Thursday, April 9^th, 2020 

 Appetizers/Salads/Soup

Ceviche – Ahi Tuna, Pineapple, Mango, Peppers, Red Onion, House Made Chips - 13

Panko Encrusted Wasabi Shrimp – Ginger Soy Dipping 12

Wedge Salad- Bacon, Tomato, Blue Cheese Dressing 12

Arugula Salad – Organic Gala Apples, Goat Cheese, Raisins, Pecans, Miso Smoked Honey Vinaigrette Dressing 11

Ohana Clam Chowder, Vermont Cheddar Onion, or

Roasted Tomato Bisque 8

 

Entrée

Blackened Shrimp Tacos – Asian Slaw, Chili Aioli - 22

Grilled Sliced Petit Filet Mignon – Wild Mushroom Demi-Glace, Garlic Smashed Potatoes, Vegetables – 28

Spicy Salmon Bowl – Sautéed Spinach, Coconut Rice, Chili Lime Sauce 28

Pan-Seared Ahi Tuna – Mango Fried Rice, Asian Slaw, Pomegranate Soy Reduction, Wasabi Aioli 29

Pan-Seared Day Boat Scallops – Spinach, Mushroom, and Crab Risotto 32

Organic Stuffed Chicken Breast – Bacon wrapped, Spinach & Blue Cheese Stuffed,Pan Sauce, Garlic Smashed Potatoes, Vegetables 29

Lobster Ravioli – Roasted Red Pepper Cream Sauce - 22

Kid’s Meal – Chicken Fingers with Fries 10 Pasta with Butter 8

 

Dessert   9

Apple Crumb Bread Pudding, Vanilla Ice Cream

Warm Chocolate Fudge Brownie, Holy Cannoli Ice Cream

Rum Infused, Toasted Coconut Upside Down Pineapple Cake, Whipped Cream