P.F. Chang's

RESTAURANT WEEK HAWAII Menu

FIRST COURSE
Asian Caesar Salad
Classic Romaine Caesar, Tossed with Crisp Wontons and a Creamy Tofu Dressing. Choice of Lemongrass Chicken or Marinated Shrimp. 

SECOND COURSE
Pork Dumplings
Handmade, Daily in our Kitchen. Drizzled with a Light Chili Sauce, Served Pan Fried or Steamed. 

MAIN COURSE
Singapore Street Noodles 
Shrimp, Chicken, Vegetables and Rice Noodles Stir Fried with a Mild Curry Sauce. 

Mahi Mahi 
Line-Caught and Grilled with a Lemongrass Garlic Sauce and Served with Cilantro Rice. 

DESSERT
Banana Spring Rolls 
Six Warm, Crispy Bites with Coconut-Pineapple Ice Cream, Drizzled with Caramel and Vanilla Sauces. 

$60 plus tax and gratuity


P.F. Chang’s is an Asian restaurant concept founded on making food from scratch every day in every restaurant. Created in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking every sauce and wok-cooking each dish, every day in every restaurant.


LOCATION/CONTACT

HOURS

  • Sunday–Thursday, 11am–11pm

  • Friday–Saturday: 11am–12am