DECK. at Queen Kapiʻolani Hotel | Waikiki / Honolulu | Restaurant / Large Group / Wedding Menu

Mozzarella, marinara sauce, tomatoes, parmesan, and basil.

Spicy teriyaku sauce

Maryland-style crab croquettes, frisee, spicy sauce romesco, citrus

Waipoli baby romaine, rustic crouton, Parmesan crisps, and Caesar dressing.

Served with tortilla chips and cilantro.

Salt and pepper-dusted calamari, shishito peppers, signature yuzu kosho aioli, and citrus.

Bone-in wings with chili black vinegar glaze, macadamia nut butter sauce, and celery.

Dry-aged beef patty, tomato jam, crispy onion, bacon aioli, and cheddar cheese.

Thinly sliced Japanese yellowtail, ponzu, shaved Maui onion, jalapeno tsukemono, cilantro, chili threads, daikon

Japanese yellowtail, Maui onion, jalapeno, tomato, cilantro, citrus, avocado, garlic crostini

Waipoli Farms mixed greens, Ho Farm tomatoes, asparagus, beets, fried chevre goat cheese

Soy sauce braised pork belly in steamed Chinese-style buns, pickled carrot & radish, Hoisin BBQ sauce, cilantro, sesame, lime

(10 oz.) Kauai prawns, coconut curry sauce, sauteed eggplant, fried garlic, cilantro, and jasmine rice.

Baby back ribs, lilikoi BBQ, garlic fried rice, pea tendril, and lotus roots.

Pan-seared U10 scallops, kale, bacon, roasted corn & peppers, tomato-bacon reduction

USDA choice short rib, Kona coffee demi glace, garlic confit scallion mashed potatoes, seasonal vegetables

Sous vide Jidori chicken flash-fried with sesame spice, Macadamia nut butter sauce, and mashed potato.

New York strip steak, truffle mashed potatoes, seasonal vegetables, Maui onion jam, Hawaiian seasoning salt, citrus

Breaded eggplant, marinara, mozzarella & parmesan cheese, garlic-herb mini baguette

Basque-style oven-baked light cream cheese with burnt surface, caramelized banana, and lime zest.

Crispy shoestring fries, tossed in garlic-truffle butter, served with truffle-pepper aioli and ketchup

Crispy calamari, served with Yuzu Kosho tartar sauce, citrus

Three dry-aged beef sliders, cheddar cheese, mini brioche buns, bacon aioli, tomato jam, served with a pickle spear

Waipoli baby romaine, rustic crouton, Parmesan crisps, and Caesar dressing.

Thinly sliced Japanese yellowtail, ponzu, shaved Maui onion, jalapeno tsukemono, cilantro, chili threads, daikon

USDA choice short rib, Kona coffee demi glace, garlic confit scallion mashed potatoes, seasonal vegetables