Where the hills are calm, the work relaxes, and the 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 festive season we have curated a shared dining experience with a capsule of Ohana mains and sides for two people, designed to celebrate with friends or mark a special day. Compliment a course or meal with our Sommelier’s noted wine recommendation. Indulge more, view our diverse selection of wine and cocktail tastemakers for a glass or bottle. MAHALO FOR JOINING US.
MENU
Featured: Ohana
Jump to dishes: Rancher – Ocean – Farmer
Meats
Big Island Grass Fed Tomahawk
32 oz. Caramelized peppercorn crust, grilled and finished with bone marrow butter – paleo
[pair Chateau Montelena Cabernet Sauvignon $110 bottle]
$85.00
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]
$12.00
Big Island Grass Fed Beef Steaks
Grilled on kiawe (mesquite), caramelized peppercorn crust, finished with bone marrow butter – paleo
14 oz. NY $26.00
18 oz. Ribeye $39.00
Smoked Meat and Onions
Local pork slow smoked, caramelized onions, house made rosemary vinegar
[pair Cotes du Rhone $12 glass / $48 bottle]
$30.00
Hawaiian Meal
confit of wild pork laulau, sweet potato, pumpkin, lomi ahi, poi, ho’io salad, chili pepper water- paleo
[pair Catena Malbec $12 glass / $48 bottle]
$31.00
1/2 Rack Grass Fed Lamb
marinated with puree of garlic, rosemary, grilled and finished with sesame gremolata
[pair Barolo Boroli $110 bottle]
$45.00
Fish and Shellfish
Poke Traditional Style
served raw with seasonal catch, freshly toasted inamona, ogo (seaweed), limu kohu, spicy Kona sea salt. – paleo
[pair sparkling Piper Champagne $18 glass / $65 bottle
pair red Barbera D’ Asti $10 glass / $40 bottle]
$12.00
Portuguese Clams
roasted tomato, charred garlic and onion, reduced Portuguese sausage with red wine
[pair Crossbarn Pinot Noir $18 glass / $72 bottle]
$15.00 half portion
$30.00 whole portion
Garlic Crusted Ahi Tuna Steak
Kona coast tuna, roasted medium rare, topped with yuzu soy – paleo
[pair Sake Junmai Dijango $10 glass / $32 bottle]
$30.00
Pastele (Puerto Rican Tamale)
Kona cold lobster, pumpkin, taro, squash, annato garlic – paleo
[pair Cakebread Chardonnay $18 glass / $70 bottle]
$15.00
Baked Fish
local style, crusted with sizzling sweet onion, garlic, ginger, finished with rice crunch
[pair Malvasia 12 Mezzo $10 glass / $40 bottle]
$30.00
Ohana Mains, per 2 + [Sommelier suggests]
Whole Roasted Fish
sweet soy with truffle
[pair Domain Serene Pinot $120.00 bottle]
$130.00
Big Island Pork Rack
slow smoked pua’a, onions, house rosemary vinegar
[pair Cotes du Rhone $12.00 glass / $48.00 bottle]
$110.00
The “Beef Tomato”
local beef shank, marinated in red wine and charred garlic, braised overnight
[pair Beaucastel Chateauneuf du Pape $180.00 bottle]
$110.00
Rack of Lamb
garlic marinade, grilled sesame gremolata
[pair Barolo Boroli $110.00 bottle]
$110.00
OHANA SIDES
choose one with Ohana main
Local Style
garlic fried rice, pickled vegetables, ho’io, broccolini, roasted vinegar onions, poi
American Style
roasted sweet potato, cauliflower with Big Island goat parmesan, Caesar, fresh loaf
Soup
Winter Soup
Chef’s use of all his seasonal farm ingredients
$8.00
Soup Meal
cup of Winter soup with fresh baked Portuguese bread, mini chopped salad and ice cream dessert
$26.00
Fresh Bread and Starch
Portuguese loaf
fresh house baked sweet bread
$8.00 | add bone marrow butter, $2.00
Garlic Fried Rice
brown garlic, cilantro, fish sauce
$9.00
Charcoal Potato
served baked potato style
$9.00
Charred Sweet Potato
rolled in butter and sea salt, roasted directly on coals – paleo, gf
$8.00
FORC’s Local Cheese Board
Big Island Goat Dairy
selection of four (4) cheeses, served with preserved seasonal fruits, toast, house pickled vegetable
$24.00
Salads
Roasted Beet Salad
li hing mui, mac nuts, micro greens, cucumber, goat cheese
$14.00
Chopped Caesar
romaine, shaved radish, goat’s milk parmesan, carrots, creamy anchovy dressing
$13.00
Heart of Palm Salad
radish, taro, onion-poi dressing
$14.00
Vegetables
Fresh Poi
Waipi’o Valley, fresh harvested,
lomi lomi ahi
$6.00
Ho’io (fern shoot) Salad
fish sauce vinagrette and grated ginger
$8.00
Roasted Cauliflower
Maui olive oil, grated goat’s milk parmesan
paleo
$10.00 – $18.00
Carrot Cucumber Namasu
Kekela farms, Japanese marinade
paleo
$8.00
Ali’i Mushroom Poke
fresh roasted inamona, ogo (seaweed), green onion, shoyu (soy sauce), chili salt. paleo
$12.00
Pickled Shishito Peppers
Big Island feta, Japanese style pickled garlic – paleo, gf
$7.00
Pickled Vegetables
seasonal harvest mix of daikon, cucumber, squash and dried vegetables inspired by Portuguese, Japanese, and Korean dishes; house pickling
$8.00
Grilled Broccolini
finished with summer tomato, Maui olive oil, lemon, and garlic
paleo
$9.00
Farmer Platter
mixed plate of all our seasonal vegetables pickled and raw
$24.00
disclaimer: consumption of raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase risk of food borne illness.
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.
Current Menu
