Coffee Mill is presenting Hawaiian-inspired dishes as part of its international buffet during April at both lunch and dinner.

Highlights include Hawaiian salads such as Coleslaw with Pineapple and Mandarin Orange; Antipasto of Grilled Portobello Mushroom, Feta Cheese, Vine Ripened Tomatoes, Olives and Pine Nuts; Marinated Beets & Kilauea Chevre Salad, Roasted Garlic Cloves, Crostini and Balsamic Vinaigrette and Arugula & Candied with Gorgonzola and Sesame Miso Vinaigrette.

Main courses include Cilantro Seared Fish with Lobster Nage and Chinese Black Bean Sauce; Beef with Pineapple and Teriyaki Kebabs; Garlic Chive Grilled Shrimp with Sesame Miso Butter; Herb Gilled Lamb Chop with Apricot Sweet & Sour and Prosciutto Wrapped Chicken Breast with Porcini Mushroom Marsala Cream Sauce.