15 Jan Wednesday, January 16, 2019

Salads   

Sauteed hebi (spearfish) over fresh mixed greens, served with a white balsamic vinaigrette – $12.89

Crispy opakapaka over a bed of somen noodles and greens, yuzu ponzu sauce – $13.89

Entrees   

Sauteed opakapaka with a juiced carrot vinaigrette and roasted vegetable hash  – $16.79

Grilled ahi topped with a warm crab and tomato relish  –  $16.49  

Ginger steamed chicken breast with shiitake, konbu relish – $14.49

Ahi-Quinoa Burger with a Tsukemono Remoulade, Sliced Cucumbers, Pickled Onions and Lettuce – $7.49

Dessert

Lemon meringue pie – $5.59

Today’s Pau Hana Special

Shepherd’s pie, tossed green salad, freshly baked biscuits

and cranberry cream cheese chiffon cake

$56.99