DESSERTS AND BEVERAGES

CHOCOLATE SUNDAE FAMOUS BURNT CREAM,. DrevN's Grand Vanilla ic, rr Horatio's homemade Guittard

rhocolatr saurr mad<' with cream and Triple Sec Our trademark dessert. Often copird but never duplicated. Rich vanilla

custard with a cracklin~ sngar cru~t. Reciprs available Topped with crushed Macadamia nuts

2.25 175

SLUMS COFFEE TOFFEE PIE DREYER'S GRAND ICE CREAM Gu1ttard .semi-sweet chocolate. rich cream and coffl'i! are blended

together and mounded in a walnut and chocolate crust Grated chocolate and whipped cream top each slice.

The recipe Wi\S made famous by Blum·s of San Frandsen

By special arrangement we offer Dreyer"s premium 16%-butterlat selections. These double-rich specialty ice creams are even

rirhrr and more []avorfulthan Dreyer's excellent srlectionsavailableinretailstures

2.25

FRESH LEMON MOUSSE A dessert especially for a seafood menu . LiRhl and tart

Stifny beaten egg whites and whipped oeam are folded into lrmon sauce

1.95

1.75

TWININGS TEAS FRESH-GROUND COFFEE Horatio's Blend by Starbuck's

The Starbuck's Coffee Company blends and roasts the beans for us each week. Every JIOt is fresh ground to order

For over 270 years. Twinin~s of London has supplied pecple of taste and disuiminalion thrOHRhnut the world with tea of supreme quality

Darjeeling English Breakfast Mint

.85 .85

STARBUCK'S DECAFFEINATED FRESH-BREWED CELESTIAL SEASONINGS HERBAL TEAS Always freshly brrwed

.85 ICED .TEA Country Apple Red Zinger

.85 .85

WINES BY THE GLASS

FINE WINES BY THE GLASS FROM THE CRUVINET WINE MACHINE The French hal"e invented a marvelous machine called the Cruvinet. and in 1981 l,avins Restaurant in New York brought

The Cruvinet permits Horatio's to sell fine wines by the ~l~ss The special proces~ prevents air from coming into t·ontact with remains ""corked"" fresh in the bottle down to the last drop. Fine wines may l>f purchased by the glass without the expense of a

Whites are held at 42°F. Reds are hrld at60"1'. Thr Fresh ShPet lists today·s wines.

BERINGER VINEYARDS LOS Hf:RMANOS WINFS St.Helena.NapaValley

Benn!(er Vineyards produces hi~h·quality table wines made fn!m premium varietal grapes. ThP white wine is a blend of Srmillon and Frrnch Colombard The red is made from IOfl% Zinf~ndel grapes.

Glass 2.00 Bottle 5.95

HORATIO'S BEER SELECTIONS Temperature Controlled

to America and the wine

bottle.

Beer fiavor is dependent UJIOn the serving temperature. and SJICfial refrigeration ~nd disj}l!nsing equipment has been installed at Horatio's The beer will be served at chill (45°F) or cellar (5S 0~'} depending upon the beer styli'

HORATIO'S DRAFT BEER Draft beer is fresher and more fiavorful because it is never pasteurized. 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 !.50 2.25 HEINEKEN LAGER, Amsterdam, Holland 45°f 1.75 275 LOWENBRAU DARK, Milwaukee, Wisconsin 55°F !.50 2.25 JOHN COURAGE, Burton, England 55°F 1.75 2.15

HORATIO'S BOTTLED BEER SELECTIONS The following beers are amonR the best of the cla~sic 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 Piben. Bohemia 2.75

MUNCHNER Served ~t 45°F

Dark and medium dry. excellent with pasta

HOF BRAU DARK Mumch.Germany 2.2S

VIENNA Served at 45°F

Amber-colored. malty lager with a full palate Best w11h grilled meats

DOS EQUJS AMBER Mexico City. Mnico 2.00

ALE, STEAM BEER Semd" SS"F

CopjM!r·red.dry.fullpalate.perfectwithsteaksandribs

BASS ALE Burton. F.n!(land 2.75 ANCHOR STEAM San Francisco. California 2.50

PORTER, STOUT Semrl '' SS"F

Extremely dark. roastytastingand tangy_ Elrellentwithoystersorshrimp.

ANCHOR PORTER San Francisco. California 2.75 GU INNESS STOUT Dublin. Ireland 2.75

Horatio's also featurrs other premium h-ottled l>fers Ask your server

AT WARD WAREHOUSE

LUNCH MENU Horatio's is committed to value and quality and offers an unconditional guarantee for all food and beverage.

LUNCH DINNER

BAR

RESTAURANT HOURS

Daily Daily

Daily

11:00 a.m. to 2:30 p.m. 5:00 p.m. to 10:00 p.m.

(until 11:00 p.m. on Friday and Saturday) Until 2:00 a.m.

IN A HURRY? Tell us We wilt guarantee that you can finish your meal

w1thin 40 minutes from the hme you were se1ted.

STARTERS AND SIDE DISHES WITH ENTREE

KAL Bl Betlshort ribs cut in long strips. marinated in a sauce

sim1lar to a sweet teriyaki. Kiawe broiled Three Slices 3.95 Two Slices 2.95

SASHIMI Raw seafood ser~ed with wasabi and pickled red ginger Ser~·ed o~er

a bed of finely shredded daikon Selection and prlct ~ary depending upon a~a1lability. The Fresh Sheet hsts today·s Sashimi.

SLICED FRESH VEGETABLES Withyogure-dilldip.

2.95

RACK-GROWN SHOALWATER BAY" OYSTERs ON THE HALF SHELL

Rrl·grown oysters are superior to beach Ofllers because of the mild flavor. firm texture and cleaner shells. Shucked to order.

Served with Migoonette sauce.

. 95 '""'

SMALL SALADS AND FRESH SOUPS WITH ENTREE

SUNSET MAGAZINE' AWARD-WINNING HOUSE SALAD DRESSING

Horatio's houst salad drm1ng was created by Don La~oy of Honolulu and has received Sunset' Magazine's Chefs Award. The dressmg is made w1th oli\'t oil. red wine vmegar, fresh garlic, cheeses and ancllo~ies.

ORZO PASTA SALAD With bay shrimp and artichokes and a DiJOn-garlicdressing.

1.65

FRESH SPINACH SALAD Fresh sp1nach. Oi)On dressing. bacon. chopped egg

and shredded Romano cheese 1.75

CRISP ROMAINE SALAD Romaine lettuct with Danish 81a~ cheese or Horatio's llouse dressing.

1.45

HORATIO'S NEW ENGLAND CLAM CHOWDER Cre1my cllowder full of dlms, sautied

onionsand bitsof potatoes. C'p 1.25 &wl 1.50

CHILLED SHRIMP GAZPACHO Chilled sp1cy gazpacho w1th green onion, cucumber. green pepper and bayshnmp

1.95

ENTREE SALADS

FRESH SPINACH GREENS WITH DIJON DRESSING

Hand·torn sp1nach lea~~ tossed in a Dijon mustard drtssmg and topped w1th baron. chopped egg. sliced mushrooms. toasted

almonds and shredded Rom1no cheese 5.95

SHRIMP SALAD WITH BLEU CHEESE Fresh rnmame w1th homemade 81eu dltese dress1ng mounded with bay shr1mpand topped with almonds, egg and gut~ 81eu cheese

6.75

ORZO PASTA SALAD WITH BAY SHRIMP AND ARTICHOKES

On.o is rice-shlped pa$11. Served with 10 oil and vinegar dressing seasoned with Dijon mustard and prlic.

5.95

SESAME CHICKEN SALAD Freshly cooked ch~eken and crisp romaineleUuce are tossed together

with deep-fried won ton strips, sliced green onions, chopped celery, sli~ered almonds 111d toasted sesame seeds.

6.50

SHRIMP LOUIE Bay shr1mp 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 4.50

CRISP ROMAINE SALAD SERVED WITH YOUR CHOICE

ORZO PASTA SA LAD

CHILLED SHRIMP GAZPACHO 4.95

FRESH SPINACH SALAD

FRESH FISH

Wt guarantee our fish to be fresh. Our fish is packtd on ict to ensure quality. The fresh Sheet shows what is a~ailable and how it is prepared.

FREQUENTLY AVAILABLE, FRESH HAWAIIAN FISH ULUA (Jack Fish) HEBI (Short-Billed Spear Fish) OPAKAPAKA (Pink Snapper)

EHU (Short-Tailed Red Snapper) ONAGA (Long-Tailed Red Snapper) LEHI (Medium-Tailed Red Snapper)

ONO (Wahoo) MAHI MAHI (Dolphin) UKU (Grey Snapper)

HORATIO'S MAINLAND AND ALASKA FISH In add1tion to oor fresh Hawaiian fish , Horatio's has made specilJ purchasing and airline arrangements for Mainland 1nd 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 chartw.l from Niihau. Kiawe is superior to oak or mesquite because

it burns dean and more intensely. suring the fish and imparting a rich, broiled flavor.

KIAWE-BROILED FRESH PACIFIC ROCKFISH

With spicy West African-style peanut sa11ct. 5.75

STEAMED FRESH PACIFIC COD Withsoy-gingersauct .

5.95

RED SNAPPER VERA CRUZ Kiawe-broiled fresh ~fiC rod/ish 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 floor and quickly

fried. Then toued with thickened Pro~en~l sauce. Recipe is from Scott's mSan Fraocisro

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 band-cut rottage fries. Served with

malt villegar and Horatio's tartar sauce. 4.95

BAKED FRESH PACIFIC COD WITH DJJON SAUCE

The sauce is made from Dijon mustard, cream and white wine. 5.95

STEAMED FRESH CLAMS Fresh Puget Sound dams are steamed to order in

a broth of butter, v.·bitewineand herbs. 5.50

FRESH MUSSELS STEAMED IN BUTTER AND WHITE WINE SAUCE

Fresh PacifiC Northwest mussels are flown to Horatio's twice each v.·eek.

5.50

CALAMARI The squid is quickly deep fried and served

with a rupof 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 lisl5 tod1y's offerings.

Prices Vary Seasonally

HOMEMADE DEEP-DISH QUICHE

With Soup or Salad. 5.50

The qu1che is baked fresh daily. Crusts are handmade w1th whole wheat flour, brushed lightly with Dijon mustard. The Fresh Sheet will show today's variety with your choice of:

SOUP AND SA!AD CHOICES

Crisp Romaine Salad On.o Puta Salad

FreshSp1nachSalad

New England Clam Chowder Chilled Shrimp Gazpacho

LUNCH SPECIALTIES

FETTUCCINE WITH PORT CHATHAM SMOKED SALMON

Fettuoone noodles, seasoned cream, fresh garlic, mixed herbs. Parmesan and thin slices of smoked salmon

6.50

STIR-FRY CHICKEN Tendt:r chicken breast pieces with sesame oil. soy. scallions and

Shulalle mushrooms. Reope from Hisae m New York 5.75

KIAWE-BROILED CENTER-CUT PETITE TOP SIRLOIN

61h oz. Basted with herb butter. 6.50

KAL Bl

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 Jllice and broiled over Kiawe ooals.

5.75

BAKED CHICKEN DJJON Tender chicken breast is dipped in butter with Dijon mustard and

fresh garlic, then coated with bread crumbs 1nd gr1ted Plrmesan cheese.

5.95

~fshortribscutinlongstrlps.marinatedinasauce

sim1lar to a sweet teriyalli. Kiawe broiled 6.50