21 Oct Tuesday, October 22, 2019
Salads
Grilled citrus herb chicken over mixed greens, with tomatoes, cucumbers, carrots, peppers and red onion, balsamic vinaigrette – $13.49
Crispy ahi karaage over mixed greens, served with a grilled starfruit relish, cucumbers and tomatoes, yuzu vinaigrette – $13.79
Entrees
Roasted 1/2 chicken seasoned with lemon and thyme – $15.49
Tempura mahi mahi topped with a tsukemono aioli and pickled vegetables – $16.79
Cornmeal crusted opah served with a tequila, lime and cilantro vinaigrette – $16.79
Ahi/Quinoa Burger with a Tsukemono Remoulade, Sliced Cucumbers, Pickled Onions and Lettuce – $7.59
Dessert
Warm blueberry butter mochi bread pudding with creme anglaise – $5.59
Chocolate haupia cream pie – $5.59