We began our meal with crispy Kunana Dairy chevre salad with Kula strawberries, and Hirabara Farms
Earth grown lettuce and finished with incredible Nihau ono served with kale, lemon, and local squash.
There is no salad in the world as wonderful as the one you
grow yourself, especially for students who have never tasted a homegrown tomato or pulled
lettuce and other salad fixings from the rich
earth.