25 May Friday May 26, 2017
Salads
- Chef’s Salad: turkey, ham, Swiss cheese, egg, grape tomatoes and cucumbers over greens, served with ranch dressing – $11.25
- Furikake crusted ahi over mixed greens, with fresh peppers, bean sprouts and a wasabi soy vinaigrette – $11.75
Entrees
- Spicy grilled pork and sweet chili chicken combo plate – $11.75
- Sauteed fresh opah with a shiro miso aioli and lemon – $14.50
- Pork adobo – $11.25
Dessert
- Pumpkin custard pie – $4.75
Today’s Pau Hana Special
Oven roasted chicken with a creamy mushroom sauce, steamed white rice, potato macaroni salad and fudge brownies – $45.00
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition. People with certain diseases (such as diabetes, liver disease, weakened immune systems, and cancer) should consult with a physician before eating raw seafood because their diseases or the medicine they take may put them at risk for serious illness. Eat raw seafood at your own risk.