Island-Style Pancakes ($12 for three, $10 for two)
“Eat healthy, be safe and enjoy life.”
It’s a philosophy that Pagoda Floating Restaurant general manager John Teruya believes in and leaned on when crafting the eatery’s new breakfast and brunch menus.
“It’s all about ‘We are what we eat, and what it eats’; we have all this fresh produce, chicken, pork and cattle in our back yards, born and raised here in Hawaii. You’ve got to enjoy life, exercise and be healthy, and living in Hawaii allows us to do that with our beaches, hiking and lifestyle.”
Roast Prime Rib and Eggs ($24)
When faced with the ongoing pandemic, the Pagoda team encountered issues with ordering items and getting enough products to stock its traditional buffet. Teruya looked for local items and flexed to create a plated menu.
“Through some of the COVID-19 business relief efforts, I contracted executive chef Jeff Vigilla to create this new breakfast program,” Teruya explains. “He presented dishes we already had in a different manner, and our awesome staff was excited to execute that new menu, so we’re very fortunate.”
Diners are enjoying Pagoda Floating Restaurant’s revamped daily breakfast service, featuring an array of delicious locally sourced menu items that take the farm-to-table concept to the next level. Pagoda offers a wide range of local-style comfort food featuring Asian, American and Hawaiian influences prepared and served with health and safety protocols as the top priority. Guests can still count on the oasis-like ambiance and tranquil fishponds nestled within the bustling Keeaumoku dining hub.
The a la carte breakfast menu, which is available 7-11 a.m. daily, and noon on weekends, includes Island-Style Pancakes ($12 for three, $10 for two) and diners may choose from kalo or Okinawan sweet potato folded into the pancakes, which are served with syrup and butter. Kalo & Kalua Pork Hash with Two Eggs ($16) is another must-try savory breakfast selection.
A new brunch menu us also available on Saturday and Sunday mornings with popular choices including Roast Prime Rib and Eggs ($24) with creamy horseradish, au jus, rice or house potatoes; Roast Prime Rib and 1/2 Order Eggs Benedict ($26) with hollandaise, creamy horseradish, au jus and rice or house potatoes; and Roast Prime Rib and Snow Crab Legs ($38) with creamy horseradish, au jus, drawn butter, and rice or house potatoes. Fresh Squeezed Orange Juice ($9) is made daily for breakfast and brunch, and diners can include the juice in a mimosa as well.
“In developing this menu, we really focused on bringing in local products from vendors here, including local produce, honey, beef, pork, taro, sweet potato and eggs, which are incorporated throughout the new breakfast and brunch menus,” Teruya says.
Just in time for football season, order takeout from the new Football Tailgate Specials menu and enjoy all the action in the comfort of home with ono menu options from Pagoda. The tailgate menu, which is available for drive-thru pickup every Friday, Saturday and Sunday from 11 a.m. to 5 p.m., includes Local Braised Beef Shanks ($25) with mashed potatoes or rice, haricots verts (French green beans) and Punalu‘u sweetbread pudding.
Pagoda’s popular dinner buffet ($49.95 per person) featuring prime rib and crab is also available 5-9 p.m., as is takeout service 11 a.m.-5 p.m. Fridays-Sundays.
Guests are encouraged to call Pagoda and book upcoming parties and special events in accordance with the latest physical distancing guidelines.
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