This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change
rev 1-20-08
TIDBITS AND FINGER FOODS
Traditional shared small bites to be eaten with Your Fingers
Crispy prawns
Panko Fried with dipping sauce 9.95
Crab rangoon
blue Crab and Cream Cheese Wrapped in a Wonton
and Fried Crisp 8.50
Malaysian beef satay
Marinated Lemongrass and Kafir Lime beef Tenderloin
with Chutney 7.50
CoConut Chicken
Crispy Coconut Chicken Tenders served
with szechwan Pineapple sauce 7.00
Trader Vic’s Salad
Hearts of Palm, belgian endive and Field greens Tossed
in a Javanese dressing 12.50
BBQ Pork Spareribs
basted in Trader Vic’s bbQ glaze and slowly roasted 9.95
Spiced Calamari
Tempura Fried served with a Wasabi aoli 8.50
Lobster Har Gaw
steamed dumplings with orange soy dipping sauce .9.95
Crispy duck Tacos
Crispy shredded duck with Cucumbers,
scallions and Hoisin 9.00
STARTERS
tuna tataki
Chili seared Tuna with Mizuna greens and Yuzu dressing 9.50
hawaiian poke
duo of ahi and Hamichi garnished with avocado
and Taro Chips 11.50
bongo bongo soup
Pacific oyster and spinach Veloute glazed with Cream 7.50
Caesar salad
Hearts of romaine Tossed in Caesar dressing garnished
with Parmesan and Wonton Chips 8.50
asian Crab Cake
Cucumber and Kula Corn salad and roasted Pepper dressing 12.00
bbq kobe short ribs
sliced boneless Kobe short rib with nashi Pear salad 11.50
Tom ka gai
sweet and sour Coconut broth with Lemongrass, Chicken
and Thai eggplant 7.50
kalula pork sliders
braised in Plum sauce on Hawaiian sweet rolls 8.00
FROM OUR WOKS
Szechwan prawns
Wood ear Mushrooms, red Peppers and snow Pea
in a szechwan Chili sauce 24.95
Trader ViC’s “all in” Fried Rice
Prawns, Chicken, Lobster, Char siu Pork and Crispy shallots 19.50
Mango Chili beef
beef Tenderloin, Chilies, ginger and red Peppers in a Mango sauce 25.95
Cantonese lobster
broccolini and shiitake in ginger black bean sauce 29.95
wok hay shu
asian Vegetables, Crunchy Tofu and Lotus Chips
in a ginger sherry sauce 17.95
Thai Red Curry
eggplant, red Peppers and onions in a red Curry Coconut sauce with opal basil
Tofu 17.95
Chicken 19.95
Tenderloin Tips 22.95
Lobster 29.95
MAIN COURSES
NY Strip
sapporo onion rings and Wasabi Thyme butter 32.95
Miso orange sea bass
served with braised Choy sum and Lotus Chips 34.95
Domestic Lamb Chops
indonesian Marinade, Wok’d Pineapple, Curry noodles
and Trader Vic’s Chutney 33.95
Soy Sake Wahoo
With green Papaya salad and Mango Vinaigrette 27.95
Pink Pepper Corn Crusted Ahi
sesame seeds, Crispy rice roll with soy Chive dressing 26.95
Filet Mignon
Wasabi Mashed Potatoes and sauteed Hamakua Mushrooms 31.95
Kurubota pork Chop hawaiian
bbq glazed with Maui onion Marmalade and Mashed Potatoes 27.95
King Salmon “Lomi Lomi”
Heart of Plam and Mizuna salad and Javanese Lime dressing 26.95
9 Spice Boneless Half Chicken
Char siu Potato Hash and Meyer Lemon Vinaigrette 17.95
Side Dishes 7.00
Pake asparagus Crispy asian rice roll
Wasabi Mashed Potato Trader Vic’s Fried rice
Curried rice noodles Lobster Mashed Potatoes
Char siu Potato Hash sapporo battered onion rings
broccolini, szechuan style Choy sum oyster sauce
Patio Menu
TIDBITS AND FINGER FOODS
Crispy Prawns 9.95
Panko Fried with Dipping Sauce.
Crab Rangoon 8.50
Blue Crab and Cream Cheese Wrapped in a Wonton and Fried Crisp.
Coconut Chicken 7.00
Crispy Coconut Chicken Tenders Served with Szechwan Pineapple Sauce.
Malaysian Beef Satay 7.50
Marinated Lemongrass and Kafir Lime Beef Tenderloin With Chutney.
Crispy Duck Tacos 9.00
Crispy Shredded Duck with Cucumbers, Scallions And Hoisin.
BBQ pork spareribs 9.95
Basted in Trader Vic’s Bbq Glaze and Slowly Roasted.
Spiced Calamari 8.50
Tempura Fried Served with a Wasabi Aoli.
Lobster Har Gaw 9.95
Steamed Dumplings with Orange Soy Dipping Sauce.
Hawaiian Poke 11.50
Duo of Ahi and Hamachi Garnished with Avocado and Taro Chips
BBQ Kobe Short Ribs 11.50
Sliced Boneless Kobe Short Rib with Nashi Pear Salad.
Trader Vic’s “all in” Fried Rice 19.50
Prawns, Chicken, Lobster, Char Siu Pork and Crispy Shallots.
Caesar Salad 8.50
Hearts of Romaine Tossed in Caesar Dressing Garnished with Parmesan and Wonton Chips.
Lemongrass Chicken add 4.00
Tempura Lobster add 8.00
Tenderloin Tips add 5.00
Seared Tuna Salad 13.95
Mizuna, Won Ton Chips, Mandarin Oranges and Yuzu Dressing.
Sapporo Onion Rings 7.00
Szechwan Mixed Nuts 5.00
Taro Chips with House Dipping Sauce 5.00
WARM TODDIES
TRADER VIC’S HOT BUTTERED RUM 8.50
Famous at Trader Vic’s — Spicy and Not Too Sweet.
COFFEE DIABLO 8.50
Hot Coffee, Brandy and Cointreau Will Spice You Up!
BLACK STRIPE 8.50
Fine Jamaican Rum. Honey. Crushed Cherries, and Spices Steaming Hot!
COFFEE GROG 8.50
Hot Coffee, Strong Rum Fused with Cream of Coconut.
KAFÉ-LA’TÉ 8.50
A fine after-dinner drink of Strong Coffee and Rich Chocolate combined with Brandy.
DESSERT MENU
‘PINA COLADA’ 8
Roasted maui Pineapple tart, coconut ice cream
dark rum caramel sauce
BANANA FRITTER 8
Tempura crisp, Tahitian vanilla ice cream
Kona chocolate fondue
KAUAI COFFEE CREME BRULEE 8
Kauai coffee swirled custard, fresh raspberries
TRADER VIC’S CHEESECAKE 8
Citrus flavored, passion fruit coulis
RUM ICE CREAM 8
Trader Vic’s original pecan praline sauce
KONA CHOCOLATE MACADAMIA TART 8
Whipped cream, red fruit compote
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