Ohana Grill Menu
Updated 6/20/18
STARTERS
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
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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
SALADS
Baby Spinach–red 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
LAND
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
SEA
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
PASTA
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