Shoot yourself in the mouth with the deliciously straight-arrow flavors of Archery Bistro's seasonal menu. Current starters of lamb lollipops (meatballs with mint syrup, $8) and locally harvested mussels and clams à la normande (prepared in apple brandy with fennel and garlic butter, $7) will keep hyperactive taste buds focused as you look over spring/summer entrees such as the grilled Angus flat-iron steak with truffle fries and demi glaze ($15). The wine list at Archery Bistro varies with the menus, but diners can choose from more than 15 wines for under $9 by the glass. Feel free to ask your server for their expert advice on the finest entree/vino pairings or just to help extricate your hoof from the bear trap on the floor that—like the canoe suspended from the ceiling and the archery bows lining the walls for convenient dinner swashbuckling—adds to the bistro's rustic ambience.
Kaihana compiles a menu of traditional Asian fare elevated by a sterling selection of sushi rolls and delicately sliced sashimi. Three-course meals begin with a choice of a crab rangoon, stuffed gyoza, edamame, egg roll or a green salad appetizer. Diners can then order their favorite rice-wrapped tastes with a special roll––such as a Las Vegas roll, honeymoon roll, or hot night roll––and a maki sushi roll customized to their preference, allowing patrons to express themselves through food instead of the usual impromptu tabletop choreography. Like two sides of any seaweed-wrapped coin, California and tuna rolls come in a choice of spicy or mild, while salmon and vegetarian rolls are also available for un-meat eaters and those whose appetites are unable to adapt to Pacific Standard Time. Sweet teeth can conclude their epicurean journey with a choice of fruit bowl, ice cream, or a deep-fried banana topped with whipped cream and chocolate, and Kaihana's regular menu is also available for customers who wish to order additional eats (not included in the value of today's Groupon).
Arturo and his brothers Joel and Jesus grew up in a Mexican farming community in Michoacan. Their mother?s passion for cooking spread to each of her sons, and they now use her recipes in the kitchen at Arturo's Mexican Restaurant. They simmer whitefish in lime juice, and serve the fillets with cucumbers, pico de gallo, avocado, and slightly spicy red peppers. They ladle a secret family-recipe espa?ola sauce atop stuffed peppers and burritos, and a sweet coconut cream sauce flavors chicken. Diners can pair their meal with a number of classic cocktails, including margaritas and mojitos, served by the glass or trough.