Your Maui organic personal chef

Hamachi Poke

Appetizers :

Seared ahi tuna served over tender pea shoots and daikon salad with pickled ginger, wasabi in a yuzu dressing with fresh taro chips

Sesame crispy cone, yellow fin tuna tartar tossed in Maui onion coulis, Kiawe smoked peppers aioli, fresh daikon, tobiko caviar and dashi flakes.

Shrimp or chicken coconut Thai soup prepared in ginger, lemongrass, kaffir lime, shiitake mushrooms and rice noodles drizzled with sesame oil and Chinese parsley.

Broiled misoyaki glazed butter fish over fresh soy Hana fern pure, crispy shitake garlic pepper chips.

Upcountry field mixed greens served with cucumbers, carrots, avocado, Maui onions, tomatoes and caramelized beets severed in a ginger lime vinaigrette.

Mix of shrimp, chicken and beef sautés with kung pao sauce roasted sesame seeds and Mongolian pork pot stickers with spicy pineapple chutney.

Maui onion soup from fresh mirepoix chicken stock, crispy fontina crouton .

Panko coated sautéed crab prepared with Yukon gold potatoes, scallions and peppers severed in a butter garlic sauce.

Melanzane alla parmigiana,with parmigiano reggiano, fresh basil .
Radicchio and arugula salad tossed with crispy pancetta, onions, tomatoes, walnuts and gorgonzola in a aged balsamic vinegar .

Entrees :

Opakapaka island pink snapper macau style sautéed in mirin, curry, ginger, garlic lemon grass, snow peas, and bok choy with pacific rim soy citrus sauce over scented basmati rice.

Filet mignon and half pacific spiny lobster. Beef in peppercorns, morels, brandy demi glace, served with roasted garlic mashed Yukon potatoes and asparagus au gratin.

Pan seared lamb chops with fresh cilantro mint pistù over cannellini, asparagus, tomatoes, and salad in aged reduced balsamic vinegar.

Osso bucco veal shank braised with barolo over gorgonzola soft polenta topped with caponata.

Macadamia crusted mahi-mahi with tropical island papaya salsa, Molokai yams and steam Jasmine rice.

dessert :

Tiramisù, passion fruit cheese cake, chocolate profiteroles, soufflés, pineapple upside down cake, banana lumpia, crème caramel, sacher raspberry chocolate tart, hot malasadas.