Casual-dining chain introduces new sandwiches, entrées, sushi rolls and more
Kona Grill, a casual-dining chain with nearly 50 locations, has reworked its menu with new appetizers, sushi rolls and entrées. The chain based in Scottsdale, Ariz., has long featured globally inspired American food and sushi, and that has continued with the new menu, which draws on influences from throughout the Pacific Rim as well as the Caribbean.
The new appetizers are:
KG Deviled Eggs: Hard-boiled eggs stuffed with egg yolks and habanero aïoli topped with soy & sake marinated tuna and crispy ginger, $8
Caribbean Festival Queso: Habanero-spiked queso served with Caribbean Cornbread — slightly sweet fried bread made with flour and cornmeal spiced with a little jerk seasoning, $8
Hamachi Nachi: Diced yellowtail, yuzu ponzu, poke sauce, pear, pickled onion and macadamia nuts layered with taro chips, $11
Kona Coffee Glazed Ribs: Spare ribs roasted with coffee glaze and served with macadamia nuts and green onions, $11
The ribs also are available as an entrée with spicy citrus slaw and taro fries for $22.
Hamachi Nachi
One other entrée has been added to the menu: Hawaiian Pomfret features the fish grilled and served with lemon, macadamia nut romesco sauce, garlic broccoli, spätzle and an herb garnish for $25.
The new sushi rolls are:
Crunchy Spicy Tuna: Spicy tuna, cucumber, tempura pieces, togarashi, spicy motoyaki sauce and eel sauce, $9.50
Kona Steakhouse: Filet marinated in soy and sake, charred mushrooms, green onion, Brussels sprouts, yamagobo (pickled burdock), steak sauce and fried shallot rings, $14.50
Tuna Habanero Crunch Roll: Tuna, habanero sauce, pickled red onion, mango, turmeric almonds, lime, cilantro and eel sauce, $14.50
Three new salads are available:
Crispy Calamari: Fried calamari over field greens cucumbers, red onions, carrots, grape tomatoes, onion-soy vinaigrette and wasabi aïoli drizzle, $14
Me Chong Steak: Marinated steak, Napa and red cabbage, carrots, cucumber, red pepper, cilantro, grape tomatoes, green onions and toasted ramen in honey lime dressing, $14
Grilled Salmon & Herb: Grilled salmon, arugula, bibb lettuce, grape tomatoes, ginger pickled. Cucumbers, chopped eggs, fresh mozzarella, almond praline, a blend of dill, basil, parsley, cilantro and mint, and lemon dressing, $16
Three new sandwiches have been added to the menu, too:
Big BBQ Sliders: Two four-ounce beef sliders with barbecue sauce, cheddar cheese, bacon, chipotle mayonnaise, tomato, pickles and onion on brioche buns, $14.50 with fries
Crispy Korean Chicken Sandwich: Garlic marinated, tempura fried chicken in a gochujang-based glaze with pickles on a ciabatta bun, $15 with taro fries
Miso Salmon Club: Roasted salmon in miso-sake glaze with sweet sesame soy spread, spring greens, tomato and bacon on toasted ciabatta, $16.50 with taro fries
Two desserts have been added to the menu:
Chocolate Butter Cake: Warm chocolate cake with Kahlúa glaze, hazelnut caramel, whipped cream and almond praline, $9
Yuzu Lemon Tart: Lemon curd in a shortbread crust with powdered sugar, yuzu whipped cream and raspberry sauce, $9
Prices may vary by location.
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary
