http://www.gayot.com/restaurants/lahaina-grill-lahaina-hi-96761_16hi99166.html

“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

COCKTAIL RECIPE — FIGGY ROYALE

ingredients:
1/2 oz fig infused Chambord*
1 piece fresh fig
4 oz prosecco

method:
• 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.

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BUFALA TOMATO SALAD (Serves 4)

ingredients:

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.)

chef’s secret:

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.

method:

• 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.

Here are a few special “picks” we are featuring now at Lahaina Grill:

DR. LOOSEN
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

REALM CELLARS
st. helena, napa valley, 2004

The impressive 2004 “The Tempest”, a 524-case blend of 60% Merlot, 35% Cabernet Sauvignon, and 5% Petit Verdot, exhibits an inky/ruby/purple color as well as a big, rich nose of melted licorice, white chocolate, espresso, blackberries, and cherries. Soft and seductive, this wine starts off with a feminine-like power, super-pure and intense, finishing with its silky-like texture, this is a stunning wine to try. CHEERS!

WS 91 points | Wine Maker: Mike Hirby | Wineries worked: Realm Cellars, Behrens & Hithcock, Relic wines | Cases produced: 524

SELENE WINES
cabernet sauvignon, napa valley, california 2005

Mia Klein and Selene’s goal has been to capture forward fruit flavors and vibrancy from the vineyard and use minimalist winemaking techniques to frame the wines with extremely supple textures (90% Cabernet Sauvignon 10% Cabernet Franc). The resulting wines are very food-friendly. They are open and accessible upon release, and yet they have the necessary balance and complexity to enhance either home wine cellars or fine restaurants. This wine has seamless texture and length with wonderful flavors of fresh blackberry, jammy raspberries and dark chocolate truffles. ENJOY!

Wine Maker: Mia Klein | Wineries worked: Spottswoode, Araujo, Viader, Dalla Valle, Selene | Cases produced: 4500

EDMEADES WINERY, CIAPUSCI VINEYARD
mendocino ridge, 2007

They call him the VANIMAL, Van Williamson makes very expressive and beautiful wines well balanced and not too over the top. This single vineyard from a small little pocket in Mendocino County called Ciapusci vineyard is wonderful with aromas of deep cranberries and bright cherries, the intensity of perfume would suggest Pinot Noir instead of Zinfandel. But DO NOT let that fool you this wine has monster length and power. The mouthwatering finish makes you want to tip up the glass without the caution normally given to Zinfandel. ROCKING!

Wine Maker: Van Williamson | Wineries worked: Ficklin Vineyards, Fetzer Vineyards, Chateau Montelena | Cases produced: 2000

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.

SAMURAI

ingredients:

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
ginger ale

method:

• 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.

The original, two-story structure that houses the Lahaina Inn and Lahaina Grill was built in 1938 as a general merchandise store. Early in 1960, hotel rooms were added to the building’s second floor. In the late 1990s, the property was totally restored over a two-year period, incorporating authentic antique furnishings, turn-of-the-century décor, and modern amenities.

We have a special offer for our entire Lahaina Grill ‘Ohana and hope you will visit the Lahaina Inn soon. Book your stay and receive a FREE Dollar Rental car and FREE parking for each day of your stay.

RESERVATIONS CONTACT: Lavaina Ako is our personal reservationist for the Lahaina Grill ‘Ohana. Please email her directly at lavaina.ako@hawaiianhotels.com or call (808) 667-1995.

Please book by October 31, 2010 to receive these rates.

ROOM & CAR PACKAGE
Price for travel dates from 8/10/2010 through 12/21/2010:

Lahaina Inn – Standard Room $160 – NOW $130/night incl. car
Lahaina Inn – Oceanside Room $185 – NOW $155/night incl. car
Lahaina Inn – Junior Suite $205 – NOW $175/night incl. car

Price for travel dates from 12/22/2010 through 3/31/2011:

Lahaina Inn – Standard Room $180 – NOW $150/night incl. car
Lahaina Inn – Oceanside Room $205 – NOW $175/night incl. car
Lahaina Inn – Junior Suite $195 – NOW $195/night incl. car

lahaina grill rosemary lemonade

1.5 oz Tanqueray gin
4 fresh lemon wedges
2 sugar cubes (or 1 heaped tsp sugar)
1 sprig rosemary + 1 for garnish
lemonade (fresh or store bought)

method: in a shaker muddle the lemons, sugar and rosemary. Add gin and shake thoroughly with ice. Into a tall collins glass place rosemary sprig and fill with ice. Strain gin mixture into glass and top off with lemonade. Garnish with lemon wedge.

Fortunately, OpenTable has a bevy of amazing restaurants serving our nation’s cuisine. To help you find the perfect spot, OpenTable diners have chosen their Top 50 American restaurants.

From the mountains, to the prairies, to the oceans white with foam, you don’t have to go far to find amazing American cuisine. So why not dine American tonight? Being patriotic has never tasted so good!

To view the entire top 50 list:
http://www.opentable.com/promo.aspx?pid=379