David Paul's Lahaina Grill

Appetizers:

Kona Lobster Crab Cake with avocado relish and mustard cream

King Crab Ravioli with a tomato and mascarpone cheese sauce

Kalua Duck Quesadilla served with poblano peppers and roasted Maui onions

Manila Clams steamed with a white wine and parsley broth

Soups and Salads:

Fresh Maui Onion Soup served with a provolone and gruyere cheese crouton

Kula Sweet Corn Soup with a relish of lobster

Eggplant Napolean with peppers, mozzarella, olives, mushrooms and a tomato balsamic vinaigrette

Baby Arugula Salad with pecan encrusted goat cheese, beets, pears and a berry mustard dressing served warm

Keahole Hawaiian Lobster Salad with herbed truffle vinaigrette, fresh upcountry greens and kula asparagus spears

Entrees:

Osso Bucco veal shank with a hearty cabernet wine sauce, celeraic puree and root vegetables

Confit Kalua Duck in a plum wine reduction with wild rice scented with thyme

14 oz Veal Chop center cut with truffle risotto and sautee of wild mushrooms

2 lb. Keahole Hawaiian Steamed Lobster with a light chardonnay and shallot wine sauce, truffle butter and chantrelle mushrooms

Fillet of Pacific Salmon with a baked carmelized onion and pommery mustard crust and a horseradish chardonnay beurre blanc

Desserts:

Three Berry Pie black currants, raspberries and bluberries floating on a light whipped cream. Their signature dessert dish!

Sunken Chocolate Cake, Kona coffee ice cream sets this flourless choclate cake off

Iao Valley Lime Tart, graham cracker and mac nut crust lightly hold this dessert decadance prepared with fresh Iao Valley limes.