~ STARTERS ~

Lobster and Scallop “Jaozi”

Braised Chinese Sausages with Sweet and Sour Broth

Chinese Almond King Prawns

Asian Greens and Lemon Sauce

Tempura Wrapped Nori Ahi

Shichimi and Port Mustard Butter, Hamakua Tomato Relish

Kiawe Smoked Hoisin Baby Back Pork Ribs

With Orange Black Bean Dragon Sauce

CanoeHouse Ahi “Poke-tini”

Avocado Salad, Ginger Marinade and Won Ton Crisp

Vietnamese Style Garlic Prawns

Spicy Nam Pla Sauce of Lemongrass, Onion, Chilli and Calamansi

Black Truffle Potato "Risotto" with Grilled Asparagus

Creamed Corn and Pecorino Romano

"Grilled" Pecorino, Bacon and Caramelized Onion Pizza

Parmesan, Mozzarella, Oregano, Basil and Chilli

Keahole Lobster Tempura

With a Creamy Spicy Tobiko Sauce and Firecracker Chilli-soy

~ SOUPS & SALADs ~

Roasted Tomato Bisque

Garnished with Black Pepper Creme Fraiche

Maui Onion and Ale Chowder

Topped with Garlic Butter Parmesan Crouton

Heirloom Tomato, Basil Sprouts and Cambozola Salad

Watercress, Red Onions, Candied Garlic with White Balsamico and Truffle Oil

Bang-bang Chicken Salad

Sichuan Honey Spiced Chicken with Toasted Slivered Almonds, Shredded Napa Cabbage,
Bermuda Onions, Mint, Cilantro, Cucumbers, Won Ton Crunchies
and Chilli Lime Sesame Soy Dressing

Baby Romaine and Spinach Salad

Sun-dried Tomatoes, Olives, Onions, Parmesan Crisps & Garlic Anchovy Lemon Aioli

~ ENTREES ~

Blackened Ahi and Scallops

Served Rare, Ahi Seared in Nori and Black Sesame, Baby Bak Choy,
Fingerling Potatoes, Soy Mustard Port Sauce
Pinot Noir, Acacia, Carneros

Seared Hawaiian Fish with Pipi Kaula

Stir-fry Vegetables, Wasabi Oil, Raw Soy and Daikon-Onion Sauce 
Chardonnay, Babcock, Santa Rita Hills

Steamed Island Fish with Land and Sea Vegetables

Thai Basil, Shiitake Mushrooms, Onion, Bell Peppers, Bamboo Shoots, Lotus and
Konbu with Lup Cheong Sausages in a Light Miso Broth
Pinot Grigio, Kris, Italy

Singaporean BBQ Sweet-Sour Chilli Prawns and Scallops

Forbidden Rice, Kamuela Greens and Nyonya Soy Sauce 
Riesling, Selbach-Oster, Germany

Macadamia Nut Crusted Mahi Mahi

  Tropical Chutney, Coconut Rice, Ali'i Mushrooms, and Coconut Ginger Curry Sauce 
Chardonnay, Ferrari Carano, Alexander Valley

CanoeHouse Seafood Salad

Fresh Kona Crabmeat, Keahole Lobster, Tiger Prawns, Hilo Tomatoes, Maui Onion,
Papaya Seed-Honey Coulis and a light Lilikoi Sherry Vinaigrette over Hirabara Greens 
Sauvignon Blanc, Babich, New Zealand

Kona Shellfish Bowl

Lobster, Shrimp, Clams, Scallops and Mussels in a Kaffir Lime Lobster Broth
 Garlic Herb Baguette
Viognier/Marsanne, d'Arenberg "The Hermit Crab", Australia

6 oz. Grilled Filet of Beef

Herbed Potato Gratin, Braised Grape Tomatoes in Olive Oil
 Haricot Verts with Crispy Bacon and Fondue Style Cabernet Sauce 
Merlot, Chalk Hill, Russian River Valley

12 oz. Rustic Rib-eye Steak in Italian Porcini Red Wine Sauce

Crispy Ranch Potatoes, Asparagus Spears and Croccolini 
Cabernet Sauvignon, Justin, Paso Robles

Mongolian BBQ Rack of Lamb

Buttery Whipped Potatoes, Orange-cumin Braised Carrots with Akala Berry
Port Reduction, Feta and Cilantro Mint Salad 
Syrah/Grenache, Morgan "Cote du Crow's", Monterey

Citrus Chicken with Roasted Garlic Balsamic Steak Sauce

Buttery Whipped Potatoes, Orange-cumin Braised Carrots, Waimea Baby Spinach, 
Hilo Corn, Cherry Tomatoes
Rose of Malbec, Crios, Argentina

Ahualoa Goat Cheese and Potato "Raviolo"

 Hilo Corn, Hamakua Mushrooms, Asparagus, Tomatoes, Balsamico Glaze  
Pinot Noir, A to Z Oregon

~ DESSERTS ~

Warm Waialua Estate Chocolate Tart

Lilikoi and Ahualoa Vanilla Sauce, Meringue and Local Grown Strawberries

Mille-Feuille

Almond Tuille with Seasonal Berries, Hawaiian Vanilla Cream and Passion Fruit Coulis

Hawaii Island Vanilla Crème Brulee

Dried Cherry-Pecan Biscotti

Chocolate Decadence Cake

Filled with Macadamia Nut Butter, Caramel and Red Currant Coulis

Kohala Coast Ice Cream

Chocolate Dipped Shortbread Cookie
 Vanilla Macadamia Nut, Chocolate, Hawaiian Vanilla Bean or Kona Coffee