Sunday Brunch Menu

Available from 10:30am - 1:00pm


salads & starters

  • caesar salad*     16Hirabara Farm Baby Romaine, Fried Tomato, Croutons
  • honoka'a smoked hummus     14Chickpea and Taro Hummus, Waimea Vegetable Crudité, Okinawa Sweet Potato Chip
  • kakahiaka breakfast bowl     12Greek Yogurt, House Made Granola, Seasonal Big island Fruit
  • house made banana bread     12Lilikoi Butter


  • 6oz kua’aina beef tenderloin & eggs*     43Seasonal Waimea Vegetables, Roasted Potatoes, Herb Butter
  • kalua pork hash*     22Caramelized Onion, Bell Pepper, Roasted Yukon Gold Potato, Hamakua Mushroom, Local Egg
  • classic eggs benedict*     20Kalua Pork, Kona Farm Poached Eggs, Hollandaise
  • sunny side farms egg omelette*     17Pa'auilo Spinach, Carmelized Local Sweet Onion, Gruyere
  • Fish sandwich*     20Waimea Tomato, Hirabara Farm Lettuce, Fresh Catch, House Made Tartar
  • merriman’s cheeseburger*     16Waimea Tomato & Lettuce, Caramelized Onion, Pickle, Dijonnaise
  • herb grilled eggplant sandwich     14Fresh Basil, Sriracha Aioli, Big Island Chèvre, Arugula, Waimea Tomato
  • Spicy Saimin with Poached Egg*     22Kalua Pork, "Sun Noodle" Ramen, Baby Bok Choy, Mushroom, Dashi, Tare
  • kamuela chilaquiles*     21Corn Chips, Local Egg, House Chorizo, Pinto Beans, Enchilada Sauce, Goat Cheese
  • Fresh catch of the day *     29Daily Preparation, Seasonal Waimea Vegetable

sweet endings

  • waialua chocolate torte     12Salted Caramel Sauce
  • lilikoi moussé     12Whipped Cream, Fresh Berries, White Chocolate Crumble
  • pineapple macadamia nut bread pudding     14Butter Rum Sauce, Vanilla Ice Cream


  • zero proof     House Made Ginger Ale, Fresh Juice Punch, House Made Farm Fresh Limeade, Maika’i Tai – non-alcoholic mai tai

BEER & CIDER (12 oz cans)

  • deschutes brewery     8black butte porter
  • kona brewing co.     11Red Sea of Cacao Imperial Red Ale
  • kona brewing co.     8big wave golden ale
  • big island brewhaus     9graham's pilsner
  • big island brewhaus     9overboard ipa
  • paradise ciders     8lei'd back lilikoi cider


  • merriman’s mai tai     16Kula Organic Light and Dark Rums, Lime, Macadamia Nut Orgeat, Curaçao, Honey-Lilikoi Foam
  • No Ka Oi     15Ocean Vodka, Thai Basil, Honey-Lilikoi Puree
  • ginger martini     15Fresh Ginger Infused Simple Syrup Shaken with Vodka and Served “Up”
  • Lilikoi Margarita     15Passion Fruit, Mi Campo Blanco Tequila, Lime, Li Hing Mui Rim, “On the Rocks”
  • She’s so manhattan     15Old Forester Bourbon Manhattan Made with Organic Red Shiso and Herb Infused Vermouth
  • Merriman’s barrel aged “252” negroni     18209 Gin, Punt e Mes Vermouth/Amaro, Campari, Hint of Licor 43, Aged in an Oak Barrel. No Garnish Because we like its Purity. Served Neat, but feel free to Specify “On the Big Rock”
  • Nilsson Daiquiri     19Lime, Coconut and a Blend of Kuleana Rums: Hōkūlei (Aged) and Huihui (White), on the Rocks

wines by the glass



  • champagne devaux     30"Grande Réserve", Brut France NV
  • riondo     12Prosecco, D.O.C., Italy NV
  • de chanceny     16Crémant De Loire, Brut Rosé France NV


  • Frank Family Vineyards     18Chardonnay Carneros, CA ‘21
  • Maison Roche De Bellene     22"Cuvée Réserve" Chardonnay Burgundy, France `21
  • Henri Bourgeois     13“Petit Bourgeois" Sauvignon Blanc Loire Valley, France `22
  • L'ecole No 41     13"Old Vines" Chenin Blanc Yakima, Washington '22
  • Pieropan     13Soave Classico, D.O.C.G. Veneto, Italy '22
  • Dr. Loosen     12"Red Slate" Dry Riesling, Germany '21


  • M. Chapoutier     10“Belleruche”, Rosé Côtes-du-Rhône, France ‘22


  • Tyler winery     22Pinot Noir STA. Rita Hills, CA '22
  • achaval ferrer     13Malbec Mendoza, Argentina '20
  • Browne Family Vineyards     16Cabernet Sauvignon Paso Robles, CA '21
  • Hall Wines     29Cabernet Sauvignon Napa Valley, CA `19
  • Frog’s Leap Winery     18Zinfandel Napa Valley, CA `21
  • Poliziano     13Rosso di Montepulciano, D. O. C. Tuscany, Italy `22

Gluten-Free (GF) and Vegan (V) menu options ~ Certified Organic products used whenever possible ~ *Consuming raw or under cooked foods may increase your risk of food borne illness. A 4% surcharge on food goes entirely to our hardworking culinarians.