20 Jun Friday June 21, 2019

Salads  

Roasted herb chicken over mixed greens, with tomatoes and olives, served with a lilikoi balsamic dressing – $13.49

Grilled shrimp over Omao greens with bean sprouts and bell peppers, honey sesame dressing – $13.99

Entrees   

Seared fresh caught ahi served with a pickled ginger cream sauce  – $16.69

Oven roasted seasoned 1/2 chicken served with gravy – $14.29

Grilled fresh caught ono served with an avocado and tomato salsa  – $16.89

Ahi/Quinoa Burger with a Tsukemono Remoulade, Sliced Cucumbers, Pickled Onions and Lettuce – $7.59

Dessert

Macadamia nut chiffon cake served with a coconut caramel sauce  – $5.59