The Temple Bar

Temple Marinated Mozzarella, locally grown cherry tomato and sweet basil with balsamic reduction

Baby romaine, parmesan, anchovies, tomatoes, garlic croutons tossed in house made caesar dressing

Bacon, lettuce, tomato, scratch sourdough, pumpkin seeds, smoked gouda, with house made jalapeño aioli

A tribute to local pumpkin: mixed greens, roasted pumpkin and pumpkin seeds all tossed in house made jalapeño ranch with radish and cornbread croutons

Torched tako (octopus), arugula, crispy kalo, kalamata olives and parmesan tossed in lemon juice and garlic-rosemary olive oil

Toasted flatbread topped with garlic rosemary olive oil, smoked gouda, parmesan, mozzarella, tomato and sweet basil

Smoked hamakua mushrooms caramelized onions, black garlic macnut ricotta topped with fresh arugula

Homemade red sauce, parmesan, mozzarella, spicy Italian sausage, roasted red peppers, hot honey, and torn basil

Smokey bacon, pipikaula, caramelized onion, chipotle cream sauce, smoked gouda, Hawaiian chili marinated mozzarella and shiso chiffonade

Toasted flatbread topped with house made pesto, prosciutto, salami, fresh mozzarella kalamata olives and tomato

Taco seasoned tri tip, chipotle cream sauce, smoked Gouda, grape tomatoes, diced onion, and cilantro

with cucumber, onion, cilantro, pineapple, lilikoi, chili oil, micro radish and aji amarillo

Head on kauai prawns pan fried and dressed with prawn shoyu gravy, watercress, and crispy garlic chips

Manila clams steamed in white wine, chorizo, garlic, tomato butter sauce served with scratch sourdough

Fresh local caught ahi tenderized and dressed with house made citrus ginger ponzu serrano chilies, and radish

Four fresh shucked oysters with truffle ponzu sauce and micro shiso

Dill, Shoyu, Bread & Butter, Kimchi, Takuan (Daikon), Jalapeno

Marinated spanish olives, marinated anchovies, piquillo peppers, marcona almonds local macchego cheese, jamon iberico and served with pan con tomate

Chef's selection of specialty imported meats and cheeses, house made condiments and local made sourdough bread

Roasted eggplant (Makana Raw Farm) and black tahini spread with macadamia nut cheese, farm tomatoes, radish, cucumber, and toasted flatbread

Extra slow cooked pork belly with tomato onion and ogo

Premium ribeye pounded thin dressed with shaved parmesan, pickled shallots arugula, fresh cracked pepper & lemon vinaigrette

Hand cut 8oz premium ribeye with charred scallion, chimichurri and smoked maldon salt

Served on white corn tortilla garnished with cilantro, slaw and spicy tobiko aioli

Choice one protein- kiawe smoked; tri-tip, carnitas, smoked chicken or mushroom mole served on white corn tortilla garnished with cilantro, onions and 2 house made salsas

Locally made sourdough bread with butter and smoked maldon salt

Locally grown collard greens with miso smoked ham hock & corn bread croutons

Locally grown oyster mushrooms with scratch made Marsala Cream Sauce

Locally grown kalo and cassava pan fried until crispy and served with chimichurri

Garlic, ginger, scallion fried rice, fried egg, shoyu and garnished with house made mustard green kimchi, takuan pickles

Locally grown roasted pumpkin with fresh hamakua goat cheese and rebels roost cinnamon infused raw honey

Ask server for selections

Ask server for selections

Our Kitchen Crew works hard bringing you the freshest local ingredients made with LOVE every day. Plus they get thirsty

Mozzarella, locally grown cherry tomato and fresh basil with balsamic reduction

Romaine, parmesan, anchovies, tomatoes, seasoned croutons tossed in house made caesar dressing

Bacon, mixed greens, tomato, scratch sourdough, pumpkin seeds, smoked gouda, with house made jalapeño aioli

A tribute to local pumpkin: mixed greens, roasted pumpkin and pumpkin seeds all tossed in house made jalapeño ranch with radish and cornbread croutons

Torched tako (octopus), arugula, crispy kalo, kalamata olives and parmesan tossed in lemon juice and garlic-rosemary olive oil

Romaine lettuce, tomatoes, seasoned croutons, parmesan, house made caesar dressing wrapped in whole wheat wrap

Tomato, cucumber, red onion, feta cheese kalamata olives, red leaf lettuce, temple baba ganoush with balsamic vinaigrette wrapped in whole wheat wrap

Dill, Shoyu, Bread Butter, Kimchi, Takuan (Daikon), Jalapeño

Chef's selection of specialty imported meats and cheeses, olive mix and local made sourdough bread.

with cucumber, onion, cilantro, pineapple, lilikoi, chili oil, micro radish and aji amarillo

Head on kauai prawns pan fried and dressed with prawn shoyu gravy, watercress, and crispy garlic chips

Seasonal clams steamed in white wine, chorizo, garlic, tomato, and butter sauce served with scratch sourdough

Fresh local caught ahi tenderized and dressed with house made citrus ginger ponzu, serrano chilies, and radish

fresh seasonal shucked oysters with truffle ponzu sauce and micro shiso

topped with garlic rosemary olive oil, smoked gouda, parmesan, Hawaiian chili marinated mozzarella, tomato, fresh basil

topped with smokey bacon, pipikaula, caramelized onion, chipotle cream sauce, smoked gouda, Hawaiian chili marinated mozzarella and shiso chiffonade

topped with house made red sauce, prosciutto, salami, Hawaiian chili marinated mozzarella, kalamata olives, tomato

topped with taco seasoned tri-tip, chipotle cream sauce, smoked Gouda, grape tomatoes, diced onion, and cilantro

topped with house made red sauce, parmesan, Hawaiian chili marinated mozzarella, calabrese sausage, roasted red peppers, hot honey, and fresh basil

topped with smoked Ali’i mushrooms caramelized onions, black garlic spread, macnut ricotta topped with fresh arugula

Roasted eggplant (Makana Raw Farm) and black tahini spread with macadamia nut cheese, farm tomatoes, radish, cucumber, and toasted flatbread

Extra slow cooked pork belly with tomato, onion, tomatillo, and ogo

Premium ribeye pounded thin dressed with shaved parmesan, pickled shallots arugula, fresh cracked pepper lemon vinaigrette

Hand cut 8oz premium ribeye with charred scallion, chimichurri and smoked maldon salt

Served on white corn tortilla garnished with cilantro, citrus slaw, and spicy tobiko aioli

Choice one protein - kiawe smoked tri-tip, carnitas, smoked chicken or mushroom mole served on white corn tortilla garnished with cilantro, onions and 2 house made salsas

Locally made sourdough bread with butter and smoked maldon salt

Locally grown collard greens with miso, smoked ham hock corn bread

Garlic, ginger, scallion fried rice, fried egg, shoyu and garnished with house made kimchi, takuan pickles

Locally grown roasted pumpkin with fresh local goat cheese and rebels roost cinnamon infused raw honey

Kaiwiki Food Forest Broccolini tossed in lemon vinaigrette and garlic, topped with fresh grated parmesan and roasted pine nuts

Locally grown oyster mushrooms with scratch made Marsala cream sauce, and crispy garlic chips

Locally grown kalo and cassava pan fried until crispy and served with chimichurri

1 scoop (ask server for selections)

4 scoops (ask server for selections)

Our Kitchen Crew works hard bringing you the freshest local ingredients made with LOVE every day. Plus they get thirsty

Temple Marinated Mozzarella, locally grown cherry tomato and sweet basil with balsamic reduction

Baby romaine, parmesan, anchovies, tomatoes, garlic croutons tossed in house made caesar dressing

Bacon, lettuce, tomato, scratch sourdough, pumpkin seeds, smoked gouda, with house made jalapeño aioli

A tribute to local pumpkin: mixed greens, roasted pumpkin and pumpkin seeds all tossed in house made jalapeño ranch with radish and cornbread croutons

Torched tako (octopus), arugula, crispy kalo, kalamata olives and parmesan tossed in lemon juice and garlic-rosemary olive oil

Toasted flatbread topped with garlic rosemary olive oil, smoked gouda, parmesan, mozzarella, tomato and sweet basil

Smoked hamakua mushrooms caramelized onions, black garlic macnut ricotta topped with fresh arugula

Homemade red sauce, parmesan, mozzarella, spicy Italian sausage, roasted red peppers, hot honey, and torn basil

Smokey bacon, pipikaula, caramelized onion, chipotle cream sauce, smoked gouda, Hawaiian chili marinated mozzarella and shiso chiffonade

Toasted flatbread topped with house made pesto, prosciutto, salami, fresh mozzarella kalamata olives and tomato

Taco seasoned tri tip, chipotle cream sauce, smoked Gouda, grape tomatoes, diced onion, and cilantro

with cucumber, onion, cilantro, pineapple, lilikoi, chili oil, micro radish and aji amarillo

Head on kauai prawns pan fried and dressed with prawn shoyu gravy, watercress, and crispy garlic chips

Manila clams steamed in white wine, chorizo, garlic, tomato butter sauce served with scratch sourdough

Fresh local caught ahi tenderized and dressed with house made citrus ginger ponzu serrano chilies, and radish

Four fresh shucked oysters with truffle ponzu sauce and micro shiso

Dill, Shoyu, Bread & Butter, Kimchi, Takuan (Daikon), Jalapeno

Marinated spanish olives, marinated anchovies, piquillo peppers, marcona almonds local macchego cheese, jamon iberico and served with pan con tomate

Chef's selection of specialty imported meats and cheeses, house made condiments and local made sourdough bread

Roasted eggplant (Makana Raw Farm) and black tahini spread with macadamia nut cheese, farm tomatoes, radish, cucumber, and toasted flatbread

Extra slow cooked pork belly with tomato onion and ogo

Premium ribeye pounded thin dressed with shaved parmesan, pickled shallots arugula, fresh cracked pepper & lemon vinaigrette

Hand cut 8oz premium ribeye with charred scallion, chimichurri and smoked maldon salt

Served on white corn tortilla garnished with cilantro, slaw and spicy tobiko aioli

Choice one protein- kiawe smoked; tri-tip, carnitas, smoked chicken or mushroom mole served on white corn tortilla garnished with cilantro, onions and 2 house made salsas

Locally made sourdough bread with butter and smoked maldon salt

Locally grown collard greens with miso smoked ham hock & corn bread croutons

Locally grown oyster mushrooms with scratch made Marsala Cream Sauce

Locally grown kalo and cassava pan fried until crispy and served with chimichurri

Garlic, ginger, scallion fried rice, fried egg, shoyu and garnished with house made mustard green kimchi, takuan pickles

Locally grown roasted pumpkin with fresh hamakua goat cheese and rebels roost cinnamon infused raw honey

Ask server for selections

Ask server for selections

Our Kitchen Crew works hard bringing you the freshest local ingredients made with LOVE every day. Plus they get thirsty

Mozzarella, locally grown cherry tomato and fresh basil with balsamic reduction

Romaine, parmesan, anchovies, tomatoes, seasoned croutons tossed in house made caesar dressing

Bacon, mixed greens, tomato, scratch sourdough, pumpkin seeds, smoked gouda, with house made jalapeño aioli

A tribute to local pumpkin: mixed greens, roasted pumpkin and pumpkin seeds all tossed in house made jalapeño ranch with radish and cornbread croutons

Torched tako (octopus), arugula, crispy kalo, kalamata olives and parmesan tossed in lemon juice and garlic-rosemary olive oil

Romaine lettuce, tomatoes, seasoned croutons, parmesan, house made caesar dressing wrapped in whole wheat wrap

Tomato, cucumber, red onion, feta cheese kalamata olives, red leaf lettuce, temple baba ganoush with balsamic vinaigrette wrapped in whole wheat wrap

Dill, Shoyu, Bread & Butter, Kimchi, Takuan (Daikon), Jalapeño

Chef's selection of specialty imported meats and cheeses, olive mix and local made sourdough bread.

with cucumber, onion, cilantro, pineapple, lilikoi, chili oil, micro radish and aji amarillo

Head on kauai prawns pan fried and dressed with prawn shoyu gravy, watercress, and crispy garlic chips

Seasonal clams steamed in white wine, chorizo, garlic, tomato, and butter sauce served with scratch sourdough

Fresh local caught ahi tenderized and dressed with house made citrus ginger ponzu, serrano chilies, and radish

fresh seasonal shucked oysters with truffle ponzu sauce and micro shiso

topped with garlic rosemary olive oil, smoked gouda, parmesan, Hawaiian chili marinated mozzarella, tomato, fresh basil

topped with smokey bacon, pipikaula, caramelized onion, chipotle cream sauce, smoked gouda, Hawaiian chili marinated mozzarella and shiso chiffonade

topped with house made red sauce, prosciutto, salami, Hawaiian chili marinated mozzarella, kalamata olives, tomato

topped with taco seasoned tri-tip, chipotle cream sauce, smoked Gouda, grape tomatoes, diced onion, and cilantro

topped with house made red sauce, parmesan, Hawaiian chili marinated mozzarella, calabrese sausage, roasted red peppers, hot honey, and fresh basil

topped with smoked Ali’i mushrooms caramelized onions, black garlic spread, macnut ricotta topped with fresh arugula

Roasted eggplant (Makana Raw Farm) and black tahini spread with macadamia nut cheese, farm tomatoes, radish, cucumber, and toasted flatbread

Extra slow cooked pork belly with tomato, onion, tomatillo, and ogo

Premium ribeye pounded thin dressed with shaved parmesan, pickled shallots arugula, fresh cracked pepper & lemon vinaigrette

Hand cut 8oz premium ribeye with charred scallion, chimichurri and smoked maldon salt

Served on white corn tortilla garnished with cilantro, citrus slaw, and spicy tobiko aioli

Choice one protein - kiawe smoked tri-tip, carnitas, smoked chicken or mushroom mole served on white corn tortilla garnished with cilantro, onions and 2 house made salsas

Locally made sourdough bread with butter and smoked maldon salt

Locally grown collard greens with miso, smoked ham hock & corn bread

Garlic, ginger, scallion fried rice, fried egg, shoyu and garnished with house made kimchi, takuan pickles

Locally grown roasted pumpkin with fresh local goat cheese and rebels roost cinnamon infused raw honey

Kaiwiki Food Forest Broccolini tossed in lemon vinaigrette and garlic, topped with fresh grated parmesan and roasted pine nuts

Locally grown oyster mushrooms with scratch made Marsala cream sauce, and crispy garlic chips

Locally grown kalo and cassava pan fried until crispy and served with chimichurri

1 scoop (ask server for selections)

4 scoops (ask server for selections)

Our Kitchen Crew works hard bringing you the freshest local ingredients made with LOVE every day. Plus they get thirsty