(kama), crispy-fried and served with soy-chili sauce. limited availability.
$
Lobster Guacamole
with island crisps
$
Macadamia Nut Crab Cakes
with fire and ice relish.
$
Beef Polynesian
seared tenderloin in a grilled ripe hana papaya.
$
Soups & Salads
Mahimahi And Coconut Soup
with lemongrass, sweet potato and kula corn.
$
Chilled Mango Soup
with hana ginger and tahitian lime.
$
Mama’s Salad
mixed kula greens, heart of palm, dried cranberries, smoked bacon, goat cheese and candied macadamia nuts in a honey-mustard vinaigrette.
$
Haiku Tomato And Maui Onion Salad
with point reyes blue cheese, extra virgin olive oil and eighteen year old balsamic vinegar dressing.
$
Ahi Sashimi Salad
with crispy won ton strips, pohole fern, wasabi goat cheese, kula vegetables and roasted sesame seed dressing.
$
Ocean Fresh
Papa’s Three Fish Sashimi
ono with coconut-chili and molokai pink sea salt, ahi with star anise-daikon and kukui nut salt, kampachi with pineapple-pomegranate and hawaii island black sea salt.
$
Seared Ahi Sashimi
with pineapple-tamarind sauce.
$
Ono Marinated In Lime And Coconut Milk
(tahitian ceviche) in a fresh coconut.
$
Wild Fish Caught By Our Fishermen
Opah Caught In Local Waters Aboard The “captain Greg” By Jimmy Maglinao
upcountry style with caramelized maui onion, avocado and baby bok choy.
$
A’u Ku – Broadbill Swordfish Caught During The Moonlit Night By Billy Wakefield
grilled in a ti leaf with garlic and spices with coconut rice and papaya salsa.
$
Deep-water Ahi Caught Ten Miles Offshore From Hana By Matt Smithc
