Kona Koko Marina Pub Menu and Prices

Local kahuku red, green and baby leaf lettuces, vine ripened or tomatoes, cucumbers, maui onions sprinkled with toasted macadamia nuts. Choose from balsamic vinaigrette or house made ranch dressing.

Created with cucumbers, kalamata olives, maui onions, pepperoncini, tomatoes and feta cheese atop hearts of romaine with balsamic vinaigrette.

Spicy and fresh, start with crisp hearts of romaine, toss them in zesty garlic caesar dressing and top. With fresh croutons and parmesan cheese.

Fresh spinach covered with strawberries, toasted macadamia nuts, gorgonzola, maui onions and a strawberry vinaigrette on the side.

Seared furikake dusted ahi, served over local mixed greens with maui onions, vine ripened tomatoes, cucumbers and pineapple vinaigrette.

Won bok, red bell peppers, bean sprouts, carrots, fried won tons and grilled chicken tossed in a sesame vinaigrette

Grilled chicken or rock shrimp.

Fresh local catch and jumbo prawns in a lemongrass infused coconut potage served with KBC's hapa rice.

12oz Choice new york steak covered in cracked black pepper, served with KBC mashers, fresh asparagus and pepper cream sauce.

Center cut pan seared pork chop, served with KBC mashers, sauteed asparagus and lilikoi maple sauce

Macadamia nut crusted mahi mahi served medium with hapa rice, fresh island vegetables and coconut curry sauce.

Half rack of baby back ribs, marinated in liliko'i wheat ale and a pineapple BBQ sauce served with hapa rice and fresh island vegetables.

Chopped sea clams and KBC rock shrimp tossed with a creamy alfredo sauce and served with zesty garlic bread.

Pan seared ahi served medium rare over hapa rice with island vegetables and a pineapple mango li hing mui sauce.

Locally grown italian eggplant with layers of fresh spinach, basil, tomatoes, mozzarella and parmesan cheeses. Served with KBC's garlic bread.

100% All natural grass fed north shore cattle co. 8oz Ground sirloin burger. Served on a taro bun with lettuce tomato and onion. Accompanied by krinkle cut kettle chips. Bacon $1.00, mushrooms, $1.00

Grilled chicken breast, pineapple mesquite BBQ sauce, roasted red peppers, red onions, canadian bacon and cheddar cheese.

Roast beef marinated and cooked in black sand porter, topped with roasted red onions and melted cheddar and provolone. Porter au jus for dipping.

Smoked turkey breast and provolone served with mayonnaise, dijon mustard, lettuce, onion & tomato.

Garlic shrimp braised in big wave golden ale. Topped with roasted garlic mayo, fresh spinach, vine ripened tomatoes, parmesan and provolone.

Fresh wild mushroom mix, zucchini, roasted red peppers, roasted garlic, feta and provolone.

Fresh island mahi mahi dusted in cajun spice, served with lava aioli, topped with lettuce, onion and tomato served on a soft poi bun.

Maui taro burger, vine ripened hamakua tomatoes, local greens, sprouts, KBC garlic aioli, served on a soft poi bun.

Kalua pork with cabbage, pineapple, mesquite BBQ sauce, roasted onions, cheddar and provolone

Yellow corn kettle chips and kona brew's homemade salsa.

Yellow corn kettle chips layered with cheddar and provolone cheeses, green chiles, tomatoes, black olives, corn, jalapenos and a side of salsa and sour cream.

Traditional fresh island poke with ogo and maui onions, served on a bed of kahuku baby greens with pickled ginger and shoyu.

Served with toasted spent grain focaccia and warmed creamy gorgonzola cheese.

Taro crusted jumbo crab cakes, topped with original cajun aioli and fresh asian slaw

Seared blackened ahi served sashimi style over a bed of asian slaw with pickled ginger and shoyu.

Served with spent grain flat bread, creamy goat cheese, roasted red peppers, kalamata olives and pepperocinis.

Fire rock marinated wings with a spicy teriyaki glaze. Served with a side of roasted garlic ranch dressing.

Hawaiian vine ripened tomatoes, whole basil leaves and fresh mozzarella cheese served with toasted spent grain focaccia, taro oil and balsamic vinegar

Fresh garlic aioli, provolone and parmesan cheeses toasted and served with a side of marinara. Substitute macadamia nut pesto$2.00

A kona quesadilla made with mozzarella, cheddar cheese, green chiles, jalapenos and house made kalua pig, served with salsa and sour cream then topped with tomato and green onions.

Manila clams steamed in big wave golden ale, served with garlic crostinis.

Fresh island ahi tossed in lava aioli, rolled in a thin focaccia crust, baked medium rare and served over kahuku baby greens with homemade sauce.

Mixed plate of volcano rolls, pele's fire wings and cheesy garlic bread, served with dipping sauces.

100% Organic ginger lemonade by petersen organics. Big island ginger and big island honey make this a powerful and delicious beverage.

A lightly carbonated pineapple flavored soda with a refreshing and clean taste.

Well rounded classic rootbeer flavor sweetened with both 100% pure cane sugar with a hint of molasses.

Coke, diet coke, sprite and fruit punch.

Served in a french press known to be the finest way to maximize flavor.