Annual Lu'au at Willamette University

Green Salad (V, V*, GF)

Tossed greens served with our delectable house-made dressing.

Pineapple (V, V*, GF)

Sweet, succulent, and fresh from Hawaii. Pineapple plantations played a huge part in bringing together people from different countries to live and work on this small group of islands in the middle of the Pacific Ocean.

Yakisoba (V)

A Japanese-influenced dish of stir-fried noodles and vegetables that has been modified to be vegetarian friendly.

Lomi Lomi Salmon (GF)

Not a salsa, but a side dish or wonderful add on to almost any of the entrees we have. Inspired from the Tahitian dish, possion cru, Lomi Salmon is a blend of salted salmon, diced tomatoes, onions, and green onions.

Kalua Pork

A traditional Hawaiian dish customarily cooked in an underground oven (imu). “Kalua” in Hawaiian means to “pull apart.”

Shoyu Chicken

This popular Japanese-influenced plate lunch staple features chicken in a shoyu (soy sauce) base marinade. Don’t be afraid to dig in and use your fingers along with your knife and/or fork.

Veggie Fried Rice (V, V*)

Fried rice is a popular dish in Hawaii, as rice is one of the staple items of many dishes.  Mixed together with vegetables, this dish will surely balance out the rich flavors of the various other dishes.

Guri Guri (V, V*)

Guri Guri is a dessert from Hawaii that was first made during the “Plantation Days” in the 1900s. First formulated by a Japanese-American, this cross between sherbet, shave ice, and ice cream, was a hit among the local community because of its ability to cool people off during the hot summer days.

Key: V= vegetarian V* = Vegan GF= Gluten Free