Our Award Winning Menu

GLOBAL PUPUS, TAPAS, & APPETIZERS

 

COLD

 

HAWAIIAN AHI POKE (flown in fresh daily) WONTON PI CHIPS – 13

 

TAHINI CHICKAPEA HUMMUS-PICHOLINE TAPENADE, CUCUMBER TATZIKI, CRISP PITA – 9

 

GRILLED PROSCIUTTO WRAPPED ASPARAGUS-SHAVE PARMEJIANNO REGGIANO – 11

 

KAHUKU PRAWN COCKTAIL-SPICY HORSERADISH COCKTAIL SAUCE – 13

 

 

HOT

 

PRIME RIB TOSTADAS-QUESO FRESCO, VIBRANT TOMATILLO SALSA – 11

 

FURIKAKE CRUSTED HAWAIIAN TUNA, GREEN PAPAYA SEED VINAIGRETTE – 14

 

CASTROVILLE PAN ROASTED ARTICHOKES, WHOLE GRAIN MUSTARD CHIVE AIOLI – 12

 

SEARED PEPPERED STEAK AND ONIONS, COGNAC GREEN PEPPERCORN SAUCE – 13

 

SWEET ONION STRINGS, HOUSE TOMATO BUTTERMILK KETCHUP – 8

 

CRISPY MONTEREY BAY CALAMARI AND BEANS, LEMON TARTAR SAUCE, MARINARA – 11

 

DUO OF COLORADO LAMB LOLLIPOPS, CABERNET ROSEMARY MINT SAUCE – 14

 

WILD MUSHROOM RAVIOLI, ROASTED CIOPOLINNIS, BROWN BUTTER – 10

 

BRAISED ASIAN PEAR SHORT RIBS, SOY GINGER GLAZE – 12

 

CARAMELIZE ONION TOMATO TART, GOAT CHEESE AND FRISEE SALAD – 10

 

POTATO CRUSTED DUNGENESS CRAB CAKE, CITRUS REMOULADE – 12

 

ALMOND TANGERINE CASHEW CHICKEN, SCALLIONS, GREEN BEANS (SPICY/ROASTED GARLIC SOY) – 9

 

SEARED JUMBO SEA SCALLOP, MEDITERRANEAN TAPENADE – 10

 

SOY SAKE GLAZED PINEAPPLE CHICKEN SKEWERS, GRILLED PINEAPPLE – 8

 

SMOKED HAM AND SPINACH GNOCCHI, ROASTED GARLIC CREAM – 9

 

SHRIMP THAI SCAMPI, THAI COCONUT LEMON GRASS BROTH – 12

 

STIR FRIED RICE, BED OF EGG CARROTS, CELERY, ONION, GARLIC SOY, OYSTER

Choice of (A) PORK, (B) CHICKEN, (C) SHRIMP (all choices include Pancetta) – 8

 

 

SLIDERS 5 WAYS - (3 EA) (HOUSE MADE BRIOCHE ROLLS)

 

A. MEYER RANCH ALL NATURAL BEEF AND CARAMELIZED ONIONS – 10

 

B. WILD KING SALMON PATTIES-LEMON DILL AIOLI – 10

 

C. HAWAIIAN TUNA-SOY GINGER WASABI – 12

 

D. PORTBELLO VEGETABLE MELT-PESTO MAYO – 11

 

E. PRIME RIB PHILLY-HOUSE CHEESE WIZ – 10

 

 

SASHIMI

 

A. HAWAIIAN TUNA (MKT)

 

B. WILD KING SALMON

 

C. WHITE FISH (ASK SERVER)

 

D. SASHIMI PLATE

 

E. HAWAIIAN TUNA 3 WAYS-POKE, SASHIMI, SEARED, TATAKI

 

F. HAND ROLLS (ANY THE ABOVE)


G. SEAFOOD CEVICHE (CHANGES DAILY)

 

 

SOUPS / SALADS

 

FUJI APPLE AND PEAR SALAD – GORGONZOLA CHEESE, CANDIED NUTS, BIBB LETTUCE TOSSED

PEAR PUREE VINAIGRETTE – 8

 

CLASSIC CAESAR SALAD – LEMONY WHITE SPANISH ANCHOVY DRESSING, PARMIGIANO CROUTONS – 8

 

MEDITERRANEAN SPINACH SALAD – ROASTED ORGANIC VEGETABLES, FETA CHEESE, TOMATO ONION VINAIGRETTE – 7

 

TRIO WEDGE SALAD – POINT REYES BLEU, PANCETTA LARDONS, CREAMY BLEU DRESSING – 8

 

KOA GREEN SALAD – 5

 

FRENCH FIVE ONION SOUP – GRUYERE, HARVEY'S BRISTOL CRÈME – 6

 

SOUP DU JOUR – 5

 

 


SEAFOOD / POULTRY / OTHERS

 

FRESH FISH DAILY (CHEF’S DAILY SPECIAL)

 

PAN SEARED WILD KING SALMON – LEMON DILL CAPER SAUCE JASMINE RICE – 25

 

SEARED JUMBO DIVER SEA SCALLOP – VERA CRUZ RELISH, SWEET ONION PUREE – 24

 

TATAKI STYLE HAWAIIAN TUNA WITH BALSAMIC SOY GINGER, BABY ASIAN VEGETABLES – 25

 

CHICKEN & BRIE SALTIMBOCCA – ROASTED CORN AND SPINACH SLAW, MADEIRA WINE SAUCE – 21

 

ORGANIC HERB CHICKEN, ROASTED SHALLOTS, CHILE LIME SAUCE, CRISPY POLENTA – 19

 

SHRIMP CAPELLINI ARRIBIATTA, SMOKY BACON, TOMATO BASIL, GARLIC OLIVE OIL – 19

 

MOSAIC OF ORGANIC VEGETABLES, QUINOA, BALSAMIC GLAZED REDUCTION – 22

 

 

STEAKS & CHOPS(ALL ENTREES COME WITH A CHOICE OF YUKON GOLD MASHED POTATOES, SCALLOPED POTATOES, OR BAKED POTATOES)

 

(All steaks cut in-house daily mid west corn fed beef)

 

SLOW ROASTED PRIME RIB, CREAMED SPINACH – 26 (Sunday only)

 

PEPPERED SKIRT STEAK & FRITTERS, ARUGULA, SHAVED ASIAGO SALAD – 22

 

KANSAS CITY STRIP STEAK, GRILLED ASPARAGUS – 29

 

DRY-AGED BONE-IN COWBOY CUT RIB EYE, SWEET ONION STRINGS – 29

 

SMOKY BLACKENED RIB EYE, POINT REYES BLEU BUTTER - 28

 

PETITE FILET MIGNON, CABERNET RED WINE DEMI BABY VEGETABLES – 29

 

BRAISED ASIAN PEAR SHORT RIBS, SOY GINGER GLAZE – 23

 

KURABUTA DOUBLE PORK CHOP, CANDIED APPLE CHUTNEY SLAW – 22

 

ALL NATURAL MEYER RANCH BURGER, VERMONT CHEDDAR, BRIOCHE BUN – 14

 

 

 

 

 

 

 - ASK ABOUT CHEF JESS’ DA KINE STEAK LOCKER -


DESSERTS

 

WARM BOYSENBERRY PEACH CRISP, VANILLA GELATO – 8

 

LILIKOI TAHITIAN VANILLA BEAN CHEESECAKE , PASSION FRUIT COULIS – 8

 

KONA COFFEE CRÈME BRULE – 7

 

DESSERT SAMPLER (ALL OF THE ABOVE) – 15

 

CARAMEL TOFFEE ICE CREAM PIE, TOASTED NUTS, CARAMEL, CHOCOLATE SAUCE – 7

 

CHOCOLATE LAVA VOLCANO EXPLOSION CHANTILLY CRÈME, RASPBERRY SAUCE – 8

 

ARTISAN CHEESE PLATE – FRESH BERRIES, PORT WINE REDUCTION – 16

 

KOA FRUIT PLATE – 8

 

VANILLA BEAN GELATO / SORBET – 5


Coming Soon

Koa
 | 400 East Campbell Ave.| Campbell, CA 95008 | Jess@koarestaurant.com

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