The Surfing Pig Menu

Expertly tossed Arcadian greens with fresh apple, cherry tomatoes, in scratch-made papaya seed dressing, and topped with fried anchovies

Sliced Japanese cucumber in a house-made gochujang sesame–soy marinade, finished with furikake.

Truffle oil, shaved Parmesan, chicharron, and fresh herb mix

A vibrant medley of vine-ripe tomatoes, cucumbers, red onion, fresh mozzarella, and basil with crisp artisan croutons, finished with extra virgin olive oil and red wine vinegar.

Thick-cut applewood smoked bacon glazed with brown sugar, cracked black pepper, and a hint of chili flake — slow-baked until perfectly caramelized with a sweet-heat crunch. Perfect for sharing — a rich, savory start to any meal.

Toasted crostini topped with tender steak, and herbed chimichurri.

Perfectly complemented by our signature succotash and fresh greens with papaya seed dressing

Choice of pork or chicken, peppers, carrots, and melted cheese on flatbread, topped with crushed peanuts.

A gourmet beef burger topped with melted cheese, crisp lettuce, bacon, tomato, onion, and house-made sauce, served on a toasted bun

Slow-smoked to perfection, coated in our house-made dry rub, and served with spicy sriracha fried rice for a bold, flavorful bite

Juicy 16-ounce New York strip steak, smoky flavor, and that crispy onion finish you’ll crave. Sliced and served pupu-style.

Seared 14-ounce ribeye, richly marbled cooked to perfection. Served with sautéed mushrooms — a bold, juicy cut prepared simply to highlight its natural flavor and tenderness, a true showcase of classic steakhouse flavor with The Surfing Pig touch.

Center-cut boneless pork loin, trimmed for optimal tenderness and seared to a juicy medium. Served with creamy garlic mashed potatoes — a refined balance of flavor and comfort crafted with signature Surfing Pig style.

Slow-smoked chicken breast finished on the grill for a light char and juicy finish, served with crispy smashed fingerling potatoes and a small side salad with our house papaya seed dressing.

A bold Surfing Pig take on the island classic — seven ounces of sriracha fried rice layered with a seared local grass-fed burger patty and award-winning Kalua pork, crowned with two sunny-side eggs, rich brown gravy, and finished with crispy fried onions.

Pan-fried cod finished with a bright avgolemono sauce, served alongside truffle-kissed smashed fingerling potatoes with rosemary and sea salt.

A vibrant vegan and vegetarian pasta featuring a house-made pesto of fresh basil, toasted macadamia nuts, garlic, and lemon, blended with extra virgin olive oil and finished with nutritional yeast for a rich, savory depth. Tossed with spaghetti, finished with fresh herbs and citrus zest, and served with a crisp crostini.

Back by popular demand — a rich, slow-simmered white Bolognese layered with ground pork, aromatic vegetables, and fresh herbs, finished with cream and parmesan. Tossed with spaghetti for a silky, balanced finish and served with a crisp crostini.

Cheese filling baked atop a buttery vanilla wafer crust, finished with a decadent salted bourbon caramel glaze

Tossed in a creamy whole-grain mustard vinaigrette and topped with fresno chillies

Savory fried rice tossed with shoyu, smoky kalua pork, and a spicy sriracha kick

Crispy smashed fingerling potatoes finished with aromatic truffle oil, sea salt, and fresh rosemary.

Thick-cut applewood smoked bacon glazed with brown sugar, cracked black pepper, and a hint of chili flake — slow-baked until perfectly caramelized with a sweet-heat crunch. Perfect for sharing — a rich, savory start to any meal.

16 oz grilled New York steak served with two eggs any style and crispy hash browns.

Crispy fried blue oyster mushrooms layered with aioli on a toasted brioche bun, served with fries.

Thick-sliced heirloom tomatoes, crisp bacon, and arugula with smoked garlic aioli on a toasted baguette.

Creamy stone-ground grits topped with sautéed shrimp, smoky bacon, and chili butter.

Poached eggs on toasted English muffins with hollandaise and your choice of: • Crab Cake Benedict – sweet lump crab with citrus hollandaise • Local Spam Benedict – Hormel Spam

A gourmet beef burger topped with melted cheese, crisp lettuce, bacon, tomato, onion, and house-made sauce, served on a toasted bun

Thinly shaved prime rib layered on a toasted baguette with smoked garlic aioli. Served with crisp French fries and a rich au jus on the side for dipping.

Grilled Big Island beef & bacon-infused patty, over sriracha fried rice with homemade gravy, two eggs, and crispy onions

Sriracha fried rice layered with a seasoned loco moco patty, soft eggs, rich brown gravy, and crispy fried onions, wrapped burrito-style and griddled warm. A handheld take on the local comfort classic.

Warm buttermilk biscuits smothered in savory sausage gravy, served with two sunny side up eggs and finished with slow-smoked St. Louis ribs. Rich, hearty, and built with deep smokehouse flavor.

Two fluffy vanilla buttermilk pancakes finished with house papaya syrup and a light touch of fresh orange and lime zest, served with our signature billionaire bacon. Soft, airy, and gently citrus-kissed with a rich, sweet-and-savory finish.

The signature dish behind The Surfing Pig. Six slow-smoked St. Louis ribs coated in our house-made dry rub, served over a bed of fresh cabbage. Smoky, fall-off-the-bone tender, and unmistakably Surfing Pig.