Spicy Chicken Wonton with a Big Island Slaw and Ginger Soy Mayonnaise Dip |
$8.00 |
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Pacific Salmon and Wasabi Ravioli with a Kaffir Lime Leaf Sauce |
$8.50 |
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Hilo Sweetcorn Crabcake with Lemongrass-Coconut Lobster Sauce, Annato Creme Fraiche and Mango Salsa |
$9.50 |
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Salad of Hirabara Farm Field Greens Tossed In Chef Daniel's Own Peanut Dressing |
$6.50 |
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Kahua Ranch Butter Lettuce, Plum Tomato with Oriental-Style Vinaigrette |
$6.50 |
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Kahua Ranch Young Spinach and Boiled Egg Salad with a Warm Bacon Dressing |
$7.00 |
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Lobster Bisque Flavored with brandy and topped with Cilantro Coconut Cream |
$7.50 |
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Hunan Style Rack of Lamb with Lamb Jus, Eggplant Compote, Big Island Goat Cheese and Roasted Potatoes |
$32.50 |
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Grilled Bacon-Wrapped Tenderloin of Beef in Thai Curry-Basalmic Vinegar-Red Wine Sauce with Herb Spaetzle |
$28.00 |
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Grilled Kamuela Pride New York Steak With Paniolo-Style Barbeque Sauce And Garlic Mashed Potatoes |
$27.50 |
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Sauteed Macadamia Nut Chicken Breast with Gingered Dijon Mustard Sauce, Pickled Pineapple And Pave Potatoes |
$22.50 |
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Wok-Fried Sea Scallops with Asian Style Risotto and a Warm Coconut Crab Dressing |
$23.00 |
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Chock In Style Stir-Fry Chicken in Peanut Sauce on Yaki Soba Noodles |
$22.50 |
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Mixed Seafood in an Orange Chili Garlic Sauce on Chow Fun Noodles |
$21.50 |
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Crispy Avocado Spring Roll with Smoked Tomato Coulis, Tiny Beans Relish and Served with a Tossed Field Green Salad |
$19.50 |
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Big Island Heart of Palm and Kamuela Field Greens in Dijon Mustard Dressing |
$7.00 |
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Cream of Butternut Squash Soup with a Garlic Herb Creme Fraiche |
$7.50 |
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Chock In Style Stir-Fry Chicken in Peanut Sauce on Yaki Soba Noodles |
$21.50 |
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Lemon Pepper Crusted Pacific Salmon on Stir-Fry Vegetables and Sweet Onion Mash with a Ginger Butter Sauce |
$25.00 |
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Macadamia Nut Crusted Tofu Napoleon with a Cilantro Tahini Sauce |
$20.00 |
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Tower of Yellow Fin Tuna, Avocado and Sweet Pepper with Kamuela Field Greens in a Thai Curry Vinaigrette |
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