Elephant Bar Restaurant

Served with our own slow simmered marinara tomato basil sauce for dipping. Serves two (510 cal, serving).

Serves two (475 cal, serving).

Marinated beef sirloin with cabbage, carrots, tomatoes, cilantro, avocado and sour cream. Served with asian slaw and roasted tomatillo salsa (820 cal).

Hand breaded coconut fried shrimp with a zesty pineapple orange sauce and a sweet and spicy pan pacific dipping sauce (640 cal).

Chopped chicken, water chestnuts, toasted coconut flakes and roasted cashews with fresh vera cruz salsa, marinated cucumbers and crispy chilled lettuce leaves. Served with our tamarind macadamia nut sauce (600 cal).

Sashimi grade served rare, thinly sliced and accompanied with seaweed salad, wasabi, pickled ginger and ponzu sauce (390 cal).

Tender calamari strips with asian dipping and cocktail sauces. Finished with marinated vegetables, crisp rice noodles and toasted sesame seeds (720 cal).

Seared salmon with avocado, carrots, cucumbers, tofu and sushi rice. Finished with soy glaze and sesame seeds, served with wasabi, pickled ginger and soy sauce for dipping (710 cal). Without tempura (510 cal).

Fresh green beans quick-fried in a crispy parmesan crust and served with a sweet chili sauce. Serves two (565 cal, serving).

A sampling of shareable appetizers perfect for the entire table. Warm and spicy artichoke dip, coconut shrimp skewers, bruschetta and crisp-fried chicken tenders. Served with dipping sauces. Serves four (640 cal, serving). Add sweet potato fries $3.00 (add 720 cal).

Blend of artichoke hearts, cheese, fresh spinach and spices. Served with warm corn tortilla chips. Serves two (650 cal, serving).

We top our thin crusted flatbread with roasted tomato sauce, vine ripened tomatoes, fresh mozzarella and fresh basil (470 cal).

Topped with wood-fi red bbq chicken, sauteed red onions, provolone cheese, fresh vera cruz salsa and cilantro (530 cal).

Served with szechwan chili-spiked ketchup (720 cal).

Broiled island-spiced tilapia served in butter lettuce cups with fresh vera cruz and vine ripened tomato salsa, coleslaw and chili aioli (680 cal).

Macaroni in a velvety creamy cheese sauce, topped with cheddar and jack cheese (650 cal).

(410 Cal).

(410 Cal).

(330 Cal).

(170-300 Cal).

Served over bibb lettuce, arugula and watercress. Tossed in a walnut cider vinaigrette with glazed walnuts (480 cal).

Crisp, cold iceberg wedge topped with sweet crabmeat, poached shrimp and louie dressing. Finished with chopped eggs, diced tomatoes, black olives and parsley (410 cal).

Refreshing crisp wedge of iceberg lettuce with 1000 island or bleu cheese dressing, crisp bacon, diced tomatoes and chopped eggs (150 cal plus side dressing).

Mix of chopped iceberg, green leaf and romaine lettuce with carrots and red cabbage. Tossed with avocado, green apples, caramelized walnuts, green onions, gorgonzola cheese crumbles, dried cranberries and mandarin oranges. Finished with our tropical honey citrus dressing (320 cal).

Mix of farmer's seasonal selection. Tossed in balsamic mustard dressing with crumbled gorgonzola cheese and caramelized walnuts (310 cal).

Enjoy our signature wok-fired soup discovered by our chef in macau. Rice noodles, bok choy, shiitake mushrooms, sweet onions, scallions, and red and green peppers (410 cal).

(410 Cal).

(330 Cal).

(170-300 Cal).

Our side salads use 1 oz. Of dressing and our entree salads use 2-3 oz. Calories listed below are for side salads lemon herb (fat free) (10 cal), red ginger vinaigrette (50 cal), tropical honey citrus (70 cal), walnut cider vinaigrette (110 cal), citrus dijon herb (90 cal), balsamic mustard (160 cal), honey dijon (fat free) (45 cal), ranch (fat free) (30 cal), ranch dressing (110 cal), 1000 island (130 cal), bleu cheese (140 cal), caesar (150 cal), louie dressing (207 cal), side salad = 2.5 oz., entree salad = 3.5 oz.

Sashimi grade served rare, thinly sliced over organic field greens with sweet peppers, oven-roasted tomatoes, red onions, seaweed salad and water chestnuts. Tossed in red ginger sesame vinaigrette and drizzled with soy glaze (720 cal).

Wood-fired shredded bbq chicken breast, hickory smoked bacon, avocado, tomato, mushrooms, crumbled gorgonzola cheese and chopped eggs over crisp chopped mixed greens. Choice of balsamic mustard, bleu cheese or ranch dressing (620 cal plus entree dressing).

Wok-seared chicken tossed in a ginger-spiced sweet and sour dressing. Served over mixed greens with carrots, diced tomatoes, cucumbers and wonton strips (1070 cal).

Organic lettuce tossed with mixed fruit, tropical honey citrus dressing and orange blossom drizzle, topped with fresh mint (350 cal). Add chicken $2.50 (add 200 cal), add shrimp $3.95 (add 100 cal).

Lemon herb wood-fired chicken breast over a fresh mix of greens with carrots and red cabbage. Tossed with avocado, caramelized walnuts, mandarin oranges, green apples, dried cranberries, gorgonzola cheese crumbles and green onions. Finished with tropical honey citrus dressing (910 cal).

Sweet crabmeat and poached shrimp with layers of fresh mango, grilled pineapple, avocado, marinated cucumbers, diced tomatoes, chopped eggs, black olives and chopped parsley arranged over tender bibb lettuce, arugula and watercress. Served with traditional louie dressing (770 cal).

(50 Cal plus side dressing).

(420 Cal).

(480 Cal).

(410 Cal).

(150 Cal plus side dressing).

(320 Cal).

(310 Cal).

Tender 8 oz. (pre-cooked weight) sirloin steak fire-grilled over oak wood, topped with our flavorful steak butter and crispy onion straws. Served open-faced on toasted parmesan garlic bread with a side of fresh fruit (960 cal).

Grilled focaccia with sliced smoked turkey breast, ham, hickory-smoked bacon, jack cheese, lettuce, tomato and mayonnaise (1010 cal).

On grilled focaccia bread with bibb lettuce, marinated tomatoes and tartar sauce (750 cal).

Skinless chicken breast basted with our own bbq sauce with smoked bacon, ham, melted cheddar cheese and crisp onion strings (1240 cal).

Thinly sliced ribeye steak grilled with onions, mushrooms and sweet peppers. Finished with melted provolone stacked high on a toasted french roll (850 cal).

Seasoned roast beef, sliced and piled high on a grilled french roll. Served with au jus (510 cal). With cheese add $0.75 (200-230 cal).

(180-390 Cal per item), 1/2 lb. ground beef patty.

(5-280 Cal per item). Wheat bun, egg bun, focaccia bread, protein style.

(Add $0.75 each), (200-230 cal per item). Cheddar, swiss, provolone, monterey jack, gorgonzola crumbles.

(Choose 1, additional $0.25), (30-130 cal per item). Bbq sauce, spiked ketchup, 1000 island, tartar.

Included on all burgers - lettuce, tomatoes, pickles and onions (raw, sauteed or crispy onion straws), (30-145 cal per additional topping). Avocado, bacon, ham, sauteed mushrooms $0.95, wood-fired jalapenos $0.50.

(40 Plus dressing - 650 cal), french fries, coleslaw, garden salad, caesar salad, sweet potato fries $0.99, macaroni and cheese $1.95.

A generous portion of shrimp sauteed in garlic butter, garlic, red onions and diced tomatoes, all tossed in our indulgent, creamy lobster sauce. Finished with fresh grated parmesan cheese. Served with baked garlic bread (1330 cal).

A combination of large coconut-fried shrimp, wood-fired glazed teriyaki shrimp and hand breaded fried shrimp. Served with fresh vegetables, french fries and sweet and spicy pan pacific and asian dipping sauces (1830 cal). Substitute sweet potato fries add $099 (add 40 cal).

Two large, fork tender new zealand lamb shanks in a sauce of roasted garlic, tomatoes and rosemary. Served with garlic mashed potatoes and sauteed vegetables (1220 cal). One lamb shank (810 cal).

Three chicken breast medallions with sauteed mushrooms in a marsala wine sauce. Served with garlic mashed potatoes and sauteed spinach, topped with parmesan cheese (1080 cal).

Parmesan crusted chicken paired with shrimp and sauteed with garlic, fresh basil and linguini with marinara (1690 cal).

(1620 Cal).

Sauteed shrimp, andouille sausage, chicken, onions and peppers in our special cajun-spiced jambalaya sauce. Served with steamed white or brown rice and garlic bread for dipping (1440-1470 cal).

Hand breaded with a macadamia nut crust and sauteed. Served with white or brown rice, sauteed vegetables, water chestnuts, fresh vera cruz salsa and beurre blanc. Finished with tamarind macadamia nut sauce (1360-1390 cal).

We combine tofu with fresh vegetables, all wok-fired in our sweet and sour sauce and topped with wontons (1170-1200 cal). Add chicken $2.50 (add 185 cal), add shrimp $3.95 (add 70 cal).

Wok-fired sirloin steak marinated in korean bbq sauce and paired with three fire-grilled jumbo prawns and fresh vegetables (1780-1810 cal).

Wok-fired shrimp and chicken tossed in a flavorful five spice blend with fresh vegetable (790-820 cal).

Lightly battered and quick-fried shrimp, stir-fried in a citrus honey sauce with japones hot chili peppers, chinese pea pods, orange slices, and red and green bell peppers (1120-1150 cal).

Thinly sliced, quick-seared sirloin with shiitake mushrooms, japones hot chili peppers and green onions, tossed in soy-ginger-garlic spiced sauce. Served over fresh vegetables (1520-1550 cal).

Wok-fired teriyaki-glazed chicken served with fresh vegetables, all tossed in a mushroom soy-ginger-garlic sauce. Finished with green onions and toasted sesame seeds (1280-1310 cal).

Lightly battered and quick-fried chicken, wok-fired with fresh vegetables tossed in our signature orange sauce (1270-1300 cal).

We've taken our signature salad and made it a wok-fired dish! Chicken with fresh vegetables tossed in our ginger spiced sweet and sour dressing (1260-1290 cal).

A 12 oz. (pre-cooked weight) wood-fired ribeye topped with our flavorful steak butter and accompanied with coconut shrimp skewers, sauteed spinach and garlic mashed potatoes. Served with a pineapple orange sauce and a sweet and spicy pan pacific dipping sauce (1340 cal). Substitute sweet potato fries add $0.99 (add 40 cal).

A 12 oz. (pre-cooked weight) wood-fired ribeye topped with our flavorful steak butter then paired with three wood-fired jumbo prawns finished with lemon essence. Served with garlic mashed potatoes and fresh vegetables (1880 cal).

(1430 Cal).

A 12 oz. (pre-cooked weight) wood-fired ribeye topped with our flavorful steak butter paired with two chicken medallions, sauteed with fresh mushrooms and our marsala wine sauce. Served with garlic mashed potatoes and fresh vegetables (1920 cal).

An 8 oz. (pre-cooked weight) wood-fired center cut sirloin topped with our flavorful steak butter and served with fresh vegetables and garlic mashed potatoes (890 cal).

Full rack, st. Louis style, roasted with our special seasonings. Fire-grilled and double basted with tropical kona bbq sauce. Served with coleslaw, french fries medley and cinnamon apple relish (2100 cal), half rack (1480 cal). Substitute sweet potato fries add $0.99 (add 20 cal).

Wood-fired lemon garlic chicken breast topped with oven-roasted tomatoes and basil pesto. Served with a fresh blend of steamed vegetables, brown rice and grilled lemon (570 cal).

Boneless chicken breast marinated in our korean bbq sauce, paired with our signature wood-grilled kona bbq ribs. Served with your choice of brown or white rice (1040-1070 cal).

Fresh atlantic salmon (seasonal) finished with a soy glaze. Served with a fresh vegetable medley and white or brown rice (1030-1070 cal).

Combination of st. Louis style kona bbq pork ribs, wood-fired bbq chicken breast and bbq shrimp. Served with ranch beans, white or brown rice and coleslaw (1670-1700 cal).

To add for the following options - tomato basil bisque (410 cal), daily soup (170-300 cal), baked french onion soup (330 cal), macau shrimp soup (410 cal), garden salad (40 cal plus side dressing), caesar salad (210 cal), organic field greens (310 cal), iceberg wedge (150 cal plus side dressing), french fries (340 cal), coleslaw (230 cal), sweet potato fries (380 cal).

With tempura salmon roll our signature macau wok soup served with our tempura salmon roll. (900 cal).

With fire-roasted shrimp skewer. Wood-fi red chicken breast topped with beurre blanc sauce and roasted macadamia nuts, accompanied with a skewer of grilled shrimp. Served with steamed white or brown rice and fresh vegetables. (840-870 cal).

Served on grilled focaccia bread with dijon mustard, shredded lettuce, tomatoes, melted monterey jack cheese and your choice of daily soup, tomato basil bisque soup, garden salad or caesar salad. (730 cal plus side).

A large burrito with shredded bbq chicken, ranch beans, choice of white or brown rice, cilantro, cheese blend and sour cream. Served in a pool of enchilada sauce. (910-930 cal).

Sauteed andouille sausage, onions and sweet peppers in a cajun-spiced jambalaya sauce. Served with your choice of steamed white or brown rice. (1140-1170 cal).

Served with your choice of daily soup or tomato basil bisque and garden salad, caesar salad, french fries or coleslaw. (510 cal plus sides).

Paprika-seasoned fi let of salmon served over zesty indian cilantro-citrus sauce. Served with raita (yogurt cucumber sauce), fresh vegetables and steamed white or brown rice. (760-800 cal).

Choice of two, served with garlic bread (320 cal). Tomato basil bisque (335 cal), daily soup (90-220 cal), garden salad (50 cal plus side dressing), caesar salad (460 cal), organic field greens add $0.70 (310 cal), iceberg wedge add $0.70 (150 cal plus side dressing).

Two chicken breast medallions with sauteed mushrooms in marsala wine sauce. Served with garlic mashed potatoes, sauteed spinach and topped with parmesan cheese. (830 cal).

With fire-grilled salmon enjoy our signature wok-fi red soup discovered in macau by our chef. Rice noodles, wok-fi red with bok choy, shiitake mushrooms, sweet onions, scallions, and red and green peppers. Served with a skewer of fi re-grilled salmon. (680 cal).

Serves two (565 cal, serving).

(650 Cal).

(950 Cal).

(720 Cal).

(320 Cal).

(600 Cal).

(250 Cal).

(160 Cal).

(200 Cal).

Serves three (330-350 cal, serving).

(190 Cal).

(220 Cal).

Serves three (145 cal, serving).

A 6 oz. (pre-cooked weight) wood-fi red center cut sirloin topped with our fl avorful steak butter. Served with ratatouille vegetables and a parmesan baked potato (450 cal).

Wok-fired chicken seasoned with a flavorful five-spice blend tossed with arugula, fresh apples, gourmet beets, thinly sliced radishes and fat-free lemon herb dressing (330 cal).

Wood-fired chicken coated with our cajun spice blend and served with bourbon street-style rice with andouille sausage, roasted peppers and fresh green beans (480 cal).

Fresh salmon filet served over organic baby greens and tossed in our fat-free lemon herb dressing, with marinated fresh vegetables and balsamic drizzle (455 cal).

Sprinkled with our island spice blend, pan cajun chicken broiled and served with bourbon street style rice with andouille sausage, fresh vera cruz salsa and green beans with fennel (535 cal).

Mango, coconut, pineapple, sweet and sour and raspberry swirls (370 cal).

Pineapple juice and cream. Topped with toasted coconut and whipped cream (450 cal).

Strawberry puree, fresh banana and whipped cream, garnished with a fresh strawberry (330 cal).

Sparkling blend of tropical pina colada, cherry and the energy boost of red bull (210 cal).

(110 Cal). Sugarfree available (10 cal).

Still or sparkling.

Complimentary refills (100 cal).

Freshly brewed all-natural green tea with ginger root, a splash of lime and sparkling club soda (140 cal). Add additional flavor for $0.50. Raspberry, mango or pomegranate (40-70 cal).

Complimentary refills.

Half iced tea, half lemonade. Complimentary refills (50 cal).

Lemonade over ice, with strawberry puree. Complimentary refills (140 cal), also available in raspberry (140 cal).

(Caffeine-free).

(Caffeine-free).

Coca cola, diet coke, sprite.

Lemon herb grilled chicken breast over a mix of fresh greens with carrots and red cabbage. Tossed with avocado, caramelized walnuts, mandarin oranges, green apples, dried cranberries, gorgonzola cheese crumbles and green onions. Finished with tropical honey citrus dressing (910 cal).

With fire-grilled salmon enjoy our signature wok-fi red soup discovered in macau by our chef. Rice noodles, bok choy, shiitake mushrooms, sweet onions, scallions, and red and green peppers. Served with a skewer of fi re-grilled salmon (680 cal).

Topped with oven-roasted tomatoes and basil pesto. Served with a fresh blend of steamed vegetables, brown rice and grilled lemon (570 cal).