2019 Holiday Menu

APPETIZERS

 

TUNA TARTARE

Wasabi, ginger, soy sauce, lime, miso tuile

 

PROSCIUTTO-WRAPPED ASIAN PEAR

Prosciutto wrapped baby pears stuffed with herbed goat cheese

 

GARLIC SHRIMP POPSICLES

Grilled prawns with a light tropical fruit salsa

FESTIVE GRAZING BOARD mp

Aged goat gouda, creme de brie, prosciutto, capicola, castelvetrano olives, cornichons, gourmet crackers & fresh-baked bread, deviled eggs, dried apricots, pomegranate, fresh figs, plant-based nut spread, carrots, cucumbers, lilikoi jelly, local honeycomb, house-roasted almonds and walnuts

 

SALADS

 

ARUGULA & FIG SALAD

Fresh arugula, brûléed sweet figs, fried prosciutto, smoked almonds, and ricotta cream. Dressed with a lemon vinaigrette

ROASTED BEETS SALAD

Red and yellow beets with julienned young papaya, pine nuts, and herbed goat cheese

 

MAUI CHOPPED SALAD*

Green and purple cabbage, mung bean sprouts, multi-colored carrots, house-roasted macadamia nuts, cilantro, braised-ginger vinaigrette

 

BUTTER LETTUCE SALAD

Butter lettuce, gorgonzola, toasted hazelnuts and Asian pear. Dressed with a lemon vinaigrette

 

SOUPS

 

KONA LOBSTER BISQUE

Housemade fish stock, sherry wine, fresh tarragon and thyme

 

BUTTERFISH STEW

Hana Fresh cherry tomatoes, baby potatoes, fresh herbs in a clear fish broth

 

TOKYO-STYLE PORK RAMEN

Locally-caught boar broth with chopped scallion, sous vide egg, mustard greens andJapanese tahini

 

MAIN PROTEINS

 

BOURBON & BROWN SUGAR ROASTED TURKEY

24-hr herb-brined organic turkey. Butchered then roasted with bourbon and brown sugar. Served with pan gravy

 

GRILLED LAMB CHOPS

Herb gremolata

 

PRIME RIB ROAST

Sous vide for 6 hours, then flash-crusted with rosemary-thyme-maldon-salt and fresh cracked pepper. Served

with its jus

 

TARRAGON OPAKAPAKA

Pan-seared local snapper with a hazelnut-brown-butter-sauce. Served with house-pickled radishes

 

STUFFED LOCAL PHEASANT

Roasted local pheasant stuffed with chestnut dressing

 

ALAEA-SALT CRUSTED PORK LOIN

Ginger stuffed Hawaiian-style pork loin

 

MAIN SIDES

AWARD-WINNING WILD MUSHROOM STUFFING

 

YORKSHIRE PUDDING

 

CRISPY CORNBREAD

 

HOUSEMADE DINNER ROLLS & MAUI BEES HONEY BUTTER

 

SAUTÉED GREEN BEANS

 

SAUTÉED ALII & KULA SHIITAKE MUSHROOMS

ROASTED BRUSSEL SPROUTS

 

SAUTÉED OKOA FARMS SPINACH

 

FLUFFY MASHED POTATOES WITH IRISH BUTTER

 

MOLOKAI SWEET POTATO MASH

 

BRAISED COLLARD GREENS WITH PANCETTA

 

FARMERS MARKET ROASTED ROOT VEGETABLES

HOMEMADE CRANBERRY SAUCE

 

 

 

DESSERTS

 

OLD SCHOOL APPLE PIE

Braeburn apples caramelized in butter & sugar. Served with housemade vanilla bean ice cream

 

PUMPKIN PIE

Local pumpkin cooked down with freshly ground spices. Served with organic whipped cream 

 

TROPICAL FRUIT PLATE mp

Seasonal tropical fruits served with a housemade lilikoi frozen yogurt

 

CHOCOLATE COCONUT PIE

Cookie crust layered with chocolate mouse and coconut cream

 

CRANBERRY LIME PIE

Ginger snap and toasted pecan crust with a cranberry lime curd. Topped with sugared cranberries. Served with housemade vanilla bean ice cream

 *vegetarian

MP market price

THE BEAST & SPOON IS TEMPORARILY TRANSITIONING TO PICK-UP AND DELIVERY ONLY.

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Tel: (808) 868-4883  |  Email: info@thebeastandspoon.com