Peohe's Waterfront Restaurant menu

Garlic Mashed Potatoes

Wild Rice Blend

Steamed Vegetables

Add Jumbo Lump Crab

Add 5 Coconut, Teriyaki or Grilled Seasoned Shrimp

Add Lobster Tail (7oz.)

Garden Salad

fresh lettuce and crisp garden vegetables served with your choice of dressing.

Lobster Bisque

this classic lobster dish is served piping hot, finished with whole butter and sherry.

Peohe’s Salad

crisp baby greens tossed in our own orange ginger vinaigrette topped with mandarin oranges and candied walnuts.

Caesar Salad

romaine lettuce, fresh parmesan cheese, croutons and caesar dressing.

Spinach Salad

baby spinach with mushrooms, onions, chopped egg, bacon and hot bacon vinaigrette.

Seafood Salad

poached scallops, smoked salmon, bacon, lobster, shrimp and crab on a medley of field greens with goat cheese. served with your choice of dressing.

Maui-Style Onion Rings

lightly battered onion rings served with house-made chipotle catsup.

Thai Chicken Spring Rolls

thai-marinated chicken and julienne vegetables lightly fried and served with hot vinegar and plum dipping sauce.

Herb Steamed Artichoke

poached in seasoned bouillon. Served with lemon-basil aioli.

Calamari

tender calamari lightly fried and served with your choice of thai chili citrus or sweet and spicy pepper sauce.

Hawaiian Glazed Short Ribs

hawaiian glazed short ribs served with spiced apple slaw and julienne green onion.

Coconut Crunchy Shrimp

Large shrimp dipped in tempura batter, coconut and breadcrumbs, and then fried. Served with a selection of dipping sauces.

Jumbo Lump Crab Cake

jumbo lump blue crab cake sauteed and served with a chipotle mayonnaise.

Hot Chocolate Lava Cake

rich godiva chocolate liqueur cake with molten chocolate center. served warm with chocolate sauce, heath bar crunch and macadamia ice cream.

Pacific Fire Shrimp

sauteed shrimp with island spices, garlic and butter.

Shrimp Cocktail

colossal shrimp & large bay shrimp in a gazpacho cocktail sauce.

Crab, Avocado & Mango Stack

jumbo lump crabmeat tossed in remoulade over layers of fresh avocado and mango

Traditional Oysters Rockefeller

a perennial favorite with butter, spinach, pernod, and bearnaise.

Pepper Seared Ahi Tuna

fresh sashimi grade ahi seared with pepper and served with thinly sliced red onions, avocados and garlic ponzu sauce.

Oysters On The Half Shell

fanny bay, british columbian oysters, served with tangy cocktail sauce.

Caribbean-Style Jerk Chicken

marinated in jerk spice seasoning and grilled. served with sweet tamarind sauce, pineapple chutney and garlic mashed potatoes.

Bourbon Pork Chop

grilled pork chop with honey-bourbon demi glace and garlic mashed potatoes.

Peohe’s Prime Rib (12oz)

served with garlic mashed potatoes.

Filet Mignon En Croute

filet mignon nestled in bacon and pastry. accompanied by a duet of bearnaise and bourguignon sauces. served with garlic mashed potatoes.

New York Steak And Wild Mushrooms

served with a wild mushroom merlot sauce, maui style onion rings and garlic mashed potatoes.

Filet Mignon

grilled, served with garlic mashed potatoes

Callahan Cut Prime Rib (16 oz)

served with garlic mashed potatoes.

Filet (6 oz.) And Shrimp

Filet (6 oz.) And Australian Lobster Tail (14 oz.)

Pupu Platter

a selection of our house favorites thai chicken spring rolls, cocktail shrimp, coconut crunchy shrimp, maui onion rings, and glazed filet mignon brochette. sorry, no substitutions

Sesame Crusted Salmon

atlantic salmon rolled in toasted sesame seeds and baked. served with sauteed szechwan vegetables and thai peanut sauce.

Baked Salmon In Phyllo

phyllo wrapped salmon with carrots, leeks and red peppers in a sun-dried tomato cream sauce. served with wild rice.

Crab Stuffed Tilapia

coated with breadcrumbs, stuffed with crabmeat. baked and finished with a caper butter sauce and wild rice.

Peohe’s Halibut Mai'a

unique to peohe’s. fresh halibut filet sauteed with macadamia nuts, bananas and frangelico. served with wild rice.

Hawaiian Ono

crusted with jumbo lump crabmeat and topped with dynamite sauce. served with wild rice.

Pacific Island Ahi

premium grade yellowfin tuna, char-grilled and served with warm soy-ginger butter and wasabi cream sauce, steamed white rice.

Crispy Wok-Fried Whole Bass

served with a hot and spicy thai sauce on a bed of sauteed vegetables.

Chilean Sea Bass

grilled and served over garlic mashed potatoes with a pinot noir sauce and steamed asparagus.

Pacific Fire Shrimp

jumbo shrimp baked with island spices, garlic and butter. served with steamed white rice.

Coconut Crunchy Shrimp

large shrimp dipped in tempura batter, coconut, breadcrumbs and lightly fried. served with wild rice and a selection of dipping sauces.

Lobster Ravioli

lobster ravioli with shrimp, scallops and spinach sauteed in a chevre sauce.

Shrimp Trio Platter

one dozen large shrimp prepared teriyaki, coconut and grilled. served with wild rice.

Peohe's Mixed Grill

fresh grilled fish, grilled shrimp and grilled scallops. accompanied by wild rice.

Seared Maine Scallops

pan seared jumbo scallops sauteed in fresh ginger, garlic, and lemongrass topped with orange-sesame vinaigrette.

Australian Lobster Tail (14 oz.)

served with drawn butter and wild rice.