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Ke'e Grill
Chicken and andouille sausage and vegetables - dipping sauce.
Double wasabi drizzle.
Spicy dipping sauce.
Chilled.
Teriyaki glaze.
Served With dipping sauce.
Citrus blue crab remoulade.
Volcano grilled shrimp and cajun spring rolls with dipping sauce.
Two spring rolls, four volcano shrimp, calamari and crab cake with three dipping sauces.
Crushed red pepper, garlic and herbs, plum tomatoes, white wine and olive oil.
Garlic - parmesan croutons.
Toasted pine nuts, kalamata olives, balsamic vinaigrette and crumbled blue cheese.
Served with crumbled blue cheese and balsamic vinaigrette.
Shrimp, scallops, fresh fish, mussels, lobster and pearl pasta in a spicy seafood broth.
Served with crabmeat topping. Key lime aioli.
Grilled and basted.
Provencal sauce, artichoke hearts, mushrooms and hearts of palm.
With a toasted macadamia nut pesto. Mediterranean style.
Served with crabmeat stuffing and asparagus. Citrus beurre blanc.
Served with lump crabmeat. Caribbean aioli.
Lemon, butter, parsley and white wine.
With citrus beurre blanc.
Pan seared and red pepper coulis beurre blanc.
Pan seared specialty - mustard sauce.
With tropical fruit salsa.
Pan seared with blue crab remoulade.
With lobster meat. Sauteed lemon, butter, parsley and white.
Topped with seasoned bread crumbs.
Sautéed and lemon-caper piccata sauce.
Grilled and basted with light soy - sesame glaze.
Served with crispy lobster gratin. House favorite.
Sautéed with lemon-caper piccata sauce.
Served with double wasabi drizzle.
9 oz aged and chargrilled.
12 oz aged and char-grilled.
9 oz marinated and chargrilled with island flavors.
Two 7 oz rib chops.
Premium aged. 12 oz. flavorful cut.
Artichoke hearts and shiitake mushrooms in a white wine sauce.
Premium aged. 12 oz. Marinated and chargrilled with island flavors.
Pan seared with blue crab remoulade.
Served with lump crabmeat. In a Caribbean aioli.
Pan seared and served with a mustard sauce.
Grilled and basted with a light soy sesame glaze.
Served with crab meat stuffing.
Sautéed with lemon-caper piccata sauce.
Served with key lime aioli.
Topped with seasoned bread crumbs.
Served with a tropical fruit salsa.
Two 7 oz rib chops.
Served with lemon, butter, parsley and white wine.
Tender and chargrilled.
Pan seared and red pepper coulis beurre blanc.
Marinated and grilled with island flavors.
Basted and grilled.
Artichoke hearts & shiitake mushrooms in a white wine sauce. * *Cage-free and antibiotic-free.
Served with a toasted macadamia nut pesto. Mediterranean style.
Menu for Ke'e Grill provided by Allmenus.com
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