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 STARTERS
Sashimi of Hawaiian Fish
Traditional Garnish
17
Sashimi "Mediterranean Style"
Infused Lemon oil, Hawaiian Sea Salt, Arugula
17
Ginger "Seared" Hawaiian Catch
Thinly
Sliced Fish, Ginger and Hot Peanut Oil, Sesame-Soy Drizzle
17
Crispy Crab Stuffed Ahi Roll
Soy-Mustard Vinaigrette
18
Scallop Skewers
Apple Smoked Bacon & Lehua Honey-Guava Glaze
14
Crispy Calamari
Corn Meal Dusted Calamari
served with a Meyer Lemon Aioli & Mediterranean Salsa
14
Bruschetta Duo
Artisanal
Gorgonzola-Pistachio-Hawaiian Honey
Herbed Goat Cheese-Tomato-Basil
Truffle Oil
12
Sweet & Spicy Hawaiian Style Prawns
Quick
Sauteed in Shoyu, Chili, Garlic & Honey….A must try!
16
WINE RECOMMENDATIONS
2010 Gunderloch “Jean Baptiste” Riesling, Germany
♦ 55
2010 Groth, Sauvignon
Blanc, Napa Valley
♦ 68
SALADS
Baby Kula
Spinach
Apple
Balsamic Vinaigrette, Gorgonzola Cheese, Candied Pecan
10
Plantation House Caesar
Whole
Leaf Waipoli Romaine Junior, Herbed Croutons, Pecorino-Romano
Sprinkles
10
Organically
Farms Beet
Roasted Beets, Kapalua Heirloom Tomatoes, Lemon Goat Cheese,
Basil-Balsamic Vinaigrette
12
Maui Greek
Local
Cucumber, Heirloom Tomato, Maui Onion, Sheep's Milk Feta, Greek
Olives
11
Plantation House Wedge
A
wedge of Waipoli Farms Romaine Junior, Apple-Wood Smoked Bacon,
Kapalua Toy Tomatoes, Artisinal Bleu Cheese Vinaigrette
12
Panko Crusted Goat Cheese
Mixed Kula Greens, Kapalua Tomatoes, Greek Olives, Maui Onions,
Passion Fruit Vinaigrette
10
Tomato Carpaccio
Escobedo Farms Beefsteak Tomatoes,
Shaved Pecorino Romano,
Haiku Arugula, Extra Virgin Olive Oil
12
Soup of the Day
Daily Quote
**Note: On all of our Salads, Appetizers, and Entrees, we use as
much locally grown and organically raised produce as we can
source on this beautiful island of Maui. Much comes from right
here in Kapalua, at the Kapalua Farms. It makes us feel better, and
it makes your food taste better. Enjoy!!**
WINE RECOMMENDATIONS
2010 Ferrari-Carano, Fume
Blanc, Sonoma, Ca. ♦
52
2009
Landmark
“Overlook”
Chardonnay, Napa, Ca. ♦ 70
A gratuity of 19% will be added to parties of six or more
ENTREES
Certified Angus Beef Filet Mignon
Shank
Truffle Smashed Potatoes, Shallot Foie Gras Butter,
Blackberry-Port Demi Glace
46
Certified Angus New York Strip Steak
Kapalua Baby Arugula, Kona Sea Salt, Lemon, Herbed Truffle Fries
38
Herb
Marinated Free Range Chicken Breast
Garlic & Parmesan Orzo “Risotto”, Putanesca Style Salsa
27
Braised Volcano Cut Lamb
Shank
Roasted Garlic Polenta, Porcini-Red Wine Demi Glace
35
Diane’s Pasta ♦ 27
Sweet
Basil, Pesto Cream, Kapalua Toy Tomatoes, Baby Mozzarella
Add
Pacific Shrimp ♦ 32
DINNER
SIDES
Truffle Fries,
Fresh Herb Sprinkles ♦
7
Upcountry Spinach Sauté,
Olive Oil & Garlic ♦
7
Sauté of Kula Sugar Snap Peas,
Chili Flakes, Garlic & Ginger ♦ 7
Fingerling Potatoes,
Smoked Kona Sea Salt ♦
7
WINE RECOMMENDATIONS
2009 Beringer,
Cabernet Sauvignon, Napa, Ca. ♦
60
2008
Cruz,
Andina,
Malbec, Mendoza, Argentina ♦
56
“At The Plantation House Restaurant, fish is our specialty. I love cooking the
fish
from our Hawaiian waters because the flavors are so clean and delicate, and the
textures so diverse.” Relax & enjoy! ~ Alex Stanislaw, Executive Chef/Partner
The Plantation House Fresh Island Fish Preparations
Choose one of the five fresh fish preparations and select one of the
evening’s fresh fish
~Your server will describe the evening’s fresh fish selections~
FRESH FISH
A Taste of
the Mediterranean
Maui Onion Mustard Crusted Hawaiian Catch on Roasted Maui Onions and
Mediterranean Couscous,
Finished with Fried Capers
35
A Taste of
Venice
Panko Pressed Hawaiian Catch on Shrimp, Asparagus, Sugar peas, and Orzo,
Finished with Golden Raisins and toasted Pine Nuts
36
A Taste of
Maui
Pistachio Crusted
Hawaiian Catch on Maui Onions, Kula Tomatoes
and Upcountry
Spinach, with Mediterranean Couscous and Virgin Olive Oil
35
Taste of Makawao
Makawao Basil Pesto Crusted Hawaiian Catch, Kula Pole Beans,
Sugar Peas, Fingerling Potatoes, Heirloom Maui Tomato-Herb Butter Broth
35
Fish Special
Citrus Marinated Hawaiian Catch, Maui Heirloom Tomato-Makawao
Cucumber Panzanella Salad, Herbed Croutons, Oregano Vinaigrette, Lemon-Garlic Aioli
35
Ahi
~ in the Style of Nice
Seared Rare Ahi Tuna, Maui Arugula, Kula Pole Beans, Organic Tomatoes,
Fingerling Potatoes, Imported Olives, Citrus Oil Vinaigrette
36
Note: For vegetarian diners, our fresh fish preparations can be prepared
substituting tofu for fish and
leaving out any animal protein. We realize vegetarians are a growing segment of
our dining guests, we
would love to give you the opportunity to try them. Enjoy!!
CHEF ALEX’S PAIRINGS
2009 Ferrari-Carano “Siena”, Napa, Ca. ♦
64
2009 Peter Paul Pinot Noir, Russian River, Ca. ♦
72
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