Entrees

Sides can be happily mixed and matched between entrées

Fresh Island Fish Entrées

Fish preparations and sauces can be happily mixed and matched between most dishes

Ahi Wasabi Macadamia Nut Crust with Tropical Salsa Or Ahi with Peppered, Pineapple Sage Vinaigrette
~ Coconut Ginger Basmati Rice ~ braised Baby Bok Choy with Balsamic Glaze

Ono seared with Garlic, Basil Coconut Sauce Or Ono with Macadamia Nut Crust, Spicy Lemongrass­Coconut Broth
~ Citrus Maple Glazed Yams ~ Steamed Broccoli with Meyer Lemon Cream

Opah with Sweet Citrus Sauce and Fresh Herbs Or Opah with Sweet Onion Purée
~ Scalloped Sweet Potatoes ~ Roasted Broccoli

Mongchong with Red Curry Coconut Or Mongchong with Longon, Ginger Sauce
~ Roasted Ginger Sweet Purée ~ Kale with Ali’i Mushrooms and Caramelized Onions

Opakapaka Ginger Panko encrusted with Plum Wine Sauce Or Hawaiian Snapper Coconut Oil poached with Roasted Tomato Vinaigrette
~ Vanilla Jasmine Rice ~ Seasonal Vegetable Stir Fry

Mahi Mahi with Pineapple Sambal Or Mahi Mahi with Meyer Lemon Vinaigrette and Fried Ginger
~ Coconut Ginger Purple Sweet Potato Purée ~ boiled Kale with toasted Garlic Macadamia nuts

Hamachi seared with a savory Herb broth Or Hamachi with Spicy Papaya Kabocha Squash Sauce
~ local Squash, Truffle Purée ~ Sesame Green Beans

Chicken

Meyer Lemon Herbed Chicken ~ Rice pilaf ~
Local Moloa’a Sweet Corn and Heirloom Tomatoes with Creamy Basil Sauce

Chicken Breast Stuffed with Kunana Dairy Goat Cheese, prosciutto and Fried Sage topped with Roasted Tomato Caper Sauce ~ Roasted fingerling potatoes ~ pan Roasted asparagus

Beef

Four Herb rubbed local grass fed New York Steak ~ Garlic mashed Yukon gold potatoes ~ crispy Sesame green Beans

Red Wine and Soy Marinated local grass fed Flank Steak ~ Lemon Parsley Yukon Gold Potatoes ~ Roasted Broccoli with toasted Garlic Mac Nuts

Slow Roasted local Beef Tenderloin ~ Roasted Pumpkin ~Ali’i Mushroom Ragout

Braised local Short Ribs ~ Kabocha Squash Purée ~ Longbeans and Mac Nuts

Pork

Slow Roasted Kaneshiro Pork with Pineapple Glaze ~ Ginger, Garlic Rice ~ Braised Onions and Greens

Braised Onion, Fennel Kaneshiro Pork ~ Roasted Corn ~ Wilted Green

Kaneshiro Pork Chops ~ Scalloped Potatoes ~ Sesame Green Beans

Lamb

Local lamb is available for very large parties with advanced notice

Vegan Entrées

Cannellini Bean topped with Ali’i’ Mushroom , Baby Bok Choy sauté with Cilantro Pesto ~ Mac Nut Brown Basmati Rice Pilaf

Lentil Grain Veggie Patties on Whipped Purple Sweet Potatoes with sautéed Veggies

Marinated Ali’i Mushrooms on Polenta topped with Roasted Tomato and Sweet Pepper Basil Sauce ~ Sautéed Rainbow Chard

Kabocha squash filled with White Beans, Caramelized Onions topped with Coconut Basil Cream ~ Tender Sautéed Kale

Braised whole Carrots with a savory Tomato Sauce ~ Jasmine Rice Pilaf ~ Meyer Lemon Zested Broccoli

Roasted Cauliflower Steaks, Broccoli and Eggplant with fresh Herbs, Olives and Cherry Tomatoes

Okinawan Purple Sweet Potato Gnocchi * with bright Green Herb Arugula Sauce ~ heirloom Tomato Salad
*contains eggs

Every dish is gluten free. The bread can be substituted for gf bread and all desserts can be made gf. Organic, local ingredients used as often as possible including grass fed beef, pork, lamb, bread and goat cheese.