ALOHA! ISLAND FUSION

T H E  H O R S D' O E U V R E S

Minted Chicken and Basil Spring Rolls
tender Asian rice paper rolls filled with spicy roast chicken, papaya, julienne zucchini and carrots, black sesame seeds, with Thai lime sauce

Crepes Gone Wong!
Asparagus and Kalrabi Spouts Crepes
delicate thin French pancakes filled with spicy sprouts, chevre cheese, and Asian pesto topped with a creamy sambal inspired by Chef Alan Wong

Hawaii Kai Style Crab Cakes
with spicy wasabi lemon aioli 

THE CELEBRATION DINNER

A Colorful Display of Luau
Fresh Tropical Fruit
 the seasons freshest, ripest melons, berries, pineapples, grape and tropicals, nestled among ti leaves and palm fronds

Papaya and Wasabi Pea Kula
Rainbow Greens Salad
colorful organic Sonoma baby greens with daikon sprouts, toy box tomatoes, toasted macadamia nuts chutney French vinaigrette

Soba Noodle Salad
with Sweet Grilled Tofu
firm tofu marinated in chili pepper, coriander, lime, ginger, sesame seeds, grilled and served on soba noodles with sweet red peppers, pickled ginger, cilantro, fresh tomato, bean sprouts, mango with a black sesame seed vinaigrette

Broiled Marinated Chicken
with Indonesian tamarind ginger sauce, pineapple bell pepper relish garnished with Moloka'i style sweet potatoes . . . an Island treat

Elegant Whole Roasted Teriyaki Salmon
marinated in a house sauce with soy, ginger, garlic, sake, spring onions, and sesame seeds beautifully decorated with tropical allure served with a Hawaiian pesto sauce

Blue Ginger Chow Mein
with Wild Mushrooms
an interpretation of Chef Ming Tsai classic chow mein preparation with portabello and shitake mushrooms, spring onions, bok choy, pea sprouts, exotic Asian herbs and spices creates an exciting finish to this noodle stir fry

Stir Fried Asian Vegetables
with Miso Dressing
the best of the garden, farm fresh, blanched, aromatic infused oil, finished with a fragrant soy dressing

Steamed Jasmine Rice
with soy, sweet-hot chili, and chili oil on-the-side