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I'O Menu

( Our suggestion of wine or martini that would compliment the food item).

GROUP MENUS Available
Call: 667-4341

Grilled Calamari
Calamari steak marinated with Mediterranean herbs, lemongrass and olive oil, roasted tomato vinaigrette and curry tabouleh $14
A glass of crisp, refreshing Ch. Graville-Lacoste Sauvignon Blanc $9

I’O Crab Cake
Panko crusted crab and goat cheese cake with roasted red bell pepper and a miso aioli, green papaya slaw $14
A glass of buttery and balanced Saintsbury Chardonnay $11.5

Cowboy Ribs
Delicate slow braised baby back ribs with hoisin barbeque glaze, mango butter and fire roasted apples $11
A glass of Chappellet Cabernet Blend with blackberry and cedar nuance $14.5

Smoked Sashimi
Kiawe smoked & seared Island Catch, pickled asparagus and enoki mushrooms, whole grain mustard sauce $14
A glass of exotically fruity Vouvray Chenin Blanc $10

Mad Hatter
Sautéed scallops, mushrooms and chilies in a lobster coconut curry sauce in puff pastry $12
A glass of buttery and balanced Saintsbury Chardonnay $11.5

Thai Curry Asparagus Soup
Featured in “Bon Appetit Magazine”, a silky rich Thai-style cream of asparagus soup, generously topped with Maine lobster and tarragon $14
A glass of citrus and apple-like Selbach Riesling $8.5

O’o Beets
Roasted organic heirloom beets in pesto with feta cheese, pine nuts, and raisins $11
A glass of bubbly Segura Viudas $8

Appetizers | Salads | Main Courses

Salads

Waipoli Road Salad
Assorted organic O’o Farm greens, seasonal produce, herbs and heirloom tomatoes with Maui onions and feta cheese tossed in citrus mustard vinaigrette. $12
A glass of crisp, refreshing Ch. Graville-Lacoste Sauvignon Blanc $9

Ribbons Salad
Organic Spinach with green papaya & carrot ribbons tossed in pink peppercorn honey vinaigrette, garnished with crispy prosciutto $9
A glass of crisp, refreshing Ch. Graville-Lacoste Sauvignon Blanc $9

Totally Buff
I’o version of the Caprese salad, Italian buffalo mozzarella, organic arugula, Olowalu tomato, cold pressed olive oil , balsamic basil foam & black Hawaiian sea salt $13
A glass of elegant Grayson Cellars Pinot Noir $9.50

Appetizers | Salads | Main Courses

Main Courses

Chef de Cuisine: Richard J. Rensch Sous Chef : Brian Murphy

Road to Hana
Grilled catch with seasonal fruit, jasmine rice, passion fruit tarragon dressing and basil yogurt accent $32
A glass of exotically fruity Vouvray Chenin Blanc $10

Crabby Catch
Oven-roasted fresh fish topped with crab salad, over wilted arugula served with a roasted corn coconut sauce & a O’O farm basil pesto accent $36
A glass of crisp, refreshing Ch. Graville-Lacoste Sauvignon Blanc $9

Rainbow Catch
Pan-roasted fish topped with lemongrass pesto & vine ripened tomato, truffle oil & goat cheese fondu sauce $34
A glass of buttery and balanced Saintsbury Chardonnay $11.5

Tropical Piccata
Your choice of fresh catch or organic chicken breast in an asiago panko breading oven roasted and finished with capers, fresh tropical fruit,
preserved citrus, and a lilikoi, flat parsley, and dill white wine sauce $36
A glass of Nicholas Feuillatte Champagne $14

The I’o Trio
Seared fresh catch with lobster curry, petit filet mignon and a petite veal osso buco with a braising demi, mushroom risotto $39
A glass of flavorful and bold Merlot from Ch. Ste. Michelle $9.5

Crispy Ahi
An Ahi Lover’s Dish: rare sashimi tuna in nori & panko crust with green papaya salad, creamy soy ginger vinaigrette & radish sprout aioli $36
A glass of elegant Grayson Cellars Pinot Noir $9.50

Scallops ala Bondage
Diver scallops wrapped in sage and jalapeno bacon, roasted Japanese eggplant, Hawaiian style rice & ginger ponzu cream sauce $36
A glass of exotically fruity Vouvray Chenin Blanc $10

Tiger Shrimp Pasta
Black tiger shrimp, morel mushrooms, sun dried tomatoes and artichoke hearts
tossed with campanelle pasta in a morel mushroom curry sauce, finished with goat cheese. $36
A glass of Tempranillo from Vina Salceda $8.5

Pork & Prawns
Five-Spice pork medallions, prawns, roasted pepper polenta & lopchong black bean sauce $34
A glass of Tempranillo from Vina Salceda $8.5

Lamb ‘Pa’
Lamb chops grilled with Madras curry & Porcini mushroom spice, roasted O’o beets, pineapple demi-glace & lavender yogurt accent $36
A glass of flavorful and bold Merlot from Ch. Ste. Michelle $9.5

Maui Steak
Grilled filet mignon with tempura Maui onion, assorted house veggies & veal demi glace $38
A glass of Chappellet Cabernet Blend with blackberry and cedar nuance $14.5

Tofu Pumped
Sesame herb crusted tofu with roasted pepper polenta, organic root vegetables, Kabocha pumpkin sauce, O’O farm seasonal pesto accent $30
A glass of citrus and apple-like Selbach Riesling $8.5

Please ask your server about tours of our very own O’O farm
We now offer off-site catering and a private party room

Appetizers | Salads | Main Courses

GROUP MENUS Available

Call: 667-4341 for Reservations and info.

Pacific'O Restaurant

The Feast at Lele Join us for a Culinary and Cultural journey
through the Polynesian nations of Hawaii, Tonga, Samoa and Tahiti. Featuring award winning cusine by Chef James McDonald.