Hali’imaile General Store is pleased to be partnering with Young’s Market Company, a premier distributor of fine wines, in sharing the outstanding Italian wines of the Tuscany and Piedmont regions during a special 5-course Italian Wine Dinner on Friday, April 28, 2017. The evening will feature a menu prepared by Hali’imaile General Store Executive Chef Marc McDowell along with wine pairings presented by special guest Master Sommelier Patrick Okubo.
Please join us for what is sure to be a memorable evening. Seating is limited so make reservations early. Call 808-572-2666 for reservations or more information.
$150 per person (all inclusive). Seating at 5:30pm.
Ahi Wrapped White Asparagus Tips
prosciutto de parma crisps, brioche fried egg yolk,
sorrel and spring vegetable salpicon vinaigrette
Bruno Giacosa, Arneis, Roero, Piedmont, Italy 2014
spring peas and black garlic
Castello di Pomino, Chardonnay/Pinot Bianco, Pomino, Chianti Rufina, Tuscany, Italy 2012
Braised Ulupalakua Ranch Lamb Ragu
house made pappardelle pasta, roasted roma tomatoes,
confit radish, artichoke and hearts of palm, gorgonzola leaves
Castello di Volpaia, Sangiovese, Riserva, Chianti Classico, Tuscany, Italy 2013
Shallot Truffle and Pancetta Stuffed Filet Mignon
porcini polenta, broccoli rabe and barbaresco demi
Giuseppe Cortese, Nebbiolo, Rabaja, Barbaresco, Piedmont, Italy 2010
vanilla ladyfingers and cocoa finish
Elio Perrone, Bigaro, Rose, Moscato d’Asti, Piedmont, Italy 2015
Announcing our special Valentine’s Day Dinner menu. Hali’imaile General Store is the perfect spot in Upcountry Maui to take your sweetheart our for Valentine’s.
Our 4-Course Prix Fixe Valentine’s Menu is $79 per person.
Suggested Wine Pairings priced separately.
Each course is available a la carte and price is listed.
Prosciutto Wrapped Sea Scallop
Crispy basil polenta, morel mushroom butter broth – 12
Domaine Long-Depaquit, Chardonnay, Chablis, France 2015 – 14
Warm Goat Cheese Salad
Kumu Farms mixed greens, Kula strawberries, Marcona almonds, blood orange vinaigrette – 14
Henri Bourgeois, Les Baronnes, Sauvignon Blanc, Sancerre, France 2015 – 14
Duo of Filet & Lobster
Grilled filet of beef with butter poached lobster tail, truffle whipped potatoes, asparagus, Kumu Farms baby carrots, sour cherry demi-glace – 58
Joseph Phelps, Chardonnay, Freestone Vineyards, Sonoma Coast, California 2014 – 17
Cristom, Pinot Noir, Mt. Jefferson Cuvee, Willamette Valley, Oregon 2014 – 16
Pastry Chef Jocelyn’s Choice
“My Sweetheart Dessert”
Chateau Gravas, Sauternes, Bordeaux, France 2012 – 15
Announcing our 2016 Thanksgiving Day Buffet Menu.
Thursday, November 24, 2016 from 12:00-6:00pm. $50 for adults, $25 for children (ages 7-9).
Sit down to:
Salad with red quinoa, roasted corn, dried cranberries, toasted walnuts, truffle champagne vinaigrette (v)
Traditional Roast Turkey with Gravy
Red Hawaiian Salt Crusted Prime Rib with Horseradish Sauce
Butternut Squash & Shrimp Raviolis with Roasted Tomatoes, Pecans and Sage Butter
Savory Herb, Celery, Mushroom, Toasted Pecan Stuffing (v)
Coconut Sweet Bread Portuguese Sausage & Macadamia Nut Stuffing
Street Corn (v)
Mashed Potatoes (v)
Whipped Sweet Potato Casserole with Maple Syrup & Caramelized Pineapple Crunch (v)
Grilled Autumn Vegetables with Raspberry Balsamic Drizzle (v)
Cranberry Compote (v)
Hawaiian Sweet Bread Rolls
Lunch | Monday-Friday | 11am-2:30pm
Dinner | Nightly | 5:00-9:00pm
Monday-Friday | 2:30-5:00pm
(Starting May 17, 2017)
900 Hali'imaile Road
Makawao, Hawaii 96768