Restaurant

"What we really want to accomplish is the aloha spirit," Toma said about the casual, friendly trait prevalent in the 50th state. "That openness people will feel coming here."

With that in mind, Toma opted for bamboo place settings instead of linen, Hawaiian music instead of top-40 and colorful paintings of Hawaii by Oceanside artist Steve Barton instead of golf-themed pictures often found in clubhouse restaurants.

Toma, 47, was born in Hawaii but grew up in Orange County. For the past two years, he has operated the Sunrize Cafe in Bonsall, but had his mind set on opening a Hawaiian-themed restaurant.

Stacey Hart bought the Fallbrook Golf Club 11 months ago, and the new owner heard about Toma's restaurant from local golfers. Toma was invited to take over the club restaurant, which he opened last month with its new theme.

"There's a big void in this area for fresh fish in a casual but nice way," Toma said. "For dinners, we bring in fresh fish from Hawaii," such as ono and opakapaka he serves. "They'll catch them Wednesday and we'll serve them Thursday."

The dinner menu features Hawaiian Mahi Mahi With Pineapple Relish, Chile Lime Salmon With Mango Salsa, Seared Ahi Tuna With Wasabi And Fresh Ginger and Steamed Hawaiian Opakapaka with Miso Glaze. The dinner menu also offers New York steak, ribeye steak and a grilled half chicken.

Traditional plate dinners ---- served in Hawaii with steamed rice, macaroni salad, wontons and mixed greens ---- also are on the Hukilau dinner menu.

Plate dinners include Chicken Katsu, Kalbi Ribs marinated in garlic, ginger and onion seasoning, Hawaiian Barbecued Beef and Hawaiian Barbecued Chicken.

With a grandfather who was an original chef in the famed Royal Hawaiian Restaurant in Waikiki, Toma's knowledge of island food runs deep. But he also appreciates the food that comes from his own community, which is why he uses fresh avocados in his Fallbrook Omelet, which also has spinach, tomato, onion and green peppers.

Much of the breakfast menu is borrowed from the popular items at the Sunrize Cafe, so people seeking more traditional breakfasts can find corned beef hash, New York steak, eggs and 10 types of omelets.

But the menu also has Portuguese Sausage And Eggs, Hawaiian Barbecue chicken or beef, Hawaiian-style tacos and chicken Katsus, or fried chicken, breaded with Japanese panko bread crumbs and dipped in tonkatsu sauce made with vegetables and fruit.

The lunch menu also includes salmon, thin rice noodles in a fish broth.

Breakfast and lunch are served daily, and dinners are Thursdays through Saturday.

Dinner appetizers include Hawaiian barbecue chicken or beef satay skewers, fried calamari, Coconut Shrimp With Mango Marmalade Sauce and Seared Ahi With Ginger And Seaweed Salad. Salads , a Hukilau Spring Mix with strawberries, mango, pine nuts and chicken. Pasta dishes nclude Fettuccini Alfredo, Bow Tie Chicken Pasta, Penne al Salmon and Linguini With Shrimp.

Sunday brunches from 9 a.m. to noon and feature an omelet station, fresh fruit, Danish, breakfast meats, fish and barbecue beef or chicken kabobs. During brunch, musician Desi plays slack-key guitar, a style of alternate-tuning playing that originated in Hawaii.

Toma said he hopes to expand the restaurant's patio and begin holding monthly luaus in June. Polynesian dancers will perform with Desi, who also has a full band, Toma said.

Contact staff writer Gary Warth at gwarth@nctimes.com or (760) 740-5410