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  • 2.1: From the Garden

  • Current page is 2.2: Salads and Apps

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Appetizers

Mediterranean Mezze Platter: Hummus, Babaganoush, Assorted Olives, Feta, Minted Cucumber, and Fresh Pita Bread
Crostinis and Toppings: Olive Tapanade, Caramelized Onions, Eggplant Caviar, Sun dried Tomato Pesto, Caper-Meyer Lemon Puree, Rosemaried Goat Cheese
Garden Spring Rolls with Ginger Peanut Sauce
Kauai Island Poke with Ahi, Cucumber, Lime Zest, and Wonton Chips
Shrimp Ceviche with Tortilla Chips
Escalantes: Almond Stuffed Bacon Wrapped Medjool Dates
Spanikopita Hearts: Spinach, Kale, Feta, and Pine nuts Wrapped into Phyllo Hearts
Apple and Blue Cheese Stuffed Wontons with Spicy Mustard Dipping Sauce
Island Fresh Crudités: Lush Assortment of Local Veggies with a Creamy Pesto Dip
Assorted Cheese and Charcuterie Platters with Toasted Baguette and Walnut Oil
Garlic Lovers Toast: French Baguette Baked with Roasted Garlic and Parmesan

Sushi
California Roll, Cucumber Roll, Spicy Tuna Roll, Tuna Roll, Veggie roll,
Korean BBQ Roll: Salmon, Grilled Green Onion, Roasted Red Pepper, Soy Sesame Glaze
Aloha Roll: Ahi, Mango, Basil, Maui Onion, Lime Cream
Caterpillar Roll: Eel & Cucumber topped with Slices of Avocado and Soy Citrus Glaze
Rainbow Roll: Cucumber and Radish Sprouts topped with Ahi, Salmon, & Avocado
Cold Water Roll: Crab & Asparagus topped with Tobiko
Dynamite Roll: Spicy Tuna & Avocado Topped with Miso Cream and Tobiko
Philadelphia Roll: Cucumber, Cream Cheese, and Salmon
Unagi Kai Roll: BBQ Eel & Radish Sprouts topped with Snapper and Soy Glaze
Spicy Scallop Roll: Scallops, Hawaiian Chili, Green Onion

Salads
Classic Caesar with Herbed Croutons and fresh Parmesan Crisps
Local Mixed Greens with Candied Macadamia Nuts and Passion Fruit Vin.
Arugula and Roasted Beets with Creamy Rosemary Dressing
Thai Green Papaya Salad with Toasted Cashews
Local Mixed Greens with Goat Cheese, Heirloom Tomatoes, and Basil Vin.
Roasted Squash and Caramelized Onions with Blue Cheese Dressing
Mom’s Potato Salad with Dill, Caraway, and Roasted Garlic
Hawaiian Medley Fruit Salad with Sweet Mint Cream
Greek Lentil Salad w/ Roasted Eggplant, Cucumber, Feta, and Balsamic Vin
Curried Chicken and Cauliflower
Heart of Palm with Cilantro, Lime and Shrimp
Tomato and Fresh Mozzarella with Basil, Balsamic Vin, and Hawaiian Salt
Warm Spinach, Crispy Pancetta, Asparagus, and Champagne Vin.