Tags are the restaurant’s own; confirm allergies with staff.
No dish on this menu carries every tag you picked.
4 dishes
15 dishes
Choice of two, served with garlic bread . Tomato basil bisque, daily soup, garden salad (50 cal plus side dressing), caesar salad, organic field greens add
Ask whether the broth is vegetable rather than meat or fish stock.
Ask whether the potatoes are made with butter, milk or cream.
Ask whether the vegetables are finished with butter.
Ask whether the beans are cooked with lard, bacon or a ham hock.
Ask whether the vegetables are finished with butter.
Serves three (330-, serving)
Ask whether the rice is cooked in chicken broth.
Mango, coconut, pineapple, sweet and sour and raspberry swirls
Ask what is in the sweet, sour and raspberry swirls, everything else on the list is a plant.
Sparkling blend of tropical pina colada, cherry and the energy boost of red bull
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
(150 Cal plus side dressing)
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether the dough contains milk, butter, egg or ghee.
(50 Cal plus side dressing)
Ask whether the dressing contains dairy, egg or anchovy, and whether cheese comes on it.
Ask whether it is finished with butter.
Ask whether it is finished with butter.
Serves two (475 cal, serving)
Ask whether it contains dairy, egg, anchovy or fish sauce.
70 dishes
Marinated beef sirloin with cabbage, carrots, tomatoes, cilantro, avocado and sour cream. Served with asian slaw and roasted tomatillo salsa
Hand breaded coconut fried shrimp with a zesty pineapple orange sauce and a sweet and spicy pan pacific dipping sauce
Chopped chicken, water chestnuts, toasted coconut flakes and roasted cashews with fresh vera cruz salsa, marinated cucumbers and crispy chilled lettuce leaves. Served with our tamarind macadamia nut
Sashimi grade served rare, thinly sliced and accompanied with seaweed salad, wasabi, pickled ginger and ponzu sauce
Tender calamari strips with asian dipping and cocktail sauces. Finished with marinated vegetables, crisp rice noodles and toasted sesame seeds
Seared salmon with avocado, carrots, cucumbers, tofu and sushi rice. Finished with soy glaze and sesame seeds, served with wasabi, pickled ginger and soy sauce for dipping . Without tempura
A sampling of shareable appetizers perfect for the entire table. Warm and spicy artichoke dip, coconut shrimp skewers, bruschetta and crisp-fried chicken tenders. Served with dipping sauces. Serves f
Blend of artichoke hearts, cheese, fresh spinach and spices. Served with warm corn tortilla chips. Serves two (650 cal, serving)
We top our thin crusted flatbread with roasted tomato sauce, vine ripened tomatoes, fresh mozzarella and fresh basil
Topped with wood-fi red bbq chicken, sauteed red onions, provolone cheese, fresh vera cruz salsa and cilantro
Broiled island-spiced tilapia served in butter lettuce cups with fresh vera cruz and vine ripened tomato salsa, coleslaw and chili aioli
Our side salads use 1 oz. Of dressing and our entree salads use 2-3 oz. Calories listed below are for side salads lemon herb (fat free), red ginger vinaigrette, tropical honey citru
Sashimi grade served rare, thinly sliced over organic field greens with sweet peppers, oven-roasted tomatoes, red onions, seaweed salad and water chestnuts. Tossed in red ginger sesame vinaigrette an
Wood-fired shredded bbq chicken breast, hickory smoked bacon, avocado, tomato, mushrooms, crumbled gorgonzola cheese and chopped eggs over crisp chopped mixed greens. Choice of balsamic mustard, bleu
Wok-seared chicken tossed in a ginger-spiced sweet and sour dressing. Served over mixed greens with carrots, diced tomatoes, cucumbers and wonton strips
Organic lettuce tossed with mixed fruit, tropical honey citrus dressing and orange blossom drizzle, topped with fresh mint. Add chicken (add 200 cal), add shrimp (add 100 cal)
Sweet crabmeat and poached shrimp with layers of fresh mango, grilled pineapple, avocado, marinated cucumbers, diced tomatoes, chopped eggs, black olives and chopped parsley arranged over tender bibb
Tender 8 oz. (pre-cooked weight) sirloin steak fire-grilled over oak wood, topped with our flavorful steak butter and crispy onion straws. Served open-faced on toasted parmesan garlic bread with a si
Grilled focaccia with sliced smoked turkey breast, ham, hickory-smoked bacon, jack cheese, lettuce, tomato and mayonnaise
On grilled focaccia bread with bibb lettuce, marinated tomatoes and tartar sauce
Skinless chicken breast basted with our own bbq sauce with smoked bacon, ham, melted cheddar cheese and crisp onion strings
Thinly sliced ribeye steak grilled with onions, mushrooms and sweet peppers. Finished with melted provolone stacked high on a toasted french roll
Seasoned roast beef, sliced and piled high on a grilled french roll. Served with au jus. With cheese
A generous portion of shrimp sauteed in garlic butter, garlic, red onions and diced tomatoes, all tossed in our indulgent, creamy lobster sauce. Finished with fresh grated parmesan cheese. Served wit
A combination of large coconut-fried shrimp, wood-fired glazed teriyaki shrimp and hand breaded fried shrimp. Served with fresh vegetables, french fries and sweet and spicy pan pacific and asian dipp
Two large, fork tender new zealand lamb shanks in a sauce of roasted garlic, tomatoes and rosemary. Served with garlic mashed potatoes and sauteed vegetables . One lamb shank
Parmesan crusted chicken paired with shrimp and sauteed with garlic, fresh basil and linguini with marinara
Hand breaded with a macadamia nut crust and sauteed. Served with white or brown rice, sauteed vegetables, water chestnuts, fresh vera cruz salsa and beurre blanc. Finished with tamarind macadamia nut
We combine tofu with fresh vegetables, all wok-fired in our sweet and sour sauce and topped with wontons. Add chicken (add 185 cal), add shrimp (add 70 cal)
Wok-fired sirloin steak marinated in korean bbq sauce and paired with three fire-grilled jumbo prawns and fresh vegetables
Wok-fired shrimp and chicken tossed in a flavorful five spice blend with fresh vegetable
Lightly battered and quick-fried shrimp, stir-fried in a citrus honey sauce with japones hot chili peppers, chinese pea pods, orange slices, and red and green bell peppers
Thinly sliced, quick-seared sirloin with shiitake mushrooms, japones hot chili peppers and green onions, tossed in soy-ginger-garlic spiced sauce. Served over fresh vegetables
Wok-fired teriyaki-glazed chicken served with fresh vegetables, all tossed in a mushroom soy-ginger-garlic sauce. Finished with green onions and toasted sesame seeds
Lightly battered and quick-fried chicken, wok-fired with fresh vegetables tossed in our signature orange sauce
Weve taken our signature salad and made it a wok-fired dish! Chicken with fresh vegetables tossed in our ginger spiced sweet and sour dressing
A 12 oz. (pre-cooked weight) wood-fired ribeye topped with our flavorful steak butter and accompanied with coconut shrimp skewers, sauteed spinach and garlic mashed potatoes. Served with a pineapple
A 12 oz. (pre-cooked weight) wood-fired ribeye topped with our flavorful steak butter then paired with three wood-fired jumbo prawns finished with lemon essence. Served with garlic mashed potatoes an
A 12 oz. (pre-cooked weight) wood-fired ribeye topped with our flavorful steak butter paired with two chicken medallions, sauteed with fresh mushrooms and our marsala wine sauce. Served with garlic m
An 8 oz. (pre-cooked weight) wood-fired center cut sirloin topped with our flavorful steak butter and served with fresh vegetables and garlic mashed potatoes
Full rack, st. Louis style, roasted with our special seasonings. Fire-grilled and double basted with tropical kona bbq sauce. Served with coleslaw, french fries medley and cinnamon apple relish (2100
Boneless chicken breast marinated in our korean bbq sauce, paired with our signature wood-grilled kona bbq ribs. Served with your choice of brown or white rice
Fresh atlantic salmon (seasonal) finished with a soy glaze. Served with a fresh vegetable medley and white or brown rice
Combination of st. Louis style kona bbq pork ribs, wood-fired bbq chicken breast and bbq shrimp. Served with ranch beans, white or brown rice and coleslaw
With fire-roasted shrimp skewer. Wood-fi red chicken breast topped with beurre blanc sauce and roasted macadamia nuts, accompanied with a skewer of grilled shrimp. Served with steamed white or brown
Served on grilled focaccia bread with dijon mustard, shredded lettuce, tomatoes, melted monterey jack cheese and your choice of daily soup, tomato basil bisque soup, garden salad or caesar salad. (73
A large burrito with shredded bbq chicken, ranch beans, choice of white or brown rice, cilantro, cheese blend and sour cream. Served in a pool of enchilada sauce
Sauteed andouille sausage, onions and sweet peppers in a cajun-spiced jambalaya sauce. Served with your choice of steamed white or brown rice
Your choice of daily soup or tomato basil bisque and garden salad, caesar salad, french fries or coleslaw. (510 cal plus sides)
Paprika-seasoned fi let of salmon served over zesty indian cilantro-citrus sauce. Served with raita (yogurt cucumber sauce), fresh vegetables and steamed white or brown rice
Two chicken breast medallions with sauteed mushrooms in marsala wine sauce. Served with garlic mashed potatoes, sauteed spinach and topped with parmesan cheese
Serves two (565 cal, serving)
Strawberry puree, fresh banana and whipped cream, garnished with a fresh strawberry
Half iced tea, half lemonade. Complimentary refills
Lemon herb grilled chicken breast over a mix of fresh greens with carrots and red cabbage. Tossed with avocado, caramelized walnuts, mandarin oranges, green apples, dried cranberries, gorgonzola chee
With fire-grilled salmon enjoy our signature wok-fi red soup discovered in macau by our chef. Rice noodles, bok choy, shiitake mushrooms, sweet onions, scallions, and red and green peppers. Served wi
Topped with oven-roasted tomatoes and basil pesto. Served with a fresh blend of steamed vegetables, brown rice and grilled lemon
Serves three (145 cal, serving)
A 6 oz. (pre-cooked weight) wood-fi red center cut sirloin topped with our flavorful steak butter. Served with ratatouille vegetables and a parmesan baked potato
Wok-fired chicken seasoned with a flavorful five-spice blend tossed with arugula, fresh apples, gourmet beets, thinly sliced radishes and fat-free lemon herb dressing
Wood-fired chicken coated with our cajun spice blend and served with bourbon street-style rice with andouille sausage, roasted peppers and fresh green beans
Fresh salmon filet served over organic baby greens and tossed in our fat-free lemon herb dressing, with marinated fresh vegetables and balsamic drizzle
Sprinkled with our island spice blend, pan cajun chicken broiled and served with bourbon street style rice with andouille sausage, fresh vera cruz salsa and green beans with fennel
5 dishes
Still or sparkling
Freshly brewed all-natural green tea with ginger root, a splash of lime and sparkling club soda. Add additional flavor. Raspberry, mango or pomegranate
Complimentary refills
Lemonade over ice, with strawberry puree. Complimentary refills, also available in raspberry
5 dishes
Ask whether it is sweetened with honey, and for oat, soy or almond milk if it comes with milk, the tea itself is vegan.
Ask for oat, almond or soy milk instead of dairy.
(Caffeine-free)
Ask whether it is sweetened with honey, and for oat, soy or almond milk if it comes with milk, the tea itself is vegan.
(Caffeine-free)
Ask whether it is sweetened with honey, and for oat, soy or almond milk if it comes with milk, the tea itself is vegan.
Ask for it with oat, soy or almond milk if you want it white, the coffee itself is vegan.
1 dish
Pineapple juice and cream. Topped with toasted coconut and whipped cream
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