SUNDAY BRUNCH

• Caesar Salad*      16 Hirabara Farm Baby Romaine, Fried Tomato, Croutons
• Honoka'a Smoked Hummus      14 Chickpea and Taro Hummus, Waimea Vegetable Crudité, Okinawa Sweet Potato Chip
• Kakahiaka Breakfast Bowl      12 Greek Yogurt, House Made Granola, Seasonal Big Island Fruit
• House Made Apple Banana Bread      12 Lilikoi Butter

• 6oz kua’aina beef tenderloin & eggs*      43 Seasonal Waimea Vegetables, Roasted Potatoes, Herb Butter
• kalua pork hash*      22 Caramelized Onion, Bell Pepper, Roasted Yukon Gold Potato, Hamakua Mushroom, Local Egg
• classic eggs benedict*      20 Kalua Pork, Kona Farm Poached Eggs, Hollandaise
• sunny side farms egg omelete*      17 Pa'auilo Spinach, Carmelized Local Sweet Onion, Gruyere
• Fish sandwich*      20 Waimea Tomato, Hirabara Farm Lettuce, Fresh Catch, House Made Tartar
• merriman’s smashburger*      14 Big Island Beef, Waimea Tomato, Butter Lettuce, Grilled Onions, Aged Cheddar Cheese Sauce, Special Sauce, Pickles, Side of Roasted Potatoes
• Make it a double patty      + $5
• herb grilled eggplant sandwich      14 Fresh Basil, Sriracha Aioli, Big Island Chèvre, Arugula, Waimea Tomato
• Spicy Saimin with Poached Egg*      22 Kalua Pork, "Sun Noodle" Saimin, Baby Bok Choy, Mushroom, Dashi, Tare
• kamuela chilaquiles*      21 Corn Chips, Local Egg, House Chorizo, Pinto Beans, Enchilada Sauce, Goat Cheese
• Fresh catch of the day *      29 Daily Preparation, Seasonal Waimea Vegetable

• waialua chocolate torte      12 Salted Caramel Sauce
• lilikoi moussé      12 Whipped Cream, Fresh Berries, White Chocolate Crumble
• pineapple macadamia nut bread pudding      14 Butter Rum Sauce, Vanilla Ice Cream

• zero proof      House Made Ginger Ale, Fresh Juice Punch, House Made Farm Fresh Limeade, Supah Mock-cumbah, Maika’i Tai – non-alcoholic mai tai

• deschutes brewery      8 black butte porter
• Kona Brewing Co.      8 big wave golden ale
• big island brewhaus      9 overboard ipa
• big island brewhaus      9 graham's pilsner
• paradise ciders      8 lei'd back lilikoi cider

• merriman’s mai tai      16 Kula Light and Dark Rums, Lime, Macadamia Nut Orgeat, Curaçao, Honey-Lilikoi Foam
• No Ka Oi      16 Ocean Vodka, Thai Basil, Honey-Lilikoi Puree
• ginger martini      15 Fresh Ginger Infused Simple Syrup Shaken with Vodka and Served “Up”
• Lilikoi Margarita      15 Passion Fruit, Mi Campo Blanco Tequila, Lime, Li Hing Mui Rim, “On the Rocks”
• *Supah Cucumbah      14 Western Son Cucumber Vodka, Muddled Honda Farm Cucumber and Mint from our garden, Fresh Lime, Soda Water - Summer Seasonal Special!
• Merriman’s barrel aged “252” negroni      18 209 Gin, Punt e Mes Vermouth/Amaro, Campari, Hint of Licor 43, Aged in an Oak Barrel. No Garnish Because we like its Purity. Served Neat, but feel free to Specify “On the Big Rock”
• Nilsson Daiquiri      19 Lime, Coconut and a Blend of Kuleana Rums: Hōkūlei (Aged) and Huihui (White), on the Rocks

• champagne veuve a. devaux      30 "Grande Réserve", Brut France NV
• riondo      12 Prosecco, D.O.C., Italy NV
• de chanceny      15 Crémant De Loire, Brut Rosé France NV

• Bravium Wines      18 Chardonnay Russian River Valley, CA ‘21
• Henri Bourgeois      13 “Petit Bourgeois" Sauvignon Blanc Loire Valley, France `22
• L'ecole No 41      13 "Old Vines" Chenin Blanc Yakima, Washington '22
• Pieropan      13 Soave Classico, D.O.C.G. Veneto, Italy '23
• Dr. Loosen      12 "Red Slate" Dry Riesling, Germany '21

• m. chapoutier, "belleruche" rosé      11 Cotes du Rhone, France ‘22

• roco winery      20 "Gravel Road" Pinot Noir, Willamette Valley, OR '21
• achaval ferrer      13 Malbec Mendoza, Argentina '21
• Browne Family Vineyards      16 Cabernet Sauvignon Paso Robles, CA '21
• Hall Wines      29 Cabernet Sauvignon Napa Valley, CA `19
• Frog’s Leap Winery      18 Zinfandel Napa Valley, CA `21
• Poliziano      13 Rosso di Montepulciano, D. O. C. Tuscany, Italy `22

Gluten-Free (GF) and Vegan (V) menu options ~ Certified Organic products used whenever possible ~ *Consuming raw or under cooked foods may increase your risk of food borne illness. A 4% surcharge on food goes entirely to our hardworking culinarians.