Kona Bistro

because soup is always better the second day

with gorgonzola cheese, minced red onion and tomato

with a grilled pineapple salsa

with black beans, roasted corn, sundried tomatoes, red onion, scallions, and cheese tossed in a spicy avocado dressing with crunchy homemade croutons

lemon feta garlic dressing with shrimp, turkey, mushroom, artichoke hearts, tomato, green olives and cheddar all tossed together

stacked high on a bed of baby spinach with mashed potatoes, roma tomato, shredded carrot, grilled salmon and mango chutney

with sundried tomatoes, red onion, pine nuts and gorgonzola in a balsamic vinaigrette, jazz it up with grilled salmon $3.75 or sauteed chicken $2.75

with stirfried tofu or steak, asparagus, cabbage, water chestnuts, carrots, shiitake mushrooms, peppers and peanuts in a hoisin dressing over fresh crisp greens

with tomato, red onion and chipotle puree on thick white bread

with maple bacon, fresh basil and roma tomato on crispy white bread with sharp cheddar and a cracked peppercorn mayonnaise, make it heartier with turkey $2.75

with fresh herbs on hearty toasted wheat bread with leaf lettuce and a sweet tomato-raisin chutney

with melted fontina cheese, caramelized onion, roasted red pepper, spinach and a cracked pepper mayonnaise

with a parmesan-herb aioli and piled high on thick wheat bread with red onion, roma tomato and fresh greens

with melted jack and cheddar cheeses, lettuce, southwestern tomato relish and spicy black bean aioli on a ciabatta bun

with horseradish mayonnaise, gorgonzola cheese, red onion and tomato on a ciabatta bun

with almonds, celery, onion and mango served with tomato and baby greens on toasted whole wheat bread

with sundried tomatoes, pinenuts, spinach, ziti and fresh rosemary-smoked cheddar sauce

with feta, tomato, green pepper and oregano sauteed in olive oil and garlic, tossed with linguini

raisins, walnuts, shiitake mushrooms and roasted red pepper blended with ziti pasta in a zesty chevre cream sauce

artichoke hearts, roma tomato and black olives in a basil pesto-parmesan cheese sauce

with mushrooms, onions, zucchini, almonds, peas, roma tomato and sundried tomatoes, in a light, parmesan-ricotta cream sauce

with sliced green apple

with marinara sauce topped with cheddar cheese

with sliced green apple

served with a baked sweet potato