Kamahalo Friday Menu

Signature Bacon Fried Rice with chive scrambled eggs and 3 Vermont Maple sausage links. Complimentary basil pesto available upon request.

The signature Ciao Morgano comfort bowl: rich, creamy chicken stew with sautéed onions, carrots, celery, peas, and green beans, topped with handmade buttermilk–chive dumplings.

Caramelized onions and sautéed mushrooms in a rich paprika–dill broth. A must-try Ciao Morgano classic!

An Italian-style baked egg pie (like a crustless quiche) with oven-roasted ham, paprika potatoes, gluten-free pasta, and Pecorino Romano, sliced into hearty wedges.

Italian baked egg pie with tangy sun-dried tomatoes, slow-roasted garlic, gluten-free pasta, and Pecorino Romano — rich, savory, and served by the slice.

Chive scrambled eggs and a savory sausage patty with aged white cheddar on a toasted English muffin.

Smokey bacon, roasted paprika home fries, chive scrambled eggs, aged white cheddar, and chunky salsa in a wheat tortilla.

Roasted paprika home fries, nutmeg-infused spinach, crumbly feta, and chive scrambled eggs in a wheat tortilla.

Toasted croissant sandwich with chive scrambled eggs, grilled asparagus, Gouda cheese, and fresh arugula. Add sun-dried tomatoes for $1.

The Ciao Morgano classic! Toasted turkey and Brie with fresh arugula and cranberry chutney on the side.

Oven-roasted ham with Jarlsberg Swiss and a signature honey–mustard sauce made with local honey and avocado mayo. Pickles and fresh arugula available upon request.

Golden puff pastry filled with ricotta, Pecorino Romano, and spinach, baked around a softly set, lightly salted egg in the center.

Flaky, all-butter croissants baked fresh for the faire. Enjoy them plain or with a side of jam.

Creamy lemon–blueberry risotto baked into tender cakes, topped with toasted almonds and a fresh blueberry. Mildly sweet and gluten-free.

Another Ciao Morgano classic! Organic mangos and dark cherries with a buttery cinnamon–nutmeg crumble. Gluten-free and richly decadent.

A seasonal twist on the classic: blueberries, blackberries, and mango baked under a buttery cinnamon–nutmeg crumble. Gluten-free.