Breakfast at Tikiâ€™s Grill & Bar
Tikiâ€™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 Tikiâ€™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 Womenâ€™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). Chefâ€™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 Tikiâ€™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