TIKI NIGHT 2010 MENU

THAI NOODLE SALAD WITH SPICY PEANUT DRESSING

 

(SHREDDED CARROTS, RED BELLS, RED ONION SLICES, BROCCOLI SLAW, CHOPPED PEANUTS CILANTRO AND LIME, SCIRACHA CHILE SAUCE AND PEANUT BUTTER))

 

CHINESE CABBAGE SALAD

(NAPA, CABBAGE SLAW, GREEN ONIONS, MANDARIN ORANGES, JICIMA, RICE WINE VINEGAR, BELLS (GREEN AND YELLOW), SESAME SEEDS, EDANAME, ORIENTAL DRESSING FROM RD)

 

PULLED PORK (KAHULA STYLE)

CHICKEN AND PINEAPPLE SAUSAGES

HAWAIIAN ROLLS

BUTTER

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MACADAMIA NUT COOKIES

FRUIT PUNCH AND TROPICAL NECTARS

TROPICAL ICED TEA

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