forc restaurant special experiences

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.

winter at hawaii restaurant FORC
Featured: Slow Cooking, Reductions, & Caramelization


Featured: Ohana

Jump to dishes: RancherOceanFarmer


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]


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]


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]


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]


1/2 Rack Grass Fed Lamb

marinated with puree of garlic, rosemary, grilled and finished with sesame gremolata
[pair Barolo Boroli $110 bottle]


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]


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]


Pastele (Puerto Rican Tamale)

Kona cold lobster, pumpkin, taro, squash, annato garlic – paleo
[pair Cakebread Chardonnay $18 glass / $70 bottle]


Baked Fish

local style, crusted with sizzling sweet onion, garlic, ginger, finished with rice crunch
[pair Malvasia 12 Mezzo $10 glass / $40 bottle]


Ohana Mains, per 2 + [Sommelier suggests]

Whole Roasted Fish

sweet soy with truffle
[pair Domain Serene Pinot $120.00 bottle]


Big Island Pork Rack

slow smoked pua’a, onions, house rosemary vinegar
[pair Cotes du Rhone $12.00 glass / $48.00 bottle]


The “Beef Tomato”

local beef shank, marinated in red wine and charred garlic, braised overnight
[pair Beaucastel Chateauneuf du Pape $180.00 bottle]


Rack of Lamb

garlic marinade, grilled sesame gremolata
[pair Barolo Boroli $110.00 bottle]



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


Winter Soup

Chef’s use of all his seasonal farm ingredients


Soup Meal

cup of Winter soup with fresh baked Portuguese bread, mini chopped salad and ice cream dessert


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


Charcoal Potato

served baked potato style


Charred Sweet Potato

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


FORC’s Local Cheese Board

Big Island Goat Dairy

selection of four (4) cheeses, served with preserved seasonal fruits, toast, house pickled vegetable



Roasted Beet Salad

li hing mui, mac nuts, micro greens, cucumber, goat cheese


Chopped Caesar

romaine, shaved radish, goat’s milk parmesan, carrots, creamy anchovy dressing


Heart of Palm Salad

radish, taro, onion-poi dressing



Fresh Poi

Waipi’o Valley, fresh harvested,
lomi lomi ahi


Ho’io (fern shoot) Salad

fish sauce vinagrette and grated ginger


Roasted Cauliflower

Maui olive oil, grated goat’s milk parmesan

$10.00 – $18.00

Carrot Cucumber Namasu

Kekela farms, Japanese marinade


Ali’i Mushroom Poke

fresh roasted inamona, ogo (seaweed), green onion, shoyu (soy sauce), chili salt. paleo


Pickled Shishito Peppers

Big Island feta, Japanese style pickled garlic – paleo, gf


Pickled Vegetables

seasonal harvest mix of daikon, cucumber, squash and dried vegetables inspired by Portuguese, Japanese, and Korean dishes; house pickling


Grilled Broccolini

finished with summer tomato, Maui olive oil, lemon, and garlic


Farmer Platter

mixed plate of all our seasonal vegetables pickled and raw


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.

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Current Menu

winter at hawaii restaurant FORC
Featured Ohana style main dishes

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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