“Eurasian Island Mele” Dinner Buffet
Monday – Thursday, 6pm-9:30pm
$39 per adult (Plus tax and gratuity. May not be combined with any other promotion or discount. For the convenience of the guests, a 15% gratuity will be added to the check based on the original price of $45 per person.)
Appetizer & Salads
Sashimi Platter
Shrimp Cocktail
Assorted Poke: Ahi, Tako
Sliced Fresh Seasonal Fruits
Assorted Cheese Platter with Crackers
Chef Elsa’s Salad Creations
Homemade Kim Chee
Roasted Vegetables and Mushrooms with Rotelli Pasta and Maui Onion Vinaigrette
Cous Cous and Assorted Vegetables
Caesar Salad
Mixed Manoa Green Salad with Condiments
Miso Soup with Tofu, Wakame, Green Onions
Sushi Station
Futomaki
Temaki Sushi
(Spicy Tuna, California Style, Salmon Skin, Unakyu, Scallop with Masago, Tempura Roll)
Monday & Tuesday Specials
Shabu Shabu Station:
Assorted Vegetables, Tofu, Noodles and Beef
Accompanied with Ponzu Sauce and Goma Dare Sauce
Seafood Temptations:
Karaage Calamari with Sweet Chili Aioli
Wednesday & Thursday Specials
Curry Station:
with Condiments
Seafood Temptations:
Steamed Clams with White Wine, Shallots and Leeks
Vietnamese Pho Station (changes on a weekly basis):
with Condiments
Shrimp & Vegetable Tempura
Poached Basa Sole Fish with Lobster Sauce and Bay Shrimp
Stuffed Shell with Creamy Tomato Sauce
Vegetables du Jour
Steamed White Rice
Carving Station:
Roast Prime Rib with Creamy Horseradish and Au Jus
Pastry Chef’s Select of Deserts
Chef’s Daily Specials (changes on a weekly basis)
Monday: Open
Tuesday: Teriyaki Pork
Wednesday: Veal with Mushroom Marsala Sauce
Thursday: Pulehu Beef
Seafood Dinner Buffet
Friday, Saturday & Sunday, 5:30pm-9:30pm
$39 per adult (Plus tax and gratuity. May not be combined with any other promotion or discount. For the convenience of the guests, a 15% gratuity will be added to the check based on the original price of $48 per person.)
Appetizers and Salads
Chilled Crab Legs, Peel and Eat Shrimp Cocktail
Sashimi Platter
Ahi Poke, Tako Poke
Lomi Lomi Salmon
Half Shell Mussels and Oysters
Assorted Cheese Platter with Crackers
Sliced Fresh Seasonal Fruits
Chef Elsa’s Salad Creations
A Selection of Homemade Kim Chee
Broccoli & Bay Shrimp Salad
Potato and Macaroni Salad
Mixed Manoa Greens with Assorted Topping and Dressings
Caesar Salad with Croutons
Sushi Station
Nigiri: Ika, Ebi, Ahi, Salmon
Temaki: Spicy Tuna, California Style, Salmon Skin, Unakyu, Scallop and Masago, Tempura Roll
Futomaki
Seafood Temptations
Steamed Clams with White Wine, Shallots and Leeks
Shrimp and Scallop Scampi
Karaage Calamari with Sweet Chili Aioli
Steamed Crab Legs with Drawn Butter
Vietnamese Pho Station (changes on a weekly basis)
with Condiments
Chef’s Selection of Hot Items (changes on a weekly basis)
Shrimp & Vegetable Tempura
Salmon Chazuke
Poached Flounder with Lobster Sauce and Poached Mussels
Herb Crusted Pork Loin with Pork Jus
Roasted Chicken with Tarragon Mushroom Sauce
Cheese Ravioli with Pesto Sauce
Steamed Parsley Potatoes
Vegetable du Jour
Steamed White Rice
Dinner Rolls
Clam Chowder
Chef’s Action Station
Prime Rib with Au Jus, Creamy Horseradish and Au Jus
Prince Court Dessert Specials
Prince Court Bread Pudding with Vanilla Anglaise, Cheesecakes
Custard, Coconut Cake, Chocolate Macadamia Nut Pie
and Other Temptations