B R U N C H A T T H E K A H A L A

S T A R T E R S

C A R V I N G P L A T EHERB CRUSTED RIB ROAST(4oz) Red Wine Jus, Creamy HorseradishGF | NF | DF | EF

WHITE RICEServed with FurikakeNF | EF

SMOKED SALMON CHEDDARBISCUIT BENEDICTTarragon BearnaiseNF

SHRIMP AND VEGETABLETEMPURAShrimp (2 pc), Vegetables (2 pc) NF

ASSORTED SASHIMIAhi (2pc), Hamachi (2 pc), Salmon (1pc) – Soy Sauce, Wasabi NF | DF | EF

ASSORTED SUSHICalifornia Roll (2 pc), Ahi Nigiri (1pc), Hamachi Nigiri (1pc) - Soy Sauce, Wasabi NF | DF | EF

SHRIMP COCKTAIL & LOBSTER TAILShrimp (3 pc), Lobster Tail (half) - Cocktail Sauce, Lemon GF | NF | DF

AHI POKE MUSUBIMusubi - Asian Remoulade, Soy Ginger, Petite Salad with House Dressing NF

KAHALA THIN PANCAKESMaple ButterNF

M A I NBACON Two Pieces GF | NF | DF | EF

STEAMED KING CRAB LEGS(4 oz) - Drawn Butter, LemonGF | NF | EF

MISOYAKI BUTTERFISH(2 oz), KabayakiNF | EF

"TeiHoku"

D E S S E R TPASTRY CHEF’S TRIO SELECTION OF DESSERT

gf= gluten free | nf= nut free | df= dairy free | ef= egg free* consuming raw or undercooked meats, poultry, seafood, shell�sh or eggs may increase your risk of foodborne illness

A Teishoku Style Menu at Hoku's

$67 per person