APPETIZERs

Crispy Shrimp - with Sweet Chili Aioli
Duck Confit Encroutel - with Apricot Compote

Salad

Nalo Greens - with Vine Ripened Tomatoes

ENTREES

Choice of Two

Braised Veal in Red Wine
Served with Roasted Vegetables and Rosemary Jus

Steamed Island Fish
Served with Stir-fry Vegetables and Gremolata Sauce

Baked Ginger-Garlic Chicken
Served with Eggplant Stuffing and Shiitake Mushroom Sauce

Kiawe Smoked Pork Loin
Served with Grilled Vegetables and Hoisin BBQ Sauce

Starch

Choice of Two

Steamed White Rice
Roasted Herbed Potatoes