2019 Restaurant Week Menu 4/4-6/19

 

First Course

Burrata and Frisee Salad, Toasted Almonds, Strawberries, Miso-Citrus Smoked Honey Vinaigrette

Mini Crispy Tacos – Ahi Tuna, Pineapple, Mango

Thai Calamari - Sweet Thai Chili Sauce Sauce

Ohana Clam Chowder

Second Course

Pecan Encrusted Salmon, Maple Honey Butter, Sweet Potato Puree, Vegetables

Lobster or Burrata Ravioli - Caramelized Shallot Cream Sauce

Miso Ginger Noodle Bowl - Chicken, Asian Noodles, Carrots, Kale, Shiitake Mushrooms, Hard Boiled Egg

Jumbo Lump Crab Cakes - Corn and Black Bean Salsa, Chili Aioli

Spicy Thai Seafood Curry-shrimp, scallops, mussels, clams, lime, coconut rice  

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8oz Choice Center Cut Filet Mignon - Garlic Smashed Potatoes, Seasonal Vegetables, Onion Rings, Madeira Demi-Glace(+$15)

Surf and Turf- 8oz Brazilian Lobster Tail , 8oz Filet, Garlic Smashed Potatoes, Vegetables(+25)

Third Course

Peanut Butter and Chocolate Granache Squares – Chocolate Sauce

Tortuga Rum Cake – Fresh Whipped Cream, Toasted Coconut

Classic Crème Brulee

$32.19