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Sample Menu
Changes Daily
Appetizers
Grilled chicken tenders with rum scented papaya dipping sauce.
Shrimp baked in pastry with caramelized Maui onion and roasted garlic.
Spicy roast pork tenderloin with green curry dipping sauce.
Ahi carpaccio with lemon, washabi and sesame sauce, garnished with capers.
Marinated vegetable platter.
Island chowder: Shrimp, calamari and scallops in a spicy sweet chilled broth of tomato and clam juices, garnished with carrots, celery, onion, avocado, papaya, cilantro, and finely minced hot peppers (ask for mild, hot or extra hot).
Today�s special soup.
Salads
Mixed greens with julienne of garden vegetables, house dressing.
Marinated shrimp and scallops in lime cilantro dressing, on a bed of Limu with sun dried tomato and capers.
Shredded roast pork with water chestnuts and bamboo shoots tossed with wilted bok choy on a bed of fried rice noodles with sesame honey dressing.
Grilled chicken and herbed croutons on a bed of mixed greens with house dressing.
Selections
Chicken breast stuffed with crab and smoked ham, baked. Napped in a green curry sauce served with wild rice pilaf.
Fried calamari with French fried onions, served with lemon butter on a bed of steamed nori.
Crab empanada with melon and Thai chile salsa served with black beans and roasted onion.
Gingered chicken breasts sauteed with saki, lechee and macadamia nuts, served with wild rice pilaf.
Braised beef shanks, with straw mushrooms and flower petal sauce, served with roasted sweet potatoes and crispy won-ton.
Shrimp in chilpolte pepper salsa, served with black beans and sweet roasted onion.
Ono baked in parchment with roasted garlic and carmelized Maui onion, served with wild rice pilaf.
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