10 Jul Thursday, July 11, 2019

Salads

Garlic parmesan grilled chicken topped with a grilled eggplant and roasted pepper relish and shredded parmesan, served over fresh greens and green beans, pickled beet vinaigrette – $13.79

Sauteed salmon over fresh arugula, sliced mushrooms and red onion, served with a pineapple mac-nut vinaigrette, and topped with toasted mac nuts  – $13.99

Entrees   

Furikake crusted fresh ahi with a shiro miso aioli and kabayaki  – $16.69

Turkey meatloaf with gravy – $14.49

Grilled fresh caught ono served with a lemon tobikko butter sauce – $16.99

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

Dessert

Warm molten double fudge chocolate chip macadamia nut cookies – $5.59

Macadamia nut haupia cream pie – $5.59