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Dinner

Starters

Japanese Eggplant  & Zucchini Soufflé 15
Fresh 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 & Salads


Roasted 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


Entrees


Chicken 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

vegetarianVegetarian
+  Can prepare small portion
healthyCan prepare Gluten Free

Mahalo 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