Happy Holidays 2018

Mahalo to everyone who reviewed us on Trip Advisor in 2018! We are humbled and honored by the recent announcement that we were awarded TOP TEN RESTAURANTS IN THE U.S.

CLICK HERE to view the list.

CLICK HERE TO VOTE for Lahaina Grill in Maui No Ka Oi Magazine’s ‘Aipono Restaurant Awards. Our ‘ohana appreciates your support.
Final day to vote is 1/31/19.

Lahaina Grill Gift Cards are easy and always appreciated! Gift cards can be purchased over the phone, online or in person. They are the size of a credit card and come inside a custom notecard with your personal message.

CLICK HERE to order gift cards online now!

Ingredients:
1/2 orange wheel
2 drunken figs (and 1 for garnish)*
1/4 oz spiced simple syrup **
2 oz bourbon
3 dashes fee brothers whisky barrel aged bitters

Method: Muddle orange wheel and figs with spiced simple syrup. Add bourbon and bitters and ice. Stir and garnish with orange and fig.

*To make drunken figs
1 C dried figs
1 C port wine
1 C raw sugar

Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer for 15 mins. Cool and refrigerate.

**To make spiced simple syrup
2 C sugar
1 1/2 C water
2 Tbsp allspice berries
2 Tbsp cloves
2 cinnamon sticks
3 whole nutmegs
1 Tbsp whole black peppercorns

Combine all ingredients in a saucepan and bring to boil. Turn off heat and let sit until cool. Strain into container and refrigerate.

Ingredients (Crust):
12 oz all-purpose flour
1 pinch salt
3 oz unsalted butter
3 oz all-purpose shortening
1/2 C sour cream
1/2 C ice water
1 egg, beaten
3 packets sugar in the raw

Method:
• Gently mix flour with salt, butter and shortening.
• Add sour cream and ice water; gently knead until all ingredients are folded into the dough. Don’t over mix.
• Place in a bowl, cover dough with a moist towel or plastic wrap and place in refrigerator for about 1 hour.

Ingredients (Filling):
12 oz blueberries
12 oz raspberries
1/4 C crème de cassis liqueur
1/4 C granulated tapioca
1 C granulated sugar

Method:
• Mix all ingredients together. Line a 9” pie pan, sprayed with vegetable pan coating spray, with approximately 1/2 of the prepared dough, rolled out to approximately 1/8” thick, add berry mixture, and cover with remaining dough. Cut a 3/4” hole into the middle to allow steam from berry mixture to escape while baking. Brush with egg wash and sprinkle with sugar in the raw.
• Bake at 375° F with fan on for 15 minutes then reduce heat to 350° F and bake until berry mixture starts bubbling, approximately 40 minutes.
• Cool and store in refrigerator until serving time. Garnish with vanilla flavored whipped cream, fresh seasonal berries, raspberry sauce and vanilla ice cream if desired.