09 Jan Friday, January 10, 2020
Salads
Grilled honey mustard glazed chicken over mixed greens, with fresh grape tomatoes, served with a creamy garlic parmesan dressing – $13.69
Furikake crusted mahi mahi over fresh greens, with spicy seared tofu and bell peppers, kochujang vinaigrette – $13.99
Entrees
Sauteed fresh opah (moon fish) with a citrus ponzu glaze – $17.29
Beer battered nairagi (spear fish) served with a shiro miso aioli – $16.79
Sous vide beef tenderloin with a red wine demi sauce, served over creamy mashed potatoes – $17.49
Ahi/Quinoa burger with a Tsukemono Remoulade, Sliced Cucumbers, Pickled Onions and Lettuce – $7.59
Desserts
Shannon‘s lilikoi chiffon pie – $5.59