1129 N. Nimitz Hwy. Honolulu, HI 96817808-550-3740

Reservations are accepted for parties of 6 or more. If you are interested in making a lunch reservation, please email CJ@nicospier38.com

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* Consuming raw or uncooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness.

TASTERS TO START

SPICED HERBED BRIE CROSTINI

Served with toasted walnuts, D'Anjou pears, green apples and a balsamic port wine gastrique

13

CRAB AND ARTICHOKE DIP

Served with lavosh

16

CRUDO DU JOUR

Please check with your server.

Market Price

POKE

Market Price

SOUPS

(ONE DAILY SOUP DU JOUR)

Ask your Server

CIOPPINO

Ask your Server

SALADS

CAESAR WITH OPTION OF KALE OR ROMAINE

(protein option available) [Add Chicken +8] [Add Grilled Fish (except Salmon) +8] [Add Shrimp +7]

Served with pesto caesar dressing.

12

FRUIT MÉLANGE

Black mission fig, pear, green apple, walnuts, onions, shaved fennel, balsamic vinegar and evoo dressed arugula.

14

LEMON TARRAGON GRILLED SHRIMP SKEWERS

Served over charred Belgian endive, grape tomato, red onions, Dijon vinaigrette

17

HERBED DIJON CRUSTED KING SALMON

Served over Waipoli mixed greens, crispy sunchokes, crispy bacon, lardon, red onions with a Ravigote vinaigrette

22

GRILLED SPANISH OCTOPUS

Served over torn frisee, shaved Brussels, cauliflower, fines herbes, roasted garlic, and lemon confit oil

20

SANDWICHES

Sandwiches come with choice of frites or salad

MUFFALETTA

Chefs assorted charcuterie, kalua pork rillete, provolone, spicy basil giarddineira spread in an artisan ciabatta

18

PAN BANGAT

Artisan ciabatta, Herbes de Provence rubbed Ahi sliced sashimi style, Waipoli greens, sliced tomato, truffled lemon-thyme marinated shaved fennel, haricot vert, Nicoise olive, and pepper tapenade, chopped egg (vegetarian option available)

18

CROQUE MONSIEUR

(Croque Madame with egg +2)

Sliced Jambon de Paris, Swiss, toasted white Pullman, and mornay sauce

15

CHEESEBURGER

7oz all beef patty, butter lettuce, tomato, onion, smoked cheddar, cracked pepper, and mustard rubbed bacon, brioche bun

18

ENTREES

FISH LOCO MOCO

6oz Catch of the Day Seared ala plancha. Choice of rice, bechamel sauce, fines herbes, sunny side egg, crispy potato curls.

18

SEAFOOD PAELLA

Chef's selection of seafood, chorizo, andouille, peas, tomato saffron-scented rice.

20

FINES HERBES ROASTED JIDORI CHICKEN PASTA

8 oz airline, linguine, peas, mushrooms, asparagus, grape tomatoes, lemon dijon cream sauce

22

STEAK FRITES

8 oz grilled Hanger with crispy shallots and garlic butter served with bistro fries.

24

GRILLED PORK CHOP

8 oz apple cider brinde Duroc pork, charred brussel sprouts, bacon apple mustard relish, (starch available ala carte)

24

SIDES À LA CARTE

VEGETABLES

• Roasted cauliflower
• Roasted Brussel Sprouts

6

HOUSE SALAD SERVED WITH DIJON VINAIGRETTE

6

SIMPLY GRILLED CATCH OF THE DAY

8

FINE HERB ROASTED JIDORI AIRLINE CHICKEN

8

CHOICE OF RICE

• White
• Brown
• Basmati

4

SWEET ENDINGS

CHOCOLATE BREAD PUDDING

Served with Mexican macadamia nut brittle and Crème Anglaise

8

SKILLET CHOCOLATE CHIP COOKIE

A la mode Vanille

9

IL GELATO

6

SORBETTO

4

A LA MODE

4