Menu

appetizers

baked escargots GF
light curry, herb and garlic butter 24

forman’s royal fillet of smoked truffled scottish salmon
horseradish crème fraiche, onion, capers, lemon, crostini 33

steamed manila clams
white wine-parsley broth, lap cheong sausage, herbed garlic ciabatta crostini garnished with whole chile de árbol 26

the cake walk trio*
lobster, pacific rock crab and diver scallop cake with avocado relish and mustard cream, seared ahi tuna cake with avocado relish, sushi rice, nori, tamari ginger vinaigrette, white shrimp cake with hoisin, crème fraiche 28

crisp shanghai spring rolls
filled with white shrimp, all natural pork, napa cabbage, mushrooms, bamboo shoots, butter lettuce, mint, thai basil, cilantro, pickled cucumbers with sweet soy and thai chili dipping sauces 20

seared ahi and hudson valley foie gras* GF
fig compôte, sautéed spinach, truffle oil, maui onion demi-glace 48

ahi poke* GF
sashimi-grade local ahi, seaweed salad, cucumbers, avocado, watermelon radish,
mild red jalapeño, lime, tamara-ginger dressing, wasabi oil, sesame oil 29

blue corn panko crusted chile relleno
filled with tiger prawns, diver scallops, monterey jack cheese on roasted sweet corn relish, avocado, crème fraîche, roasted tomato-ancho chile salsa 29

wagyu beef ravioli
black truffle, porcini, portobello, braised apple and morel mushroom-brandy cream sauce 24

 

salads and soups

local mixed baby greens GF
maui onion, red and yellow bell peppers, baby heirloom tomatoes, beet strings, southwestern vinaigrette and choice of crumbled feta or gorgonzola cheese 16

bufala tomato salad GF
locally grown kamuela tomato, bufala mozzarella, maui onion, fresh basil, shallots, truffle oil, aged balsamic vinaigrette, extra virgin olive oil with black hawaiian sea salt 26

baby romaine caesar salad*
garlic-anchovy dressing, croutons, shaved parmigiano-reggiano cheese,
white italian anchovies 19

warm pecan crusted goat cheese and baby arugula salad
asian pears, oven roasted fresh beets, tomato concassé,
poha berry honey-mustard dressing 19

golden and red beet salad
oven roasted fresh beets, extra virgin olive oil, aged balsamic vinegar, candied pecans,
crostini topped with fig and goat cheese 19

maui onion soup
sweet maui onions simmered in a rich beef and chicken stock, sherry, baked with a gruyère and provolone cheese crouton 17

minestrone
fresh tomatoes, carrots, celery, maui onions, white borlotti beans, potatoes, vegetable broth, fresh basil pesto and shell pasta 15

sweet corn soup GF
chicken stock, mild red jalapeño garnished with truffle oil and chive crème fraîche 15

 

from the land

center cut 7 oz. filet mignon* GF
center cut beef filet, béarnaise, herbed mashed potatoes,
whole grain mustard port wine demi-glace 55

marcho farms center cut all natural veal “osso buco”
braised veal shank in a rich cabernet wine sauce, glazed root vegetables, potato-celery root mash 46

oven roasted shelton farms all natural chicken breast GF
filled with local ali‘i mushrooms, braised apples, spinach, smoked mozzarella, wrapped in pancetta with poblano chile and sweet corn risotto, port wine demi-glace 42

chef arnie’s home-made meatballs*
all natural veal, pork and angus beef®, ricotta, parmigiano-reggiano, and mascarpone, penne pasta,fresh tomato-basil sauce 42

marcho farms center cut 12 oz. all natural veal chop* GF 
pommery mustard, sauteed local ali’i mushrooms, herbed truffle risotto, balsamic port wine demi-glace 59

kona coffee roasted colorado rack of lamb* GF
herbed mashed potatoes, light coffee-cabernet demi-glace 53

slow braised boneless short rib
certified angus beef® ribs, herbed mashed potatoes, honey-chipotle fig demi-glace 45

surf and turf* GF
7 oz. center cut beef filet mignon, herbed mashed potatoes, whole grain mustard port wine demi-glace and half-lobster broiled, baked bearnaise, truffle champagne beurre-blanc 96

We are featuring all natural, chemical- and hormone- free pork, veal, lamb, and poultry

 

from the sea

tequila shrimp and firecracker rice GF
butterflied white shrimp, marinated in southwestern herbs and spices, tequila butter 43

maui onion and sesame seed crusted seared ahi* GF
fresh local sashimi-grade ahi steak, tahitian vanilla bean jasmine rice, apple cider butter vinaigrette 50

sautéed local mahi-mahi GF
herbed mashed potatoes, sautéed spinach, gorgonzola cheese, pancetta, chardonnay beurre blanc 46

seared lion paw scallops GF
potato-celery root mash, roasted sweet corn relish, crisp pancetta chips, truffle oil, lobster champagne beurre blanc 46

wild pacific salmon fillet* GF
baked salmon with pommery mustard, caramelized maui onion, broiled roma tomatoes, sautéed spinach and herbed mashed potatoes, horseradish chardonnay beurre blanc 43

-or-

grilled salmon with sautéed spinach, asparagus, broiled tomatoes, thyme wild rice 43

 

vegetarian

porcini-portobello mushroom ravioli
fresh tomato-basil sauce with extra virgin olive oil topped with fried capers, fresh basil and grated parmigiana-reggiano cheese 35

 

from the farm

creamed spinach
nutmeg, mascarpone, ricotta, parmigiano-reggiano 9

broiled roma tomatoes
herb glazed, capers, olive oil 9

roasted sweet corn
fresh off the cob, herb butter 9

firecracker rice 
southwestern herbs and spices 9

potato-celery root mash 
9

chef’s daily risotto
9

keahole lobster risotto
49

executive chef arnulfo gonzalez

GF- gluten free menu item

desserts

with recommended wine pairings.

triple berry pie
a signature dessert… a luscious combination of raspberries, blueberries and black currants nestled in a light flaky crust set on fresh whipped cream 15
graham’s, six grapes 9

vanilla bean crème brûlée
classic custard infused with maui vanilla beans, served with fresh berries and a home style cookie 15
chateu gravas, sauternes, france, 2015 15

sugar-free crème brûlée
prepared with birch sugar 15

road to hana, maui
layers of hawaiian vintage chocolate cake, chocolate sour cream mousse and macadamia nut caramel 15
domaine la tour Vielle, banyuls, france 2014 14

sunken chocolate cake
flourless chocolate decadence with kona coffee ice cream 15
smith woodhouse, 10 year tawny 16

our signature sampler ~ serves two
a miniature selection of our most popular desserts 27
cava, avinyo, penedés, spain 2013 11

kula lime tart
prepared with fresh locally-grown limes, in a macadamia nut
graham cracker crust 15
royal tokaji, tokaj, hungary, 2009 21

kauai pie
chocolate shortbread cookie crusted kona coffee ice cream pie layered with chocolate fudge, coconut flakes and macadamia nuts 16
chip shot 15

lappert’s premium hawaiian ice cream and sorbet 15
vanilla bean | chocolate | kona coffee | mint chip | turtle cluster | passion coconut | mango

 

coffee and tea

maui grown coffee 5
tea forte, selection of teas 5
espresso 6
cappuccino 7

libations

philosophy
In selecting wines to be served at Lahaina Grill, our focus is on the expression of varietal and regional integrity and the synergy that can be achieved when matching food and wine. Like the food ingredients that we use, we look for wines that are true to their origin and reflective of the environment in which they have been made. The ultimate celebration of this is in the nuances that each wine highlights – the subtle expression of the grape variety; the terroir; the vintage; and the wine maker.

corkage
Please no outside beverages as corkage is not offered.

View Our Wine List Here.