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Menu last updated: February 2nd, 2008 06:51:37 PMPrinter-Friendly Version | Tell a Friend
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Hoku's  [ Back to Restaurant ]  

MENU: Sunday Brunch Buffet | Salads & Appetizers | BUFFET MAIN COURSES | Dessert Buffet | Dinner | Appetizers | Main Courses | SUSHI MENU | Nigiri Sushi | Maki Sushi


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Sunday Brunch Buffet
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Salads & Appetizers   [TOP]
 
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Chilled on ice: Shrimp, Manila Clams, Oysters, Snow Crab Claws, and Maine Lobsters
Ahi Sashimi and Ahi, Ebi, California Roll and Hamachi Sushi
Smoked Salmon, Assorted Domestic and Imported Cheese.
Romaine Hearts, Waimanalo Greens, Young Spinach Leaves & Mushrooms
Cesar and House Dressing
Tandoori Chicken Salad, Buffalo Mozzarella with Sliced Vine Ripe Tomato, Aged Balsamic Vinaigrette, Chilled Asparagus, Sliced Fresh Island Fruits
Chef’s Soup of the Day
BUFFET MAIN COURSES   [TOP]
 
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King Crab Legs
Clarified Butter & Lemon
Shrimp and Asparagus Tempura
Traditional Dipping Sauce
Assorted Dim Sum, Roast Chinese Duck
Soy Mustard
Hoku’s Eggs Benedict
Cheddar Cheese Biscuit, Smoke Salmon, & Béarnaise Sauce
Grilled Fresh Island Catch
Citrus Butter Sauce
Hoku’s Style Breakfast Potatoes
Maui Onions, Spring Onions, Garlic & Fresh Herbs
Wok Fried Summer Vegetables
Big Island Hearts of Palm, Mushrooms, Asparagus, Bok Choi & Choi Sum
Pan Roasted Chicken
Mushroom Herb Sauce
Mustard Herb Crusted Sunday Rib Roast
Natural Jus, Horseradish Cream
Made To Order Omelet’s
Forest Mushrooms, Maui Onion, Ham, Bacon
White Cheddar Cheese, Peppers, Fresh Herbs & Spinach
Made to Order Pasta Station
Orecchiette Lobster Alfredo
Dessert Buffet   [TOP]
 
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Complete your experience with the Dessert Buffet
A Special Treat: Chocolate Fountain and Seasonal Fruit, Assorted Pastries, Chocolate Covered Macadamia Nuts and Assorted Cookies

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Dinner
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Appetizers   [TOP]
 P($)
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Port Poached Hudson Valley Foie Gras 22.00
Grape and Blueberry Compote, Pistachio Croutons
Hoku’s Ahi Musubi 19.00
Ahi Poke with Sushi Rice served Crisp Fried and also Grilled
Preparations of Ahi 26.00
Ahi Noodle, Ahi Poke, Cucumber Chiso Gelee, Negi Toro, Sashimi and Sushi
Sushi and Sashimi Platter 21.00
Ahi and Hamachi Sashimi Unagi, Ahi and Shrimp Nigiri Sushi, Spicy Tuna and California Roll
Fresh Island Sashimi 18.00
Morning Catch Choice of Hamachi, Ahi, Shiromi, Salmon or a combination of two
Big Island Greens 11.00
Tarragon Roasted Asparagus, Morel Mushrooms, Fingerling Potatoes Blood Orange Vinaigrette
Roasted Beet and Crispy Goat Cheese Salad 14.00
Waimanalo Valley Greens, Opal Basil Vinaigrette and Lehua Honey Balsamic Reduction
Wild Mushroom and Truffle Consomm 12.00
Parmesan and Spinach Dumplings, Truffle Oil
Roasted Cauliflower Pottage 12.00
Lobster Sausage, Yukon Gold Potatoes, Lemon-Herb Scented Crumbs
Warm Lobster Salad 31.00
Big Island Maine Lobster, Hearts of Palm and Saffron Braised Fennel Black Truffle Vinaigrette
Baked Oysters “Our Way 20.00
Chef’s selection of Oysters Baked Two Ways: Bacon and Creamed Leeks
Citrus Herb Crust, Shaved Fennel, and Sun-dried Tomato Vinaigrette
Main Courses   [TOP]
 P($)
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Grilled Prime Certified Angus N.Y. Steak 46.00
Aligot Potato Puree, Garlic Chips, Mushroom Casserole and Red Wine Reduction
Pan Roasted Rolled “Shelton Farms” Free-Range Chicken Breast 32.00
Foie Gras, Seasonal Vegetables and Kabocha Sage Gnocchi
Lobster Poached Onaga and “Jumbo Lump Crab 40.00
Hamakua Coast Mushrooms, Coconut Kaffir Lime Curry Cream
Oven Roasted Kurabuta Pork Loin 36.00
Wrapped with Kiawe House Smoked Bacon Spring Vegetable and Potato Gratin, Rhubarb and Apple Compote, Natural Pork Reduction
Crisp Baked Tasmanian Salmon 32.00
Roasted Jerusalem Artichokes, Pear Tomatoes and Sugar Snap Peas Horseradish and Roast Chicken Jus
Crisped Whole Island Fish (For Two) Market
Accompanied by Sweet & Sour, Ginger Onion and Black Bean Sauce Served with Wok Fried Vegetables and Hoku’s Fried Rice
Wok Fried Jumbo Prawns 36.00
Light, Spicy Crust with Asian Vegetables
Salt Crusted Rack of Colorado Lamb 94.00
Carved Table Side for two Rosemary Popovers, Spring Ratatouille, Sauce Paloise and Lamb Reduction
Lobster Hokus-dor 44.00
Our Version of the Venerable Lobster Thermidor Butter Poached Kona Maine Lobster and White Asparagus Crispy Kahuku Corn Potato Cake and Boursin Cream
Black Angus Beef Short Rib “Osso Bucco” Style 34.00
Roasted Celery Root, Arugula and Big Island Mushrooms

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SUSHI MENU
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Nigiri Sushi   [TOP]
Fresh raw fish poised on a bed of delicately pressed rice; accompanied by a hint of hot wasabi.
 P($)
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Ebi 7.00
Shrimp
Hamachi 8.00
Yellow Tail
Maguro 8.00
Ahi
Shiromi 7.00
White Fish
Unagi 7.00
Eel
Sake 6.00
Salmon
Tobiko 6.00
Flying Fish Eggs
Tako 6.00
Octopus
Tamago 6.00
Egg
Maki Sushi   [TOP]
Colorful raw fish or vegetables tightly rolled in rice and nori (edible seaweed ‘paper’) to form a roll, which is sliced.
 P($)
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Kappa Maki 6.00
Cucumber
California Roll 8.00
A sheet of nori shaped into an edible cone and filled with non-traditional yet tasty fillings of avocado, cucumber and crab.
Tekka Maki 8.00
Tuna Roll
Hoku’s Vegetarian Roll 8.00
Kahala Maki 12.00
Ahi insideout roll
Fresh Island Sashimi Appetizer 18.00


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