19 Oct Monday, October 21, 2019
Salads
Grilled chicken pasta salad with roasted broccoli, olives, peppers and parmesan in an Italian vinaigrette – $13.49
Grilled opah (grilled to order) over a roasted vegetable quinoa salad and Kailani Farms lettuces, served with feta cheese and a local Meyer lemon vinaigrette – $13.79
Entrees
Shoyu chicken – $14.59
Furikake crusted fresh opah served with kabayaki – $16.79
Sauteed mahi mahi served with an orange macadamia nut cream sauce – $16.79
Ahi/Quinoa Burger with a Tsukemono Remoulade, Sliced Cucumbers, Pickled Onions and Lettuce – $7.59
Dessert
Blueberry cream cake – $5.59
Lilikoi chiffon pie – $5.59
Butter mochi malasadas (6 pieces) – $5.59 Add coconut caramel sauce – $1.59