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