anthony l. edington, executive chef

appetizers
deconstructed grilled prawn cocktail …… lemon and mango cocktail sauce
calamari steak and remoulade……panko bread crumbs, herbs, and parmesan crust
crab and corn fritters……fresh kahuku corn, rock crab with garlic mayonnaise
crispy pita hummus and taboli……baked chips, chick pea puree, parsley and cous cous
grilled asparagus oscar……crab and hollandaise
pacific oysters on half shell…pink peppercorn mignonette, horseradish bloody mary sauce
tempura ahi……tobiko aioli, ocean seaweed sesame salad, tempura dipping sauce
tempura maui onion rings……tempura sauce and mango-tomato puree

flatbread
house-made and cooked in our stone oven
bolognese……pepperoni, sausage, salami
caprese……fresh tomato, fresh mozzarella, and fresh basil
fromaggi……provolone, mozzarella, parmesan, and asiago cheeses
fungi……four types of fresh mushrooms

soups and salads
baby spinach and pancetta salad……balsamic vinaigrette and sieved egg
clams in white wine……herbs, garlic-buttered broth with grilled french bread
heart of romaine caesar salad……lettuce, croutons, anchovy, and asiago cheese
house salad of haiku baby greens……cucumber, tomatoes, and vegetable strings
maui onion soup gratinee……onion, chicken stock, sherry with gruyere cheese gratinee
new-england-style fish and clam chowder……island fish, clams, potato, onion, peppers

house specialties
bouillabaisse……prawns, crab, clams, snapper, scallops, vegetables, mussels, lobster saffron broth  36
caesar’s pasta……spaghetti with anchovy garlic cream sauce and croutons
fettuccini carbonara……fresh pasta cream garlic sauce with sautéed Italian pancetta
four cheese ravioli……alfredo or marinara sauce and fresh basil chiffonade
mauka makai……broiled lobster tail and filet mignon, oven roasted rosemary potatoes
roasted duck……duck leg confit over papparedelle pasta with vegetable and fig sauté
poached salmon …caramel poached pacific salmon with shaved fennel ragout in lobster broth
sautéed snapper muniere……fresh filet with scallop and rock shrimp hash
tempura……shrimp and vegetables
volcanic seasoned monchong……sautéed with fresh island succotash
west australian lobster tail……oven-roasted rosemary potatoes and drawn butter

a la carte fish and meats
mahi mahi, ahi, hawaiian snapper, monchong, salmon,
filet mignon, new york steak, rack of lamb, free range chicken breast
includes vegetables of the day
offered with the choice of the following sauces
lemon buerre blanc, maitre d’hotel butter, fresh chive butter sauce, mango fennel chutney mushroom cognac cream, port wine sauce, cabernet demi,
 béarnaise and valoise

a la carte vegetables
basmati rice pilaf with tarragon
cream spinach palusami……onions, nutmeg and coconut milk
crispy pommes frites
roasted garlic and chive mashed potatoes
sautéed french green beans and pearl onions with almonds
sautéed mushrooms……herbs, shallots, and brandy
twice-baked potato with truffles