cajun pacific

_______gumbo, salad & starters_______

andouille sausage & chicken gumbo . . . cup 5.⁵⁰ / bowl 7.

mixed green organic salad with tropical fruit & red miso dressing . . . 8.

big eye & tombo tuna poke raw sushi-grade tuna tossed in soy sauce, sesame oil & wakame . . . 11.

fried sweet potato & eggplant wontons with spicy red banana sauce . . . 8.

poached walu thinly sliced walu lightly poached in dashi broth on yakatori noodles with reds miso aioli & basil oil . . . 12.

sweet red Tasmanian crab cakes on mango mouse & yuzu gelee . . . 12.

butter poached jumbo Hawaiian blue prawns with fried head and lilikoi dipping sauce . . . 12.

_______entrees_______

Summer pasta organic pasta tossed with Summer squash, pineapple & yuzu coconut sauce/vegetarian. . . 17.

Creole crawfish & pasta a house specialty: pasta & crawfish tossed in a Creole-spiced cream sauce . . . 18.

New Orleans barbecue shrimp a house specialty: large Gulf shrimp sauteed in a beer-butter-garlic-Worcestershire sauce, served with your choice of two sides . . . 20.

grilled hapu'upu'u served on udon noodles with pineapple, sweet potatoes & Chinese long beans in shrimp lemongrass broth . . . 27.

seared blue snapper on orange soy glaze with soybean and daikon, served with your choice of two sides . . . 27.

seared macadamia nut crusted tombo with pickled ginger and lilikoi beurre blanc, served with your choice of two sides . . . 26.

grilled big eye tuna with Tahitian vanilla coconut sauce, served with your choice of two sides . . . 26.

grilled walu with hearts of palm, bone marrow puree & basil oil, served with your choice of one side . . . 25.

Hawaiian braised short ribs served with your choice of two sides . . . 22.

choice of sides: white rice, wasabi-mashed potatoes, fried Chinese five-spice sweet potatoes, sauteed Chinese long beans, steamed baby bok choy

dessert

bread pudding with whiskey sauce -or- pineapple upside down cake . . . 6.

the menus and prices may change throughout the weekend due to availability of ingredients . . .we apologize when your first choice is not available

Reservations are always recommended, but walk ins/call ins are accepted whenever possible, please email or call us at 415.504.6652 with the night, time, number in your party and contact information (email and telephone number); confirmation will be sent to you either by email or voice. The posted menu may be subject to change. Orders for take-out are accepted at the availability of the kitchen.

About this weekend's fish . . . For Hawaiian Fish weekends, we source the fish from the Honolulu Fish Company, which is recognized as the nation's #1 raw fish supplier, handles it's product with the highest standards we have found in sourcing, packaging and shipping their product. Visit www.honolulufish.com for more information on the fish and the company and to www.hawaii-seafood.org for more information, including catch methods on these and other Hawaiian fish.

Hawaiian big eye tuna has a reddish-pinkish flesh color. Caught in deep, cool waters, it has a high healthy fat content; the texture is firm and the flavor mild and is excellent grilled and raw.

tombo tuna is like no other albacore tuna in the world: it has bright red sashimi meat, clear and translucent in appearance ( bright red albacore looks like candy when served raw); the taste is creamy and rich, with a smooth, firm texture from it’s high oil content. Big eye tuna's taste may be compared to ahi, kajiki or ono.

walu, which may also be called escolar, has a rich, buttery flavor that is luscious cooked and a delicacy raw. This exotic sashimi grade fish is also known as "white tuna" because of its rich oil content and texture, it grills up papery white; the taste is sweet, rich and buttery; the texture is moist with a very high oil content, and may be compared to ahi. Walu is a favorite at Cajun Pacific, and walu from the Honolulu Fish Company is truly special!

hapu'upu'u, which may also be called grouper, is a true Hawaiian sea bass, which serves up with large, delicate, white flakes, and a texture reminiscent of lobster.

blue snapper, or uku, share the same qualities that have given opakapaka and onaga their reputations as outstanding table fish: like other Hawaii snappers, uku has clear, translucent pink flesh that is delicately flavored, moist, and firm.