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American cuisine with touches of regional favorites from around the world is turned out in the open kitchen of this vibrant restaurant. Its safari theme is carried out with leopard-patterned carpets and bamboo, along with framed scenes of Africa and its wild animals adorning the walls. We like the wok-fired chopped chicken, water chestnuts and toasted coconut flakes in lettuce leaves served with tropical fruit salsa and spicy Thai peanut sauce; and niu niu coconut shrimp skewers with zesty pineapple-orange and spicy Pan Pacific dipping sauces. A citrus salad---sliced grilled teriyaki chicken breast with mixed lettuces, carrots and red cabbage tossed with avocado, green apples, caramelized walnuts, Mandarin oranges, dried cranberries, blue cheese crumbles and green onions---is finished with tropical honey-citrus dressing. Fire-grilled or sautéed macadamia nut Atlantic salmon is topped with macadamia nut beurre blanc; St. Louis-style Kona barbecue pork ribs are complemented by fries and cinnamon apple relish. Among desserts are chocolate molten lava cake with raspberry purée, three scoops of vanilla ice cream topped with whipped cream and roasted macadamia nut crumbs and a hot apple-blueberry cobbler with walnut butter streusel and vanilla ice cream.
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