Senia Menu (Update 2025)
Welcome to Senia, a culinary gem nestled in Honolulu, known for its vibrant New American cuisine and innovative cocktails. At 75 N King St, Senia artfully blends local flavors with classic techniques, creating an unforgettable dining experience. The menu reflects chef Anthony Rush's dynamic approach, featuring stunning presentations and balanced flavors.
- Snacks: Delight in unique offerings like "Poke" Crackers with avocado and squid ink, and savory Kalua Pork & Cabbage Croquettes.
- Cocktails and Mocktails: Explore creative beverages such as the refreshing Yuzu Sour and refined Cosmopolitan, showcasing the artistry of mixology.
- Family-style Dining: Share a taste of everything with thoughtfully crafted tapas-style dishes, allowing for a truly communal experience.
Customers rave about the exceptional service and immersive atmosphere, making Senia not just a meal but a memorable celebration perfect for special occasions.
Snacks
"Poke" Cracker
Avocado, ponzu, squid ink
Chicken Liver Mousse
Financiers, peach, buttermilk
Kusshi Oyster
Yuzu ginger foam
Kalua Pork & Cabbage Croquettes
Chili pepper water
San Benedetto Sparkling Water (1l)
Nilgiri Iced Tea
Plantation Tea
(Nilgiri iced tea with fresh-juiced pineapple)
Senia Spritzer
Please ask your server for today's flavors.
Yuzu Sour
(Seedlip garden, yuzu, egg white)
Cosmo
(Seedlip grove, cranberry, citrus)
Soft Drinks
Mocktails
Yuzu Sour
(Seedlip garden, yuzu, egg white)
Cosmo
(Seedlip grove, cranberry, citrus)
Burrata
Leek, sopressata, tomato
Squash Salad
Pomegranate, pumpkin seeds, goat cheese
Charred Cabbage
Shio kombu, green goddess, buttermilk
Beet-Cured Hamachi
Horseradish, grapefruit, charcoal oil
Maui Venison Tartare
Salsify, pistachio, mulled wine
Roasted Bone Marrow
Beef cheek marmalade, hawaiian sweet rolls, piccalilli
Sautéed Foie Gras
Parsnip, sweet potato, berbere spice
Market Fish
Bacon and mustard green jam, white bean, okra
Maine Sea Scallops
Sunchoke, kale, brown butter
Sopressini
Mushroom, smoked mozzarella, parsley
Crab Ravioli
Saffron, fennel, serrano chili
Duck Reginette
Celeriac, cranberry, ricotta
Plates
Share
Triple-Smoked King Salmon
(2-4 people) lemon & chive waffles, maple butter glaze
Braised Lamb Shank
(2-4 people) mint bao buns, red currant, cucumber yogurt
Wagyu Short Rib
(2-5 people) pastrami spice, salsa verde
Smoked Potato Salad
Yam, egg, herbs
Blackened Cauliflower
Lemon, caper, castelvetrano olive
Fried Brussel Sprouts
Korean bbq sauce, red chili, jicama
Sides
Heating Instructions
Chestnut “Madeleines"
(Extra snack) - ready to eat
Confit Duck & Foie Gras Terrine
Ready to eat (pistachio, sour cherry, piccalilli, smoked apple jam)
Housemade Baguette
Ready to eat (trio of butter: noisette, parsley, truffle)
Salade Niçoise
Ready to eat (ahi, quail egg, niçoise olive)
Mushroom Vol-Au-Vent
Ready to eat to warm: lift vol-au-vent and parchment paper out of container and place both on a baking sheet. Bake at 250f (low fan) for 10 minutes. (Does not need to rest before enjoying.)
Mousse Au Chocolat
Keep refrigerated (valrhona chocolate, crème fraîche)
Kaimana Lychees
(Extra treat) - ready to eat