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!
MENU
Jump to dishes: Rancher – Ocean – Farmer – Dessert
Keiki (12 yrs. & under)
Fish and Rice
served with white rice and vegetable
$16.00
Steak and Rice
served with white rice and vegetable
$16.00
Mac N Cheese
home made gnocchi
$16.00
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]
$36.00
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]
$52.00
New York Strip Loin 14 oz. (grass-fed, Big Island)
$39.00
Petite Filet Mignon 6 oz. (East Washington)
$48.00
Ribeye 18 oz. (grass-fed, Big Island)
$48.00
Add roasted bone marrow
$9
Select the Steak Preparation. Steak served with paniolo mash and Hudge Farms brocolini tossed in chicken confit. Gluten free preparation available.
Mushroom
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]
Herbed
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
$36.00
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]
$36.00
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]
$34
Local tuna-mochi crusted
Kamuela yuzu ponzu, grilled sweet potato, house Mai bacon wrapped asparagus
[pair Junmai Diganjo $10.00 glass / $42.00 bottle]
$41.00
Whole Roasted Hawaiian Kanpachi for 2
Big Island catch, charred sweet soy glaze, truffle finish
[pair Domain Serene Pinot Noir $125 bottle]
$110.00
Starch sides
Charred Sweet Potato
Finished with garlic butter and Kona sea salt, roasted on coals – paleo
$9.00
House Baked Portuguese Bread
Add bone marrow butter +$3-
$8.00
Paniolo Mash
green onions, mozzarella, sour cream
$9.00
Adult Gnocchi Mac N’ Cheese
Mai Bacon, green onion, Big Island Goat Cheese
$18.00
Vegetable
Fresh Waipi’o Poi “FORC Style”
Side of Waipi’o Valley, fresh harvested,
house made Mai bacon & lomi tomato
$8.00
Ali’i Mushroom Poke
Local Shirakawa and Alii mushrooms, fresh roasted inamona, ogo, green onion, shoyu (soy sauce), house made Hawaiian chili salt
$14.00
Charred Sweet Potato
Finished with garlic butter and sea salt
$9.00
Paniolo Mash
Side dish with green onions, mozzarella, sour cream
$10.00
Grilled shiitake and Alii mushrooms
Grilled and tossed in grilled green onion vinaigrette
$13.00
Grilled Asparagus
Truffle poached egg, breadcrumbs, goat parmesan, spring tomato with jus
$18.00
Salads
Maluhia Butterleaf Lettuce
Roasted pineapple brown butter dressing, candied macnuts, goat cheese, cucumber, radish
$16.00
Netti Farms Mango Salad
Roasted Mango dressing, avocado croutons, pomegranate, baby romaine, fresh goat cheese
$20.00
Dessert
Portuguese Egg Custard
Farm fresh eggs, candied macnuts and stewed yuzu strawberry
$15.00
Local Chocolate Tart
Whip cocoa cream, kabocha pumpkin seeds, sunflower seeds
$15.00
Seasonal Ice Cream or Sorbet
$9.00
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.
Current Menu
