| May 29-June 5
Soup:
Chilled Avocado Tomatillo Soup to
Cream of Smoked Potato
Fish Feature:
Grilled Hebi (Hawaiian Spearfish) with a
Sweet Pea Cream and drizzled with Truffle Oil
Feature Entree:
Grilled Double-Bone Pork Rib Chop topped with Smoked Gouda Mornay and Caramelized Spring Onions
Lunch beginning June 1st:
Walnut, Apple & Goat Cheese Stuffed Pork Loin
With a Garlic Maple Glaze
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| Shrimp in Puffed Pastry |
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| Grilled 14oz Ribeye |
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| Seared Salmon |
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