APPETIZERS
EDAMAME.....6
Steamed soybean pods with lime essence and Hawaiian sea salt
SOPA DE DIA.....MARKET PRICE
“Only the pure in heart can make a good soup” — Beethoven
PU PU PLATTER.....8 per person
A fun and kitschy assortment of coconut shrimp, baby back ribs, chef’s veggie choice, bar beque wings and skewered mango garlic steak – served with chile lime sauce 8 per person (minimum 2 people)
LANGOSTA LOBSTER ROLLS.....13
Our take on traditional Maine style lobster salad on toasted Hawaiian sweetrolls
CARRIBEAN CHICKEN SATAY.....9
with pineapple salad and honey jerk glaze
SAWADEE KA.....12
Thai shrimp cocktail over sour apple slaw - topped with a chile kaffir lime drizzle
MAC & CHEESE DU JOUR–LUSCIOUS.....11
Concoction of seasonal ingredients, artisan cheeseand lot’s of comfort 11 Don’t worry – lobster will be back in Summer
PICADILLIO PLANTAIN.....10
sweet fried plantain topped with slow simmered beef, garlicky chorizo and epizote topped with cilantro crema
TATAKI SEARED YELLOWFIN TUNA.....12
over Sesame Wakame salad with a vanilla miso vinaigrette
GAUCHO FRITTES.....9
Mexican braised pot roast with garlic onions & poblano topped with cheddar, jack and cotija cheeses
POP’S CUBAN GRILLED CORN.....5
On the cob, rolled in lime mayo and cotija cheese
SALADS
ENSELADA DEL MERCADO.....7
Our house salad of field greens, grape tomatoes, hothouse cucumber, sweet onion and roasted peppers – topped with white balsamic vinaigrette
SPRING BUDDHA SALAD.....11
Spring mix, grilled onions, strawberries tossed in a blood orange vinagrette topped with toasted pistachios, bacon and Cambazola blue brie cheese
CAESAR SALAD.....9
We have been serving this special recipe for over a decade and we continue to add memories along the way – romaine, red cabbage, red onion, calamata olives, sundried tomatoes, roasted peppers, herbed croutons and shaved asiago
KANE GARDEN.....12
Caribbean pistou grilled chicken in a jerk marinade with candied macadamia nuts, grilled pineapple, grilled onion and yellow peppers over baby arugula with a chipotle, agave vinaigrette
MEDITERRANEAN PLATTER.....13
Beth’s famous chicpea hummus, black bean hummus Feta cheese, roasted peppers and kalamata olives over greens and toasted garlic flatbread with a drizzle of goddess dressing
MAIN ENTREES
ASIAN CHICKEN MARSALA – JAPAN/THAILAND.....21
Organic French cut chicken breast seared in a shitake, Thai Basil, sake and soy glaze over scallion risotto and grilled winter vegetables
GOMA MAGURO SESAME SEARED SUSHI GRADE TUNA – THAILAND/AVON BY THE SEA.....23
Over roasted shallot smashed potatoes and snow pea and bok choy sautee – topped with Marilyn’s days of Oshin ginger, lemongrass teriyaki glaze
BANGALORE PORK TENDERLOIN - INDIA/MOROCCO.....23
Tandoori spice seared pork tenderloin served over Moroccan style red lentil and cous cous salad - topped with pistachio, sesame, fig and harissa gremolata
SKIRT STEAK JALISCO – NICARAGUA/SPAIN.....21
Marinated and roasted skirt steak–sliced and topped with spring onions. Served with a Manchego potato cake – Grilled asparagus and a side of spiced fruit salsa
CARIBBEAN VACATION – JAMAICA.....21 / Fish of the Day..…Market Price
Choice of fish of the day or organic chicken breast. Pan seared with our own special blackening blend topped with tropical mango & grilled onion salsa and cilantro crème fraiche. Served with garlic smashed and sautéed greens and beans.
ECO OCEAN - ***CLEAN FISH ALLIANCE*** – THE GREAT SUSTAINABLE SEAS.....Market Price
Our sustainably harvested fish of the day - pan seared and served over almond coconut basmati rice with garlic chili beans and greens - topped with a sweet chili, coconut milk sheen
CHU CHEE CURRY – CAMBODIA/THAILAND.....21 AS A VEGETARIAN.....16
An aromatic green and red coconut, lemongrass and kafir lime curry with spring vegetables, and your choice of organic chicken, laughing bird shrimp or vegetarian – served over the daily grain
ORCHIETTE IN THE WILD – JERSEY - UPSTATE NEW YORK.....25 as a vegetarian.....22
Little Ear Pasta tossed with exotic mushroom, sustainable sweet shrimp, spring veggie treats, and fiddle head ferns in a savory marjoram and cream di white balsamic broth with montrachet crustini
LOBSTER ENCHILADAS – MEXICO.....21 with chicken.….17 as a vegetarian…..15
Baked soft flour tortilla and cheese layered with choice of sauce : mild red, medium green, Meneco’s Mother’s Mole or spicy Diablo sauce – Served with rice and beans
HALI’IIMAILE RIGATONI – HAWAII.....23
Shrimp and scallops tossed with asparagus in a luscious cilantro, macadamia nut pesto cream sauce
SUGAR AND SPICE SHORT RIBS – VIETNAM/JERSEY.....24
Sweet glazed boneless short rib, topped with a scallion and ginger, soy glaze served over Diablo mashed potatoes and sauteed brocolini
LABRADOR BABY BACK RIBS - CHINA/NORMANDY.....21 if you want the works - if you're not so hungry.....16
Slow cooked in our special Hoisan glaze until they fall off the bone. Served with Electra fries and curry mayo
TRY ANY SIDES.....5
greens and beans, rissoto, electra fries, grilled asparagus, garlic smashed