Our Special Menu Gourmet Dishes are selected with great care and are prepared with Daily Fresh Products.
If you would like to compliment your dishes with our great selection of Craft beer or Fine Wines, please ask our Beer Sommelier or Wine Specialist for suggestions.
We wish you a delicious dining experience!!
“CHEF’S GRAVED LOX SASHIMI”
Our Famous Hawaiian Red Sea Salt cured Salmon served on a Delicious Niçoise Salad
“PROSCIUTTO DI PARMA WRAPPED DEVILED EGGS”
served on a Crunchy Tuscan Salad with Aged Modena Balsamic Vinaigrette and Parmigiano Reggiano shavings
“JANETTE'S BLACK ANGUS CARPACCIO”
Served with lightly marinated Garden Greens, Extra Virgin Olive Oil, Black Truffle and Balsamic Vinaigrette, Roasted Pine nuts and sprinkled with Parmigiano Reggiano
“SPICY D’ESPELLETTE PEPPER CRUSTED TUNA TATAKI”
Sprinkled with a Truffle Wasabi Aioli
CHEF’S PETITE FISHPOT “LE HAVRE”
Fresh selected Fishes and Shrimp chunks, simmered in a Small Pot with butter, Virgin Olive Oil, Veggies, Peppers, Garlic and Tomatoes
“LE POISSON CRU CEVICHE”
The famous Polynesian Ceviche, little chunky sliced Tuna and local Fresh Fish marinated with fresh Lime and Orange Juice, Coconut Milk, Madame Janette Pepper, Onions, Cilantro and Sweet Potato chunks.
SPINACH GNOCCHI “A FUNGHI E TARTUFI"
Homemade Gnocchi with a delicious Portobello Champignon Truffle cream sauce, sprinkled with Parmigiano Reggiano.
SPAGHETTI “A LA CAPO”
Pan Sautéed Spaghetti with Sage, Garlic, Green Peas & Shallots, topped with a Parmesan-Leek Coated Tender Chicken Breast , accompanied by a light creamy Gorgonzola Lime Basil Sauce.
GOLDEN SNAPPER “A LA MEUNIÈRE”
A Fine Local Snapper Fillet served with Truffle-Butter Potato Mash, selected Garden Greens sprinkled with our Herb Vinaigrette and Chef’s Remoulade Sauce
“BLACK SEABASS FILLET”
On a Green Asparagus, Garden Vegetables, Creamy Riesling Ragout.
“ISLAND MARINATED WAHOE STEAKS”
From the Grill. Served with a succulent Fire Roasted Bell Pepper, Portobello, Truffle Risotto
“BREADED MEDITERRANEAN FRIED LAMB CHOPS”
Served Old World Style with Lemons, Parsley-Garlic-Anchovy Paste and a Crisp Greek salad
“THE VIKING STEAK”
A 20 oz Bone-in Rib Eye, big like a Battle Axe, served with two sauces to dig in. (Horseradish Hollandaise and MJ’s BBQ Sauce)
“SPEAR CUT FILETS FROM TENDERLOIN”
Served on Almond buttered Green Beans with a Pink Pepper-Dijon Mustard Sauce.
“STUFFED PEPPER CRUSTED BLACK ANGUS SIRLION STEAK
Stuffed with Roasted Peppers, Onions, Bacon and Feta Cheese served with a Chimichurri-Choron Sauce