Please order prior to dinner to allow for 30 minute preparation. Rich Godiva chocolate liqueur

Tender steamed black mussels with kaffir lime-coconut broth over udon noodles

Grilled fish, shredded cabbage, jack cheese, mango pico de gallo and traditional white sauce. Served with coconut ginger rice

Large shrimp breaded with tempura batter, coconut and panko bread crumbs. Served with Thai chili citrus sauce

Pacific Haddock in a rich beer batter

Truffle and Ricotta stuffed pasta with brown butter, sage and candied walnuts, topped with shaved Parmesan and truffle oil served with your choice of grilled chicken or grilled shrimp

One half pound of ground sirloin rolled in shallots and cracked pepper. Served with caramelized onions

3 Mini pulled pork sandwiches with Hawaiian BBQ sauce. Served with French fries

Blackened Ahi Tuna atop a bed of baby greens with tomatoes, cucumbers, red onions and served with a Thai citrus vinaigrette

Lobster salad, lettuce and tomato on toasted sourdough bread

Atlantic Salmon rolled in toasted sesame seeds. Served with sauteed Szechuan vegetables and Thai peanut sauce

Coated with panko breadcrumbs, stuffed with jumbo lump blue crabmeat. Baked and finished with a caper butter sauce

Unique to Peohe's. Fresh mahi mahi fillet with macadamia nuts, bananas, and Frangelico. Served with coconut ginger rice

Prime Rib, slow roasted, sauteed onions and Jack cheese on a French roll. Served with au jus, creamed horseradish and French fries

Romaine lettuce, fresh Parmesan cheese, croutons and caesar dressing

Tender roasted chicken, snow peas, cucumber, carrots, daikon sprouts, bean sprouts atop mixed Napa and red cabbages, romaine lettuce and green onions. Served with an Asian vinaigrette

Baby spinach, with mushrooms, onions, chopped eggs and bacon. Served with Hot & Spicy bacon vinaigrette

Shrimp, crab, bacon, avocado, diced tomato, and cucumber on a bed of chopped romaine lettuce

Fresh lettuce and crisp garden vegetables served with your choice of dressing

On a bed of fresh spinach tossed in lemon vinaigrette with chopped bacon, blue cheese crumbles, tempura fried onion rings & balsamic drizzle

Field greens tossed in our own orange-ginger vinaigrette, topped with Mandarin oranges and candied walnuts

An English muffin topped with two poached eggs, Canadian bacon and hollandaise

Egg bread dipped in a cinnamon batter and dusted with powdered sugar

Stuffed with bay shrimp, roma tomatoes, basil, garlic and finished with a pesto cream sauce

A generous cut of honey glazed ham, grilled and served with two eggs any style

A brunch classic, with ham, mushroom, onion and Swiss cheese brunch entrees are served with potatoes, fresh fruit and an array of muffins and bread

Grilled 7 oz. New York strip served with two eggs any style, accompanied by brunch potatoes and fresh fruit

Two poached eggs and smoked salmon served on English muffins topped with hollandaise sauce

Crab, spinach and jack cheese. Finished with a champagne cream sauce

French toast, two eggs any style and two sausage links

Truffle and Ricotta stuffed pasta with brown butter, sage and candied walnuts. Topped with shaved parmesan and truffle oil

Tender calamari lightly fried and served with Thai chili citrus

Tender sauteed chicken with water chestnuts, served “build your own” style with lettuce cups and dipping sauces

Large shrimp breaded with tempura batter, coconut and panko breadcrumbs. Served with Thai chili citrus sauce

Lightly battered with tempura batter, coconut and panko breadcrumbs. Served with house-made chipotle catchup

Jumbo shrimp served with a tangy cocktail sauce

Maui onion rings, Thai chicken spring rolls, Pacific fire shrimp, Ahi poke tacos and coconut crunchy shrimp. Sorry, no substitutions

Jumbo lump blue crab cake, seasoned with old bay and served with tangy mustard sauce

Quartered, steamed and marinated in Island herbed brine and finished on the grill. Served with lemon grass aioli

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

Thai-marinated chicken and julienne vegetables lightly fried. Served with plum dipping sauce