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.
Lunch
We offer ingredient-driven farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit.
– Lucy’s Garden
GARDEN
LUCY’S GARDEN MIXED GREENS
fennel, celery root, meyer lemon-honey vinaigrette 10
FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, shallot curry dressing, carrot fronds 11
LUCY BEET SALAD
shaved bohemian romeo cheese, banyuls vinaigrette, cress 13
LITTLE FARMS SUNCHOKE SOUP
emilia hills truffle, crème fraiche, k&j apples, chervil 11
HOUSE-MADE PASTA
joseph’s best whole wheat flour, wild mushrooms, truffle nage,
sweet brentwood corn 13
LUCY GARDEN TRIO
carrot, greens, beet 14
OCEAN
MARYLAND SOFT SHELL CRAB
soba noodle and cucumber, radish, mint and rau ram salad, carrot ginger vinaigrette
13/27
MAINE DIVER SCALLOPS
choy’s, crispy green tea noodle,
sweet and sour vinaigrette, thai basil 22
BIGEYE TUNA COBB SALAD
head lettuces, garden herb dressing, hobbs’ bacon, crumble blue cheese 20
OYSTERS ON THE HALF SHELL
3 beau soleil, 3 kumamoto,
champagne mignonette 21
LOCAL PETRALE SOLE
kohlrabi purée, arugula, lemon caper brown butter, caramelized turnips 20
DUNGENESS CRAB CAKE SANDWICH
4oz dungeness crab meat, cabbage salad, tedd’s ketchup and smoked tomato bun 15
GEORGIA TURTLE FREE SHRIMP CAESAR
hearts of romaine, white anchovies, olive croutons, shaved reggiano cheese 18
RANGE
CHARCUTERIE & CHEESE
cured meats and artisanal cheeses, whole grain mustard, cornichons 22
MASAMI RANCH BURGER
kobe beef, pickled vegetables, herb fries 18
MARY’S CHICKEN
tomatillo and tomato relish, blistered pole beans, sweet corn fritter 20
GRILLED HAM & CHEESE
house-cured ham, gruyère, house-made potato chips 12
REUBEN SLIDERS
cured brisket, spicy remoulade, sauerkraut, house-made rye buns 14
DON WATSON’S MILK-FED LAMB SANDWICH
violet mustard, horseradish crème fraîche, sylvetta, sweet potato shoestrings, pickled vegetables, acme herbed focaccia 17
PULLED BARBEQUE PORK
tedd’s pretzel bun, house-made barbeque sauce and coleslaw, herb fries 17
Executive Chef Victor Scargle
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.
