This page was last updated: November 24, 2009
Appetizers:
Spicy Island Ahi Tartare on a Sesame Chip
with Furikake Ahi, Togarashi Aioli, Avocado & Tobiko (caviar) on a Black Sesame Seed Wonton Chip
Duck Spring Rolls with a Creamy Mango Sauce
Succulent Duck, Shredded Cabbage, Ginger and Cilantro wrapped in a crisp Spring Roll Wrapper
Spicy Thai Crab Spring Rolls
Succulent Spicy Crab-Shrimp Mousse Roll deep-fried till crisp, drizzled
with Unagi Sauce
Soups & Salads:
Tempura Shrimp with a Mango or Pineapple-Avocado Salad
Tropical flavors of Mango or Pineapple and Local Avocados
with a tangy Chile Sauce
Watercress and Waimea Tomato Salad with Wasabi Vinaigrette
Crisp in season Watercress with Kamuela Cherry Tomatoes smothered
in a Spicy-Wasabi Vinaigrette
Waimea Farmed Tomatoes-Grilled Kula Onions & Puna Goat Cheese Salad
with Waimea Baby Greens & Maui Onion vinaigrette
Cream of Wild Mushroom Soup & Puna-Herb Goat Cheese Crostini
Shiitake, Cremini & Portobello Mushrooms round out this very flavorful soup
Spicy Thai Caesar Salad
Baby Romaine served in a Crispy Bowl, with Rice Noodles and
a Spicy Garlic-Lime Caesar Dressing
Entrees:
Grilled Fish of the Day with a Lemon-Buerre Blanc
Roasted Garlic-Tomatoes with Cream Spinach with Bacon and
Parsley Rice
Grilled Chicken Gremolata with Tomato Sheep Feta Salad
Gremolata is minced Parsley, Garlic and Lemon peel paste with
Fresh Feta Grape Tomatoes, and Basil
Chicken Marsala with Mascarpone on a bed of Pappardelle
Our favorite late night snack
Kiawe Grilled Fish of the Day with Grilled Caponata, Lemon-Caper Sauce,
Grilled Eggplant, Zucchini, Bell Peppers and Spicy Tagliolini with Portuguese Sausage
Pork Tenderloin Sandwiches on Potato Rolls
Hoisin Sauce and Asian Coleslaw, cabbage, watercress, carrots,
onions, mint and cilantro
Grilled Fish Tacos with Tropical Island Salsa & Authentic Spanish Rice
Fresh Island Fish or Shrimp smothered in Avocado, Black Beans, Pineapple, Tomatoes, Cilantro, and Lime
