Ohana Grill Menu

Updated 6/12/19



Braised Pork Sticky Spare Ribs – Hoisin sweet chili sauce, nori, sesame seeds 14

Spring Rolls – fresh selections daily   9

Mini Tacos –ahi tuna, pineapple mango salsa, chili aioli 14

Kobe Beef Pokè –Maui sugar spice rub, tropical limu salad, coconut rice 16

Thai Calamari– Thai chili sauce   13

Crab Rangoon Wonton –lump crab, cream cheese, sweet and sour sauce 14

Panko & Wasabi Encrusted Shrimp–ginger soy dipping sauce   12

Five Spiced Crispy Pork Belly– Maui honey glazed, macadamia vegetable slaw 12

Wasabi Calamari  –mango salsa 13

Crab Balls – risotto, lump crab meat, Vermont cheddar cheese, lemon aioli 14

Ceviche– fresh choices daily, served with house made chips   13

Steamed Mussels or Clams– served two ways:   13

Chardonnay, garlic, lemon, butter, fresh herbs  OR  Chorizo, beer, tomato & cilantro


(Priced per piece)

Colossal Shrimp 6

Clams 2

Oysters 3

Mini Sampler: Two of each20

Sampler:Four of each 38

SOUPS   (Cup/Bowl)   4/8                                                               

New England Clam Chowder   

Sweet Onion & Vermont Cheddar                                                                  

Soup of the Day  

Soup Sampler:  a cup of all three soups 10



Burratamixed greens, heirloom grape tomatoes, basil, peaches, balsamic glaze, olive oil, salted peanuts14

Strawberry Fields – arugula, blue cheese, strawberries, toasted pine nuts, raisins, miso citrus and smoked honey vinaigrette 11

Roasted Beet – arugula, hearts of palm, grilled pineapple, goat cheese, candied walnuts, miso citrus and smoked honey vinaigrette 12

Iceberg Wedge – Point Reyes blue cheese, tomatoes, bacon, blue cheese dressing 12

 Enhancements- Chicken +9 Shrimp+12   Scallops+14  Salmon+16  Lobster Tail+ 34



All Natural Kona Coffee Rubbed New York Strip Steak – 14oz, chimichurri sauce, garlic smashed potatoes, grilled asparagus36

Organic Teriyaki Chicken Bowl – peppers, onion, pineapple, cashews, coconut rice26

Grilled Kobe Flat Iron– Sriracha Maui honey glaze, wasabi mashed potatoes, Pacific Rim slaw 32

Ginger Hoisin BBQ Pork Chop– sweet potato puree, seasonal vegetables 30

 Stuffed Organic Chicken Breast - bacon wrapped,filled with spinach and Point Reyes blue cheese, natural pan sauce, vegetables, garlic smashed potatoes 29

Center Cut Choice Filet Mignon–8oz, garlic smashed potatoes, seasonal vegetables, onion rings, Madeira black peppercorn sauce 36  -  add Surf(Lobster Tail) 64



Spicy Thai Seafood Curry – shrimp, scallops, mussels, clams, lime, coconut rice   29

Brazilian Lobster Tail – 8oz, garlic smashedpotatoes, corn and black bean salsa  36

Crab Cakes– jumbo lump crab meat, corn and black bean salsa, chili aioli 32

Spicy Salmon Bowl – coconut rice, carrots, red cabbage, edamame, scallions, limu, sesame seeds,Sriracha aioli 32

Pan Seared Ahi – mango fried rice, Pacific Rim  slaw, wasabi aioli, soy reduction 29

Blackened Shrimp Tacos –black bean and corn salsa, shredded iceberg, chipotle aioli  22

Lobster and Crab Stuffed Mahi-mahi – wasabi mashed potatoes, tropical salsa, sautéed macadamia nuts 36

Pan Seared Halibut – grilled asparagus, coconut rice, saffron corn cream sauce 31

Day Boat Scallops Risotto – mushroom, spinach and crab 32

Pecan Atlantic Salmon– Maui honey maple butter, sweet potato puree, vegetables 28

Day Boat Scallops &Shrimp –wasabi mashed potatoes, mango chutney, beet gastrique 31

Blackened Mahi-mahi– coconut rice, mango chutney, cilantro jalapeno crème fraiche  27

Grilled Long-Tail Red Snapper – gigante beans, asparagus, squash, red onion, scallions, white wine garlic broth32



Ravioli of the Day –Vegetable18 (Seafood/Meat-22)

Vegetable Lo Mein – seasonal vegetables, ginger sesame soy broth 16

Spring Risotto – spinach, asparagus, green onion, basil 18

Enhancements- Chicken +9 Shrimp+12   Scallops+14  Salmon+16  Lobster Tail+ 34


   Consuming raw or undercooked meats, poultry, seafood,shellfish, or eggs may increase your risk of food borne illness

    Gluten Free Options – there is always a possibility of trace amounts crossing over from common kitchen areas and utensils