? Japanese Eggplant  & Zucchini Soufflé 13
Fresh Tomato Basil Sauce

BBQ Honey Hoisin Baby Back Ribs and Asian Slaw 11

Chicken Spring Rolls with Cucumber Salad 10
Chicken, Minced Pork, Shiitake Mushroom and Golden Monk Beans

Sun-dried Tomato and Puna Goat Cheese Wonton 10
Fresh Tomato Mango Salsa

Gravlax Salmon Roulade with Crab Meat & Cream Cheese Mousse 10
Tobiko Caviar and Seedless English Cucumber Chips

Kataifi & Macadamia Nut Crusted Jumbo Black Tiger Prawns 11    
Organically Grown Mesclun Greens, Fresh Pineapple, & Pineapple Vinaigrette

Alaskan King Crab Cake 12
Fresh Roasted Garlic Aioli & Fresh Tomato Mango Salsa

Fresh Ahi Katsu 12  
With Wasabi, Yellow Curry Sauce & Fresh Tomato Mango Salsa

? Sautéed Escargot & Prawns with Hamakua Mushroom 12   
Chef Chai’s Signature Recipe with Roasted Garlic, Chili Paste and Brandy Cream Sauce

Jumbo Shrimp Cocktail with Shredded Green Papaya Salad 12         
Pineapple Cocktail Sauce

Seafood Tortellini with Lobster Cream Sauce 12   
Sautéed Aloun Farms Corn, Edamame and Red Bell Pepper

Fresh Oysters On The Half Shell with Lemongrass Garlic Mignonette 12   

Crispy Soft Shell Crab with Spicy Miso Cream 12

? Scallop Pot Pie with Kabocha Pumpkin Gnocchi and Lobster Reduction 13    

? Baked Stuffed Quail 15
Boneless Quail stuffed with Foie Gras, Portobello Mushroom, Sun-dried Tomato, and Fresh Herbs

? Chef Chai’s Signature Combination Appetizer Platter (enough for 2)                           25  
Alaskan King Crab Cake, Gravlax Salmon Roulade, and Kataifi-Mac Nut Encrusted Jumbo Black Tiger Prawns

Roasted Butternut Squash and Lobster Bisque with Crispy Seafood Dumpling 9         
A healthier version of lobster bisque, made with no butter or flour, thickened with squash puree

Organically Grown Rainbow Salad with Balsamic Vinaigrette 8  
Mesclun Greens, Roasted Beet, Teardrop Tomato, Apple, Cucumber, and Toasted Almond

Bouquet of Waimanalo Valley Baby Romaine with Caesar Dressing 8

Smoked Duck Breast Carpaccio Salad with Tangerine Vinaigrette 9         
Tear Drop Tomato, Poached Pear, Lotus Root Chips and Candied Walnuts

? Chef’ Recommended

Chicken Or Vegetarian Curry with Fresh Heart of Palm & Fresh Basil 25
Steamed Thai Jasmine Rice

Pan Roasted Chicken with Vegetable Jus 28
Roasted Garlic, Caramelized Pearl Onion, Tomato, Hamakua Mushroom, and Fennel

? Grilled Atlantic King Salmon with Truffle Madeira Sauce 30
Asian Stir Fried Vegetables & Smashed Potato

Grilled Fresh Mahi Mahi with Thai Red Curry Sauce 30
Asian Stir Fried Vegetables & Wakana Soba

Pan Seared Fresh Chilean Sea Bass with Lobster Cream Sauce 35
Butternut Squash and Zucchini Linguini, a perfect dish for a low carbohydrate diet

? Wok Seared Jumbo Black Tiger Prawns 33                                   
Spicy Chili Ginger Sauce, Asian Stir Fried Vegetables & Steamed Rice

? Deconstructed Beef Tenderloin Wellington, Merlot Demiglace 38                         
Grilled 9 Ounce Filet Mignon with Mashed Hawaiian Taro and Baby Vegetables & Mushroom Foie Gras Truffle Puff.

Grilled Mongolian Lamb Chops with Brandy Demiglace 39   
Served with Smashed Potato & Asian Stir Fried Vegetables

Sautéed Frog Legs with Fresh Tomato Basil Sauce & Spinach Gnocchi 34                    

New York Steak with Spicy Diavola Sauce 38                            
Oven-dried Tomato, Fire Roasted Chestnuts, Caramelized Pearl Onions and Fennel Seed

Lemongrass and Garlic Crusted Veal Tenderloin with Merlot Demiglace 37                  
Smashed Potato and Asian Stir Fried Vegetables

Steamed Fresh Local Fish with Ginger & Green Onions 37
Topped with Crispy Bacon and Chives, Served with Steamed Thai Jasmine Rice

? Crispy Whole Snapper 37
Sun-dried Tomato Citrus Buerre Blanc & Asian Stir Fried Vegetables

Pacific Rim Ciopino & Crostinis 34
"Day Boat" Scallops, Fresh Local Fish, Jumbo Black Tiger Prawns, Fresh Clams and Calamari in a Coconut Broth

Long Island Duck Bistro Style 34                                                    
Pan Seared Duck Breast & Braised Duck Leg, with Five Spice Port Demiglace, Stir Fried Vegetables & Smashed Potato

? Braised Kurobuta Pork Osso Bucco 35                    
From the award winning Snake River Farm grown with no hormones. Considered the pork equivalent to Kobe beef

? Bistro Surf and Turf 40                   
Deconstructed Grilled Beef Tenderloin Wellington and Grilled Fresh Mahimahi with Thai Curry Sauce

Lobster Pot Pie with Kabocha Pumpkin Gnocchi and Lobster Reduction 46    
9 ounce cold-water lobster tail baked with lobster reduction


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,
Cooking Classes, and Complete Catering Available
Special Offers don’t apply to complete dinners
18% Gratuity will be included for a party of eight or more