Bali Hai |

Bali Hai Restaurant
2230 Shelter Island Drive
San Diego, CA 92106
(619) 222 - 1181
Fax: (619) 222-4081

Whether you’re looking for a nice place to have dinner or planning for an important event, Bali Hai Restaurant has a menu for every occasion. SUBSCRIBE TO OUR NEWSLETTER
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Dinner

Raw/Cold

Hawaiian Tuna Poke* 17
Avocado, Seaweed Salad ,
Masago, Wonton

Curried Chicken Lettuce Wraps 10
Chicken Salad With Curry-Ginger Aioli,
Cilantro, Asian Pears, Shredded Carrots, Spiced Pecans

Lobster Wonton Tacos 15
Spicy Citrus Lobster Salad, Asian Slaw, Cilantro

Oysters on a Half Shell* 3 for $10 or 6 for $20
Oyster Of The Day, Yuzu Kaffir Lime Vinaigrette, Masago

Soup & Salads

Local Greens Salad 8
Goat Cheese, Macadamia Nuts,
Seasonal Berries, Li Hing Mui Vinaigrette

Thai Caesar Salad 8
Romaine, Heirloom Tomatoes,
White Anchovies, Housemade Croutons

Roasted Squash Salad* 20
Roasted Kabocha Squash,
Mirin Poached Pears,
Cinnamon Yuzu Vinaigrette, Walnuts

Chicken Udon Noodle Soup
Cup 6/ Bowl 10
Miso Garlic Chicken, Udon Noodles,
Kombu Chicken Broth, Scallions

Pupus

Flash Fried Shishito Peppers 10
Garlic Ponzu, Local Sea Salt

Ali’i Tasting For Two* 18
Coconut Shrimp, Hawaiian Tuna Poke,
Spring Rolls, Beef Skewers

Coconut Shrimp 15
Papaya Salad, Ginger Lime Dipping Sauce

Linguica Corn Dogs 12
Spicy Mustard, House Made Kimchi

Crispy Spring Vegetable Rolls 9
Pickled Mango Dipping Sauce,
Micro Mint Salad

Crispy Calamari 10
Sweet Garlic Chili Sauce, Thai Basil Oil, Micro Cilantro

Smoked Pork Belly Croquettes 15
Crispy Goat Cheese and Smoked Pork Belly,
Spicy Apricot Jam

Red Curry Mussels 14
Bacon Lardons, Baby Corn,
Mussels In A Red Curry Broth With Micro Cilantro

Edamame 5
Spicy Ponzu Or Sea Salt Or Garlic Or Hurricane

Kai

Pan Seared Local Fish* 25
Coriander Carrot Puree, Roasted Romanesco

Crispy Ahi Tuna* 24
Cucumber Ceviche, Togarashi Water

Pā Ka ʻai Scallops* 28
Miso Brown Butter Grits, Crispy Prosciutto

Fresh Catch* MP
Sesame-Crusted Roasted Whole Market Fish,
Brussel Sprout Slaw, Nam Pla Sauce

Pan-Seared Salmon* 24
Forbidden Rice, Watercress and Daikon Sprout Salad,
XO Vinaigrette, Salmon Skin Chicharron

Jumbo Prawns 29
Tom Yum Broth, Woodear Mushrooms,
Tomato, Lime

14 Oz. Wok Fried Bass 32
Corvina Seabass, Ponzu,
Szechuan Style Vegetables

Island Style Shrimp Scampi 23
Patagonia Pink Shrimp, Noodles, Garlic,
Ginger, Lemongrass, Thai Basil

Orange Lobster 23
Tempura-Fried Slipper Lobster,
Sweet and Spicy House-Made Orange Sauce

Aina

Braised Bone-in Beef Rib 26
Garlic Congee, Roasted Hon Shimeji Mushrooms,
Mushroom Demi Glace

Huli Huli Chicken 25
Grilled Airline Chicken Breast, Garlic Fried Rice,
Smoked Paprika Pan Jus

14 Oz. Ribeye Steak* 30
Mushroom Gravy, Fried Egg

Bone-in Pork Chop 27
Dry-Aged Duroc Pork Chop, Roasted Fingerling Potatoes,
Quince Jam, Charred Onion

Lamb Pad Thai* 20
Rice Noodles, Tamarind-lime Sauce,
Bean Sprouts, Onions, Peanuts

Waipuna Pork Stir Fry 22
Green Beans, Edamame, Snap Peas, Mushrooms,
Pork, Mint, Cilantro, Spicy Sczechuan Ginger Sauce

Korean Chicken 18
Onion, Scallion, Sesame Seeds, Sweet Sesame-Soy Sauce

Crispy Beef 22
Bell Pepper, Water Chestnuts,
Bamboo Shoots, Onion

Sides

Steamed White Rice 3
Black Bean Tofu Or Broccoli 6
Chinese Garlic Noodles 6
Garlic Mashed Potatoes 3
Island Macaroni Salad 6
Wok’ed Vegetables 6
Thai Brussel Sprouts With Chinese Sausage 7
Vegetable Fried Rice or Vegetable Chow Mein 7
add to fried rice or chow mein: chicken  2/ bacon  2/ kimchee  2/spam 2/ pineapple 2 / shrimp  4

Executive Chef Dion Morales
Executive Sous Chefs Megan Dempewolf • Sous Chefs Tyler Ponce and Keoni Rodriguez

One check and an added 18% service charge for parties of 8 or more persons.
A 3% surcharge is added to each guest check, due to increase in costs. Mahalo!

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Make a Reservation

** Effective January 1, 2017, we will add a 3% surcharge to all guest checks. As a family we have decided that a surcharge is our best option to help pay for the added cost of doing business due to increases to the minimum wage, healthcare contributions and paid sick leave.