Fall 2017 Asian Pacific Menu Starters

Fall 2017 Asian Pacific Menu Starters (CHOICE OF ONE ITEM)

Ahi Three Ways Ahi Poke with Inamona, Grilled Peppered Ahi and Spicy Ahi Sushi with Thai Green Papaya Salad, Soy-Wasabi Aioli and Yuzu Miso Blend (Additional $1 Charge)

Grilled Sea Scallops and Kauai Shrimp with Shaved Asparagus, Grilled Shiitake, Edamame- Vanilla-Mint Puree, Frisee Salad with Yuzu Vinaigrette and Pickled Shallots, Crisp Cilantro (Additional $3 Charge)

Pan Fried Crispy Skin Big Island Kampachi with Gingered Lomi Tomatoes and Sea Asparagus, Asian Mango Slaw, Savory Tomato Jam Cumin Sweet Soy Vinaigrette

Jasmine Tea Smoked Duck Breast with Spiced Fruit Chutney, Chinese Duck Spring Roll, Pork- Shrimp Pot Sticker with Duck Slaw Hoisin-Tamarind Gastrique

Red and Golden Beet Salad with Goat Cheese, Frisee, Waiawa Greens and Sumida Watercress, Pickled Radish and Quail Egg, Spiced Beet Puree, Pickled Plum Dressing and Parmesan Crisp

Okinawan Sweet Potato Bisque with Coconut Ginger Cream, Kaffir Lime Oil, Sweet Potato Sticks and Roasted Coconut Entrée

Potato-Basil-Crab Crusted “Catch of the Day”, Ragout of Long Beans, Mushrooms, Leeks and Bacon, Asparagus-Corn Risotto and Pickled Cucumber-Radish-Sea Asparagus Salad and Yuzu- Soy Vinaigrette $33

Chicken Roulade with an Oriental Filling Tumeric-Lemon Grass Jasmine Rice and Steamed Choi Sum Pineapple-Avocado Relish and Roasted Ginger-Garlic Chicken Jus Li`e $32

Star Anise-Ginger-Lemon Grass Brined Grilled Pork Loin and Kauai Shrimp with Ragout of Asparagus, Long Beans, King Trumpet Mushrooms, Corn and Slow Roasted Grapes Roasted Garlic Wasabi Potato Puree, Tomato Marmalade, and Burgundy Mirin Syrup (Cooked to Pink/Medium Doneness unless Specified) $35

Asian Marinated Grilled Beef Tenderloin and Shrimp Tempura Chili-Daikon-Ginger Slush and Tempura Dipping Sauce, Ragout of Mushrooms-Corn-Long Bean-Red Bell Pepper, Roasted Garlic Wasabi Potato Puree, Kaffir Lime-Lemon Grass Butter and Yuzu Miso Sauce $42

Asian Marinated Grilled Portabella Mushroom and Vegetable Tempura Chili-Daikon-Ginger Slush and Tempura Dipping Sauce, Ragout of Mushrooms-Corn-Long Bean-Red Bell Pepper, Roasted Garlic Wasabi Potato Puree, Kaffir Lime-Lemon Grass Butter and Yuzu Miso Sauce $30

Wok Seared Seafood Medley (Kauai Shrimps, Scallop, Clams and Calamari) with Sake Infused Breaded Mussel, Baby Bok Choy and Lobster-Shrimp Dashi-Yuzu Butter Broth, Steamed Jasmine Rice with Fried Garlic $38

Wok Fried Three Flavored Chicken Strips and Shrimps, Choi Sum, Carrots, Shiitake Mushrooms and Bell Peppers, Steamed Jasmine Rice with Fried Garlic $32

Dessert A Daily Special Dessert Featuring Chef Gale O’Malleys Patisserie Class Beverage Kona Coffee, Decaffeinated Coffee Hot Tea or Iced Tea **Menus & prices subject to change without notice**

Although Students and employees are not allowed to accept gratuities, donations to the program are accepted at the host stand.

Dinner Prepared by Dining Room Service Desserts Prepared by Chef Warren Uchida Instructor John Santamaria Chef Gale O’Malley and Students and Students and Students