Mi's Italian Bistro

Toasted fresh focaccia with chef's choice of fresh toppings

A meyer lemon garlic butter sauce

Proscitto, fresh fruit,olives, cheese and locally crafted lavosh

With young romaine lettuce served with reggiano, kalamata olives and croutons

Arugula, maytag blue cheese, candied macadamia nuts and a beet reduction, balsamic vinaigrette

With tomatoes, cucumbers, marinated onions and a tomato-olive vinaigrette

Rich broth of tomato and local fennel simmered with scallops, prawns and blue crab. Served with grilled garlic bread and pesto aioli

With garlic mashed potato, sauteed greens, mushrooms and a chianti demi glace

With gnocchi and green beans in a creamy piopini mushroom sauce

Tri-color quinoa primavera

With three cheeses, green beans, baked in marinara and italian bread crumbs

Mushroom polenta, sauteed greens and a chianti demi glace

Mushrooms, sweet onions, black olives and feta in a rich tomato sauce over fresh rigatoni pasta

With broccoli florettes, toasted pine nuts and a blue cheese cream sauce

Seasoned local beef, onions, mushrooms, bell peppers and black olives in a rosemary scented tomato sauce

Alla bolognese

Substitute ahi bolognese

With mi's special vanilla macadamia nut caramel over tropical dreams vanilla ice cream and banana bread

1st prize award winning recipe. 2010 kona coffee festival

With a wailua chocolate genache

Chamomile, mint, earl grey, english breakfast and jasmine