Fall 2014 Asian Pacific Menu

Fall 2014 Asian Pacific Menu

Starters

Chinatown O`io – Char Siu Fish Cake and Kauai Shrimp
Jalapeno Pepper-Jicama-Cucumber-Onion Pickle Relish

Spiced Beet Puree

Grilled Smoked Scallops with Green Grape-Tomato Relish, Soy Yuzu Beurre Blanc and Nori Brush
(Additional $1 Charge)

Chinese Duck “Local Style”
Chinese Duck Spring Roll, Chinese Duck Slaw and Chinese Duck Porridge with Choi Sum-Shiitake Salad, Hoisin Tamarind Gastrique
Ahi 3 Ways
Ahi Ceviche, Poisson Cru, and Spicy Ahi Sushi Roll
Thai Green Papaya Salad
(Additional $1 Charge)
Vegetarian Starter
Vegetable Spring Roll, Chinese Vegetable Slaw and Rice Porridge
with Choi Sum-Shiitake Salad, Hoisin Tamarind Gastrique

Soup and Salads

Frisee-Sumida Watercress-Lola Rosa Salad
Strawberries, Orange Supreme, Cucumber, Radish, Tomato, Pickled Beets,
and Candied Walnuts
Miso-Lime Dressing

Vine Ripened Big Island Tomato Salad
Roasted Pickled Beets, Kalamata Olives, Avocado, Cucumber, Slivered Shallots,
Big Island Goat Cheese and Parmesan Crisp,
Pickled Plum Dressing

Choice of Entrée:

Kaffir Lime-Lemon Grass Dusted “Island Catch”
Sauteed Garlic Kale with Apple Wood Smoked Bacon,
Butternut Squash-Corn Caponata and Sweet Potato Puree,
Soy Yuzu Beurre Blanc
$28
Sauteed Togarashi Spiced King Salmon with Crab Stuffing
Yuzu-Chipotle Hollandaise and Steamed Spinach
Sweet Potato Puree and Spiced Beet Puree
$32
Star Anise-Ginger-Lemon Grass Brined Grilled Pork Loin and Kauai Shrimp, Ragout of Chinese Long Beans, Alii Mushrooms, Grilled Corn Niblets,
Slow Roasted Grapes and Roasted Garlic-Wasabi Potato Puree
Burgundy-Mirin Syrup
$29
Grilled Pepper Crusted Rib Eye Steak with Thai Basil Tomato Salad
Ragout of Chinese Long Beans, Alii Mushrooms, Grilled Corn Niblets, Slow Roasted Grapes and Roasted Garlic-Wasabi Potato Puree and Sweet-Sour Onion Marmalade Burgundy-Mirin Syrup
$32
Grilled Balsamic Herb Marinated Portabella Mushroom Steak
with Thai Basil Tomato Salad Ragout of Chinese Long Beans, Alii Mushrooms, Grilled Corn Niblets, Roasted Garlic-Wasabi Potato Puree and Sweet-Sour Onion Marmalade, Burgundy-Mirin Syrup
$27
Wok Seared Seafood Medley (Kauai Shrimps, Scallop, Clams and Mussels)
With Blistered Grape Tomato
Steamed Jasmine Rice and Baby Bok Choy Spicy Black Bean Sauce
$30
Dessert
A Daily Special Dessert featuring Chef Gale O’Malley and his Intermediate Baking Class

Beverage
Kona Coffee, Decaffeinated CoffeeHot Tea or Iced Tea
**Menus & prices subject to change without notice**

Complimentary bread is served with dinner. If you are interested in purchasing our Ciabatta bread for $4.00 a loaf, made by Chef Brown & his Patisserie class, Please place an order with your server before 7:30 pm. Supplies are limited so order early.

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

Dinners Prepared by Dining Room Service Desserts Prepared by

Chef Warren Uchida Instructor JohnSantamaria Chef Gale O’Malley Students Students Students