Azul Restaurant MenuItalian | Kapolei Main Menu
thinly sliced raw filet mignon, topped with fresh arugola, shaved parmesan cheese, fresh squeezed lemon and extra virgin olive oil.
our artisan ciabatta bread, sliced and lightly charred, one slice topped with fresh diced tomatoes, garlic and basil, one with melted mozzarella cheese and anchovies and one with sautéed porcini mushrooms.
delicately minced raw ahi tuna, served on panzanella and fresh rucola, draped in fresh chives and olive oil.
t &t calamari squid lightly dusted in flour and deep fried, served with house made marinara sauce and aioli.
slices of eggplant gently fried, layered with fresh tomato sauce, mozzarella, and fresh basil, finished in the oven and topped with parmesan cheese.
fresh tuscan melon and prosciutto di parma.
spring local mix salad, shaved carrots, sliced tomatoes, in our homemade balsamic vinaigrette dressing.
goat cheese balls infused in truffle honey and covered in walnuts, served on a bed of rucola with pears.
sliced tomatoes, fresh imported buffalo mozzarella, basil, extra virgin olive oil.
crisp romaine lettuce tossed in our homemade dressing with croutons and parmesan cheese.
soup of the day.
shrimp and lobster meat, chives infused oil.
homemeade potato dumplings, choice of sauce: bolognese, pesto, pomodoro.
homemade ravioli stuffed with ricotta and spinach sauté in a tomato and basil sauce.
linguine with original pesto recipe, potatoes and green beans.
originating in bologna this sauce is made with a variety of ground meats and tomato sauce.
penne sauté in our homemade tomato sauce, garlic, crushed chili peppers and italian parsley.
penne pasta sauteed with olive oil, garlic, white wine, zucchini and diced mahi mahi with a scent of lime.
spaghetti sauté with clams, mussels and shrimps, in extra virgin olive oil, garlic, white wine, crushed chili peppers, chopped italian parsley and cherry tomatoes.
homemade fettuccine sautéed in olive oil, chili pepper, white wine, cherry tomatoes, asparagus and shrimps.
homemade fettuccine sautéed in olive oil, garlic, splash of white wine, lobster and cherry tomatoes.
perfectly cooked arborio rice with olive oil, garlic, white wine, mussels, clams, shrimps and a hint of saffron.
2 filet mignon medallions sautéed with a chianti wine reduction sauce.
thin slices of filet mignon, dipped in flour and sautéed in olive oil, garlic and rosemary, served on a bed of fresh arugula and topped with shaved italian parmesan cheese and aged balsamic vinegar.
three veal medallions sauté in a lemon and capers white wine sauce.
pounded chicken breast, grilled with rosemary and extra virgin olive oil.
8 oz black grilled angus filet mignon and spiny lobster tail, both grilled to perfection.
chef’s fresh selection of the day.
alaskan salmon grilled with rosemary and topped with chef’s lemon & olive oil dressing.
shrimps sautéed in olive oil, garlic, parsley, cherry tomatoes, capers and white wine.
champignon mushrooms sauté in olive oil, garlic, white wine, with a hint of crushed chili pepper and italian parsley.
steamed spinach sauté with garlic and olive oil.
oven roasted potatoes, tuscan style.
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