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Starters
Tomato and
Sweet Basil Bisque
8.95
Garnished
with Fresh Mozzarella Cheese Pearls, Basil
Leaves & Garlic Croustini
Soup Du
Jour
8.95
Housemade
Soup by our Chefs
Pacific Crab
Cakes 12.95
Served onto
Cucumber Namasu, Lemon Ginger Aioli
Beef
Tenderloin Skewers 14.95
Ground Filet
of Beef on Lemongrass Stick served with a
lightly spiced Peanut Curry Sauce
Seafood
Ravioli 14.95
With Lobster
Sauce and laced with a Creamy Truffle Sauce
Pan Seared
Tiger Prawn & Diver Scallops 16.95
Served with
Lychee Demi Glace
Ahi Three
Ways
16.95
Blackened
Seared Ahi with Ginger Wasabi Aioli,
Fried Nori
and Panko Crusted spicy Ahi Tartare
and Ahi Poke
Napoleon
Romaine Heart
Salad
9.95
Crisp Romaine
Heart Lettuce Leaves, lightly drizzled with
Garlic Caesar Dressing
topped with
Shaved Parmesan Cheese
Five Palms
Spinach Salad
10.95
Nihei Farm
Baby Spinach tossed with Crumbled Blue
Cheese, Applewood Bacon
and Candied
Walnuts in Five Palms Citrus-Ginger
Vinaigrette
Crisp Kula
Salad 12.95
Exotic
Upcountry Garden Greens, Toasted Almond,
Feta Cheese Crumble, Sliced Apple
and Avocado,
tossed lightly with a mellow Raspberry
Vinaigrette
Crab Meat
Salad with Roasted Chipotle and Tomato
Vinaigrette
12.95
Layered with
Up Country Garden Greens and Crispy Rice
Paper
Macadamia Nut
Crusted Goat Cheese
12.95
With Wild
Baby Greens and Macadamia Nut Honey Mustard
Dressing
Chichimi
spiced Seared Ahi Salad
22.95
Seared Pacific Caught
Ahi served onto Kula Garden Greens, Wonton
Chips, Mandarin Orange Segments
Served with Soy-Ginger
Vinaigrette
Catch of the
Day
Fresh Island
Fish
34.95
Your server will
explain Tonight’s Fresh Fish Selections and
Choice of Preparations
Crab Crusted and
topped with Lobster Sauce
Serve with Molokai
Sweet Potato Puree and Stir Fried Vegetables
Or
Marinated and Grilled
with Fresh Herbs and Alae Salt, topped with
Ponzu Butter Sauce
and Tropical Fruit
Salsa, served with Jasmine Rice
Or
Pan Sautéed with
Ginger-Wasabi Cream Sauce
Roasted Kabocha
Pumpkin and Garlic Mashed Potatoes
Trio of Fish
44.95
Chef’s Sampling of All
Three Fresh Fish Preparations
Entrees
Pasta Primavera
21.95
Fresh Garden
Vegetables Sautéed in Garlic Herb Cream
Sauce
topped with Shaved
Asiago Cheese, on Cappelini Pasta
Broiled Flat Iron Steak
24.95
Marinated Flat Iron
Steak broiled to your liking with Grilled
Vegetables, Garlic Mashed Potatoes
and served with Green
Peppercorn Demi Glace
Soy Ginger Glazed Breast of Chicken
25.95
Served with Jasmine
Rice Pilaf, Stir-Fried Vegetables drizzled
with Teriyaki Sauce
Grilled Pacific Salmon
29.95
Island style Marinade
and Grilled, laced with Cilantro Citrus
Butter Sauce served with Asparagus
Pineapple Braised Beef Shortribs
29.95
Served over Grilled
Maui Pineapple and Jasmine Rice Pilaf
Sautéed Jumbo Tiger Prawns on Cappelini
Pasta
32.95
Served with Fresh
Herbs, Tomato, Garlic Wine Sauce topped with
Asiago Cheese
Slow roasted Prime Rib of Beef
32.95
Rubbed with Hawaiian
Alae Salt and Garlic Herbs, served with a
Jalapeno Popover
Creamy Horseradish and
Au-Jus
Broiled New York Steak
32.95
Broiled to your
liking, served with a Velvety Cabernet
Perfumed Green Peppercorn Sauce
Grilled Vegetables and
Garlic Mashed Potatoes
Duck two Ways
32.95
Pan Roasted Duck
Breast paired with Duck Leg Confit with
Sauce Crème de Casis
Grilled Vegetables,
Truffled Mashed Potatoes
Paniolo Crusted Rack of Lamb
38.95
With Minted, Roasted
Garlic-Rosemary Sauce, served with Grilled
Vegetables and Risotto Style Basmati Rice
Filet of Beef
38.95
8oz. Beef Tenderloin,
broiled to your liking, topped with Boursin
Cheese and a rich Roasted Shallot Bordelaise
Served with Truffled
Mashed Potatoes and Grilled Vegetables
Island Style Bouillabaisse
39.95
Combination of Shrimp,
Scallops, Mussels, Hawaiian Spiny Lobster &
Fresh Island Fish
In a light Saffron
Lemongrass Broth with a hint of Fennel
Wok Fried Whole Opakapaka
39.95
Served over Jasmine
Rice Pilaf and Stir Fried Vegetables with
Jungle Curry Sauce
Spiny Lobster Tail
42.95
Oven Roasted and
served with Cilantro Citrus Butter, Grilled
Asparagus and Garlic Mashed Potatoes
Braised Veal Shank
46.95
Slow cooked Veal Shank
laced with a rich Port Wine-Balsamic Demi
Glace
Served with Risotto
Style Basmati Rice and Seasonal Vegetables
Please ask your server about Special
Vegetarian Offerings
Chef Honei Allado - Chef Keith Green
- Chef Richard Doran
A 17% Gratuity may be added to parties of
Six (6) or more.
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