Annual Lu'au

Menu

Green Salad (V, V*, GF)

Tossed greens served with our delectable house-made dressing.


Pineapple (V, V*, GF)

Sweet, succulent, and fresh from Hawaii. Pineapple plantations played a huge part in bringing together people from different countries to live and work on this small group of islands in the middle of the Pacific Ocean.


Yakisoba (V)

A Japanese-influenced dish of stir-fried noodles and vegetables that has been modified to be vegetarian friendly.


Lomi Lomi Salmon (GF)

Not a salsa, but a side dish or wonderful add on to almost any of the entrees we have. Inspired from the Tahitian dish, possion cru, Lomi Salmon is a blend of salted salmon, diced tomatoes, onions, and green onions.


Kalua Pork

A traditional Hawaiian dish customarily cooked in an underground oven (imu). “Kalua” in Hawaiian means to “pull apart.” Shoyu Chicken This popular Japanese-influenced plate lunch staple features slow-cooked chicken in a shoyu (soy sauce) base marinade. Don’t be afraid to dig in and use your fingers along with your knife and/or fork.


Shoyu Chicken

This popular Japanese-influenced plate lunch staple features chicken in a shoyu (soy sauce) base marinade. Don’t be afraid to dig in and use your fingers along with your knife and/or fork.


Veggie Lumpia (V, V*)

Lumpia is a light and crunchy Filipino dish inspired by Chinese spring rolls.  This is a vegetarian dish commonly served with a dipping sauce. 


Guri Guri (V, V*) 

Guri Guri is a dessert from Hawaii that was first made during the “Plantation Days” in the 1900s.  First formulated by a Japanese-American, this cross between sherbet, shave ice, and ice cream, was a hit among the local community because of its ability to cool people off during the hot summer days.


Key: V= vegetarian V* = Vegan GF= Gluten Free

Haupia and Pineapple (PC: Deanna Choy '15)

Haupia and Pineapple (PC: Deanna Choy '15)

Serving Food! (PC: Deanna Choy '15)

Serving Food! (PC: Deanna Choy '15)