home > menu > entrees
        
 
   
 

Balsamic-glazed Roast Chicken

With carmelized onions, spinach and garlic mashed potatoes.

Seafood Risotto

Arborio rice with crab, shrimp, scallops in a wild mushroom cream.

Braised Beef Short Ribs

With wasabi mashed potatoes and steamed baby bok choi..

Smoked Salmon Penne

Smoked salmon, vine-ripened tomatoes and penne tossed in creme fraiche.

Teriyaki Mahi-mahi

Broiled, teriyaki mahi-mahi filets over a bed of steamed broccoli, carrots and sugar snap peas.

Shrimp & Asparagus Linguine

Shrimp and fresh asparagus tossed with vine-ripened baby tomatoes, garlic and linguine in a light lemon cream sauce.

Shrimp Pesto Penne

Jumbo shrimp tossed with fresh pistachio garlic pesto and penne pasta.

Pork Katsu

Panko-crusted pork tenderloin served with a tangy tomato worcheshire sauce. Finished with a drizzle of white truffle oil.

Black Bean Seabass and Edamame Rice

Chilean sea bass filet steamed in a black bean sauce. Served with edamame jasmine rice and a sweet coconut chili glaze.

Winter Scallop Pasta

Jumbo scallops and wild mushrooms tossed with linguine and a hearty butter sauce. Finished with a drizzle of white truffle oil.

Prime Rib

Prime rib with creamed corn, sauteed crimini mushrooms and roasted garlic mashed potatoes.

Autumn Penne Pasta

Oven-roasted italian squash and plum tomatoes over penne in a garlic parmesan cream. Served with a slice of rosemary parmesan flatbread.

Shrimp and Shiitake Mushroom Risotto

Creamy arborio rice with jumbo shrimp, shiitake mushrooms and edamame. Finished with a drizzle of olive oil.

Seafood Cioppino

A medley of crab, shrimp, mussels, clams and calamari in a rich tomato cabernet stew. Served with toasted ciabbata bread.

Hawaiian Chicken

Roasted chicken quarters marinated with garlic, sesame oil, soy syrup, pineapple and scallions and topped with shredded coconut. Served with pineapple chutney.

Merlot Braised Chicken

Whole chicken legs slowly braised in a merlot broth with shitake mushrooms, carrots and baby bok choy. Served with jasmine rice.

Potato-wrapped Chilean Sea Bass

Chilean sea bass encrusted in thinly sliced potatoes with a sake butter reduction. Served with baby bok choy.

Chicken & Pork Curry

A spicy curry made with chicken, pork tenderloin, carrots and potatoes. Served over white rice.

Citrus Salmon

A broiled salmon filet topped with a orange riesling glaze. Served with couscous and sauteed red peppers.

Loco Moco

A typical Hawaiian "plate lunch" dish - 2 Omaha Steak hamburger patties and a sunny-side up egg over rice topped with beef gravy.

Prosciutto-wrapped Cod

Broiled Alaskan cod wrapped in prosciutto ham covered in a tomato sauce with red peppers and capers.

Salmon Burger

Salmon patty with grilled onions on a honey wheat bun. Served with a side salad of mixed greens, vine-ripened tomatoes and pistachios tossed in creamy parsley dressing.

Open-faced Turkey & Smoked Gouda Melt

Slices of Black Forest turkey, tomato and melted Gouda cheese over French battard bread. Served with a side salad of mixed greens and yellow pear tomatoes tossed in a balsamic vinegrette.

Seared Ahi Tuna

Sesame-crusted ahi tuna seared rare over a bed of buckwheat noodles dressed in a sweet soy vinegrette. Served with soy syrup and wasabi oil.

Spaghetti Rustica & Bocconcini

Spaghetti served with fresh bocconcini mozzarella over a merlot tomato cream sauce

Macadamia Crusted Mahi-Mahi

Fresh mahi-mahi covered in a macadamia nuts crust, lightly seared and drizzled with a pineapple plum wine reduction. Served over a bed of garlic sauteed asparagus.

Shrimp Scampi & Fettucine Rustica

Jumbo shrimp scampi and fettucine in a tomato mushroom cream sauce

Miso-broiled Chilean Sea Bass

Broiled chilean sea bass marinaded in sweet miso and sake. Served with wasabi mashed potatoes and bonito-steamed vegetables

Island Burgers

Omaha steak burgers with sauteed onions and avacado on a honey wheat bun

Tomato Cream Penne

Penne tossed with roma tomatoes, sun dried tomatoes, garlic and olive oil and touch of cream

Asian-seared Sea Scallops

Soy citrus scallops and a shinyo noodle cucumber salad drizzled with a sweet garlic ponzu sauce

Ribeye Steak

An 18oz bone-in ribeye steak topped with caramelized onions in a merlot butter reduction

Thai Shrimp Kabobs & Ginger Curry

Thai-marinaded shrimp, peppers and zuchinni kabobs and ginger curry over coconut jasmine rice

Hawaiian Baby Back Ribs

Beer-marinaded pork spareribs that were oven-roasted and basted with a spicy pineapple nectarine soy glaze

Sauteed Tilapia

Fresh tilapia sauteed and topped with a garlic red pepper butter. Served with basmati wild rice.

Asian-grilled Salmon

A grilled salmon filet topped with a soy glaze over mixed greens in a miso sesame dressing and california jasmine rice.

Broiled Salmon

Broiled salmon with red bell peppers in a lemon caper wine reduction. Served over a bed of basmati wild rice.

Thai Shrimp & Banana Coconut Curry

Thai shrimp in banana coconut curry over jasmine coconut rice

Garlic Chicken & Wild Mushroom Penne

Garlic chicken and wild mushroom penne in a tomato parmesan cream sauce

Pesto Linguine

Fresh basil pesto tossed linguine topped with grated parmesan cheese

Miso-broiled Alaskan Cod

"Nobu-style" broiled miso cod served with wasabi mashed potatoes, asparagus and soy syrup

Miso-broiled Snapper

Broiled red snapper brushed with a miso and sake glaze

Shrimp Linguine alla Puttanesca

Linguine and sauteed shrimp in a rich tomato sauce with olives, garlic, capers, anchovies and chili pepper flakes

Wild Mushroom Risotto

Creamy arborio rice with porcini, oyster and shiitake mushrooms

Garlic Roasted Game Hen

Roasted game hen brushed with garlic butter and stuffed with vidalia onions and herbs. Accompanied by basmati wild rice, asparagus spears and carrots.

Penne in a Wild Mushroom Cream

Penne pasta tossed with wild mushrooms in a light tomato cream sauce.

 

 

© Copyright MarkTrang.com