forc restaurant special experiences

Where the spring warms, and a budding harvest is served.

Spring 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 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.


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


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

Smoked Pork “Tinono”

Blistered warm cherry tomato salad with fish sauce dressing.
Add Roasted bone marrow n’ bread with sweet soy garlic glaze $13.00
[pair Edna Valley Merlot, $12 glass / $48 bottle]


Spring Lamb – 2 ways

Miso roasted with confit of shoulder, asparagus, tomato salad tossed in mustard seed namasu. Featured lamb ny “First Gate Farm” Branco Family.
[Pair Crossbarn Pinot Noir $19 glass / $74 bottle]


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


Petite Filet Mignon 6 oz. (East Washington)


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


Add roasted bone marrow


Select the Steak Preparation. Steak served with paniolo mash and Hudge Farms brocolini tossed in chicken confit. Gluten free preparation available.


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

Kau Coffee

FORC signature coffee rub using Chef Allen’s family farm 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]

Spring’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 Hall Sauvignon Blanc $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

Peppercorn Clams

roasted garlic, stewed tomato cooked in red wine garlic sausage broth
[pair Crossbarn Pinot Noir $19 glass / $74 bottle]

$18.00 starter portion /
$36.00 dinner portion

Roasted Oysters with Bone Marrow

Goose Point Oysters roasted, served with lomi tomato salsa and bone marrow with herbchuri – paleo upon request
[pair Pine Ridge Chennai Blanc $10.00 glass / $42.00 bottle]


Local tuna-mochi crusted

Kamuela yuzu ponzu, grilled sweet potato, house Mai bacon wrapped asparagus
[pair Junmai Diganjo $10.00 glass / $42.00 bottle]


Whole Roasted Hawaiian Kanpachi for 2

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


Starch sides

Charred Sweet Potato

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


House Baked Portuguese Bread

Add bone marrow butter +$3-


Paniolo Mash

green onions, mozzarella, sour cream


Adult Gnocchi Mac N’ Cheese

Mai Bacon, green onion, Big Island Goat Cheese



Fresh Waipi’o Poi “FORC Style”

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


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


Paniolo Mash

Side dish with green onions, mozzarella, sour cream


Grilled shiitake and Alii mushrooms

Grilled and tossed in grilled green onion vinaigrette


Grilled Asparagus

Truffle poached egg, breadcrumbs, goat parmesan, spring tomato with jus



Maluhia Butterleaf Lettuce

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


Netti Farms Mango Salad

Roasted Mango dressing, avocado croutons, pomegranate, baby romaine, fresh goat cheese



Portuguese Egg Custard

Farm fresh eggs, candied macnuts and stewed yuzu strawberry


Local Chocolate Tart

Whip cocoa cream, kabocha pumpkin seeds, sunflower seeds


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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