
Hawaiian
Starters
—
Butternut Squash & Pumpkin Ginger Soup
or
Ahi Tuna & Vegetable salad with Sherry Vinaigrette
Mains
—
Crispy Curry Tofu with Sauteed Vegetables, Steamed Jasmin Rice
Caramelized Salmon with Orange-Shoyu Glaze, Lemongrass Beurre Blanc,
Fried basil leaves, Balsamic-soy Glaze, Sauteed Vegetables, Steamed Jasmin rice
Ponzu Sirloin Steak, Charred Green Onion Emulsion,
Roasted Carrots & Water Crest
Desserts
—
Your server will explain today’s offerings prepared by our Pastry Arts Students
