forc restaurant special experiences

Where the chill falls, and a comforting harvest is served.

Winter Menu

FORC restaurant offers seasonal dinner menus created around local proteins. Creative and thoughtful, Allen Hess blends regional flavors with technique to appease even the most discerning palate. This Winter season menu has curated warm & comforting dishes with fresh seafood, four different steak preparations and Dutch oven specials. Compliment a course or meal with our Sommelier’s noted wine recommendation. Indulge more, view our diverse selection of wine and seasonal cocktail tastemakers for a glass or bottle. Viewing this from afar? Click to contact and make reservations. Already here? Mahalo for joining us!

Featured: Dutch ovens, local herbs, fresh from the valley and sea.


Jump to dishes: RancherOceanFarmerDessert

Keiki (12 yrs. & under)

Fish and Rice

served with white rice and vegetable


Steak and Rice

served with white rice and vegetable


Mac N Cheese

home made gnocchi


FORC Cheese Galette

Big Island Goat Dairy

A starter portion. Cheese, scallions, salted cured Duck egg



Goat Tacos

Starter dish with (2) Korean style braised goat, daikon, apple salsa, mu shu pancake
[pair red Crossbarn Pinot $19 glass / $75 bottle]


Smoked Local Pork “Tinono”

Blistered warm cherry tomato salad with fish sauce dressing


Miso Roasted BIG ISLAND Lamb

Lamb leg with caramelized must and chimichurri salad


ADD Roasted Bone Marrow

sweet soy garlic glaze


F.O.R.C. Steaks & Preparations

New York Strip Loin 14 oz. (grass-fed, Big Island)


Petite Filet Mignon 6 oz. (Snake River)


Ribeye 18 oz. (grass-fed, Big Island)


Prime Grade Tomahawk 32 oz


Select the Preparation. Steak served with paniolo mash and wok charred vegetable. Gluten free preparation available.


Local mushrooms roasted in garlic butter and finished with chopped grilled green onion, herbs, and splash of cream
[pair Girard Cabernet $15 glass / $48 bottle]

Kau Coffee

FORC signature coffee rub using Chef Allen’s family coffee, sea salt, Korean chili flakes, and honey
[pair Barone Ricasoli chianti $11 glass / $38 bottle]


Herb salad with chimichurri – micro greens, shiso, basil, radish, and fresh garlic with house made vinegar
[pair Catena Malbec $13 glass / $50 bottle]

Winter’s Dutch Oven

Portuguese Chicken Leg

Cooked in annatto seed and garlic marinade, roasted in Dutch oven with gandule rice, Portuguese sausage served with Big Island feta & olive salad
[pair Barone Ricasoli Chianti $11 glass / $38 bottle


Chef’s Hawaiian Meal

Homemade laulau varies on locally sourced protein, served with F.O.R.C. poi, fern shoot salad, house made Hawaiian chili pepper
[pair Catena Malbec $12 glass / $48 bottle]


Kona cold lobster

One pound whole lobster and class baked on top of gandule chorizo, rice, local corn, and potatoes


Fish and Shellfish


Kona Kanpachi. Chef’s special – paleo
[pair sparkling Piper Champagne $19 glass / $69 bottle
pair red Barbera D’ Asti $11 glass / $42 bottle]

$16.00 starter portion

Peppercorn Clams

roasted garlic, stewed tomato cooked in red wine garlic sausage broth
[pair Crossbarn Pinot Noir $19 glass / $75 bottle]

$18.00 starter portion /
$36.00 dinner portion

Roasted Pacific Oysters and Bone Marrow

Oysters roasted, served with chili pepper mignonette and roasted bone marrow, house grilled bread – paleo upon request
[pair vinho verde $11.00 glass / $42.00 bottle]


Chinese style Steamed Kona Kanpachi

Cilantro, ginger, green onions, served with wok charred baby bok choy
[pair DR Thanisch riesling $11.00 glass / $42.00 bottle]


Whole Roasted Kona Kanpachi for 2

Big Island catch, charred sweet soy truffle glaze
[pair Domain Serene Pinot Noir $125 bottle]


Starch sides

Portuguese Rice

side with jasmine rice, gandule peas, Big Island feta and olive


Charred Sweet Potato

Finished with garlic butter and Kona sea salt, roasted on coals – paleo


House Baked Portuguese Bread

rubbed with butter


Paniolo Mash

green onions, mozzarella, sour cream



Fresh Waipi’o Poi “FORC Style”

Side of Waipi’o Valley, fresh harvested,
house made bacon & lomi tomato


Ho’io (fern shoot) Salad

Side salad with fish sauce vinaigrette, toasted sesame, ginger


Ali’i Mushroom Poke

Local Shirakawa and Alii mushrooms, fresh roasted inamona, ogo, green onion, shoyu (soy sauce), house made Hawaiian chili salt


Charred Sweet Potato

Finished with garlic butter and sea salt


Roasted beets

Side dish Big Island goat cheese, lihing mui and candied macnuts


Paniolo Mash

Side dish with green onions, mozzarella, sour cream


Grilled shiitake and Alii mushrooms

Grilled and tossed in grilled green onion vinaigrette



Maluhia Butterleaf Lettuce

Roasted pineapple brown butter dressing, candied macnuts, goat cheese, cucumber, radish


Chopped Salad

Kekela romaine lettuce, Keiki cucumber, Leilani tomatoes, house made bacon, aged goat cheese, charred tomato dressing

$9.00 half / $15.00 full

Farmer’s Salad

Entree portion of Big Island greens, Spanish radish, sweet potato, broccoli, tomato, hour, romanesco, and roasted tomato vinaigrette



Duck Egg Custard

Salted macnuts and stewed strawberry


Chocolate candy bar

Rice cracker crust, whip cream, kabocha pumpkin seeds, subflower seeds and salted macnuts


Seasonal Ice Cream or Sorbet


Portuguese Egg Pastry

Farm fresh eggs and stewed yuzu strawberry


disclaimer: consumption of raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase risk of food borne illness. A credit card processing fee of 3% is assessed on the total bill.

Enjoy Creative Dishes + Expert Techniques

Connecting diners + local providers in our rustic, country kitchen setting. Contact us or enquire for private dining & special event options.

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Current Menu

Featured: Dutch ovens, local herbs, fresh from the valley and sea.

forc waimea hawaii cocktails


House specials and bar favorites

Wine List

By the glass or bottles

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