Salads

Your cells (and taste buds!) will sing after eating this massaged upcountry kale salad with a local lemon, garlic tahini dressing, local avocado, local sunflower sprouts and toasted nuts.

Hearty greens dressed in sesame rice vinegar vinaigrette, piled high with colorful cruciferous veggies, colorful daikon, Haiku mandarin, blanched sugar snaps, toasted almonds, and sesame. Finished with miso ginger-carrot emulsion.

Classic iceberg wedges with a roasted tomato and shallot balsamic reduction drizzle, bacon crumbles and bleu cheese dressing.

With or without anchovies served with freshly grated Romano cheese and homemade garlic croûtons.

Kale and upcountry baby greens, spiralized Maui “psychedelic” colored root veggies and sunflower sprouts finished with housemade lemon tahini hempseed ranch and sprinkled with nutritional yeast. Don’t knock it till you try it!

Kula greens, local dairy, “Surfing Goat” cheese, Kula strawberries, toasted pine nuts, and pomegranate molasses vinaigrette. Finished with balsamic glaze.

Mixed local greens piled high with seasonal accompaniments in your choice of dressing, edible flowers and toasted nuts, you choose the dressing.