We are Tiki's Grill & Bar, a locally owned and operated establishment in the heart of Waikiki. We are proud to introduce three new dishes to our menu that feature locally sourced ingredients and innovative flavors. These delicious new dishes are the creations of Chef Ronnie Nasuti, who has been busy sourcing the best local ingredients to create unique and sustainable cuisine.

One of the new menu items is the Venison Bolognese, which is made with tender Moloka'i axis deer, pork, Marzano tomatoes, and pecorino romano. The dish also features island moringa pappardelle. Chef Ronnie emphasizes the environmental benefits: "By purchasing wild venison, we enjoy a delicious meal while addressing deer overpopulation on Molokai. This reduces vegetation damage and prevents soil erosion, protecting our coral reefs. Every time you eat this dish, you're delighting your taste buds and supporting a healthier environment."

Our next new addition to the menu is the Housemade Vegan Silken Tofu, which offers a vegan twist on traditional Hawaiian poke. This dish features truffle-scented sea asparagus, Ewa sweet onions, grape tomatoes, ogo, shoyu, and yuzu, and is a delicious and healthy alternative for vegans and non-vegans alike.

Finally, the Moringa Pappardelle Alfredo is a vegan alternative to classic Alfredo pasta. This dish combines truffle-scented pasta primavera, Small Kine Farms cremini, roasted vegetables, Kahumana organic tatsoi greens, and macadamia nuts. Chef Ronnie playfully remarks, "I made this for my vegan friends, but my meat-eating friends love it too!" - which highlights the restaurant's inclusive approach to cuisine.

Tiki's Grill & Bar has been a Waikiki favorite for over two decades, and the addition of these new dishes to the menu is a testament to the restaurant's commitment to sustainable and innovative cuisine. Michael Miller, Partner of Tiki's Grill & Bar, expressed his excitement over the new menu items, stating that "Chef Ronnie has done an incredible job of sourcing local ingredients and preparing them in a way that highlights their natural flavors."