutes.

To plate: mound a portion of jasmine rice on each plate, add a scoop of mac salad, and arrange a couple of rib portions. Drizzle extra glaze over ribs if desired.

heirloom kurobuta pork ribs

soy sauce

brown sugar

garlic

fresh ginger, grated

sesame oil

black pepper

salt

sambal oelek

BBQ sauce

honey

lime juice

jasmine rice

water

macaroni (elbow, dry)

mayonnaise

apple cider vinegar

sugar

celery

carrot (shredded)

onion (minced)

peas

hard-boiled eggs

In a shaker, combine light rum (60 ml), gold rum (60 ml), orange curaçao (22 ml), fresh lime juice (30 ml), fresh pineapple juice (120 ml), fresh orange juice (60 ml), orgeat syrup (15 ml), and simple syrup (15 ml). Fill with ice and shake vigorously until well chilled.

Prepare the base

Fill a tiki mug or rocks glass with crushed ice.

Chill the vessel

Strain the shaken mixture into the glass over the ice.

Combine and strain

Gently pour dark rum (30 ml) over the back of a spoon to float on top. Garnish with a mint sprig.

Float the finish and garnish

Light rum (white)

Gold rum (amber)

Dark rum

Orange curaçao

Orgeat syrup

Fresh pineapple juice

Fresh orange juice

Simple syrup

Mint sprig

Chill a tall glass (tiki or hurricane-style) and fill it halfway with crushed ice, about 1 cup, to keep the drink nicely chilled.

Prep

In a shaker, add 60 ml Koloa Gold Rum, 120 ml fresh pineapple juice, 30 ml orange juice, and 30 ml coconut puree.

Combine ingredients

Fill the shaker with ice and shake vigorously for 10-15 seconds until well chilled.

Add ice and shake

Strain the cocktail into the prepared glass over the crushed ice until the glass is about 3/4 full.

Assemble

Garnish with a light grate of fresh nutmeg over the top and add a pineapple wedge or orange twist. Serve with a straw.

Brussel Sprouts

Poke Tacos

Ahi Plate

Rib Plate

Jake's Mai Tai

Painkiller

Orange Blossom Margarita

Mezcal Margarita

Pink Grapefruit Martini

Beef Birria Tacos

Turnbull

Braised Short Rib Flatbread

Mushroom & Burrata Flatbread

Hearts Of Palm Salad

Seasonal Sorbet G

Butter Torte

Cheesecake

Hula Pie

Caprese Sandwich

Hearts Of Palm Chicken Salad

Roasted Turkey Sandwich*

Fish & Chips

Steak & Wedge*

Caesar