Serving breakfast daily | 6:30-11AM
Serving Sunday brunch | 11:30AM – 2PM
Serving lunch daily | 11AM – 5PM
Serving dinner daily | 5-9PM
Hawai’i residents receive 15% off food and beverage (including alcohol)
All menu items have the potential to be gluten free
Please note that HāLani operates cashless | Alternate methods of payment such as room charge, debit and credit cards are accepted
Starters
- hawaiian ala'e red salted butter
- 10
- ewa corn purée, furikake 'popcorn,' hearts of palm, arugula, chili oil
- 38
- lemon chive oil, big island citrus, jalapeño, capers
- 30
- bechamel, ali'i mushrooms, garlic confit, truffle
flatbread and pizzas can be made gluten-free
- 28
- arugula, papaya, pistachio pesto, agrumato olive oil
- 27
- focaccia crouton, chives, shaved parmesan, garlic anchovy dressing
- 21
- big island goat feta, heirloom tomato, radish, green goddess
19
add grilled chicken or tofu | 12
add shrimp | 18
add salmon or catch of the day | 20
wagyu steak | 24
Pizza
- flatbread and pizzas can be made gluten-free
- kawamata farms tomato, fresh mozzarella, sweet basil, honey drizzle
- 29
- nueske's bacon, fingerling potatoes, broccolini, big island goat cheese
- 31
- kalbi braised kalua pig, pickled red onion, cilantro, tangy bbq
- 32
- salame, calabrian chili, mascarpone, arugula, honey drizzle
- 33
- mortadella, pistachio, pesto, fresh mozzarella, sweet basil
- 33
Evening Offerings
grilled chicken or tofu | 12
shrimp | 18
salmon or catch of the day | 20
wagyu steak | 24
- lemon oil, charred citrus
- 80
- u10 scallop, sofrito, lemon aioli
- mp
- creamy hawaij orzo, pickled cucumbers, confit tomato
- 58
- miso fingerling potatoes, wasabi crema
- 48
- turmeric yogurt, fried chickpeas
- 46
- fingerling potatoes, pimenton de lavera, lemon roasted garlic vinaigrette
- 68
- green chermoula, tahini, torn herbs
- 70
- furikake tomato jam, bacon, arugula, 1k sauce, provolone
- 36
- kai(n) black pepper bucatini, parmigiano
- 24
- kai(n) rigatoni, mascarpone, arugula, parmigiano
- 26
Sides
- farro, couscous, mint, cucumber, cherry tomatoes, lemon vinaigrette
- 12
- crispy garlic, lemon
- 15
- za'atar, hirabara farms kale
- 16
- pimento de la vera, lemon, parsley, calabrian chili aioli
- 15
- pickled cucumbers, dill, confit tomato
- 16
Dessert
- valrhona chocolate mousse, milk chocolate macadamia nut cocoa pebbles, gluten free devil’s food cake
- 19
- housemade japanese milk bread, ube custard, condensed milk ice cream
- 19
- toasted meringue, coconut mango raspberry sorbet, vanilla sponge cake
- 19
- coconut tapioca, mango sorbet
- 19
- celebration of valrhona chocolate, satilia chocolate cheesecake, ivoire vanilla bean whipped ganache, guanaja chocolate ice cream
- 19
- vanilla bean, chocolate fudge, kona coffee, mango-lilikoi, coconut-lime or strawberry guava
- 8
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness | 20% gratuity will be added to parties of six or more | All menu items have the potential to be gluten-free