“With professional service, an inviting atmosphere and innovative cuisine, it’s easy to see how Lahaina Grill continues to be a favorite. We savor the caramelized Maui onion and sesame seed-crusted seared ahi that melts like butter in our mouths, along with a rich vanilla bean jasmine rice and apple cider-soy butter vinaigrette. Appetizer choices are made easier with the Cakewalk, a sophisticated sampler platter that includes Kona lobster crab cake, sweet Louisiana rock shrimp cake and seared ahi cake—sure, it’s large enough for two but don’t think you’ll want to share. Other standouts include a blue corn-crusted chile relleno filled with local prawns, scallops and Monterey Jack cheese with roasted corn and avocado relish, and the roasted rack of lamb with a light Kona coffee-Cabernet demi-glace and herb-infused mashed potatoes. Desserts are just as creative, as is the extensive wine list chosen with care by the in-house sommelier.” — gayot.com
Whip up these festive bubbly libations this holiday season!
COCKTAIL RECIPE — FIGGY ROYALE
1/2 oz fig infused Chambord*
1 piece fresh fig
4 oz prosecco
• Place fresh fig in bottom of champagne flute
• Add fig-infused chambord
• Fill glass with Prosecco
• Garnish with lemon twist
*To make fig infused Chambord, pour 1 cup of Chambord liqueur in sealed jar & add 1 fresh, ripe fig cut in thirds. Allow to soak for at least 4-5 hours.
As a small family-owned business, we have learned the power of internet review sites. We would greatly appreciate anything you might be willing to share, we are listing a few direct links to sites we have found are very important to guests and diners traveling to Maui:
BUFALA TOMATO SALAD (Serves 4)
4 perfectly ripe large tomatoes (vine-ripened preferred)
8 oz. mozzarella di bufala
4 fresh basil leaves
1 tbsp. shallots, shaved
2 tbsp. extra virgin olive oil (our chef’s favorite is Alziari – click here for more info.)
1 tsp. chive oil
2 tsp. truffle oil
1 tsp. truffle vinegar
white & black sea salt – (our chefs use: Salty Wahine sea salt from Kauai – click here for more info.)
To prep the tomato for this salad here are our steps:
- remove stem of the tomato.
- cross cut the top of tomato skin 1/2 inch wide (just the skin, not deep)
- drop tomato in rapidly boiling water for 20-30 seconds, remove immediately and plunge in a bowl of ice cubes and water to cool.
- remove from water and peel tomato.
- using method above, peel tomato and season with salt and pepper.
- place in bowl with olive oil and shallots and marinate, refrigerate for one hour.
- slice mozzarella and marinate in olive oil, basil, salt and pepper.
- slice bottom of tomato so it will rest flat on the plate and then slice tomato in the thirds.
- alternate tomato and cheese.
- top with shaved shallot, truffle oil, truffle vinegar and chive oil.
- garnish with basil leaf.
In an effort to present unique wines for you to enjoy at Lahaina Grill, our sommelier Richard P. Olson III keeps himself busy traveling several times each year to meet with talented winemakers and growers around the world. This gives him a chance to discuss new and exciting techniques used in the vineyards and wineries. Recent wine trips include New Zealand’s North and South Islands; Santa Tomas, Mexico; Walla Walla and Columbia Valley in Washington State; Oregon’s Willamette Valley and the Napa Valley, Sonoma, Santa Ynez and Paso Robles regions of California.
Here are a few special “picks” we are featuring now at Lahaina Grill:
riesling, auslese, ürziger würzgarten, erdon, germany 2006
Blazing red and insanely steep, the ürziger Würzgarten Vineyard fills the picturesque amphitheater formed by this dramatic bend in the river. Although it’s directly adjacent to the vineyards of Erden, it produces a completely different kind of wine, with exotic, spicy aromas and a mesmerizing earthiness. No other vineyard on the Mosel produces wines so bursting with tropical fruit flavors. The estate’s oldest vines are found here.
Wine Maker: DR. Ernst Loosen | Wineries worked: DR. Loosen Vineyards |
Cases produced: 1000
We have prepared a special $20 entrée menu just for our favorite “Bar Bon Vivants”:
FROM THE SEA: Tequila Shrimp and Firecracker Rice with southwestern herbs and spices, tequila butter; Wild Pacific Salmon Fillet baked with pommery mustard, caramelized maui onion crust, chardonnay horseradish beurre blanc; Grilled Wild Pacific Salmon with sautéed spinach, kula asparagus, broiled olowalu tomatoes, thyme wild rice.
FROM THE LAND: Kalua Duck, confit of woodland farms all natural free range duck leg, thyme wild rice, plum wine reduction; Oven Roasted Shelton Farms All Natural Chicken Breast filled with hamakua mushrooms, braised fuji apples, kula spinach, smoked mozzarella, wrapped in crisp pancetta with tomato risotto, madeira wine jus; Chef Arnie’s Homemade Meatballs with all natural veal, pork and angus beef, penne pasta, fresh olowalu tomato-basil sauce; Marcho Farms Center Cut All Natural Veal “Osso Buco”, braised veal shank in a rich cabernet wine sauce, glazed root vegetables, potato-celeriac puree; and our Certified Angus Beef Double Cut Braised Short Ribs with herbed mashed potatoes, organic honey-chipotle demi-glace — ALL OFFERED AT $20 PER ENTREE.
This menu is available with 6pm seating at the bar only, Sunday through Thursday, please call 808.667.5117 for reservations.
1 1/2 oz square one organic cucumber vodka
2 slices fresh cucumber
1 slice fresh ginger (peeled)
1 leaf fresh basil
2 wedges ripe lime
1 cube sugar or 1 tsp of simple syrup
- start by muddling everything except the vodka in a cocktail shaker. Add ice and vodka, shake and strain into ice filled water glass, top with ginger ale. Garnish with a cucumber slice and basil.
- click here for more info on square one organic spirits.