Hawaiian Pacific
Starters

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Grilled Tako (Octopus):  with sweet potatoes, watercress, peanuts, lime, cilantro, basil, nuoc cham dressing

Shrimp Cakes:  Kauai shrimp, mint, basil, cilantro, sriracha aioli, pickled Sugarloaf pineapple and radish salsa

Steak Tartare:  Wailua Ranch filet mignon, fish sauce, worcestershire, mustard, Midnight Bear Bread, parsley, arare

Poke: sashimi ahi, ogo, sesame oil, shoyu, scallion, wonton, wasabi aioli

Coconut Lettuce Cups:  fresh local coconut sauteed with green papaya, carrots, and onion.  Served on lettuce cups with avocado, macadamia nuts and ginger miso vinaigrette

Roasted Mushroom Toasts:  roasted oyster mushrooms, Kunana Dairy chevre, basil, Midnight Bear Bread

Grilled Chicken Skewers:  organic chicken, fennel, cumin, and coriander dry rub with pineapple, lime, mint salsa

Lemongrass Steak Skewers:  Kauai Sirloin, lemongrass, turmeric, ginger, lime marinade

Summer Rolls:  avocado, carrot, cucumber, mint, basil, cilantro, mixed lettuce wrapped in rice paper and served with spicy peanut sauce

Poisson Cru: Tahitian Ceviche:  wild caught fish brined in coconut milk, lime, and cilantro with cucumber, tomatoes and carrots.  Served with taro chips

Cheese Board:  brie, Kunana Dairy chevre, smoked goat gouda, marinated olives, charcuterie, Midnight Bear Breads

Salads

Crunchy Thai Salad:  shaved cabbage, carrots, bean sprouts, red pepper, avocado, cucumber, cilantro, mint, peanuts, basil, sesame lime dressing

Kale Salad: cherry tomato, egg, bacon, (pork or turkey), macadamia nuts, cilantro, ginger miso vinaigrette

Butter Lettuce Salad:  tomato, cucumber, housemade ranch, avocado, toasted sunflower seeds

Snow Peas and Beans: cherry tomato, shaved yellow squash, basil, tarragon, pineapple vinaigrette

Watermelon Salad:  seared marinated watermelon, avocado, shoyu, tahini, lime, sesame oil, cilantro, scallion

Green Papaya Salad:  julienned papaya, longbeans, cherry tomatoes, and macadamia nuts, cilantro &  lime vinaigrette

Arugula Salad:  orange, fennel, Kunana Dairy chevre, beet chips macadamia nuts, liliko’i vinaigrette

Proteins

Grilled Mahi Mahi:  with house made cilantro & basil thai
marinade

Big Island Ribeye:  grilled with smoked paprika miso butter and chimichurri

Grilled Ono or Opah:  with house made jerk seasoning and avocado mousse

Short Ribs:  Princeville Ranch short ribs braised with anise, ginger, cinnamon, tamari, tangerine

Pan Seared Ahi:   house made five spice and curry aioli

Lamb Chops:   coriander, cumin, fennel, pickled eggplant, lemon yogurt

Kalua Pork:  Wailua ranch pork braised in banana and ti leaf.  Served with smoked salmon relish

Whole Roasted Chicken:  organic whole chicken roasted with fresh herbs, served with lilikoi vinaigrette

West Side Shrimp:  smoked paprika, ancho chili powder, lime, garlic, cilantro marinade

Dessert

Coconut Cheesecake:  baked with fresh coconut, liliko’i coulis

Salted Caramel Chocolate Mousse:  fluffy, chocolatey, sweet and salty

Liliko’i Chiffon Pie:  light and refreshing with graham cracker crust, fresh whipped cream

Fresh Fruit Parfait:  pastry cream, fresh whipped cream, macadamia nuts

Coconut Brown Butter Mochi Cake:  with miso caramel

Panna Cotta:  made with local Moonlit Meadow goat milk, yogurt and seasonal fruit compote

Gluten Free, Vegan and Allergen Sensitive Menus are welcome and available upon request

Mediterranean
Starters

 Moroccan Spiced Seared Ahi:  with harissa aioli

Tako: octopus, tomato, baby potatoes, smoked paprika, lemon, capers

Cauliflower Fritters:  cumin, coriander, allspice, tzatziki

Labneh: kalamata olives, pistachio, tomato, pickled eggplant, crudite, Midnight Bear Bread

Grilled Chicken Skewers:  chipotle, umeboshi, tarragon

Ono Crudo:  lemon, cucumber, parsley, capers, pine nut, pimento

Savory Galette:  roasted red pepper, spicy Hawaiian sausage, ricotta, caramelized onion, parsley, za’atar

Lamb Arancini:  pan fried lamb and rice fritters, lemon herb yogurt

Salads

Arugula Salad:  grapefruit, avocado, fennel, pistachio, tahini miso vinaigrette

Kale Salad:  dates, almonds, mint, cucumber, orange, radish, preserved lemon vinaigrette

Spinach Salad:  local cucumber, feta, kalamata olives, cherry tomato, mint, parsley, toasted sunflower seeds, honey garlic dressing

Tomato & Cucumber:  avocado, sumac, fried shallot, pine nuts, sherry vinaigrette

Proteins

Grilled Hawaiian Wild Catch:  house made Moroccan spice rub, parsley, mint, lemon yogurt

Pan Seared Ahi:  salt and pepper crust, roasted garlic, saffron aioli

Lamb Chops:  grilled Wailua Ranch lamb with ras el hanout, mint, honey

Slow Roasted Wild Catch with Chermoula:  tomato, paprika, cumin, coriander, cilantro, parsley, chili, garlic, allspice

Organic Chicken:  grilled and served with Israeli chili paste: zhoug (cilantro, parsley, cumin, cloves, garlic, cardamom)

Big Island Ribeye:  with toasted seed compound butter and chimichurri

Kauai Shrimp:  lemon, garlic, butter, parsley, baharat (smoked paprika, cumin, coriander, fennel)

Salt Crusted Whole Fish:  baked to perfection with fresh herbs

Dessert

Strawberry Rose Coconut Cheesecake:  baked with fresh coconut, graham cracker crust, organic strawberries, rosewater

Honey Lime Fruit: pastry cream, whipped cream, pistachios

Flourless Chocolate Cake:  raspberry coulis, whipped cream

Panna Cotta:  creamy custard, seasonal fruit, anise, black sea salt

 Gluten Free, Vegan and Allergen Sensitive Menus are welcome and available upon request