Slow braised Shinsato pork shoulder with Big Island sides of butter poached sweet potatoes, braised kale, applesauce with Big Island Cinnamon

Dessert

Bread pudding w/brown butter apple-bananas Foster, toasted Mac Nut & Maui Rum Anglaise

Served Family Style
$29.00 per person

Revisiting a Classic

Manapua Style Quesadilla

House Made Charsiu, Tomato Relish

Hawaiian Kampachi and Shellfish Stew

Clams, Rock Shrimp, Coconut Herb Broth

Maui Cattle Company Roasted New York Strip Steak

“Streusel Stuffed Mushroom,” Taro Kalua Pig Hash Croquette

Lilikoi White Chocolate Mousse

Tropical Fruits, Honey Goat Cheese Sorbet

$65 person  

$90 with wine pairings

Salad: Choice of one salad

Raw Potato Salad

Mixed Green Salad

Pasta: Choice of one entrée

Eggplant Spicy Ground Beef

Garnished with asparagus in a tomato & garlic oil sauce.

Seafood Pescatore

Mussels, Shrimp, Ika, & Scallops prepared in a sauce of your choice.

(Tomato, Cream, Shoyu, or Garlic Oil.)

Pork & Eryngii Mushroom

Spicy Pork, Onions, & Eryngii Mushrooms tossed in a spicy cream sauce.

Dessert: Choice of one dessert

Tiramisu

Ice Cream

$18.00

Dinner

Zuppa

Zuppa di Aragosta

Lobster bisque with claw meat & brioche

Antipasto

Arancini

Lightly fried foie gras & white truffle parmesan risotto balls

Primo

Chitarra alla Pescatora

lobster, scallops, shrimp & calamari with a garlic tomato sauce over fresh housemade squid ink chitarra

~or~

Pappardelle Bolognese

Wagyu beef Bolognese over fresh housemade pappardelle

Dolce

Tiramisu

A deconstructed take on Arancino’s signature tiramisu

~or~

Monte Bianco

Creamy chestnut puree & celery custard with yuzu honey sauce

$49 plus tax

Dinner

Antipasto

Antipasti Sampler

A trio of our most popular starters - caprese, shrimp & avocado salad and prosciutto with papaya

Primo

Spaghetti Granchio e Zucchini

Spaghetti with blue crab meat, zucchini & concasse tomato in a cream sauce

 ~or~

 Rigatoni all’ Amatriciana

Rigatoni with zesty pancetta and Maui onions in a homemade tomato sauce

~or~

 Owner’s Favorite Pizza

Signature pizza consisting of shrimp, onions & garlic chips with extra parmesan cheese

Dolce

Tiramisu

$39 plus tax

Dinner

Antipasto

Antipasti Sampler

A trio of our most popular starters - caprese, shrimp & avocado salad and prosciutto with papaya

Primo

Spaghetti Granchio e Zucchini

Spaghetti with blue crab meat, zucchini & concasse tomato in a cream sauce

 ~or~

 Rigatoni all’ Amatriciana

Rigatoni with zesty pancetta and Maui onions in a homemade tomato sauce

~or~

 Owner’s Favorite Pizza

Signature pizza consisting of shrimp, onions & garlic chips with extra parmesan cheese

Dolce

Tiramisu

$39 plus tax

1st course

Kahala sashimi

Pickled Daikon, Watermelon radish, Truffle Yuzu white soy Dressing, Tobiko

2nd course

Grilled Kona Lobster

Soy braised garlic butter, Ewa corn salad, Sea beans, baby heirloom tomatoes, House smoked pork

Main (Choice of one)

Filet of beef

Brown butter poached Hawaii rancher beef, Japanese horseradish potato, Ali’I Mushrooms, Braised spinach, Syrah sauce

Pier 38 Bouillabaisse

Fresh catch selection of the day, Manila clams, Bok choi, Aromatic broth, Crostini

Dessert

Waialua Chocolate Peanut Butter Bomb

Peanut butter anglaise, Raspberry puree, cocoa nibs

$65++ per person

Chef William Chen's

Three-Course Seasonal Menu

starter

marinated mozzarella, heirloom cherry, basil

or

lobster bisque, scallion pistou

main

hawaii ranchers new york, gorgonzola cream

or

porcini crusted ahi loin, chili vinaigrette

sides

parmesan whipped potatoes & creamed spinach

finale

buttermilk pannacotta, mango salad

$45

November 18-22

$20 Complete Meal Special
 

Choice of Entree

One of 3 Weekday Specials

Cup of Soup of the Day

Fresh Fruit Sorbet

Choice of Beverage

Coke Fountain Drinks

Iced Tea

Hot Kona Coffee

November 18-22

$20 Complete Meal Special
 

Choice of Entree

One of 3 Weekday Specials

Cup of Soup of the Day

Fresh Fruit Sorbet

Choice of Beverage

Coke Fountain Drinks

Iced Tea

Hot Kona Coffee

November 18-22

$20 Complete Meal Special
 

Choice of Entree

One of 3 Weekday Specials

Cup of Soup of the Day

Fresh Fruit Sorbet

Choice of Beverage

Coke Fountain Drinks

Iced Tea

Hot Kona Coffee

November 18-22

$20 Complete Meal Special
 

Choice of Entree

One of 3 Weekday Specials

Cup of Soup of the Day

Fresh Fruit Sorbet

Choice of Beverage

Coke Fountain Drinks

Iced Tea

Hot Kona Coffee

November 18-22

$20 Complete Meal Special
 

Choice of Entree

One of 3 Weekday Specials

Cup of Soup of the Day

Fresh Fruit Sorbet

Choice of Beverage

Coke Fountain Drinks

Iced Tea

Hot Kona Coffee

Dinner, Monday-Saturday (4 p.m. to Closing)

$40++ per person

Starter

Cheese served with dried fruit and house-roasted nuts. 

Select one of the following:

Camembert. A soft and creamy surface-ripened cow’s milk cheese from Normandy, France.

Comte. An aged semi hard cheese from eastern France, with a creamy, yet strong and slightly sweet taste.

Roquefort. A mild blue Sheep cheese from the south of France. White, tangy, crumbly and slightly moist, with distinctive green veins for a pungent flavor.

Appetizer

Select one of the following:

French Onion Soup

Cremini Mushroom and Blue Cheese, Served Escargot Style

Baked Scallops on the Half Shell

Moules Frites (Steamed Mussels)

Entrée

Select one of the following:

Grilled Island Fish. Fresh catch of the day served over sautéed baby carrots, cherry tomatoes and Tatsoi with a lilikoi crème fraiche

Roasted Pork Chop. Served with Kahuku corn salad, baby arugula and a toasted almond Veronique sauce.

Pan-Roasted Jidori Chicken Breast. Served with ratatouille and a lavender balsamic reduction

Braised Lamb Shank. Prepared with a Dijon mustard glaze, served over celery root puree, watercress and pickled onion salad and mint dressing

Dessert

Select one of the following:

Chocolate soufflé cargot with fresh strawberry

Vanilla bean crème brulee

November 18-24, 2013

Starter

Chicken Tenderloin Sate with Thai Peanut Sauce

Appetizers Sampler

Fresh Ahi Tartar in a Miniature Waffle Cone

Gravlax Salmon Roulade with Cream Cheese & Crab Meat

Sun-dried Tomato and Puna Goat Cheese Wonton with Pineapple Chutney

Smoked Duck Breast Taco with Spicy Mango Salsa

First Course

Kataifi Prawn and Big Island Baby Greens

Tangerine Vinaigrette

Choice of Entrée

Petite Beef Tenderloin with Five Spice Demi

Roasted Leek, Baby Carrot, Shiitake Mushroom and Haricot Vert

Grilled Kobayaki New Zealand King Salmon

Steamed White Rice and Pickle Vegetables

Vegetarian Terrine with Thai Green Curry Sauce

Steamed White or Brown Rice

Dessert

White Chocolate Amore Truffle with Raspberry Guava Puree

$50 per person

We are proud to be part of the 6th Annual Restaurant Week Hawaii where this is a celebration of the “Cuisine Scene” in Hawaii.  Our Executive Chef- Jason Miyasaki has created a special 4-course “Farm to Table” menu featuring some of our NEW and innovative menu items.  This menu will be paired with some of our specialty CF wines made by boutique wine makers and our very own Master Sommelier –Chuck Furuya. So please enjoy this culinary experience, EAT OUT and let’s support our culinary schools for their future!

Appetizer:

“LINGURIAN STYLE” PANIOLO SPICED CRISPY SHRIMP

Hiraoka Farms baby bok choy, roasted Ho Farms cherry tomatoes,

ricotta salata, béarnaise sauce.

CF Muller Thurgau, “Eurasia” 2011

This stellar, contemporary wine is crafted by one of the true Masters of

DRY German white wines---Paul Furst of Franconia,

2nd Course:

NALO FARMS BEET TRIO SALAD

Spiced Macadamia nuts, Asian pears, brioche croutons, caramelized shallot vinaigrette, blue cheese crema.

CF Euro-Asian Riesling “Niersteiner Hipping” 2012 (med dry)

The quintessential wine for our style of contemporary foods, produced by Fritz Hasselback of Gunderloch and Master Sommelier –Chuck Furuya.

Main Entrée Choice of :

RED WINE BRAISED KULANA SHORT RIBS WITH

HOUSEMADE FETTUCINI PASTA CARBONARA

House cured bacon lardons; Nalo Farms baby Swiss chard,

grilled Hamakua Ali’i mushrooms, tarragon cream sauce topped with a

local sunny side up egg from Lai’e.

Or

HAMAKUA SPRINGS TOMATO SCENTED

FRESH ISLAND FISH OF THE DAY

Molokai sweet potato, charred Kahuku “Super Sweet” corn, caramelized

Ma’o Farms fennel, Kona crab & Sumida Farms watercress salad.

CF Cabernet Sauvignon 2010

For a change of pace, here is a very elegant & VERY well textured, feminine style of Cabernet handcrafted by Master Sommelier Chuck Furuya & Jim Clendenen

of Au Bon Climat.

 Or

Boutari Moschofilero 2010 (Greece)

An indigenous grape varietal from Greece --- A fresh white wine with intense floral and fruity bouquet of white roses, melons and citrus, great compliment to fresh fish.

Dessert:

DESSERT TRIO

Vanilla bean panna cotta with mango compote, Ganache covered Chocolate Decadence Cake, Il Gelato Sorbet of the Day

Coffee or Tea

$50 per person (food only)    Add $12.95 per person for wine pairings

Breakfast served from 7:00 AM till 10:30 AM

Combination of our house made Kim Chee signature Fried Rice, and grilled Kalbi Ribs, topped with a Sunny Side Egg
$11

Lunch and Dinner served from 11:00 AM till 9:00 PM daily

Combination of Grilled Ahi, Wasabi Ginger Shoyu Sauce and Grilled Shrimps with Garlic Butter
 Served with hearts of Romaine Salad, Signature Honey Mustard Vinaigrette
 Choice of White or Brown Rice
$12

Dinner
4pm-9:45pm

Appetizer (Choice of one)

Spinach Artichoke Dip

Ginger Mac Nut Poke

Entrée (Choice of one)

(All entrées include choice of, Rice, Potatoes or Pancakes)

Chicken Madeira with Sautéed Mushrooms & Onions.  

Vegetarian Frittata

Pork Chop Parmesan

Dessert

Signature Waffle Folds with choice of

Banana Nutella with Chocolate Dipping Sauce
or

Fresh Strawberry Guava Cheesecake Waffle Fold with Whipped Cream

$25

Dinner
4pm-9:45pm

Appetizer (Choice of one)

Spinach Artichoke Dip

Ginger Mac Nut Poke

Entrée (Choice of one)

(All entrées include choice of, Rice, Potatoes or Pancakes)

Chicken Madeira with Sautéed Mushrooms & Onions.  

Vegetarian Frittata

Pork Chop Parmesan

Dessert

Signature Waffle Folds with choice of

Banana Nutella with Chocolate Dipping Sauce
or

Fresh Strawberry Guava Cheesecake Waffle Fold with Whipped Cream

$25

Dinner
4pm-9:45pm

Appetizer (Choice of one)

Spinach Artichoke Dip

Ginger Mac Nut Poke

Entrée (Choice of one)

(All entrées include choice of, Rice, Potatoes or Pancakes)

Chicken Madeira with Sautéed Mushrooms & Onions.  

Vegetarian Frittata

Pork Chop Parmesan

Dessert

Signature Waffle Folds with choice of

Banana Nutella with Chocolate Dipping Sauce
or

Fresh Strawberry Guava Cheesecake Waffle Fold with Whipped Cream

$25

Porchetta Sandwich

roasted pork loin, provolone cheese,

honey-mustard aioli, ciabatta bread

Lilikoi Chiffon Pie

with pineapple syrup drizzle

$17 per person

Eating with the Seasons

Prix Fixe $20.95
Items also available ala carte

Lemon Pepper Turkey Parm Noodle Soup

This brothy soup is our salute to the comforting chicken noodle soup. Freshly roasted turkey is used in replace of chicken, and Parmesan to enhance the flavors of the broth.

Ala Carte: $3.95

Roasted Turkey Taco Salad

This layered salad is our take on the Mexican inspired dish. It features seasoned turkey over crispy tortilla chips topped with Ho-farm cherry tomatoes, clover sprouts, Waipoli hydro lettuce, and a mint-lemongrass Greek yogurt dressing.

Ala Carte: $5.95

EWTS Cubano

The cuban sandwich originated in Cuban cafes that cater to cigar makers and sugar mill workers. In our version, we swap roasted pork for roasted turkey drizzled with rosemary garlic butter. We added Swiss cheese, honey glazed ham and dill pickles. Served with a cranberry mayo.

Ala Carte: $11.95

Cranberry White Chocolate Macadamia Nut Cookies

For this month's dessert, we collaborated with Fairy Cakes to create a sweet freshly baked treat that features cranberries, oatmeal, white chocolate, and macadamia nuts.

Ala Carte: $2

"Eating with the Seasons" is Fresh Cafe's unique way of communicating with our community about local ingredients, collaborations, and specials served at Fresh Cafe. Each month this menu is determined by what product is best in season. This month's ingredient is Fresh Roasted Turkey. At Fresh Cafe, we roast an entire turkey each day to include in our menu items.

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Breakfast

Grand Cafe Breakfast Sandwich
Breakfast meat, egg, cheese and either house greens with our special dressing or Potatoes O'Brien

$8.50

Lunch

Salmon Salad
Grilled salmon, mixed greens, cucumber, tomatoes, carrots, bean sprouts and our house ginger vinaigrette

$16.50

Dessert

Autumn Apple Cinnamon Square
topped with vanilla bean ice cream

$5.50

November 18-23

1st Course

Choice of:

Local Salad with Teriyaki Almonds and a Garlic Ginger Dressing

or

Lemony Zucchini Bisque with Shaved Fennel

Wine: Stonecap Chardonnay (CA)

2nd Course

Choice of:

Not Tuna on Onion Bread

or

Falafel Boat

Wine: Garnet Pino Noir (CA)

3rd Course

Choice of:

Living Lasagna

or

Kaffir Miso Pad Thai Salad

or

Syl’s Garden Burger with Jicama Fries

Wine: Tenuta La Pregola (Italian Varietal Blend)

Dessert

Banana Pear Cream Cheese Pie

Wine: Canella Brut Prosecco (Veneto, Italy)

$26 without wines

Add $12 with Wine Pairing

2013 Bratwurst Francais, sautéed mushrooms, truffle mustard
$8.50

Truffle Cheese Fries
$4.75

 Both $12

Dinner

Soup or Salad:

Farm Greens or Cup Soup du Jour

Entrée Choice:

Petit Filet w/ Pesto Prawns

HASR Masher Potatoes, Chinatown Veggies

HB Pier 38

Fresh catch of the day

HASR Cassoulet

braised veal, duck confit, andouille, bocworst, navy beans, melted cheese

Dessert

Banana Bread Pudding w/ Vanilla Bean Gelato

$40++

Pork lau lau, kalo poke and Waipio Valley poi

Sold exclusively at Highway Inn @ Kaka'ako

Ulupalasadas (pala means "over ripened" in Hawaiian)

By Pastry Chef Ed Morita

Not included in the meal

First Course

Kampachi Crudo

With Ha'ula tomato-seaweed relish, Kahuku corn and a ponzu-miso vinaigrette

WINE: TBD

Second Course

Bubu Arare Crusted Crispy Shrimp

Baby bok choy, cilantro, “black bean sauce” & red jalapeno slices

WINE: TBD

Main Course

Pan Roasted Opah

“cake noodle”, choi sum, ginger, chiso & momiji butter sauce

WINE: TBD

Sweet Course

Lemon Crunch Roulade

 hibiscus sorbet

$46 food only

Add $13.95 for wine pairing by Master Sommelier Chuck Furuya

Choice of one item from each course

Appetizer

Short Rib Potstickers

Aloun Farms Beet Carpaccio

Black Vinegar Reduction

or

Spinach and Bacon Salad

Hamakua Tomatoes, Crispy Ewa Onions

Blue Cheese Vinaigrette

Entree

Filet Loco Moco

Wild Mushroom Risotto, Sauce Bordelaise, Roasted Shimenji Mushrooms, Truffled "Fried" Egg

or

Kona Kampachi

Avocado and Hawaiian Chili Pepper Crusted

Bamboo Rice Cakes
Grilled Kale

Dessert

Kula Strawberry Shortcake

House Made Biscuit, Kula Strawberries, Coconut Gelato, Whipped Cream

$45 per person

First Course - Choice of:

Soup du Jour

Hy’s Mixed Nalo Green Salad

Entrée Course - Choice of:

The King and The Queen” 2 Tournedos of USDA Prime Filet Mignon ( 5 oz.) topped with King Crab Meat, Lobster Meat and Hollandaise Sauce, served with Garlic Mashed Potatoes.

Petite (5 oz.) USDA Prime Filet Mignon with Duck Foie Gras in a Madeira Wine Sauce, served with Garlic Mashed Potatoes.

Fresh Filet of Monchong with Black Bean Sauce served with Baby Bok Choy and White or Brown Rice.

Dessert Course - Choice of:

Häagen-Dazs Vanilla Ice Cream or Mango Sorbet

Hy’s Bread Pudding with Vanilla Créme Anglaise

This menu cannot combined with other special offers or promotions.

$49.95

Antipasti

PANZANELLA
Fresh Local Hau’ula Vine ripe tomatoes, Cucumbers, Olives, Red Onion, Pulled Bread, and Imported Mozzerella di Buffalo.

Primi Piatti

PAPPARDELLE AL RAGU MAILE

Fresh House Made Pappardelle Pasta, Chianti Braised Pork

Dolci

TIRAMISU

House made Tiramisu with Mascarpone cheese, espresso, eggs, layered with lady fingers, crème anglaise and cocoa powder

$35

The “Sneak Peak”

Chilled Hamachi & Ikura

Shaved Heirloom Radish & Jalapeno, Toasted Garlic & Bonito Soy

2nd

“Treasure” Cappuccino

Lobster, Alaskan Crab, Prawn, Chinese Flowering Cabbage

Aromatic Kaffir & Lemongrass Broth, Dashi Crema

3rd

Hawaii Ranchers Butter Poached Beef Tenderloin

Sake Creamed Spinach, Hamakua Mushrooms, White Soy- Garlic Potato

Dessert

Waialua Estate Flourless Chocolate Bar

Fior di Latte Gelato

Restaurant Week Special Price $55

First course (choice of one):

Tortilla soup

or

Caesar Salad

Entrée (choice of one):

Grilled market fish

Topped with cilantro key lime butter served with roasted vegetables and Whipped potatoes

Teriyaki Chicken

Teriyaki marinated boneless, skinless chicken breasts grilled and glazed.

Served with island rice, seasonal vegetables and pineapple-mango salsa.

or

Chicken Calypso Pasta

Chicken marinated and roasted then tossed with peppers, portabella mushrooms, onions and penne pasta in a spicy cream sauce.

Dessert (choice of one):

Key lime pie

or

Cheesecake

 $32

10% discount on lunch if you mention Restaurant Week before placing your order.

November 19-22, 2013

Choice of Starters

Goat Cheese Tart with Tomato Vinaigrette Salad

or

Vichyssoise

Choice of Entrée:

Fisherman’s Stew

Fish, Shrimp, Lobster and Clams stewed in a Saffron broth with Leeks

Potatoes and Tomatoes, served with Spicy Rouille and Garlic Crostini

$24.95

Beef Wellington with Truffle Sauce

Creamed Potatoes, Roasted Root Vegetables and Horseradish Cream

$24.95

Snapper en Papilotte, Sauce Beurre Blanc

Roasted Potatoes, Parmesan Broiled Tomato & Grilled Shrimp on Sauteed Greens

$23.95

Braised Lamb Shank with Onion Compote Garnish, and Sauteed Potatoes with Chickpeas

$23.95

Honey & Citrus Glazed Roast Cornish Game Hen

with Couscous, Wilted Spinach with Raisins & Pine nuts and Butternut Squash Puree

$23.95

Specials of the day

“Vegetarian Delight”

“Luncheon Special”

$19.95

The student staff will recite the specials of the day

Dessert

A Daily Special Dessert

Featuring Chef Dan Wetter's Patisserie Class

Beverage

Kona Coffee

Decaffeinated Coffee

Hot Tea or

Iced Tea

**Menus & prices subject to change without notice**

25% off any breakfast or dinner buffet

Free drink with purchase of Katsu Hamburger

1st Course

Choice of Sweet Kahuku Corn Salad or French Onion Soup

2nd Course

Choice of Cheese and Apple Chicken or a Combination of Red Wine and Peppercorn Short Ribs and a mini Wagyu Beef Burger Stuffed wit Stilton Blue Cheese and Foie Gras

3rd Course

Choice of Apple Tarte Tatin or Valrhona Chocolate Cake

$42

Lunch $30.00

Choice of Salad

Fresh Island Ahi Carpaccio

Sashimi Grade Hawaiian Yellowfin Tuna on Tomato Basil Bruschetta. Finished with Extra Virgin Olive Oil, Lemon and Capers. Served over locally grown Waimanalo Mixed Greens.

Seared Filet Mignon Carpaccio

Seasoned and seared Filet topped with Waimanalo Greens, Cannelini Beans, Red and Gold Peppers, Red Onions, Basil and Shaved Parmesan. Drizzled with Olive Oil and a Balsamic Reduction

Choice of Entrée

Chicken Canneloni

Chicken, Spinach, Reggiano Parmesan, Provolone, Mozzarella, and creamy Ricotta Cheese wrapped in Longhi’s Housemade Pasta, and finished with Pomodoro and Pesto Sauce

Eggplant Parmesan

Sliced Italian Eggplant, rolled in Parmesan Cheese Served golden brown and topped with melted Mozzarella Cheese and our Pomodoro Sauce

Prime Beef Cheeseburger

8 ounces of freshly ground Prime Beef, Cheddar, Romaine Lettuce, Tomato and Red Onion on our Housemade Scallion Roll

Dessert

Choice of Gelato or Sorbet

Dinner $50.00

Wine Pairing

Starborough Sauvignon Blanc and De Loach Merlot

Choice of Appetizer

Frutta Di Mare

Poached Scallops, Shrimp and Calamari marinated in Extra Virgin Olive Oil, Garlic, Herbs, Lemon, Mancini Peppers and Kalamata Olives. Served chilled in a Martini Glass

Or

Belgian Endive

Belgian Endive Leaves with Gorgonzola Cheese, caramelized Macadamia Nuts and our Honey-Scallion Mint Vinaigrette

Choice of Entrée

Served with Fresh French Green Beans sautéed with Toasted Pine Nuts

Lobster Risotto

Italian Risotto made with House Lobster Broth and White Wine finished with Maine Lobster, Asparagus, Tomato and Reggiano Parmesan

Fresh Fish Longhi Style

Fresh Island Fish sautéed and finished with Lemon, Butter, White Wine,  diced Tomatoes and fresh Basil, served over Garlic Toast

Petite Filet Mignon

5 ounce Filet with Garlic Mashed Potatoes, finished with a Demi-Glace

Peking Duck Crepes

Roasted Duck with Hoisin and Caramelized Onions wrapped in a Scallion Crepe topped with a Savory Duck Sauce

Dessert

Selections from our Award Winning Dessert Tray

Luncheon Prix Fixe
$30 per person

Starter

Butternut Squash Bisque

chive whipped cream

Entrée (choice of)

Kabocha Pumpkin Ravioli & Shrimp

golden raisins, pine nuts, balsamic brown butter

or

Roasted Beet Salad

kula lettuce, grilled maui onions, cucumber, marcona almonds,

pink peppercorn goat cheese, tangerine-mustard vinaigrette

Dessert

Pumpkin Brulee

with crispy fuji apple chips

Evening Prix Fixe
$50 per person

Starter

Horseradish & Beet Cured Salmon

ahi tartar, shaved fennel, ogo, smoked trout roe, citrus olive oil

Entrée  (choice of)

Braised Lamb Shank

risotto milanese, pistachio gremolata, broccolini, heirloom carrots

or

Seared Diver Scallops

cauliflower puree, cremini mushroom & kale ragout, scallion butter

Dessert

Pumpkin Brulee

with crispy fuji apple chips

Braised Short Rib “Mac ‘n Cheese”

garlic bread & petite green salad

Lilikoi Chiffon Pie

with pineapple syrup drizzle

$17 per person

Salad Selections

(Choice of)

Morton’s Salad, Morton’s Blue Cheese Dressing, Chopped Egg and Anchovies

Caesar Salad, Classic Salad with Fresh Parmesan and Croutons

Cup of Baked Five Onion Soup, Crouton, Crusted with Swiss Cheese

Entrée Selections

(Choice of)

Single Cut Filet Mignon, 6oz.*

 Honey-Chili Glazed Salmon, with Warm Vegetable Relish

Chicken Bianco, Artichoke hearts, Tomato and Buerre Blanc sauce

Accompanied by

(Choice of)

Chicago-Style Horseradish Mashed Potatoes

Steamed Fresh Broccoli, Hollandaise Sauce

Dessert Selections

(Choice of)

Double Chocolate Mousse

Crème Brulee

$50 per guest

Not inclusive of tax or gratuity

(Not available in Boardrooms)

 *Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of food borne illness, especially if you have certain medical conditions.

DINNER SPECIAL

MURPHY'S BEST CORNED BEEF & CABBAGE

Served with Mashed Potatoes and Vegetables

Dessert

MACADAMIA NUT PIE A LA MODE

$18 plus tax and tip

1st Course, Choice of:

Yellowtail Sashimi with Jalapeno

Salmon Sashimi Salad with Matsuhisa Dressing

2nd Course, Choice of:

 Alaskan Black Cod Miso

Grilled Ribeye with Honey Anticucho Sauce

3rd Course

Small Assortment of Sushi and Miso Soup.

Dessert

Kinako Pound Cake, ume raisins, macadamia nut toffee, vanilla

dehydrated chocolate mousse and lilikoi foam

pineapple marmalade

$55.00 per person

Beverages upon consumption.

Not valid with any other promotion.

Lunch for Two : $25.95

Choice of Soup (one per person)

Roma Tomato Soup

OR

Soup Du Jour

Featured Salads (choose one)

Chinese Chicken Salad

Organic baby greens, romaine lettuce, Szechuan glazed chicken, julienne vegetable, crisp wonton

Mandarin oranges, toasted almonds w/ ginger sesame dressing

OR

Cilantro Lime Chicken Salad

Organic baby greens, romaine lettuce, chicken, jack cheese roasted peppers, tomato

grilled Kahuku corn, pumpkin seeds, w/ cilantro lime vinaigrette.

OR

Blue Cheese & Pear Salad

Organic baby greens, blue cheese, seasoned pears, candied pecans, dried cherries

w/ dark cherry balsamic vinaigrette.

Featured Entrées (choose one)

Chicken Tomato Alfredo Pasta

Penne Pasta, roasted chicken, organic bay spinach, parmesan cheese

w/ roasted tomato alfredo sauce

OR

Avocado Club Panini

Natural roasted turkey, bacon, avocado, tomato, Swiss cheese

garlic aioli, crisp country bread

OR

Kalua Pork Sandwich

Kalua Pork, asian slaw, ginger sesame aioli, toasted ciabatta

Starters

Choice of

Crispy Macadamia Nut Crusted Kauai Shrimp

Smothered with Hawaiian and Sweet Chili Pepper Aioli

or

Curly Kale Salad

With strawberries, avocado, and papaya tossed in a

basil papaya seed vinaigrette with toasted almonds

Entrees

Choice of

Pan Seared Kona Kampachi

with Sweet Basil Aioli Drizzle

Served with furikake Musubi and fish fumet with fresh ginger,

shiitake mushrooms, cherry tomatoes and green onion

or

Hawaiian Salt Slow Roasted Angus Prime Rib

served with au jus creamy horseradish and Maui onion mashed potatoes

Dessert

Uncle Moki’s Triple Chocolate Fudge Cake

$50.00

Lunch

Smoked Duck Carpaccio

Baby Watercress Salad, Truffle Vinaigrette

or
Grilled Romaine Salad

Feta, Tomato Chutney, Cucumber, Onion, Lemon-Oregano Dressing

Olive Oil Poached Salmon

Big Island Goat Cheese, Pistachios, Roasted Beetroot
or
Beef Cheeks

Gremolata, Potato-Wasabi Puree

Halekulani’s Signature Coconut Cake

Chiffon Cake, Coconut-Amaretto Cream, Whipped Cream, Shredded Coconut

$30.00

Dinner

Smoked Duck Carpaccio

Baby Watercress Salad, Truffle Vinaigrette
or
Grilled Romaine Salad

Feta, Tomato Chutney, Cucumber, Onion, Lemon-Oregano Dressing

Olive Oil Poached Salmon

Big Island Goat Cheese, Pistachios, Roasted Beetroot

or

Beef Cheeks

Gremolata, Potato-Wasabi Puree

Halekulani’s Signature Coconut Cake

Chiffon Cake, Coconut-Amaretto Cream, Whipped Cream, Shredded Coconut

$50.00

Shichimi Crusted Seared Ahi Bowl

Shichimi crusted seared ahi served over rice. Drizzled with our shoyu sesame oil blend and wasabi mayo topped with takuwan, shredded nori, red onions, masago, and sprouts.

$9.50

Shichimi Crusted Seared Ahi Bowl

Shichimi crusted seared ahi served over rice. Drizzled with our shoyu sesame oil blend and wasabi mayo topped with takuwan, shredded nori, red onions, masago, and sprouts.

$9.50

November 18-24, 2013
20% off Dinner Buffet

Lunch

Kiawe Wood Fired Sandwich & Field Greens Salad

Sandwich specials running all week for Restaurant Week

$15

Dinner

Hebi Crudo

ginger, pomegranate, grapefruit

----------------------------------------

Panzanella Salad

cucumber, tomato, hazelnut romesco

or

Baby Beet Salad

Taleggio, purselane, pepitas

----------------------------------------

Seafood Sausage Cavatelli

broccoli rabe, fennel, chili

or

Mushroom Gnocchi

maitake, cremini, pecorino

----------------------------------------

Braised Pork Belly

white bean, onion, rosemary

or

Fall Harvest Pot Pie

root vegetables, cabbage, potato

---------------------------------------

Chocolate & Peanut Butter S’more

marshmallow, graham cracker

or

Pumpkin Bread Pudding

caramel, tapioca, cream

$45/person

(plus tax & gratuity)

byob/no corkage fee

20% off Dinner Buffets

“Eurasian Island Mele” Dinner Buffet
 November 18-21, 6:00 p.m. – 9:30 p.m.

Appetizer and Salads
Sashimi Platter
Shrimp Cocktail
Assorted Poke:  Ahi, Clam
Snow Crab Legs
Oysters on the Half Shell
Sliced Fresh Seasonal Fruits
Assorted Cheese Platter with Crackers
Chef Elsa’s Salad Creations
Homemade Kim Chee
Potato and Macaroni Salad
Cauliflower and Crab Salad
Caesar Salad
Mixed Manoa Green Salad with Condiments
Miso Soup with Tofu, Wakame, Green Onions

Sushi Station
Futomaki
Temaki Sushi
(Spicy Tuna, California Style, Unakyu, Scallop with Masago, Tempura Roll)

Pho Station
with Condiments

Shrimp & Vegetable Tempura         
Seared  Mahi Mahi with Lemon Grass Beurre Blanc and Baby Bok Choy
Cheese Tortellini with Gorgonzola Cheese Sauce and Roasted Pine Nuts
Vegetables du Jour
Steamed White Rice

Carving Station
Roast Prime Rib with Creamy Horseradish and Au Jus

* * *

Monday and 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
Chilled Crab Legs with Drawn Butter

* * *

Wednesday and Thursday Specials

Curry Station
Chicken and Vegetable

Seafood Temptations
Steamed Clams with White Wine, Shallots and Leeks
Chilled Crab Legs with Drawn Butter

* * *

Chef’s Daily Specials

Monday Open
Tuesday Asian Style Hoisin Barbecue Ribs
Wednesday Grilled Chicken with Mushrooms, Tomatoes and Boursin Cheese
Thursday Roast Pork Loin with Hamakua Mushroom Sauce

* * *

Pastry Chef’s Selection of Desserts

$47.00 adult / $23.50 children (ages 6 -10 years)
plus tax and gratuity


Seafood Dinner Buffet

November 22-24, 5:30 p.m. – 9:30 p.m.

Appetizers and Salads

Chilled Crab Legs, Peel and Eat Shrimp Cocktail

Sashimi Platter

Ahi Poke, Clam Poke

Lomi Lomi Salmon

Half Shell Mussels and Oysters

Assorted Cheese Platter with Crackers

Sliced Fresh Seasonal Fruits

Chef’s Salad Creations

A Selection of Homemade Kim Chee

Broccoli & Bay Shrimp Salad

Potato and Macaroni Salad

Mixed Greens with assorted Dressing

Caesar Salad with Croutons

Sushi Station

Nigiri: Ika, Ebi, Ahi, Salmon

Temaki: Spicy Tuna, California Style, 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 Red King Crab Legs with Drawn Butter

Salmon Chazuke

Pho Station  

with Condiments

Chef’s Selection of Hot Items

Shrimp & Vegetable Tempura

Broiled Leg of Lamb with Chimichurri Aioli

Seared Mahi Mahi with Lemon Grass Buerre Blanc and Baby Bok Choy

Grilled Chicken with Tarragon Mushroom Sauce

Cheese Tortellini with Gorgonzola chesse Sauce and Roasted Pine Nuts

Sour Cream Mash Potatoes

Vegetable du Jour

Steamed White Rice

Assorted Taro, Wheat and Dinner Rolls

Clam Chowder

Carving Station

Prime Rib with Au Jus, Creamy Horseradish and Au Jus

Prince Court Dessert Specials

Prince Court Bread Pudding with Vanilla Anglaise, Cheesecakes, Caramel Custard, Coconut Cake, Chocolate Macadamia Nut Pie

and Other Temptations

$50.00 adult / $25.00 children (ages 6 – 10 years)

plus tax and gratuity

Salad
Grilled Caesar "Cobb"

Appetizer
Escargot "Poppers"

Entree
 Bacon Wrapped Meatloaf w/2-Hour Polenta, Charred Asparagus & Demi Glacé

OR

Miso glazed wild salmon with Asian inspired risotto & cucumber namasu

Dessert
Lemon & Ricotta Fritter w/Lemon Curd & Warm Berry Compote

$30

Modifications and substitutions politely declined

INSALATA OR ZUPPA

Choice of Salad or Soup

Caesar Salad

Pomodorina Soup

ENTRATA

Choice of one entrée

SPAGHETTI BOLOGNESE

A Classic!

CHICKEN PARMIGIANO

Capellini Pomodoro, fresh mozzarella.

FRESH ISLAND FISH

Seared local fish, white wine, lemon, sun-dried tomato orzo

DOLCE

Dessert

Italian sorbeto di giorno

BEVANDA

Choice of one beverage

Coffee, Hot Tea, Iced Tea or Soft Drink

No substitutions.

$25.00 | Tax and gratuity applicable

Appetizer Plate

Spring Roll with Roy's Hawaiian Fusion Style Sauce

Szechuan Spiced Baby Back Pork Rib

Mini Crab Cake with Spicy Sesame Beurre Blanc

Entree (choice of one)

Hibachi Style Salmon with Ponzu Sauce

Roasted Macadamia Nut White Fish with Lobster Butter Sauce

Braised Short Rib of Beef with Demi Glace

Dessert

Roy's Melting Hot Chocolate Souffle

$40 per person (not including tax and gratuity)

Appetizer Plate

Spring Roll with Roy's Hawaiian Fusion Style Sauce

Szechuan Spiced Baby Back Pork Rib

Mini Crab Cake with Spicy Sesame Beurre Blanc

Entree (choice of one)

Hibachi Style Salmon with Ponzu Sauce

Roasted Macadamia Nut White Fish with Lobster Butter Sauce

Braised Short Rib of Beef with Demi Glace

Dessert

Roy's Melting Hot Chocolate Souffle

$40 per person (not including tax and gratuity)

Appetizer Plate

Spring Roll with Roy's Hawaiian Fusion Style Sauce

Szechuan Spiced Baby Back Pork Rib

Mini Crab Cake with Spicy Sesame Beurre Blanc

Entree (choice of one)

Hibachi Style Salmon with Ponzu Sauce

Roasted Macadamia Nut White Fish with Lobster Butter Sauce

Braised Short Rib of Beef with Demi Glace

Dessert

Roy's Melting Hot Chocolate Souffle

$40 per person (not including tax and gratuity)

Salad Selection

(choice of one)

Caesar Salad

Fresh crisp Romaine hearts tossed with Romano cheese, garlic croutons and creamy Caesar dressing,

Steak House Salad

Iceberg, Romaine and baby lettuces with grape tomatoes, garlic croutons and red onions

Entrée Selection

(choice of one)

Petite Filet (8 oz.)

The most tender cut, broiled expertly to melt in your mouth

Stuffed Chicken Breast

Oven roasted free-range double chicken breast stuffed with garlic herb cheese

and served with lemon butter

Fresh Island Fish

Chef’s Fresh Island Fish Selection

Barbecued Shrimp

Jumbo shrimp sautéed New Orleans-style in reduced white wine, butter, garlic and spices.

Accompaniment

(choice of one)

Mashed Potatoes, Creamed Spinach, Sautéed Mushrooms or Steamed White Rice

Dessert

(choice of one)

Ice Cream, Sorbet or Bread Pudding with Whiskey Sauce

$40.00 per person | Tax and gratuity applicable.

Salad Selection

(choice of one)

Caesar Salad

Fresh crisp Romaine hearts tossed with Romano cheese, garlic croutons and creamy Caesar dressing,

Steak House Salad

Iceberg, Romaine and baby lettuces with grape tomatoes, garlic croutons and red onions

Entrée Selection

(choice of one)

Petite Filet (8 oz.)

The most tender cut, broiled expertly to melt in your mouth

Stuffed Chicken Breast

Oven roasted free-range double chicken breast stuffed with garlic herb cheese

and served with lemon butter

Fresh Island Fish

Chef’s Fresh Island Fish Selection

Barbecued Shrimp

Jumbo shrimp sautéed New Orleans-style in reduced white wine, butter, garlic and spices.

Accompaniment

(choice of one)

Mashed Potatoes, Creamed Spinach, Sautéed Mushrooms or Steamed White Rice

Dessert

(choice of one)

Ice Cream, Sorbet or Bread Pudding with Whiskey Sauce

$40.00 per person | Tax and gratuity applicable.

Shinsato confit pork belly and fried Ka Lei egg sandwich on a Kaiser roll with House pickles, our crispy fingerling potatoes and our Yuzu mayonnaise
$14

Add a Draft Beer

$3

We are proud to be part of the 6th Annual Restaurant Week Hawaii where this is a celebration of the “Cuisine Scene” in Hawaii.  Our Executive Chef- Joseph “JJ” Reinhart created a special 5-course menu featuring some of our NEW and innovative menu items.  This menu will be paired with some of our specialty CF wines made by boutique wine makers and our very own Master Sommelier –Chuck Furuya.  So please enjoy this culinary experience, EAT OUT and let’s support our culinary schools

for their future!

Appetizer--- From the Sushi Bar:

Mini Green Dragon Roll

California roll topped with Hamachi, jalapeno & yuzu pepper with toban jan aioli

CF “Estate” Riesling, Dr. Weins-Prüm 2011

From the Mosel area of Germany…slightly sweet and suited

for our contemporary fusion foods.

2nd Course--- From the Sushi Bar:

Kona Kampachi Crudo

Maui onions, Ho Farms cherry tomatoes, local vegetable tsukemono

with sansho pepper chimichurri

CF Euro-Asian Riesling “Niersteiner Hipping” 2012 (med dry)

The quintessential wine for our style of contemporary foods, produced by Fritz Hasselback of Gunderloch and Master Sommelier –Chuck Furuya.

3rd Course:

Panko Crusted Seafood Cake

Kabocha squash & kombu puree, Nalo farms mâché,

perserved lemon aioli & black tobiko

Entrée:  Choice of:

Braised Pork Belly Katsu

With Sumida Farms watercress salad, picked red cabbage, & Japanese mustard.

Or

Pan Roasted Fresh Hawaiian Catch of the Day

With Fresh Spinach Fettuccini

 Roasted Hau’ula tomatoes & seafood Bolognese, Hamakua Ali’i mushrooms, roasted Japanese eggplant and house made ricotta cheese.

CF Muller Thurgau, “Eurasia” 2011

This stellar, contemporary wine is crafted by one of the true Masters of

DRY German white wines---Paul Furst of Franconia

Or

CF Pinot Noir “Santa Maria Valley” 2011

A perfumed, textured, rich, & truly superb Pinot from Chuck Furuya & Gary Burk.

Dessert:

Tempura Pineapple “Fosters”

Lappert’s vanilla bean ice cream, Big Island Macadamia nut short bread.

$40 per person (food only)

With our (3) CF Wine pairings at 2 oz. portions,

Please add $12.95 per person

Old School Combo

Hula Burga Saimin (small portion wuntun min with a hula burga on the side) with crinkle cut french fries and a soda float
$9.95

Restaurant Week Bento

Beef Broccoli, Garlic Chicken and Pork Adobo with two scoops rice
$9.95

 Sit-down restaurant only.

Old School Combo

Hula Burga Saimin (small portion wuntun min with a hula burga on the side) with crinkle cut french fries and a soda float
$9.95

Restaurant Week Bento

Beef Broccoli, Garlic Chicken and Pork Adobo with two scoops rice
$9.95

 Sit-down restaurant only.

Dinner

Sushi OMAKASE 5 Course Dinner

Course 1 – Appetizer Plate

Let our Chefs prepare the freshest sushi with fish from all over the world including Hotate “Jumbo scallop” from Hokkaido and OoToro “Premium Fatty Tuna” from Tsukiji Fish Market

Course 2 – Nigiri Sushi Set

Course 3 – Nigiri Sushi Set

Course 4 – Nigiri Sushi Set

Course 5 – Honey Toast Tempura Bread Pudding covered in a Sake Caramel Sauce served with premium Roselani Vanilla Ice cream

$45.00

For Shokudo's Restaurant Week special Sushi Omakase course menu call 808-941-3701.

Beginning:

heirloom tomato salad

basil-balsamic, farmstead cheese

Middle:

Duo

05oz HI catch & 05oz g.f filet

lilikoi, demi, asparagus

Ending:

new school “fruit”

island fruit, olive oil cake, minestrone broth

$45/person

Lunch Prix Fixe Menu

November 18–22, 2013

ACT I (choice of)

Graham Cracker Crusted Calamari

Yuzu Chili Aioli, Wasabi Cocktail Sauce, Yukari Powder, Shiso

Island Tomato Salad

Hamakua Springs Tomato, Spanish Onion, Haricot Vert, Feta Cheese, Croutons, Red Wine Vinaigrette

ACT II (choice of)

Kim Chee Burger

Ko Choo Jang Aioli, Kim Chee, Namul, Certified Angus Beef, Swiss Cheese on a Housemade Potato Bun

Herb Crusted Monchong

Kahuku Corn, Asparagus, Herb Butter Sauce

FINALE (choice of)

Valrhona Chocolate Haupia Crunch Cake

Macadamia Nut–Caramel Sauce

Guava Lilikoi Tapioca

Hawaiian Honey Ice Cream, Pineapple Emulsification, Coconut Powder, Macerated Strawberry

$30 per person (excludes tax & gratuity)

November 18-23, 2013

ACT I (choice of)

Diver Scallop Sashimi

Radish Salad, Won Ton Pi, Tobiko, Ponzu

Stage House Salad

Molokai Sweet Potato, Haricot Vert, Marinated Grape Tomato, Japanese Cucumber, Oven Roasted Beets,

Croutons, Honey–Balsamic Vinaigrette

ACT II (choice of)

Sous Vide Beef “Wellington”

Prime Flat Iron Steak, Roasted Garlic Potato Purée, Baby Vegetables, Red Wine Demi Glace

Grilled Ora King Salmon

Pea Purée, Baby Arugula, Watermelon Radish

FINALE (choice of)

Valrhona Chocolate Haupia Crunch Cake

Macadamia Nut–Caramel Sauce

Guava Lilikoi Tapioca

Hawaiian Honey Ice Cream, Pineapple Emulsification, Coconut Powder, Macerated Strawberry

$40 per person (excludes tax & gratuity)

However, if you mention "Restaurant Week Hawaii" during December 4-6,
you'll receive a free dessert with every entree purchase. 

Seared Diver Scallops, Ma'o Farms Pickled Beets, Hanaoka Farms Lilikoi Vinaigrette

Kaua'i Prawns & Manila Clams, Bacon Lemongrass Broth, Ko Choo Jang Rouille

Miso Glazed Hawai'i Ranchers NY, Foie Gras, Caramelized Onions, Red Wine Demi

Mini Halo Halo

$50 per person

3-course for $55.00

Salad

Signature Chopped Salad or Caesar Salad

Main
Served with rustic truffle mashed potatoes and creamed corn

(select one)
16 oz. Prime Rib Eye
 
 or

Miso Butterfish

or

Kurobuta Pork Chop

Decadents

Chocolate Buttermilk Layer Cake or Lilikoi Creme Brulee

Restaurant Week Hawaii Menu available starting at 4:30 PM

I

Poke Spoon Trio

Hawaiian Ahi, Ono Poisson Cru, Wasabi Nairagi

II

Mama’s Thai Chicken & Green Papaya Chop Salad

Sweet Chili Lime Chicken, Crunchy Iceberg, Macadamia nuts

III

Surf & Turf Combo

Japanese Curry Beef Short Ribs & Soy Grilled Salmon

Wasabi Potatoes, Braised Lotus Root, Sake Nori Sauce

IV

Molten Hot Hawaiian S’mores

Housemade Coconut Marshmallow Crème

Dark Chocolate, Graham Cracker Crust

$43 plus tax and tip

 FULL MENU also available

November 18-24 2013

Appetizer

Pan roasted Day Boat Scallops on sautéed local corn and apple wood smoked bacon, balsamic and curry oil.

Entree

Seared ahi with a Hamakua Eryngi mushroom relish, Kai Choy sauce

OR

Miso and soy braised short ribs, sautéed corn and shrimp

Dessert

Chocolate Macadamia Nut Tart

$50 plus tax and gratuity per person.

Dine at Tsukiji Fish Market & Restaurant during Restaurant Week and receive a sake pourer.
*One per table and/or group.  Limited availability.

Lunch Buffet

Monday – Friday $21.95

Saturday – Sunday $23.95
Ask about our Kama'aina, Senior and Keiki discounts.

Sushi

Ebi, Ika, Hawaiian Albacore, Izumidai, Tamago, Kani, Tekka Maki, Inari, Spicy California Inari, California Roll, Spicy Tuna Roll, California Inari, Vegetable Roll, Shrimp Tempura Roll

Entrée

Miso Soup, Soup du jour Tofu Salad, Soba Salad & Ceasar Salad, Chicken Yakisoba, Tofu Jun and Fish Jun or Pork Jun (Except Mon. & Wed), Miso-Glazed Mahi Mahi, Teriyaki Chicken, Kalbi, Whole Spike Fish w/Teriyaki Sauce, Short Ribs w/ Hawaiian BBQ Sauce, Sweet & Sour Pork Brisket, Shrimp & Vegetable Tempura, Beef Curry, Oden, Ramen, Udon, and Soba Noodles, Kim-Chee Fried Rice, Kimchee and Namul, Yasai no Nishime, Kabocha, Choy Sum

Tuesday & Thursday

Oxtail Soup

Saturday-Sunday

Snow Crab w/Black Bean Sauce

Dessert

Assorted Fresh Fruit, Assorted Cakes, Assorted Mochi (kinako, zenzai, shoyu daikon), Almond Float, Shaved Ice, Jell-O, Ice Cream

Dinner Buffet

Monday – Thursday $34.95

Friday – Sunday $37.95
Ask about our Kama'aina, Senior and Keiki discounts.

Sushi

Ebi, Ika, Hawaiian Albacore, Izumidai, Tamago, Kani, Tekka Maki, Inari, Spicy California Inari, California Roll, Spicy Tuna Roll, California Inari, Vegetable Roll, Shrimp Tempura Roll

Entrée

Miso Soup, Soup du jour, Fresh Greens, Shrimp Cocktail, Seafood Pasta, Mussels & Clams in Sake Broth, Mahi Mahi in Caper Lemon sauce, Steamed Ginger Fish Filet, Shrimp Tempura, Vegetable Tempura, Kalua Pig and Cabbage, Chicken Teriyaki, Kimchee & Namul, Namasu, Nishime, Kabocha, Renkon, Choy Sum, Garlic Chicken, Shoyu Pork Kakuni,, Teppanyaki Steak, Kalbi, BBQ Ribs, Beef Curry, Ramen, Udon, and Soba Noodles, Oden, Long Rice, Gyoza, Mussel Poke, Roast Rib Eye w/ Au jus, Ahi Poke, Brown & White Rice

Friday-Monday

King Crab Legs

Dessert

Assorted Fresh Fruit, Assorted Cakes, Mochi balls w/Azuki beans, Tsukiji’s Homemade Malasadas, Shiratama Zenzai, Almond Float, Shaved Ice, Jell-O, Ice Cream

Restaurant Week Hawaii menu served every night November 18-24 (Monday thru Sunday)
The regular menu will also be available Wednesday thru Saturday (November 20-23) .

First Course

“Burrata” Mozzarella

fresh locally grown tomato concasse & pesto

WINE:  TBD

Second Course

Crispy Shell-On Shrimp

Cioppino sauce, arugula and white wine garlic butter

WINE:  TBD

Main Course

Braised Shortribs

Slow braised & served with grape tomatoes, roasted mushrooms, sugar snap peas & mashed potatoes

WINE:  TBD

Sweet Course

Buttermilk Panna Cotta

Strawberry gelato

$41 food only

add $12.95 with wine pairing

Japanese Eggplant and Pacific Tiger Prawn Mousse

Lobster Cream Sauce

Choice of Entree

New York Steak Butter YAKI

Seasonal Vegetables

Sesame Seeds Sauce and Spicy Ponzu Sauce

or

Pan Fried Fresh Catch of the Day Marinated with Mexican Adobo

Chipotle Coleslaw and Micro Green

Chocolate Fondue with Vanilla Ice Cream

$45

All-you-can-eat pancakes
with 2 eggs and 2 strips of Oscar Meyer bacon

$6.65

Special Menu Available
11:00am-6:30pm

Wolfgang's Salad
Lettuce cup filled with shrimp, bacon, tomatoes, onions, roasted red peppers, and string beans tossed in a light house vinaigrette

Taste of New York

28 day aged 12 oz Prime New York Sirloin

Cream spinach and mashed potatoes

And a sampling of world famous Junior's New York cheesecake

$34.95

Organic Green Salad

With YuZu Dressing

Assorted Temari Sushi

Tuna, Yellowtail, Salmon

Udon Suki

Japanese Style Hot Pot With Organic Chicken, Lobster Craw, Fresh Cut Udon Noodles

Dessert of the Day

$39 per person

*Not inclusive of tax or gratuity.

*Not valid with any other promotion.

Appetizer

Mediterranean Plate

Flat Bread, Hummus, Feta cheese, slice cucumber, Greek olives, roasted peppers

Salad

One size salad, select from any of our menu

Small Pizza

Select from our creation of specialty pizza

Two Fountain Drinks

Any flavor

Restaurant Week Special Price  $27.50

Appetizer

Mediterranean Plate

Flat Bread, Hummus, Feta cheese, slice cucumber, Greek olives, roasted peppers

Salad

One size salad, select from any of our menu

Small Pizza

Select from our creation of specialty pizza

Two Fountain Drinks

Any flavor

Restaurant Week Special Price  $27.50

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

INSALATA OR ZUPPA

Choice of Salad or Soup

Caesar Salad

Pomodorina Soup

ENTRATA

Choice of one entrée

SPAGHETTI BOLOGNESE

A Classic!

CHICKEN PARMIGIANO

Capellini Pomodoro, fresh mozzarella.

FRESH ISLAND FISH

Seared local fish, white wine, lemon, sun-dried tomato orzo

DOLCE

Dessert

Italian sorbeto di giorno

BEVANDA

Choice of one beverage

Coffee, Hot Tea, Iced Tea or Soft Drink

No substitutions.

$25.00 | Tax and gratuity applicable

Salad Selection

(choice of one)

Caesar Salad

Fresh crisp Romaine hearts tossed with Romano cheese, garlic croutons and creamy Caesar dressing,

Steak House Salad

Iceberg, Romaine and baby lettuces with grape tomatoes, garlic croutons and red onions

Entrée Selection

(choice of one)

Petite Filet (8 oz.)

The most tender cut, broiled expertly to melt in your mouth

Stuffed Chicken Breast

Oven roasted free-range double chicken breast stuffed with garlic herb cheese

and served with lemon butter

Fresh Island Fish

Chef’s Fresh Island Fish Selection

Barbecued Shrimp

Jumbo shrimp sautéed New Orleans-style in reduced white wine, butter, garlic and spices.

Accompaniment

(choice of one)

Mashed Potatoes, Creamed Spinach, Sautéed Mushrooms or Steamed White Rice

Dessert

(choice of one)

Ice Cream, Sorbet or Bread Pudding with Whiskey Sauce

$40.00 per person | Tax and gratuity applicable.

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80

Salad Selection

(choice of one)

Caesar Salad

Fresh crisp Romaine hearts tossed with Romano cheese, garlic croutons and creamy Caesar dressing,

Steak House Salad

Iceberg, Romaine and baby lettuces with grape tomatoes, garlic croutons and red onions

Entrée Selection

(choice of one)

Petite Filet (8 oz.)

The most tender cut, broiled expertly to melt in your mouth

Stuffed Chicken Breast

Oven roasted free-range double chicken breast stuffed with garlic herb cheese

and served with lemon butter

Fresh Island Fish

Chef’s Fresh Island Fish Selection

Barbecued Shrimp

Jumbo shrimp sautéed New Orleans-style in reduced white wine, butter, garlic and spices.

Accompaniment

(choice of one)

Mashed Potatoes, Creamed Spinach, Sautéed Mushrooms or Steamed White Rice

Dessert

(choice of one)

Ice Cream, Sorbet or Bread Pudding with Whiskey Sauce

$40.00 per person | Tax and gratuity applicable.

Salad Selection

(choice of one)

Caesar Salad

Fresh crisp Romaine hearts tossed with Romano cheese, garlic croutons and creamy Caesar dressing,

Steak House Salad

Iceberg, Romaine and baby lettuces with grape tomatoes, garlic croutons and red onions

Entrée Selection

(choice of one)

Petite Filet (8 oz.)

The most tender cut, broiled expertly to melt in your mouth

Stuffed Chicken Breast

Oven roasted free-range double chicken breast stuffed with garlic herb cheese

and served with lemon butter

Fresh Island Fish

Chef’s Fresh Island Fish Selection

Barbecued Shrimp

Jumbo shrimp sautéed New Orleans-style in reduced white wine, butter, garlic and spices.

Accompaniment

(choice of one)

Mashed Potatoes, Creamed Spinach, Sautéed Mushrooms or Steamed White Rice

Dessert

(choice of one)

Ice Cream, Sorbet or Bread Pudding with Whiskey Sauce

$40.00 per person | Tax and gratuity applicable.

Special Menu Prices
for Dine-in Only

Mega Don Spicy Tuna
$5.99

Mega Don Ahi Poke
$5.99

3 piece Tuna salad
$1.50

3 piece Ebi Fry
$3.80