PULPO A LA PLANCHA (Whole octo Leg marinated in peruvian pepper sauce | Peruvian White Corn | sweet potatoes | Side Salad| garnished with olive aioli)
Uzume (kami of dawn | haku vodka, housemade crema di kumquatcello, berry blend, cointreau, lime)
Chicago St. Hot Dog (Topped with onions, sports peppers, tomatoes, relish, & mustard, comes with bag of chips)
Moroccan Cigars (baked layers of thin pastry stuffed with minced beef and eggs, fried then sprinkled with cinnamon and powdered sugar)
Sashimi Moriawase Bento: Chef's selection of seasonal seafood, comes with miso soup, salad, ice cream, chawanmushi, tamago yaki, kabochya nimono, agedashi tofu, and oshinko
(Not my picture; forgot to take one) BIRRIA TACO (beef & bone marrow, pickled red onion)
CAMARONES TACOS (shrimp marinated in salsa de arbol, topped with pickled onion, epazote mayo, cilantro)
Quarter Chicken (Drumstick and thigh with Baked Beans plus Blazin’ Chili dippin' sauce)
HAWAIIAN STYLE ACAI BOWL (Bananas, Berries, House Made Granola, Local Honey Served in a Pineapple)
HAWAII'S BEST BLOODY MARY (THREE OLIVES VODKA, HOUSE-MADE BLOODY MARY MIX, CELERY, SMOKED MEAT, JUMBO PRAWN, PINEAPPLE, LIME, PICKLED ONION, PEPPERONCINI, OLIVE, PICKLED GREEN BEAN)
SHACK ISLAND TEA (Rum, Vodka, Gin, Tequila Triple Sec, Orange Liq, Blue Curacao, Red Bull, Splash Sour)
