Greek Yogurt Parfait, $5Building this parfait begins with a thick dollop of creamy Greek yogurt. A drizzle of honey is added, then a layer of seasonal fruit and a sprinkle of sliced, toasted almonds. A wide layer of yogurt is added and topped with another honey drizzle, more seasonal fruit and a generous amount of almonds. For light eaters, it's a filling meal that's packed with protein and calcium. Owners Jake and Erron DePew buy seasonal fruit and vegetables at the farmers market. Earlier this year, the parfait was loaded with sun-ripened mangos, but since Kauai's fruit season is pretty much pau (finished), today's parfait was topped with fresh raspberries and blueberries.
Cowboy Bagel Sandwich, $8A heartier grab-and-go option is the Cowboy Bagel Sandwich. Thin slices of hand-cut, house-smoked pork tenderloin are seared on the grill-top, and sandwiched between a toasted everything bagel. Melted pepper jack cheese and slivers of red onions add sparks of heat. Juice from slices of fresh tomatoes meld with the runny center of a fried egg.
Sweet Hawaiian French Toast, $11Runners can carbo-load with French toast, breakfast potatoes (not pictured) and three slices of Jacon; bacon that’s cured for one week, rinsed for eight hours and cold smoked for two hours. Four thick wedges of sweet Hawaiian bread get a quick dip in eggs before they're finished on the grill. A side of maple syrup and seasonal fruit finish the dish.
Omelet Plate, $11A fluffy, two egg omelet stuffed with sweet caramelized onions, cubes of juicy tomatoes, crispy chunks of jacon, and melted pepper jack cheese. Wedges of toast are served alongside and the plate is packed with perfectly cooked breakfast potatoes. Instead of french fries, Jake and Erron make Pig Tails—try the Disco Fries ($6) with lunch—and use the potato ends for breakfast. The ends are thick, creamy on the inside and crispy on the outside. A even hand with seasoned salt makes them even more addicting. I swear to you, these are my favorite version of fried potatoes on this island. What's better than a lazy, Sunday morning breakfast? Check it out tomorrow morning and let me know what you think. For daily lunch specials, check out The Green Pig on Facebook, or call for custom catering and to-go orders. The Green Pig 808-212-5769 Tuesday - Saturday, 7 a.m. to 5 p.m. Sunday, 10 a.m. to 5 p.m. Closed Mondays
All photos for this blog post were provided by Daniel Lane of Pono Photo.