Salads

• Tropical Fruits In Season: Mango, Papaya, Pineapple, Kiwi, Melons
• Island Slaw with Napa Cabbage, Carrot, Broccoli, Raisins, Almonds, and sweet, creamy Ginger Dressing
• Kamehameha Spinach Salad with Bean Sprouts, Mandarin Oranges, Mushrooms, Peanuts, Red Onion, Bacon optional and Tangerine Vinaigrette

Entrees

• Grilled Breast of Chicken Rollups with Macadamia Nuts, Scallions and Kumquats drizzled with Sweet Red Pepper and Pineapple Sauce
• Grilled Breast of Chicken with Mango Vinaigrette and Avo-Mango Salsa
• Grilled filet of Hawaiian Swordfish (in season) with Lime Vinaigrette
• Teriyaki grilled Salmon with Cilantro Sauce
• Grilled Mahi Mahi with Macadamia Nut Sauce
• "Kahuna" BBQ'ed Tri-Tip of Beef
• Hoisin BBQ Loin of Pork

Accompaniments

• Sweet and Sour Vegetables:  Carrots, Peppers, Pineapple, Onions & Yams
• Teriyaki Grilled Vegetables and Pineapple
• Noodles with Egg, Peas, Cilantro, Peanuts, Bean Sprouts, Carrot & Cabbage
• Coconut Jasmine Rice with Lemon Zest and Green Onions
• Hawaiian Sweet Rolls and Butter

Desserts

• Lemon Coconut Bars
• Banana Cream and Mango Tarts