Hawaii Lounge and Tapas Bar Menu

Sobre salsa kabayaki Alfredo. / Over kabayaki Alfredo sauce.

Con salsa alioli. / With aioli sauce.

Con salsa alioli. / With aioli sauce.

Asados o fritos, con salsa marinara. / Grilled or fried, with marinara sauce.

Con papas alevines. / With fingerling potatoes.

Mozzarella, plátanos maduros, carne molida. / Mozzarella, sweet plantains, ground beef.

Guacamole prepared in a traditional molcajete, featuring mashed avocados with onions, tomatoes, cilantro, and lime, served with a side of crispy tropical chips.

Zanahorias, apio, papas, cebollas. / Carrots, celery, potatoes, onions.

Zanahorias, apio, papas, cebollas. / Carrots, celery, potatoes, onions.

White fish marinated in lime juice, mixed with cilantro, red onions, and Peruvian chili peppers, served with "leche de tigre," a citrus-based marinade.

Roasted beetroot and creamy goat cheese on a bed of greens, sprinkled with sesame seeds and marinated in distinctive trofo oil.

Ensalada verde de amanecer en Honolulu, espárragos, arroz salvaje con hongo blanco y vinagreta de aceite de aguacate con frutas tropicales. / Green salad Honolulu sunrise, asparagus, white mushroom wild pot rice and avocado oil vinegar blast with tropical fruit.

Ensalada caesar de camarón. / Shrimp Caesar salad.

Ensalada caesar de pollo. / Chicken Caesar salad.

Pechugas de pollo, camarón, queso crema, vegetales, maduro, aguacate, cobertura de tocino, con salsa de yuca, vinagre balsámico y de vino con pimientos cocidos y queso derretido. / Chicken breasts, shrimp, cream cheese, vegetables, sweet plantain, avocado, bacon topping, with cassava sauce, wine and balsamic vinegar with cooked peppers and melted cheese.

Sliced fresh tuna or shrimp, served as sashimi.

Chicken sushi typically includes seasoned rice and chicken, often accompanied by vegetables and wrapped in seaweed.

Thinly sliced beef over sushi rice, typically includes a subtle seasoning to complement the meat's natural flavors.

Golden Fried Cassava Sticks - Crispy Outside, Fluffy Interior

Ripe sweet plantains, sliced and fried, offering a caramelized exterior with a tender interior.

A medley of seasonal vegetables, typically including zucchini, squash, bell peppers, spinach, and carrots, lightly seasoned.

Mashed potatoes, smoothly blended with a hint of butter and cream, offering a comforting and simple accompaniment.

Classic, crispy potatoes fried to perfection and served as a delightful accompaniment.

Mashed cassava, typically includes a smooth blend of cassava root, subtly enhanced with butter or olive oil for richness.

Beans served as a traditional side dish, often prepared with a blend of spices and herbs typical of seafood cuisine.

Grilled salmon filet served on a base of cassava cake, accompanied by a delicate white wine sauce.

Chilean sea bass fillet, typically accompanied by Peruvian potatoes, asparagus, and a tangy passion fruit sauce.

Whole red snapper, choice of deep-fried or oven-baked. Served with Creole sauce & fried plantains.

Cazuela de mariscos con pescado, camarón, calamar, callo, almejas y mejillones servida con salsa de coco y salsa de brandy o salsa rosada. / Seafood casserole with fish, shrimp, squid, scallop, clams and mussels served with coconut sauce and brandy sauce or pink sauce.

Cazuela de mariscos con pescado, langosta, camarón, calamar, callo, almejas y mejillones servida con salsa de coco y brandy o salsa rosada. / Seafood casserole with fish, lobster, shrimp, squid, scallop, clams and mussels served with coconut sauce and brandy sauce or pink sauce.

Sautéed shrimp with roasted garlic and Albariño wine reduction, served alongside julienne vegetables and cilantro-infused mashed potatoes.

Oven-baked lobster tail seasoned with Mediterranean herbs, accompanied by lemon grass sautéed rice, typically includes a blend of aromatic spices.

Churrasco y cola de langosta sobre calabacín, calabaza y espárragos. / Skirt steak and lobster tail over zucchini, squash and asparagus.

Churrasco y camarones jumbo sobre calabacín, calabaza y espárragos. / Skirt steak and jumbo shrimp over zucchini, squash and asparagus.

Puré de plátano verde al horno con bistec asado sobre lechuga y guasacaca tropical. / Roasted green plantain mash with grilled steak on lettuce and tropical guasacaca.

Molde de puré de plátano verde al horno con salsa de mojo caribeña y camarón en una salsa criolla de coco caribeño. / Roasted green plantain mash mold with Caribbean mojo sauce and shrimp in a creole Caribbean coconut sauce.

Langosta, camarón, almejas, mejillones, cangrejo, calamar en salsa criolla de langosta. / Lobster, shrimp, clams, mussels, crab, squid in creole lobster sauce.

Llameante rib eye angus sellado con espárragos en una salsa bordelesa y papa nueva. / Sears flaming angus rib eye with asparagus in a bordelaise sauce and new potato.

Grilled skirt steak served atop crispy fried cassava and tender baby lettuce, accompanied by a Caribbean guasacaca sauce, a blend of avocado, herbs, and citrus.

Medallón de filete mignon sobre pastel de yuca con espinaca. Servido con chimichurri y salsa demi-glace aparte. / Mignon fillet medallion over cassava cake with spinach. Served with chimichurri and demi glace sauce on the side.

Grilled chicken breast accompanied by a medley of string beans, asparagus, and spinach.

Sautéed chicken breast and shrimp with spinach, served in a mango and pineapple sauce, flavored with Hawaiian herbs.

Churrasco, pechuga de pollo, cerdo crispy, salchicha colombiana con tostones; para dos con tostones y yuca frita. / Skirt steak, chicken breast, crispy pork, Colombian sausage with fried plantains; for two with fried plantains and cassava fries.

Pan rolo, res Angus doble, queso cheddar, tocino, tomate, lechuga, aguacate y cebolla. / Rolo bread, double Angus beef, cheddar cheese, bacon, tomato, lettuce, avocado and onion.