3.00
With hawaiian sea salt and sesame oil
447枚の写真
メニューHale Pele Food and Happy Hour Menu 7Hale Pele Drink Menu 13
Hale Pele Food and Happy Hour Menu
Happy Hour Food Specials 5:00pm-6:00pm Daily
Pickled Egg with Hawaiian Salt
1.00
Housemade beet pickled egg.
Weebimbap
4.00
Rice bowl topped with soft-cooked egg, kimchi, shiitake mushrooms and pickled veggies.
Hawaiian Bread
3.00
Buttered, grilled, and served with guava jam made with B.G. Reynolds’ ginger syrup. It‘s a Hale Pele favorite!
Puaa Pork Sliders
5.00
Our famed puaa pork served on hawaiian bread with guava jam.
Happy Hour Drink Specials 5:00pm-6:00pm Daily
Blue Hawaii
6.00
Anonymous, 1980s. Vodka, tropical pineapple, lemon and a dash of blue curaçao make for a delicious and uniquely colorful treat.
Castaway
6.00
Beachbum Berry, Beachbum Remixed. Cast away your worries and sip on this island of tropical delights featuring pineapple, coffee liqueur, and gold rum.
Saturn
6.00
J.”popo” Galsini, ca, 1967. Take a spin into outer space with this combination of gin, passion fruit, orgeat, falernum, and lemon. It’s out of this world!
Port Light
6.00
Kahiki, Columbus, OH 1961. Get your night started right with this refreshing mix of bourbon, citrus, and B.G.Reynolds’ hibiscus grenadine
Rangoon Gimlet
6.00
China Trader, Burbank, ca 1963. A glass full of delight. Vodka, lime, rich demerara syrup and a hefty dose of angostura bitters whipped up into a fl uffy pink cloud
Passion Fruit Batida
6.00
Our own take on the classic batida cachaça, the spirit of brazil, infused with the fl avors of passion fruit and rich coconut cream.
Shark’s Tooth
6.00
Don the Beachcomber, 1940s. Sink your teeth into this tropical concoction with gold rum, pineapple, rich demerara syrup and B.G.Reynolds’ hibiscus grenadine. You’re gonna need a bigger boat
Yellow Boxer
6.00
Hemingway Bar, Germany, 1981. Tequila, lemon and orange make for a one-two punch of fl avor to your tastebuds!
Pu-Pus
Pickled Egg with Hawaiian Salt
2.00
Housemade beet pickled egg.
Edamame
4.00
With pink hawaiian sea salt and sesame oil.
Lili Lumpia
8.00
Filipino style spring rolls made with pork, veggies and oyster sauce. Served with sweet chili sauce.
Hawaiian Bread
4.00
Buttered, grilled, and served with guava jam made with B.G. Reynolds’ ginger syrup. It‘s a Hale Pele favorite!
Pele Rangoon
8.00
Wontons with a creamy crab fi lling, fried crispy and served with a side of sweet chili sauce and rich hot mustard.
Poke
9.00
Oregon albacore tuna tossed with seaweed, sweet onions, ginger, sesame and ever changing extras. Served raw.
Cannibal Plates
Chicken Adobo
8.00
Filipino style garlic and vinegar braised and pulled chicken thigh served with furikake rice.
Puaa Puaa Pork
8.00
Pulled pork shoulder braised with B.G. Reynolds' falernum served on a bed of nappa cabbage with grilled pineapple and furikake rice
Hale Hawaiian Dogs
Ask your server about gluten-free options
Kimchi Dog
8.00
Grilled portuguese sausage in a toasted hawaiian bun topped with kimchi, cucumbers, banana ketchup and crispy shallots, served with Hale Pele slaw.
Hale Dog
8.00
Grilled Portuguese sausage in a toasted Hawaiian bun, topped with hot mustard, banana ketchup and pineapple relish, served with Hale Pele slaw.
Fauna Friendly Fare
Volcano Noodles
8.00
Yakisoba noodles stir- fried with kimchi, bok choy, shiitake mushrooms and other veggies topped with crispy rice noodles and pickled peppers
Tamarind Kale Salad
8.00
Our kale salad with a pad Thai twist! Fresh kale tossed with fried tofu, carrots, cilantro, and bean sprouts in a peanut tamarind dressing
Hale Pele Drink Menu
Tropical Drink Terminology
Demerara Rum
Rum made from cane grown in Guyana
Grog
A term from the British navy for rum mixed with lime, water, and sugar
Rhum Agricole
Rum made from fresh cane juice, produced on Martinique
Falernum
Syrup spiced with lime, ginger, clove, almond, and overproof rum
Orgeat
Syrup made from sugar, water, and almonds
Swizzle
A simple rum drink, vigorously stirred with crushed ice
A'a'po'e
Ever on the edge of blowing her top, the a’a’po’e (ah-ah po-eh) or little lava people keep the fires of Pele at bay. These water bearers cool and quench Pele’s fire with their secret blend of spirits and spices.
A'a'po'e
12.00 - 30.00
Pot-still jamaican rum, gin, passion fruit and a few secret spices make this unique, quenching and flavorful cocktail. Served in a custom tiki mug, the mug can be yours to take home. Both the drink and the mug are Hale Pele original creations.
Short Hoists
Rum Old-Fashioned
9.00
House selected premium aged rum, with just a touch of sugar and bitters, served on a large, chilly ice cube. Simplicity and depth all in one.
Corn 'N' Oil
8.00
Barbados, unknown. A strange name for an amazing drink blending complex spiced falernum and rich blackstrap rum.
Eastern Sour
11.00
Trader Vic, 1950s. A rare non-rum drink from Trader Vic. Bourbon mixed with the trader’s signature sweet & sour blend of orange, lemon, and orgeat.
Jasper’s Rum Punch
9.00
Jasper Lefranc, Jamaica, 1970s. A spiced up spin on the daiquiri all the way from Montego bay! Overproof Jamaican rum, lime, and allspice dram. served up and chilly.
Rum Pot
9.00
Trader Vic’s, 1940s. A lovely tipple from Trader Vic featuring aged demerara rum and a blend of passion fruit, vanilla and citrus. Rum speaks, we giggle.
Classic Daiquiri
9.00
Cuba, early 1900s. The cuban classic made with light rum, crisp lime, and a dash of B.G.Reynolds’ rich demerara syrup
Beachcomber’s Punch
9.00
Don the Beachcomber, Los Angeles, 1937. The perfect summer drink! grapefruit, lime, and spices blend with rhum agricole for this spiced and sweet tropical classic
Demerara Dry Float
11.00
Don the Beachcomber, Los Angeles, 1937. Don the Beachcomber’s tart and dry classic featuring a heavy hit of lime, balanced with tropical passion fruit and aged demerara rum.
Mexican El Diablo
9.00
Trader Vic, 1940s. A gorgeous short hoist of blanco tequila, B.G. Reynolds' hibiscus grenadine, lime, and ginger beer. A few of these and you may just wake up down Mexico way
Mai Tai
11.00
Trader Vic’s, Oakland, 1944. The original, made with a blend of overproof and dark jamaican rums, luscious curaçao, and B.G. Reynolds’ orgeat. Slightly strong, slightly fruity, simply the best.
Ti'punch
9.00
Martinique, unknown. The best way to enjoy the unique rhum Agricole from Martinique, served with a touch of lime and a dash of Martinique cane syrup, on ice.
Shrunken Skull
10.00
Mai Kai, Ft. Lauderdale, 1956. Don’t go losing your head over this sweet but strong tipple featuring aged demerara rum with a touch of pomegranate and cinnamon. Served with extra rum on the side, to drink as you please.
Tall Ones
Cobra’s Fang
10.00
Don the Beachcomber, Los Angeles, 1937. A big, toothsome, fruity bite of grenadine, falernum and plenty of dark jamaican and overproof rum, served complete with a snake in the grass.
Jungle Bird
9.00
Kuala Lumpur Hilton, 1978. Blackstrap rum, fresh pineapple juice, and a touch of amaro make this an exotic, mysterious flavor sensation.
Nui Nui
9.00
Don the Beachcomber, Los Angeles, 1937. A flavorful sensation of aged rum, fresh citrus and aromatic spices, featuring B.G. Reynolds’ Son’s spices #2, a long lost secret ingredient enjoyed again at Hale Pele!
Pieces of Eight
9.00
Pieces of Eight Restaurant, Marina del Rey, 1962. A tart and tasty refresher featuring B.G.Reynolds' passion fruit syrup, smooth white rum and fresh lemon and lime.
Queens Park Swizzle
9.00
Queens Park Hotel, Trinidad, 1930s. Bright mint, crisp white rum, tart lime, a touch of sugar, and a big topping of bitters make this “the most delightful form of anesthesia given out today.”
Suffering Bastard
9.00
Joe Scialom, Shepheard’s Hotel, Cairo, 1942. Gin and bourbon mix with B.G.Reynolds’ lime cordial and ginger beer for a tall refresher that's slightly sweet with a crisp bite.
Coconaut
12.00
Beachbum Berry, Grog Log (modified) Prepare your tastebuds for blast-off with this delicious concoction made with blackstrap rum, lime, and plenty of coconut
Krakatoa
12.00
Based on the Mutiny from the Mai Kai, Ft. Lauderdale. Dark and aged jamaican rums, cinnamon, grapefruit and a touch of cold-pressed coffee make for this explosive and refreshing drink.
Penang Afrididi
9.00
International Marketplace, Honolulu, 1958. A tall, dry and surprisingly strong drink featuring a mix of aged gold and crisp white rums, fresh pineapple and citrus, and just a hint of mystery.
Q.B. Cooler
11.00
Don the Beachcomber, Los Angeles, 1937. Named for a noisy group of aviators known as the "Quiet Birdmen," this one will have you flying high! Aged and white rums, ginger, honey, and falernum make for a fruity, spicy and dangerously complex drink! This drink is said to have inspired the original Mai Tai.
Singapore Sling
9.00
Raffles Hotel, Singapore, 1930s. One of the grand precursors of the tropical drink. a refreshing concoction of london dry gin, cherry brandy, lemon, and a splash of soda water
Tikitastic
9.00
Recipe provided by Mark “Tikitastic” Holt a refreshing blend of aged gold rum, allspice, tart passion fruit, and fresh coconut water. Out of this world!
Blended Delights
Chi-Chi
10.00
Hawaii, 1970s. Vodka, rich coconut and tropical pineapple blend together in this delicious trip to paradise.
Hurricane
12.00
Pat O'Briens, New Orleans, 1940s. The toast of new Orleans! We take the original formula to heart, mixing dark Jamaican rum, fresh lemon juice, and B.G.Reynolds’ passion fruit syrup. fruity and tart blended heaven!
Painkiller
12.00
Soggy Dollar Bar, BVI, 1970s. A big and bold blended concoction made with tropical citrus, a navy rum blend and rich coconut, topped with a zest of aromatic nutmeg.
Lava Flow
12.00
Hawaii, 1970s. A tropical variation on the pina colada featuring lush white rum, ripe banana, pineapple, sweet coconut, and a ribbon of housemade strawberry cordial.
Missionary’s Downfall
9.00
Don the Beachcomber, Los Angeles, 1937. A silky blend of mint, peach liqueur, fresh pineapple and a delightfully complex light rum.
Pina Colada
10.00
Beachcomber Bar, Puerto Rico, 1954. Creamy coconut, fresh pineapple and delightful white rum blended to perfection. Your tropical vacation in a glass!
Strong Ones
151 Swizzle
12.00
Mai Kai, Ft. Lauderdale, 1960s. A particularly potent potable inspired by the islands. overproof rum, B.G.Reynolds’ falernum, and fresh lime chill in a heap of crushed ice. let it sit for a moment, it just keeps getting better.
Navy Grog
13.00
Don the Beachcomber, Los Angeles, 1941. Set all three sheets sailing in the breeze with this powerful potion, featuring a trove of aged rums, fresh-squeezed lime, grapefruit, and a rich blend of allspice and honey.
Three Dots and a Dash
11.00
Don the Beachcomber, Los Angeles, 1940s. One of our most complex and delicious drinks. Martinique rhum, allspice, honey, and citrus make this rhum rhapsody really sing!
Fogcutter
14.00
Trader Vic’s, Oakland, 1940s. This’ll cut through the fog then throw you back into it. Crisp white rum, soju, gin, and fresh citrus juices create a tart sensation. served with a topping of rich madeira.
Sailor’s Grog
12.00
Hale Pele original. You’ll be washed ashore asking for more! Spiced rum, ginger beer, falernum, and a helping of overproof rum make for a fantastically spicy and refreshing grog!
Zombie Punch
15.00
Don’s Beachcomber, Los Angeles, 1934. The original 1934 recipe for the drink that started it all. Dark Jamaican, aged gold, and rich overproof rum make this drink strong, dark and mysterious! Dare you unlock its spiced secrets? Limit two per customer.
Chieftain's Goblets
Jet Pilot
12.00
Mai Kai, ft. Lauderdale, 1960s. Get ready for take-off with this strong blend of barrel-aged gold rum, blackstrap rum, fresh-squeezed lime, B.G.Reynolds’ cinnamon syrup, and Falernum. Served flaming!
Lei Lani Volcano
12.00
Disney’s Polynesian Village Resort, Orlando, 1970s. Guava puree, coconut rum, pineapple, and lime create a silky smooth sensation! It's everyone's new favorite!
Lapu Lapu
12.00
Aku Aku, Las Vegas, 1960s. Orange, lemon, tropical passion fruit and a mix of light and pot still rums served in a goblet make this thirst-quenching classic fit for a chieftain!
Chieftain's Goblets: Rum of the Day
Our house selected premium rum of the day served neat, or mixed to perfection in your choice of
Ti’Punch
10.00
Caipirinha
10.00
On a Big Rock
10.00
Daiquiri
10.00
Old Fashioned
10.00
Cuba Libre
10.00
Group Drinks
Fugu for Two
20.00
Forbidden island, 2007. A luscious tropical nectar developed by Martin Cate. Orgeat, rum, peach brandy, passion fruit, and a few mysteries of the orient make this tasty tipple for two really stick to you. Serves 2
Volcano Bowl
30.00
Don the Beachcomber, St. Paul, 1970s. Bring some friends and grab a straw! our own take on the classic communal cocktail featuring a potent blend of aged and spiced rums, tangy grapefruit, lime, and spices. garnished with fresh fruit, beautiful flowers, and plenty of fire with a cinnamon ka-boom. serves 2-4
Boo Loo
22.00
Luau, Beverly hills, 1965. Plenty of pineapple in this seriously-sized sipper for two. Aged gold, dark Jamaican and other fine rums swirl together with a touch of honey and pineapple juice, fresh from the very vessel it’s served in. serves 2
Beer, Wine, and Soft Beverages
Rotating Tap
5.00
We have a rotating selection of 4 microbrew beers, seasonal ciders, and housemade beverages on tap. See our specials for today’s selection.
Wine
6.00
Red, white, or sparkling white available.
Tallboy Du Jour
3.00
Tall and tasty, rotating selection.
Beer, Wine, and Soft Beverages: Soft Beverages
Cane Sugar Coca-Cola
3.00
Lemon-Lime Soda
3.00
Coconut Water
3.00
Diet Cola
3.00
Ginger Beer
3.00
Beer, Wine, and Soft Beverages: Virgin Sacrifices
Designated Diver
4.00
A mixture of passion fruit, vanilla, and fresh-squeezed citrus to tantalize the tastebuds.
Nadacolada
4.00
All the luscious flavor of coconut and pineapple, blended into a rich, creamy drink.
Nomojito
4.00
Mint, lime, and a splash of soda make for a minty treat.
B.G. Rickey
4.00
Grapefruit, cinnamon, and a generous splash of soda make for delightfully refreshing soft drink.
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Tiki Bar and Kitchen
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