Peohe's
1201 1st Street, Coronado CA 92118Peohe’s captures the essence of Southern California dining with its stunning bay front views, Pacific Rim cuisine menu, and chic tropical vibe. This Coronado Island destination is ideally situated just steps from the Ferry Landing and offers picture-perfect views of the Downtown San Diego skyline, as well as an endless parade of passing boats. Peohe’s menu celebrates the sea by showcasing the flavors of the Pacific; island cooking techniques are married with tropical accents for dishes that are bold in flavor and freshness. Sushi enthusiasts appreciate Peohe’s selection of fresh nigiri, sashimi, specialty rolls, and platters. Likewise, meat lovers rejoice over cuts like the 16oz Callahan Cut Prime Rib and the Summer Truffle Filet Mignon. Whether you drive across the iconic Coronado Bay Bridge or catch a ride on a water taxi, visit Peohe’s for a taste of San Diego.
Waterfront Dining at Peohe's
Review by TableAgent
Coronado Island can be nothing short of spectacular on an early summer afternoon and fortunately for me and my party that is just what I got to experience at Peohe’s Restaurant. The waterfront dining location has been a landmark of Coronado since 1980, serving Pacific Rim and Asian-fusion cuisine since its opening. Sitting right next to the ferry landing and directly across the bay from the San Diego Convention Center, the prime location is easily reached by taking the Coronado Bridge and provides some of the best views of San Diego Bay and the downtown skyline.
Peohe’s sits as the centerpiece of a waterfront shopping and dining district in Coronado. The restaurants exterior matches that of many other local businesses, but has the distinction of being the largest stand-alone building in the area. The brightly-lit sign and logo is framed by Queen Palms, which serve as an introduction to the upcoming experience. Large glass doors and windows provide a peek into the interior’s tropical setting and décor. As I walk into the restaurant I am first greeted by a cool color palette of sea greens and blues with a splashing waterfall. The waiting area is brightly lit by the afternoon sun pouring through the glass ceiling as a cool breeze flows naturally through the open doors. The host stand is surrounded by lush ferns and palms, and upon approaching my dining partner and I are warmly met with a smile and “hello.” The tranquility of the setting and warmth of the service instantly puts any tensions at ease and I prepare for a relaxing evening in good company and surroundings.
The host quickly prints updated menus and begins to show us to our table. We take a slow meandering walk through the large dining space where the aquatic and island theme becomes more pervasive. Lighting fixtures reminiscent of giant clam shells hang low over deep green booths and sand colored chairs. The walls are accented by contemporary art with gold and silver highlights that remind me of the shimmering of an underwater reef. The restaurant has been designed to feature views of the water from nearly every table. The dining area is tiered to allow patrons farthest from the water to gaze through the floor to ceiling windows out towards the bay. As we navigate the curving walkways, we arrive at a semi-enclosed temperature-controlled patio with unobstructed views of the bay. The tables are adorned simply with white linen and plates and a hand-blown green glass candle holders, doing little to try and compete with the fantastic harbor vistas.
The restaurant also has outside seating to take full advantage of the San Diego sun, with tables available on their wooden patio just feet from the harbor on. Peohe’s is open seven days a week for dinner, preparing a lunch menu Monday through Saturday, and a brunch option on Sundays. Lunch diners can enjoy casual meals like the Shaved Prime Rib Sandwich and Mahi Mahi Tacos. Brunch adds an option for breakfast items like the Bay Shrimp Omelets. Sushi is available only during dinner in the lounge and bar, where you can get the Chili Citrus roll, featuring rich Japanese Yellowtail, Serrano chilies, and a yuzu citrus ponzu.
We are given some time to look over the specialty drink and wine menu by Thomas, our server. The wine menu boasts a nice bottle selection, with a large selection coming from California and the Pacific North West. Their imports feature some increasingly popular Argentinean Malbecs and classic Chiantis. The wine by the glass selectio n is a little more limited, almost exclusively California wines, but the choices pair nicely with most of the menu. We selected from the specialty drink menu, which features four creative fruit-infused mojitos, like the Mango Mojito. They also promote several signature martinis, like the Melo-Tini, a summery tropical inspired martini with melon liqueur and pineapple juice. We each choose the Peohe’s Margarita, -- a blended, bright pink drink rich with the sweetness of Chambord and raspberries. Neither the sugar nor the tequila is showcased too heavily, making it an enjoyable refreshment any time of year.
We are heartily greeted by Executive Chef David Bland who is eager to sit down and speak with us about the restaurant. Having recently taken over the executive position, he is brimming with energy and excitement. He tells us that the menu features nearly fifty items that he and his team of cooks have to prepare each and every night. While there is a distinct Pacific Rim theme to the menu with daily fresh fish selections, sushi, and spring rolls, other culinary influences are well integrated. The Lobster Ravioli, Caribbean Jerk Chicken, and the Filet Mignon with truffle demi-glace all fit naturally with the idea of casual dining and elegant fare. Chef Bland is ready to showcase some of the restaurant’s signature dishes and we relinquish control over our dinner selection to him.
We are lucky enough to have Chef Bland take time away from the kitchen to serve us personally and speak in detail about the preparation of the dishes. He generously starts us with three appetizers, the first being the Crab, Avocado & Mango Stack. It is a chilled dish of 3-4 oz. jumbo lump crab meat served over mango, red onion, poblano chilies, and crushed avocado. The items are placed in a ring mold and stacked vertically to create a small tower of fresh fruit and seafood. It is presented on a white plate with a sea green border that contrasted the ivory crab meat and bright orange mango. The dish is finished with cilantro oil and large sourdough crostinis. The stack crumbles under the weight of my fork and releases the aromatic chilies and onions that hit your nose and produce the first hints of a sweet mango and spicy chili pairing. Everything pairs well together, with the crab providing the meaty, savory heft to complement the sweetness from the mango and creaminess of the avocado. The crostinis were give the dish texture and round out the experience.
Simultaneously, we are presented with the Coconut Crunchy Shrimp. Chef David goes into detail about the process behind the creation of this dish, explaining how labor intensive it is to prepare. The coconut is shredded in -house and then toasted, giving the appetizer the needed freshness and pop that it often lacks when trying it elsewhere. Four prawns, roughly 1.5 oz. each, are butterflied and coated in coconut then deep fried. The preparation helps the dish cook quickly ensuring that nothing overcooks. The prawns are served on a rectangular plate over crispy rice noodles with a side of plum sauce. The prawns came out sweating from having been just removed from the fryer and fill the table with the sweet smell of coconut. Each bite is crispy with the distinct tropical flavor of coconut and savory prawn. Dipping the prawns into the plum sauce, we find that the acidity and sugar contrasts the appetizer with amazing results. The dish is well balanced with no ingredient hogging the spotlight .
Next, we are served the Surf & Turf Roll, which comes from the sushi bar. Each detail is accounted for as Thomas prepares us with chopsticks, ramekins, and soy sauce for the appetizer. The classic, indulgent pairing of lobster is tossed lightly in aioli, with cucumber on the inside of the roll and seared filet mignon on top finished with eel sauce and sesame seeds. The roll is crafted with care-- delivering satisfying results. The first bite is tender, seared beef that is highlighted by the sweet and salty eel sauce. The roll is given texture from the cucumber and crunchy sesame seeds. It finishes with sweetness of the lobster and seasoned rice and is certainly one of the dinner’s highlights.
Our appetizers continue with the introduction of the Thai Coconut Ginger Soup. This is a standout dish due to its simplicity and excellent preparation. The deep white bowl is filled generously with about 6 oz. of soup, with lemongrass and ginger filling the nose as the bowl is placed on the table. The off-white broth has silhouettes of shitake and enoki mushrooms floating through that are contrasted by the finishing touch of bright green micro-cilantro. The soup’s warmth is a nice addition to balance the incoming cool harbor breeze. The mushrooms give the soup a meatiness that plays well with the sweetness of the coconut milk and the heat from sesame and chili highlights. While this dish is available at every neighborhood Thai restaurant, Peohe’s manages to craft a more balanced and elegant dish.
We finish the round of appetizers with the Peohe’s Salad. This is a light and simple salad making prominent use of citrus. Tangerines and Daikon Radishes stand out visually on the bed of dark greens. The citrus vinaigrette is lightly drizzled over the salad, which makes each bite about the quality of the greens and acidity of the citrus. The salad also features candied walnuts sweetened with honey and providing a nice toasted crunch, lending some texture to the overall profile.
Chef David’s generosity continues as he begins serving us his entrée selections. First, he presents the dramatic Crispy Wok Fried Bass. It is a whole bass that has been deep fried and comes out steaming over vegetables. The dish is paired with a hot and spicy Thai sauce on the side. Chef Bland explains that he is working hard to make dishes like this more traditional and authentic to their Thai and Polynesian roots. By removing the sauces and featuring the ingredients unadorned he can highlight their freshness and unique flavor profiles. The moist, tender meat of the fish tears easily away from the bones with the crispy skin providing a nice backdrop of texture. Rich with peppers and garlic, the hot and spicy sauce is savory and bold, helping coax more flavor from the fish.
We are presented with the restaurant’s signature entrée, Peohe’s Mahi Mahi Mai’a,: 7 oz. of oven baked mahi served with bananas, macadamia nuts, a rich Frangelico butter, and buttered wild rice. This is a classic sweet and savory dish full of different textures and flavors. The mahi filets are stacked and covered with half a banana, split length-wise, and finished with the sauce over the top. Served on a white plate, it is not as visually dramatic as other dishes, but that is easily forgotten as the sweet bananas and nutty butter hit our noses. Cutting into the dish provides little resistance with the flaky fish and bananas having a near creamy texture. Scooping up macadamia nuts in the sauce gives the dish some crunch and pairs nicely with the side of wild rice.
Chef Bland, launching another delicious attack, presents us the Peohe’s Prime Rib, a beautiful 12 oz. cut of prime rib, cooked to medium rare. He tells us the restaurant has a special technique for cooking the roast with a 3-4 hour cooking time that leads to its magnificent preparation. By far the simplest presentation in the restaurant, the beef is accompanied by a large spoonful of garlic mash potatoes and a side of creamy horseradish. The plate is only a little larger than the cut and cupped to allow the beef to sit its own juices. The buttery potatoes are salty and rich, and a choice complement to the savory meat. The glistening prime rib, tender and moist, is the quintessential savory finish to complete our sampling of entrees.
Our stomachs are granted a reprieve from the large meal as we wait for the chef to prepare the desserts. With an eye for detail, our server presents us chilled spoons for the dessert and offers the customary coffee. The chef presents us with tasting portions of several desserts, much to our delight. On a large platter, fruit, chocolate, and pie all work together to create a rich landscape of culinary delight for us to finish our meal. We are presented a miniature version of the Hot Chocolate Lava Cake, which comes in a demitasse cup, and finished with macadamia nuts, toffee, and hazelnut gelato. The dark, rich chocolate cake has deep, complex coffee-like flavors and it spills forth its molten interior when pierced. The gelato over the top cools the palate and contrasted the warmth of the cake. The toffee and nuts provided the expected crunch and rounded out the dish.
Next to the cake is a spoonful of Hazelnut Crème Brûlée for each of us. The custard is unexpectedly light and not overly sweetened. The crunchy candy shell is thin and doesn’t overpower the mild custard. The spoonful is brightened by the addition of some fresh strawberry and chopped macadamia nuts.
Featured prominently on the plate is a martini glass full of fresh seasonal fruit, topped with whipped cream and raspberry coulis. The simplicity is appreciated and the devotion to high quality ingredients shines through. Not one piece of fruit contains a blemish and each seems to be at the peak of the season.
Dedicated to serving a well-rounded and complete meal, Chef David also presents us with Key Lime Pie. The first bite of the pie is an explosion of tartness and sugar. Full-flavored and fruit-forward the pie is not lacking in boldness. The lime flavor cuts through the whipped cream topping, achieving a nice balance between the fat and acidity.
Peohe’s and Chef Bland have the daily challenge of competing with some amazing backdrops and vistas. While one could come just for the view, what makes Peohe’s unique is the ability to create food that takes your mind and eye away from the dramatic downtown skyline. The menu and cuisine allow the restaurant to integrate itself into its surroundings by serving impeccable local seafood, mere feet from its habitat--fostering a sense of community. It takes both location and the quality of the food to make a successful restaurant and that is why Peohe’s has been attracting people for over 30 years.
Insider Tip: While ample parking is provided directly in front of the restaurant and the drive across the bridge is nice, you can complete the ocean front experience by taking the ferry from downtown across the harbor to the ferry landing. Mild evenings allow you to eat here year round and it makes for a great place to watch the downtown skyline slowly illuminate as night settles in. Weekday happy hour specials are also available.
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Reservations
Business Info
- Address: 1201 1st Street, Coronado CA 92118
- Cross Street: B Avenue
- Location: Coronado | Ferry Landing
- Cuisine: American | California | Fusion | Seafood | Steak |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Brunch | Lunch | Dinner |
- Parking: Street | Private Lot |
- Payment Options: VISA | Amex | MasterCard | Discover | Diners Club | Cash |
- Corkage Fee: 15.00 | Per 750ml bottle. Magnum is 30.00
-
Staff:
David Bland
| Executive Chef
- Website: http://www.peohes.com/
- Phone: (619) 437-4474
- Features: Full Bar, Ocean View, Sunday Brunch, Catering Services, Outdoor Seating, Private Room, Takeout Available, Wheelchair Access, Happy Hours, Personal Wines Allowed, Lounge / Bar, Healthy Options,
- Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, Quiet Conversation, Special Occasion,
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 9:30 PM
- Happy Hours - Bar & Lounge 3:00 PM - 6:30 PM
- Tuesday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 9:30 PM
- Happy Hours - Bar & Lounge 3:00 PM - 6:30 PM
- Wednesday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 9:30 PM
- Happy Hours - Bar & Lounge 3:00 PM - 6:30 PM
- Thursday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 9:30 PM
- Happy Hours - Bar & Lounge 3:00 PM - 6:30 PM
- Friday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Bar & Lounge 3:00 PM - 6:30 PM
- Saturday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Sunday
- Brunch - Main Dining Room 11:00 AM - 2:30 PM
- Dinner - Main Dining Room 4:30 PM - 9:30 PM
F.A.Q.s
Frequently Asked Questions- Do email gift certificates?
- We offer gift certificates at www.SanDiegoRestaurants.com that can be used at a number of participating restaurants. If you would like a gift certificate at Peohe's specifically, you must contact them directly.
Menus
Brunch
Sunday: 11:30am-2:30pm. This is a sample menu only. Prices and availability may be subject to change.
Appetizers
- Coconut Crunchy Shrimp 13.95
- Large shrimp breaded with tempura batter, coconut and panko bread crumbs. Served with Thai chili citrus sauce
- Calamari 12.95
- Tender calamari lightly fried and served with Thai chili citrus
- Truffle Kisses 10.95
- Truffle and ricotta stuffed pasta with brown butter, sage and candied walnuts. Topped with shaved parmesan and truffle oil
- Thai Chicken Spring Rolls 9.95
- Thai-marinated chicken and julienne vegetables lightly fried. Served with plum dipping sauce
- Shrimp Cocktail 13.95
- Jumbo shrimp served with a tangy cocktail sauce
- Island Style Grilled Artichoke 9.95
- Quartered, steamed and marinated in island herbed brine and finished on the grill. SErved with lemongrass aioli
- Maui-Style Onion Rings 7.95
- Lightly battered with tempura batter, coconut and panko bread crumbs. Served with house-made chipotle catsup
- Jumbo Lump Crab Cake 14.95
- Jumbo lump blue crab cake, seasoned with Old Bay and served with tangy mustard sauce
- Oysters on the Half Shell (Half Dozen) 14.95
- Dozen: $26.95 Fresh Pacific oysters served with tangy cocktail sauce
- Crab, Avocado & Mango Stack 14.95
- Jumbo lump crab meat tossed in remoulade over layers of fresh avocado and mango
- Chicken Lettuce Wraps 10.95
- Tender sauteed chicken with water chestnuts, served "build your own" style with lettuce cups and dipping sauces
- Pupu Platter (Serves 2-4) 25.95
- Maui onion rings, Thai chicken spring rolls, Pacific fire shrimp, ahi poke tacos and coconut crunchy shrimp. Sorry, no substitutions
Soups & Salads
- Lobster Bisque (Cup) 6.95
- Bowl: $8.95 This classic lobster dish is served piping hot, finished with whole butter and sherry
- Peohe’s Salad 8.95
- Field greens tossed in our own orange-ginger vinaigrette, topped with Mandarin oranges and candied walnuts
- Caesar Salad 8.95
- Romaine lettuce, fresh parmesan cheese, croutons and Caesar dressing
- Garden Salad 7.95
- Fresh lettuce and crisp garden vegetables served with your choice of dressing
- Spinach Salad 8.95
- Baby spinach, with mushrooms, onions, chopped eggs and bacon. Served with hot bacon vinaigrette
- Beefsteak Tomato Salad 9.95
- On a bed of fresh spinach tossed in lemon vinaigrette with chopped bacon, blue cheese crumbles, tempura fried onion rings & balsamic drizzle
- Seafood Cobb Salad 17.95
- Shrimp, crab, bacon, avocado, diced tomato, and cucumber on a bed of chopped romaine lettuce
- Asian Chicken Salad 13.95
- Tender roasted chicken, snow peas, cucumber, carrots, daikon sprouts, bean sprouts atop mixed Napa and red cabbages, romaine lettuce and green onions. Served with an Asian vinaigrette
Brunch Entrées
- Peohe’s Benedict 14.95
- An Engilsh muffin topped with two poached eggs, Canadian bacon and hollandaise
- French Toast 12.95
- Egg bread dipped in a cinnamon batter and dusted with powdered sugar
- Grilled Ham and Eggs 13.95
- A generous cut of honey glazed ham, grilled and served with two eggs any style
- The Big Kahuna 13.95
- French toast, two eggs any style and two sausage links
- Crab and Spinach Omelet 15.95
- Crab, spinach and Jack cheese. Finished with a champagne cream sauce
- Eggs Copenhagen 14.95
- Two poached eggs and smoked salmon served on English muffins topped with hollandaise sauce
- Bay Shrimp Omelet 14.95
- Stuffed with bay shrimp, roma tomatoes, basil, garlic and finished with a pesto cream sauce
- New York Steak and Eggs 20.95
- Grilled 7 oz. New York strip served with two eggs any style, accompanied by brunch potatoes and fresh fruit
- Quiche Lorraine 15.95
- A brunch classic, with ham, mushroom, onion and Swiss cheese
Lunch Entrées
- Crab Stuffed Tilapia 16.95
- Coated with panko breadcrumbs, stuffed with jumbo lump blue crabmeat. Baked and finished with a caper butter sauce
- Peohe’s Mahi Mahi Mai’a 19.95
- Unique to Peohe's. Fresh mahi mahi fillet with macadamia nuts, bananas, and frangelico. Served with coconut ginger rice
- Sesame Crusted Salmon 15.95
- Atlantic salmon rolled in toasted sesame seeds. Served with sauteed Szechuan vegetables and Thai peanut sauce
- Coconut Crunchy Shrimp 15.95
- Large shrimp breaded with tempura batter, coconut and panko bread crumbs. Served with Thai chili citrus sauce
- Truffle Kisses 15.95
- Truffle and ricotta stuffed pasta with brown butter, sage and candied walnuts, topped with shaved parmesan and truffle oil. Served with your choice of grilled chicken or grilled shrimp
- Thai Mussels Over Udon Noodles 15.95
- Tender steamed black mussels with kaffir lime-coconut broth over udon noodles
- Peohe’s Fish and Chips 13.50
- Pacific haddock in a rich beer batter
- Peohe’s Sirloin Burger 11.95
- One half pound of ground sirloin rolled in shallots and cracked pepper. Served with caramelized onions
- Lobster Sandwich 15.95
- Lobster salad, lettuce and tomato on toasted sourdough bread
- Shaved Prime Rib Sandwich 13.95
- Prime rib, slow roasted, sauteed onions and Jack cheese on a French roll. served with au jus, creamed horseradish and French fries
- Blackened Ahi Salad 16.95
- Blackened ahi tuna atop a bed of baby greens with tomatoes, cucumbers, red onions and served with a Thai citrus vinaigrette
- Peohe's Fish Tacos 13.95
- Grilled fish, shredded cabbage, Jack cheese, mango pico de gallo and traditional white sauce. Served with coconut ginger rice
- Pulled Pork Sliders 12.95
- Three mini pulled pork sandwiches with Hawaiian BBQ sauce. Served with French fries
Peohe's Signature Dessert
- Hot Chocolate Lava Cake 10.95
- Please order prior to dinner to allow for 30 minute preparation. Rich Godiva chocolate liqueur cake with molten chocolate center. Served warm with chocolate sauce, Heath Bar Crunch and macadamia nut ice cream
Lunch Menu
Monday-Saturday: 11:30am-2:30pm. This is a sample menu only. Prices and availability may be subject to change.
Appetizers
- Coconut Crunchy Shrimp 13.95
- Large shrimp breaded with tempura batter, coconut and panko bread crumbs. Served with Thai citrus chili sauce
- Calamari 12.95
- Tender calamari lightly fried and served with Thai chili citrus
- Truffle Kisses 10.95
- Truffle and ricotta stuffed pasta with brown butter, sage and candied walnuts. Topped with shaved parmesan and truffle oil
- Thai Chicken Spring Rolls 10.95
- Thai-marinated chicken and julienne vegetables lightly fried. Served with plum dipping sauce
- Shrimp Cocktail 13.95
- Jumbo shrimp served with a tangy cocktail sauce
- Island Style Grilled Artichoke 9.95
- Quartered, steamed and marinated in island herbed brine and finished on the grill. Served with lemongrass aioli
- Maui-Style Onion Rings 7.95
- Lightly battered with tempura batter, coconut and panko bread crumbs. Served with house-made chipotle catsup
- Jumbo Lump Crab Cake 14.95
- Jumbo lump blue crab cake sauteed and served with a lemon shallot butter sauce and creole aioli
- Oysters on the Half Shell (Half Dozen) 14.95
- Dozen: $26.95 Fresh Pacific oysters served with tangy cocktail sauce
- Crab, Avocado & Mango Stack 14.95
- Jumbo lump crab meat tossed in remoulade over layers of fresh avocado and mango
- Chicken Lettuce Wraps 10.95
- Tender sauteed chicken with water chestnuts, served "build your own" style with lettuce cups and dipping sauces
- Pupu Platter (Serves 2-4) 25.95
- Maui onion rings, Thai chicken spring rolls, Pacific fire shrimp, ahi poke tacos and coconut crunchy shrimp. Sorry, no substitutions
Soup & Salads
- Lobster Bisque (Cup) 6.95
- Bowl: $8.95 This classic lobster dish is served piping hot, finished with whole butter and sherry
- Seafood Cobb Salad 17.95
- Shrimp, crab, bacon, avocado, diced tomato, and cucumber on a bed of chopped romaine lettuce
- Caesar Salad 8.95
- With Grilled Chicken: $15.50 With Blackened Atlantic Salmon: $17.50 Romaine lettuce, fresh parmesan cheese, croutons and Caesar dressing
- Peohe’s Salad 8.95
- Field greens tossed in our own orange-ginger vinaigrette, topped with Mandarin oranges and candied walnuts
- Garden Salad 7.95
- Fresh lettuce and crisp garden vegetables served with your choice of dressing
- Spinach Salad 8.95
- Baby spinach, with mushrooms, onions, chopped eggs and bacon. Served with hot bacon vinaigrette
- Beefsteak Tomato Salad 9.95
- On a bed of fresh spinach tossed in lemon vinaigrette with chopped bacon, blue cheese crumbles, tempura fried onion rings & balsamic drizzle
- Asian Chicken Salad 13.95
- Tender roasted chicken, snow peas, cucumber, carrots, daikon sprouts, bean sprouts atop mixed Napa and red cabbages, romaine lettuce and green onions. Served with an Asian vinaigrette
Entrées
- Crab Stuffed Tilapia 16.95
- Coated with panko bread crumbs, stuffed with jumbo lump blue crab meat. Baked and finished with a caper butter sauce
- Peohe’s Mahi Mahi Mai’a 19.95
- Unique to Peohe's. Fresh mahi mahi fillet with macadamia nuts, bananas, and frangelico. Served with coconut ginger rice
- Sesame Crusted Salmon 15.95
- Atlantic salmon rolled in toasted sesame seeds. Served with sauteed Szechuan vegetables and Thai peanut sauce
- Coconut Crunchy Shrimp 15.95
- Large shrimp breaded with tempura batter, coconut and panko bread crumbs. Served with Thai citrus chili sauce
- Truffle Kisses 15.95
- Truffle and ricotta stuffed pasta with brown butter, sage and candied walnuts, topped with shaved parmesan and truffle oil. Served with your choice of grilled chicken or grilled shrimp
- Thai Mussels Over Udon Noodles 15.95
- Tender steamed black mussels with kaffir lime-coconut broth over udon noodles
- Peohe’s Fish and Chips 13.50
- Pacific haddock in a rich beer batter
- Peohe’s Sirloin Burger 11.95
- On half pound of ground sirloin rolled in shallots and cracked pepper. Served with caramelized onions
- Lobster Sandwich 15.95
- Lobster salad, lettuce and tomato on toasted sourdough bread
- Shaved Prime Rib Sandwich 13.95
- Prime rib, slow roasted, sauteed onions and Jack cheese on a French roll. Served with au jus, creamed horseradish and French fries
- Blackened Ahi Salad 16.95
- Blackened ahi tuna atop a bed of baby greens with tomatoes, cucumbers, red onions and served with a Thai citrus vinaigrette
- Peohe’s Fish Tacos 13.95
- Grilled fish, shredded cabbage, Jack cheese, mango pico de gallo and traditional white sauce. Served with coconut ginger rice
- Pulled Pork Sliders 12.95
- Three mini pulled pork sandwiches with Hawaiian BBQ sauce. Served with French fries
- Japanese Style Bento Box Lunch (Chicken) 12.95
- For Sesame Crusted Salmon or Coconut Crunchy Shrimp: Add $2.00 Served with cucumber salad, Asian green salad, lobster California roll and steamed white rice
Peohe's Signature Dessert
- Hot Chocolate Lava Cake 10.95
- Please order prior to dinner to allow for 30 minute preparation. Rich Godiva chocolate liqueur cake with molten chocolate center. Served warm with chocolate sauce, Heath Bar Crunch and macadamia nut ice cream
Happy Hour
Monday-Friday: 3:00pm-6:30pm in the Bar & Lounge only. Sushi available: 4:30pm-6:30pm. This is a sample menu only. Prices and availability may be subject to change.
Drink Specials
- Ultra Premium Martinis 7.00
- Grey Goose, Belvedere, Chopin, Hendrick's Gin, Tanqueray Ten
- Super Premium Martinis 6.00
- Absolut, Bombay Sapphire, Ketel One Citroen
- Signature Cocktails 6.00
- Mango Mojito, Pomegranate Mojito or Gold Margarita
- Wines By The Glass 5.00
- Traphice "Oak Cask" Chardonnay, Chateau Ste. Michelle Riesling, Beringer White Zinfandel, L de Lyeth Cabernet Sauvignon, Dynamite Merlot
- Well Spirits 4.25
- Vodka, Gin, Rum, Tequila, Bourbon, Scotch
- Import & Specialty Bottles 4.00
- Corona, Amstel Light, Samuel Adams, Stone Pale Ale, Michelob Ultra, Coronado Golden Ale
- Domestic Bottles 3.00
- Budweiser, Bud Light, Coors Light, Miller Lite
Food Specials
- Maui-Style Onion Rings 4.00
- Tempura and coconut breaded onion rings served with house made chipotle catsup
- Thai Chicken Spring Rolls 4.00
- Thai-marinated chicken and julienne vegetables lightly fried and served with plum dipping sauce
- Spicy Tuna Roll 4.00
- Ahi tuna rolled with avocado oil, rice, and seaweed
- Pulled Pork Sliders 5.00
- Three mini pulled pork sandwiches with Hawaiian BBQ sauce
- Pacific Fire Shrimp 5.00
- Sauteed shrimp with island spices, garlic, and butter
- Ahi Poke Tacos 5.00
- Marinated raw ahi tuna, served in wonton tortilla shells with wasabi cream sauce
- Lobster California Roll 6.00
- Lobster meat rolled with avocado, cucumber, rice, and seaweed
- Calamari 6.00
- Tender calamari lightly fried and served with Thai chili citrus
- Coconut Crunchy Shrimp 6.00
- Large shrimp dipped in tempura batter, coconut and bread crumbs, then fried and served with a sweet tangy plum sauce
Dinner Menu
Monday-Saturday: 5:00pm-Close Sunday: 4:30pm-Close. This is a sample menu only. Prices and availability may be subject to change.
Appetizers
- Pepper Seared Ahi Tuna 15.95
- Fresh sashimi grade ahi seared with pepper and served with thinly sliced red onions, avocados and garlic ponzu sauce
- Shrimp Cocktail 13.95
- Large shrimp with a tangy cocktail sauce
- Oysters on the Half Shell (Half Dozen) 14.95
- Dozen: $26.95 Fresh Pacific oysters, served with tangy cocktail sauce
- Crab, Avocado & Mango Stack 14.95
- Jumbo lump crab meat tossed in remoulade over layers of fresh avocado and mango
- Thai Steamed Mussels 15.95
- Tender steamed black mussels with kaffir lime-coconut broth
- Truffle Kisses 10.95
- Truffle and ricotta stuffed pasta with brown butter, sage and candied walnuts. Topped with shaved parmesan and truffle oil
- Thai Chicken Spring Rolls 10.95
- Thai-marinated chicken and julienne vegetables lightly fried, served with plum dipping sauce
- Island Style Grilled Artichoke 9.95
- Quartered, steamed and marinated in island herbed brine and finished on the grill. Served with lemongrass aioli
- Coconut Crunchy Shrimp 13.95
- Large shrimp breaded with tempura batter, coconut and panko bread crumbs. Served with Thai chili citrus sauce
- Calamari 12.95
- Tender calamari lightly fried and served with Thai chili citrus
- Jumbo Lump Crab Cake 14.95
- Jumbo lump blue crab cake, seasoned with Old Bay and served with tangy mustard sauce
- Maui-Style Onion Rings 8.50
- Lightly battered with tempura batter, coconut and panko breadcrumbs. Served with house-made chipotle catsup
- Seafood Tower (Serves 2-4) 68.95
- Chilled oysters on the half shell, cocktail shrimp, crab legs, lobster and mussels. Served with cocktail sauce and fresh lemon wedges.
- Pupu Platter (Serves 2-4) 25.95
- Maui onion rings, Thai chicken spring rolls, Pacific fire shrimp, ahi poke tacos and coconut crunchy shrimp. Sorry, no substitutions
Soups & Salads
- Lobster Bisque 9.95
- This classic lobster dish is served piping hot, finished with whole butter and sherry
- Thai Coconut Ginger Soup 6.95
- Our take on the traditional Thai favorite. Coconut milk, fresh ginger, wild mushrooms, cilantro and grilled chicken
- Peohe’s Salad 8.95
- Field greens tossed in our own orange-ginger vinaigrette topped with mandarin oranges and candied walnuts
- Garden Salad 7.95
- Fresh lettuce and crisp garden vegetables served with your choice of dressing
- Spinach Salad 8.95
- Baby spinach with mushrooms, onions, chopped egg, bacon and hot bacon vinaigrette
- Caesar Salad 8.95
- Romaine lettuce, fresh parmesan cheese, croutons and Caesar dressing
- Seafood Salad 18.95
- Poached scallops, smoked salmon in goat cheese, bacon, lobster, shrimp and crab on a medley of field greens. Served with your choice of dressing
- Beefsteak Tomato Salad 9.95
- On a bed of fresh spinach tossed in lemon vinaigrette with chopped bacon, bleu cheese crumbles, tempura fried onion rings & balsamic drizzle
Today's Fresh Fish
- Mahi Mahi 32.95
- Salmon 26.95
- Yellowfin Ahi 35.95
- Swordfish 34.95
- Chilean Sea Bass 38.95
- Halibut 40.95
Fresh Fish Specialties
- Peohe’s Halibut Mai’a 41.95
- Unique to Peohe's. Fresh halibut fillet sauteed with macadamia nuts, bananas and frangelico. Served with coconut ginger rice
- Sake Kasu Sea Bass 39.95
- Succulent fresh sea bass marinated in sake lees, flash seared and baked to perfection. Served over sauteed Chinese broccoli. Topped with unagitare
- Crispy Wok-Fried Whole Bass 31.95
- Served with a hot and spicy Thai sauce and sauteed vegetables
- Crab Stuffed Tilapia 27.95
- Coated with bread crumbs, stuffed with crab meat. Baked and finished with a caper butter sauce and coconut ginger rice
- Maui Style Mahi Mahi 33.95
- A grilled center cut fillet, marinated in a bold yet sweet sesame ginger salsa. Served over stir fried bok choy, zucchini, and shoe string carrots. Finished with a lime-ginger beurre blanc
- Sesame Crusted Salmon 27.95
- Atlantic salmon rolled in toasted sesame seeds and baked. Served with sauteed Szechuan vegetables and Thai peanut sauce
- Pacific Island Ahi 36.95
- Premium grade yellowfin tuna, char-grilled and served with warm soy-ginger butter, wasabi cream sauce and sauteed Szechuan vegetables
- Peohe's Lau Lau Purse 34.95
- An island favorite. Tender sea bass and julienne vegetables layered atop braised pork, all wrapped inside ti leaves and steamed to perfection. Served with steamed jasmine rice
- Misoyaki Swordfish 35.95
- Meaty grilled Pacific swordfish lacquered in a blend of miso paste, soy sauce and sake. Served with sauteed vegetables and coconut ginger rice
Shrimp & Seafood
- Pacific Fire Shrimp 26.95
- Jumbo shrimp baked with island spices, fresh vegetables, garlic and butter. Served with steamed white rice
- Coconut Crunchy Shrimp 25.95
- Large shrimp breaded with tempura batter, coconut and panko bread crumbs. Served with coconut ginger rice and Thai chili citrus sauce
- Lobster Ravioli 26.95
- Lobster ravioli with shrimp, scallops and spinach sauteed in a chevre sauce
- Australian Lobster Tail (14 oz.) 0.00
- Served with drawn butter and coconut ginger rice
- Crab Stuffed Prawns 32.95
- Colossal prawns stuffed with jumbo lump blue crab and baked with spicy dynamite sauce. Served with baby bok choy and shitake mushrooms sauteed in mirin wine and eel sauce
- Togarashi Seared Sea Scallops 29.95
- Jumbo seared sea scallops dusted in togarashi spice blend and served over yuzu soy. Served with sauteed Chinese broccoli and coconut ginger rice
- Peohe’s Mixed Grill 28.95
- Fresh grilled fish, grilled shrimp and grilled scallops with lemon-shallot butter sauce. Accompanied by coconut ginger rice
- Alaskan King Crab Legs 0.00
- A pound and a half of steamed crab. Served with clarified butter and coconut ginger rice
Prime Rib & Steaks
- Peohe’s Prime Rib (12 oz.) 27.95
- Served with garlic mashed potatoes
- New York Steak and Wild Mushrooms 34.95
- Served with a wild mushroom Merlot sauce, Maui style onion rings and garlic mashed potatoes
- Filet Mignon 32.95
- Grilled, served with garlic mashed potatoes
- Filet and Shrimp 38.95
- Filet and Australian Lobster Tail (7 oz.) 56.95
- Callahan Cut Prime Rib (16 oz.) 32.95
- Served with garlic mashed potatoes
- Braised Pork Volcano 24.95
- Island braised pork "osso bucco" served with Chinese 5 spice mashed sweet potatoes
- Thai Roasted Half Chicken 23.50
- Roasted half chicken lathered in Thai herbs and spices. Served with Chinese 5 spice mashed sweet potatoes and sauteed Chinese broccoli
Accompaniments & Sides
- Add Jumbo Lump Crab 7.95
- Add Coconut or Grilled Seasoned Shrimp 6.95
- Add Lobster Tail (7 oz.) 26.95
- Garlic Mashed Potatoes 6.95
- Sauteed Seasonal Vegetables 5.95
- Coconut Ginger Rice 3.95
- Lobster Man N Cheese 9.95
- Chinese 5 Spice Mashed Sweet Potatoes 6.95
- Sauteed Chinese Broccoli 6.95
Peohe's Signature Dessert
- Hot Chocolate Lava Cake 10.95
- Please order prior to dinner to allow for 30 minute preparation. Rich Godiva chocolate liqueur cake with molten chocolate center. Served warm with chocolate sauce, Heath Bar Crunch and macadamia nut ice cream
Sushi Menu
Offered only during dinner. This is a sample menu only. Prices and availability may be subject to change.
Nigiri Sushi
- Flying Fish Roe 5.00
- Freshwater Eel 5.00
- Izumi Dai 5.50
- King Crab 9.00
- King Salmon 6.00
- Mackerel 5.00
- Octopus 4.75
- Pepper Seared Tuna 6.00
- Quail Eggs 1.50
- Salmon Roe 5.50
- Sea Urchin 8.00
- Seared Albacore 5.50
- Shrimp 5.50
- Smelt Roe 5.00
- Smoked Salmon 6.00
- Squid 5.00
- Surf Clam 5.00
- Tamago 4.25
- Tuna 5.75
- Tuna Belly 10.00
- Yellowtail 5.75
- Yellowtail Belly 6.50
Nigiri Sashimi
- Izumi Dai 13.75
- King Salmon 15.00
- Octopus 10.00
- Pepper Seared Tuna 15.00
- Sea Urchin 20.00
- Seared Albacore 14.00
- Smoked Salmon 15.00
- Tuna 14.75
- Tuna Belly 25.00
- Yellowtail 14.75
- Yellowtail Belly 16.25
Rolls
- Asparagus 3.50
- Cucumber 3.50
- Eel & Cucumber 6.00
- King Crab California 12.00
- Lobster Cali 9.00
- With massago
- Lobster California 8.50
- Philadelphia 6.50
- Salmon Skin 5.75
- Spicy Scallop 6.75
- Spicy Shrimp 6.50
- Spicy Tuna 6.00
- Spider 12.00
- Tekka (Tuna Roll) 5.50
- Veggie 5.75
- Yellowtail & Jalapeno 6.00
Sake
- Hot Sake (Small Pitcher) 5.00
- Large Pitcher: $8.00
- Nigori 12.00
- 375ml bottle
- Haiku 15.00
- 375ml bottle
- Horin 30.00
- 300ml bottle
- Rock (Small) 32.00
- 375ml bottle
- Rock (Large) 50.00
- 750ml bottle
New Wave Rolls
- Chili Citrus Yellowtail 16.75
- The rich buttery flavor of Japanese yellowtail served with serrano chilies and drizzled with a yuzu soy sauce
- Ponzu Salmon 15.50
- Fresh salmon with thinly sliced red onion, bonito flakes, cracked black pepper and our ponzu sauce
- Da Bomb 16.75
- Izumi dai with Thai chili sauce and cilantro. Finished with yuzu citrus sauce
- Peohe's Ahi Poke (Po-Kay) 13.50
- Hawaiian ahi cut into bite-size pieces and marinated with onion slivers, sesame seeds, scallions and our special poke sauce
- Pepper Seared Ahi 15.95
- Sashimi grade ahi quickly seared with salt and pepper. Served over a bed of thinly sliced red onion, avocado slices and a garlic ponzu sauce
Special Rolls
- Surf & Turf 13.50
- "Our unique twist to sushi". A lobster roll topped with seared filet mignon and finished with a soy glaze and toasted sesame seeds
- Rainbow 12.50
- A colorful lobster California roll topped with tuna, yellowtail, salmon, white fish, shrimp and avocado
- Albacore Special 11.50
- Spicy tuna roll topped with Canadian albacore, avocado and a garlic ponzu sauce
- Orange Crush 13.00
- Spicy tuna roll topped with fresh Atlantic salmon and dried bonito flakes, drizzled with a ponzu sauce
- Volcano 12.00
- Spicy tuna roll baked with our dynamite sauce and finished with a sweet soy glaze, scallions and toasted sesame seeds
- Fire Cracker 13.00
- Large sea scallops chopped and mixed with a spicy sauce and massago rolled with cucumbers and avocado then topped with bright red tuna
- Crunchy Roll 13.50
- Peohe's coconut crunchy shrimp, avocado and daikon sprouts topped with seared ahi
- Spicy Thai Roll 13.00
- Fresh salmon, cucumber, and a Thai chili sauce roll topped with cilantro and Japanese yellowtail then finished with yuzu
- The Ninja 15.00
- Spicy tuna, coconut crunchy shrimp, avocado and siracha, topped with spicy scallops and eel sauce
Platters
- Chef's Choice Sahimi 28.95
- Chef's selection of today's fresh fish
- Sushi Combo Appetizer 17.95
- 8 piece spicy tuna roll, 1 piece tuna, 1 piece yellowtail, 1 piece smoked salmon, 1 piece albacore, 1 piece shrimp
- Sushi Combo for Two 33.95
- 8 piece lobster California roll, 2 piece tuna, 2 piece yellowtail, 2 piece albacore, 2 piece smoked salmon, 2 piece shrimp and 2 piece eel
Sides
- Edamame 4.95
- Miso Soup 3.00
- Ponzu Sauce 1.50
- Sushi Rice 1.50
Lounge Menu
Available only in the lounge. This is a sample menu only. Prices and availability may be subject to change.
Nigiri Sushi
- Flying Fish Roe 5.00
- Freshwater Eel 5.00
- Izumi Dai 5.50
- King Crab 9.00
- King Salmon 6.00
- Mackerel 5.00
- Octopus 4.75
- Pepper Seared Tuna 6.00
- Quail Eggs 1.50
- Salmon Roe 5.50
- Sea Urchin 8.00
- Seared Albacore 5.50
- Shrimp 5.50
- Smelt Roe 5.00
- Smoked Salmon 6.00
- Squid 5.00
- Surf Clam 5.00
- Tamago 4.25
- Tuna 5.75
- Tuna Belly 10.00
- Yellowtail 5.75
- Yellowtail Belly 6.50
Nigiri Sashimi
- Izumi Dai 13.75
- King Salmon 15.00
- Octopus 10.00
- Pepper Seared Tuna 15.00
- Sea Urchin 20.00
- Seared Albacore 14.00
- Smoked Salmon 15.00
- Tuna 14.75
- Tuna Belly 25.00
- Yellowtail 14.75
- Yellowtail Belly 16.25
Rolls
- Asparagus 3.50
- Cucumber 3.50
- Eel & Cucumber 6.00
- King Crab California 12.00
- Lobster Cali 9.00
- With massago
- Lobster California 8.50
- Philadelphia 6.50
- Salmon Skin 5.75
- Spicy Scallop 6.75
- Spicy Shrimp 6.50
- Spicy Tuna 6.00
- Spider 12.00
- Tekka (Tuna Roll) 5.50
- Veggie 5.75
- Yellowtail & Jalapeno 6.00
New Wave Sashimi
- Chili Citrus Yellowtail 16.75
- The rich buttery flavor of Japanese yellowtail served with serrano chilies and drizzled with a yuzu soy sauce
- Ponzu Salmon 15.50
- Fresh salmon with thinly sliced red onion, bonito flakes, cracked black pepper and our ponzu sauce
- Da Bomb 16.75
- Izumi dai with Thai chili sauce and cilantro. Finished with yuzu citrus sauce
- Peohe's Ahi Poke (Po-Kay) 13.50
- Hawaiian ahi cut into bite-size pieces and marinated with onion slivers, sesame seeds, scallions and our special poke sauce
- Pepper Seared Ahi 15.95
- Sashimi grade ahi quickly seared with salt and pepper. Served over a bed of thinly sliced red onion, avocado slices and a garlic ponzu sauce
Platters
- Chef's Choice Sashimi 28.95
- Chef's selection of today's fresh fish
- Sushi Combo Appetizer 17.95
- 8 piece spicy tuna roll, 1 piece tuna, 1 piece yellowtail, 1 piece smoked salmon, 1 piece albacore, 1 piece shrimp
- Sushi Combo for Two 33.95
- 8 piece lobster California roll, 2 piece tuna, 2 piece yellowtail, 2 piece albacore, 2 piece smoked salmon, 2 piece shrimp and 2 piece eel
Special Rolls
- Surf & Turf 13.50
- "Our unique twist to sushi". A lobster roll topped with seared filet mignon and finished with a soy glaze and toasted sesame seeds
- Rainbow 12.50
- A colorful lobster California roll topped with tuna, yellowtail, salmon, white fish, shrimp and avocado
- Albacore Special 11.50
- Spicy tuna roll topped with Canadian albacore, avocado and a garlic ponzu sauce
- Orange Crush 13.00
- Spicy tuna roll topped with fresh Atlantic salmon and dried bonito flakes, drizzled with a ponzu sauce
- Volcano 12.00
- Spicy tuna roll baked with our dynamite sauce and finished with a sweet soy glaze, scallions and toasted sesame seeds
- Fire Cracker 13.00
- Large sea scallops chopped and mixed with a spicy sauce and massago rolled with cucumbers and avocado then topped with bright red tuna
- Crunchy Roll 13.50
- Peohe's coconut crunchy shrimp, avocado and daikon sprouts topped with seared ahi
- Spicy Thai Roll 13.00
- Fresh salmon, cucumber, and a Thai chili sauce roll topped with cilantro and Japanese yellowtail then finished with yuzu
- The Ninja 15.00
- Spicy tuna, coconut crunchy shrimp, avocado and siracha, topped with spicy scallops and eel sauce
Sides
- Edamame 4.95
- Miso Soup 3.00
- Ponzu Sauce 1.50
- Sushi Rice 1.50
Appetizers
- Pupu Platter (Serves 2-4) 25.95
- Maui onion rings, Thai chicken spring rolls, Pacific fire shrimp, ahi poke tacos and coconut crunchy shrimp. Sorry, no substitutions
- Calamari 12.95
- Tender calamari lightly fried and served with Thai chili citrus
- Pacific Fire Shrimp 12.95
- Sauteed shrimp with island spices, garlic and butter
- Island Style Grilled Artichoke 9.95
- Quartered, steamed and marinated in island herbed brine and finished on the grill, served with lemongrass aioli
- Maui-Style Onion Rings 8.50
- A generous portion of lightly battered onion rings served with house-made chipotle catsup
- Coconut Crunchy Shrimp 13.95
- Large shrimp breaded with tempura batter, coconut and panko bread crumbs. Served with sweet yet tangy plum sauce
- Fresh Oysters On The Half Shell (Half Dozen) 14.95
- Dozen: $26.95 Fanny Bay, British Columbia oysters served with a tangy cocktail sauce
- Thai Steamed Mussels 15.95
- Tender steamed black mussels with kaffir lime-coconut broth
- Thai Chicken Spring Rolls 10.95
- Thai marinated chicken and julienne vegetables rolled in won ton skins and fried. Served with plum dipping sauce
- Crab, Avocado & Mango Stack 14.95
- Jumbo lump crab meat tossed in remoulade over layers of fresh avocado and mango
Wines By The Glass
- Korbel 7.50
- Champagne. Brut, split
- Moet & Chandon 18.00
- Champagne. Imperial, split
- Rosa Regale 12.00
- Champagne. Split
- Trapiche Oak Cask 8.00
- Chardonnay
- Casa Lapostolle 12.50
- Chardonnay
- Chateau Ste. Michelle Indian Wells 12.50
- Chardonnay
- Pepi 7.00
- Sauvignon Blanc
- Bogle 8.00
- Sauvignon Blanc
- Jekel 8.00
- Riesling
- Mezzacorona 7.50
- Pinot Grigio
- Luccio 8.25
- Moscato d'Asti
- Estancia 8.50
- Pinot Grigio
- Beringer 6.00
- White Zinfandel
- Conundrum 15.00
- White Blend
- Pine Ridge 8.00
- Chenin Blanc/Viognier
- Dynamite 7.25
- Merlot
- Tangley Oaks 9.25
- Merlot
- Flora Springs 12.00
- Merlot
- L De Lyeth 8.50
- Cabernet Sauvignon
- J Lohr Seven Oaks 9.50
- Cabernet Sauvignon
- Alexander Valley Vineyards 12.00
- Cabernet Sauvignon
- Trinity Oaks 7.50
- Pinot Noir
- Estancia 9.00
- Pinot Noir
- Belle Glos Meiomi 14.00
- Pinot Noir
- Trumpeter 8.50
- Malbec
Sake
- Hot Sake (Small Pitcher) 5.00
- Large Pitcher: $8.00
- Nigori 14.00
- 375ml bottle
- Rock 32.00
- 375ml bottle
- Haiku 15.00
- 375ml bottle
- Horin 30.00
- 300ml bottle
- Rock 50.00
- 750ml bottle
- Sake Sangria 10.00
- Malibu mango rum, Gekkeiken sake with fresh fruit and basil leaves
Specialty Martinis
- Bold Manhattan 12.00
- Jim Beam "Devil's Cut" bourbon, monin agave nectar and chocolate bitters
- Apple Cosmo 10.00
- Absolut orient apple vodka, DeKuyper 03 liqueur and cranberry juice
- Mocha-Tini 11.00
- Stoli vanil vodka, Kahlua mocha liqueur and Godiva chocolate liqueur
- Pomegranate Martini 12.00
- Pearl pomegranate vodka, DeKuyper pomegranate liqueur and a splash of cranberry juice
- Zen 10.00
- Three Olives berry vodka, Beefeater gin and Domaine de Canton ginger liqueur
- La Fleur 12.00
- Nolet's gin, St. Germain elderflower liqueur and orange bitters
- Jade Blossom 12.00
- Gekkeikan sake, Malibu coconut rum, Midori melon liqueur and pomegranate schnapps
Tropical Drinks
- Volcano (Enough for Two) 15.00
- An exotic blend of tropical juices made with Lahaina dark rum, Krista vodka, galliano and triple sec served in a volcano sized glass
- Peohe's Mango Margarita 9.00
- A frozen mango delight made with Cuervo gold tequila
- Ultimate Margarita 12.00
- Our top shelf with Patron silver tequila, Cointreau liqueur and our signature margarita mix
- Mango Mojito 10.00
- Malibu mango rum and monin syrup
- Pomegranate Mojito 10.00
- Bacardi superior rum and DeKuyper pomegranate liqueur
- Mojito Lux 12.00
- Our top shelf mojito featuring Ten Cane rum
- Moscato Sangria 10.00
- Malibu mango rum, Moscato white wine with fresh fruit and basil leaves. Also available with sake
- Fleur D'Lis 10.00
- Malibu coconut rum, Midori melon liqueur and a splash of DeKuyper peachtree schnapps with orange and pineapple juice
- Willie Mary 10.00
- Our signature bloody Mary featuring Demitri's bloody Mary mix and Absolut peppar vodka
Domestic Beers
- Budweiser 4.75
- Bud Light 4.75
- Coors Light 4.75
- Michelob Ultra 5.50
- Miller Light 4.75
- Samuel Adams Lager 5.75
- St. Pauli 5.75
- Non-alcoholic
Import Beers
- Amstel Light 5.75
- Holland
- Corona 5.75
- Mexico
- Heineken 5.75
- Holland
- Sapporo 22 oz. 9.00
- Japan
- Asahi 22 oz. 9.00
- Japan
Micro-Brew Beers
- Anchor Steam 5.75
- San Francisco
- Stone Pale Ale 5.75
- San Diego
- Coronado Golden Ale 5.75
- Coronado Mermaid's Red Ale 5.75
Customer Reviews & Ratings
0.1 out of 5 stars based on 5 votes
- Overall: 10/10
- Food: 0/10
- Service: 0/10
- Ambience: 0/10
- Value: 1/10