The NayStation

A Lodge for Discriminating Guests

The Nay Station is located in Ocean View Estates, a upland forested community within a few miles of South Point, on the Big Island. A family owned and operated lodge, The NayStation is an eclectic combination of the relaxing atmosphere of rural Hawai'i, the convenience of big city high-tech and the comforts of home cooking. Utilizing solar power electric, rain catchment water systems with full filtration including germicidal ultraviolet, propane gas range and dryer, The NayStation has a firm commitment to the care of our environment. Native Ohia trees, giant ferns and orchids are only a small sample of the flora growing on the full acre The NayStation is located on. The meals complete The NayStation experience. With over 40 years of combined cooking experience, the kitchen staff is able to create everything from fresh baked cinnamon buns and made-to-order omelets for breakfast, to Polynesian Pupu appetizers and sinfully rich desserts with dinner.

The Accommodations:

Ocean View
Spacious Rooms
Queen and King Sized Beds
Roommate Suite with Twin Beds
Private and Semi-Private Bath Options
Great Hall with Polynesian Style Ceiling and Fans
8' by 45' Lanai with view of ocean out to 80.1 miles, and western coastline down to Ka Lae(South Point)

The Features:

High Speed Internet Connection
Nightly Movies and Cartoons
In House Library for Reading and Research
Ample Private Parking
24 Hour Snack Bar

The Meals:

Home Cooked from Scratch Every Day
Only the Finest and Freshest Ingredients
Signature Breads and Rolls Straight from the Oven
Innovative International and American Regional cuisine
Specialty Dinners featuring Open Air Grilling and Pit Roasting

Call John at 808-989-9647 between 8am and 7pm Hawaii time for personalized reservation information.

The NayStation Dining Club Menu
August 2008
Price $25
Membership Required
Contact: John Nay 989-9647 or Myrna Nay 990-9144

August 2nd

Entrée: Mediterranean Night
Beef Bourguignon: Beef slow cooked in burgundy with mushrooms, onions, potatoes and carrots
OR
Seafood Paella: Shrimp, fish, mussels and vegetables baked in saffron rice
Sides: Greek Salad
French Bread
Green Beans Almandine
Dessert: Chocolate Torte with Raspberry: A flourless dark chocolate cake, drizzled with raspberry sauce
OR
Fresh Orange Cake: A tender cake made from local oranges, frosted with orange buttercream

August 9th

Entrée: Braised Beef Short Ribs: Slow cooked with garlic and onions in red wine sauce
OR
Baked Wild Hawaiian Monchong: A tender fillet crusted with pecans & herbs, served with lemon caper sauce
Sides: Marinated Tomato-Cucumber Salad
Scalloped Potatoes
Sweet Pepper Medley
Dinner Rolls
Dessert: Chocolate Cream Roll: Chocolate sponge cake filled with whipped cream, dusted with cocoa
OR
Cherry Pie: Deep dish cherry pie served warm with vanilla ice cream

August 16th

Entrée: Oriental Night – Choose Two
Sesame Chicken – Tender chunks of chicken with honey sesame sauce
Kung Pao Shrimp: Spicy shrimp with peanuts and green peppers
Baby Back Ribs: Slow roasted pork marinated in a traditional hoisin sauce
Teriyaki Fish: Catch-of-the-day, marinated and grilled
Sides: Fried Rice
Cucumber Salad
Stir Fried Fresh Veggies
Dessert: Mocha Chiffon Cake: Lighter-than-air cake flecked with chocolate and coffee, frosted with mocha whipped cream
OR
Pineapple Upside Down Cake: Served warm, topped with pineapple and cherries, drizzled with custard sauce

August 23rd

Entrée: Stuffed Pork Chop: A thick pork loin chop filled with sausage and onions, served with sage-merlot sauce
OR
Stuffed Salmon: A large fillet filled with mushrooms and sweet peppers, served with creamy dill sauce
Sides: Garden Salad with choice of dressing
Garlic Mashed Potatoes
Buttered Peas
Honey Oat Rolls
Dessert: Chocolate-Peanut Butter Bliss Cake: Prize winner in a recent dessert contest! Three layers of devil’s food cake, filled with peanut butter truffle and frosted with chocolate-peanut butter cream. Tastes like a Reese’s Cup!
OR
Peach Cobbler: A down-home favorite served warm with vanilla ice cream

August 30th

Entrée: Spaghetti Western Night – Choose Two
Spaghetti & Meatballs: Big beef meatballs in marinara sauce
Shrimp Spaghetti: Tender shrimp, sweet peppers and onions in a garlicky butter sauce
Spaghetti Prima Vera: Sautéed fresh veggies in alfredo sauce
Sides: Caesar Salad
Garlic-Herb Bubble Bread
Sautéed Zucchini
Dessert: Amaretto Bundt Cake: A moist golden cake laced with almond liquor, dusted with sugar
OR
Apple Pie: Deep dish apple pie served warm with vanilla ice cream

All meals served with unlimited Coffee, Hot Tea, Iced Tea, Lemonade or Water.

The NayStation Dining Club Menu
September 2008
Price $25
Membership Required
Contact: John Nay 989-9647 or Myrna Nay 990-9144

September 6th

Entrée: Chicken Gorgonzola: A crispy breaded breast, stuffed with gorgonzola and cream cheese
OR
Baked Hawaiian Opah: A moist fish fillet, smothered in mushrooms and onions, baked in white wine
Sides: Caesar Salad
Garlic Mashed Potatoes
Sautéed Zucchini
Dinner Rolls
Dessert: Chocolate Torte with Raspberry: A flourless dark chocolate cake, drizzled with raspberry sauce
OR
Fresh Orange Cake: A tender cake made from local oranges, frosted with orange buttercream

September 13th

Entree: Giant Enchilada Night – Choose Two
Beef: Tender shredded beef and onions with spicy red chili sauce
Chicken: Moist chunks of chicken meat and green olives with green chili sauce
Cheese: Three cheeses and three onions with mild red chili sauce
Crab: Tender crab meat, sweet peppers and onions with cream sauce
Sides: Spanish Rice
Cheese Topped Refried Beans
Guacamole Salad
Dessert: Kahlu’a Mousse: A decadent dark chocolate mousse with a hint of coffee liquor, topped with whipped cream
OR
Caramel Flan: A traditional Mexican custard dessert topped with caramel sauce

September 20th

Entrée: New England Night
Corned Beef: Fork-tender corned beef with cabbage, potatoes, carrots and onions
OR
Seafood Chowder: Thick, creamy sauce chock full of fish, shrimp, mussels, potatoes and carrots
Sides: Garden Salad with choice of dressing
Crusty Hot Bread
Dessert: Boston Cream Pie: Tender yellow cake filled with vanilla custard and topped with chocolate frosting
OR
Blueberry Pie: Deep dish blueberry pie served warm with vanilla ice cream

September 27th

Entrée: Barbeque Night – Choose Two
Baby Back Ribs: Cooked to “fall-off-the-bone” and basted with homemade BBQ sauce
Fish: Catch-of-the-day fish rubbed with sage and spices
Chicken: Slathered in homemade BBQ sauce and grilled ‘til tender
Shrimp: A generous skewer-full, marinated in garlic and herbs
Sides: Potato Salad
Coleslaw
Tomato-Cucumber Salad
Hot Cornbread
Dessert: Chocolate Cream Pie: A dark chocolate filled pie, topped with whipped cream and chocolate bits
OR
Banana Cream Pie: Bananas, whipped cream and a rich vanilla custard in a flaky crust

All meals served with unlimited Coffee, Hot Tea, Iced Tea, Lemonade or Water.

Please continue to check back in the coming days as we continue to add new stuff to the site!