Peohe's
Thai-marinated chicken and julienne vegetables lightly fried. Served with hot vinegar and plum dipping sauce
Large shrimp dipped in tempura batter, coconut and breadcrumbs, then fried. Served with a selection of dipping sauces
Tender calamari lightly fried and served with your choice of Thai chili citrus or sweet and spicy pepper sauce
A generous portion of lightly battered onion rings served with house-made chipotle catsup
Jumbo shrimp served with a tangy cocktail sauce
Sautéed shrimp with island spices, garlic, and butter
Poached in seasoned bouillon. Served with lemon-basil aioli
cocktail shrimp, coconut crunchy shrimp, Maui onion rings, and glazed filet mignon brochette | Sorry, no substitutions.
This classic lobster dish is served piping hot, finished with whole butter and sherry
Crisp baby greens tossed in our own orange-ginger vinaigrette, topped with Mandarin oranges and candied walnuts
Romaine lettuce, fresh Parmesan cheese, croutons and Caesar dressing
Fresh lettuce and crisp garden vegetables served with your choice of dressing
Baby spinach with mushrooms, onions, chopped eggs and bacon. Served with hot bacon vinaigrette
An English muffin topped with two poached eggs, Canadian bacon and hollandaise
Egg bread dipped in a cinnamon batter and dusted with powdered sugar
A generous cut of honey glazed ham, grilled and served with two eggs any style
French toast, two eggs any style and two sausage links
Crab, asparagus, and Jack cheese. Finished with a champagne cream sauce
Two poached eggs and smoked salmon served on English muffins topped with hollandaise sauce
Stuffed with rock shrimp, roma tomatoes, basil, garlic and finished with a pesto cream sauce
Grilled 6 oz. filet mignon served with two eggs any style, accompanied by brunch potatoes and fresh fruit
Alaskan Halibut filet sautéed to perfection with macadamia nuts, bananas and Frangelico
Atlantic Salmon rolled in toasted sesame seeds. Served with sautéed Szechuan vegetables and Thai peanut sauce
Large shrimp dipped in tempura batter, coconut and breadcrumbs and deep-fried. Served with a selection of dipping sauces
Coated with breadcrumbs, stuffed with jumbo lump blue crabmeat. Baked and finished with a caper butter sauce
Spiced chicken, grilled and served on a bed of spinach pappardelle pasta with a garlic cream sauce
Blackened Mahi Mahi, Asian coleslaw and mango pico de gallo all wrapped in a chipotle flour tortilla
Blackened Ahi Tuna atop a bed of baby greens with tomatoes, cucumbers, red onions and served with a Thai citrus vinaigrette
Served with french fries and coleslaw
Shrimp, crab, bacon, avocado, diced tomato and cucumber on a bed of chopped romaine lettuce
Pasta tossed with olive oil, roma tomatoes, basil, garlic and topped with Parmesan cheese
Lightly battered and breaded with Japanese breadcrumbs.
Jumbo lump blue crabmeat, traditionally seasoned and served open-faced with remoulade
One half pound of ground sirloin rolled in shallots and cracked pepper. Served with caramelized onions
Lobster salad, lettuce and tomato on sourdough bread
Roasted turkey, bacon, baby greens, diced tomato and chipotle mayonnaise
Prime Rib, slow roasted, sautéed onions and Jack cheese on a French roll. Served with au jus and creamed horseradish
Rich Godiva chocolate liqueur cake with molten chocolate center. Served warm with chocolate sauce, Heath Bar Crunch and macadamia ice cream.
Large shrimp dipped in tempura batter, coconut and breadcrumbs, then fried. Served with a selection of dipping sauces
Tender calamari lightly fried and served with your choice of Thai chili citrus or sweet and spicy pepper sauce
Sautéed shrimp with island spices, garlic and butter
Thai-marinated chicken and julienne vegetables lightly fried. Served with hot vinegar and plum dipping sauce
Jumbo shrimp served with a tangy cocktail sauce
A generous portion of lightly battered onion rings served with house-made chipotle catsup
Jumbo lump blue crab cake sautéed and served with chipotle mayonnaise
Poached in seasoned bouillon. Served with lemon-basil aioli
A selection of our house favorites including Thai chicken spring rolls, cocktail shrimp, coconut crunchy shrimp, Maui onion rings and glazed filet mignon brochette (Sorry, no substitutions)
This classic lobster dish is served piping hot, finished with whole butter and sherry
Shrimp, crab, bacon, avocado, diced tomato, and cucumber on a bed of chopped romaine lettuce
Romaine lettuce, fresh Parmesan cheese, croutons and Caesar dressing
Crisp baby greens tossed in our own orange-ginger vinaigrette, topped with Mandarin oranges and candied walnuts
Fresh lettuce and crisp garden vegetables served with your choice of dressing
Baby spinach, with mushrooms, onions, chopped eggs and bacon. Served with hot bacon vinaigrette
Coated with panko breadcrumbs, stuffed with jumbo lump blue crabmeat. Baked and finished with a caper butter sauce
Alaskan Halibut filet sautéed to flaky perfection with macadamia nuts, bananas, and Frangelico
Atlantic Salmon rolled in toasted sesame seeds. Served with sautéed Szechuan vegetables and Thai peanut sauce
Large shrimp dipped in tempura batter, coconut and panko breadcrumbs, then lightly fried. Served with a selection of dipping sauces
Pasta tossed with olive oil, roma tomatoes, basil, garlic and topped with Parmesan cheese
Spiced chicken, grilled and served on a bed of spinach pappardelle pasta with a garlic cream sauce
Lightly battered and breaded with Japanese breadcrumbs.
One half pound of ground sirloin rolled in shallots and cracked pepper. Served with caramelized onions
Lobster salad, lettuce and tomato on sourdough bread
Jumbo lump blue crabmeat, traditionally seasoned and served open-faced with remoulade
Roasted turkey, bacon, baby greens, diced tomato and chipotle mayonnaise
Blackened Mahi Mahi, Asian coleslaw and mango pico de gallo all wrapped in a chipotle flour tortilla
Prime Rib, slow roasted, sautéed onions and Jack cheese on a French roll. Served with au jus, creamed horseradish and french fries
Blackened Ahi Tuna atop a bed of baby greens with tomatoes, cucumbers, red onions and served with a Thai citrus vinaigrette
Served with french fries and coleslaw
Rich Godiva chocolate liqueur cake with molten chocolate center. Served warm with chocolate sauce, Heath Bar Crunch and macadamia ice cream.
Fresh sashimi grade ahi seared with pepper and served with thinly sliced red onions, avocados and garlic ponzu sauce.
Colossal shrimp & large bay shrimp in a gazpacho cocktail sauce.
Fanny Bay, British Columbian oysters, served with tangy cocktail sauce.
Jumbo lump crabmeat tossed in remoulade over layers of fresh avocado and mango.
A perennial favorite with butter, spinach, Pernod, and béarnaise.
Sautéed shrimp with island spices, garlic and butter.
Thai-marinated chicken and julienne vegetables lightly fried and served with hot vinegar and plum dipping sauce.
Poached in seasoned bouillon. Served with lemon-basil aioli.
Large shrimp dipped in tempura batter, coconut and breadcrumbs, and then fried. Served with a selection of dipping sauces.
Tender calamari lightly fried and served with your choice of Thai chili citrus or sweet and spicy pepper sauce.
Jumbo lump blue crab cake sautéed and served with a chipotle mayonnaise.
Lightly battered onion rings served with house-made chipotle catsup.
Hawaiian glazed short ribs served with spiced apple slaw and julienne green onion.
A selection of our house favorites including Thai chicken spring rolls, cocktail shrimp, coconut crunchy shrimp, Maui onion rings, and glazed filet mignon brochette.
This classic lobster dish is served piping hot, finished with whole butter and sherry.
Crisp baby greens tossed in our own orange ginger vinaigrette topped with mandarin oranges and candied walnuts.
Fresh lettuce and crisp garden vegetables served with your choice of dressing.
Romaine lettuce, fresh Parmesan cheese, croutons and Caesar dressing.
Baby spinach with mushrooms, onions, chopped egg, bacon and hot bacon vinaigrette.
Poached scallops, smoked salmon, bacon, lobster, shrimp and crab on a medley of field greens with goat cheese. Served with your choice of dressing.
Unique to Peohe’s. Fresh halibut filet sautéed with macadamia nuts, bananas and Frangelico. Served with wild rice.
Grilled and served over garlic mashed potatoes with a Pinot Noir sauce and steamed asparagus.
Coated with breadcrumbs, stuffed with crabmeat. Baked and finished with a caper butter sauce and wild rice.
Atlantic Salmon rolled in toasted sesame seeds and baked. Served with sautéed Szechwan vegetables and Thai peanut sauce.
Premium grade Yellowfin Tuna, char-grilled and served with Warm soy-ginger butter and wasabi cream sauce, steamed white rice.
Served with a hot and spicy Thai sauce on a bed of sautéed vegetables.
Phyllo wrapped salmon with carrots, leeks and red peppers in a sun-dried tomato cream sauce. Served with wild rice.
Crusted with jumbo lump crabmeat and topped with Dynamite sauce. Served with wild rice.
Jumbo shrimp baked with island spices, garlic and butter. Served with steamed white rice.
Large shrimp dipped in tempura batter, coconut, breadcrumbs and lightly fried. Served with wild rice and a selection of dipping sauces.
Lobster ravioli with shrimp, scallops and spinach sautéed in a chevre sauce.
Served with drawn butter and wild rice.
One dozen large shrimp prepared teriyaki, coconut and grilled. Served with wild rice.
Pan seared jumbo scallops sautéed in fresh ginger, garlic, and lemongrass topped with orange-sesame vinaigrette.
Fresh grilled fish, grilled shrimp and grilled scallops. Accompanied by wild rice.
Served with garlic mashed potatoes.
Served with a wild mushroom Merlot sauce, Maui style onion rings and garlic mashed potatoes.
Grilled, served with garlic mashed potatoes.
Served with garlic mashed potatoes.
Grilled pork chop with honey-bourbon demi glace and garlic mashed potatoes.
Marinated in jerk spice seasoning and grilled. Served with sweet tamarind sauce, pineapple chutney and garlic mashed potatoes.
Filet Mignon nestled in bacon and pastry. Accompanied by a duet of béarnaise and bourguignon sauces. Served with garlic mashed potatoes.
Rich Godiva chocolate liqueur cake with molten chocolate center. Served warm with chocolate sauce, Heath Bar Crunch and macadamia ice cream. | Please order prior to dinner to allow for 30 minute preparation