All new and existing hotel reservations arriving on or after October 15, 2021 will require registered guests and occupants to present proof of full Covid-19 vaccination upon check-in.
Earth to Cup Happy Hour Menu
Hours: 4 p.m. – 6 p.m. (M – Th)
Call 808.294.4108 for details
Introducing a new sustainable food and cocktail happy hour series, Earth to Cup.
The Earth centered menu created by Chef Frederic Hoffmann features crave-worthy, small bites reflective of bounty home to Hawaii complemented by cocktails hand-crafted in partnership with Gastronomista blogger Emily Arden Wells.
TASTE OF THE ISLANDS
The food programming for Earth to Cup centers around sustainable farming, local products, and culinary authenticity. We tailor small bites to reflect the bounty of each island.
MAUI SURFING GOAT CHEESE SAMOSA 14
Hawaiian goat cheese | Hamakua Alii Mushroom | Tarragon Emulsion
We use local chevre, from Maui Surfing Goat Dairy, to prepare this fun and unique plant forward dish. These Hawaiian goats are raised on the beautiful slopes of Haleakala Crater in lower Kula, Maui.
MOLOKAOI VENISON MEATBALLS 15
Italian Style venison | local spices | house-made spicy tomato sauce
Locally hunted ground venison from Moloka’i prepared in a traditional Italian style. Gaining popularity amongst local Chefs, venison is invasive and needs to be controlled to protect the endemic environment of Moloka’i.
OAHU KAMPACHI CEVICHE 15
Kampachi | Ho Farms tomatoes | cucumber
red onion | coconut lime sauce
Our Oahu caught Kampachi (Amber Jack) is considered the fish of the future. Modern aquaculture techniques are used to rear this phenomenal, sustainable local Hawaiian product.
BACON WRAPPED KAUAI SHRIMP WITH PAPAYA MUSTARD 19
Kauai Shrimp | Alea Red Sea Salt | Hawaiian Chili Siracha
Kauai Shrimp are grown in the most optimum eco-friendly environment possible. They are sweet and simple just the way nature intended. Hawaii chili pepper are fiery hot, however they complement the local shrimp and the north shore Kahuku papaya mustard sauce.
The art of mixology comes to life with island-sourced fresh ingredients in these craft cocktails.
‘ALOHILANI GUAVA MAI TAI 12
Koloa Kaua’i Hawaiian Rum | Old Lahaina Dark Rum | Disaronno Amaretto | Pierre Ferrand Dry Curaçao | Pineapple Juice | Guava | Fresh Lime
SWELL HAWAII 13
Coconut Oil Washed Ocean Vodka | Koloa Kaua’i Hawaiian White Rum
Pineapple Juice | Fresh Lime | Hawaiian Cane Syrup | Blue Curaçao
Pineapple-Infused Koloa Kaua’i Hawaiian Gold Rum
High West Whiskey Double Rye | Pierre Ferrand Dry Orange Curaçao
Barrel Aged Peychaud’s Bitters
COCO LOCO 15
Tres Generaciones Anejo Tequila
Fresh Coconut water | White Crème de Cacao
served in a young coconut 25
HOUSE WHITE, RED, OR SPARKLING 8
VEUVE CLICQUOT YELLOW LABEL 18
PRISONER RED BLEND 15
BEER (12 oz)
Local Draft Beer 5
‘Alohilani Loral Ale, Longboard Lager, Hana Hou Hefewezien, Big Swell IPA
Honolulu Beerworks 5
Cocoweizen, Kewalos Cream Ale, Hop Island IPA, El Guapo
**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.