New Menu, Fresh Island FlavorsA La Carte
January 21, 2018
Story By: Stephanie Kim | Photos by: Lawrence Tabudlo
La Hiki Kitchen strives to bring the “wow” factor to not only its brunch buffet, but also its lunch and dinner fare.
The eatery’s new head chef, Simeon Hall Jr., will accomplish this with the launch of a brand new menu in March.
“La Hiki is going to be a restaurant that uses local ingredients with local techniques and influences,” shares Hall, touching on the restaurant’s mission.
The March menu will feature local, organic ingredients mixed into simple, yet innovative dishes to convey the chef’s “Island to Table” vision. Additionally, La Hiki hopes to reach its goal of being 50-65 percent local by the end of the year, according to Hall.
Find G.O.A.T. Corn, a colorful display of local roasted corn dressed with cojita, microgreens, lime, smoked paprika and edible flowers, to start, then share salty and sweet Mango Hoisin Barbecue Riblets. Lastly, opt for Pastrami Style Short Ribs served with crispy potatoes and house-made preserved vegetables for the main course.
Simeon Hall Jr., La Hiki Kitchen’s new head chef, will debut his new menu in March. Featuring fresh, local ingredients in stunning, world-influenced dishes, Hall will churn out items like Hummus Garden, which features freshly made hummus topped with vibrant pickled, roasted and raw veggies, along with toasted grains and edible flowers. (Most of these ingredients come from local farmers.) There also is Rice Milled Grits, a southern-influenced dish with island flair that’s garnished with playful additions, such as popcorn and mustard seed.