SUNDAY BRUNCH

Sunday Brunch Menu

Available from 10:30am - 2:00pm

  •     

salads & starters

  • caesar salad     14Hirabara Farm Baby Romaine, Fried Tomato, Croutons
  • smoked waipio taro hummus     14Waimea Vegetable Crudité, Okinawa Sweet Potato Chip
  • local fruit     12
  • house made buttermilk biscuits     10Seasonal Jam, Butter

BRUNCH

  • 8oz kua’aina beef tenderloin & eggs     43Waimea Tomato, Hirabara Farm Arugula, Roasted Potatoes, Herb Butter
  • punalu'u sweetbread french toast     14Garden Mint, Rincon Farm Strawberry Syrup
  • kalua pork hash     18Caramelized Onion, Bell Pepper, Roasted Yukon Gold Potato, Hamakua Mushroom, Local Egg
  • big island ahi poke*     17Spicy Ahi, Jasmine Rice, Avocado, Pickled Ginger
  • Fresh Catch fish sandwich*     20Waimea Tomato, Hirabara Farm Lettuce, House Made Tartar
  • merriman’s burger     16Waimea Tomato, Hirabara Farm Lettuce, Caramelized Onion, Pickle, Dijonnaise
  • herb grilled eggplant sandwich     14Fresh Basil, Sriracha Aioli, Big Island Chèvre, Arugula, Waimea Tomato
  • kamuela chilaquiles     14Corn Tortilla Chips, Local Egg, Salsa Verde, Goat Cheese
  • catch of the day*     29Daily Preparation, Seasonal Waimea Vegetable

SIDES

  • waimea vegetable of the day     8
  • roasted potato     8

sweet endings

  • congo bar crunchy     10Vanilla Bean Ice Cream with Fudge Sauce
  • lilikoi moussé     12Whipped Cream, Fresh Berries, White Chocolate Crumble
  • coconut crème brulée     13Macadamia Nut Shortbread Cookies

MERRIMENT

  • Riondo Prosecco     12/46
  • Bloody Mary     14
  • Mimosa     14
  • LOCAL BEER     7Hilo Brewing Co., Volcano Red Ale, Ola Brew Ma'a Lager, Ola Brew IPA
  • NO KA OI SODAS     4Coke, Diet Coke, Root Beer, Lemon-Lime
  • ICED TEA     3
  • Handcrafted Non-Alcoholic Drinks     6House Made Ginger Ale, Fresh Juice Punch, Hanaoka Farm Fresh Limeade, Maika'i Tai - Non-Alcoholic Mai Tai

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.