forc restaurant special experiences

Where the nights refresh, and a bright harvest is served.

Summer 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 summer season we have curated fresh and bright dishes with homemade vinegars, herbs, and citrus. Compliment a course or meal with our Sommelier’s noted wine recommendation. Indulge more, view our diverse selection of wine and Summer cocktail tastemakers for a glass or bottle. Viewing this from afar? Click to contact and make reservations online. Already here? MAHALO FOR JOINING US.

Featured: Homemade vinegars, Fresh, Citrus, Bright flavors


For Two: Ohana

Jump to dishes: RancherOceanFarmer


Goat Tacos

(2) Korean style braised goat, daikon, apple salsa, mu shu tortillas
[pair red Crossbarn Pinot $18 glass / $72 bottle
pair white Vinho Verde $10 glass / $40 bottle]


Hawaiian Meal

bone marrow, confit of local pork laulau, sweet potato, pumpkin, lomi ahi, poi, ho’io salad, chili pepper water- paleo
[pair Catena Malbec $12 glass / $48 bottle]


Grilled Local Pork “Tinono”

fresh tomatoes w/ Chinese parsley, house tomato vinegar, ginger juice
[pair BR Cohn merlot $14.00 glass / $56.00 bottle]


BIG ISLAND Grass Fed Beef

14 oz whole roasted N.Y. $32.00
18 oz grilled ribeye $39.00
Signature cut $85.00
Served with spring onion daikon relish,
chili pepper taro- paleo


house bone marrow yogurt, spring jade salsa verde
[pair Barolo Boroli $110.00 bottle]


Fish and Shellfish

Poke Sashimi

served raw with seasonal catch, toasted inamona, fresh ogo (seaweed), green onions – paleo
[pair sparkling Piper Champagne $18 glass / $65 bottle
pair red Barbera D’ Asti $10 glass / $40 bottle]


Peppercorn Clams

fresh tomato, garlic and onion, Portuguese sausage, lemon zest
[pair Crossbarn Pinot Noir $18 glass / $72 bottle]

$17.00 half portion
$32.00 whole portion

Whole Roasted Fish for 2

Big Island seasonal catch, charred sweet soy, truffle
[Domain Serene Pinot Noir $120 bottle]


Roasted Oysters and Bone Marrow

spring flower mignonette, caramelized bone marrow, house Portuguese bread – paleo upon request
[pair vinho verde $10.00 glass / $40.00 bottle]


Grilled Miso Fish

sweet soy ginger glaze, lomi tomato, local heir covert finished with house made wild rice furikake crunch
[pair DR Thanisch riesling $10.00 glass / $40.00 bottle]


Garlic Crusted Ahi Tuna

Kona coast caught tuna, house sprouted bean salad, wasabi purée cream, sweet soy
[pair Frank Family Chardonnay
$17.00 glass / $60.00 bottle]


Ohana Mains, per 2 + [Sommelier suggestions]

The Seafood Bowl

3 lbs Manilla clams, roasted oysters, Kona lobster, finished with Portuguese broth and topped with grilled bread- Paleo
[pair Domain Serene Pinot Noir $120.00 bottle]


Whole Rack of Lamb

house bone marrow yogurt, spring salsa verde
[pair Barolo Boroli $110.00 bottle]



All served with the Ohana main dish

Garlic Fried Rice

browned garlic, cilantro, fish sauce

Charred Sweet Potato

Kona sea salt, butter – paleo

Ho’io Salad

fish sauce vinaigrette, onion, tomato

Maluhia Butterleaf Lettuce

Brown butter lilikoi dressing, goat cheese, cucumber, radish, candied mac nuts


Garlic Fried Rice

brown garlic, cilantro, fish sauce


Charred Sweet Potato

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


House Baked Portuguese Garlic Bread

sliced garlic poached in butter,
fresh herbs and garlic chives


Bacon Fried Potato

green onions, chop bacon, sour cream


Parmesan Roasted Romanesco

citrus olive oil, goat cheese parmesan – paleo


FORC’s Local Cheese Board

Big Island Goat Dairy

selection of four (4) cheeses, served with candied mac nuts, local honey, pickled garlic



Fresh Waipi’o Poi

Waipi’o Valley, fresh harvested,
lomi lomi ahi, pickled onions


Ho’io (fern shoot) Salad

fish sauce vinaigrette, toasted sesame, ginger


Ali’i Mushroom Poke

Fresh roasted inamoa, ogo, green onion, shoyu (soy sauce), chili salt


Grilled Broccolini

Macnut hummus, finished with tomato, Maui olive oil, lemon zest-


roasted shitake & alii mushrooms

simmered in spring cream


Hawaiian Spinach

twice cooked luau leaf, ginger coconut milk – paleo



Maluhia Butterleaf Lettuce

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


Nakano Farms Tomato

Pauuilo vanilla bean and preserved lemon dressing, basil, house sea salt


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: Homemade vinegars, Fresh, Citrus, Bright flavors

forc waimea hawaii cocktails


House specials and bar favorites

Wine List

By the glass or bottles


Not available – now hiring staff


Not available – now hiring staff

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