Ginger Barbequed Gulf Shrimp

with Steamed Rice and Crunchy Wontons

“Thai Smokey”

Tchoup Chop Seasoned Smoked Tofu served with Udon Noodles, Julienne Shiitake Mushrooms and Diced Green Onion in a Spicy Cream Sauce

Homemade Dumpling Box

with a Fresh Pork & Ginger Filling, Hand Rolled, Steamed and served with a Sake-Soy Dipping Sauce

Kiawe Smoked Pork Ribs

with Hoisin Barbeque Sauce and Toasted Sesame Seeds

Chef Nicholas’ Creative Soup of the Day

Miso Soup

with Lobster, Tofu, Green Onions and Shiitake Mushrooms

Sliced Vine Ripe Tomatoes, Cashew Crusted Goat Cheese, Fresh Cilantro & Swe

with Sprinkled Hawaiian Sea Salt and Sunomono Marinated Cucumbers

Tchoup Chop Salad

with Baby Lettuce, Toasted Cashews, Fresh Orange Supremes, Yellow Pea Tendrils and a Creamy Soy Dressing

Julienned Applewood Smoked Duck and Romaine Lettuce

Tossed in a Sun-Dried Tomato Vinaigrette with Toasted Macadamia and Shaved Manchego Cheese

Tchoup Chop Moo Shu Style Vegetable Plate

with Spicy Eggplant, Snow Peas, Shiitake Mushrooms, Vegetable Fried Rice, Spicy Garlic Glaze, Butter Lettuce Leaves and Sesame Pancakes

Rice Flour Pan Crispy Grouper

with Udon Noodles & Napa Cabbage, Enoki Mushrooms, Fresh Coriander Leaves and Green Onion in a Hot and Sour Broth (Tom Yum)

Macadamia Nut Crusted Atlantic Salmon

served with Ginger-Soy Butter Sauce, Wasabi Mashed Potatoes and Stir Fried Vegetables

Wok Fried Green Curry Hereford Beef and Pepperberry Kurabota Pork

with Eggplant over Sticky Rice with Julienne Red Pepper and Green Onion

Wok Fried Shrimp Pad Thai

with Rice Noodles, Mixed Vegetables, Peanuts, Egg, and Cilantro

Grilled Tuna Loin Sliced over Mixed Asian Greens

Tossed in Lemongrass-Lime Vinaigrette with Culantro, Scallion, Cilantro, Red Onion, Vine Ripe Tomato Wedges and Roasted Rice Powder

Grilled Hereford Filet Burger

served with Potato Gaufrettes, Shaved Sweet Onion, Sliced Vine Ripe Tomato, Apple Cider Dill Pickle Spear and Sriracha Emulsion

Kalua Pork Loco Moco “A Tribute to My Friend Sam Choy”

Slow Braised Pork over a Hawaiian Style Omelet with Chef Emeril’s Favorite Fried Rice

Tchoup Chop Chicken Tenders

with French Fries and Honey Mustard Dipping Sauce

Cheese Tortellini Alfredo

with Parmesan Cheese

Chicken Spring Rolls

with Barbeque Dipping Sauce

Tchoup Chop’s Baby BAM!! Burger

with Lettuce, Tomato, Pickle and French Fries

Kicked Up Children’s Hawaiian Plate

Emeril’s Fried Rice (Pork, Chicken and Shrimp), Chicken Egg Roll and Teriyaki Chicken Breast

Seared 4 oz Filet Mignon

with Mashed Potatoes, Green Beans And Chinese Mustard-Palm Sugar Reduction Sauce

Spicy Tuna Roll

California Roll

Vegetable Roll

Sashimi Plate

consisting of Three Pieces of Tuna and Salmon

Nigiri Plate

consisting of Two Pieces of Tuna, Salmon and Shrimp

Homemade Dumpling Box

with a Fresh Pork & Ginger Filling, Hand Rolled, Steamed and served with a Sake-Soy Dipping Sauce

Mongolian Barbeque Chicken on a Crispy Won Ton Chip & Bibb Lettuce

served with Julienne Green Onion, Cucumber, Roasted Red Pepper with Mint Raita

Kiawe Smoked Pork Ribs

with Hoisin Barbeque Sauce and Toasted Sesame Seeds

Seared Sea Scallops on Double Fried Plantains

with Garlic-Lime Butter Sauce and Jicama Salad

Ahi Tuna Lettuce Wraps

served with Ponzu Sauce, Crispy Won Ton Threads, Shaved Jalapeño, Basil Oil and Sriracha in a Bibb Lettuce Cup

Tchoup Chop Crunchy Shrimp

served with Butter Lettuce Leaves and Hot & Sour Chile Glaze

Polynesian Crab Cake

with Mango-Habanero Butter Sauce and Papaya Salsa

Tchoup Chop Kalua Pork Egg Rolls

served with Orange-Chile Dipping Sauce

Ginger Barbequed Gulf Shrimp

with Steamed Rice and Crunchy Wontons

Chef Nicholas’ Creative Soup of the Day

Miso Soup

with Lobster, Tofu, Green Onions and Shiitake Mushrooms

Butter Lettuce

with an Orange-Miso Dressing, Cucumber, Candied Pecans, Honey-Lime Marinated Mango and Drunken Goat Cheese

Sliced Red Beet & Heirloom Tomato Salad

with Kaffir Lime Vinaigrette, Water Spinach, Rice Powder, Micro Cilantro and Feta Cheese

Tchoup Chop Salad

with Baby Lettuces, Toasted Cashews, Fresh Orange Supremes, Yellow Pea Tendrils and a Creamy Soy Dressing

Sliced Applewood Smoked Duck and Romaine Lettuce

Tossed in a Sun-Dried Tomato Vinaigrette with Toasted Macadamia and Shaved Manchego Cheese

Black Pepper Grilled Niman Ranch Black Angus Rib Eye

with Garlic Mashed Potatoes, Applewood Smoked Kurabota Bacon Reduction Sauce and Ginger Buttered Asparagus

Tchoup Chop Chicken “Hawaiian Style”

Rotisserie Roasted Half Chicken served with Spicy Peanut Fried Rice, Pineapple-Soy Glaze, Stir Fried Bok Choy and Baby Carrots

Macadamia Nut Crusted Atlantic Salmon

served with Ginger-Soy Butter Sauce, Wasabi Mashed Potatoes and Stir Fried Broccolini & Enoki Mushrooms

Seared Sea Scallops

with Yellow Thai Curry-Lobster Cream, Shrimp & Fire Roasted Sweet Corn Kokuho Rice Risotto, Grated Grana Padano and Fresh Parsley

Colorado Lamb Rib Rack

with Habanero Spiced Fingerling Potato Salad, Creamy Napa & Red Cabbage Slaw and a Cherry Barbeque Sauce

Asian Pepper Seared Kurabota Pork Loin

with Yuca & Sweet Plantain Mash, Jerk Spiced Mango Rum Reduction and Heirloom Tomato & Cucumber Jalapeno Salad

Tchoup Chop Moo Shu Style Vegetable Plate

with Spicy Eggplant, Snow Peas, Shiitake Mushrooms, Vegetable Fried Rice, Spicy Garlic Glaze, Butter Lettuce Leaves and Sesame Pancakes

Pan Roasted Hereford Filet Mignon

with Chili Oil tossed Purple Peruvian Potato Lyonnaise, Chinese Mustard-Palm Sugar Reduction Sauce and Thai Curry Spiced Haricots Vert Salad

Roasted Maple Leaf Farms Duck Breast

with Spicy Basil Sauce, Pastrami Confit Duck Leg, Julienne Sautéed Bok Choy, Bell Peppers, Sweet Onion and Kokuho Rice

Wok Fried Shrimp Pad Thai

with Rice Noodles, Mixed Vegetables, Peanuts, Egg and Cilantro

Wok Fried Grouper

with Chinese Garlic Sausage Tossed Pançit Noodles. Chinese Chives, Mango-Ginger Puree and Flash Fried Spinach

Chef Emeril’s Favorite Fried Rice

Stir Fried Green Beans

with Pork Glaze

Stir Fried Seasonal Vegetables

Stir Fried Garlic Mushrooms

Thai Tea Crème Brûlée

with Honey-Lemon Sauce, Fresh Raspberry and Mint Leaf

Emeril’s Banana Cream Pie

with Graham Crust, Caramel Sauce, and Chocolate Shavings

Warm Individual Pineapple Upside Down Cake

served with Caramelized Ginger Ice Cream

Bitter Sweet Chocolate Glazed Peanut Butter Cream

Layered Kahlua Chocolate Cake Served with Banana Foster Sauce, Pecan Pralines and Sweet Cream

Key Lime Pie

with Huckleberry Sauce, Candied Lime Zest and Meringue

Rum Cake

with Tropical Fruit Salsa and Rum Raisin Ice Cream

Mini White Chocolate Macadamia Nut Cookie & Dulce de Leche Ice Cream Sandwi

with A Pineapple Coconut Sauce

Guava Cheese Cake

with Almond Crust and Mango Sauce

A Selection of Homemade Ice Creams

Homemade Tropical Sorbets

Homemade Vanilla Bean Ice Cream

with a Chocolate Chip Cookie, Fudge Drizzle and Caramel Sauce

Kahlua Cake Sundae

served with Vanilla Ice Cream, Chopped Peanuts, Caramel Sauce, Whipped Cream and Cherries

Chocolate Covered Strawberries

served with Sweet Cream