Dinner — Served Daily From 5:00 – 8:30pm
SMALL PLATES
ST LOUIS BBQ RIBS GF* ~ Served with coleslaw 22
PROSCIUTTO & GOAT CHEESE GF* ~ Candied pecans, honey & fruit 14
KAUAI PRAWNS GF* ~ Head on, tossed in garlic butter, served with lemon 18
MUSHROOM RISOTTO GOAT CHEESE CROQUETTES ~ White truffle aioli 16
CHILI PEPPER CHICKEN ~ Deep fried, with kimchi & sriracha soy glaze 18
FISH ROCKETS ~ Lumpia wrapped, flash fried with Asian slaw & wasabi aioli 18
BISTRO CHEESEBURGER ~ Lettuce, tomato & secret sauce served with fries 22
(Beyond Burger available for substitution)
SOUP & SALAD
NEW ENGLAND CLAM CHODWER ~ 8
HOUSE SALAD ~ Organic mixed greens, cucumber, carrots, croutons, balsamic vin 12
CAESAR SALAD ~ Traditional, with croutons & parmesan 13
BEET SALAD GF* Organic mixed greens, feta cheese, mac-nuts, lilikoi vinaigrette 14
ENTREES
GRILLED FRESH CATCH ~ With a sundried tomato & spinach white bean ragu 46
BLACKENED FRESH CATCH ~ Asian slaw, white rice, spicy mayo & soy glaze 48
SEAFOOD GUMBO ~ Shrimp, fish, mussels, chicken, sausage & rice 38
CHICKEN MARSALA ~ Polenta, grilled asparagus, mushrooms & parmesan 28
PORK CHOP ~ GF* Pineapple whiskey glaze, mashed potato & spinach 40
BRAISED BEEF ~ Mashed potato, asparagus & demi 44
KALBI RIBEYE ~ Steamed white rice, cucumber namasu, soy glaze 56
FETTUCCINE ALFREDO ~ Spinach, mushrooms & parmesan tossed in pasta 20
(Add Chicken 12, Fish MP, Shrimp 14)
KIDS MENU
12 and under only please
Chicken Tenders & Fries 12
Grilled Chicken & Rice GF* 12
Fettucine Alfredo 10
DESSERT
CHOCOLATE DECADENCE GF* ~
Served warm, topped with vanilla ice cream & chocolate sauce
LILIKOI CHEESECAKE ~ With whipped cream & blueberry compote
PINEAPPLE COBBLER ~ Served warm, topped with vanilla ice cream
BANANA FOSTERS GF* ~ With vanilla ice cream
GRASSHOPPER PIE ~ Mint chocolate chip ice cream pie, oreo crust, mac-nuts, whipped cream, chocolate sauce
*MENU ITEMS SUBJECT TO CHANGE*OUR MENU ITEMS ARE PRODUCED IN A FACILITY THAT PROCESSES WHEAT, DAIRY, EGGS, SOY, SESAME, FISH, SHELLFISH, PEANUTS & TREE NUTS*