August Lunch 2017

Starters and Salads

Chilled Cream of English Cucumber Soup Cool  Summer Soup, Cucumbers From Kate’s Garden With Spicy  Kim Chee

Chicken Gyoza Dumpling Salad Panfried Potsticker with Spicy Peanut Vinaigrette

Grilled Fresh Fish Salad with Fresh Fruit Summer Fruit Salad with Cottage Cheese and Grilled Fish
Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

Seared Peppered  Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing
Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans
Grilled Chicken Breast Caesar Salad With Pecorino Romano
Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Green Chile Patty Melt On Rye Burger with Sautéed Onions, Swiss Cheese with Green Chili  on Grilled Rye
Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Mustard Aioli
The Sethwich Sous Chef Seth’s Creation This Month, Fried Patagonian Pink Shrimp with Honey Sambal and Blue Cheese Mayonnaise and Shredded Cabbage on Hoagie
Eggplant Parmigiana Sandwich Pan Fried Eggplant with Marinara Sauce and Four Cheese Blend
Crispy Bacon, Egg and Cheese Bagel Homemade Sesame Bagel with Cheddar Cheese and Tomato Jam
Linguini With Tomato and Fresh Basil Tossed in Olive Oil and Garlic and Pecorino With Grilled Chicken
Grilled Fresh Pacific Catch of the Day With Fettuccine Tossed in Olive Oil, Artichoke, Tomato, and Mushroom
Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil
Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3.603.11 Per Riverstone Health

Lunch Hours 11:30 – 2:00 Monday to Friday

 

Advertisements
Published in: on July 29, 2017 at 9:10 pm  Leave a Comment  

August Dessert 2017

Strawberry Streusel Short Cake Fresh Strawberries and Walnut Streusel Cake
Kona Coffee and Irish Cream Brulee With Caramelized Sugar and Hawaiian Chocolate Nibs
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
“Peaches and Cream” Warm  Peach Crisp and Vanilla Ice Cream
Special Cheese Cake Du Jour Ask Your Server Today’s Flavor
Chocolate Dipped Fresh Cherries Flathead Cherries and Hawaiian Chocolate on Brandy Cream
Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From the Lerma Estate in Kealakekua, Kona.   Roasted and Flown in Weekly.

 

Published in: on July 29, 2017 at 9:06 pm  Leave a Comment  

August Dinner 2017

Starters

Chilled Cream of English Cucumber Soup Cool Summer Soup Cucumbers From Kate’s Garden With Spicy Kim Chee
Chinese BBQ Duck Risotto Char Sui Duck and Peas in Creamy Rice with Rich Chanterelle Broth
Gravlax Wrapped Patagonian Pink Shrimp On Grilled Fresh Peach Salsa and Lime Aioli
Almond Encrusted Frog Legs Over Thai Slaw and Sambal Aioli
Scallop and Watermelon Poke Sesame-Soy, Chili Marinated Scallop on Spicy Watermelon Slices
Baked Brie Cheese in Puff Pastry With Li Hing Mui Pickled Green Apples and  Honey Roasted Walnuts
Lamb Stuffed Grape Leaves Lamb-Rice-Tomato Stuffing with Toasted Pine Nuts and Spicy Yogurt
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Chicken and Peaches With Fresh Peach and Basil Sauce and Creamy Almond Risotto
Hawaiian King Prawns Butteryaki Cooked in Butter With Fresh Crisp  Vegetables on Pan Fried Asian Noodles
Seared Pekin Duck Breast with Flathead Cherries Fresh Cherry Sauce and Black Pepper Fried Rice
Grilled Pork Brisket With Soft Shell Crab Tempura Soft Shell with Creamy Rhubarb Vinaigrette, Mashed Red Jacket Potatoes
Seared Scallops in Puff Pastry Shell Bonne Femme Style with Mushrooms, Wine and Cream in Pastry
Salmon Medallion and Crab Cake Stack With Caper Cream and Mashed Red Potatoes
Honey-Balsamic Grilled Twin Quails Marinated in Balsamic-Honey With Roasted Beets and Pecan Butter and Scallion Fried Rice

Cracked Pepper Crusted Strip Steak With Rich Shallot and Red Wine Reduction  with Smashed Red Jacket Potato

 
Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

Dinner Hours 5:30 – 9:00 Wednesday to Saturday

 

Published in: on July 29, 2017 at 9:05 pm  Leave a Comment  

July Lunch 2017

Starters and Salads

Chilled Mangospacho Cold Soup With Sweet Mango, Almonds, Vegetables and Toasted Tortillas

Sunflower Encrusted Chicken with Nectarines On Greens With Spicy Honey Roasted Almonds and Nectarine Vinaigrette

Grilled Fresh Fish on Thai Style Slaw Red and Green Cabbage with Spicy Peanut Slaw Dressing

Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans

Seared Peppered  Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Barbecue Pecan-Cheddar Burger With Honey Roasted Pecans and BBQ Sauce on Fresh Baked Bun

Hot Ham, Pear and Brie Sandwich Sliced Fresh Pears and Soft Brie Cheese on Fresh Baked Bun With Honey-Mustard

The Sethwich Sous Chef Seth’s Creation This Month, Sliced Mortadella, Mango, Pickled Jalapeño and Goat Cheese on A Hoagie

French Country Chicken Pate Sandwich Chicken and Pork Loaf with Dijon Mustard, Goat Cheese and Red Cabbage

Grilled Pastrami and Swiss on Rye With Mustard Aioli and Sauerkraut Relish

Grilled Chicken and Oven Roasted Tomato  With Grilled Artichoke Hearts, Farmer Cream Cheese and Balsamic Syrup on Fresh Baked Bun

Fettuccine with Duck Confit and Nectarine With Local Greens and Brie Cheese Cream Sauce

Grilled Fresh Hawaiian Fish Yaki Soba Over Stir Fried Asian Vegetables and Yaki Soba with Tangy Hoi Sin

Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Lunch Hours Monday to Friday 11:30 – 2:00

 

Published in: on June 30, 2017 at 9:07 pm  Leave a Comment  

July Desserts 2017

Classic Creme Caramel With Sliced Strawberries and  Whipped Cream

Butter Roasted Nectarine Crisp With Lots of Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

(808)Chocolate-Mocha Pot de Creme Chocolate From Papaikou,HI (Chef’s Home Village} and Coffee From Kealakekua, Kona HI

Orchid-White Chocolate Brownie Vanilla Ice Cream with Orchid Syrup

Special Cheese Cake Du Jour Ask Your Server Today’s Flavor

Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From the Lerma Estate in Kealekekua, Kona.

 

Published in: on June 30, 2017 at 9:06 pm  Leave a Comment  

July Dinner 2017

Starters

Chilled Mangospacho Cold Soup With Sweet Mango, Almonds, Vegetables and Toasted Tortilla

Copper River Salmon Gravlax House Cured On Black Peppered Short Bread with Balsamic Syrup and Pickled Lemon

Escargot and Bacon in Roasted Garlic Cream Over Savory Herbed Biscuit

Crispy Panko Breaded Soft Shell Crab On Asian  Slaw with Wasabi Ranch

Grape Leaf Wrapped English Stilton Cheese Grilled Fresh Grape Leaves From Paul’s Back Yard with Apple Gastrique and Honey Roasted Walnuts

Duck Confit Stuffed Avocado Tempura On Lomi Lomi Tomato and Balsamic Syrup

Pan Fried Crab Cakes On Spicy Pear Salsa and Feta Aioli

Andouille Sausage and Nectarine Kebab With Arugula Pesto Cream

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Korean Chicken Breast With Gyoza Dumplings Light Batter Dipped with Chicken Gyoza Dumpling with Sesame-Chive Aioli

Grilled Pork Brisket With Green Peppercorns Rich Creamy Chardonnay Peppercorn Sauce with Smashed Red Jacket  Potatoes

Lamb Sausage Pattie and Grilled Quail Homemade Lamb Sausage Topped with Grilled Quail On Savoyarde Potato with Minted Fresh Grape Tomato-Cucumber Yogurt Sauce

Breaded Calamari Steak On Fettuccine with Caper-Tomato-Artichoke Butter Sauce

Seared Duck Breast with Nectarines With Fresh Nectarine Sauce and Green Onion Fried Rice

Grilled Octopus and Braised Pork Belly Brushed with Sambal-Teriyaki and Sweet and Tart Pork Belly  With Nori Wrapped Kim Chee Musubi (Rice Cake)

Garlic Butter Roasted Hawaiian Prawns With Hint of Lemon  and Roasted Garlic, Mashed Red Jacket Potatoes

Green Chile-Tomato Salsa Baked Salmon Glazed with Spicy Salsa with Lime Cream and Cheddar Cheese -Tomato Risotto

Grilled New York Steak Topped With English Stilton Cheese and Smashed Red Potatoes

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

Hours For Dinner Wednesday to Saturday 5:30-9:00

 

Published in: on June 30, 2017 at 9:05 pm  Leave a Comment  

June Lunch 2017

Starters and Salads

Pekin Duck Gumbo With Andouille Sausage, Okra and Steamed Rice
Caribbean Jerk Chicken Salad With Jerk Fried Chips, Tomato, Mango, Orange, Cashew  With Mango Vinaigrette
Grilled Fresh Catch Spinach Caesar Spinach Caesar with Crispy Sunflower Seeds Croutons
Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans
Seared Peppered Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing
Grilled Chicken Breast Caesar Salad With Pecorino Romano
Balsamic Grilled Pork and Pear Salad With Balsamic Roasted Cashews and Pear Vinaigrette

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Smoked Bacon-Blue Burger With Applewood Smoked Bacon and Blue Cheese On Fresh Baked Bun
Barbecue Sliced Portabella and Grilled Chicken With Cheddar Cheesy Sauce on Fresh Bun

The Sethwich This Month’s Sous Chef Seth’s Creation, Seth Seasoned Pulled Roasted Chicken with and Swiss Cheese In Grilled Tortilla with Black Bean Salsa
Hot Ham and Balsamic Strawberry With House Made Farmers Cheese on Fresh Bun
Crispy Bacon and Fig Pizza With Locally Cured Bacon and Dried Fig Compote, Ranch Dressing with Tomato and Cheese
Hawaiian Style Smoked Pork Penne Kalua Pork and Spinach  in Coconut Cream Sauce
Fettuccine With Lamb Bolognese Rich Creamy Tomato Meat Sauce with Lamb
Grilled Fresh Hawaiian Fish Yaki Soba Over Stir Fried Asian Vegetables and Yaki Soba with Tangy Hoi Sin
Crispy Thai Battered Chicken Breast With Fettuccine Tossed in Lemon-Soy and Olive Oil
Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness Section 3-603.11 per Riverstone Health.

Lunch Hours 11:30 to 2:00 Monday – Friday

Published in: on May 31, 2017 at 9:34 am  Leave a Comment  

June Desserts 2017

Fresh Strawberry and Cream On Hot Torn Sponge Cake
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Locally Grown Rhubarb Crisp With Vanilla Ice Cream
(808)Chocolate-Mocha Pot de Creme Chocolate From Papaikou,HI (Chef’s Home Village} and Coffee From Kealakekua, Kona HI
Lime Coconut Cream Brulee Topped with Burnt sugar and Whipped Cream
Special Cheese Cake Du Jour Ask Your Server Today’s Flavor
Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee, Grown on the Lerma Farm in Kealakekua Kona Flown in Weekly from the Big Island Of Hawaii

Published in: on May 31, 2017 at 9:33 am  Comments (1)  

June Dinner 2017

Starters

Pekin Duck Gumbo With Locally made Andouille Sausage, Okra and Steamed Rice

Honey Sambal Grilled Hawaiian Prawns Topped with Toasted Chopped Walnuts

Portabella Carpaccio Thinly Sliced with Olive Oil, Smoked Paprika Aioli, Balsamic Syrup and Farmer’s Cheese

Grilled Octopus Leg Greek Style Brushed With Olive Oil and Garlic With Grated Tomato, Olives and Parsley-Lemon

Crispy Escargot on Wilted Spinach and Strawberries Fresh Wilted Spinach, Strawberry and Blue Cheese-Strawberry Vinaigrette

Hawaiian Style Ahi Poke with Inamona Marinated in Sesame Oil, Inamona (Toasted Kukui Nut),Chili Pepper, Tomato and Scallions

Pan Fried Crab Cakes With Black Bean Salsa and Roasted Garlic Aioli

Entrees

All entrees Served with Salad of the Day or Green Garden Salad With Choice of Dressing

Baked Chicken Portabella Thinly Sliced Portabella Wrapped Chicken Breast with Creamy Spinach Risotto

Balsamic-Strawberry Grilled Pork Brisket Strawberry and Balsamic Butter Sauce with Smashed Red Jacket Potatoes

Pan Fried Quail and Grits With Prosciutto Pan Gravy On Cheddar Grits and Fried Greens

Chicken Fried Calamari Steak Panko Breaded With Blistered Tomato, Mushroom and Roasted Garlic Cream, Smashed Potato

Sweet and Sour Pork Belly with Butter BBQ Hawaiian Prawns New Orleans Style Prawns and Spicy Sweet Pork Belly With Fried Rice

Seared Pekin Duck Breast Chrysanthemum On Chrysanthemum Greens with Apple-Rhubarb Sauce, Scallion Fried Rice

Phyllo Wrapped Scallops With Fresh Chive Cream on Braised Greens and Smashed Potato

Crushed Pecan Crusted Fresh Salmon With Orange-Dijon Drizzle and Goat Cheese Mashed Potato

Grilled New York Steak Topped With Blue Cheese and Walnut Butter and Smashed Red Potatoes

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Dinner Hours 5:30- 9:00  Wednesday – Saturday

Published in: on May 31, 2017 at 9:32 am  Leave a Comment  

May Lunch 2017

Starters and Salads

Tahitian Crab and Spinach Soup Rich Coconut Creamy Goodness

Roasted Beets and Poached Pear Salad Greens Tossed With Honey Roasted Walnuts and Pear Vinaigrette

Grilled Fresh Catch Greek Salad With Cucumber, Tomato, Olives, Feta Cheese in Herb Vinaigrette

Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans

Korean Beef and Vegetable Salad Marinated Bulgogi Style With Carrots, Cabbage, Tomato, Cucumbers and Spicy Peanut Vinaigrette

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Seared Peppered  Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Avocado–Swiss Cheese Burger With Sliced Avocado and Cheese On Fresh Baked Bun

Thick Sliced Bacon and Fried Egg Sandwich Locally Cured Bacon, Hand Sliced with Tomato and Chive Aioli

The Sethwich This Month’s Creation By Sous Chef Seth,Cuban Style, Grilled Pastrami, Sauerkraut.Swiss and Pickles, Grilled Under a Brick

Southwest Grilled Chicken Sandwich With Crushed Avocado, Tomato, Onions and Pickled Jalepeno with Chipolte Mayonnaise

Grilled Fresh Catch Sandwich On Japanese Marinated Cucumber in Sweet Vinaigrette and Wasabi Aioli

Cheese Tortellini with Roasted Beets With Sliced Fresh Apples in Lemon Olive Oil and Romano Cheese

Andouille Sausage and Chicken Etouffee New Orleans Style Sauce Over Linguini

Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness.  Section 3-603.11 per Riverstone Health

Lunch Hours Mon.-Fri. 11:30 to 2:00

Published in: on April 30, 2017 at 8:39 am  Leave a Comment