Surf's Up with the Kingfisher Summer Road Trip's New Menu

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Quick! Put “Good Vibrations” by the Beach Boys on repeat, because the Kingfisher Summer Road Trip is taking diners to California and Hawaii, with Chef Fred Harris behind the wheel. This marks the fifth leg of the road trip, with a menu that will keep you hanging loose through Aug. 16. 

Wally World is closed for maintenance right now, so the trip will be mostly focused on the signature cuisines of the Golden and Aloha states. Check out the California/Hawaii Sampler, a spread of Hawaiian-style poke, Crab Louis (aka: “The King of Salads”), sea asparagus salad, rambutan (a spiny red tropical fruit), pineapple, papaya, candied macadamia nuts and Humboldt Fog Goat Cheese ($24).

The entrée offerings include lamb sirloin with an orange-tarragon glaze ($17.50), a San Francisco-style seafood stew ($27), baked stuffed sole with potatoes and veggies ($22), and a poke-style marlin with soy sauce and seaweed ($26). Dessert will be nectarine blackberry crisp ($8.25) or a macadamia coconut tart ($7.50). Wash it all down with some California beer or wine, or a fun cocktail, like the Tropic Thunder, with pineapple vinegar, red bean paste and rum ($10.50).

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