BE IN THE KNOW BEFORE YOU GO

Maui and Oahu currently require that all guests over age of 12 show PROOF OF COVID VACCINE.

For more information view our Health & Safety information here. Thank you for your understanding.

Lunch Menu Available from 11:30am - 2:00pm

Sunday - Thursday

  • PORK SAIMIN W/ TOGARASHI SPICE     20Kalua Pork, "Sun Noodle" Ramen, Baby Bok Choy, Mushroom, Dashi, Tare
  • Kalua Pig & Sweet Onion Quesadilla     16House-Made Kim Chee, Mango Chili Sauce
  • MERRIMAN’S BURGER     15Waimea Tomato, Hirabara Farm Lettuce, Aged Chaddar Cheese, Caramelized Onions, Dijonnaise, House Made Pickle
  • FISH SANDWICH     20Waimea Tomato, Hirabara Farm Lettuce, Fresh Catch, House Made Tartar
  • ROSEMARY GRILLED EGGPLANT SANDWICH     14Fresh Basil, Sriracha Aioli, Big Island Chevre, Arugula, Waimea Tomato
  • FISH TACOS (GF)     18Cabbage, Cilantro, Roasted Tomato Salsa, Avocado, Pico De Gallo, Onion, White Corn Tortilla (vegetarian options available)
  • FRESH CATCH OF THE DAY     25Waimea Vegetable, Herb Roasted Potato with Parmesan Cheese, House Made Tartar
  • 8oz Kua Aina Beef Tenderloin (GF)     39Garlic Compound Butter, Waimea Tomato, Hirabara Farm Arugula
  • CAESAR SALAD     10Hirabara Farm Baby Romaine, Fried Tomato, Croutons, House Made Caesar Dressing
  • Greek Salad, Grilled Shrimp     23Hirabara Farm Romaine, Tomato, Basil, Cucumber, Red Onion, Kalamata Olive, Calabrian Chili, Feta, Lemon-Garlic Vinaigrette

SIDES

  • MEXICAN STREET CORN     5Big Island Feta, Tajin, Cilantro
  • WAIMEA VEGETABLE OF THE DAY     8
  • ROASTED POTATO     8

MERRIMENT

  • LOCAL BEER     7Hilo Brewing Co., Volcano Red Ale, Ola Brew Ma'a Lager, Ola Brew IPA
  • CIDER     8Ola "Kona Gold" Pineapple Cider
  • SODAS     3Coke, Diet Coke, Sprite, Root Beer
  • ICED TEA     3
  • Handcrafted Non-Alcoholic Drinks     6House Made Ginger Ale, Fresh Juice Punch, Hanaoka Farm Fresh Limeade, Maika'i Tai - Zero Proof Mai Tai

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.