350 Main

With green papaya salad and spicy peanut sauce

On a crispy wonton, with tobiko caviar and wasabi aioli

With coconut-laced yogurt raita, fiery green bean salad, and peppered mango

Sushi grade ahi, peppered, seared rare, and sliced, served with a salad of olives, tomatoes, beans, potatoes, lettuce, roasted garlic, and fresh lemon 1

With tobiko caviar, pineapple shoyu, and wasabi aioli

Peasant bread drizzled with extra virgin olive oil, and layered with Serrano ham, tomatoes and Manchego cheese

With slow roasted tomato fondue and cherry tomato salad

Tossed with sherry vinaigrette, pine nuts, golden raisins, and Gorgonzola

With sun-dried tomatoes, basil, spinach, crumbled feta, and pesto vinaigrette with asiago crisp

With coconut, lobster, and basil creme

Served with vegetable stir-fry, cucumber salad, cashews, tofu, and sweet corn fritters

Served over smoky zucchini ragoût, topped with duxelles stuffed squash blossoms, mushroom ravioli, and mole negro drizzle 3

Shrimp, warm water lobster, clams, and sliced fish slowly simmered in a coconut-lobster broth, with yams, julienne vegetables, and steamed rice

With an Asian vegetable salad, spicy sesame dressing, piquant tuile, and wasabi aioli.

Served with a blackberry-shiitake jus, roasted beets, and cranberry-orange marmalade

Certified Angus New York cut, with crispy fries, watercress, and house-made Worcestershire. Low carb substitute with braised greens, add $3.00

Pacific Ono served two unique ways: one grilled and served with Asian stir-fry and topped with spicy island chutney; and one wasabi seared, served with a warm napa cabbage and rice noodle salad, topped with pickled shallots and peanuts

Served with tomato fondue and a Parmesan roasted tomato

Roasted, sliced and served with braised greens, tomato béarnaise black truffle mashed potatoes, roasted carrots, and sautéed forest mushrooms