Turtle Bay Resort
Oahu, Hawaii
Picture a sun-drenched island in the Pacific. A place of such natural beauty, even business seems like a breezy day in paradise. Welcome to Turtle Bay Resort on Hawaii's North Shore.
Happy Hour
Monday through Thursday
4:30 p.m. – 6:30 p.m.
~ All bottled beers are ½ price
~ All wines by the glass are ½ price
~ Selected spirits are $7
~ Food items on the bar menu listed as $10 $11 and $12 are
½ price
~ Featured cocktail of the month is the Yountville Spritzer $10
– Lucy’s Garden
HERB ROASTED ALMONDS 4
MARINATED OLIVES 4
HERB FRIES
house-made ketchup 5
MISO SOUP
cabbage & choi, mushrooms, tofu 8
KENNEBEC POTATO CHIPS “DIRTY CHIPS”
pt. reyes blue cheese dressing, house made barbeque sauce 8
DUO OF CHICKPEA AND EDAMAME HUMMUS
herb flatbread, extra virgin olive oil, smoked paprika 8
MARY’S ZAHTAR CHICKEN DRUMMETTES
deb’s pepper jelly 10
TOLENAS FARM QUAIL
lucy’s mole sauce 12
MARY’S CHICKEN SLIDERS
pickled fennel, spinach, dijon mustard 10
LUCY’S GARDEN MIXED GREENS
fennel, celery root, meyer lemon-honey vinaigrette 10
CARAMELIZED ONION & CHEESE PANINI
sweet onion, fontina, garden greens 10
LITTLE FARMS SUNCHOKE SOUP
marche truffle, crème fraiche, k&j apples, chervil 11
FRESHLY DUG CARROT SALAD
confit carrots, chips and fronds, shallot curry dressing 11
LIBERTY FARMS DUCK BAO
hoisin sauce 10
FRITTO MISTO
artichokes, oysters, fennel, calamari, kale, kaffir lime aioli 12
LIBERTY DUCK CONFIT MAC-N-CHEESE
fontina and gruyère cheese, lemon thyme 12
GRILLED HAM & CHEESE
house-cured ham, gruyère, potato chips 12
CHARCUTERIE & CHEESE
cured meats and artisanal cheeses, whole grain mustard, cornichons 22
OYSTERS ON THE HALF SHELL
half-dozen, shiso and yuzu mignonette 21
GEORGIA TURTLE-FREE SHRIMP
court bouillon poached, house-made cocktail sauce 16
MASAMI RANCH BURGER
kobe beef, pickled vegetables, herb fries 18
Executive Chef Victor Scargle
Chef de Cuisine Alfredo Cortez
We use sustainable, organic and biodynamic products
whenever possible. A service charge of 20% will be added to all parties of 6 or more.
California State Food Code requires us to inform you that consuming raw or undercooked meats, seafood and eggs may increase your risk of food borne illnesses.
