Family-Style 

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

SPICY AHI POKE WITH MACADAMIA NUTS

Jalapeno, avocado, nutritional yeast, miso. Served with chef's ulu chips

 

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 Ono, and fresh coconut meat & cream, mint, cilantro, cucumber, fresh lime juice. Served on sweet potato chips (can be made vegan) 

CHARRED CAULIFLOWER STEAKS*

Miso dashi sauce, toasted sesame seeds, scallions

KOREAN KALBI SHORT RIBS

Thin-cut-bone-in short ribs, Asian-pear-ginger-garlic marinade, Pauwela microgreens, 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, 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

WINTER SALAD*

Shaved fennel, carrots, radish, Okoa Farms greens, local goat cheese, lilikoi 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 a citrus fennel sauce, coconut-basil sauce, butter-braised Maui sweet onions with capers and herbs

MAUI CATTLE NY STRIP STEAK

Sautéed shallots and Okoa farms shitake mushrooms. Served with a choice of a red wine demi-glaze or 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

 

MISO EGGPLANT*

Puffed rice, chopped green onions

 

SAUTÉED HANA FRESH GREEN BEANS*

Fermented black bean and garlic sauce

 

CHARRED BRUSSEL SPROUTS*

Served crunchy

 

ROASTED FARMERS MARKET ROOT VEGETABLES*

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

 

ULU & MOLOKAI SWEET POTATO MASH*

Grass-fed cultured butter and garlic

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

 

Fine Dining

Sample Menu

Our Fine Dining menu is our most foodie experience.

A unique collaboration between client and chef

creating a beautiful food event for your guests.

Cost begins at $275/person. 

 

MOCKTAIL

 

MAMAKI MOON*

Red mamaki tea brewed with alkaline water, housemade kombucha, toasted rosemary, rose petals (gin or vodka)

APPETIZER 

AHI POKE

Olokai sea asparagus, galangal root infused oil, finger limes, lime-gastric Maui sweet onions, toasted sesame seeds

 

SALAD 

 

LOTUS ROOT SALAD*

Crispy lotus root marinated in lemon and fish sauce, fried garlic, Maui Bees Farm arugula, poha berries

 

PASTA 

 

MALAMA FARMS BERKSHIRE PORK DRUNKEN NOODLES

Berkshire pork sous vide for 48 hours,  housemade noodles, charred Chinese broccoli, Kula albino shiitake mushrooms

 

FISH 

 

HAPU'UPU'U | HAWAIIAN SEA BASS

Lemongrass-coconut milk-basil sauce, lightly-cured young strawberry papaya relish, Waihee Valley macadamia nuts, calamansi limes

 

PALATE  CLEANSER

 

CUCUMBER BASIL SORBET

Farmers market cucumber, basil and lemon sorbet, spirulina dust, served with Haiku tomato water

 

MEAT 

 

GRASS-FED MOLOKAI RIB EYE

Rib eye sous vide then seared, yucca mash, local asparagus, 4 herb gremolata

 

DESSERT

 

MATCHA GREEN TEA ICE CREAM

Homemade matcha green tea ice cream made in the traditional Japanese manner served with black sesame seed dust

chef teamwork
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lotus root salad
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ahi poke
The Beast & Spoon - Sweet and Salty Crostini
Edited Image 2015-9-13-15:23:17
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Cell: (917) 488-8408  |  Email: info@thebeastandspoon.com