Oasis supports the local community with a menu featuring eighty-five percent local product.

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Hitachino Nest –
 “Classic” IPA  10
La fin du monde – triple   10
Brother Thelonious – ale 10
                 Hoegaarden – belgian wheat   7 
                 Leffe – blonde    7
 Guinness, New Castle,        6
 Asahi    6
 Asahi Black     7
 Bass(draught)   6
 Heineken, Corona    6 
 Coors Light, Bud, Bud Light  5

   Longboard (draught)     6
   Firerock Pale Ale   6
   Big Swell IPA  6
   Hawaii Nui Hapa Brown      6
   Bikini Blonde Lager    6

    After Dinner
    Macadamia nut hot buttered rum   
    House-made mac nut butter,
    Koloa dark rum, cloves   10
    J Pear  15
    Kopke 10 yr Tawny Port   12
    Kopke White Port      10
    Jorge Ordonez Moscatel     12
    Normandin Mercier Cognac    25
    Don Julio 1942    25
    Jameson 18 year Whiskey        18

Handcrafted Cocktails

Classic Mai Tai   12

  3 rums, lime, lilikoi

  house made orgeat

Okolehau Cooler   12

  Gin, fresh coconut,

  grand marnier, lemon

Grapefruit Lilikoi Martini  11

Absolute Ruby Red, lilikoi, 

fresh grapefruit

Signature Cocktails 10

Thai Martini

  Lemongrass & Kaffir lime vodka  

  coconut rum, ginger liquor

Pineapple Martini

  Pineapple infused vodka

  w/ blackberry sink

Island Connection

  Koloa spiced rum, Falernum,

  jalapeno honey


  Cazadores reposado tequila,

  allspice agave, ginger, lemon, soda

Drink Menu:

Oasis Dinner Menu: Hours 4pm - 9pm

Happy Hour 4-6pm daily

$3 Draft Beers

$1/2 off Signature Cocktails

$4 well drinks

$5 glasses of wine

Every Wednesday 4-6pm

Special Chef’s Choice Menu

Special entertainment

Drink Specials

                                          Specialty  Beverages

                  Champagne Cocktail

Grey Goose l’orange, pomegranate, peach bitters 12

Wine cooler

Pineapple, passion fruit, peach 10

Bloody Mary

House blended herbs & spices 10

Sparkling Rose

Prosecco, Rose simple, Campari, orange bitters 12

Prickly Pear Press

Grey Goose La Poire, St. Germain, ginger, lemon, lime 12

Brunch Specialties

Kailani Farms mixed greens, grapefruit vinaigrette, radish, & cherry tomatoes 10

Arugula and beet salad, macadamia nuts, goat cheese, roasted garlic, sherry orange vinaigrette 13

Island fruit plate 12

Warm crepes, roasted pineapple, caramel, & lime cream  14

A’akukui burger, tempura onion ring, bacon jam, arugula, Kunana goat cheese, & Hawai’ian Gold mustard 15

Oasis benedict, ahi poke over white rice, poached egg avocado, & miso hollandaise 16

Oasis Loco Moco, A’a’kukui burger over white rice, poached egg, and cognac soy 15

Short rib and garlic potato hash, poached egg, & miso hollandaise 17

Sunday Brunch: 10am - 2pm


Pork wontons, spicy ginger soy 10

Fresh catch tartare bruschetta 11

Crispy calamari, breaded, fried & tossed in a Hawaiian chili pepper honey glaze 11

Clams, ginger pork sausage, cilantro, sake broth, toast 12

Crispy Okinawan sweet potato chips, truffle hollandaise 7

Soup of the day 7

Arugula and beet salad, macadamia nuts, goat cheese, roasted garlic, sherry orange vinaigrette 13

Grilled kale, whipped brie, brioche crouton, pickled shallots, roasted shallot vinaigrette 11

Caprese style tomatoes, basil pistou, Kunana chevre 12

                            Oasis mixed greens salad, pickled carrots, cherry tomatoes, chèvre, citrus vinaigrett, 9


(available in half/full portions)

Farmer’s market curry 13/21   add local catch 4/7  

Pan-seared catch, Okinawan sweet potato purée, bok choi, truffle vinaigrette 16/29

Grilled catch, saimin noodles, farmer’s market vegetables, seven minute egg, dashi broth 15/28

Shepherd’s pie: ground lamb, creamy mashed potato 16/28

Soy braised short rib, truffle fried rice, bacon 15/28

Grilled pork chop, creamy mashed potato, kale, sage butter 14/26

A’a’kukui grass fed burger, tempura onion ring, bacon jam, Rick’s hot mustard,

arugula and  Kunana chevre 15

Grilled 14 oz. Hawai’ian Rancher’s strip, creamy mashed potato, sautéed spinach, cognac-soy 32

(Our apologies, but the strip is unavailable in half portions.)

Quinoa with sprouts, farmer’s market vegetables 14/24


                                                        French fries 5                                 Green beans 6

                                                       Creamy mashed potato 5               Bok choi 5

                                                       Okinawan potato purée 5               Bacon & truffle fried rice 7


Apple banana spring roll, cinnamon sugar, seasonal gelato 7

Dark chocolate and Kaua’i coffee pot de creme 8

Daily seasonal selections of gelato & sorbetto 7

       Gelato: Salt Pond or Lava Flow

                                                                       Sorbetto: Lychee, Blood Orange, POG

We encourage sharing and pairing with our focus on quality, simplicity & sourcing locally.

Now offering personalized dinners on the beach.  Please contact us for details.

Oasis supports the local community by featuring local products provided by…

Kailani farms, Kaneshiro, Wooten, Papalani, A’akukui, Kevin Yamase, Strong organics

A 20% gratuity will be added to groups of 6 or more

Today’s soup 7

Arugula and beet salad, macadamia nuts, goat cheese, roasted garlic, sherry orange vinaigrette 13

Mixed greens, radish, cherry tomato, grapefruit vinaigrette 9

Okinawan potato chips, truffle hollandaise 7

Pork wontons, spicy ginger soy 10                        

Grilled local eggplant wrap, brown rice, chickpea puree, sprouts 13

Local catch tempura, fries, lemon aioli  15

Philly cheesesteak, Amoroso’s roll, grilled onions, white American  14

A’a’kukui grass fed burger, crispy tobacco onions, bacon jam and Kunana goat cheese  15

Local catch confit wrap, organic greens, avocado, sprouts, aioli  15

Local catch tacos, corn tortilla, shredded cabbage, salsa fresca, avocado, salad  14


Fries 5

Side salad 5

Brown Rice 5


Gelato or Sorbetto from Papalani  7

Oasis supports the local community by featuring local products provided by…

Kailani farms, Kaneshiro, Wooten, Papalani, A’akukui, Kevin Yamase, Strong organics

A 20% gratuity will be added to groups of 6 or more

Lunch Menu: 11:30am - 3pm

Wine List


Gruet Blanc de Noir N.V., New Mexico                                                      10/55

Zardetto Prosecco, Italy    9/50

                        Veuve Cliquot N.V. Brut, Champagne                                    95


Les Hospices Sauvignon Blanc 2011, Loire11/55

Fantinel Pinot Grigio 2011, Fruili Grave11/55

Bishop’s Peak Chardonnay 2012, San Luis Obispo 10/50

Dashe Cellars Riesling 2010, Mendocino10/50

Triennes Granache Rose 2011, Provence  9/45

Botani Dry Moscatel 2011, Spain  9/45

Llai Llai Chardonnay 2009, Chile  8/40

Zocker Gruner Veltliner 2011, Edna Valley  9/45

Mer Soleil Chardonnay 2009, Monterey     75

Robert Weil Riesling 2008, Austria     65

Evening Land Chardonnay 2010, Burgundy     60

Talbott Logan Chardonnay 2010, Monterey     50


Buena Vista “The Count” Proprietary Red 2008, Sonoma  12/60

Quivira Zinfandel 2010, Sonoma11/55

Gauthier, Pinot Noir 2011, Napa Valley10/50

Epiphany Gypsy 2008                                               10/50

Santa Cristina Antinori Sangiovese 2010, Tuscany           8/40

Nickel & Nickel CC Ranch Cabernet Sauvignon 2009, Napa   140

Nickel & Nickel CC Ranch Cabernet Sauvignon 2008 Napa   130

Domaine Serene Evenstad Reserve Pinot Noir 2008, Oregon   120

Enroute Pinot Noir 2011, Russian River Valley Oakville                                    95

J Pinot Noir 2009, Sonoma     85

Chronic Cellars “Sofa King Bueno” Red 2011, Paso Robles     55

Our menu is a collaborative effort of culinary experts Scott Hailer, Lisa Moore and Clay Mason under the 
direct supervision of our Chef de Cuisine: Sean Smull.