Starters — Tropical Fruit Plate
Pineapple, Mango, Papaya and fresh young coconut chunks. Dinner served with a pineapple purée sweetened cream cheese.

Starters — Island Style Flank Steak Skewers
Succulent, sweet and mildly spicy marinated beef flank steak on a skewer. Topped with roasted sesame seeds.

Entrée — Island Life BBQ Chicken
Chicken marinated in fresh lime juice, Himalayan rock salt and freshly pounded black pepper corns. Cooked over a charcoal BBQ and drizzled with a sweet chili glaze.

Entrée — Kokoda
Fijian style ceviche. Sushi grade Ahi tuna marinated in lemon and lime. Then combined with coconut milk, finely diced tomato, chili and salt. Served chilled in a coconut shell.

Entrée — Palsalmi
Walla Walla sweet onion, chili, garlic, lime and coconut milk. Wrapped in taro leaves and baked until tender. Dinner served with fire roasted Yukon potatoes and Cle Elum Bakery garlic cheese bread.

Beverage — Fresh Young Coconut
Whole coconut served chilled.

Dessert — Winegars Banana Cream Pie Ice Cream
Banana custard ice cream swirled together with bite size pie crust pieces. Sprinkled with shredded toasted coconut.