MAI TAI

Trader Vic’s 1944 classic: Aged Martinique and Jamaican rums, Curaçao, lime, and a whisper of almond.

NAVY GROG

Frank Sinatra’s favorite Tiki drink. A bracing blend of Jamaican and Demerara rums, perfumed with allspice and laced with lime and grapefruit.

OUTCAST OF THE ISLANDS

London Gin and Persian lime, caressed with cinnamon, ginger, almond and anise.

KEA COLADA

A Piña Colada and then some: Jamaica and Virgin islands rums swirled with coconut cream, lime and pineapple.

LATITUDE 29

Eight-year Demerara rum, passion fruit purée, our own Madagascar vanilla syrup, orange, pineapple and lemon.

BANSHEE

Coconut milk and a fresh banana blended with lime, dark Jamaican rum and Aztec bitters.

PONTCHARTRAIN PEARL DIVER

An “iced buttered rum”: our honey-butter-spice mix blended with passion fruit, lime and Jamaica rum.

ZOMBIE

Our only slightly less lethal version of Don The Beachcomber’s infamous “mender of broken dreams.” Light, dark and overproof Caribbean rums lengthened with lime, grapefruit, cinnamon, and a dash of our house Undead Mix.

MISSIONARY’S DOWNFALL

As refreshing today as it was in 1948: Mint and diced pineapple blended with honey, lime, peach brandy, and your choice of light rum or vodka.

RUM BARREL

A kill-devil’s brew of 3 rums, 4 juices, multiple herbs, spices and sweeteners ... did we mention rum?

SUFFERING BASTARD

The drink that won the Battle of El Alamein: Dutch gin, French brandy, our own lime cordial and a barrage of bitters, topped with ginger beer. Concocted by Joe Scialom of Shepheard’s Hotel, Cairo, 1942.

PUKA PUNCH

The Tiki-Ti’s Ray Buhen blended 11 ingredients in his 1961 pièce de résistance…but why stop there? Our version adds diced fresh pineapple and OFTD rum.

ESPRESSO BONGO

Gold Jamaican rum bestirred by coffee syrup, pineapple, passion fruit, orange and lime.

NUI NUI

A smooth and silky rum punch by Don The Beachcomber, created in 1937 but lost to time until the Bum unearthed the recipe in the private papers of Don’s maître d’ Dick Santiago.

HAWAII 504

Chinese five-spice suspended in honey and shaken with Virgin Islands rum, ginger liqueur, lime and orange juices.

PAUL OF THE JUNGLE

Our version of Malaysia’s Jungle Bird. A trio of Italian aperitivi embitter this mix of pineapple, lime, bourbon and blackstrap rum.

FEATURED RUM OLD FASHIONED

PORK RIBS

A favorite since the day we opened. Tender, savory, sweet.

SHANGHAI LUMPIA

Filipino-style egg rolls, feature pork, shrimp, glass noodles and mirepoix.

EDAMAME

Tossed with chili crisp.

PICKLED VEG CHIPS

Batter-dipped squash. Coconut ranch dressing.

HIYAYAKKO (COLD TOFU)

Silken tofu, bonito flakes, ginger, spring onions. Ponzu sauce.

SHROOM RANGOON

Flavorful mushroom filling, fried wrapper, with whipped cream cheese dip.

PAN-FRIED PORK GYOZA

Dumpling sauce and chili crisp.

SHRIMP DUMPLINGS

Steamed and dashed with Urfa pepper, lemon zest. Dumpling sauce.

SPAM MUSUBI

4 pieces, with Spicy Carrot Salad on the side.

FRIED AVOCADO (SLICED)

Sprinkled with Togarashi pepper. Coconut ranch dressing.

LOCO MOCO

Two beef patties, coconut rice, fried egg, porcini dust, gravy.

TUNA FILET SANDWICH

Grilled marinated tuna, fried green tomato, mayo. With Fries, Mac Salad, Spicy Carrot Salad or Sesame Green Beans.

POTATO DUMPLING GREEN CURRY

Scratch-made dumplings, roasted carrots, crispy-fried kale.

MOCHIKO CHICKEN AND WAFFLE

Marinated, lightly battered chicken thigh pieces atop a Mochi waffle, drizzzled with honey butter. Comes with a side of chili crisp and a scoop of Mac Salad.

PORK KATSU

A fried pork cutlet, sauced, on a bed of coconut rice and Mac Salad.

CHEESEBURGER

Two patties, American cheese, caramelized onion, pickles. With Fries, Mac Salad, Spicy Carrot Salad or Sesame Green Beans.

THIN CUT FRIES

With Kimchi Ketchup and Sriracha Mayo on the side

MACARONI SALAD

A vegetarian Hawaiian staple, with pickled carrots and turnips

SESAME GREEN BEANS

Quick fried in toasted sesame oil

FRIED SPAM RICE