Makai Island Kitchen & Groggery
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
Tiki-Inspired Dining on the Wharf
Valoraciones
Reseñas
Fotos
Carta
Victor "Trader Vic" Bergeron, Oakland, California, 1944. Taste the original. Lovingly recreated with a blend of Plantation Xaymaca 100% Pot Still Jamaican Rum and Clement Select Barrel AOC Martinique Rhum, orgeat, Pierre Ferrand orange curaçao liqueur, simple syrup, and fresh lime juice, served on crushed ice, the 1944 is a tribute to the original Mai Tai, which was conceived and crafted by the legendary Victor Bergeron at his Trader Vic's bar in Oakland, California
Inspired by original recipe from the Royal Hawaiian Hotel, Waikiki Beach, Circa 1953. This fruity, tropical twist on Victor Bergeron's original has come to define the Islands. Taste the tradewinds in this perfect blend of Plantation Original Dark aged rum and Plantation 3 Stars rum, pineapple, guava and lime juices, orgeat, and triple sec
Anthony Sitch, Makai Island Kitchen & Groggery, 2020. The lychee fruit is sweet and dry, which makes it the perfect foil for vodka. Simple and transcendent, shaken, not stirred, the Lychee Martini features Tito's Vodka and lychee juice. It's served in a martini glass with lychee fruit
Ethan Samuels, Makai Island Kitchen & Groggery, 2020. We like this one so much, we named it after us. If you're looking for the perfect drink to take in a Santa Cruz, California sunset from the wharf, make it a Makai with Luna Azul Tequila, lime Juice, triple sec, Hibiscus-Ginger simple syrup. Shaken and served on the rocks
J. "Popo" Galsini, 1967. The perfect gin tiki cocktail! As evidence, a California bartender named Popo won the International Bartender's Association World Championship in 1967 with its galactic blend of gin (we use local Venus Gin), passion fruit syrup, fresh lemon juice, orgeat, and John D. Taylor's Velvet Falernum over crushed ice
Peter Drobac, Makai Island Kitchen & Groggery, 2022. In a lineup you'd pick this one for the bold flavors of macadamia nut liqueur, Plantation OFTD and Real McCoy 5 Year rums, St. Elizabeth allspice liqueur and tiki bitters which are paired with classical tropical ingredients like coconut cream, vanilla, pineapple and lemon juices. Served over crushed ice with a pineapple wedge, and topped with nutmeg
Anthony Sitch, Makai Island Kitchen & Groggery, 2020. Rumor has it you deserve a good punch! This five-fingered cocktail contains Denizen Aged White Rum, Aperol liqueur, John D. Taylor's Velvet Falernum, Pierre Ferrand orange curaçao liqueur, and fresh lemon juice. Served on the rocks in a goblet glass
Inspired by the original recipe of Victor "Trader Vic" Bergeron, circa 1950s. The Scorpion Bowl is a communal experience, so choose your drinking companions wisely. A mix of Denizen Vatted Dark 100-Proof Rum, Denizen Merchant Reserve 8 Year Rum, Plantation Original Dark Rum, gin, orgeat, falernum, and passion fruit, orange and lime juices. Two person minimum
Anthony Sitch, Makai Island Kitchen & Groggery, 2022. From the Australian slang meaning "first-rate" or "most excellent" the name pretty much sums it up. A deliciously down under mix of Lemonhart 1804 Demerara rum, St. Elizabeth's allspice liqueur, John D. Taylor's Velvet Falernum, coconut cream, cinnamon demerara syrup, and lime juice. On the rocks with a lime wheel
Liam Cox, Makai Island Kitchen & Groggery, 2022. You don't need to wait for a total lunar eclipse to enjoy the sweet, tangy and complex flavors in this stunning cocktail inspired by the juice of the blood orange. With Venus gin, Licor 43 liqueur, Amaro di Angostura liqueur, lemon juice, blood orange juice, pineapple juice, and cinnamon demerara syrup. Garnished with a blood orange slice, a cinnamon stick and fresh mint
Jennings Cox, Cuba, Circa 1898. Legend has it that Cox ran out of gin while entertaining guests in Daiquirí, Cuba, and in an act of spontaneity and instinct, paired rum with citrus and sugar, and the daiquiri was born. Our classic daiquiri uses Plantation 3 Star rum, lime juice, and simple syrup. Served up with a lime wheel
Kim Will & Peter Drobac, Makai, Island Kitchen & Groggery, 2022. When life gives you lemons, add dragon fruit! This refreshment's got teeth, made with our signature house-made dragon fruit ginger syrup, local distillery Luna Sea Vodka, lemon juice, soda water, and muddled mixed berries. Garnished with a lemon wheel
Quentin Kuhlman, Makai Island Kitchen & Groggery, 2022. What exactly is that distinctively delicious flavor that tickles our taste buds? It's the taste that's gonna move you! Try this mouthwatering cocktail confection made with Don Q Gold rum, Giffard apricot liqueur, John D. Taylor Velvet Falernum, orange-mango simple syrup, lemon juice. On the rocks, garnished with lemon
Jorge Mendoza, Makai Island Kitchen & Groggery, 2020. This refreshing kiss is nothing but good luck in a glass. Lip lock this beautiful sea maiden and you'll discover a heady blend of Maker's Mark Bourbon, lemon, lime and pineapple juices, grenadine and orange bitters. Served on the rocks
Peter Drobac, Makai Island Kitchen & Groggery, 2021. Mr. Makai, at your service. Our signature, "rum forward" cocktail is created for the tiki enthusiasts at the table. A blend of Smith & Cross Jamaican Pot Still, Plantation Barbados 5 Year, and Lemon Hart 151-proof Demerara rums, this concoction is subtly underpinned by house-made dragon fruit ginger syrup, fresh lime and lemon juice, John D. Taylor's Velvet Falernum, Luxardo Amaretto Liqueur, plus a dash of Angostura bitters and absinthe. Served flaming on crushed ice. Signature mug included
George and Mary Myrick, Soggy Dollar Bar, British Virgin Islands, 1971. Life is pain and anyone who tells you different is trying to sell you something, so cure what ails ya' with this rich-and-fruity cocktail. The Painkiller consists of Pusser's Royal Navy dark rum, pineapple juice, orange juice, and coconut cream served on crushed ice and topped with grated nutmeg
Tad Davis, Makai Island Kitchen & Groggery, 2022. Makai's riff on the classic Corpse Reviver #2 is a sophisticated pick-me-up featuring Tanqueray gin, Giffard Wild Elderflower liqueur, Pierre Ferand orange curacao, lemon juice, simple syrup and garnished with a lemon twist. When you order, we promise not to say "Which one?"
Lindsay Taylor, Little Buddy Hideaway, New Jersey. Thousands of koi swam upstream until they reached a huge waterfall. Most gave up. Those that persevered were transformed into dragons. A robust mix of Jack Daniels Tennessee whiskey and Bulleit rye whiskey mellowed by orgeat, lemon juice, simple syrup, and tiki bitters. A tiki drink for those who don't care for sweet tiki drinks. On the rocks
Georgette Flores, Makai Island Kitchen & Groggery, 2020. Named after Duke Kahanamoku, the legendary surfer, this drink is a tasty wave of Whaler's vanilla rum, fresh lemon and lime juices, and coconut cream. Paddle in and enjoy. Served on crushed ice with a Lemon Hart Blackpool Spiced Rum float
Tad Davis and Christian Williams, Makai Island Kitchen & Groggery, 2020. Guaranteed to make you feel delightfully undead this decadent blend of Plantation 3 Stars rum and Plantation Original Dark aged rum, passion fruit syrup, pineapple juice, triple sec, lemon and lime juices. Served shaken, on the rocks
Tender pork shoulder, slow smoked in-house over applewood chips. Topped with Makai's pineapple coleslaw and our original fruit-infused barbecue sauce. Served on decadent Hawaiian buns, with a side of our house-original mac salad
Two marinated grilled skewers, layered with large prawns, onions, and bell peppers. Served with grilled pineapple, rice, and topped with a house-made teriyaki marinade
Prawns dipped in batter and rolled in an aromatic blend of coconut, and panko bread crumbs. A delicious tropical treat, served with a sweet and spicy chili sauce
Snow crab, cream cheese, spices, fried in a crispy wonton, served with a choice of sweet & sour sauce, or sweet chili sauce
Deep fried scoop potatoes smothered in house-smoked tamarind kalhua pork and cheddar cheese, drizzled with our house-made dynamite aioli, served with our original pineapple mango salsa
The Polynesian honored ahi as the giver of life, a rich source of healthy, lean protein. Makai serves it quick-seared with a blend of seasonings, topped with bean sprouts, a blend of greens and our signature wasabi aioli. Served with a side of our house-original mac salad
Two marinated grilled skewers, layered with chunks of premium steak, onions, pineapple, and bell peppers. Served with rice, and topped with a housemade guava-soy marinade
A modern take on an old world favorite, offering bite-size morsels of soy-sesame marinated ahi tuna, avocado, and seaweed salad, served with light and crispy wonton chips
An assortment of chicken wings and drumettes served with a sweet and spicy chili sauce
In the tradition of Japanese omusubi, Spam Musubi is a modern adaptation of the popular Hawaiian delicacy. Makai's pan-seared musubi is layered with sushi rice, wrapped in fragrant, mouthwatering nori, and drizzled with our house-made dynamite aioli and sriracha sauce
The perfect union of our steak and prawn skewers. Two marinated grilled skewers, one with prawns, the other with steak, layered with onions, pineapple, and bell peppers. Served with rice, and our homemade guava-soy marinade
Scrumptious pieces of roasted chicken breast or tofu, tossed with white cabbage, cashews, water chestnuts, garlic and shallots and served with crispy iceberg lettuce cups
Served with salt
A selection of Makai's delectable pupus, includes: 1 BBQ Pork Slider, 1 Blackened Ahi Slider, 1 Spam Musubi, 3 Coconut Prawns and Seismic Fries
Sweet yellow corn, clams, bacon, cream, shallots, celery, red onion, potatoes and spices simmered to perfection
Mixed greens, fresh papaya, pomegranate seeds, lychees, candied macadamia nuts, and goat cheese, tossed in a house-made balsamic vinaigrette
Seared ahi with mixed greens, cashews, avocado, pickled red onion, toasted coconut, served with light and crispy wonton chips and tossed with a miso-vinaigrette
Packed with flavor, a perfect combination of sweet and salty, Korean Kalbi ribs are made with special-cut beef short ribs marinated in teriyaki. Served with steamed rice and our houseoriginal mac salad
Makai's innovative version of the traditional Kalua Pork, featuring savory and tender pork shoulder, house-smoked over Applewood chips and shredded, served with our tamarind sauce and drizzled with our homemade dynamite aioli. Served with steamed rice and our house-original mac salad
Hearty hamburger topped with fried egg and smothered with rich mushroom gravy on a bed of white rice. Hawaiian comfort food at its very best
Tender chicken thigh marinated in a gojuchang and mochiko rice flour marinade, and fried to crispy perfection. Served over rice with a tangy gojuchang aioli and sweet miso sauce
Fresh, and flavorful, Makai's succulent poke bowl is a mix of soy-sesame marinated ahi tuna, edamame, cucumbers, seaweed salad, avocado, and lychees, served over rice and topped with our house-made sriracha aioli and crushed macadamia nuts
Grilled Salmon or Mahi Mahi served with a velvety, sweet & tangy pineapple beurre blanc sauce, original housemade mashed potatoes, fresh sautéed vegetables, served with fresh pineapple mango salsa
Sweet and satisfying, Makai's bistro steak is basted with a house-made guava-soy marinade, and grilled to perfection. Served with rice and bok choy
We start with a half pound of highgrade specially-sourced beef, add the best cheddar available, with kewpie mayonnaise (smoother, creamier, made with egg yolk only), surrounded by a sweet brioche bun, embellished with pineapplejalapeno chutney. Served with French Fries. We're happy to swap the bun for lettuce!
Quarter pound vegan Beyond Meats patty, add the best cheddar available, with kewpie mayonnaise (smoother, creamier, made with egg yolk only), surrounded by a sweet brioche bun, embellished with pineapple-jalapeno chutney. Served with French Fries. We're happy to swap the bun for lettuce if you wish!
with Hot Raspberry Lava
Light Rum, Strawberry, Lemon, Simple Syrup, Orange Juice and Passion Fruit. Suggested Pairing: Passion Fruit Strawberry Brûlée
Banana Liqueur, Falernum, Orange Juice, Simple Syrup and Angostura Bitters. Suggested Pairing: Banana Pudding
Vodka, Pineapple Juice, Orgeat, Orange Juice, Lemon, Simple Syrup and Orange Bitters. Suggested Pairing: Coconut Gelato, Mango or Passion Fruit Guava Sorbet
Gin, Orange Mango Syrup, Frozen Berries and Lime. Suggested Pairing: Berry Mango Pineapple Cobbler
Hot Coffee with Coconut, Amaretto, Cherry Heering and Cinnamon. Suggested Pairing: Kilauea Molten Chocolate Cake
Buttermilk pancakes infused with crushed pineapple and coconut, served with a house-made haupia (coconut) sauce, topped with chopped macadamia nuts and whipped cream
Açai, frozen bananas, frozen mixed berries, apple juice, topped with fresh blueberries, strawberries, mango and banana, coconut and granola
Two eggs any style, Portuguese sausage, rice or potato & sweet potato hash or an english muffin
Mini Hawaiian donuts coated in cinnamon sugar, served with housemade haupia (coconut) sauce and chocolate sauce
Buttermilk pancakes with house-made berry, pineapple, mango compote, topped with whipped cream
Hearty hamburger topped with fried egg and smothered with rich mushroom gravy on a bed of white rice. Hawaiian comfort food at its very best
House smoked pulled pork, sweet potatoes, onion, jalapeños, two poached eggs, served with avocado, sliced banana and house-made salsa
Hearty bread dipped in melted vanilla ice cream, served with bananas and pineapple in a rum butter sauce, topped with whipped cream
Savory fried rice
with orange or POG (passion fruit, orange & guava) juice
Malibu coconut rum, orange juice, pineapple juice and a float of grenadine
coffee, Jameson's Irish whiskey and whipped cream
Malibu coconut rum, pineapple juice, coconut cream, lime juice, brightened with champagne for a taste of the islands
vodka, cranberry juice, grapefruit juice
Sparkling wine with your choice of flavors including peach, mango, passion fruit or pineapple
Mango, Blood Orange & other flavors in rotation
Guava & Lemon Juice, Hibiscus-Ginger Simple Syrup Ginger Beer, Ginger Ale, Soda Water & Tiki Bitters. Created by Natalie Lauren
Hibiscus, Ginger, Coconut & Lime. Created by Georgette Flores
Passionfruit, Orange, Guava, Soda Water. Created by Georgette Flores
Pineapple, Orange, Mango, Lemon & Mint. Created by Georgette Flores
with Hot Raspberry Lava
Light Rum, Strawberry, Lemon, Simple Syrup, Orange Juice and Passion Fruit. Suggested Pairing: Passion Fruit Strawberry Brûlée
Banana Liqueur, Falernum, Orange Juice, Simple Syrup and Angostura Bitters. Suggested Pairing: Banana Pudding
Vodka, Pineapple Juice, Orgeat, Orange Juice, Lemon, Simple Syrup and Orange Bitters. Suggested Pairing: Coconut Gelato, Mango or Passion Fruit Guava Sorbet
Gin, Orange Mango Syrup, Frozen Berries and Lime. Suggested Pairing: Berry Mango Pineapple Cobbler
Hot Coffee with Coconut, Amaretto, Cherry Heering and Cinnamon. Suggested Pairing: Kilauea Molten Chocolate Cake
Mango, Blood Orange & other flavors in rotation
Guava & Lemon Juice, Hibiscus-Ginger Simple Syrup Ginger Beer, Ginger Ale, Soda Water & Tiki Bitters. Created by Natalie Lauren
Hibiscus, Ginger, Coconut & Lime. Created by Georgette Flores
Passionfruit, Orange, Guava, Soda Water. Created by Georgette Flores
Pineapple, Orange, Mango, Lemon & Mint. Created by Georgette Flores
Victor "Trader Vic" Bergeron, Oakland, California, 1944. Taste the original. Lovingly recreated with a blend of Plantation Xaymaca 100% Pot Still Jamaican Rum and Clement Select Barrel AOC Martinique Rhum, orgeat, Pierre Ferrand orange curaçao liqueur, simple syrup, and fresh lime juice, served on crushed ice, the 1944 is a tribute to the original Mai Tai, which was conceived and crafted by the legendary Victor Bergeron at his Trader Vic's bar in Oakland, California
Inspired by original recipe from the Royal Hawaiian Hotel, Waikiki Beach, Circa 1953. This fruity, tropical twist on Victor Bergeron's original has come to define the Islands. Taste the tradewinds in this perfect blend of Plantation Original Dark aged rum and Plantation 3 Stars rum, pineapple, guava and lime juices, orgeat, and triple sec
Anthony Sitch, Makai Island Kitchen Groggery, 2020. The lychee fruit is sweet and dry, which makes it the perfect foil for vodka. Simple and transcendent, shaken, not stirred, the Lychee Martini features Tito's Vodka and lychee juice. It's served in a martini glass with lychee fruit
Ethan Samuels, Makai Island Kitchen Groggery, 2020. We like this one so much, we named it after us. If you're looking for the perfect drink to take in a Santa Cruz, California sunset from the wharf, make it a Makai with Luna Azul Tequila, lime Juice, triple sec, Hibiscus-Ginger simple syrup. Shaken and served on the rocks
J. "Popo" Galsini, 1967. The perfect gin tiki cocktail! As evidence, a California bartender named Popo won the International Bartender's Association World Championship in 1967 with its galactic blend of gin (we use local Venus Gin), passion fruit syrup, fresh lemon juice, orgeat, and John D. Taylor's Velvet Falernum over crushed ice
Peter Drobac, Makai Island Kitchen Groggery, 2022. In a lineup you'd pick this one for the bold flavors of macadamia nut liqueur, Plantation OFTD and Real McCoy 5 Year rums, St. Elizabeth allspice liqueur and tiki bitters which are paired with classical tropical ingredients like coconut cream, vanilla, pineapple and lemon juices. Served over crushed ice with a pineapple wedge, and topped with nutmeg
Anthony Sitch, Makai Island Kitchen Groggery, 2020. Rumor has it you deserve a good punch! This five-fingered cocktail contains Denizen Aged White Rum, Aperol liqueur, John D. Taylor's Velvet Falernum, Pierre Ferrand orange curaçao liqueur, and fresh lemon juice. Served on the rocks in a goblet glass
Inspired by the original recipe of Victor "Trader Vic" Bergeron, circa 1950s. The Scorpion Bowl is a communal experience, so choose your drinking companions wisely. A mix of Denizen Vatted Dark 100-Proof Rum, Denizen Merchant Reserve 8 Year Rum, Plantation Original Dark Rum, gin, orgeat, falernum, and passion fruit, orange and lime juices. Two person minimum
Anthony Sitch, Makai Island Kitchen Groggery, 2022. From the Australian slang meaning "first-rate" or "most excellent" the name pretty much sums it up. A deliciously down under mix of Lemonhart 1804 Demerara rum, St. Elizabeth's allspice liqueur, John D. Taylor's Velvet Falernum, coconut cream, cinnamon demerara syrup, and lime juice. On the rocks with a lime wheel
Liam Cox, Makai Island Kitchen Groggery, 2022. You don't need to wait for a total lunar eclipse to enjoy the sweet, tangy and complex flavors in this stunning cocktail inspired by the juice of the blood orange. With Venus gin, Licor 43 liqueur, Amaro di Angostura liqueur, lemon juice, blood orange juice, pineapple juice, and cinnamon demerara syrup. Garnished with a blood orange slice, a cinnamon stick and fresh mint
Jennings Cox, Cuba, Circa 1898. Legend has it that Cox ran out of gin while entertaining guests in Daiquirí, Cuba, and in an act of spontaneity and instinct, paired rum with citrus and sugar, and the daiquiri was born. Our classic daiquiri uses Plantation 3 Star rum, lime juice, and simple syrup. Served up with a lime wheel
Kim Will Peter Drobac, Makai, Island Kitchen Groggery, 2022. When life gives you lemons, add dragon fruit! This refreshment's got teeth, made with our signature house-made dragon fruit ginger syrup, local distillery Luna Sea Vodka, lemon juice, soda water, and muddled mixed berries. Garnished with a lemon wheel
Quentin Kuhlman, Makai Island Kitchen Groggery, 2022. What exactly is that distinctively delicious flavor that tickles our taste buds? It's the taste that's gonna move you! Try this mouthwatering cocktail confection made with Don Q Gold rum, Giffard apricot liqueur, John D. Taylor Velvet Falernum, orange-mango simple syrup, lemon juice. On the rocks, garnished with lemon
Jorge Mendoza, Makai Island Kitchen Groggery, 2020. This refreshing kiss is nothing but good luck in a glass. Lip lock this beautiful sea maiden and you'll discover a heady blend of Maker's Mark Bourbon, lemon, lime and pineapple juices, grenadine and orange bitters. Served on the rocks
Peter Drobac, Makai Island Kitchen Groggery, 2021. Mr. Makai, at your service. Our signature, "rum forward" cocktail is created for the tiki enthusiasts at the table. A blend of Smith Cross Jamaican Pot Still, Plantation Barbados 5 Year, and Lemon Hart 151-proof Demerara rums, this concoction is subtly underpinned by house-made dragon fruit ginger syrup, fresh lime and lemon juice, John D. Taylor's Velvet Falernum, Luxardo Amaretto Liqueur, plus a dash of Angostura bitters and absinthe. Served flaming on crushed ice. Signature mug included
George and Mary Myrick, Soggy Dollar Bar, British Virgin Islands, 1971. Life is pain and anyone who tells you different is trying to sell you something, so cure what ails ya' with this rich-and-fruity cocktail. The Painkiller consists of Pusser's Royal Navy dark rum, pineapple juice, orange juice, and coconut cream served on crushed ice and topped with grated nutmeg
Tad Davis, Makai Island Kitchen Groggery, 2022. Makai's riff on the classic Corpse Reviver #2 is a sophisticated pick-me-up featuring Tanqueray gin, Giffard Wild Elderflower liqueur, Pierre Ferand orange curacao, lemon juice, simple syrup and garnished with a lemon twist. When you order, we promise not to say "Which one?"
Lindsay Taylor, Little Buddy Hideaway, New Jersey. Thousands of koi swam upstream until they reached a huge waterfall. Most gave up. Those that persevered were transformed into dragons. A robust mix of Jack Daniels Tennessee whiskey and Bulleit rye whiskey mellowed by orgeat, lemon juice, simple syrup, and tiki bitters. A tiki drink for those who don't care for sweet tiki drinks. On the rocks
Georgette Flores, Makai Island Kitchen Groggery, 2020. Named after Duke Kahanamoku, the legendary surfer, this drink is a tasty wave of Whaler's vanilla rum, fresh lemon and lime juices, and coconut cream. Paddle in and enjoy. Served on crushed ice with a Lemon Hart Blackpool Spiced Rum float
Tad Davis and Christian Williams, Makai Island Kitchen Groggery, 2020. Guaranteed to make you feel delightfully undead this decadent blend of Plantation 3 Stars rum and Plantation Original Dark aged rum, passion fruit syrup, pineapple juice, triple sec, lemon and lime juices. Served shaken, on the rocks
Tender pork shoulder, slow smoked in-house over applewood chips. Topped with Makai's pineapple coleslaw and our original fruit-infused barbecue sauce. Served on decadent Hawaiian buns, with a side of our house-original mac salad
Two marinated grilled skewers, layered with large prawns, onions, and bell peppers. Served with grilled pineapple, rice, and topped with a house-made teriyaki marinade
Prawns dipped in batter and rolled in an aromatic blend of coconut, and panko bread crumbs. A delicious tropical treat, served with a sweet and spicy chili sauce
Snow crab, cream cheese, spices, fried in a crispy wonton, served with a choice of sweet sour sauce, or sweet chili sauce
Deep fried scoop potatoes smothered in house-smoked tamarind kalhua pork and cheddar cheese, drizzled with our house-made dynamite aioli, served with our original pineapple mango salsa
The Polynesian honored ahi as the giver of life, a rich source of healthy, lean protein. Makai serves it quick-seared with a blend of seasonings, topped with bean sprouts, a blend of greens and our signature wasabi aioli. Served with a side of our house-original mac salad
Two marinated grilled skewers, layered with chunks of premium steak, onions, pineapple, and bell peppers. Served with rice, and topped with a housemade guava-soy marinade
A modern take on an old world favorite, offering bite-size morsels of soy-sesame marinated ahi tuna, avocado, and seaweed salad, served with light and crispy wonton chips
An assortment of chicken wings and drumettes served with a sweet and spicy chili sauce
In the tradition of Japanese omusubi, Spam Musubi is a modern adaptation of the popular Hawaiian delicacy. Makai's pan-seared musubi is layered with sushi rice, wrapped in fragrant, mouthwatering nori, and drizzled with our house-made dynamite aioli and sriracha sauce
The perfect union of our steak and prawn skewers. Two marinated grilled skewers, one with prawns, the other with steak, layered with onions, pineapple, and bell peppers. Served with rice, and our homemade guava-soy marinade
Scrumptious pieces of roasted chicken breast or tofu, tossed with white cabbage, cashews, water chestnuts, garlic and shallots and served with crispy iceberg lettuce cups
Served with salt
A selection of Makai's delectable pupus, includes: 1 BBQ Pork Slider, 1 Blackened Ahi Slider, 1 Spam Musubi, 3 Coconut Prawns and Seismic Fries
Sweet yellow corn, clams, bacon, cream, shallots, celery, red onion, potatoes and spices simmered to perfection
Mixed greens, fresh papaya, pomegranate seeds, lychees, candied macadamia nuts, and goat cheese, tossed in a house-made balsamic vinaigrette
Seared ahi with mixed greens, cashews, avocado, pickled red onion, toasted coconut, served with light and crispy wonton chips and tossed with a miso-vinaigrette
Packed with flavor, a perfect combination of sweet and salty, Korean Kalbi ribs are made with special-cut beef short ribs marinated in teriyaki. Served with steamed rice and our houseoriginal mac salad
Makai's innovative version of the traditional Kalua Pork, featuring savory and tender pork shoulder, house-smoked over Applewood chips and shredded, served with our tamarind sauce and drizzled with our homemade dynamite aioli. Served with steamed rice and our house-original mac salad
Hearty hamburger topped with fried egg and smothered with rich mushroom gravy on a bed of white rice. Hawaiian comfort food at its very best
Tender chicken thigh marinated in a gojuchang and mochiko rice flour marinade, and fried to crispy perfection. Served over rice with a tangy gojuchang aioli and sweet miso sauce
Fresh, and flavorful, Makai's succulent poke bowl is a mix of soy-sesame marinated ahi tuna, edamame, cucumbers, seaweed salad, avocado, and lychees, served over rice and topped with our house-made sriracha aioli and crushed macadamia nuts
Grilled Salmon or Mahi Mahi served with a velvety, sweet tangy pineapple beurre blanc sauce, original housemade mashed potatoes, fresh sautéed vegetables, served with fresh pineapple mango salsa
Sweet and satisfying, Makai's bistro steak is basted with a house-made guava-soy marinade, and grilled to perfection. Served with rice and bok choy
We start with a half pound of highgrade specially-sourced beef, add the best cheddar available, with kewpie mayonnaise (smoother, creamier, made with egg yolk only), surrounded by a sweet brioche bun, embellished with pineapplejalapeno chutney. Served with French Fries. We're happy to swap the bun for lettuce!
Quarter pound vegan Beyond Meats patty, add the best cheddar available, with kewpie mayonnaise (smoother, creamier, made with egg yolk only), surrounded by a sweet brioche bun, embellished with pineapple-jalapeno chutney. Served with French Fries. We're happy to swap the bun for lettuce if you wish!
Buttermilk pancakes infused with crushed pineapple and coconut, served with a house-made haupia (coconut) sauce, topped with chopped macadamia nuts and whipped cream
Açai, frozen bananas, frozen mixed berries, apple juice, topped with fresh blueberries, strawberries, mango and banana, coconut and granola
Two eggs any style, Portuguese sausage, rice or potato sweet potato hash or an english muffin
Mini Hawaiian donuts coated in cinnamon sugar, served with housemade haupia (coconut) sauce and chocolate sauce
Buttermilk pancakes with house-made berry, pineapple, mango compote, topped with whipped cream
Hearty hamburger topped with fried egg and smothered with rich mushroom gravy on a bed of white rice. Hawaiian comfort food at its very best
House smoked pulled pork, sweet potatoes, onion, jalapeños, two poached eggs, served with avocado, sliced banana and house-made salsa
Hearty bread dipped in melted vanilla ice cream, served with bananas and pineapple in a rum butter sauce, topped with whipped cream
Savory fried rice
with orange or POG (passion fruit, orange guava) juice
Malibu coconut rum, orange juice, pineapple juice and a float of grenadine
coffee, Jameson's Irish whiskey and whipped cream
Malibu coconut rum, pineapple juice, coconut cream, lime juice, brightened with champagne for a taste of the islands
vodka, cranberry juice, grapefruit juice
Sparkling wine with your choice of flavors including peach, mango, passion fruit or pineapple
Mango, Blood Orange other flavors in rotation
Guava Lemon Juice, Hibiscus-Ginger Simple Syrup Ginger Beer, Ginger Ale, Soda Water Tiki Bitters. Created by Natalie Lauren
Hibiscus, Ginger, Coconut Lime. Created by Georgette Flores
Passionfruit, Orange, Guava, Soda Water. Created by Georgette Flores
Pineapple, Orange, Mango, Lemon Mint. Created by Georgette Flores
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
