Asian Pacific Cuisine Menu, KCC Spring 2019 - 1/21/19 – 2/23/19 Reservations: 808-734-9499
Choice of Starters
Bao of the day, served with a mini spinach ohitashi
Bi bim bap salad, Waipoli greens, julienne seasoned aburage, assorted namul, crispy rice noodles, kochuujang dressing
Chawan mushi, ikura ankake sauce, edible spoon
Chicken in pandanus leaves, soy marinated boneless skinless chicken thigh chunks wrapped in fresh pandanus leaves and fried crispy, served with a cucumber and peanut relish
Soup of the day, recited weekly
Deconstructed California roll, tower of sushi rice, Asian guacamole, and crab salad, served with julienne nori and a furikake cracker
Mini Hiyashi ramen salad, chilled cooked ramen noodles topped with, fresh corn, cucumber, jicama, beet cured salmon and topped with a ponzu gelee
Deconstructed squid luau, Grilled sous vide octopus leg, luau puree, lomi tomato, and coconut cream gel Choice of Entrée
Chicken Satay, served with pineapple fried rice and green mango salad $22
Rafute Soba, braised Okinawan pork belly topped Okinawan soba in a zuiki, hechima, and shiitake broth $23
Roast duck red curry, chopped house roasted Peking duck, simmered in a Thai red curry sauce with eggplant, fresh pineapple, and bamboo shoots, served with thai sticky rice $24
Ka Ikena chige, house made fresh soft tofu, house made kim chee, choi sum, and shimeji mushrooms stewed in a mildly spicy broth and served with a vegetable tempura temaki $20 vegetarian, $25 with shrimp, sous vide octopus, and mussels
Boneless kalbi short ribs, serve with chop chae, kim chee, and sliced kimbap $26
Misoyaki butterfish tempura, served with Japanese style potato salad, konbu rice, and nanohana gomae $27
Beverage and dessert