Kahuku Corn, Maui Onion and Hamakua Mushrooms, Creamed Fresh Spinach

Simple pleasures are key ingredients at the beachhouse, but their fresh local vegetable preparations simply shine. Sweet Kahuku corn is complimented with spices of garlic and cayenne pepper. Hamakua mushrooms and Maui onion are sautéed with citrus yuzu and lime. Big Island baby spinach is creamed and generously sprinkled with Parmesan cheese. It is at the beachhouse where creative, delicious combinations let you know you are in Hawai'i.

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Creamed Spinach, Lobster Mac and Cheese

Their succulent Creamed Spinach has all the qualities and consistency of traditional creamed spinach, but it is surprisingly made without any cream at all. Whatever the secret that makes this dish completely melt-in-your-mouth, it's a New York style side that Wolfgang's Steakhouse has branded here in Waikiki. Another crowd-favorite is the Lobster Mac and Cheese made with Fontina, Gruyere, white cheddar, and Parmesan cheeses,
imported macaroni, and a generous portion of lobster meat. With side dishes as good as these, we almost forget about the steak. Almost.

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Jalapeno Mashed, Gnocchi Pomodoro, Maitaki Mushrooms

Chef Johan Svensson skillfully surrounds his entrees with luxury worthy of his location in the Trump International Hotel Waikiki Beach Walk. The vibrant green roasted jalapeno mash adds a light-hearted kick to any table, while the hand made gnocchi in pomodoro sauce arrives covered with a Parmesan cheese and a pinch of nutmeg. A must try for the uninitiated is the Hawaiian grown Maitaki mushrooms. Relative of the Shitake mushroom family, these fungi are fi rst steamed then crisped and seasoned in thyme, parsley, and sea salt… and that’s just the beginning.

B.L.T. STEAK at the Trump International Hotel

Spiny Lobster Tail

At Uncle Bo’s, there is a belief that starches and vegetables should be included with every meal, so every steak and seafood entrée is served with stir-fried veggies and choice of pasta, garlic mashed potatoes, rice or fries. Take these affordable local favorites to the next level by adding the "surf" to your "turf" with this Spiny Lobster Tail in garlic citrus butter.

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Sautéed Green Beans, Roasted Hamakua Mushrooms, Local Asparagus with Béarnaise

The panoramic view of Waikiki Beach may lose your attention once the aroma of these scrumptious local sides begin to drift your way. Tempting the palate are sautéed green beans with Portuguese sausage and caramelized Maui onion, Hamakua mushrooms seasoned with parsley and roasted with white wine, and grilled Kaua'i asparagus topped with fresh herb béarnaise sauce.

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Asparagus Milanese, Broiled Tomatoes, Tomato Tart, Roasted Beets, Baked Potato

TExecutive Chef Jason Miyasaki works with local growers to bring the freshest local vegetables from the farm to your table. Featuring their Hawai'i Island Wow Farms Broiled Tomatoes seasoned in thyme and olive oil, or delectable Hawai'i Tomato Tart, Nalo Farms herb roasted beets, and steamed Waialua asparagus Milanese with "overeasy" style local farm fresh egg. These farm-to-table creations are great to share, but if you really want just meat and potatoes, then their baked potato is a full pound, and fully loaded.

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Bloomin’ Onion

Generous portions and a casual atmosphere will get you in the mood to "throw another shrimp on the barbie" at the Outback Steakhouse Waikiki. Each signature steak entrée comes with two freshly made sides, but no visit to this Australian Outback is complete without the original Bloomologist carved Bloomin’ Onion served with their famous spicy signature bloom sauce.

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Caesar Salad, Cherries Jubilee

Begin and finish your meal in classic style with these tableside preparations at Hy’s Steak House. First, the Caesar dressing is made before you by whisking together its fresh raw ingredients, pouring it over romaine lettuce, followed by a light toss with croutons and grated Parmesan cheese. For dessert, the tableside cart returns with sweet offerings featuring the Cherries Jubilee. Bing cherries heated in butter, sugar, and lemon, while a cherry brandy mix is ladled over a fl aming clove-laced orange peel, into the simmering sauce below. After a dash of cinnamon, the concoction is served over two double scoops of vanilla Haagen-Dazs decadence.

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