Cambodian Kampot Black Pepper Maui Cattle Company Tenderloin
Hamakua Eryngii Mushrooms, Hawaiian Heart of Palm
Macadamia Nut-Coconut Lamb Chops
Asian Ratatouille, Red Wine Lamb Jus
Twice Cooked Short Rib, Soy Braised and Grilled "Kalbi" Style
Gingered Shrimp, Kochu Jang Sauce
Mango Lilikoi "Margarita"
a local twist on the iconic margarita. Instead of triple sec and tequila we slotted in passion fruit liqueur and alan wong's awamori from okinawa. Cold press tahitian lime and lilikoi juice from hanaoka farms on the big island, sweetened mangos from makaha - delicious and refreshing!
the "wong way" pineapple martini. Infused svedka vodka with fresh island pineapples
Ho Farms Cucumber Martini
a great libation to start the evening...refreshing and cool using ho farm's cucumbers and gin "muddled and stirred to perfection"
Passion - Fruit Mojito
an alan wong creation - a "re-invention" of the cuban mojito. lilikoi, tarragon, mint, watermelon and cachaca
a twist on a local favorite "pog", lilikoi, orange and guava, a refreshing blended concoction with awamori - a distilled spirit from okinawa
Loca Vore Mai Tai
"orgeat syrup" made from big island macadamia nuts, locally distilled maui rum, fresh local pineapples, organic poamoho farms limes and maui sugar
fresh pineapple, lychee, coconut cream and old lahaina rum
Blueberry Hibiscus Strawberry Sangria
sparkling libation - revitalize the palate with a refreshing blend of strawberry hibiscus nectar, fresh blueberries, mint, basil and fresh island watermelon macerated with brachetto d'acqui
Alan Wong's Soda Fountain Flavors
Watermelon, Blueberry, Yuzu Or Liliko
chef alan's favorites made into tasty, thirst quenching sodas for the "kid" in all of us
By day, the restaurant is a culinary studio experimenting with new flavors and new ideas. Where dishes are tested and born; where brainstorming sessions give rise to innovative methods and partnerships; where staff is trained and goals are set; where meals are shared with the senior citizens of our local community; where preparations are made for large charity event dinners; the center point from which AWR is able to explore, learn and serve. By night, the kitchen orchestrates a buzz of simmering flavors amidst the sounds of sizzling pans, chopping knives and culinarians forewarning hot dishes or an opening oven door.