Tiki’s Bar & Grill November News
Breakfast at Tiki’s Grill & Bar
Tiki’s is now open for breakfast daily from 7am – 10:30am and Chef Ronnie has put together an amazing menu of local and traditional favorites. Some items include: Loco Moco made with Grass Fed Big Island Beef; Smoked Hawaiian Marlin Crepe; Red Velvet Waffles; and Surfer Girl Omelette with shrimp, crab, smoked salmon and lobster sauce. The menu also includes three different types of Eggs Benedict and four different kinds of specialty bacon items: Cheesy Bacon Grits, Chocolate Dipped Bacon, Thick Cut Smoked Bacon and a Bacon Wrapped Pineapple!
St. Francis Winery Winemaker Dinner
Tiki’s Executive Chef Ronnie Nasuti has teamed up with award-winning St. Francis Winery Winemaker Katie Madigan to bring guests an amazing five-course wine pairing dinner. The dinner is taking place on Monday, November 16th from 6pm – 8:30pm. Tickets are $75 per person and can be booked through Eventbrite or Tiki’s website. Tickets also include complimentary valet parking.
For more than four decades, the wines of St. Francis Winery & Vineyards have reflected the finest mountain and valley vineyards in Sonoma County, California. This year, winemaker Katie Madigan was named Best Woman Winemaker at the 2015 International Women’s Wine Competition, where her 2013 Sonoma Old Vine Zinfandel won Best in Show. Chef Ronnie has expertly paired each St. Francis wine with a course from his kitchen (menu is pasted below for you). Chef’s delicious signature items and dinner specials made with carefully sourced local purveyors fuse Hawaiian/ Pacific island flavors with American cuisine. Seating for this event is extremely limited and will sell out quickly.
Turkey At Tiki’s Grill & Bar
Iconic views and Chef Ronnie Nasuti’s special three-course menu (with all the fixings) will make this a memorable Thanksgiving Day for all!
- When: Thursday, November 26, 4pm – 10:30pm
- Where: Tiki’s Grill & Bar, 2570 Kalakaua Avenue, Honolulu, HI
- Cost: $36 per person (exclusive of tax and gratuity)
- Reservations: 808-923-8454 or www.tikisgrill.com
First Course: Parsnip & Apple Bisque with cinnamon creme fraiche and macadamia nuts or Waimanolo Green Salad with dried cranberries, roasted grapes, pistachios and sherry dijon vinaigrette
Second Course: Slow roasted Tom turkey with all of the fixings: Portuguese sausage, pineapple dressing, Yukon gold potato puree, rosemary Chardonnay pan gravy, fresh cranberry and star anise relish, island long bean amandine
Third Course: Pumpkin butter cake with egg nog anglaise
