24 Oct Thursday, October 25, 2018
Salads
Shrimp two ways: Poached garlic shrimp and shrimp tempura over mixed greens, served with a red balsamic vinaigrette – $12.99
Crab salad with artichoke hearts and roasted vegetables, papaya buttermilk dressing – $12.79
Entrees
Grilled ahi topped with a roasted corn and edamame relish, soy vinaigrette – $16.49
Combo plate of BBQ chicken and beer battered shrimp with a tsukemono remoulade – $14.49
Okinawan style braised pork with kabocha pumpkin – $12.49
Dessert
Lilikoi cream cheese chiffon cake – $5.29
Today’s Pau Hana Special – feeds a family of four:
Cajun dusted ahi served with a tomato basil sauce, served over garlic butter pasta, tossed green salad and lilikoi cream cheese chiffon cake – $54.99