First Course

APPETIZERS

 

AHI POKE WITH INFUSED GALANGAL ROOT OIL

Olokai sea asparagus, Maui sweet onions, toasted sesame seeds. Served with Pono Grown pickled radishes and a cucumber sunomono

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GOAT CHEESE CROSTINI*

Dried Mission figs, Okoa Farms black raspberries, beekeepers-reserve-honey infused with white truffle oil

 

GARLIC SHRIMP

Lemon peel, roasted pineapple, cilantro

 

POISSON CRU

Prepared with Ahi or Onaga, and fresh coconut meat & milk, mint, cilantro, cucumber, fresh lime juice. Served on sweet potato chips

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CHARRED CAULIFLOWER STEAKS*

Miso dashi sauce, toasted sesame seeds, scallions

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KOREAN KALBI SHORT RIBS

Thin-cut-bone-in short ribs, shoyu-garlic marinade, Pauwela microgreens, toasted sesame seeds, scallions​

 

DELUXE GRAZING BOARD mp

Charcuterie, epicurean cheeses, brine-cured olives, seasonal tropical fruits, house-roasted walnuts and macadamia nuts, Maui Bees honeycomb, gourmet crackers, farmers market radishes and raw vegetables with a sprouted nut dip

 

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Second Course

SALADS

 

BUTTER LETTUCE SALAD WITH TOASTED HAZELNUTS*

Gorgonzola cheese, organic ambrosia apple, meyer lemon vinaigrette

 

BLISTERED CHERRY TOMATOES & AVOCADO SALAD *

Avocado from our garden, arugula, toasted pumpkin seeds, citrus vinaigrette

 

MAUI CHOPPED SALAD*

Green cabbage, mung bean sprouts, heirloom carrots, Waihee Valley macadamia nuts, cilantro, braised-ginger vinaigrette

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BABY WEDGE SALAD WITH CRISPY BACON

Center cut bacon, housemade buttermilk blue cheese dressing

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Third Course

PASTAS

 

KAUAI SHRIMP LINGUINE

Chorizo, basil, shallots, white wine sauce

 

HOMEMADE DRUNKEN NOODLES

From scratch - chewy rice noodles. chinese greens, Kona ali'i mushrooms, Thai basil

 

WILD MUSHROOM PAPPARDELLE*

Wild local mushrooms, thyme, lemon butter sauce

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Fourth Course

MAIN PROTEINS

 

FRESHEST CATCH OF THE DAY

Seared to perfection with a choice of coconut-basil sauce or butter-braised Maui sweet onions with capers and herbs

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MAUI CATTLE NY STRIP STEAK

Sautéed shallots and Okoa farms shitake mushrooms. Served with an herb gremolata

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PAN-FRIED ORGANIC HEIRLOOM CHICKEN

Fresh herbs

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PAN-CRUSTED MAUI TEMPEH

Molokai sweet potatoes, chopped herbs

 

ROASTED FENNEL AND ASPARAGUS*

Red onions, shaved parmesan, and a lazy egg

 

SIDES

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SAUTÉED HANA FRESH GREEN BEANS*

Fermented black bean and garlic sauce

 

CHARRED BRUSSEL SPROUTS*

Served crunchy with a parsnips dice

 

ROASTED FARMERS MARKET ROOT VEGETABLES*

Heirloom carrots, cauliflower, broccolini, fresh herbs, lemon zest

 

CREAMY MAC & CHEESE*

Made with Coastal white cheddar,  cave-aged cheddar, and aged gouda (can be made gluten-free)

 

HAWAIIAN FRIED RICE

Zucchini, Maui sweet onions, roasted pineapple and center-cut bacon

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CREAMY COCONUT LUAU

Maui Sweet Onions, Ali'i mushrooms, Haiku tomatoes, chef's ulu 

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Fifth Course

DESSERTS

 

BANANAS FOSTER*

Local apple bananas, orange zest and ground ceylon cinnamon flambéd in Koloa Kaua'i dark Hawaiian rum. Served with toasted walnuts, cacao nibs and housemade vanilla-bean ice cream

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AMBROSIAL RAW MINI CAKES

Lilikoi curd on top of a cacao nib, dates, and brazil nut crust

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ICEY GRANITA*

Made with seasonal fruits from the Upcountry Farmers Market

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CHOCOLATE POT DE CRÈME*

Whipped crème, hazelnuts

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TROPICAL FRUIT PLATE*mp

Seasonal and curated from the farmers market