Kon Tiki Restaurant & Lounge

A must try Hawaiian traditional! Juicy charbroiled chicken breast covered with a creamy coconut sauce and topped with toasted almonds. Served with seasonal veggies and choice of side.

Crusted and seared Norwegian salmon with a miso glaze on top of coconut pilaf rice.

Tempura battered chicken with sauteed mixed bell peppers, carrots, and onions. Covered with orange sauce and served with steamed white rice.

A traditional island favorite with a classic twist! Meatloaf, rice, and egg, topped with brown gravy. No bread.

Your choice of chicken or steak Teriyaki, served with seasonal vegetables and steamed white rice.

Sesame, soy, ginger, and Korean Red Chile marinated flank steak, thinly sliced, and pan seared, on a bed of steamed white rice. Served with butter lettuce cups, pickled cucumber, carrot, and mixed bell peppers.

A Hawaiian Islands staple! Huli-Huli marinated chicken breast, grilled & topped with Tonkatsu sauce & pineapple rum relish. Served on a bed of steamed rice.

Japanese bread crumb crusted chicken breast lightly fried to perfection on a Belgian-style waffle, topped with creamy & chunky goodness! Asparagus, butternut squash, leeks, & star anise béchamel.

A full or half rack of dry rubbed baby backs basted with a Polynesian BBQ sauce & served with sauteed veggies & choice of a side.

A full or half rack of dry rubbed baby backs basted with a Polynesian BBQ sauce & served with sauteed veggies & choice of a side.

Black tiger shrimp, snow crab, applewood smoked bacon, Jamaican jerk, brie, and Saffron bisque topped with fried wonton strips.

Poached black tiger shrimp on crushed ice, served with Kon Tiki cocktail sauce and pineapple rum salsa.

Romaine hearts tossed with an island Caesar dressing, parmesan, and garlic croutons.

Blackened Mahi Mahi, garlic herb butter served with seasonal veggies and tri-whipped potatoes.

Kalua pork wrapped in banana leaf, served with pico de gallo and pineapple salsa, steamed white rice and corn tortillas.

Panko breaded chicken, fried and topped with tonkatsu sauce and white gravy, served with tri-whipped potatoes and seasonal veggies.

Pumpkin custard with brûléed top.

Served with chantilly cream.