forc restaurant special experiences

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

Fall 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 fall 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 Board

Big Island Goat Dairy

A starter portion of four cheeses, served with preserves, seasonal fruits, toast, pickled vegetable, and thin sliced home made bacon



Goat Tacos

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


Grilled Local Pork “Tinono”

fresh tomatoes w/ Chinese parsley, house tomato vinegar, shoyu soy, ginger juice.
Sides of paniolo mash & wok charred vegetable
[pair BR Cohn merlot $14.00 glass / $56.00 bottle]



roasted with caramelized miso and herbs. Sides of paniolo mash & wok charred vegetable
[pair Barolo Boroli $110.00 bottle]


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)


Bone-in Ribeye 32 oz. (grass-fed, Big Island)


Select the Preparation. Proteins 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]


Classic hollandaise with basil and Hawaiian chile pepper reduction
[pair Rombauer Chardonnay $20 glass / $80 bottle]


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


Tomato “Tinono” salad of cherry tomatoes, vinegar, fish sauce, soy sauce, and garlic
[pair Barone Ricasoli Chianti $11 glass / $38 bottle]

Fall’s Dutch Oven

Portuguese Chicken Leg

Cooked in annatto seed and garlic marinade, roasted in Dutch oven with gandule rice, Portuguese sausage served with 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]


Fish and Shellfish

Chef’s Daily Poke

Chef Nona’s creation – 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 bell pepper, fresh tomato cooked in red wine garlic broth
[pair Crossbarn Pinot Noir $19 glass / $75 bottle]

$18.00 starter portion /
$36.00 dinner portion

Roasted Pacific Oysters and Bone Marrow

Oysters grilled in soy garlic butter, served with chili pepper water and grilled 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 Truffle Fish for 2

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


Seafood Bowl for 2

3 pounds of manilla clams, roasted oysters, 1/2 pound Kona shrimp. Finished with roasted pepper broth, topped with grilled bread, served with a side of garlic fried rice
[pair Domain Serene Pinot Noir
$125.00 bottle]

$ Market Price

Starch sides

Garlic Fried Rice

side with brown garlic, cilantro, fish sauce


Charred Sweet Potato

rolled in butter and Kona sea salt, roasted on coals – paleo


House Baked Portuguese Bread

rubbed with butter


Paniolo Mash

green onions, mozzarella, sour cream


Parmesan Roasted Romanesco

roasted in garlic oil – paleo



Fresh Waipi’o Poi “FORC Style”

Side of Waipi’o Valley, fresh harvested,
house made bacon & lomi ahi (tuna)


Ho’io (fern shoot) Salad

Side salad with fish sauce vinaigrette, toasted sesame, ginger


Ali’i Mushroom Poke

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 Shitake & Ali’i Mushrooms

Side dish grilled and tossed in a grilled green onion vinaigrette


Paniolo Mash

Side dish with green onions, mozzarella, sour cream


Grilled Big Island Corn on the Cob

(1) Topped with creamy gremolata, garlic butter



Maluhia Butterleaf Lettuce

brown butter lilikoi dressing, goat cheese, cucumber, radish, candied mac nuts, tomato


Chopped Salad

Iceberg lettuce, Keiki cucumber, Leilani tomatoes, house made bacon, aged goat cheese, creamy papaya seed dressing

$9.00 half / $15.00 full


Panna Creme Brulee

Served with macnut crumble and stewed Waimea strawberry


Chocolate Tart

Coconut (haupia), ube cream


Seasonal Ice Cream or Sorbet


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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