14 Oct Tuesday, October 15, 2019
Salads
Grilled Herb Chicken over a Roasted Vegetable Farro Salad with Artichoke Hearts and Grape Tomatoes – $13.59
Misoyaki Mahi-mahi, over Soba Noodles, Gingered Warabi Fern Shoots, and a Roasted Garlic Black Bean Vinaigrette – $13.79
Entrees
Sauteed Opah with a Lemon Caper Butter Sauce – $16.79
Local Style Corned Beef and Onions served with Two Over Easy Eggs – $15.49
Beer Battered Mahi-mahi with a Kim Chee Aioli – $16.79
Ahi/Quinoa Burger with a Tsukemono Remoulade, Sliced Cucumbers, Pickled Onions and Lettuce – $7.59
Dessert
Chocolate Macnut Chiffon Cake – $5.59
Strawberry Chiffon Cake – $5.59