8 ONO-LICIOUS | DECEMBER 16, 2016 Privateer’s Cove Adds New Menu Items Take a walk on the wild side at Privateer’s Cove, where exotic dishes like camel burgers, alligator and iguana take center stage on the ever-changing menu depending on availability. This Sunday, proprietor/Chef Nick will be unveiling his latest, updated menu highlighted by the “Port of New Orleans” crawfish and shrimp etouffee with rice, along with other eclectic dishes made featuring imported game meat. Nick says he plans to serve ostrich in the coming week, not to mention a different take on his popular filet mignon, which is a regular menu item at the rebel restaurant off Kaiwi Street next to Broke Da Mouth Grindz. “In the coming week we will also be preparing a shrimp, scallop and crab dish with mascarpone rolled into pasta,” said Nick. “We serve camel burgers every Wednesday for hump day. The whitetail deer that’s been popular this last month is just about gone, but we may be getting in some iguana from Puerto Rico very soon.” Nick says that specialty food can take up to 10 weeks to arrive via his distributor, Suisan. A believer in changing things up and keeping things interesting, Nick regularly unveils a new menu at least once a month. Open for lunch and dinner 7 days a week, Privateer’s Cove offers dishes from around the world. For lunch, the build-your-own stir-fry menu ($8) includes an array of ingredients from which to choose, such as chicken, beef, shrimp, chow mien, udon noodles and lots of vegetables. The variety of sauces includes Thai peanut, coconut red curry, and Korean BBQ. Although exotic meats are the star attraction on the Privateer’s Cove menu, there are options for vegans and vegetarians too. The gourmet house salad features mixed greens, toasted almonds, feta cheese, and candied-bacon with blackberry vinaigrette ($4). The French truffle mac & cheese ($10) rivals any mac ‘n’ cheese dish you’ve ever tasted. To learn more about Privateer’s Cove, check out the restaurant’s Facebook page. Chef Nick will be posting his new menu on Sunday, or soon thereafter. ‹†‹‹Œ €‚ƒ„… † ‡„ƒˆ„‰Š Da Latest Scoop Made with Romana Sambuca Italian liqueur, the savory shrimp pasta at Privateer’s Cove features onion, mushrooms, snow peas, Italian bacon and heavy cream. Karen Anderson/Special to West Hawaii Today Word on the Str(eat)! Bay Terrace “Ok so it’s Hawaii…there will likely be a Japanese section of the buffet but I loved how it had a daily fish selection and so many fixings for the miso soup and rice. The omelette station was outside, table-side and had a great selection with such fun service. Inside was also the usual fare BUT, the coconut syrup, a childhood favorite, was served warm with French toast and or pancakes and waffles. Of course there was fresh fruit daily and I have to say it offered perfectly, ripened varieties. My breakfast hasn’t been the same. It overlooks the pool and ocean. Again, this spot also had amazing service.” SJHMesa Royal Thai Café “Very sweet little Thai restaurant. What should strike you when you walk in is first you are greeted, and second how open, uncluttered, and clean it is. The food is the same. This is as good as Thai gets. The tastes were crisp and unmuddied with Americanization. The portions are Thai, but you will not go away hungry. This is tucked away in the back of the shopping center, but well worth finding this hidden gem. This is the peace you envisioned when you take that vacation to Hawaii.” PickyBaer Portland, Oregon
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