P S Restaurant Menu

Chicken tenderloin strips are marinated in a coconut cream, saffron & seasonings mix. Skewered, flamed roasted & served with grilled pineapple slice and spicy red curry, peanut sauce

4 large mushroom caps stuffed with spinach, feta cheese & onion. Roasted in a lemon, garlic, oregano whole butter reduction

Our hand tossed, homemade-crust, topped with a thai chile oil, basil and chicken stir fry. Finished with a mozzarella & fontina blend

Our lump crab cake, pan seared and laid with mesclun, curried potatoes and a sweet chilli garlic sauce

Orborio rice slowly cooked with chunks of diver scallops and fontina cheese, wrapped in cucumber and layered with lobster sherry sauce

Four gyozo wrappers, stuffed with chicken, bits of fresh lemongrass and other spices, wok fried and sauced with a carrot and ginger vinaigrette

Fresh fois gras, seared to medium rare, laid on a toast point and sauced with a ginger, fig and lime, butter sauce

Rice cellophane wrappers rolled with cucumber, carrot, mango, sprouts, & bamboo shoots drizzled with a sweet chilli garlic sauce

Shrimp, scallops and red bell pepper sautéed in a Thai smoked chilli paste

Sautéed slices of choice of meat in a soy oil and fresh basil sauce with bamboo shoots, sweet and hot peppers

Sautéed slices of choice of meat in a Hot Thai green curry and coconut cream sauce with baby peas, sweet and hot peppers

Your choice of meat sautéed in a spicy hot, but flavorful Thai red curry with coconut cream, sweet and hot peppers

Cellophane noodles sauteed with bean curd, garlic and turnip then simmered in a tamarind, tomato, chilli, lemon and peanut sauce and finally tossed with bean sprouts, scallions and egg

Your choice of fish, floured and lightly sautéed in a subtle blend of fresh ginger, bell pepper, scallion and other secret combinations to finish an outstanding sauce

An experience every day, soups from hot tamale to chilled melon and pear, only the freshest and seasonal ingredients make up our Du Jours

A Thai favorite, fresh lemon grass flavored broth with mushrooms and spices, simmered with choice of meat

Fresh romaine lettuce tossed with fresh grated parmesan cheese and our special ground anchovy, caesar dressing. Finished with soft brie croutons and asiago crisps

A wedge of iceberg lettuce served with warm gorgonzola cheese dressing, garnished with candied nuts, warm bacon and fresh tomatoes

Slow roasted beets, chilled and sliced served over baby arugula with candied walnuts, crumbly blue cheese and our Green Goddess Dressing

A mixture of baby field greens with berry tomatoes and fresh vegetables with your choice of dressing

Boneless breast of chicken, lightly breaded, baked and topped with our Gran Marnier, honey and orange sauce

8 oz. boneless Duck Breast simmered in Shaoxing Wine, Red Wine & Soy. Laid with Jasmine Rice and a Shaoxing Wine Reduction

Boneless breast of chicken encrusted in fresh herbs and garlic, roasted and sauced with a gorgonzola cream

Our homemade dough seasoned with fresh herbs are boiled then pan fried. Finished in an amazing moroccan tomato couli & aged provolone cheese sauce

Tender eggplant slices lightly breaded and layered with 3 cheeses finished with a raw tomato basil sauce

Portobello, shitake and crimini mushrooms sauteed with olive oil, thyme and shallots. Tossed with papadelle pasta and finished with a touch of vegetable stock and grated asaigo

Shrimp and scallops poached in white port, ginger & coriander, layed on top of a mint & peanut asian pesto

An 8 oz. tail, stuffed and baked with a ball of lump crab meat and sauced with an exquisite lobster sherry sauce

Center cut tuna loin marinated in rice wine vinegar, ginger and sesame oil, stacked between layers of crisp won-tons, black bean mango salsa and ginger cream

Tender shrimp, lightly sautéed and flamed in sherry, tossed with penne and finished with a lobster cream

Indian Ridge Provisions freshest seafood available, from Kona Kompachi to Hawaiian Pink Snapper

Medallions of prime veal sautéed with apple flamed off with apple brandy and finished with fresh cream and lemon

Veal tenderloin butterflied pounded lightly and marinated in coconut saffron and spices. Then stuffed with a Thai chicken sauté, rolled and roasted and served with cellophane noodles and spicy hot Thai peanut dipping sauce

An 18oz. lamb shank slowly braised to perfection, finished with an aromatic lamb jus

Center cut prime Kurobuta pork chops pan seared and slow roasted. Sauced with a Thai BBQ Sauce

Baby rack of lamb, herb crusted & roasted to your desired doneness. Served with lamb jus.