Sunday Brunch Menu

Available from 10:30am - 1:00pm


salads & starters

  • Caesar Salad*      16 Hirabara Farm Baby Romaine, Fried Tomato, Croutons
  • Honoka'a Smoked Hummus      14 Chickpea and Taro Hummus, Waimea Vegetable Crudité, Okinawa Sweet Potato Chip
  • Kakahiaka Breakfast Bowl      12 Greek Yogurt, House Made Granola, Seasonal Big Island Fruit
  • House Made Apple Banana Bread      12 Lilikoi Butter


  • 6oz kua’aina beef tenderloin & eggs*      43 Seasonal Waimea Vegetables, Roasted Potatoes, Herb Butter
  • kalua pork hash*      22 Caramelized Onion, Bell Pepper, Roasted Yukon Gold Potato, Hamakua Mushroom, Local Egg
  • classic eggs benedict*      20 Kalua Pork, Kona Farm Poached Eggs, Hollandaise
  • sunny side farms egg omelete*      17 Pa'auilo Spinach, Carmelized Local Sweet Onion, Gruyere
  • Fish sandwich*      20 Waimea Tomato, Hirabara Farm Lettuce, Fresh Catch, House Made Tartar
  • merriman’s cheeseburger*      16 Waimea Tomato & Lettuce, Caramelized Onion, Pickle, Dijonnaise
  • herb grilled eggplant sandwich      14 Fresh Basil, Sriracha Aioli, Big Island Chèvre, Arugula, Waimea Tomato
  • Spicy Saimin with Poached Egg*      22 Kalua Pork, "Sun Noodle" Saimin, Baby Bok Choy, Mushroom, Dashi, Tare
  • kamuela chilaquiles*      21 Corn Chips, Local Egg, House Chorizo, Pinto Beans, Enchilada Sauce, Goat Cheese
  • Fresh catch of the day *      29 Daily Preparation, Seasonal Waimea Vegetable

sweet endings

  • waialua chocolate torte      12 Salted Caramel Sauce
  • lilikoi moussé      12 Whipped Cream, Fresh Berries, White Chocolate Crumble
  • pineapple macadamia nut bread pudding      14 Butter Rum Sauce, Vanilla Ice Cream


  • zero proof      House Made Ginger Ale, Fresh Juice Punch, House Made Farm Fresh Limeade, Maika’i Tai – non-alcoholic mai tai

BEER & CIDER (12 oz cans)

  • deschutes brewery      8 black butte porter
  • Kona Brewing Co.      8 big wave golden ale
  • big island brewhaus      9 overboard ipa
  • big island brewhaus      9 graham's pilsner
  • big island brewhaus      11 red sea of cacao
  • paradise ciders      8 lei'd back lilikoi cider


  • merriman’s mai tai      16 Old Lahaina Light and Dark Rums, Lime, Macadamia Nut Orgeat, Curaçao, Honey-Lilikoi Foam
  • No Ka Oi      16 Ocean Vodka, Thai Basil, Honey-Lilikoi Puree
  • ginger martini      15 Fresh Ginger Infused Simple Syrup Shaken with Vodka and Served “Up”
  • Lilikoi Margarita      15 Passion Fruit, Mi Campo Blanco Tequila, Lime, Li Hing Mui Rim, “On the Rocks”
  • She’s so manhattan      17 Old Forester Bourbon Manhattan Made with Organic Red Shiso and Herb Infused Vermouth
  • Merriman’s barrel aged “252” negroni      18 209 Gin, Punt e Mes Vermouth/Amaro, Campari, Hint of Licor 43, Aged in an Oak Barrel. No Garnish Because we like its Purity. Served Neat, but feel free to Specify “On the Big Rock”
  • Nilsson Daiquiri      19 Lime, Coconut and a Blend of Kuleana Rums: Hōkūlei (Aged) and Huihui (White), on the Rocks

wines by the glass



  • champagne veuve a. devaux      30 "Grande Réserve", Brut France NV
  • riondo      12 Prosecco, D.O.C., Italy NV
  • de chanceny      15 Crémant De Loire, Brut Rosé France NV


  • Bravium Wines      18 Chardonnay Russian River Valley, CA ‘21
  • Henri Bourgeois      13 “Petit Bourgeois" Sauvignon Blanc Loire Valley, France `22
  • L'ecole No 41      13 "Old Vines" Chenin Blanc Yakima, Washington '22
  • Pieropan      13 Soave Classico, D.O.C.G. Veneto, Italy '22
  • Dr. Loosen      12 "Red Slate" Dry Riesling, Germany '21


  • famille bourgeois, "les jeunes vignes" sancerre rosé      19 France ‘22


  • roco winery      20 "Gravel Road" Pinot Noir, Willamette Valley, OR '21
  • achaval ferrer      13 Malbec Mendoza, Argentina '20
  • Browne Family Vineyards      16 Cabernet Sauvignon Paso Robles, CA '21
  • Hall Wines      29 Cabernet Sauvignon Napa Valley, CA `19
  • Frog’s Leap Winery      18 Zinfandel Napa Valley, CA `21
  • Poliziano      13 Rosso di Montepulciano, D. O. C. Tuscany, Italy `22

Gluten-Free (GF) and Vegan (V) menu options ~ Certified Organic products used whenever possible ~ *Consuming raw or under cooked foods may increase your risk of food borne illness. A 4% surcharge on food goes entirely to our hardworking culinarians.