Appetizers range in price from 9.00 to 15.00 (for the platter). Prices, menu items and ingredients are subject to change.

THAI SUMMER ROLLS:
Shredded carrots and cabbage, basil, cilantro and mint, wrapped  in rice paper, with a spicy peanut sauce.  Choose fresh or seared
CAJUN CRUSTED AHI:
Thinly sliced fresh ahi seared rare, with three delectable sauces: sweet red chili sauce, soy unagi, and wasabi aoli
HANALEI TARO FRITTERS: ~ Ours alone!
Tasty polenta-crusted taro with pineapple ginger chutney
CRAB QUESADILLAS:
Tortillas with organic white cheddar, minced crab, bell peppers, red onions, garlic, cilantro and lime juice, served with papaya black bean salsa and a drizzle of chipotle chile sour cream
PORCINI CRUSTED SCALLOPS
Sautéed with mushrooms and greens, with a cashew date dressing
SEAFOOD  ROCKETS:
A mélange of shrimp, fish and coconut with curry and mild spices, quick-fried in crispy lumpia.   With a sweet red chili sauce
THE PUPU PLATTER:
Samples of our taro fritters, seafood rockets, summer rolls and seared ahi, with sensational sauces and chutney

CAESAR SALAD:
with homemade croutons and shaved parmesan
LOCAL COLOR SALAD:
A hearty helping of organic greens and vegetables, sprouts, and toasted pumpkin seeds, with balsamic vinaigrette or lilikoi dressing

You may also add a full serving of grilled fish or herb-encrusted goat cheese crostinis to your salad

SAVORY SOUPS:
From vegan delights to hearty chowders
~ Bread is served with soup, and is also available upon request
~Our exceptional wine list includes selections from the vineyards of Marchesi Antinori?.Girard Winery?.Louis Jadot?.Newton Vineyard?.Sonoma-Cutrer?.and Rosemount Estate

E N T R E É S
Prices are approximately 18.00 to 27.00;  children's selections, 8.00.
~ Ingredients are subject to change ~

FROM THE SEA:
Fresh island fish grilled or blackened to perfection, served with rice pilaf or potatoes and our fine fresh vegetables.
Choose a luscious sauce:   honey ginger Dijon, macadamia butter,or peppered pineapple sage
THE FRANCESCA:
Our puttanesca features tonight's pasta with sun-dried tomatoes, pepperoncini, mushrooms and Kalamata olives, sautéed in a sherry marinara sauce Another fine choice: The Francesca with Shrimp
WASABI CRUSTED AHI:
Hawaiian tuna with a mirin shoyu ginger sauce,  served with rice pilaf and tonight's fresh vegetables
THE SOMBRERO:
Southwestern style!  Sweet island corn, roasted tomatoes, black beans, a poblano chile and spicy enchilada sauce with a luscious cheddar and egg gratinée atop a corn tortilla.  Served with rice
THE SHANGHAI:
Sautéed tofu and crisp vegetables with roasted cashews   in a tamari ginger sauce,  served over rice pilaf
 Also consider:  The Shanghai with Shrimp
SEAFOOD SORRENTO:
Divine seafood pasta with fish and shrimp, tomatoes, Kalamata olives, mushrooms, onions, bell peppers and capers, sautéed in a garlic sherry sauce
JUST FOR LITTLE KEIKIS:
Quesadilla Grande ? or pasta with butter or marinara

H e a v e n l y   H o m e m a d e   D e s s e r t s
With the finest pure ingredients, including organic cacao {chocolate}, and no refined sugar
Lilikoi Mousse:
Lilikoi, or passion fruit, is both tangy and sweet. Our luscious mousse is served in a margarita glass, adorned with fresh kiwi
Ronbo's Divine Carrot Cake made with pineapple and shredded coconut
Banana Mac Pie:
This island treat stars macadamias and our own organic bananas
Postcards' Famous Chocolate Silk:
The Vegan's Delight
With a crust of graham crackers, dried cherries and crushed cashews, our chocolate/tofu pie has no butter or eggs.  Delicious!
Crème Brulée:
Paris in Hanalei: creamy custard with a carmelized topping
Coconut Sorbet It's divine!:
Two scoops served with fresh fruit
Above desserts   7.00

The Chocolate Volcano Soufflé:
Served warm with crème anglais {vanilla sauce} and a raspberry drizzle, it's a chocolate lover's dream                                               9.00
Pineapple Upside-Down Cake:
A classic dessert ? and a bow to Hawaii's golden fruit. Served with a scoop of our delectable coconut sorbet                                    9.00
Kona Organic Coffee:                                                 3.00
Peaberry's Gourmet Decaffeinated:                   3.00
Choice of teas: (Earl Grey, organic fruits?)               2.00

B E V E R A G E S

BANANA SHAKE:
with soy milk, vanilla and cinnamon
TROPICAL TRIUMPH:
Papayas, bananas and pineapple juice              
HANALEI  RUSH:
Carrots, apples, beets and ginger. Energizing!
Hibiscus Cooler    A beauty: Pineapple juice blended with mint and hibiscus iced tea
Fresh Limeade:
Sweetened organic lime juice with purified water
Blue Sky Natural Sodas  ( lemon-lime, black cherry or cola)
Calistoga Sparkling Water
Coffee:
Kona Organic Coffee; Peaberry's Gourmet Decaffeinated
Teas:
from Earl Grey to organic fruit teas (peppermint, lemon and more

Website: www.postcardscafe.com

(The crust has gone through many incarnations….this is one very successful version)

POSTCARDS' CHOCOLATE SILK PIE

FILLING
            4 cups of barley malt chocolate chips
            2 boxes extra firm Mori Nu tofu, 12.3 oz.
            2 TBS pure vanilla extract
            1 cup fine-grained turbinado sugar

                        Melt chips, preferably in a double boiler.
                        (Don't overheat; melt slowly.)

                        Blend with rest of ingredients in a food processor until very                         smooth.

CRUST
            1 cup ‘healthy' graham cracker crumbs
            1 cup sun-dried cherries
             ( or substitute equal amount of graham cracker crumbs for the cherries)
            1 cup whole cashews
           2/3 cup melted soy margarine

Using a food processor, finely grind the first 3 ingredients.  Add margarine to moisten crumbs.

Pack down firmly in an 8-10 inch springform pan.  Bake at 350 for 10 minutes or until edges turn slightly brown.

Cool crust.  Then pour chocolate mixture into crust.  Cool for 4 hours before cutting.  Serves 8.