Dinner Menu

Bits and bites meant to be shared

Tidbits & Pupus

Island Tidbits (serves two) 110  

Crispy Prawns, Crab Rangoon, Coco Chili Wings

Jalapeño Cheese Balls

Crispy Prawns 75    

The original “crispy prawn”
Finished with a light crispy panko crust

Crab Rangoon 65

Crab & spiced cream cheese filled wontons 

Maui Waui Shrimp 75   

Coconut shrimp tossed in spicy chili aioli 

Served with katsu slaw

Jalapeño Cheese Balls 65    

Cheddar & emmenthal cheeses, fresh coriander
Chopped jalapeños, panko crusted & golden fried

Beef Cho Cho 90   

Folded beef skewers seared rare
With a soy ginger glaze & flaming hibachi 

Coco Chili Wings 50    

Five spice braised, chili-coconut aminos
Sesame seeds, green onion, served boneless

From The Land

Menehune Dumplings 60

Steamed dumplings filled with a blend of
Chicken, shrimp, ginger, scallions
Water chestnuts & sesame
Served with a chili yuzu sauce

Mongolian Beef Bao 110

Slow cooked short rib, spicy hoisin glaze
Crispy bao bun, pickled vegetables

Duck Potstickers 125

Hoisin chili braised duck filling, pan fried
Chili yuzu sauce

Chicken Kofta 50

Seasoned minced chicken on lemongrass skewers
With coriander chutney

Cho-Mimi 80

A volcanic twist on our famous Cho Cho
Tender Wagyu beef over seasoned sushi rice
Finished tableside with soy-ginger glaze
& a flash of fire

From The Sea

Tuna Poke 100

Yellowfin tuna, avocado, coriander 

Soy-chili dressing, sesame, banana chips

Spicy Tuna Tartar 75

Furikake tapioca cracker, chives
Sesame seeds, radish salad, Sriracha dressing

Crab Tostadas 110

Sweet lump crab salad, citrus dressing
Avocado, cucumber, jalapeño, mango caviar
Tropical caviar, wonton crackers

Salmon Lomi 65

Coriander cured salmon, tomato, shallots

Lemon-olive oil dressing, French radish
Wonton crisps

Reef Trio 125

A selection of spicy tuna, salmon lomi
Crab salad with avocado, coriander, cucumber
Pea shoots, mango, Togarashi rice crackers

From The Garden

Jackfruit Dumplings 50

Spicy chili braised jackfruit, coriander chutney
Habanero pepper coulis, fried crispy

Edamame Ravioli 60

Edamame ricotta filling, romanesco

Black garlic, brown butter, chives

Light & refreshing or warm & comforting – There’s something to satisfy every mood


Wonton 65

Our signatue shrimp & chicken dumplings
Soy ginger broth with shiitake mushrooms & bok choy

Duck  “Noodle” 75

Roasted duck breast, rice noodles, 5 spice broth
Shiitake mushroom, scallions, soy egg


Trader Vic’s 65

Tender greens with artichoke heart 

Belgium endive, heart of palm, citrus tomato

Our signature Javanese dressing  

Green Goddess 55

A San Francisco tradition from the Palace Hotel
Butter lettuce tossed in Green Goddess dressing
Fresh chives, garlic parmesan crumble

Southeast Asian Duck 70

Our version of a classic Thai Larb dish
Stredded duck, gem lettuce, aromatic herbs, toasted rice
Crisp Thai basil, chili-lime vinaigrette

Trader Vic’s Favorites

Prawns San Francisco 120

Blue prawns pan-seared with garlic
White wine cream sauce
Sautéed baby spinach
Parmesan garlic crumble

“All-in” Fried rice 95  

Jasmine rice, chicken, shrimp, char siu beef Ginger & garlic, scallions, bean sprouts Carrots, peas & soy, toasted sesame oil

Seaside Flambe 145

Shrimp, scallop & calamari
Flambéed with brandy
Finished in a spicy rougaille sauce
Bucatini pasta

Beef Kew Pake 110

Ginger & garlic marinated tenderloin
Broccolini, jalapeño, shallots
Savory black bean sauce & steamed rice

Hong Kong Fish 160

Chilean seabass steamed in a banana leaf
With ginger, scallions & soy sesame broth
Stir fried peanut-chili broccolini & steamed rice

Pan Seared Scallops 195         

Jumbo scallops, yellow cauliflower puree
Roasted cauliflower florets, olive-mango salsa

Signature Curries

Served with jasmine rice & our signature curry condiment tray

Duck & Pineapple Red Curry 110

Tender duck in red curry sauce with pineapple, water chestnuts & snow peas

Cauliflower Curry 85   

Cashew-madras curry base, finished with coconut milk

Wood Fired Ovens

At Trader Vic’s we continue the Trader’s tradition of dipping our steaks in his signature Chinese soy marinade, then suspending the meat on hooks at 500 degrees in our wood-fired ovens, adding a touch of smoke to create the perfect steak!

Accompanied by pressed duck fat potato & roasted king mushroom
Your choice of morel mushroom sauce or chimichurri 

(Red Grill)  Black Angus Bone-in Rib Eye 450G 449

(Red Grill) Black Angus Rib Eye 350G 360

(Red Grill) Black Angus Tenderloin 240G 320

(Red Grill) Black Angus Striploin 300G 299

Australian Wagyu (8-9) Striploin 280G 450

Australian Wagyu (8-9) Ribeye 300G 599

Featured Cut of the Month  

Garlic Soy Glazed Chicken 115

Lawry’s seasoning salt, citrus braised endive Black garlic, truffle potato tostones

Rack of Lamb 245

Ras el hanout marinated, BBQ pineapple Singapore curried noodles, mango chutney

BBQ Salmon 165

White miso & smoked paprika marinade
Black lentil ragù, fennel pear salad


Roasted Cauliflower Florets 30

Sautéed Garlic Spinach 30

Truffle Potato Tostones 30

Black Lentil Ragù 30

Singapore Noodles 30