Cafe Pesto

With Tahitian vanilla.

Includes complimentary refills.

Double espresso on ice with fresh whipped cream.

Rich, full bodied, dark roasted.

Double espresso with chocolate fresh steamed milk.

Double espresso with fresh steamed milk.

Chocolate espresso with ice cream.

Double espresso with steamed milk.

Double espresso on ice with chocolate fresh whipped cream.

Double espresso blended with ice cream.

Espresso with chocolate and fresh steamed milk.

Chocolate espresso on ice fresh whip cream.

Rich, full bodied, dark roasted.

Double espresso with steamed milk.

Double espresso with steamed milk.

Double espresso with steamed milk.

Chocolate espresso with ice cream.

Blended cappuccino with ice cream.

Includes complimentary refills.

Egg battered house made French bread citrus cream cheese filling, brown sugar glazed apple bananas, macadamia nut crumble, Koloa rum syrup, fresh whipped cream and seasonal fruit compote.

Freshly ground Island grass fed beef patty, house cured bacon. Served on furikake dusted jasmine rice topped with poached egg, rich, demi-glace scallions and crispy fried onions. (Hamburger cooked medium)

Ramen noodles, Ali'i mushrooms, fresh snow peas, carrots, house made bacon and poached egg. Served in a rich classic broth.

Island fresh fish and poached egg with lemon hollandaise and fresh salmon roe. Served on house made toasted bread and paired with fresh ulu, local sweet potato, sweet pepper and onion home fried. Eggs poached medium.

Our panko crusted crab cake, poached egg dressed with a togarashi dusted hollandaise. Served on house made toasted bread and paired with fresh ulu, local sweet potato, sweet pepper and onion home fried. Eggs poached medium.

A petite dilet of beef paired and poached egg Ali'l mushrooms, grilled vine ripe tomato, demi-glace and truffle oil infused hollandaise. Served on house made toasted bread and paired with fresh ulu, local sweet potato, sweet pepper and onion home fried. Eggs poached medium.

Sweet cream anglaise.

New York style cheesecake with Mac nut cookie crust, passion fruit topping.

With dark chocolate chunks.

Freshly sliced apples mac nut crumb topping.

Please call restaurant for today's selection.

Pan seared shrimp and scallops with angel hair pasta in chipotle tamarind sauce topped with Hawaiian hearts of palm and cilantro creme fraiche.

Hibachi chicken breast, chicken confit, Hamakua mushrooms paired with creamy arborio rice finished with balsamic reduction.

Sesame soy marinated Island fish pizza roll with cilantro-pesto, red onions and cheese. Served with coconut crusted calamari and Oregon wasabi snow crab Caesar salad.

Hibachi grilled chicken breast and chicken confit with a Szechuan mango glaze, green garlic mashed potatoes, sauteed local veggies and sweet corn relish.

Island free range beef, chicken or tofu, garlic infused with fresh snow peas, local palm hearts, and won bok cabbages. Tossed in a vegan gluten free sweet sour sauce.

Hamakua mushrooms, snap peas, vine ripe tomatoes, feta, kalamata olives, garlic infused olive oil, penne pasta.

Smoked salmon, sun dried tomatoes, hamakua mushrooms, capers and arugula served over parmesan cream tossed fettuccine.

Cajun seared jumbo shrimp, sweet peppers, onions and spicy pork sausage in a lightly spiced tomato cream sauce with penne pasta.

Tender breast of chicken, sweet onions, bell peppers, creamy chipotle marinara tossed penne pasta finished with cilantro creme fraiche and yellow pepper salsa.

Hot Italian sausage, garlic and shallots simmered in a simple marinara tossed with linguini finished with basil pesto and fresh mozzarella.

Creamy and tangy, a house favorite.

Sweet port soaked figs with salty prosciutto and Alfredo sauce.

Rich and creamy.

With sweet onions, arugula and rosemary Gorgonzola sauce.

Cold water crab, cilantro pesto, creme fraiche and yellow pepper salsa.

With lemon grass, lime leaf and honey.

Classic French bread toasted with an herbed garlic butter.

Set on a red curry slaw and pickled ginger accented with a mango-mustard dipping sauce.

Light and crispy, honey-miso vinaigrette, baby greens and pickled namasu.

An eclectic blend of locally grown organic baby lettuces, cucumbers and sweet vine-ripened tomatoes.

Crisp hearts of Big Island baby romaine, house made dressing, anchovy buttered croutons and Gorgonzola cheese.

Basil grilled shrimp over Tagliatelle tossed with pineapple slaw, roasted coconut macadamia nut, crispy wontons and red curry vinaigrette.

Tagliatelle tossed with kalamata olives, sun-dried tomatoes, sweet peppers, red onion, cucumber, marinated artichokes, fresh mozzarella and feta cheeses.

Tossed in a chipotle barbecue sauce and served over organic greens in a creamy blue cheese ranch garnished with fresh cucumber, yellow pepper salsa and crispy tomato tortilla strips.

Fresh mozzarella, local vine ripened tomatoes dressed with fresh basil and a balsamic reduction.

Tofu served with vine-ripe tomatoes, grilled pineapple, green onion, pickled ginger and a tamarind honey vinaigrette. Vegetarian.

Smoked ham, button mushrooms, and creamy Dijon mustard with marinara sauce.

Kalamata olive tapenade, feta cheese, black olives and sweet peppers.

Sweet Japanese eggplant, artichokes, sun-dried tomatoes and house made rosemary Gorgonzola sauce.

Chipotle barbecue chicken breast, cilantro pesto, red onions, island goat cheese with yellow pepper salsa.

Sesame seared fresh fish with julienned sweet pepper, snow peas and yellow pepper salsa.

Freshly ground free range island beef crowned with melted smoked mozzarella and Madam Pele's onion crisps. Served with a side of creamy pesto, vine-ripe tomato, organic greens and garlic steak fries.

Island snap peas, Hamakua mushrooms, vine ripe tomatoes, feta cheese, shaved Parmesan and penne pasta.

Hot Italian sausage, simmered in a fresh marinara topped with basil pesto and blended cheeses.

Delicate fettuccine, smoked salmon, Hamakua mushrooms, sun-dried tomatoes, capers, light Parmesan and cream sauce.

Tender breast of chicken, sweet onions, bell peppers and creamy chipotle marinara over cilantro pesto tossed penne pasta.

Rosemary marinated free range chicken over a creamy saffron and Hamakua mushroom risotto finished with balsamic reduction.

Beef, chicken or tofu with market vegetables. Served with jasmine rice.

Pacific crab, jumbo shrimp, mushrooms, blended cheeses on French bread.

Japanese eggplant, marinated artichokes, sun-dried tomatoes and rosemary Gorgonzola blended cheeses on French bread.

Thinly sliced smoked ham, mushrooms, Dijon mustard and blended cheeses on French bread.

Glazed with chipotle, sweet peppers, onions, lettuce and vine-ripened tomatoes, buttermilk ranch dressing.

Warm kalua style pull turkey with caramelized onions and mango chutney on garlic basted French bread.

Freshly sliced apples mac nut crumb topping.

Mac nut cookie crust passion fruit sauce.

With dark chocolate chunks.

Sweet cream anglaise.

With fresh tropical fruit preserves.

With raspberry puree.

Ice creams and sorbets.

Candy apple banana koloa rum flambe and vanilla ice cream.

Classic French bread toasted with a creamy herbed garlic butter.

Set on a red curry slaw and pickled ginger accented with mustard-mango chutney.

Light and crispy, served with honey-miso vinaigrette and namazu.

Broiled eggplant, vine-ripened tomatoes, arugula and a balsamic-citrus vinaigrette.

Crispy Asian style chips topped with smoked mozzarella, split jumbo shrimp, cilantro sour cream, a mild chili dressing and sweet corn relish.

Delicate greens, sweet local tomatoes, smoked mozzarella cheese, citrus balsamic vinaigrette drizzle, garnished with Madam Pele crisped onion rings.

Tossed in a chipotle barbecue sauce and served over organic greens in a creamy blue cheese ranch garnished with fresh cucumber, yellow pepper salsa and crispy tomato tortillas.

Fresh mozzarella, local vine ripened tomatoes dressed with basil oil and a balsamic reduction.

Crisp hearts of big island baby romaine, anchovy buttered croutons and Gorgonzola cheese.

An eclectic blend of locally grown organic baby lettuces, cucumbers and vine-ripened tomatoes.

Tofu served with vine-ripe tomatoes, grilled pineapple, green onion, pickled ginger and a tamarind honey vinaigrette. Vegetarian.

Smoked ham, fresh mushrooms, grainy Dijon mustard and marinara sauce.

Kalamato olive tapenade, black olive, feta cheese, tri-colored bell peppers and marinara sauce.

Sweet Japanese eggplant, artichokes, sun-dried tomatoes, rosemary Gorgonzola sauce.

Chipotle barbecue chicken breast, cilantro pesto, red onion, Ahualoa goat cheese and yellow pepper salsa.

Freshly sliced apples mac nut crumb topping.

Sweet cream anglaise.

With dark chocolate chunks.

Offered with a raspberry puree.

With fresh fruit topping.

New York style cheesecake with mac nut cookie crust passion fruit topping.

Island made ice cream and sorbets.

Candy apple bananas flavored with koloa rum and tahitian vanilla ice cream.