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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.

Food

The food programming for Earth to Cup centers around sustainable, local products that coincide with Earth’s elements. We tailor small bites themed around air, land, sea, and fire to reflect the bounty home to Hawaii.

AIR
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.

LAND
MOLOKAI VENISON MEATBALLS 15
Italian Style venison | local spices | house-made spicy tomato sauce
Locally hunted ground venison from Molokai 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 Molokai.

SEA
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.

FIRE
BACON WRAPPED SPICY KAUAI SHRIMP WITH PAPAYA MUSTARD 19
Sweet Kauai Shrimp | Hawaiian Chili Pepper | North Shore Papaya Mustard
Kauai Shrimp are grown in the most optimum eco-friendly environment possible.
They are sweet and simple just the way nature intended.
Locally grown Hawaiian chili pepper delivers the heat with it’s fiery hot flavor and is complemented by the sweet and savory Papaya Mustard sourced from Oahu’s North Shore.

 

COCKTAILS

The art of mixology comes to life with island-sourced fresh ingredients in these new craft cocktails.

GUAVA MAI TAI 12
Appleton Signature Blend | Kohana Kea Agricole Rum
Pierre Ferrand Dry Orange Curaçao | fresh lime | orgeat | guava syrup

PINEAPPLE-AZERAC 13
Flor de Caña 7 Year Infused
High West Whiskey Double Rye | Pierre Ferrand Dry Orange Curaçao
Angostura Bitters | Barrel Aged Peychaud’s Bitters

COCO LOCO 15
Volcan De Mi Tierra Cristalino Tequila
fresh coconut water | white crème de cacao
served in a young coconut 25

BANANAVARDIER 14
Banana Toki Japanese Whiskey | Pineapple Campari
sweet vermouth | water | absinthe

WINE
SEGURA VUIDAS ARIA BRUT 8
CHATEAU SOUVERAIN CHARDONNAY 8
SEVEN FALLS CABERNET SAUVIGNON 8
VEUVE CLICQUOT YELLOW LABEL 18
PRISONER RED BLEND 15

BEER
HONOLULU BEERWORKS 5
Kewalos Cream Ale, Cocoweizen, Hop Island IPA

 

**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.

 

Daytime Menu  |  Dinner Menu

 Bottle Service Menu