Mai Tai

Vietnamese style ginger garlic & Parmesan

CRISPY BRUSSELS SPROUTS

Pulled kalua pig, guava barbecue sauce, coleslaw, served with fries.

BBQ PORK SANDWICH

Spicy Volcano sauce, served with bleu cheese dressing

VOLCANO CHICKEN WINGS

ANGELINE PINOT NOIR

LILLIE'S COLLECTION SAUVIGNON BLANC

MANGO CART

STELLA ARTOIS

BLUE MOON

MILLER LITE

COORS LIGHT

PARADISE CIDER GUAVA LAVA

KONA KOKO BROWN ALE

KONA BIG WAVE GOLDEN ALE

HIGH NOON PINEAPPLE SELTZER

KONA GOLD CLIFF IPA

HEINEKEN SILVER

OLA MA'A ISLAND LAGER

CORONA

Chocolate Decadence Diamonds

Fresh Baked Cookies

Fresh Fruit Platter

A selection of fresh vegetables served with housemade beet hummus dip

Truffled Beet Hummus

Garlic butter baguette slices, fresh mozzarella, tomato, olive, basil caper relish, balsamic reduction

Caprese Crostinis

Fill a double old-fashioned glass or rocks glass with crushed ice to chill while you build the cocktail.

Prepare glass

In a cocktail shaker, add 2 oz aged rum, 0.75 oz fresh lime juice, 0.5 oz orange curaçao, 0.5 oz orgeat, 0.25 oz simple syrup and 2 dashes Angostura bitters (if using). Add a handful of ice to the shaker—enough to chill but not overly dilute.

Combine main ingredients

Secure the shaker and shake vigorously for about 10–12 seconds until well chilled (the shaker should become cold and slightly frosted).

Shake

Discard the ice from the chilled glass. Fill the glass about three-quarters full with fresh crushed ice. Strain the shaken cocktail over the crushed ice, pouring evenly.

Strain and build

Carefully pour 0.25 oz dark rum over the back of a bar spoon so it floats on top of the cocktail. The dark rum float creates visual contrast and aromatic top notes.

Float dark rum

Garnish with a fresh mint sprig (smack the mint once between your palms to release aroma) and a lime wheel or wedge. Serve with a short cocktail straw and an optional swizzle/stirrer so the drinker can integrate the float if desired.

Garnish and serve

Taste and adjust sweetness or acidity: add 0.25 oz more simple syrup if too tart, or 0.25 oz more lime juice if too sweet. Use quality aged and dark rums for best flavor; orgeat gives the Mai Tai its signature almond character—substitute with almond syrup if necessary but expect a different texture.

Notes on adjustments

Aged rum

Fresh lime juice

Orange curaçao

Orgeat (almond syrup)

Simple syrup (1:1)

Dark rum (float)

Crushed ice

Mint sprig (garnish)

Lime wheel or wedge (garnish)

Angostura bitters (optional)

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve larger sprouts so all pieces are roughly similar in size; leave small ones whole.

Prepare sprouts

Pat the sprouts very dry with paper towels. Excess moisture prevents a crisp crust.

Dry thoroughly

In a large bowl, combine cornstarch, all-purpose flour, salt, and black pepper. Add the dried Brussels sprouts and toss until each piece is evenly coated in a dry, light layer.

Coat

Pour about 1 cup vegetable oil into a large skillet (preferably cast-iron) to a depth of about 1/4 inch, or use a deep pan for shallow frying. Heat over medium-high until shimmering and a pinch of cornstarch sizzles immediately (about 350°F/175°C if using a thermometer).

Heat oil

Working in batches to avoid overcrowding, add coated Brussels sprouts cut-side down if halved. Fry, turning occasionally, until deeply golden-brown and crisp on all sides, 4–6 minutes per batch depending on size. Adjust heat to maintain an even sizzle; reduce if browning too quickly.

Use a slotted spoon to transfer fried sprouts to a paper-towel-lined baking sheet. Lightly season with a pinch of salt while hot. Keep warm in a low oven (200°F/95°C) while you finish remaining batches.

Drain

In a small saucepan or skillet, heat 2 tablespoons neutral oil over medium-low heat. Add the minced garlic and ginger and gently cook, stirring constantly, until fragrant and just beginning to turn golden, about 1–2 minutes. Be careful not to burn.

Infuse oil

Remove the pan from heat. Stir in fish sauce, light soy sauce, rice vinegar, granulated sugar, fresh lime juice, and red chili flakes (if using). Taste and adjust: add a touch more sugar for balance if too salty, or a splash more lime for brightness. Let the mixture sit for 1–2 minutes so flavors meld.

Finish sauce

Place the hot fried Brussels sprouts in a large mixing bowl. Immediately pour the ginger-garlic sauce over them and toss gently but quickly so the hot oil re-coats each piece and the sauce adheres, creating a glossy finish. The residual heat will slightly wilt the herbs and help the flavors meld.

Toss with sauce

While still hot, sprinkle grated Parmesan over the tossed sprouts and gently toss once to distribute. Transfer to a serving platter and finish with sliced green onions, chopped cilantro (if using), and toasted sesame seeds. Serve immediately so the sprouts remain crisp.

Add Parmesan & garnish

Brussels sprouts

Cornstarch

All-purpose flour

Salt

Black pepper

Vegetable oil (for frying)

Neutral oil (e.g., canola or vegetable)

Garlic, finely minced

Fresh ginger, finely minced

Fish sauce

Light soy sauce

Rice vinegar

Granulated sugar

Red chili flakes (optional)

Grated Parmesan cheese

Green onions (scallions), thinly sliced

Fresh cilantro, chopped (optional)

Toasted sesame seeds (optional)

Pat the pork shoulder dry with paper towels. Rub kosher salt and freshly ground black pepper evenly over the surface. Rub the liquid smoke into the meat, then tuck the smashed garlic cloves around the pork.

Prepare and Season Pork

Place the pork in a slow cooker or Dutch oven. Add 1 cup water to the bottom (not directly over the seasoned surface if possible). If using a slow cooker: cover and cook on low for 8–9 hours or on high for 4–5 hours, until the pork is extremely tender and pulls apart easily. If using an oven/Dutch oven: cover tightly and roast at 275°F (135°C) for 4–6 hours until fork-tender.

Slow Cook

Remove pork and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-sized strands, discarding large pieces of fat as desired. Skim fat from the cooking liquid and reserve 1/2 cup of the juices. Return shredded pork to the pot or a bowl and mix in 1/2 cup of cooking juices to keep it moist. Keep warm while finishing sauce and assembly.

Shred and Reserve

If using guava paste, chop it into small pieces. In a medium saucepan over medium heat, combine guava paste or jam, ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, chili flakes (if using), and 2 tablespoons water. Stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low. Simmer, stirring occasionally, 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning — add a pinch more salt, sugar, or vinegar to balance sweetness and acidity.

Reserve about 1/2 cup of sauce for serving. Mix the remaining sauce into the shredded pork (use more or less depending on how saucy you want the sandwich). Keep warm.

In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth.

Add shredded green cabbage, red cabbage, and grated carrot. Toss thoroughly to coat. Taste and adjust salt, pepper, or vinegar. Refrigerate at least 30 minutes to let flavors meld; can be made up to 4 hours ahead for best texture.

Cook fries according to package instructions or your preferred method. For oven fries: preheat oven as directed and bake until golden and crisp. For fresh fries: heat oil in a deep pot to 350°F (175°C) and fry in batches until golden, drain on paper towels, and season with salt immediately.

Meanwhile, toast buns: spread softened butter on cut sides of buns. Heat a skillet over medium heat and toast buns cut-side down until golden, about 1–2 minutes.

Assemble sandwiches: pile a generous portion (about 1/2 to 3/4 cup) of sauced pulled pork onto the bottom bun. Top with 1/4–1/3 cup coleslaw, drizzle a little reserved guava barbecue sauce over the slaw if desired, and place the top bun. Repeat for remaining sandwiches.

Serve: plate each sandwich with a serving of fries and an extra ramekin of guava barbecue sauce for dipping.

pork shoulder (bone-in or boneless)

kosher salt

liquid smoke (hickory or mesquite)

water

garlic cloves, smashed

freshly ground black pepper

guava paste or guava jam

ketchup

apple cider vinegar

brown sugar (packed)

soy sauce

Worcestershire sauce

chili flakes (optional, for heat)

green cabbage, thinly shredded

red cabbage, thinly shredded

carrot, grated

mayonnaise

sugar

Dijon mustard

salt

black pepper

burger buns (potato or brioche)

butter, softened (for toasting buns)

fries (frozen or fresh)

vegetable oil (for fries, if frying)

extra guava barbecue sauce (for serving)

Pat the wings very dry with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard tips or save for stock.

Prep the wings

In a large bowl, toss the wings with baking powder, kosher salt, and black pepper until evenly coated. The baking powder helps crisp the skin when frying/roasting.

Let the wings sit uncovered in the refrigerator for 30–60 minutes to dry the skin (optional but recommended for extra crispness).

Heat neutral oil in a deep skillet or Dutch oven to 350°F (175°C) for frying. If shallow frying, use enough oil to reach halfway up the wings and maintain temperature around 325–350°F.

Working in batches, fry wings 8–10 minutes for fully cooked, golden and crisp skin. Use a thermometer to ensure internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels. Alternatively, bake wings on a wire rack at 425°F (220°C) for 40–45 minutes, flipping once, until crisp and cooked through.

In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and grated ginger and sauté for 30–45 seconds until fragrant but not browned.

Make the sauce

Lower heat to medium-low and whisk in gochujang, sriracha, hot sauce, honey, soy sauce, rice vinegar, and sesame oil until smooth. Add water 1 tablespoon at a time if sauce seems too thick.

Simmer gently for 2–3 minutes to meld flavors, stirring frequently. Taste and adjust heat/sweetness: add more honey to tame heat, more hot sauce or red pepper flakes for extra spice.

Remove from heat and keep warm. If desired, strain briefly to remove any coarse bits of garlic or gochujang for a glossy sauce.

Place the hot cooked wings in a large heatproof bowl. Pour the warm Volcano sauce over the wings.

Toss quickly but gently until each wing is evenly coated in sauce. Work in batches if necessary to avoid overcrowding and soggy wings.

Transfer sauced wings to a serving platter. Sprinkle optional crushed red pepper flakes or sesame seeds if desired.

In a small bowl, combine crumbled bleu cheese, mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, salt, and black pepper. Stir until combined but still slightly chunky. Adjust buttermilk for desired consistency (add more for thinner dressing).

Make the dressing

Taste and adjust seasoning. Chill for 10–15 minutes to let flavors meld if time allows.

Serve the Volcano Chicken Wings immediately with a small bowl of bleu cheese dressing and garnish wings with chopped chives or parsley.

chicken wings (split into drumettes and flats)

baking powder (aluminum-free)

neutral oil for frying (or high-heat oil for shallow frying)

unsalted butter

garlic, finely minced

ginger, finely grated

gochujang (Korean chili paste)

sriracha

hot sauce (Frank's or similar)

honey

rice vinegar

sesame oil

water (to thin sauce if needed)

crushed red pepper flakes (optional, for extra heat)

bleu cheese, crumbled

sour cream

buttermilk

lemon juice

garlic powder

chopped fresh chives or parsley (for garnish)

Inspect the bottle for clarity and a secure cork or screwcap. If the bottle has a natural cork, stand it upright for a few minutes before opening to settle any sediment.

Serve from bottle

Ideal serving temperature for Angeline Pinot Noir is 55–60°F (13–15°C). If the bottle is at room temperature (above 65°F / 18°C), cool it quickly by placing the sealed bottle in an ice bath: fill a bucket or large bowl with the ice and cold water, submerge the bottle for 8–12 minutes, then check temperature.

If you prefer not to use an ice bath and only have ice, place the bottle in a cooler with ice for 10–15 minutes, turning occasionally to chill evenly.

If the bottle is already chilled (in your cellar or refrigerator at about 55–60°F), remove it 10–15 minutes before pouring so it can open up slightly in the glass.

Select a large-bowled Pinot Noir or Burgundy-style glass to concentrate aromas. Ensure the glass is clean and free of soap residue or strong odors.

Hold the bottle by the base or neck, remove foil and loosen cork (if present) using a standard waiter’s corkscrew. If screwcap, twist off cleanly. Wipe the rim with a clean napkin.

Pour a tasting pour (1–2 ounces / 30–60 ml) first if desired, then pour 5–6 ounces (150–180 ml) per serving into each glass. Fill only to the widest part of the bowl to allow swirling and aroma release.

Serve with a napkin or coaster, and suggest enjoying with light to medium-bodied foods: roasted poultry, salmon, mushroom dishes, charcuterie, or soft cheeses that complement Pinot Noir’s bright red fruit, subtle earthiness, and silky tannins.

Angeline Pinot Noir bottle (750 ml)

Ice (optional, for quick chilling)

Cold water (optional, for ice bath)

Bordeaux/Pinot Noir wine glass

Clean napkin or wine coaster

Place the bottle of Lillie's Collection Sauvignon Blanc in the refrigerator for at least 2–3 hours before serving. For faster chilling, fill an ice bucket with 4 cups ice and 2 cups cold water and submerge the bottle for 15–20 minutes until well chilled (approx. 45–50°F / 7–10°C).

Chill the bottle

Select appropriate white wine glasses (narrower bowl than red glasses). Rinse glasses with cold water and chill in the fridge or briefly in the freezer (5–10 minutes) if desired. Slice lemon into 4 thin rounds and prepare 4 mint sprigs if using as a light aromatic garnish.

Prepare glassware and garnishes

Carefully remove the foil and pop the cork or unscrew the cap. Smell the wine briefly to appreciate the aromatic profile (citrus, grassy, tropical notes typical of Sauvignon Blanc). Pour 4–5 oz (120–150 ml) per glass, filling to about one-third to half the glass to allow swirling and aromatics to develop. Optionally garnish each glass with a lemon slice on the rim or a mint sprig placed in the glass for visual appeal and subtle aroma.

Open and serve

Serve chilled between 45–50°F (7–10°C). Expect bright acidity with citrus, green apple, and grassy/herbaceous notes. Encourage guests to swirl gently and take small sips, noting the clean finish—pair with light seafood, goat cheese, salads, or light poultry dishes.

Tasting notes & temperature

Chill ingredients: Ensure the Sauvignon Blanc and club soda/sparkling water are well chilled (refrigerate at least 2 hours).

Prepare glass: Fill a white wine glass or Collins glass with about 1 cup ice.

Build the spritz: Pour 2 cups (approx. 5 oz / 150 ml per serving if making two single portions) of chilled Lillie's Collection Sauvignon Blanc into the glass over ice. Add 1 cup chilled club soda or sparkling water to lighten and add effervescence. If you prefer a floral hint, add 1 tablespoon elderflower liqueur and stir gently to combine. Adjust club soda to taste for a stronger or lighter wine presence.

Garnish and serve: Add a lemon slice or twist on the rim and a small mint sprig if desired. Serve immediately while fizzy and cold.

Mai Tai

Crispy Brussels Sprouts

Bbq Pork Sandwich

Volcano Chicken Wings

Angeline Pinot Noir

Lillie's Collection Sauvignon Blanc

Mango Cart

Stella Artois

Blue Moon

Miller Lite

Coors Light

Paradise Cider Guava Lava

Kona Koko Brown Ale

Kona Big Wave Golden Ale

High Noon Pineapple Seltzer

Kona Gold Cliff Ipa

Heineken Silver

Ola Ma'a Island Lager

Corona

Chocolate Decadence Diamonds

Fresh Baked Cookies

Fresh Fruit Platter

Truffled Beet Hummus

Caprese Crostinis