-Appetizers-

Shredded celery salad, chipotle cocktail sauce served up in a martini glass

*Prawn Cocktail 18.5        *Crab Cocktail 20.5

Baked till bubbly and served with warm pita bread

Light and crispy with lemongrass aioli

Paper thin raw Tuna with heirloom tomato, fresh lemon, Hawaiian sea salt pea vines

(4) Our twist on 'Crab Rangoon' with sweet plum dipping sauce

A whole pound of Mezcal & lime sauteed Jumbo Shrimp served chilled with our tiki cocktail sauce

Lava Sauce, Mango-habanero BBQ, or Korean Teriyaki style. Ranch or Bleu Cheese 

Kahlua Pork BBQ lava sauce, and pineapple Pico de Gallo over a pile of hot fries.  

Lava Sauce, Kimchee-Ranch or Bleu Cheese 

Cream, vegetables, fresh herbs

Cream, sherry, chives

Pepper crusted and seared rare. Served over Organic greens tossed with fresh fruit, sweet red pepper, & scallions in a champagne-guava vinaigrette. 

Bay Shrimp, avocado, heirloom tomato, hard cooked egg and avocado-1000 island or miso-ginger dressing on side

Baked open-faced and topped with fresh diced tomato on ciabatta

Sweet-N-Sticky thighs with greens, tomato, and pineapple Pico de Gallo on Hawiian bun

Fire River Farms Beef Patty slathered in teriyaki sauce, topped with grilled pineapple and Swiss cheese on toasted Hawiian bun. 

Breaded and fried to a golden brown, served with tonkatsu sauce and miso slaw on toasted Hawiian Bun

Kahlua Pork, green apple-miso slaw, grilled pineapple on ciabatta 

Fire River Farms Beef Patty with thick-cut Bacon, cheddar, avocado, greens, and avocado-1000 island sauce on Hawiian bun

Layered fresh avocado, sweet-n-sticky chicken thighs, and sticky rice

Banana leaf smoked Pork, island mac salad, and sticky rice

Local Cod with crunchy panko coating, green-apple miso-slaw, house-made fresh dill tartar, and fries

(8) with sweet-N-Tangy orange-horseradish dipping sauce, miso slaw and fries

Passionfruit Puree, lemongrass rice, and Bok choy 

Wild Salmon filet with an orange-sesame-ginger glaze over sesame sticky rice and miso seared Bok choy

over English pea puree with Guava vinaigrette drizzle and sesame sticky rice

Local Clams & Mussels, fresh Salmon & Cod with Crab in a savory coconut-lemongrass broth over rice

Saffron risotto with Local Clams & Mussels, fresh Salmon, English peas, sweet red peppers & onions 

Hand-cut, grilled to perfection and served with Chef's sides prepared as:

-Jungle Style- Chimichurri, pickled onion & Peppers 48.

-Island Style- (3) Huli Huli sweet-sticky jumbo Shrimp 54.

-Hula Style- 6oz. Lobster Tail with Saffron Cream sauce 68.

-Aloha Style- Alaskan King Crab Legs 78. (As available)

with a chocolate cookie crust and whipped cream

Topped with fresh mango and mint

topped with Chocolate sauce

With sea salted caramel sauce

Deliciously moist and refreshing Latin Americas hottest dessert!

Hand-fired to order with a raw sugar cap

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