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Appetizers

Quail Eggs Benedict                                                      6

Quail eggs benedict served over crispy, sweet potato hash 

browns, smoked salmon and finished with a fresh hollandaise sauce.

 

Stuffed Mushrooms                                                      6

Roasted mushrooms stuffed with dry, aged parmesan cheese

and fresh blue crab.

 

Cheese Infused Fried Gnocchi                                      6

Fried and cheesy gnocchi filled with manchego-ricotta cheese

accompanied by a sage brown-butter sauce.

 

Sobremesa Empanadas                                               6

Traditional fried empanadas filled with tender pulled beef brisket.

Entrees

Pistachio Lamb                                                            12

A pistachio crusted, garlic-herb rack of lamb served with a

wholesome rice pilaf consisting of greek style flavors such

as lemon, mint, and cinnamon.

 

Ratatouille Linguine                                                      8

An array of roasted seasonal vegetables tossed over

handmadelinguine pasta in a light garlic-balsamic reduction.

 

Chicken Roulade                                                          10

A chicken breast stuffed with mushroom duxelle pate and

grilled asparagus. Served with a side of roasted vegetables.

 

Duck a la Mûre                                                             15

A spice rubbed duck breast seared on high heat accompanied

by an orange-blackberry sauce.

 

Apricot Glazed Sea Bass                                            15

An apricot- ginger glaze on sauteéd seabass served with

crispy and tender fondant potatoes and a fresh citrus salad.

 

Bolognese and Fresh Pasta                                       10

Homemade mafaldine pasta and served with a Bolognese

sauce consisting of beef, basil, tomato, and a light shaving

of aged parmesan cheese.

 

Salmon a la Arie                                                            8

A succulent panko crusted salmon cake with red peppers,

chives, and jalapenos topped with a light lemon-yogurt

sauce with a side of grilled asparagus.

 

Beet and Goat Cheese Salad                                        8

Mixed greens with roasted pears and beets, crumbed goat

cheese, freshly sliced tomatoes, cucumbers, kalamata olives

and onions tossed in a citrus red wine vinaigrette.

 

Scallops & Risotto                                                       12

Freshly sauteed scallops served along side a creamy spinach

and garlic risotto.

 

Honolulu Burger                                                            9

A short rib burger on a brioche bun with swiss cheese, crispy

bacon, grilled pineapple, fresh arugula, and a tomato base

sriracha sauce, with a side of truffle fries.

Desserts

Lemon Souffle*                                                              4

A soft, fluffy soufflé infused with sweet Meyer lemon and

drizzled with a smooth blackberry sauce.

 

Blood Orange Cake                                                        4

An individual, mini, dual layered white cake iced with Italian

meraguine buttercream and a blood orange filling in the center.

 

French Beignets                                                            3

Sweet, warm, fluffy, french Beignets served with three individual sauces: chocolate, raspberry, and creme anglais.

*This item is made to order. Meaning, it must be ordered at the start of service, or with customer's choice of appetizer.

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