Lunch Menu
Appetizers
Raw & Chilled
Hawaiian Avocado Tartare
Ripened Zutano avocado topped with a sweet & zesty mango salsa and fresh lime
served with corn tortilla chips
12
* Shrimp Ceviche
Shrimp topped with seaweed salad, sweet & zesty mango salsa then garnished with red onion, jalapeños, fresh lime and cilantro. Served with corn tortilla chips
13
Honolulu Caprese Salad
A fresh mix of basil leaves, buffalo mozzarella & tri-colored cherry tomatoes tossed in a
healthy, extra virgin olive oil & balsamic vinegar glaze
15
* Yellowfin Tuna Poke Tartare
Raw Yellowfin Ahi tuna topped with avocado, sweet & zesty mango salsa and creamy
Sriracha sauce. Served with corn tortilla chips
16
Served Warm
Truffle Waffle Fries
Vegan option available
Waffle cut fries with seasonal herbs, black truffle oil and aged parmesan.
Served with roasted garlic aioli
7
Pan Fried Wagyu Beef Gyoza
Pan–fried juicy wagyu beef dumplings served
with an Asian inspired chili sauce
9
Sakura Takoyaki
Octopus balls with shaved bonito served with scallions and Japanese Sakura cream
9
Tempura Shrimp Cocktail
Tempura–battered shrimp fried to a golden crisp.
Served with Japanese yuzu citrus cocktail sauce
12
Soups & Salad
Caesar Salad
Romaine lettuce, crispy croutons, shaved parmesan with a tangy Caesar style dressing
Half 5 Full 9
Summer Berry
Organic baby spinach, fresh sliced strawberries, Mandarin oranges, dried pomegranate,
cranberries & honey glazed walnuts with a strawberry vingaigrette
Half 7 Full 12
The Wedge
Iceberg lettuce, applewood bacon, cherry tomatoes & bleu cheese crumbles.
Served with buttermilk ranch dressing
Full 12
Salad Extra
Grilled Jumbo Shrimp 7
Crispy Tempura Shrimp 8
Grilled Whole Chicken Breast 10
Minestrone
Fresh vegetables with beans & pasta in a light tomato broth.
Served with sliced artisan bread
10
Lobster Bisque
A creamy & smooth French inspired classic made with fresh lobster.
Served with sliced artisan bread
10
Lafa-Wraps
-Handmade thin tortilla wraps-
Lao Beijing Honey Battered Chicken Lafa-Wrap
Golden fried, honey battered chicken tenders with lettuce & scallions.
Served with the chef’s signature “fancy sauce”
13
Beer Battered Alaskan Cod Lafa-Wrap
Crispy fried beer battered Cod with lettuce, scallions & a three–cheese blend.
Served with British marie rose sauce
14
Lunch Entreés
* Sukiyaki Wagyu Gyudon
Sliced wagyu beef & sweet onions cooked sukiyaki style.
Served with rice and a sunny-side up egg
16
Bowen’s Truffle Fish & Chips
Juicy beer battered wild caught Alaskan cod fried to a golden crisp
served with Bowen’s signature tartar sauce and truffle waffle chips
18
The Forest Mushroom Polenta
Vegan butter sauteéd wild mushrooms & sweet onions
Served with truffle coconut polenta
20
Unadon Tamagoyaki
Rice topped with charcoal grilled eel fillets and egg silks with a unagi sauce glaze
24
Pasta
Gluten free pasta availabls
Truffle Zucchini Spaghetti
Organic zucchini spaghetti with cherry tomatoes
tossed in black truffle oil with roasted garlic & shaved vegan tofu cheese
15
Truffle Four-Cheese Ravioli
Four-cheese ravioli tossed in a white truffle mushroom cream sauce
with shaved extra-aged parmesan
16
Italian Meatball Marinara
Spaghetti & a handmade meatball tossed in a homemade basil marinara sauce with shaved
extra-aged parmesan
16
Truffle Seafood Linguine
Sautéed jumbo shrimp & mussels in linguine pasta tossed in a white truffle cream sauce
Served with shaved extra-aged parmesan
24
Elegant Dessert
Sorbet
Dairy-free puréed mango & raspberry sorbet with fresh sliced strawberries
8
Crème Brûlée
French inspired, classic dessert with vanilla bean custard & carmamelized sugar
9
Bourbon Chocolate Mousse Cake
A layer of chocolate cake topped with a chocolate bourbon Bavarian cream filling
9
Red Velvet Mousse Cake
Decadent & rich red velvet cake layered with cream cheese
9
Tiramisu
Layered with a light mascarpone cream and dusted with cocoa powder
9
Black Truffle Hazelnut Mousse Cake
Dense chocolate cake layered with a truffle hazelnut mousse
10
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
18% gratuity included for parties of 6 or more