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13 Cards in this Set

  • Front
  • Back
Parmesan Sweet Potato Chips
POT CRISP; 18 each
Sweet potato, egg flour, parmesan, panko bread crumbs.
Garnish: Parmesan cheese, herbs. With chipotle ranch dressing.
Crab Cakes
CRAB CAKES; two 3 oz.
Claw and knuckle crab meat, red pepper, yellow pepper, jalapeno, cilantro, mustard, mayo, flour, eggs, panko bread crumbs.
Garnish: Sweet corn salsa over arugula, corn emulsion and chili oil, chives.
Spiced Ahi Tuna Tartare
Raw ahi, crab meat, papaya, cucumber, red onions.
Garnish: caviar, chili oil, micro greens, wasabi, sweet soy, pickled ginger.
Rock Shrimp Wonton Nachos
NACHOS; 10 oz.
Rock shrimp, wontons, black beans, cheese, papaya relish, pico de gallo, sour cream, guacamole.
Garnish: green onions.
Fire-Roasted Artichoke
Artichoke steamed in wine, water, lemon, peppercorn, bay leaf.
Garnish: shallot vinaigrette, parmesan, panko bread crumbs. With basil aioli dipping sauce.
New Zealand Mussels and Manila Clams
MUSS/ CLAM; 7 & 7 (add $1.00 for all mussels or all clams)
Mussels, clams, garlic, shallots, leeks, roma tomato, clam broth, white wine, buerre blanc.
3-Peppercorn Sesame Ahi
APP AHI; 4 oz. 7 slices
Ahi rolled in black & white sesame seeds and ground green, black, white and pink peppercorns.
Garnish: Pickled cucumber relish, citrus Thai sauce, daikon sprouts, orchid. With chopsticks and wasabi.
Prosciutto Wrapped Shrimp
PRO- SHRIMP; 3 shrimp.
Shrimp wrapped in prosciutto, sliced tomato, sliced mozzarella, three herb pesto, young basil.
Garnish: balsamic syrup and parmesan cheese.
Sugarcane Tenderloin
TENDERLOIN; three 2 oz. slices.
Tenderloin skewered on sugarcane, mango slaw, warm soy mustard butter, mixed greens.
Garnish: sweet soy, chives, sesame seeds.
Buttermilk Calamari
CALAMARI; 7.5 oz.
Buttermilk, flour, seasonings.
Garnish: asiago cheese, lemon buerre blanc, cocktail sauce, lemons.
Maui Onion Soup
Sweet Hawaiian oinion, gruyere cheese, and Provençal croutons.
Bluepoint Clam Chowder
Served in heated crocks with oyster crackers on side.
Bang Bang Rock Shrimp
Coated in buttermilk batter and chili plum sauce, served over cellophane noodles and cabbage. With chopsticks.