Mucho Mahalo Menu

Nov. 15 - 24, 2019 (excl. Fri & Sat) | $39 pp

Inspired by a culinary vacation to Mexico City

  • 1st Course Duo of Tostadas de Atún (Ahi Tuna Tostada) and Aguachile de Camarón (Shrimp Bathed in Lime, Chile, and Cilantro)
  • 2nd Course Salsa Roja Opakapaka, Arroz Verde, Roasted Hirabara Baby Carrots, Finished with a Lime Cilantro Butter
  • 3rd Course House Fried Churros with Chocolate Cayenne Sauce
  • Served with Agua de Jamaica (Hibiscus Tea)

A special event to support the Culinary Institute of the Pacific at Diamond Head. Available at Dinner only. Not available Fridays and Saturdays (November 15–16 and November 22–23). Thank you for understanding.

Certified organic products used whenever possible. ~ Consuming raw or undercooked foods may increase your risk of foodborne illness.

A 2% Kitchen Surcharge will be added to all food items & 100% distributed to kitchen staff based on hours worked.