Disclaimer: We’re pretty proud of being Hawai’i’s 1st home made, hand cut Bacon Hale. If you can’t tell, let us know. Menu subject to change- because “standards”. We use local sources over “big box” for your #MaiGrilleExperience
Breakfast
Served Daily Monday-Saturday 8:00 am Till 10:30 am.
KING’S BREAKFAST BLT
¼ lb of Chef Allen’s signature “Mai“ bacon, 2 fried eggs, Nakano tomato, local butter leaf, sweet roll, & spicy aioli finish. 13
ISLAND STYLE BREAKFAST
3 eggs, white rice, toast, 1/2 papaya. Plus choice of tomato & basil or meat: “Mai” bacon, link or Portuguese sausage. 16
FARM FRESH OMELETTE
3 eggs, local tomato, onion, mushroom, red bell pepper, cheddar. Served with 1/2 Papaya, white rice & toast. Plus choice of: “Mai” bacon, link sausage, Portuguese sausage, or tomato & basil. 16
BIG ASS FARMER’S BURRITO
Scrambled eggs, mushrooms, onions, bell pepper, chedder, salsa fresca, & avocado. Choice of “Mai” bacon, link or Portuguese sausage. 14
LOCO MOCO
6 oz. Signature 20/80 patty, 2 scoops white rice, 3 eggs, local style brown gravy, lomi tomato. 18
18 HOLES OF HEALTH
Toasted coconut, granola, Greek yogurt, fresh pineapple & strawberry, drizzle of Puako honey. 14
BANANA BROWN BUTTER PANCAKES
Buttery Stack, Puako honey, macadamia nuts. Choice of “Mai” bacon, Portuguese sausage or link sausage. 13
LOCAL SWEET BREAD FRENCH TOAST
Punalu’u Bakery slices, 3 scrambled eggs, orange zest, sweet cream. 21
MAI BACON FOR NOW
Side of ½ pound or full pound. Ask about Mai Bacon for later.
Slay the links or bounce back with the Endless Bacon Bloody Mary. Your Welcome.
Sunday Brunch
1 Day, 2 Menus- 8:00 AM-5:00 PM
“Bfasty” – Adj. 1. When you brunch more on fresh lilikoi bellinis & benedicts or homemade biscuits & hash. Often associated with a traditional clubhouse Bruncher, yeah, we see you. (Served 8:00 am-2:30 pm)
FORK & KNIFE BLT
Toasted French roll, “Mai “ bacon, 2 fried eggs, Nakano tomato, hollandaise & 1/2 papaya. 14
FARMER’S FRITTATA
Farm fresh eggs served with local vegetables, Nakano tomato, Big Island goat cheese, potato, layers of “Mai“ Bacon, sourdough. 16
HOUSE MADE CORNED BEEF HASH
Hash of slow cooked local beef brisket, sautéed onions & potatoes. 2 fried eggs, toast. 18
ROAST PORK BISCUITS N’ GRAVY
Warm biscuits, “country style” pepper gravy marinating in roast pork, 3 scrambled eggs. 15
MAUKA EGGS BENEDICT
“Mai“ bacon, poached eggs, citrus-spiced hollandaise, fresh baked English muffin. 16 Add sautéed kale 3.
LOCO MOCO
7 oz grass fed ground beef patty, 3 eggs, 2 scoops rice, and “local style” sinister brown gravy. 18
ISLAND STYLE BREAKFAST
3 eggs any style, toast, white rice, 1/2 papaya. Choice of meat: “Mai” bacon, link or Portuguese sausage. 16
FARM FRESH OMELETTE
3 eggs, Ali’i mushrooms, local onion, picked tomato, bell pepper & Swiss. White rice, 1/2 papaya, toast, Choice of: “Mai” bacon, link or Portuguese sausage. 16
SOUTH POINT FRENCH TOAST
Punalu’u Bakery sweet bread, orange zest, sweet cream. Fresh fruits, 3 scrambled eggs, and 1/2 papaya. Choice of: “Mai” bacon, link or Portuguese sausage. 21
18 HOLES OF HEALTH
Greek yogurt topped with fresh local fruits, granola, toasted coconut and Puako honey. 14
BANANA BROWN BUTTER PANCAKES
#Wakeupslow Buttery stack, Puako honey drizzle & macadamia nuts. 3 scrambled eggs, 1/2 papaya, Choice of “Mai” bacon, link or Portuguese sausage. 21
WARM MACADAMIA NUT TART– a la mode 9
ADD BACON 1/2 pound of “Mai” bacon—8
“Lunchers”- N. 1. A person who parties hard and brunches harder, on lunch items. (Served 11:00 am– 5:00 pm)
Choice of: tomato basil, French fries, sweet potato fries, $3 pickled onion rings
80/20 BURGER
20% ground “Mai” bacon/ 80% dry aged local beef. Lettuce, tomato, Hawaiian style sweet roll. 16
ALI’I BURGER
20% ground “Mai” bacon/ 80% dry aged local beef. Swiss, avocado, “Mai” bacon, pickled onion rings, lettuce, tomato, Hawaiian style sweet roll. 20
FAMOUS BLT
Thick-cut, caramelized a la plancha, to a crunch! Nakano tomatoes, fresh butter leaf, spicy aioli, sweet roll, side of pickled onion rings. 16
FISH SANDWICH
Fresh caught, sweet roll, lettuce, tomato, onion, house tartar sauce, topped with pickled onions. 16
CLASSIC CAESAR
Waimea butter leaf, house made dressing, Parmesan, anchovy, croutons. 16
CHICKEN WINGS
Traditional Frank’s sauce or Korean style-a local favorite. 12
POKE NACHOS
Fresh caught fish, salsa fresca, avocado, chips, spicy aioli, kale, sour cream. 15
We brunch all day because, well, it’s Sunday Fun Day! A great excuse to look good and get some shots in #drivingrange #gramit
Lunch Menu
Served Daily Monday-Saturday 11:00 am Till 3:00 pm.
4 the Children (Keiki)
Linguine Mac N/ Cheese 8
Grilled Fish with Fries & Tartare 12
Kalua Pua’a (Pig) Quesadilla 10
1/4 Fried Chicken w/ Mash 12
Cheese Burger 12
Walk in our shoes, read the latest “Nightmare” post for a peek at restaurant life.
PUPUS
PULLED BACON QUESADILLA pineapple sweet n sour 12
PICKLED ONION RINGS garlic aioli 10
LUNCH TIME POKE NACHOS avocado, sour cream, tomato relish 15/22
CHEF ALLEN’S WOK BACON brown garlic, chilies, roasted pumpkin 14
HALF POUND MAI BACON bbq sauce 8
CHICKEN WINGS Korean or traditional style 12
SALADS
BUTTER LEAF CAESAR parmesan, anchovy, croutons 9/16
ROASTED WAIMEA BEETS goat cheese, tomato, cucumber, radish, sea salt, kale dust, li hing mui dressing 9/17
WHITTLE FARMS SPINACH tomato, onion, radish, cucumber, pineapple, Mai bacon, egg, pickled green beans, warm roasted garlic dressing 9/17
Visual peeps, click over to the gallery of noshable favs.
BUNS N’ BREAD
(Pick 1: tomatoes & basil, fries, sweet potato fries or roasted pumpkin)
FAMOUS BLT thick cut, vine ripened tomato, butter leaf on a sweet roll 13
FRESH CATCH homemade tartare sauce, pickled onion 18
ALI’I BURGER 80/20 patty, Mai bacon, avocado, onion rings, Swiss cheese 20
MUSHROOM ONION BURGER 80/20 patty, French bread, Swiss cheese 16
TERRY BEEF SANDWICH teriyaki, onions, swiss cheese 18
MAI PULLED BACON crispy onion, LTO, bbq sauce 12
WEEKLY HOT DOG made in Waimea, fresh toppings. 12
ENTREE
BLACKENED FISH TACOS kale, lomi tomato, spicy crème fraiche. 16
CLAM LINGUINE garlic bread, white wine, basil, local tomato, butter. 24
FARMER LINGUINE local vegetable, white wine, basil, goat cheese 16
LOCAL CATCH mac nut rice, fall greens, dehydrated pineapple relish. 25
LOCAL FRIED CHICKEN sautéed kale, potato mash, Japanese pepper. 1/2 bird. 18
AGED PEPPERED RIBEYE 12oz, Singapore sauce, potato mash, pickled onion rings. 29
The First OTP (Original True Pairing): a perfect pour and a dish you can’t. stop. eating.
Happy Hour
Served Daily 2:00 pm Till 5:00 pm.
$5 Well /$5 Kona Brew Drafts
PULLED MAI BACON QUESADILLA Sweet-sour, pineapple sauce 10
20/80 BURGER 20% Bacon / 80% Aged local beef 9
MAI BLT House cured bacon 8
FRESH CATCH SANDWICH Sweet bread, tartar, pickled green beans 8
WARM SPINACH SALAD Strawberry, roasted garlic, avocado, egg 10
CHICKEN WINGS Korean style / classic style 8
POKE NACHOS Seasonal fish, aioli, crème fraiche 10
PICKLED ONION RINGS Housemade, bbq 7
SWEET POTATO FRIES Spicy aioli, togarash 5
JUMBO HOT DOG Onions, cheddar 7
MAI BACON Half pound, bbq sauce 6
Entourage much? There’s something for the whole Fam, hope they like bacon IN their burger… #mindblown
Dinner
Served Thursday, Friday, & Saturday 6:00 pm Till 9:00 pm
Seasonal Menu
CRISPY ASPARAGUS SUMMER ROLL Local kabocha, nitro truffle oil 16
KONA ABALONE 3 PC. Hawaiian chili pepper & inamona sauce, cherry tomato 18
MISO-YUMMY FISH Chef signature smoked fish, green onion, ginger 16
BONE MARROW TOAST kabayaki pearls, toast, basil & fried shallots salad. 14
CLASSIC GOAT TACO 3 PC. Korean flavors, bao tortilla w/ daikon salsa & avocado. 12
WHOLE ROASTED FISH truffle, sweet soy, garlic fried rice, braised greens. MKT
CHEFS SPECIAL dessert or entree, we are always working on something. MKT
Sunset over the course is fire! End another day in Paradise the Mai Grille way.
Consumption of raw or under cooked eggs, meat, poultry, seafood, shellfish may increase your risk of food borne illness. Common food allergens are used in the kitchen. Please notify your server of any allergies.
Tastes. Textures. Techniques.
From all of us at Mai Grille, Mahalo for dining with us.
