We are excited to announce a new menu, highlighting locally sourced ingredients and diverse flavors!
“This is our dream menu, the menu we have always wanted our guests to experience. We’ve always featured fresh local fish and Big Island beef, but now we are also integrating many other locally sourced ingredients into our dishes,” explains Three’s co-owner and chef Travis Morrin. “We also wanted to take our sushi to the next level by diversifying our offerings and adding more signature rolls. This turned out to be the catalyst for other new menu additions.” continues Morrin.
The new Three’s Bar and Grill menu begins with breakfast 7 days a week, featuring as many Benedict’s as their are days and what co-owner and Chef, Cody Christopher, has declared “the absolute best” huevos rancheros made using a century old secret recipe from Mexico City. Lunch is all about the new Upcountry Kale Salad and it’s delicious locally sourced ingredients. Dinner highlights include perfected “Three’s traditional ramen,” using fresh Iwamoto family noodles and a pork soy dashi broth thats simmered for 12 hours and the grass fed “Hawaiian ranchers 12oz prime rib” with Lahaina Town Brown Ale jus and whole mustard-garlic rub.
Raw bar is now served starting at 11:30am daily, with daily specials and sushi chefs who will make custom rolls to order.
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