Foster Kitchen - Kailua, HI

Sausage, pepperoni, spinach, red onions, bell peppers, and roasted garlic topped with three cheese blend.

Grilled chicken, lilikoi bbq, basil, caramelized maui onion, bacon, whipped goat cheese, and three cheese blend.

Pine nut pesto, spinach, artichoke, maui onions, feta cheese, and three cheese blend. Finish with a balsamic reduction.

Garlic basil olive oil topped with bell peppers, maui onions, tomatoes, zucchini, a light sprinkle of our three cheese blend, and a balsamic drizzle.

Big island hanger steak thinly sliced, button mushrooms, bell peppers, and maui onions with chèvre and cream cheese garlic spread, and three cheese blend.

Marinara and three cheese blend.

Pepperoni, marinara, and three cheese blend.

Button mushrooms stuffed with fresh herb garlic sausage, covered with marinara and three cheese blend then baked to perfection.

Crispy baked garlic crostini topped with sliced grilled chicken, local baby romaine, shaved parmesan, and drizzled with caesar dressing.

Hawaiian chili and garlic brined wings are marinated then coated in a spicy breading and deep fried. Served with gorgonzola dressing and celery.

Calamari marinated in fresh herbs, chardonnay, and garlic then lightly grilled over open flame.

This hot creamy beer cheese is made with kona brewing company’s longboard lager, mild, and irish cheddar. Served with warm salted flat bread bites garnished with parmesan cheese and parsley.

Crispy garlic crostini with a chèvre, cream cheese and garlic whipped spread, cherry tomatoes, caramelized maui onion, basil, and a drizzle of balsamic reduction.

Puff pastry filled with a mixture of crab, shrimp, pesto, and cheese then baked golden brown, brushed with fresh pesto, and sprinkled with parmesan.

Ahi seasoned with cajun furikake spice, seared rare, and thinly sliced. Served over lilikoi ponzu and spicy black bean shoyu, finished with diced oranges and microgreens.

Chicken, sausage, shrimp, bell peppers, onions, and rice combined in a rich cajun stock. Choice of serving size: cup or bowl. Served with garlic bread.

Chicken, sausage, shrimp, bell peppers, onions, and rice combined in a rich cajun stock. Choice of serving size: cup or bowl. Served with garlic bread.

Hot savory tomato bisque topped with avocado mousse and microgreens, served with gourmet grilled cheese on french bread. Choice of serving size: cup or bowl.

Hot savory tomato bisque topped with avocado mousse and microgreens, served with gourmet grilled cheese on french bread. Choice of serving size: cup or bowl.

Fresh local greens mixed with red cabbage and carrots topped with sweet onion, cherry tomato, and cucumber. Garnished with a fried macadamia nut goat cheese ball and crispy garlic crostini. Your choice of dressing.

Fresh local greens mixed with red cabbage and carrots topped with sweet onion, cherry tomato, and cucumber. Garnished with a fried macadamia nut goat cheese ball and crispy garlic crostini. Your choice of dressing.

Grilled chicken over local greens mixed with red cabbage and carrots, topped with green cabbage, red onions, tomato, cucumber, cilantro, basil, fresh oranges, and crispy wontons. Served with chili macadamia nut thai dressing.

Grilled chicken over local greens mixed with red cabbage and carrots, topped with green cabbage, red onions, tomato, cucumber, cilantro, basil, fresh oranges, and crispy wontons. Served with chili macadamia nut thai dressing.

Seared ahi served medium-rare on top of local greens mixed with red cabbage and carrots, topped with red onion, cherry tomato, cucumber, and crispy wontons. Offered with a sweet ginger sesame soy vinaigrette.

Seared ahi served medium-rare on top of local greens mixed with red cabbage and carrots, topped with red onion, cherry tomato, cucumber, and crispy wontons. Offered with a sweet ginger sesame soy vinaigrette.

Grilled grass fed hanger steak prepared medium-rare then thinly sliced and placed on a bed of local greens mixed with red cabbage and carrots, topped with red onion, cherry tomato, cucumber, bacon, and gorgonzola crumbles. Finished with balsamic reduction drizzle and side of gorgonzola dressing.

Seasoned and grilled 7oz grass-fed burger topped with caramelized onions, sautéed hamakua ali’i mushrooms, bacon, and gorgonzola cheese crumbles. Finished with a roasted garlic aioli. Includes choice of one fresh side.

Seasoned and grilled 7oz grass-fed burger topped with your choice of mild or irish cheddar. Includes choice of one fresh side.

Crispy fried fresh catch with capers and herb lemon butter sauce, served on a toasted french bread with lettuce and tomato finished with our scratch made tartar sauce. Includes choice of one fresh side.

Get the daily catch, grilled to perfection, blackened or deep fried in our southern style cornmeal dredge with scratch tartar sauce. Includes choice of one fresh side.

Chicken breast grilled and covered in a family recipe lilikoi bbq sauce topped with bacon, cheddar cheese, and crispy onions. Includes choice of one fresh side.

Grilled rosemary focaccia bread with marinated and grilled chicken, cheddar cheese, candied bacon, and avocado herb spread with lettuce, tomato and onion. Includes choice of one fresh side.

Spicy crispy dijon chicken with house made buffalo ranch. Topped with cheddar cheese and bacon on a brioche bun. Includes choice of one fresh side.

Grilled eggplant, zucchini, caramelized maui onions, fire roasted bell peppers, fresh spinach, and tomato served on rosemary focaccia bread with feta chive creme fraiché. Includes choice of one fresh side.

Penne pasta tossed in basil marinara with sautéed seasonal vegetables and topped with parmesan.

Marinated grilled chicken tossed with linguine in a fresh pesto cream sauce and finished with parmesan cheese.

Linguine pasta tossed in a gorgonzola cream sauce with hamakua ali’i mushrooms, cherry tomatoes, spinach, caramelized maui onions, and toasted pine nuts. Topped with thinly sliced medium-rare hanger steak.

Penne pasta, blackened shrimp, cajun seasoning, sausage, bell peppers, caramelized maui onions, hamakua ali’i mushrooms, and cherry tomatoes in a brown butter cream sauce with a dash of parmesan.

Half rack of baby back pork ribs and grilled chicken breast finish with our lilikoi bbq sauce.

Seasoned with foster’s rub, oven roasted, then grilled and finished with scratch lilikoi bbq.

Seasoned with foster’s rub, oven roasted, then grilled and finished with scratch lilikoi bbq.

Marinated open flame grilled chicken breast with lilikoi bbq sauce and choice of two fresh sides.

Marinated open flame grilled chicken breast with lilikoi bbq sauce and choice of two fresh sides.

Country style cornmeal fried daily catch served with a side of slaw, tarter sauce, and your choice of fresh made side.

Three grilled corn tortillas with melted three cheese blend, cajun grilled fresh catch, cabbage, fresh guacamole, sour cream, pico de gallo, and finished with scratch habanero oil.

7oz local grass fed burger patty seasoned and grilled to order, served on top of white rice and seasonal veggies topped with caramelized maui onions, hamakua ali’i mushroom, and scratch kona red eye gravy.

Local ahi marinated in a spicy szechuan and seared medium-rare. Served on a bed of white rice surrounded by stir-fried seasonal veggies with seaweed salad and sesame seeds.

Cajun seasoned blackened shrimp and a fried egg served over creamy cheese grits and rainbow chard sautéed with bacon and caramelized maui onions.

Our daily fresh catch lightly seasoned and grilled over an open flame or blackened. Served with your choice of two fresh made sides.

This 12oz grass fed steak is coated in a garlic kona coffee rub. Topped with grilled maui onions. Served with buttery mashed potatoes and sautéed veggies.

Lightly dusted chicken breast stuffed with three cheese blend, rosemary, and prosciutto. Pan seared and finished with kona coffee “red eye” gravy, hamakua ali’i mushrooms, and caramelized onions. Served with mashed potatoes and fresh sautéed veggies.

Lamb crusted in rosemary, thyme, garlic, and olive oil. Flash baked at 450 degrees, then finished on the grill. Served on top of a creamy cheese polenta cake and sautéed veggies. Glazed with a cherry balsamic reduction.

Lamb crusted in rosemary, thyme, garlic, and olive oil. Flash baked at 450 degrees, then finished on the grill. Served on top of a creamy cheese polenta cake and sautéed veggies. Glazed with a cherry balsamic reduction.

Lightly seasoned bone-in country fried pork chops over mashed potatoes and fresh sautéed veggies. Smothered with kona coffee “red eye” gravy and caramelized maui onions.

Keiki size flatbread with marinara and cheese and or pepperoni.

Penne pasta tossed in our three cheese sauce.

Our chicken tenders are panko breaded in house and deep fried. Served with a choice of fries or fruit.

3.5 oz seasoned and grilled grass fed beef patty with cheddar cheese on a brioche bun and served with a choice of fries or fruit.

Marinated grilled chicken breast served with a choice of fries or fruit.

Fluffy baked cinnamon dough morsels with caramel topped with powder sugar, and served with a scoop of locally made tropical dreams tahitian vanilla ice cream.

Graham cracker crusted scratch made no bake cheese cake with a lilikoi topping. Finished with whipped cream and strawberries.

Our lava cake is scratch made with a mixture of dark and semi-sweet chocolate chips. Finished with strawberry coulis and a scoop of tropical dreams tahitian vanilla ice cream.

Buttery vanilla macadamia nut puff pastry served with strawberry coulis, homemade whipped cream and topped with fresh strawberries.

Tropical dreams local made ice cream and sorbets available.

Tropical dreams local made ice cream and sorbets available.