| Dinner |
StartersJapanese Eggplant & Zucchini Soufflé 15Fresh Tomato Basil Sauce BBQ Honey Hoisin Baby Back Ribs and Asian Slaw 13 Chicken Spring Rolls with Pineapple Plum Sauce 11 Chicken, Minced Pork, Shiitake Mushroom and Golden Monk Beans Sun-dried Tomato and Puna Goat Cheese Wonton 12 Fresh Tomato Mango Salsa Gravlax Salmon Roulade with Crab Meat & Cream Cheese Mousse 14 Tobiko Caviar and Seedless English Cucumber Chips Kataifi & Macadamia Nut Crusted Jumbo Black Tiger Prawns 13 Organically Grown Mesclun Greens, Fresh Pineapple, & Pineapple Vinaigrette Fresh Ahi Katsu with Wasabi Curry Sauce 16 Fresh Tomato Mango Salsa Sautéed Escargot & Prawns with Hamakua Mushroom 15 Chef Chai’s Signature Recipe with Roasted Garlic, Chili Paste and Brandy Cream Sauce Jumbo Shrimp Cocktail with Shredded Green Papaya Salad 15 Pineapple Cocktail Sauce Seafood Tortellini with Lobster Cream Sauce 14 Sautéed Aloun Farms Corn, Edamame and Red Bell Pepper Fresh Oysters On The Half Shell with Lemongrass Garlic Mignonette 13 Crispy Soft Shell Crab with Spicy Miso Cream 13 Pan Seared Diver Scallops with Pumpkin Lobster Beurre Blanc 15 Grilled Pork Tenderloin Satay with Cucumber Salad & Thai Peanut Sauce 13 Baked Stuffed Quail 16 Boneless Quail stuffed with Foie Gras, Portobello Mushroom, Sun-dried Tomato, and Fresh Herbs Alaskan King Crab Cakes 18 Fresh Roasted Garlic Aioli & Fresh Tomato Mango Salsa Chef Chai’s Signature Combination Appetizer Platter (enough for 2) 32 Alaskan King Crab Cake, Gravlax Salmon Roulade, Kataifi & Macadamia Nut Encrusted Jumbo Black Tiger Prawns, and Roasted Butternut Squash and Lobster Bisque Shooters Soup & SaladsRoasted Butternut Squash and Lobster Bisque with Crispy Seafood Dumpling 10 A healthier version of lobster bisque, made with no butter or flour, thickened with squash puree Poached Pear and Rainbow Vegetables Salad with Raspberry Guava Vinaigrette 10 Cauliflower, Tomato, Cucumber, Cucumber and Goat Cheese and Candied Walnuts Organically Grown Rainbow Salad with Balsamic Vinaigrette 10 Mesclun Greens, Roasted Beet, Teardrop Tomato, Apple, Cucumber, and Toasted Almond Bistro Chicken Salad with Soy Ginger Sesame Dressing 10 Bouquet of Waimanalo Valley Baby Romaine with Caesar Dressing 10 Smoked Duck Breast Carpaccio Salad with Tangerine Vinaigrette 11 Tear Drop Tomato, Poached Pear, Lotus Root Chips and Candied Walnuts EntreesChicken Or Vegetarian Curry with Fresh Heart of Palm & Fresh Basil Half 15 Full 27 Steamed Thai Jasmine Rice Grilled Vegetables Wellington Half 15 Full 27 Portobello Mushroom, Eggplant, Roasted Bell Pepper, Aloun Farms Sweet Onion and Zucchini Breast of Chicken Roulade with Roasted Leek Gravy Half 16 Full 28 Roasted Garlic, Caramelized Pearl Onion, Tomato, Hamakua Mushroom, and Fennel Grilled Atlantic King Salmon with Truffle Madeira Sauce Half 18 Full 33 Asian Stir Fried Vegetables & Smashed Potato Grilled Fresh Mahi Mahi with Thai Red Curry Sauce Half 19 Full 35 Asian Stir Fried Vegetables & Wakana Soba Pan Seared Fresh Local Snapper with Lobster Cream Sauce Half 22 Full 39 Butternut Squash and Zucchini Linguini, a perfect dish for a low carbohydrate diet Wok Seared Jumbo Black Tiger Prawns Half 19 Full 35 Spicy Chili Ginger Sauce, Asian Stir Fried Vegetables & Steamed Rice Deconstructed Beef Tenderloin Wellington, Merlot Demiglace 23 Full 40 Grilled 9 Ounce Filet Mignon with Mashed Hawaiian Taro and Baby Vegetables & Mushroom Foie Gras Truffle Puff. Grilled Mongolian Lamb Chops with Brandy Demiglace Half 30 Full 42 Served with Smashed Potato & Asian Stir Fried Vegetables Lemongrass and Garlic Crusted Veal Tenderloin with Merlot Demiglace Half 24 Full 39 Smashed Potato and Asian Stir Fried Vegetables New York Steak with Spicy Diavola Sauce 39 Oven-dried Tomato, Fire Roasted Chestnuts, Caramelized Pearl Onions and Fennel Seed Steamed Fresh Local Fish with Ginger & Green Onions 38 Topped with Crispy Bacon and Chives, Served with Steamed Thai Jasmine Rice Crispy Whole Snapper 39 Sun-dried Tomato Citrus Buerre Blanc & Asian Stir Fried Vegetables Pacific Rim Ciopino & Crostinis 36 "Day Boat" Scallops, Fresh Local Fish, Jumbo Black Tiger Prawns, Fresh Clams and Calamari in a Coconut Broth Long Island Duck Bistro Style 35 Pan Seared Duck Breast & Braised Duck Leg, with Five Spice Port Demiglace, Stir Fried Vegetables & Smashed Potato Braised Kurobuta Pork Osso Bucco 37 From the award winning Snake River Farm grown with no hormones. Considered the pork equivalent to Kobe beef Bistro Surf and Turf 42 Deconstructed Grilled Beef Tenderloin Wellington and Grilled Fresh Mahimahi with Thai Curry Sauce Lobster Pot Pie with Kabocha Pumpkin Gnocchi and Lobster Reduction 50 9 ounce cold-water lobster tail baked with lobster reduction  Vegetarian+ Can prepare small portion  Can prepare Gluten FreeMahalo for supporting live Hawaiian entertainment During the performance a $25.00 minimum order per person is required Chef Chai’s Award Winning The Island Bistro Cook Book, Complete Catering Available Special Offers don’t apply to complete dinners 18% Gratuity will be included for a party of eight or more |
