Lahaina Inn
Grand Re-opening!
After several months of renovation and restoration at the Lahaina Inn, we are proud to announce a grand re-opening and new partnership with Hawaii Hotels & Resorts. The 12-room inn located just above Lahaina Grill features charming early 1900s décor, with quilted bedding, wood floors, period lamps, and wooden rockers on the lanais. With brand new beds, upgraded linens, central air-conditioning, flat screen televisions and quality service, guests at the Lahaina Inn will also have access to the many amenities at the full-service Royal Lahaina Resort on Kaanapali Beach including swimming pools, beach activities, restaurants and lounges, tennis and nearby golf. Scheduled shuttle service to the Royal Lahaina Resort will be available during the day to those guests staying at the Inn. …continued
20 YEARS… 20 DOLLAR MENU
Head to our bar from now until December 19, 2010 and partake in a 20th anniversary celebration every Sunday through Thursday evening at 6pm.
We have prepared a special $20 entrée menu just for our "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.
Top 50 Best American Restaurant
Open Table Diners' Choice Awards 2010
Lahaina Grill was proud to make the top 50 list when Open Table released the 2010 Diners' Choice Awards for Best American Restaurants this summer. Spago at the Four Seasons Resort Maui and Lahaina Grill were the only Hawaii restaurants to make the annual top 50 list.
The national online restaurant reservation site compiled the list based on feedback collected on its website between May 2009 and May 2010. The winning restaurants were pulled from a pool of more than 11,000 restaurants in 50 states and more than 5 million reviews. Mahalo for your great reviews on Open Table!
Sommelier Picks
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 …continued
Recipe from the Grill
This salad has a cult-like following with our regular guests, we thought we would share the recipe to dazzle your guests at your next dinner party…
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.
Ring in the Fall with a batch of Samurais
September 22 is the first official day of fall… Mix up a batch of Samurais this weekend to say Aloha to Summer, or better yet, just stop by our bar and we'll make one for you.
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:
Social Media Love
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:
Yelp.com
Tripadvisor.com
Facebook.com
Follow us on Twitter.com
