forc restaurant special experiences

Where the merry mist sparkles, and a Winter harvest is served.


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 seasonal menu has curated favorite 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.

Winter MENU

Jump to dishes: RancherOceanFarmerDessert

Keiki (13 yrs. & under)

Fish and Rice $18

served with white rice and vegetable

Steak and Mash $18

Grass fed cut served with mash & vegetable of the season

Mac N Cheese $16

home made gnocchi

Three Course Keiki Meal $28

Small Salad
Cucumber, tomatoes, candied mac nuts, roasted pineapple brown butter dressing
Choice of fish & rice, steak and mash, or mac n cheese
Scoop of seasonal ice cream or sorbet

F.O.R.C. Meats, Steaks & Preparations

Goat Tacos

Starter Portion of Korean braised goat, daikon apple salsa, mu shu pancake
[Pair Broadbent Vinho Verde, Portugal $19 glass / $75 bottle]


Herb Braised Lamb Leg

Cooked in Vinho Verde, finished with
fresh basil, garlic, and shiso
Served with gnocchi, parmesan in shitake ginger broth


Filipino Style Smoked Pork Chop

(Japan) Grilled and tossed in spicy vinegar marinade served with tomato salad, mash and grilled Hudge farms broccolini


F.O.R.C steak (loco moco style) 14 oz.

Hamakua Grass Fed Roasted N.Y. strip, served w/ garlic fried rice, truffle egg, demi gravy


Filet Mignon Prime Grade 6 oz.

Grain fed (ID) beef served with truffle mushroom cream, mash and grilled Hudge farms broccolini


Local Style Bento

Korean braised short rib, mini butterleaf, some salad, fresh poke, namasu, sesame rice


Korean Short Rib 14 oz.

Ka’u sourced,, braised with spicy ginger soy, topped with roasted sesame inamona and green onions, potato mash, grilled Hudge farms broccolini, heart of palm relish


Coffee rub ribeye 14 oz

Hamakua Grass fed, caramelized coffee crust, finished with red wine peppercorn demi glaze, mash and grilled Hudge farms broccolini


Tomahawk 32 oz. (Grain finished, WA)

your choice of preparation below


Add Bone Marrow to any dish

Topped with truffle unagi, bonito flakes


Filipino Style

House chili vinegar, garlic, peppercorn, chili soy

FORC signature Kau coffee rub

Chef’s family coffee, sea salt, paprika, roasted chili flake, brown sugar

Korean style

Garlic, ginger, white-black-pink peppercorn, sweet soy, Korean chili flakes

Dutch Oven

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


Fish and Shellfish

Big Island Fish Poke

Starter portion, Changes weekly, served with pickled ogo salad


Peppercorn Clams & Mussels

Fresh tomato cooked in red wine garlic broth, house sausage, house sweet bread
[pair Crossbarn Pinot Noir $19 glass / $75 bottle]

starter portion 1/2 pound each mollusk $20 /
dinner portion $40

Poke Salad Bowl

Tossed w/ Kekela farms greens, sweet potato, cucumber, radish, tomato, namasu finished with drizzle of wasabi soy dressing


Hawaiian miso fish

Roasted sweet potato, garlic vegetables, house made chili tomato dressing, tempura crunch
[pair Crossbarn pinot noir $19 glass / $75 bottle]


Whole Roasted Hawaiian Fish for 2

Big Island catch, charred sweet soy glaze, truffle finish
[pair Far Niente chardonnay $125 bottle]


Starch sides

Charred Sweet Potato $9

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

House Baked Portuguese Bread $9

Add local wild boar chorizo butter +


Garlic fried rice $12

Cilantro, garlic, fish sauce


Grilled Hudge Farms broccolini $14

Tomato dressing, garlic butter

Ali’i Mushroom Poke $17

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

Charred Sweet Potato $9

Finished with garlic butter and sea salt

Garlic Fried Rice $12

Side dish with cilantro, garlic, fish sauce

Roasted Beets $14

Waimea grown, served warm with goat cheese, and candied mac nuts

Soup – Salads

Seasonal Soup

varies daily


F.O.R.C. House Salad $20

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

Roasted Waimea Beet Salad $18

Served cold, cucumbers, radish, cherry tomato, li hing mui with white balsamic, goat cheese

Chilled Somen Salad

House made yuzu dashi, cucumber namasu, fresh island poke


Poke Salad Bowl $36

Tossed w/ Kekela farms greens, sweet potato, cucumber, radish, tomato, namasu finished with drizzle of wasabi soy dressing


Chocolate Creme Brulée $16

Classic recipe served with coco nib biscotti, gluten free

Coconut E’clair $18

Pastry creme and whipped cream folded together, finished with vanilla pineapple chutney

Seasonal Ice Cream or Sorbet $9

topped with spiced coconut oat crumble

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.

return to top.

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

Chef’s Table

A signature F.O.R.C. experience. Custom prepared, autographed menu. Chef Allen Hess personal service. Optional wine pairing. Call for availability, seats up to 8.

back to top.