EUROPEAN & MEDITERRANEAN CUISINE
EUROPEAN & MEDITERRANEAN CUISINE
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We’re excited to open our doors for the Fall 2025 semester with delicious lunch and dinner service!
🍽️ Dinner Service – Module 2
📅 November 12 – December 2
🚫 Closed on Thanksgiving Day
✨ Reservations open October 30 at 8:00 AM
We are Sold Out!
🍁 Thank you for your continued support — we can’t wait to serve you this season! 🍂
Starters
Starters
Brie Stuffed Arancini
Served with onion jam, strawberry balsamic jam, and fresh thyme
Eggplant Bolognese
A mini stack of seared eggplant, Maui Nui Venison and
Washugyu Beef bolognese sauce, and parmesan cheese
Seared Scallop in Pastry
Pan seared scallop served in a puff pastry basket with dill
supreme sauce and house cured salmon roe
House Cured Rose Gravlax
Served with grilled baguette slices, whipped brie spread, caper berries, and pickled onions
Burrata Caprese Salad
Burrata served with tomato, basil, Sicilian pesto, frisee, and a peach balsamic glaze
Roasted Butternut Squash
and Grape Salad
Served warm topped with feta cheese crumbles, pickled onions, hot honey balsamic, and chopped parsley
Entrees
Entrees
Fresh Pappardelle
Maui Nui Venison Bolognese $40
Served with parmesan cheese and fresh oregano
Chicken Jagerschnitzel $42
Semi-boned chicken leg, breaded and fried, served with Truffle
mashed potato, cabbage, and a Mushroom Sauce
Sautéed Salmon $44
Salmon Sauteed topped with puff pastry, served with sauce
beurre blanc, carrot and asparagus vichy
Mediterranean
Seafood Stew $46
Scallops, shrimp, clams, branzino, fennel, and gnocchi, served
with a tomato and saffron broth, and grilled baguette with rouille
Grilled Rib Eye $48
Served with Dauphinoise potato, ratatouille, Asparagus, and
Marchand De Vin
Roasted Sicilian Pesto Crusted ½ Aussie Lamb Rack $50
Served with Truffle mashed potato, ratatouille, and morel demi
glace
Desserts
Desserts
created by Patisserie/Confiserie class
Triple Chocolate Baked Alaska
Chocolate old fashion cake, chocolate ice cream, dark chocolate ice cream center, covered in torched meringue, served with blood orange Grand Marnier sauce and a candied orange
Raspberry Mousse Tart
Sable breton, raspberry mousse with a raspberry gelee insert, glazed with mirror glaze, chantilly cream and fresh berries, served with vanilla anglaise, pistachio ice cream and vanilla tuile
Strawberry Vanilla Mousse Cake
Olive oil lemon cake, vanilla bean mousse, honey goat cheese cremeux, strawberry coulis, fresh strawberries, strawberry ice cream, honey tuile
Menus subject to change without notice due to product availability
Consuming raw or undercooked foods may increase your risk of food borne illness.Foods are processed in kitchens that may produce dishes with milk, wheat, soybean, fish, tree nuts, peanuts, eggs, and egg products; not all ingredients are listed on the menu, please let your server know if you have any allergies or dietary concerns.Menu selections & prices subject to change without notice. Everything is made daily; we are very sorry if we run out of any dishes; menu selections & prices subject to change without notice.
Please do not tip the individual students/servers. Donations to the Culinary Program are greatly appreciated and may be placed in the "Tip Box" located at the restaurant entrance as all donations are deposited into a special fund that is used to support activities that benefit ALL of our Culinary students at Kapiolani Community College.
Please do not tip the individual students/servers. Donations to the Culinary Program are greatly appreciated and may be placed in the "Tip Box" located at the restaurant entrance as all donations are deposited into a special fund that is used to support activities that benefit ALL of our Culinary students at Kapiolani Community College.
We accept the following forms of payment: Cash, Personal Checks, Credit Cards and Travelers Checks.
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