This week we are offering Lunch and Dinner on Tuesday the 28th, Wednesday the 1st, Thursday the 2nd, and Friday the 3rd. The same menu options will be available for each day… unless we run out!

Miso Butterfish *

Barley & Shiitake Mushroom Pilaf

Ginger Roasted Hoisin Market Vegetables

$15

Kulana Beef, Rice & Beans Chimichanga

Enchilada Sauce & Melted Monterey Jack 

Shredded Lettuce & Cabbage 

side Cilantro Créme Fraîche

$13

Grilled Striploin Steak

Roasted Garlic Mashed Potato

Curried Onion Rings

Sweet Soy Jus

$14

New England Clam Chowder *

Toasted Sourdough Bread Bowl

$14

Caprese & Kale Green Salad  

Kawamata Tomatoes

Basil Oil Tossed Mozzarella Fresca

Balsamic Beets

Meyers Lemon Vinaigrette 

$15

Blue Zones Project Item * 

Pineapple Shrimp Ceviche

Spicy Roasted Sweet Potato & Black Beans

Brown Rice

Cilantro & Creamy Avocado Slaw

$15

Apple Coffee Cake

Cinnamon Oat Streusel Topping

Vanilla Glaze

$6

* Notice: “The Consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food bourne illness.”

This week we are offering Lunch and Dinner on Tuesday the 21st, Wednesday the 22nd, Thursday the 23rd, and Friday the 24th. The same menu options will be available for each day… unless we run out!

Crispy Pork Schnitzel

Warm German Potato Salad

Lemon-Butter Caper Sauce

$14

 Kulana Beef Kimchi Burger

Caramelized Kimchi

Melted Cheddar Cheese

Sliced Tomatoes

Bulgogi Homefries

side Gochujang Mayo

$14

Grilled Shrimp Greek Pasta Salad *

Artichoke, Kalamata Olives

Sundried Tomato, Cucumber

Feta Cheese

Balsamic Dressing

$15

 Chicken Pot Pie

Carrots, Parsnip, Celery, Onion & Peas

side Green Salad with House Ranch Dressing

$13

Smoked Salmon Rangoon Salad * 

Kawamata Tomatoes

Bell Peppers & Radish

Mango-Shallot Vinaigrette

$15

Blue Zones Project Item 

Tamarind Grilled Market Vegetables

Herbed Flat Bread

Hummus

$14

Chocolate Magic Cake

$6

* Notice: “The Consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food bourne illness.”

This week we are offering Lunch and Dinner on Tuesday the 14th, Wednesday the 15th, Thursday the 16th, and Friday the 17th. The same menu options will be available for each day… unless we run out!

Filet of Beef Wellington 

Walnut & Mushroom Duxelles

Buttered Haricots Verts

Parsnip Pureé

side Port Jus

$15

Shrimp Scampi *

Angel Hair Pasta

Truffled Tomato Relish

Garlic Crostini

$14

Grilled Salmon Risotto *

Butternut Squash Risotto

Caramelized Balsamic Red Onions

Shaved Parmesan Cheese

$14

Crispy Chicken Tenders

Creamy Gouda Mac-N-Cheese

Crudité Market Vegetables

House Ranch Dressing

$13

Cornmeal Fried Oyster Caesar Salad * 

Kawamata Tomatoes

Garlic Parmesan Chips

Wok Fired Croutons

$15

Blue Zones Project Item 

(WLC Lifestyle)

Beet Vegi-Burger Loco Moco

Vegetarian Onion Gravy

Zucchini Brown Rice

$14

Strawberry Cream Roulade 

$6

* Notice: “The Consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food bourne illness.”

This week we are offering Lunch and Dinner on Tuesday the 7th, Wednesday the 8th, Thursday the 9th, and Friday the 10th. The same menu options will be available for each day… unless we run out!

Kulana Bacon Wrapped Meatloaf 

Roasted Garlic Mashed Potatoes

Maple Butter Roasted Carrots

$14

Tempura Ahi Fish & Chips *

Furikake Homefries

Takuan Asian Slaw

Wasabi Tartare Sauce

Tentsuyu Dipping Sauce

$14

Grilled Jerk Chicken Tortilla Wrap

Lettuce, Bell Peppers & Red Onion

Pineapple-Lime Vinaigrette 

Purple Potato Chips

$13

Apple-Gorgonzola Pork Roulade

Walnut Wild Rice

Balsamic Grilled Zucchini 

$14

Shrimp Louie Salad * 

Kawamata Tomatoes

Beets, Carrot & Cucumber

Avocado-Cilantro Dressing

$15

Blue Zones Project 

(WLC/Paleo)

Roasted Mushrooms, Squash & Market Vegetable Frittata

sides of Tomato Relish & Tzatziki Sauce

Side Green Salad, Pineapple-Lime Vinaigrette

$15

Mango Pudding

Whipped Cream & Almond Tuile

$6

* Notice: “The Consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food bourne illness.”