APPETIZERS
Bev’s Famous Crab Pizza 12
stone fired flatbread
Sashimi Napoleon 24
layers of ahi tartare, smoked salmon, ahi sashimi,
crispy wonton stack, wasabi vinaigrette
Ahi Poke 24
ginger tamari marinated ahi, jalapeño, green onion,
cucumber kim chee, sesame seeds, asian slaw
Popcorn Shrimp 18
chinese “to go” tempura shrimp, a trio of sauces:
truffle honey, spicy miso, and sweet soy tobiko aioli
Cajun Spice Dusted Crispy Calamari 18
bed of spinach, grape tomatoes, shaved red onion,
thai garlic dressing, citrus aioli
Trio of Asian Duck Steamed Buns 18
hoisin, cucumber, ginger chili slaw
Brie & Grape Quesadilla 14
cilantro macadamia nut pesto, sweet pea guacamole
Maui Onion Soup 12
french bread crouton, melted gruyère cheese
SALADS
Upcountry Farm Salad 14/16
waipoli greens, grilled peach, roasted beets,
hearts of palm, persian cucumber, tomato,
toasted walnuts, white balsamic vinaigrette
add blue cheese crumble
Watermelon Salad 16
compressed raspberry infused watermelon,
feta cheese, kalamata olives, roasted pistachios,
arugula, white balsamic vinaigrette
Burrata Cheese & Tomato Salad 18
oven dried and fresh heirloom tomatoes,
pistachio pesto, balsamic reduction
Caesar Salad 14
waipoli baby romaine, garlic croutons,
asiago parmesan, anchovy dressing
Lobster Cobb Salad 36
7 oz. lobster tail, bacon, tomato, hearts of palm,
hard boiled egg, blue cheese crumble, baby iceberg,
avocado ranch dressing
Menu updated 7/24/19
SEA
Coconut Seafood Curry 38
local catch, shrimp, day boat scallop, carrots, snap peas,
shiitake mushrooms, broccolini, onions, lemongrass
green coconut curry, fish sauce, jasmine rice
Shrimp Scorpio 36
kalamata olives, feta cheese, capers, tomato,
garlic, shallot, dill, angel hair pasta, sambuca butter
Blackened Seared Ahi 46
wasabi mashed potatoes, baby greens,
sweet thai chili sauce, wasabi vinaigrette
Macadamia Nut Crusted Fresh Catch 44
tropical fruit salsa, molokai sweet potato mash,
mango-lilikoi butter sauce
Steamed Island Fresh Catch 44
saffron crab sauce, sweet corn succotash
with seasonal upcountry vegetables,
celery leaf, fennel and radish slaw
Tandoori Rubbed Salmon 38
israeli couscous with dried fruit, toasted cashew,
diced zucchini, and fresh mint, chutney vinaigrette,
maui onion strings
LAND
Roasted Half-Chicken 34
dijon mustard sauce, matchstick fries,
arugula salad, shaved parmesan
chef preparation time 25 minutes
Crispy Roast Duck 36
celery root purée, pineapple chutney, green beans,
grand marnier orange jus de volaille
Paniolo Ribs 29
baby back pork ribs, butter whipped potatoes,
asian slaw, bev’s citrus barbecue sauce
Braised “Korean Style” Short Ribs 38
wasabi mashed potatoes, roasted ginger carrots,
maui onion strings
Grilled Rack of Lamb 44
two double-cut chops, wasabi mashed potatoes,
green beans, black bean hunan sauce
Aged New York Strip 44
14 oz. steak, mixed mushroom sauté,
matchstick fries, garlic herb compound butter
Entree split plate charge: $8.00
For a great dining experience, Chef Bev Gannon & her crew ask for no menu substitutions.
Menu updated 7/24/19
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