APPETIZERS & SALADS
Bev’s Famous Crab Pizza
handmade six-inch flat bread with the
“i’ll never tell” crab topping 12
Brie & Grape Quesadilla
cilantro-macadamia nut pesto,
sweet pea guacamole 14
Kalua Pork & Goat Cheese Wontons
crispy fried wontons, mango
bbq dipping sauce 12
Popcorn Shrimp
a chinese “to go” box filled with
tempura shrimp. a trio of dipping
sauces: truffle honey, spicy miso,
and sweet soy tobiko aioli 18
Cajun Spice Dusted Crispy Calamari
bed of spinach, grape tomatoes, shaved
red onion, thai garlic dressing, citrus aioli 18
Togarashi Shishito Peppers
blistered semi-spicy peppers tossed
with togarashi, kabayaki sauce 10
Sashimi Napoleon
layers of ahi tartare, smoked salmon, sashimi
ahi, crispy wonton stack wasabi vinaigrette 24
Ahi Poke
ginger soy marinated ahi, jalapeño,
cucumber kim chee, green onion,
sesame seeds, asian slaw 22
Sake Clams & Mussels
miso, ginger, onions, bonito, sriracha,
lemon, focaccia bread 20
HGS Summer Time Salad
fresh island greens, pickled beets, orange segments,
toasted walnuts, hearts of palm, shaved radish, crispy
onion strings, white balsamic vinaigrette 14
add blue cheese crumble 16
Caesar Salad
waipoli baby romaine, caesar dressing,
garlic sourdough croutons,
asiago-parmesan cheese 12
Watermelon Salad
compressed raspberry infused watermelon, feta cheese,
kalamata olives, roasted pistachios, mizuna, arugula, watercress,
raspberry white balsamic vinaigrette 16
Montrachet Salad
fried goat cheese, radicchio, endive, roasted peppers, baby tomatoes
crispy pancetta, crostini, basil honey vinaigrette 17
Burrata Cheese & Tomato Salad
italian burrata, oven dried roma tomatoes,
kamuela tomato, ho farms heirloom
cherry tomatoes, pistachio pesto,
balsamic reduction 18
Soup of Yesterday
Mkt
Menu updated 6/19/18
Entrées
SEAFOOD
Steamed Island Fresh Catch
celery root puree, broccolini, lemongrass
caper emulsion, celery leaf radish slaw 44
Macadamia Nut Crusted Mahi Mahi
tropical fruit salsa, whipped molokai sweet potatoes,
mango-lilikoi butter sauce 42
Grilled Hawaiian Ahi Noodle Bowl
hgs spice grilled ahi steak, chuka soba noodles, bok choy,
carrots, shiitake mushrooms, snap peas and onions,
tossed in a ponzu vinaigrette, garnished with thai chili
kabayaki sauce and scallion curls 42
Coconut Seafood Curry
fresh island fish, shrimp, day boat scallop, carrots,
shiitake mushrooms, snap peas, steamed in coconut milk
mixed with house-made green curry paste, lemongrass pesto,
fish sauce, jasmine rice 37
Salmon Scallop & Shrimp Dynamite
vegetable stir fry, jasmine rice, tobiko, sambal chili sauce 38
MEAT
Meyer Lemon Marinated Half-Chicken
goat cheese mashed potatoes, warm lemon citronette,
mizuna, arugula, watercress salad, dried cranberries, croutons 34
chef preparation time 25 minutes
Crispy Roast Half-Duck
crispy half duck, celery root puree, pineapple chutney
grand marnier orange jus de volaille 36
Paniolo Ribs
baby back pork ribs, housemade citrus barbecue sauce,
asian slaw, butter whipped potatoes 29
Fresh Herb & Red Wine Braised Short Ribs
mushroom ragu, creamy polenta 38
Duroc Tomahawk Pork Chop
portuguese sausage mushroom cornbread stuffing,
black cherry demi, dried fruit compote 38
Grilled Rack of Lamb
two double-cut chops, hgs classic black bean hunan sauce,
wasabi whipped potatoes, local blue lake green beans 44
Rib-Eye Steak
garlic herb compound butter, housemade steak sauce,
broccolini, street corn 44
Split plate charge: $8.00
For a great dining experience, Chef Bev Gannon & her crew ask for no menu substitutions.
Menu updated 6/19/18
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