Hirabara baby greens, grape tomatoes, haricot verts, cucumbers, honey balsamic vinaigrette
Hirabara baby romaine, parmesan reggiano, garlic croutons, anchovy dressing
Green tea soba noodles, kaiware sprouts, carrots, shiitake mushrooms, bubu arare, wasabi, tsuyu sauce
Certified ground angus beef, mushrooms and onions, brown gravy, truffle oil, mashed potatoes
Soy reduction, green onions, tobiko, nori, signature house spicy mayonnaise, crispy rice crackers, furikake, kaiware sprouts, choice of white rice or brown rice
Almond Streusel, Honey Lavender Custard
With fresh assorted fruits
With house smoked goat cheese, ho farms tomatoes, pickled japanese cucumbers, wasabililikoi dressing. Wine pairing: La Marca Prosecco, Italy, N.V.
Unagi risotto, waterchestnuts, honshimeji mushrooms, baby arugula, lobster cream. Wine pairing: Pulenta Estate "La Flor" Malbec, Argentina, 2013
Pastry Chef's Nightly Selection. Please ask your Server
Island Salad - Hirabara Baby Greens and Ho Farm Tomato. Wine pairing: Gerard Bertrand "Thomas Jefferson Cuvee" Brut, Cremant de Limoux, 2012 (4oz). Ho Farms Butternut Soup - with Crème Fraîche. Wine pairing: Mer Soleil "Reserve" Chardonnay, Santa Lucia Highlands, 2013
Local Flavors with Sea Asparagus, Ho Farms Tomato, Spanish Onions, Sesame Oil, Baby Arugula. Wine pairing: Banfi "San Angelo" Pinot Grigio, Italy, 2013
Sautéed Kahuku Corn, Honshimeji Mushrooms, Soy Truffle Butter. Wine pairing: Soter Vineyards "Planet Oregon" Pinot Noir, Willamette Valley, 2013
Veal Demi Glace, Baby Vegetables, Yukon Potato Purée. Wine pairing: Sean Minor Cabernet Sauvignon, Paso Robles, 2013
Pastry Chef Cainan's Nightly Selection. Please ask your Server
With truffle shavings, crème fraîche. Wine pairing: Mor Soleil "Reserve" Chardonnay, Santa Lucia Highlands, 2013
Wasabi paint, shoyu "gelée", orange and wasabi tobiko, soy reduction, radish salad. Wine pairing: Dassai "50" Junmai Daiginjo Saké, Yamaguchi, Japan
Applewood Bacon Slab, Custard Egg, Creamy Polenta, Arugula, Ho Farms Tomato. Wine pairing: Andis Semillon, Amador County, 2013
Edamame Purée, Kabayaki, Crispy Rice Cracker. Wine pairing: Soter Vineyards "Planet Oregon" Pinot Noir, Willamette Valley, 2013
Blue Lump Crab, Wasabi Hollandaise, Cabernet Demi Glace, Asparagus. Wine pairing: Pulenta Estate "La Flor" Malbec, Argentina, 2013
Macrona almond and honey mustard glaze, parsley potato purée, roasted kabocha, lamb jus. Wine pairing: Amavi Cellars Syrah, Walla Walla Valley, 2012
Organic Extra Virgin Olive Oil Shortbread Crust, Strawberry Balsamic Coulis, Fresh Fruits
with Sour Mango Relish, Spicy Sour Cream, Cilantro. An exclusive "Mango Mule" Stage Signature Cocktail with Reposado Tequila, Mango Purée, Ginger Beer
with Island Vegetable Arrangement of Waimanalo Baby Greens, BIg Island Hearts of Palm, Ho Farms Grape Tomatoes, Molokai Sweet Potatoes, Mango Vinaigrette. Wine pairing: Domaine de Triennes Rosé, France, 2013
Sautéed Kahuku Corn, Pickled Mango, Lup Cheong Chips, Roasted Garlic Butter. Wine pairing: Kenneth Volk "Jaybird" Chardonnay, Santa Monica Valley, 2013
with Green Mango Chutney, Curried Kabocha Purée, Stir Fry Vegetables. Wine pairing: Villa Ponciago "Fleurie La Reserve" Beaujolais, France, 2012
by Pastry Cook, Alissa Balmoja Fresh Grilled Mango, Lilikoi Fruit Pâté de Fui, Li Hing Mui Mango Sorbet
Truffled Egg Salad
Medley of Roasted Mushroom, Ho Farms Baby Carrots, Red and Yellow Beets, Smoked Goat Cheese, Burnt Scallion Vinaigrette, Waimanalo Greens
with "Tea and Rice", Matcha Green Tea and Garlic Rice Porridge, Enoki Mushrooms, Fukujinzuke, Scallions
"Wonderland" Okinawan Sweet Potato, Swiss Chard, Dijon Herb Cream
Soubise, Morel Mushrooms, Asparagus
Caramelized Onions, Black Truffle Demi Glace, Spinach Potato Gratin
Strawberry Red Velvet Cake, Tahitian Vanilla Bean Cream Cheese Frosting, Manjari Chocolate Crunch
with Asian Braised Short Ribs, Scallion-Jalapeno Relish, Spicy Hoisin
Shrimp Tempura, Daikon, Cilantro, Crispy Garlic
Grilled Cheese with Housemade Kim Chee, French Bread, Havarti Cheese, Truffle Essence
with Stage Condiments: Black Pepper Spicy Ketchup, Maui Pineapple Sweet Relish, and Three Mustard Vinaigrette
Frozen Hot Chocolate Lollipops
Stage's Spicy Mayonnaise, Tobiko, Scallion, Furikake, Ginger Rice, Soy Reduction, Mini Rice Cracker
Marinated Grilled Spicy Pork, Cilantro, Papaya Salad, Cucumber, Basil, Mint, Hoisin
Cheddar-Bacon and Truffle Waffle, Korean Style Mochiko Chicken, Black Pepper Syrup
Three Olive's "Marilyn Monroe Strawberry" Vodka, Strawberry Purée, Fresh Squeezed Lemonade
Hangar One "Buddha's Hand Citron" Vodka, Ginger-Lemongrass Simple Syrup, Fresh Squeezed Lemonade
Hirabara Baby Greens and Watermelon Radishes, Hamakua Springs Tomato, Okinawan Sweet Potato, Cucumber, Roasted Beet, Garlic Croutons, Honey Balsamic Vinaigrette
with Warm Goat Cheese "Katsu", Hamakua Springs Beef Steak Tomatoes, Cucumbers, Petite Frisee Salad, Wasabi-Lilikoi Sauce
Feta Cheese, Spanish Onions, Garlic Croutons, Creamy Red Wine Vinaigrette
with Balsamic Reduction
Scallion Purée, Fresh Waterchestnuts, Hirabara Watermelon Radish
Rich Velvet Lobster Cream with Crème Fraîche, Black Truffle, Herb Oil
Cater's Lump Blue Crab CAke, Caper Mayonnaise, Maui Pineapple Relish, Spicy Remoulade, Petite Salad
Marcona Almonds, Avocado, Spanish Onions, "Wasabi Paint", Orange Tobiko, Kabayaki, Yuzu-Olive Oil
Local Style with Sea Asparagus, Ho Farms Tomato, Maui Onions, Sesame Oil, Baby Arugula
Japanese Hamachi (Yellowtail), Wasabi, Shiso, Radish Salad, Orange and Wasabi Tobiko, Crispy Won Ton Pi, Shoyu "Gelée"
Applewood Bacon, Spinach, Croutons, Garlic, Sweet Smoked Paprika, Ho Farms Tomatoes, White Wine, Butter
Balsamic-Soy Marinated, Gnocchi "Tater Tots", Garlic Herb Butter, Sautéed Swiss Chard
Mussels, Manila Clams, Calamari, Catch of the Day, Creole Rice, Sea Asparagus, Ho Farms Tomatoes
Ho Farms "Nishime", Kinpira Root Vegetables, Crispy Salmon Skin
Watercress Namul, Housemade Hariharizuke Relish, Tsukudani, Kabayaki, Kahuku Corn and Edamame, Kizami Nori
Asian-Ratatouille, Extra Virgin Olive Oil, Mini Thai Basil, Kahuku Sea Asparagus, Nori
"Adobo" Soy and Balsamic Vinegar Glazed, Sautéed Honshimeji Mushrooms, Grilled Asparagus, Yukon Mash Potato
Truffle-Mushroom Duxelle, Honshimeji Mushrooms, Charred Brussels Sprouts, Fleur de Sel, Yukon Potato Purée, Demi Glace
Unagi Risotto, Lobster Cream, Waterchestnuts, Honshimeji Mushroom, Baby Arugula
Honey-Dijon and Marcona Almond Crusted, Parsley Potato Purée, Roasted Ho Farms Tomato, Roasted Kabocha, Herb Crust, Lamb Jus
Organic Extra Virgin Olive Oil Shortbread Crust, Strawberry Balsamic Coulis, Fresh Fruits
Graham Cracker-Oatmeal Crumble, Chai Tea Spiced Ice Cream, Fleur de Sel Caramel
Valrhona Chocolate "Rocks", Coconut Sorbet, Chocolate Sauce, Candied Hazelnuts
Guava Lilikoi Tapioca, Tahitian Vanilla Bean Macerated Strawberries, Organic Coconut Powder, Hawaiian Honey Ice Cream, Maui Pineapple Emulsification
Almond Streusel, Honey Lavender Custard, Mixed Berry Coulis, Tahitian Vanilla Bean Ice Cream
Chocolate Ganache, Brown Butter Popcorn Ice Cream, Nutella Powder, Fleur de Sel Caramel, "Chocolate Salt"
TCHO Milk Chocolate Panna Cotta, Peanut Butter Powder, Strawberry Banana Sherbert, Açai-Mixed Berry Coulis, Whipped Cream, Crunchy Caramel Milk Chocolate Tuile
Yuzu Coulis, Green Tea Crumble, Green Tea Ice Cream, Cocoa Nibs, Black Sesame Sponge
TCHO Organic Dark Chocolate Ganache, Toasted Marshmallow Ice Cream, Housemade Graham Cracker Crumble, Smoked Cinnamon Marshmallows, Dehydrated Chocolate Mousse
A Massive Cloud of our Freshly Spun Flavor of the Day
Selection of Flavors of the Day. Ask your Server
please ask your server
graham cracker crusted calamari, yuzu chili aoili, cocktail sauce, yukari powder, sriracha, shiso leaves
with house tartar sauce, maui pineapple relish
marcona almonds, spanish onions, tobiko, avocado, soy reduction, yuzu olive oil, wasabi
smoked pork, wasabi coleslaw, chili pepper sour cream, cilantro
hirabara baby greens, grape tomatoes, haricot verts, cucumbers, honey balsamic vinaigrette
(entrée salad) hirabara baby greens, hamakua beef steak tomatoes, cucumbers, spanish onions, three mustard vinaigrette
(entrée salad) quinoa, hirabara baby greens, hamakua springs tomato, red bell peppers, red onions, lemon olive oil dressing
(entrée salad) hirabara baby romaine, parmesan reggiano, garlic croutons, anchovy dressing
(entrée salad) togarashi seared ahi, watercress, cucumber namasu, mixed greens, soy vinaigrette
certified angus beef, sautéed mushrooms, avocado, bacon, swiss and cheddar cheeses, spicy "thousand island" sauce, housemade brioche bun, choice of fries or petite greens salad
lemongrass marinated grilled pork, pickled cucumber, carrots, and daikon,baby romaine, cilantro, spicy hoisin sauce, ciabatta bread, side of papaya salad
crispy fried panko crusted flaky catfish, wasabi cole slaw, house tartar sauce, bbq spiced french fries
green tea soba noodles, kaiware sprouts, carrots,shiitake mushrooms, bubu arare, wasabi, tsuyu sauce
certified ground angus beef, mushrooms and onions, brown gravy, truffle oil, mashed potatoes
catch of the day, stir fried vegetables, shiitake mushrooms, lup cheong, peanut oil, cilantro
soy reduction, green onions, tobiko, nori, signature house spicy mayonnaise, cripsy rice crackers, furikake, kaiware sprouts, choice of white rice or brown rice
cucumber, red radish, kaiware sprouts, truffle-tsuyu, spicy mayonnaise, furikake, hirabara greens
graham cracker-oatmeal crumble, chai tea spiced ice cream, fleur de sel caramel
with fresh assorted fruits
chocolate fromage brownie, anglaise, macadamia nut toffee, housemade vanilla bean ice cream
housemade manjari chocolate crunch, coconut sorbet, nutella syrup
with fresh assorted fruits
black sesame sponge, organic cocoa nibs, matcha green tea streusel
selection of flavors of the day - please ask your server
master tea blender, byron goo, makes these teas available: lemon-mamaki (herbal), jasmine pearls, sencha green tea, ceylon silver tips
(small or large french pressessess) farmer eddie sakamoto's 100% (hofa) organic kona coffee from holualoa, north kona, hawaii. hand selected & naturally sun dried beans, roasted in small batches to a medium roast
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.