A Tropical Touch
by Marco Guerrero
Wednesday, June 24 and Friday, June 26
11 a.m. to 12:30 p.m.
A sweet roll topped with whipped guava butter.
Chilled Peach Soup
A creamy chilled peach soup with schnapps and white wine topped with brunoise peaches and garnished with drops of mint oil.
Cup $1.95/ Bowl $2.25
Pineapple and Jicama Salad
Medium-diced pineapple and jicama tossed in a shallot and cilantro vinaigrette, wrapped in cucumber atop a bed of fresh spinach, and finished with candied macadamia nuts.
Grilled Salmon with Orange Vinaigrette
A six-ounce grilled salmon fillet on a bed of baby salad greens dressed with orange vinaigrette and garnished with lychee nut and orange supreme. Served with a sweet potato salad and asparagus with radish salad.
A juicy chicken burger made with pure chicken breast meat, white mushrooms, carrots and tomatoes, topped with red leaf lettuce, slivered red onions, pickled cucumbers and avocado mayonnaise, served on a griddled Kings Hawaiian bun, and accompanied by spiced yucca chips and papaya coleslaw.
(Served with soup or salad)
Seared and roasted pomegranate marinated pork tenderloin with pomegranate sauce. Served with curried yogurt quinoa and diced mango, sautéed trio of okra, tomato and corn, and stir-fried bok choy.
Triple Action Dessert
A coconut panna cotta with a touch of white rum topped with kiwi coulis, and served with strawberry ice cream, a coconut tuile and fresh kiwi lozenges.
Soft drinks • Iced tea • Flavored tea of the week • Assorted hot tea • Coffee
Cappuccino • Latté