Dinner Salad: Prepared with mixed baby greens, avocado, mango and hearts of palm in a fresh citrus vinaigrette accompanied by Thai basil

Coco Nut Crusted Mahi Mahi: Served with steamed rice with black sesame seeds and caramelized bok choi

Seared Pineapple Crème Brulé: Served with Kailua-rum reduction