APPETIZER

Lomi-Lomi Salmon-Lomi-Salmon lomi-lomi is a typical American dish with Hawaiian roots. The major ingredients of the
meal are salmon and tomatoes. The term lomi, which refers to the practice of massaging salted fish between the fingers,
implies to push, massage, or rub.
Dungeness Crab Cake- Dungeness crabmeat, mayonnaise, red bell peppers, celery, onions, herbs, panko breadcrumbs,
spices, and eggs are commonly combined to make this meal, which is then formed into round cakes.Additional panko
breadcrumbs are used to coat the crab cakes before they are fried or baked until crispy.
Shrimp Cocktail - Prawns that have been cooked and are served in a glass with cocktail sauce make up shrimp or prawn
cocktail. A tulip glass and cocktail sauce were used in serving it. Ketchup and mayonnaise or horseradish are frequently
used as the cocktail sauce's base ingredients.

Potato Croquettes -Potato croquettes are packed with two types of cheese and covered in bacon. Outside is crunchy,
but the inside is mushy.

BONELESS WINGS- Crispy breaded, tender boneless chicken pieces are mixed with the sauce of your
choosing. Served with house-made ranch dressing that contains genuine buttermilk or bleu cheese.

CHICKEN WONTON TACOS-Grilled chicken that has been marinated in sweet Asian chiles and packed inside
crunchy wonton wrappers with cilantro.

SOUP

Acquacotta -Water, stale bread, onions, tomatoes, olive oil, and other vegetables were previously used to make
aquacotta, which was served with fresh or toasted bread

Tourin- Large quantities of garlic, onions, roux, and stock or water are the main ingredients in garlic soup. To thicken
tourin, egg yolks and whites are frequently used.
Mushroom soup - Cream of Mushroom soup is made with either cream or milk, bits of mushrooms and onions, chicken
broth, seasonings, and possibly a few pieces of celery.

SALAD

GRILLED ORIENTAL CHICKEN SALAD- A long-running favorite, grilled chicken tops a bed of Asian greens, rice
noodles and almonds with our Oriental vinaigrette on the side. Served with a golden brown signature breadstick
brushed with a buttery blend of garlic and parsley.

Crab Louie - The salad is made with a mixture of tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and
Dungeness crab meat (based on chili sauce and mayo).

Cobb Salad -Hard-boiled eggs, salad greens, sliced bacon, tomatoes, avocado, and Roquefort cheese were combined
with salt, pepper, and a vinaigrette consisting of olive oil, red vinegar, lemon juice, garlic, and Worcestershire sauce to
make the Cobb Salad.

Macaroni Salad- Cold, somewhat acidic, sweet, and made with overcooked elbow macaroni noodles and mayonnaise
reduced with milk, macaroni salad is a popular side dish.

PASTA
Lasagne alla Bolognese -This hearty and filling piatto unico (lit. single plate; one-dish meal) is made with fresh egg
lasagna pasta that has a spinach flavor, béchamel sauce, and a hearty meat sauce called ragù alla Bolognese.
Parmigiano-Reggiano is sprinkled on top, and the dish is baked until the inside is tender and the top is perfectly crisp and
browned.
Trofie al pesto - The recipe combines two ingredients: pesto, a well-known green sauce comprised of seven ingredients,
including basil, garlic, olive oil, pine nuts, salt, and two kinds of cheese, and trofie, a Ligurian hand-rolled pasta prepared
with wheat and water.

Pasta al pomodoro- pasta (most frequently spaghetti, though any type of pasta may be used), fresh tomatoes, basil, salt,
olive oil, and either onions or garlic.

Seafood Marinara Pasta - This seafood marinara pasta is a little more complex than plain marinara; it tastes very
delicious because to the shrimp, garlic, white wine, and lemon.
Creamy Pesto Pasta - Rich and creamy, and incredibly addictive, is the recipe for creamy pesto pasta. Add a little grilled
chicken, shrimp, or broccoli.+

Spicy Tuna Pasta Aglio Olio - Sliced garlic is sautéed in olive oil for this meal, perhaps with the addition of red
pepper flakes or anchovies.

MAIN DISH

CHICKEN, SEAFOOD ,S TEAK AND RIBS

GRILLED CHICKEN BREAST- Juicy chicken breast seasoned and grilled over an open flame. Served with garlic
mashed potatoes & broccoli.

Oriental chicken with Broccoli -Chicken fillet is used in a chicken and pineapple dish that is battered and fried served
with broccoli.

Classic Sirloin-seasoned and garlic butter drizzled on top. served with steaming broccoli and loaded mashed potatoes.

SHRIMP 'N PARMESAN SIRLOIN- A SOFT GRILLED SELECT TOP SIRLOIN FORMS THE BASE OF THIS
MEAL, WHICH IS THEN TOPPED WITH SAUTÉED BLACKENED SHRIMP AND OUR CREAMY LEMON BUTTER
PARMESAN SAUCE.

DOUBLE-GLAZED BABY BACK RIBS - AN ENTIRE RACK OF RIBS THAT HAVE BEEN SLOWLY COOKED TO
FALL-OFF-THE-BONE TENDERNESS COVERED WITH YOUR CHOICE OF SWEET ASIAN CHILE SAUCE OR
HONEY BBQ SAUCE.

Honey Glazed Salmon - Juicy salmon fillets, soy sauce, honey, and fresh ginger are the main ingredients in our recipe for
honey-glazed salmon, which is paired with roasted potatoes.

Ancho Citrus Baked Salmon - A few simple ingredients are combined to create the ideal sweet-spicy marinade for
baked salmon.

DESSERT

Molten Chocolate Cake

Chocolate Molten Chocolate cake with a molten chocolate center, topped with vanilla ice cream in a chocolate shell. Big
enough to share, too good to actually do it.

Mini Chocolate Molten Mini version of our Molten Chocolate Cake. Moist chocolate cake with a melted chocolate center.
Topped with vanilla ice cream & a thin chocolate shell.
BLUE RIBBON BROWNIE Warm dark chocolate brownie with nuts. Served with vanilla ice cream and drizzled
with hot fudge.

Chiffon Pie - Originally, chiffon pie was created with a base of graham crackers and an extraordinarily light, mousse-like
filling composed of egg whites.

Hot Fudge Sundae - The hot fudge sundae is a twist on the traditional ice cream sundae and is made with ice cream,
hot fudge, and whipped cream. In this sundae variation, scoops of cold ice cream are topped with a serving of warm,
gooey chocolate sauce.

DRINKS
Green Lemonade - Kale, cucumber, lemon, and apples are combined to create a vitamin-rich, hydrating fresh lemonade
juice.

Hibiscus Tea- Hibiscus has a fruity, tart flavor and a bright red color.

Watermelon Lemonade-

Shirley Temple cocktail made with grenadine and equal parts ginger ale and lemon-lime soda. Grenadine is first poured
into a glass filled with ice cubes, and it is then topped with ginger ale and lemon-lime soda before getting stirred and
garnished with a cherry.

Bay Breeze is a refreshing cocktail with Hawaiian origins. It consists of vodka and cranberry juice as its base, with an
addition of pineapple juice. This elegant, layered cocktail is sometimes also referred to as Downeaster, Hawaiian Sea
Breeze, or Paul Joseph.

Zombie is a Tiki cocktail that was invented in the late 1930s in Los Angeles by Donn Beach. The cocktail is named
Zombie after the way it affects the drinkers. The drink is made with demerara rum, golden rum, dark rum, 151 proof
Lemon Hart, falernum, lime juice, grenadine, Pernod, Angostura bitters, and Don's mix.

Mai Tai is a popular rum-based cocktail originating from Oakland in 1944. Its name means good in Tahitian. In addition to
rum, which can be both spiced and coconut flavored, the cocktail contains lime juice, orgeat syrup, and orange liqueur,
typically curaçao, but in some versions it can include grapefruit juice, bitters, or grenadine.

Tequila Sunrise is a classic cocktail that evokes a summer sunrise in a glass. It is made with three basic ingredients:
tequila, orange juice, and grenadine syrup.

Iced tea –

MILKSHAKE
Chocolate-
Strawberry
Vanilla

WINE

Petite Sirah - The term "Petite Sirah" refers to a red grape varietal that is mostly grown in California. The vine yields rich,
robust, full-bodied red wines that age well and have a medium acidity. Plum, blueberry, cherry, licorice, and peppery
flavors rule the scents and taste.
Zinfandel -A red grape variety called Zinfandel was brought to California some time in the 1850s. Long thought to have
unknown origins, current research has revealed that both the iconic Californian grape and the well-known Italian Primitivo
are genetically related to the somewhat obscure Croatian variety Crljenak Katelanski.

Bottled beverage
Water bottled-

COFFEE
Caffè latte an espresso-based coffee that has a somewhat vague origin. It consists of an espresso that is topped with
steamed and sometimes lightly frothed milk.

macchiato is a coffee variety that is made by pulling a shot of espresso and topping it with only one or two teaspoons of
steamed milk. The milk is only added to enhance the flavor of coffee, and should never be overpowering.

caffè Americano prepared by adding hot water to an already extracted espresso shot. The ratio of coffee and water can
vary, but the process should partially dissipate the crema—a creamy foam on top of an espresso. The origins of caffè
Americano are vague, though some suggest it was made popular during the Second World War by American soldiers in
Europe.

Ristretto, which means restricted in Italian, is half of a single shot of espresso. It differs from a standard espresso not
only in the amount of water used for its preparation, but also in flavor, which is less bitter than regular espresso.

Cappuccino an Italian coffee made with espresso and steam-foamed milk. It is believed that it developed from kapuziner
—a coffee-based beverage that was enjoyed in Austrian coffee houses in the 18th century.

Espresso is both the name of a coffee beverage and the method of brewing coffee that originated in Italy. The coffee
used for espresso is blended from several roasts and as a result of pressurized brewing, the flavors of the beverage are
very concentrated, with thick and almost syrupy texture. Consequently, espresso has more caffeine than other coffee
beverages, so it is traditionally served as a shot.

SIDE DISHES
MASHED POTATOES -

Frittedda is a flavorful vegetable stew originating from the Sicilian capital, Palermo. Prepared with fresh broad beans,
peas, and artichokes, this luscious dish is extremely seasonal, and can truly be called "spring on a plate". The vegetables
are slowly sautéed, and gently shaken rather than stirred in order to preserve the textures and flavors of each ingredient -
the sweetness of the peas, the pleasant bitterness of the artichokes, and the nutty flavor of broad beans.

Bollit (sometimes known as hervido) is a simple Valencian stew that is typically served as a side dish for dinner. The
basic version is usually prepared with a combination of potatoes, onions, carrots, green beans, oil, and vinegar, but due to
the fact that there are numerous variations and recipes for bollit, vegetables such as artichokes, chard, and cauliflower
are sometimes also added to the stew.

Zucchini alla scapece is a traditional Italian dish originating from Naples. It's made with a combination of large slices of
zucchini, olive oil, mint, garlic, salt, pepper, and wine vinegar. The zucchini slices are fried in olive oil until golden and
layered in a serving dish.
Pommes fondantes is a traditional side dish originating from France and a technique of cooking new potatoes. The
potatoes are well-scraped, washed, and dried, and then browned in butter, either whole, or with the ends cut off. They're
roasted in butter and chicken stock until fully cooked.