Appetizers
Crisp Sticks of Polenta
served with a Slow Cooked Marinara, Herb Marinated Prawn and Fresh Basil Oil
Proa Style Beggars Purse
Sushi Grade Ahi Tuna prepared Poke-Style, Encased in a Fresh Furikake Crepe and Wasabi Soy Butter Sauce
Two-Cheese Quesadilla
with Slow Roasted shreds of Tender Pork and Grilled Corn, served with a Fire Roasted Tomato Salsa and Sweet Red Pepper Drizzle
Chicken and Beef Nachos
with Chipotle Sour Cream, Fresh Avocado and Local Empanada Chips
Calamari
Breaded and Flash Fried, served with a Mango Napa Cilantro Slaw, Red Pepper Flakes, and a Soy Citrus Syrup
Escargot
Sauteed with Mushrooms in Pesto Compound Butter, served on Garlic Toast Boat with Buerre Blanc and Thyme Demi Sauce
Soup of the Day

Salads
Grow Guam Salad
Locally Grown Mixed Baby Greens with Panko crusted Buffalo Mozzarella Cheese and Marinated Tomatoes, served with a Pomegranate Honey Vinaigrette and Basil Oil
Baby Spinach Salad
with Roma Tomatoes, Tempura Fried Enoki Mushrooms, Smoked Bacon and Balsamic Whole Grain Mustard Dressing
Caesar Salad
Crisp Hearts of Romaine, Garlic Basil Crouton Ring and Parmesan Cheese
Panko Crusted Eggplant Salad
Fire Roasted Red Onion, Green Zucchini and Red Peppers with a Garlic Chili Vinaigrette and Crumbles of Feta Cheese
Proa Salad
Fresh Garden Greens, Roma Tomatoes and Pika Candied Pecans served with a Yuzu Vinaigrette

Entree
Asian Pesto Marinated Ahi Tuna
Pan Seared with Flash Fried Edamame, Pickled Red Onions, and a Wasabi Hoisin Butter Sauce served with Black Sesame Rice
Mochiko Crusted Izumidai
Pan Roasted and served with a Trio of Julienne Vegetables and a Soy Ginger Garlic Butter Sauce
Grilled Alaskan King Crab Legs
Marinated in Basil and Garlic and served with Sticky Rice and Citrus Butter Sauce
Roast Cornish Hen
with Garlic Confit, Honey and Calamansi Glaze, served with Whipped Potatoes and Natural Pan Jus
Hawaiian Pink Rock Salt Pressed Ribeye Steak
with Red Bliss Smashed Potatoes, Caramelized Pineapple and Li Hing Mui Compound Butter
Prime Rib
Slow Roasted and Herb Crusted with Spinach Mashed Potatoes, Sauteed Vegetables and Thyme Demi Glace
Pork Loin
Black Pepper Crusted and Pan Seared with Brandy Pan Sauce and Fried Onions
Chicken Penne Pasta
Asparagus, Mushrooms, Two-Color Bell Pepper and Herb Dijon Cream Sauce
Pan Roasted Prawns
with Red Rice Risotto Cake, Saut�ed Bell Peppers, Onions and Roasted Corn with Lobster Sauce