Ohana Grill Menu

Updated 6/20/18



Spring Rolls – fresh selections daily   9

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

Ahi Tower- tossed in pepper jam, avocado, limu salad, crispy fried shallots, mango coulis 14

Thai Calamari– Thai chili sauce   13

Wasabi Calamari  –mango salsa 13

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

Panko & Wasabi Encrusted Shrimp–ginger soy dipping sauce   12

Banana Ketchup Barbeque Pork Skewer – coconut rice 14

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

Crab Balls – risotto, lump crab meat, Vermont cheddar cheese, lemon aioli 13

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 each 20

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



Baby Spinachred wine onions, candied walnuts, Asian pears, Point Reyes blue cheese, walnut vinaigrette11

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

Baby Kale – toasted pine nuts, dried apricots, feta cheese, fig balsamic vinaigrette 11

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

Strawberry Fields – arugula, blueberry goat cheese, strawberries, pecans, miso citrus and smoked honey vinaigrette 11

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



All Natural Blackened New York Strip – 14oz, blue cheese cream sauce, garlic smashed potatoes, grilled asparagus 36

Organic Teriyaki Chicken Bowl – peppers, onion, pineapple, cashews, coconut rice 26

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 28

Stuffed Organic Chicken Breast - bacon wrapped,filled with spinach and Point Reyes blue cheese, natural pan sauce, vegetables, garlic smashed potatoes 28

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



Toasted Sesame Seed Salmon – fingerling potatoes, sautéed spinach, peach reduction 28

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

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

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

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

Crab Cakes– corn and black bean salsa, chili aioli  30

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

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

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



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