Chai's Island Bistro Menu

Roasted Fresh Kahuku Corn Chowder

sweet okinawan potato, minced chicken and scallions

Organically Grown Dean's Waimanalo Baby Greens

balsamic Tamarind Dressing

Waimanalo Valley Baby Romaine with Caesar Dressing

parmesan chip, roasted kahuku corn and taro crouton

Warm Baby Spinach and Watercress Salad

raspberry-ginger vinaigrette, hau'ula tomatoes, red onions and macadamia nut crusted chreve cheese crouton

Japanese Eggplant and Zucchini Souffle

fresh tomato basil sauce

Seafood Tofu Dumpling

soy ginger sauce on a bed of stir-fried spinach

Duck Confit Spring Rolls

spicy hoisin sauce and fresh mango tomato salsa

Lobster Pot Stickers

served with sambal chili soy berreu blanc and cucumber namasu

Alaskan King Crab Cake

with fresh roasted garlic aioli, organically grown dean's waimanalo baby greens

Seafood Tofu Dumpling

soy ginger sauce on a bed of stir-fried spinach

Skewered Grilled Beef Tenderloin

with teri ginger sesame sauce and cucumber salad

BBQ Honey Hoisin Baby Back Ribs

Kataifi and Macadamia Nut Encrusted Jumbo Black Tiger Prawn

served with a bouquet of organically grown dean's waimanalo baby greens, fresh pineapple and pineapple vinaigrette

Sauteed Escargot and Prawns

roasted garlic, dry cherry and brandy cream sauce

Pan Seared Day Boat Jumbo Sea Scallops, White Truffle Oil Essence

thin slices parmesan regiano and lobster berreu blanc

Baked Stuffed Quail

boneless quail stuffed with foie gras, portobello, sun-dried tomato and fresh herbs

Fresh Ahi Katsu

with wasabi yellow curry sauce and fresh mango tomato salsa

Chef Signature Combination Appetizer Platter for 2

alaskan king crab cake, fresh ahi katsu, crispy duck lumpia and kataifi-macadamia nut encrusted jumbo black tiger prawns

Wild Mushroom and Fresh Heart of Palm Risotto

white truffle oil essence

Pan Roasted Breast of Chicken

lotus leaf steamed thai sticky rice

Grilled Atlantic King Salmon with Truffle Madeira Sauce

asian stir fried vegetables and smashed potato

Grilled Fresh Mahi Mahi with Thai Red Curry Sauce

asian stir fried vegetables and wakana soba

Spicy Garlic and Pepper Frog Legs

on a bed of linguini pasta marinara sauce

Wok Seared Jumbo Black Tiger Prawns

spicy chili ginger sauce, asian stir fried vegetables and steamed rice

Braised Boneless Short Rib with Kabocha Pumpkin

asian style braised short rib from chef chai's parent restaurant

Long Island Duck Bistro Style

seared duck breast and braised duck leg, with spicy port demiglace, vegetables stir fried and smashed potato

Pacific-Rim Ciopino and Crostinis

day boat scallops, fresh local fish, fresh kauai prawns, new zealand mussel in coconut broth

Grilled Beef Tenderloin

fresh shiitake mushroom chianti demiglace and mashed hawaiian taro

New York Steak Spicy Diavola Sauce

oven-dried tomato, fired roasted chestnut, caramelized pearl onions and fennel seed

Asian Pesto-Sake Steamed Whole Moi

tempura nalo braising greens, chinese style steamer sauce

Crispy Whole Snapper

sun-dried tomato citrus beurre blanc and asian stir fried vegetables

Grilled Mongolian Lamb Chops with Brandy Demiglace

served with smashed potato and asian stir fried vegetables

Kona Lobster Pot Pie

caramelized pearl onions, mushroom and spinach in a puff pastry pie

Chai's Medley Platter

wok seared jumbo black tiger prawns, grilled beef tenderloin and grilled fresh salmon truffle madeira sauce