DESSERTS AND BEVERAGES CHOCOLATE SUNDAE Drever's Grand Vanilla iel rr am and Horatio's homemade Guittard chocolate sauce made with fresh cream and Triple Sec, Topped with crushed Macadamia nuts. 2.25 BLUMS COFFEE TOFFEE PIE Guittard semi-sweet chocolate, rich cream and coffee are blended together and mounded in a walnut and chocolate crust. Grated chocolate and whipped cream lop each slice. The recipe was made famous by Blum's of San Francisco. 2.25 FAMOUS BURNT CREAM Our trademark dessert. Often copied but never duplicated. Rich vanilla custard with a crackling sugar crust. Recipes available. 1.75 DREYER'S GRAND ICE CREAM By special arrangement we offer Dreyer's premium 16%-butterfat selections. These double-rich specialty ice creams are even richer and more flavorful than Dreyer's excellent selections available in retail stores. 1.75 FRESH LEMON MOUSSE A dessert especially for a seafood menu. Light and tart. Stiffly beaten egg whites and whipped cream are folded into lemon sauce. 1.95 FRESH-GROUND COFFEE Horatio's Blend by Starbuck's The Starbuck's Coffee Company blends and roasts the beans for us each week. Every pot is fresh ground to order. .85 TWININGS TEAS For over 270 years, Twinings of London has supplied people of taste and discrimination throughout the world with tea of supreme quality. Darjeeling English Breakfast Mint .85 STARBUCK'S DECAFFEINATED Always freshly brewed. .85 FRESH-BREWED ICED TEA .85 CELESTIAL SEASONINGS HERBAL TEAS Country Apple Red Zinger .85 WINES BY THE GLASS FINE WINES BY THE GLASS FROM THE CRUVINET WINE MACHINE The French have invented a marvelous machine called the Cruvinet, and in 1981 Lavins Restaurant in New York brought the Cruvinet to America. The Cruvinet permits Horatio's to sell fine wines by the glass. The special process prevents air from coming into contact with the wine, and the wine remains "corked" fresh in the bottle down to the last drop. Fine wines may be purchased by the glass without the expense of a full bottle. Whites are held at 42°F Reds are held at 60°F. The Fresh Sheet lists today's wines. BERINGER VINEYARDS LOS HERMANOS WINES St. Helena, Napa Valley Beringer Vineyards produces high-quality table wines made from premium varietal grapes. The while wine is a blend of Semillon and French Colombard. The red is made from 100% Zinfandel grapes. Glass 2.00 Bottle 5.95 HORATIO'S BEER SELECTIONS Temperature Controlled Beer flavor is dependent upon the serving temperature, and special refrigeration and dispensing equipment has been installed at Horatio's The beer will be served at chill (45°F) or cellar (55°F) depending upon the beer style. HORATIO'S DRAFT BEER Draft beer is fresher and more flavorful because it is never pasteurised. Horatio's has selected six draft choices. Serving Half Temperature Pint Pint MILLER LITE, Milwaukee, Wisconsin 45°F 1.25 2.00 BUDWEISER, Fairfield, California 45°F 1.25 2.00 HENRY WEINHARD'S PRIVATE RESERVE, Portland, Oregon 45°F 1.50 2.25 HEINEKEN LAGER, Amsterdam, Holland 45°F 1.75 2.75 LOWENBRAU DARK, Milwaukee, Wisconsin 55°F 1.50 2.25 JOHN COURAGE, Burton, England 55°F 1.75 2.75 HORATIO'S BOTTLED BEER SELECTIONS The following beers are among the best of the classic beer styles. PILSNER served at 45°F. Pale and dry, ideal with chicken and stir-fry dishes. ERLANGER Milwaukee, Wisconsin 1.75 SUNTORY Osaka, Japan 1.75 PILSNER URQUELL Pilsen, Bohemia 2.75 MUNCHNER served at 45°F. Dark and medium dry, excellent with pasta. HOF BRAD DARK Munich Germany 2.25 VIENNA served at 45°F. Amber-colored, malty lager with a full palate. Best with grilled meats. DOS EQUIS AMBER Mexico City, Mexico 2.00 ALE, STEAM BEER Served at 55°F. Copper-red, dry, full palate, perfect with steaks and ribs. BASS ALE Burton, England 2.75 ANCHOR STEAM San Francisco, California 2.50 PORTER, STOUT Served at 55°F. Extremely dark, roasty tasting and tangy. Excellent with oysters or shrimp. ANCHOR PORTER San Francisco, California 2.75 GUINNESS STOUT Dublin, Ireland 2.75 Horatio's also features other premium bottled beers. Ask your server. HORATIO'S AT WARD WAREHOUSE LUNCH MENU Horatio's is committed to value and quality and offers an unconditional guarantee for all food and beverage. RESTAURANT HOURS LUNCH Daily 11:00 a.m. to 2:30 p.m. DINNER Daily 5:00 p.m. to 10:00 p.m. (until 11:00 p.m. on Friday and Saturday) BAR Daily Until 2:00 a.m. IN A HURRY? Tell us. We will guarantee that you can finish your meal within 40 minutes from the time you were seated. STARTERS AND SIDE DISHES WITH ENTREE KAL BI Beef short ribs cut in long strips, marinated in a sauce similar to a sweet teriyaki. Kiawe broiled. Three Slices 3.95 Two Slices 2.95 SASHIMI Raw seafood served with wasabi and pickled red ginger. Served over a bed of finely shredded daikon Selection and price vary depending upon availability. The Fresh Sheet lists today's Sashimi. SLICED FRESH VEGETABLES With yogurt-dill dip. 2.95 RACK-GROWN SHOALWATER BAY OYSTERS ON THE HALF SHELL Rack-grown oysters are superior to beach oysters because of the mild flavor, firm texture and cleaner shells. Shucked to order. Served with Mignonette sauce. .95 each SMALL SALADS AND FRESH SOUPS WITH ENTREE SUNSET MAGAZINE AWARD-WINNING HOUSE SALAD DRESSING Horatio's house salad dressing was created by Don Lavoy of Honolulu and has received Sunset Magazine's Chefs Award. The dressing is made with olive oil, red wine vinegar, fresh garlic, cheeses and anchovies. ORZO PASTA SALAD With bay shrimp and artichokes and a Dijon-garlic dressing. 1.65 FRESH SPINACH SALAD Fresh spinach, Dijon dressing, bacon, chopped egg and shredded Romano cheese. 1.75 CRISP ROMAINE SALAD Romaine lettuce with Danish Bleu cheese or Horatio's house dressing. 1.45 HORATIO'S NEW ENGLAND CLAM CHOWDER Creamy chowder full of clams, sauteed onions and bits of potatoes. Cup 1.25 Bowl 1.50 CHILLED SHRIMP GAZPACHO Chilled spicy gazpacho with green onion, cucumber, green pepper and bay shrimp. 1.95 ENTREE SALADS FRESH SPINACH GREENS WITH DIJON DRESSING Hand-torn spinach leaves tossed in a Dijon mustard dressing and topped with bacnn, chopped egg, sliced mushrooms, toasted almonds and shredded Romano cheese. 5.95 SHRIMP SALAD WITH BLEU CHEESE Fresh romaine with homemade Bleu cheese dressing mounded with bay shrimp and lopped with almonds, egg and grated Bleu cheese. 6.75 ORZO PASTA SALAD WITH BAY SHRIMP AND ARTICHOKES Orzo is rice-shaped pasta. Served with an oil and vinegar dressing seasoned with Dijon mustard and garlic. 5.95 SESAME CHICKEN SALAD Freshly cooked chicken and crisp romaine lettuce are tossed together with deep-fried won ton strips, sliced green onions, chopped celery, slivered almonds and toasted sesame seeds. 6.50 SHRIMP LOUIE Bay shrimp over shredded lettuce with Horatio's homemade Louie dressing. Served with tomato, avocado, black olives and chopped egg. 6.95 SOUP AND SALAD COMBINATIONS NEW ENGLAND CLAM CHOWDER CHILLED SHRIMP GAZPACHO 4.50 4.95 SERVED WITH YOUR CHOICE CRISP ROMAINE SALAD ORZO PASTA SALAD FRESH SPINACH SALAD FRESH FISH We guarantee our fish to be fresh. Our fish is packed on ice to ensure quality. The Fresh Sheet shows what is available and how it is prepared. FREQUENTLY AVAILABLE, FRESH HAWAIIAN FISH ULUA (Jack Fish) EHU (Short-Tailed Red Snapper) ONO (Wahoo) HEBI (Short-Billed Spear Fish) ONAGA (Long-Tailed Red Snapper) MAHI MAHI (Dolphin) OPAKAPAKA (Pink Snapper) LEHI (Medium-Tailed Red Snapper) UKU (Grey Snapper) HORATIO'S MAINLAND AND ALASKA FISH In addition to our fresh Hawaiian fish, Horatio's has made special purchasing and airline arrangements for Mainland and Alaska fish. Twice-weekly air shipments ensure freshness and permit a variety of unusual fish selections with exceptional value, not normally available in Honolulu. THE KIAWE-WOOD BROILER Horatio's brings in native Kiawe charcoal from Niihau. Kiawe is superior to oak or mesquite because it burns clean and more intensely, searing the fish and imparting a rich, broiled flavor. KIAWE-BROILED FRESH PACIFIC ROCKFISH With spicy West African-style peanut sauce. 5.75 STEAMED FRESH PACIFIC COD With soy-ginger sauce. 5.95 RED SNAPPER VERA CRUZ Kiawe-broiled fresh pacific rockfish with spicy Mexican relish. 5,95 STEAMED FRESH MUSSELS WITH CURRY AND SAFFRON The mussels are steamed in a broth with butter, white wine, saffron and curry seasonings. 5.95 CALAMARI PROVENCAL Small, tender squid is dredged in seasoned flour and quickly fried. Then tossed with thickened Provencal sauce. Recipe is from Scott's in San Francisco. 5.95 FRIED YEARLING OYSTERS Because of their small size, yearling oysters have the most delicate flavor. Our oysters are fresh from Willapa Bay, Washington. 6.75 FRESH FISH AND CHIPS Fresh Pacific cod and hand-cut cottage fries. Served with malt vinegar and Horatio's tartar sauce. 4.95 BAKED FRESH PACIFIC COD WITH DIJON SAUCE The sauce is made from Dijon mustard, cream and white wine. 5.95 STEAMED FRESH CLAMS Fresh Puget Sound clams are steamed to order in a broth of butter, white wine and herbs. 5.50 FRESH MUSSELS STEAMED IN BUTTER AND WHITE WINE SAUCE Fresh Pacific Northwest mussels are flown to Horatio's twice each week. 5.50 CALAMARI The squid is quickly deep fried and served with a cup of tartar sauce. 5.50 FRESH PACIFIC NORTHWEST SALMON Kiawe Broiled We use fresh King and Silver salmon only. These are the best. The Fresh Sheet lists today's offerings. Prices Vary Seasonally HOMEMADE DEEP-DISH QUICHE With Soup or Salad. 5.50 The quiche is baked fresh daily. Crusts are handmade with whole wheat flour, brushed lightly with Dijon mustard. The Fresh Sheet will show today's variety with your choice of: SOUP AND SALAD CHOICES Crisp Romaine Salad New England Clam Chowder Orzo Pasta Salad Chilled Shrimp Cazpacho Fresh Spinach Salad LUNCH SPECIALTIES FETTUCCINE WITH PORT CHATHAM SMOKED SALMON fettuccine noodles, seasoned cream, fresh garlic, mixed herbs. Parmesan and thin slices of smoked salmon. 6.50 STIR-FRY CHICKEN Tender chicken breast pieces with sesame oil, soy, scallions and Shiilake mushrooms. Recipe from Hisae in New York. 5.75 KIAWE-BROILED CENTER-CUT PETITE TOP SIRLOIN 6 1/2 oz. Basted with herb butter. 6.50 FETTUCCINE WITH GARLIC-CREAM SAUCE Fettuccine noodles prepared with seasoned cream, fresh garlic, spices and grated fresh Parmesan cheese. 5.50 KIAWE-BROILED GINGER CHICKEN WITH PINEAPPLE CHUTNEY Boneless chicken is marinated with fresh ginger, garlic and lemon juice and broiled over Kiawe coals. 5.75 BAKED CHICKEN DIJON Tender chicken breast is dipped in butter with Dijon mustard and fresh garlic, then coated with bread crumbs and grated Parmesan cheese. 5.95 KAL BI Beef short ribs cut in long strips, marinated in a sauce similar to a sweet teriyaki. Kiawe broiled. 6.50