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Menu
APRIL 3RD – 10TH
LUNCH – 2 COURSES $25 PER PERSON
Choice Of First Course
CAESAR
romaine, parmesan, garlic focaccia crumble, lemon-anchovy dressing
POKE TACOS*
fresh raw ahi, shoyu maui onions, avocado, wasabi aioli
PANKO CRUSTED CALAMARI
guava cocktail sauce, meyer lemon remoulade
KOREAN STICKY RIBS
crispy compart family farms duroc pork ribs, spicy gochujang glaze, fresh herbs, lime
OR
Choice Of Dessert
KIMO’S ORIGINAL HULA PIE®
chocolate cookie crust, mac nut ice cream, hot fudge, toasted mac nuts, whipped cream
KEY LIME PIE
graham cracker crust, fresh coconut whipped cream
Choice Of Entrée
FISH TACOS
corn tortillas from el nopalito, tomatillo sauce, cabbage, pico de gallo, queso fresco, chipotle salsa, chips
RIBS & CHICKEN PLATE LUNCH
compart family farms pork, mango bbq sauce, grilled huli chicken, jasmine rice, macaroni salad, bok choy macadamia nut slaw
DUKE’S CLASSIC BURGER*
1/2 lb angus chuck & brisket blend, white cheddar, maui island dressing, tomato, onion, pickles, brioche bun, fries
MANGO BBQ CHICKEN SALAD
fried chicken, mango bbq sauce, romaine, black beans, pepper jack cheese, roasted corn, avocado-tomato salsa, buttermilk dressing
SAUTÉED MACNUT & HERB CRUSTED FRESH FISH
parmesan & panko dusted, lemon caper butter, jasmine rice, macaroni salad, bok choy macadamia nut slaw
Wine Selections
Glass / 13 Oz. Carafe
TRIENNES
rose of cinsault | provence, france11 / 22
MOHUA
sauvignon blanc | marlborough, nz11 / 22
ST. SUPERY
sauvignon blanc | napa valley13 / 26
RICKSHAW
chardonnay | california11 / 22
BANSHEE
pinot noir | sonoma county13 / 26
'THE BARREL'
red blend | napa valley15 / 30
SANTA JULIA
malbec | mendoza, argentina11 / 22
BROADSIDE
cabernet sauvignon | paso robles12 / 24
GF – item is prepared with gluten free ingredients; however, our kitchen is not gluten free. Please inform your server of any allergies.
*Consuming raw or undercooked foods may increase your risk of food borne illness.