Friday, January 10, 2020

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