Kalani's At Lake Tahoe
1001 Heavenly Village Way Suite 26, South Lake Tahoe, CA 96150

Lunch: Monday - Sunday 12:00pm-3:000pm

Dinner: Monday - Sunday 5pm-Close

Happy Hour: Served Daily in our Puka Lounge or Sushi Bar, 3:00pm-6:00pm

(530) 544-6100


Dinner Menu

Starters
Pulehu Baby Back Ribs - Kalani’s signature appetizer, grilled over an open flame and basted with a savory sesame garlic soy sauce  

Hawaiian Style Ahi Tuna Tartar - Sesame chili soy, island sea salt, garlic and crispy yam chips

 
Pork Belly Lettuce Wraps - Pan seared braised pork belly slices, plum char-siu sauce, daikon radish, carrots, cucumber, jalapeno peppers, cilantro and mint  
Kahuku style Coconut Shrimp - Kula greens, sweet thai chili coconut sauce with cilantro and basil  
Crab Cake - Pan fried panko breaded jumbo crab cake made from dungeness, snow and pacific blue crab meat, garlic, green onions, and cilantro - served with a coconut red curry sauce, yuzu beurre blanc and green papaya salad  
Mushroom Risotto - Shiitake mushrooms, oyster mushrooms, edamame, white truffle oil, marscapone cheese, parmeasan cheese and butter  
Kalani’s Luau Sampler Platter - Pulehu baby back ribs, Crab Cake, and Coconut Shrimp  

Salads & Soups
Heavenly Salad - slow roasted beets, mango, chevre goat cheese, radicchio, mandarin oranges, toasted macadamia nuts, sweet and sour chili vinaigrette and wasabi aioli  
Caesar Salad - Hearts of romaine, shaved parmesan cheese, our caesar salad dressing with garlic and anchovy, sunflower seeds, edible orchid petals, crispy yams and deep fried julienned wonton strips  
Kalani’s House Salad - Kula greens, oriental sesame vinaigrette, diced plum tomatoes and red onions  
Kona Lobster Bisque - With a hint of sherry, masago scallion aioli, and chives  
Carrot Ginger Soup - Puree of carrot soup accented with fresh ginger and laced with crème fraiche  
Pork Belly Tom Yum Soup - Braised pork belly in a hot and sour coconut broth, accented with kaffir lime leaves and lemon grass - accompanied with shitake and oyster mushrooms, carrots, onions, diced tomatoes and cilantro  

Vegetable Alternatives...
Seared Tofu - Sauté of julienned garden vegetables, baby bok choy and a plum chimichurri sauce  
Hibachi Marinated Vegetable Medley - Chef’s choice, marinated in sesame soy vinaigrette and char-grilled  

From the Sea...
Pan Caramelized Miso-Yaki Sea Bass - Featured in Bon Appetit Magazine – Thai basil mash, wilted kula greens with balsamic, and ponzu beurre blanc  
Hamachi (Yellow-Tail) - Furikaki crusted sashimi grade Hamachi filet, pan seared medium, saute of brussel sprouts and roasted garlic, garlic wasabi mash potatoes, with a yuzu beurre blanc  

Hawaiian Snapper - Grilled with garlic wasabi mash potatoes steamed asparagus, basil coconut thai chili sauce. Please note: snapper species will vary due to seasonality and availability

 
Waimea Seared Scallops - Wasabi potato hash cake, sake-soy beurre blanc, truffle oil and spinach  
Crab Crusted Mahi - Pan seared Hawaiian Mahi filet crusted with crab, dijon mustard and panko bread crumbs, sweet potato mash, steamed broccolini, green papaya salad, and a spicy sambal chili butter sauce  

Mixed Seafood Grill - Grilled jumbo shrimp, scallops and our Hawaiian fresh fish of the day - on a bed of mushroom risotto with shiitake and oyster mushrooms, edamame, white truffle oil, mascarpone cheese, parmesan and butter, sauteed bok choy and a ginger chimichurri sauce

 

From the Land...

Red Thai Curry Cream Chicken - Grilled organic chicken breast, deep fried boneless chicken leg torchon, saute of julienned vegetables, red bell peppers, sugar snap peas, sesame chili oil and white rice

Big Island Filet Mignon - 8 ounces, wasabi potato hash cake, broccolini, fried curly yams

Alaea Seasoned Rib Eye -12 ounces, wasabi garlic mash potatoes, asparagus and garlic blue cheese butter

HuliHuli Duck - Roasted Maple Leaf Farms duck breast, duck confit lumpia, thai basil mash potatoes, broccolini, green papaya salad, plum char-siu sauce and beurre blanc

“Island Style” BBQ - Kalani’s signature baby back pork ribs, basted in Korean kalbi sauce, steamed baby bok choy, and garlic wasabi mash potatoes

Tomahawk Kurobuta Pork Chop - Grilled bone-in frenched kurobuta pork chop, sweet potato mash, saute of brussel sprouts and roasted garlic cloves with a star anise pork reduction

Lamb Shank - Ginger and soy braised Colorado lamb shank, basted and roasted in a sweet and tangy chinese bbq sauce, garlic wasabi mash potatoes and steamed broccolini

Steak & Lobster Tail - an 8 ounce filet mignon and a 6-7 ounce cold water lobster tail



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