When dining at Si Bon, you can enjoy open-faced sandwiches on either a waffle or toasted brioche, which are fresh-baked twice a day. A few of our sandwiches include the pan-fried chicken breast with sautéed shiitake mushrooms and Gruyere cheese, Juniper gravlax with cucumber and goat cheese cream, and an Angus burger with grilled Maui onions and aged cheddar.
A customer favorite is our nine-hole escargot waffle, which features escargot in each waffle hole. The spongy waffle soaks up the garlic sauce, ensuring each bite is full of flavor. One of our signature dinner entrées is the Mussels "Marinière" with hand-cut Belgian fries. We use a special potato from back east, called Kennebec, which is very similar to the real Belgian potato. The chef double fries the potato in duck fat at different temperatures so that it's crispy. Another entrée that has shown to be a front-runner is the lobster chopped salad with a tangy mustard and tarragon dressing.