A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: SEAFOOD CRUSTED SALMON MATRIX WITH CALAMANSI BUTTER (PART OF WEEKEND DINNER BUFFET)
For folks looking for an easy Thanksgiving setup and hoping to enjoy ample time with loved ones should bring the gang down to Pagoda Floating Restaurant and feast on either its brunch or dinner buffet. The featured menu includes Roast Prime Rib, Carved Ham with Guava Glaze, Roast Turkey with Sausage Stuffing, Gravy and Cranberry Relish, Steamed Alaskan Crab, Baked Kalbi Salmon with Miso Mayonnaise and much more.
Also, grind into a salad and appetizer bar with Fresh Oysters-On-The-Half Shell, Sashimi and a decadent dessert table boasting a Chocolate Fondue Station.
Brunch time will be from 9 a.m. to 2 p.m. with seating times at 9, 9:30, 11 and 11:30 a.m., and 1 p.m. Dinner is from 5 to 9 p.m. with seating times at 5, 5:30, 7 and 7:30 p.m. Children 5-8 years old pay $25, adults pay $58.95 and seniors 60 and over pay $50.
What’s more, the brunch buffet is offering a Made-To-Order Omelet Station, French Toast and Breakfast Meats, while dinner offers a Sushi Station and Kiawe Smoked Brisket. Interested parties may call 948-8354 for reservations.
If you’d rather bring the dinner to you, opt for the Turkey Dinner Feast “To Go” ($185, serves six to eight people) that is hot and ready to serve. On top of a 12to 14-pound roasted turkey, this includes Stuffing with Portuguese Sausage, Giblet Gravy, Mashed Potatoes, Fresh Cranberry Relish, Yams with Marshmallow topped with Macadamia Nuts, Pumpkin Pie and a dozen Punaluu Sweet Bread Rolls. Additions are also available upon request. The pickup will be on Thursday, Nov. 22 from 9 a.m. to 2 p.m. at the Kanunu Street entrance, and prepaid orders must be made no later than Friday, Nov. 16 by calling 948-8370.
All aboard
A slab of salmon is packed with a cornucopia of seafood and mushrooms then baked to tender, juicy perfection.
Seafood galore
This dish puts the saying, “There’s plenty of fish in the sea” to truth, as it is embedded with snow crab, clams, shrimp and half shell mussels.
As the tides turn
This baked concoction is part of a rotation between several different salmon presentations. The staff mentions, “The salmon, as with other foods, we try to rotate the menus weekly and not offer the same items. We want our guests to have something to look forward to not just, ‘Oh, we saw that last week.'”
A tasty sea of sauce
This seafood creation swims in a calamansi butter sauce that really permeates savory, irresistible flavor.
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