Copy of Dinner | thebeastandspoonmaui

Family-Style

Dinner Menu

For a more foodie-like experience, see our Fine Dining Dinner Menu >

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

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

CHARRED CAULIFLOWER STEAKS*

Miso dashi sauce, toasted sesame seeds, scallions

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

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

BABY WEDGE SALAD WITH CRISPY BACON

Center cut bacon, housemade buttermilk blue cheese dressing

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

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

MAUI CATTLE NY STRIP STEAK

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

PAN-FRIED ORGANIC HEIRLOOM CHICKEN

Fresh herbs

PAN-CRUSTED MAUI TEMPEH

Molokai sweet potatoes, chopped herbs

ROASTED FENNEL AND ASPARAGUS*

Red onions, shaved parmesan, and a lazy egg

SIDES

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

CREAMY COCONUT LUAU

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

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

AMBROSIAL RAW MINI CAKES

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

ICEY GRANITA*

Made with seasonal fruits from the Upcountry Farmers Market

CHOCOLATE POT DE CRÈME*

Whipped crème, hazelnuts

TROPICAL FRUIT PLATE*mp

Seasonal and curated from the farmers market

*vegetarian

MP market price