University of Hawai'i System Repository

The Seafood Emporium

Brewmoon

light Q O t) • dark 
lunar sampler five 4 oz servings of brew moon beer 5.50 
O moonlight refreshingly crisp american-style, low-calorie light lager. subtle hop notes balanced 
by a light body accent this easy drinking, low alcohol beer 3.25 4.00 4.75 
0 mayberry wheat rfd an unfiltered ale, brewed with wisconsin grown wheat; 
fruity overtones, hint of summer berries 3.25 4.00 4.75 
O munich gold german style export lager, medium-bodied, smooth, dry finish; 
gold medal winner at the 1996 Great American Beer Festival® 3.25 4.00 4.75 
0 great pacific pale ale american-style pale ale, light amber in color, wonderfully drinkable; floral 
hop aromas supported by a malty profile balance this classic style 3.25 4.00 4.75 
t) hawaii "5" ale copper-colored, smooth malt flavor; medium-bodied amber ale 3.25 4.00 4.75 
brew master's special ask your server about our current seasonal offerings 3.50 4.25 4.75 
rocket rootbeer made on premise, creamy and sweet non alcoholic pint 2.50 
all beers small regular large 
rocket rootbeer made on premise pint 2.50 
plantation iced tea 2.50 
fresh squeezed orange juice 3.25 
cranberry juice 1.75 
lazo teas 2.00 
tynant sparkling water 3.50 
evian mineral water sm. 3.50 lg. 5.50 
coke diet coke ginger ale sprite 2.00 
free refills of house coffee, tea and. soft drinks 
menu descriptions do not include all ingredients 
- the lunar sampler 
cappuccino 2.7 5 dbl. 3.50 
espresso 2.75 dbl. 3.50 
caffe latte 2.75 dbl. 3.50 
caffe mocha 2.75 dbl. 3.50 
kona coffee high and low gravity 2.00 
chilled mocha cafe 3.25 with vanilla ice cream 3.75 
cinnamon spiced ice coffee 2.75 
with vanilla ice cream 3.25 
r estourard , mi,:.robrewery 
Ward Center 
1200Ala MoaRa Boulevard 
Honolu!u,H!96814 
phone 1808) 593-0088 
fax(808)593-0033 
www.brewmoon.com 
\1 
sweet maui onion rings handcut, beer battered 5.25 
dill fried calamari jalapeiio nuoc cham sauce and spicy tomato caper sauce 7 .50 
beer crackers roasted garlic, fresh grilled flat bread, gorgonzola 6.75 
heavy metal nachos chi li , guacamole, jack cheese, jalapeiio 7 .50 
crunchy almond chicken tenderloins honey mustard and bbq sauce 6.75 
spicy almond buffalo tenders bleu cheese 6.75 
philly quesadilla sirloin steak, onions, peppers, mushrooms, mozzarella, tortilla 7.50 
applewood smoked salmon flatbread citrus creme fraiche, fresh mozzarella, roasted on ion 6.75 
grilled portabello mushroom aged balsamic, gorgonzola, stuffed focaccia 7.25 
spiked poke spiced ahi, three sauces, cucumber sa lad 8. 75 
coconut shrimp lightly fried, sweet pineapple chil i cream 9.25 
fire roasted ribs molasses and soy marinade, spicy musta rd sauce 9.25 
sesame seared ahi ginger, somen salad, ale wasabi, wa kame 8.50 
south shore sampler fire roasted ri bs, calamari , almond chicken te nders 10.25 
soup of the day mug 3.25 bowl 4.25 
jalapefio corn chowder shrimp, pungent cilantro, peppers mug 3.75 bowl 4.75 
all served with idaho fries or rice 
grilled black angus burger half pound 7 .25 
smothered burger choose any two toppings, chedda r, bou rsin, bleu cheese, swiss, bacon, mushroom, oni on 8.25 
grilled ancho chicken breast sharp cheddar cheese and spicy aioli 8.50 
horseradish crusted chicken breast swiss, fresh horseradish-mustard sauce 8.50 
grilled portabello mushroom sharp vermont cheddar, sprouts, spicy aioli 8.25 
sandwich of the day chef 's whim 7.75 
half sandwich of the day mug of soup or mixed green salad 6.75 
turkey club sliced free range turkey breast, tomato, bacon 7.75 
three cheese pizza plum tomato, garlic, mozzarella, parmesan, asiago 9.25 
luau pizza smoke-roasted pulled pork, roasted garlic, maui onion, parmesan, mushroom 10.25 
portabello pizza salad three cheese, tomato, portabello mushroom, mesclun greens, balsamic vinaigrette 10.25 
veggie pizza peppers, onion, mushroom, grilled asparagus, broccoli , three cheese, tomato 10.75 
kakaako chicken curry banana, apricot and pineapple curry, trad itiona l five garnish, white rice 8.75 
jambalaya spiced meats, seafood and andoui lle, white rice 10.25 
ginger sesame stir-fry sca llion, green bean, fresh noodle, bean sprouts, soy pineapple glaze 
with tofu 8.75 chicken 10.75 shrimp 12.25 
moroccan spiced chicken fresh half ch icken, green vegetable, garlic mashed or rice 12.25 
chicken and rib combo spiced chicken, fire roasted ribs, sauteed green vegetables, garl ic mashed or rice 13.50 
steamed mahi ginger and lemon grass, shoyu, sca ll ion, peanut oil sauce 12.50 
maine lobster asparagus ravioli ginger lobster bisque, shi itake mush rooms 13.25 
manila clam pasta fine spaghettini, fresh clams, white wine, garlic, fresh basil 10.25 
farmers' market salad grilled chicken, roasted onion, parmesan. potato crouton, roasted garlic, balsamic vinaigrette 11.25 
smoked salmon salad grilled asparagus, egg, green beans, mixed greens, caper, tomato, red onion 12.25 
roquefort salad fresh green spinach, roma ine, cider vinaigrette, sharp roquefort 7 .50 
with shrimp 9.75 
caesar salad peppered crouton, showered parmesan 6.75 with gril led chicken 9.75 
veggie stack herb seared vegetables, polenta cake, spiced olive, broken ba lsamic vinaigrette 10.50 
with shrimp 15.00 
half moon mixed green sa lad, balsamic vinaigrette 4.25 half caesar 5.25 
s1cte5 
idaho fries 2.75 battered sweet maui onion rings 5.25 hippie slaw 2.50 
garlic mashed potato 3.25 green vegetables 3.25 jasmine white rice 2.25 
sWeeTstu~ 
brew moon chocolate pudding cake steamed in pale ale, caramel sauce, cinnamon ice cream 5.50 
strawberry shortcake sundae fresh sugared strawberries, three sauces, shortcake, ice cream 6.25 
chocolate peanut butter crunch chocolate peanut butter mousse, chocolate cake 6.75 
chocolate sampler chocolate peanut butter crunch, XTC, moon pudding, pistachio ice cream 9.25 
profiteroles vanilla bean ice cream, warm dark chocolate sauce 6.75 
brewers' rootbeer float vani lla bean ice cream 3.50 
strawberry tart 5.50 
choice of house ice cream or sorbet island flavors of the week 2.75 


A Communications Department newsletter from University of Hawai'i - West O'ahu published on Monday, August 12, 2024, to the faculty and staff listserv.A web preservation file has been captured for this newsletter in addition to the PDF. Contact the UHWO Library for access

Communications Department

Makahaiwaʻa - UH West Oʻahu's Weekly Newsletter - Week of August 12, 2024

The Hoot, 2024-03 (issue 64)

Kamau, Ihilani kawaipunahele ʻo omokaʻa

Wiegner, Tracy

Tropical Conservation Biology & Environmental Science

Predicting sea level rise impacts to coastal wastewater infrastructures and water quality along the Kailua-Kona shoreline

Gaylord's

L'Uraku

A Communications Department newsletter from University of Hawai'i - West O'ahu published on Monday, April 29, 2024, to the faculty and staff listserv.A web preservation file has been captured for this newsletter in addition to the PDF. Contact the UHWO Library for access

Makahaiwaʻa - UH West Oʻahu's Weekly Newsletter - Week of April 29, 2024

Chef/Proprietor Arnold Eric WongSous Chefs Mike Kenela and Jim Taylo

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The Seafood Emporium

Brewmoon

Makahaiwaʻa - UH West Oʻahu's Weekly Newsletter - Week of August 12, 2024

The Hoot, 2024-03 (issue 64)

Predicting sea level rise impacts to coastal wastewater infrastructures and water quality along the Kailua-Kona shoreline

Gaylord's

L'Uraku

Makahaiwaʻa - UH West Oʻahu's Weekly Newsletter - Week of April 29, 2024

The Seafood Emporium

EOS

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