Four Treasures Crusted Mahi Mahi
- Four Treasures (sweet bananas, chipotle, cumin, molasses) crusted
- mahi mahi, served with Creamy Nihaizu sauce. (Mango)
- Served with Okinawan Pommes Duchesse (crusted sweet potatoes),
- green and yellow beans, and brussel sprouts.
Crab Dynamite Broiled Lobster Tail
- (2) 5-6 ounce broiled tails topped with crab dynamite.
- Served with Grapefruit Butter.
- Served with Tri-Color Cauliflower Cous Cous
- and Brussel Sprouts.
Sesame Seared Tiger Prawns
- 4 sesame seared tiger prawns with mussels, clams, & crab linguini.
- Served with a Thai Basil Cream Sauce.
Walnut Gremolata Opah
- Walnut, panko, and brown sugar crusted Opah.
- Served with Red Pepper & Pomegranate Coulis.
- (Red pepper, pomegranate, lemon, lime, orange zest,
- and togarashi.) One sauce blended, and one sauce textured.
- Served with Toasted Orzo & Brown Butter Haricot Verts.
Saffron & Sherry Infused U-10 Scallops
- 4 Saffron and sherry infused U-10 scallops.
- Served on top of Lemon Caper Risotto.
- Served with Tomato & Feta Buerre Blanc.
Candied Macadamia Nut Rack of Lamb
- Grilled Rack of Lamb crusted with candied Macadamia Nuts.
- (Syrup, mirin, sake)
- Served with Ko Ju Jang Bordelaise (Korean Chili Paste)
- Served with Bleu Cheese Potato Au Gratin and broccolini.
Braised & Charred Beef Short Rib
- Braised and charred beef short ribs with Roy's Natural.
- Served with Oyster Mushroom Polenta with boursin fondue.
- Served with Braised Ham Hock Purses.
Danish Bleu Cheese & Misoyaki Crowned Filet Mignon
- 8 oz. Filet topped with Danish bleu cheese and Misoyaki.
- Served with 3 Pepper Natural (green, red, and black)
- Served with Savory Bread Pudding (has pork) and Asparagus.
Rustic Grilled Double Chicken Breast
- Rustic grilled double chicken breast with Sesame Kim-Chee Gravy.
- Served with deep fried, garlic and chive,
- Gnocchi (potato dumplings)
Chipotle Lime Basted 14 oz. Ribeye
- 14 oz. Ribeye, smoked with lime, and basted with chipotle marinade.
- Served with Sweet Corn & Chorizo Demi.
- (grilled sweet corn, garlic, sriracha, shallots, demi, cream)
- Served with Grilled Sweet Potato Wedges.
- Poached Pear in Port Wine. Caramel sauce on plate.
- Champagne Sorbet
White Chocolate Grand Marnier Creme Brulee