22 Participating Restaurants

Extraordinary pre-fixe menus$29, $39, $49 or $59 per person

(excluding beverages, tax & gratuity)

Advance reservations stronglyrecommended, call restaurant direct: Ama Bar & Grill * (808) 875.4100Bistro Molokini * (800) 888.6100 DUO Steak & Seafood * (808) 874.8000Fabiani’s Wailea * (808) 874.1234Gannon’s * (808) 875.8080Humble Market Kitchin * (808) 879.4655Humuhumunukunukuapua’a * (800) 888.6100Ka’ana Kitchen * (808) 243.4739KAPA Bar & Grill * (808) 879.1922Ko- * (808) 875.2210Longhi’s Wailea * (808) 891.8883Manoli’s Pizza Company * (808) 874.7499Matteo’s Osteria * (808) 891.8466Monkeypod Kitchen by Merriman * (808) 891.2322Morimoto Maui * (808) 243.4766Mulligan’s on the Blue * (808) 874.1131Nick’s Fishmarket Maui * (808) 879.7224Pita Paradise Bistro Wailea (808) 879.7177Ruth’s Chris Steak House * (808) 874.8880The Restaurant at Hotel Wailea * (808) 879.2224Tommy Bahama * (808) 875.9983Wailea Kitchen & Tap * (808) 878.3663

*Or visit www.opentable.com to make dinnerreservations online with participating restaurants.

(Not combinable with other discounts or promotions, coupons or discounts)

Mahalo for your participation. For every pre-fixeentrée purchased during Restaurant Week Wailea,

$2.00 will be contributed to the Maui Food Bank.

MauiNow Premier Media Sponsor of Restaurant Week Wailea

Log onto MauiNow.com to view video & interviews with participating restaurants of Restaurant Week Wailea

WaileaResortAssociation.com

AMA Bar & Grill $39

Executive Chef Tylun Pang

“Nalu” Sushi Roll (crab, avocado, cucumber roll topped with spicy tuna, crispy Maui onion, tobiko, spicy aioli, sweet soy glaze) or Maui

Chopped salad or Polo Beach Clam Chowder

Mauka & Makai (kalua pork, ahi poke, ogo, Maui onion, green onion) or Kihei Pulehu Short Ribs (soy sauce, cane sugar, ginger, garlic,

scallions) or Grilled Volcano Spiced Mahi Mahi (mango salsa)

Haleakala Mud Pie or Traditional Key Lime Pie

Bistro Molokini $49

Chef Adam Rzeczkowski

Aina Lani Farms Tomato Salad (surfing goat feta, white shoyu, sesame, Thai basil) or Ahi Poke Nachos (crispy wontons, wasabi

cream, Maui onion, shishito peppers, sweet soy, spicy aioli)

Pork Tenderloin (couscous tabbouleh, cherry tomato, stone fruit mostarda) or Pan Roasted Fresh Catch (sweet corn & bacon

succotash, sunburst squash, cherry tomatoes, charred shishito)

Banana Split or S’mores

Duo Steak & Seafood $59

Chef Craig Dryhurst

Lanai Venison Carpaccio (Applewood Cheddar, Enoki Mushrooms, Smoked Pine Nuts, Poha Berry Crema, Baby Sorrel)

or Steamed Mussels (White Wine Saffron Cream, Leeks, Heirloom Tomatoes, Pickled Mustard)

Pan Seared Local Catch (Ricotta Gnocchi, Citrus & Pea Shoot Salad, Crisp Prosciutto, Celery Root, Hibiscus) or Flat Iron Steak

(Black Garlic Butter, Potato Rosti, Roasted Cauliflower, Grilled Kale)

Roasted Pear & Cranberry Tart (Almond Crumble, Ginger Mascarpone)

Fabiani’s Wailea $39

Head Chef Oscar Vergara

Fried Creamy Lemon & Fresh Mozzarella Risotto Balls or Fabiani’s

Bruschetta or Heritage Tomato Salad

Linguine Chicken Piccata (pan fried chicken, linguine, asparagus, lemon caper cream sauce) or Pierino’s Home Made Four Cheese

Ravioli (mascarpone, ricotta, parmesan, mozzarella in vodka sauce) or Chilli Butter Grilled Lobster Tail with Bloody Mary Linguine

Tiramisu or Red Velvet

Ruth’s Chris Steak House Wailea $49

Executive Chef Daniel Bader

Caesar Salad or Steak House Salad

Petite Filet or Island Fresh Fish (Chef’s selection of fresh local fish and preparation) or Broiled Marinated Chicken (Double breast of chicken in our own marinade) Accompaniments (Includes the

following served family style): Garlic Mashed Potato, Creamed Spinach, White Rice

White Chocolate Bread Pudding or Ice Cream or Sorbet

The Restaurant at Hotel Wailea $59

Chef De Cuisine Zach Sato

Smoked Kamuela Beets (crushed avocado, harissa, puffed grains, sunflower) or Truffle Risotto (cremini mushrooms,

truffle butter, parmesan reggiano)

Short Rib Bolognese (spaghetti, whipped ricotta, rosemary bread crumbs) or Steamed Kona Kampachi (Hirabara Farms

Spinach, Olena Nam Pla)

Molten Chocolate Lava Cake

Tommy Bahama Café $49

Chef Jason LaMotte

World Famous Coconut Shrimp (papaya mango chutney) or Sashimi Grade Ahi Tuna Poke (ogo, sweet Maui onions, sesame and soy)

Evonuk Farms Roasted Golden Beet Salad (Surfing Goat cheese, roasted shallots, balsamic, arugula) or Haiku Greens Bungalow Salad

(Myer lemon vinaigrette, Kamuela tomato, feta cheese, toasted almonds, dried blueberries, macadamia nuts)

Miso Glazed New Zealand ORA King Salmon (edamame jasmine rice, braised bok choy, miso beurre blanc) or Hawaiian Bigeye

Tuna Crispy Katsu (nori, sweet sushi rice, namasu) or Filet Mignon and Chili Crusted Kauai Shrimp (Pacific Farms potatoes,

Hamakua mushrooms and arugula)

Wailea Kitchen & Tap $39

Chef Judah Secunda

Crispy Brussels Sprouts (tossed in House made furakake and tozazu sauce) or Shrimp Taco (fried chili lime shrimp in a baby

romaine spear, tropical salsa, creamy jalapeno aioli)

Seared Opakapaka (watermelon relish, lime cilantro rice) or Brisket Chimichurri (smoked brisket, chimichurri, roasted vegetable medley)

Desert Berry Cobbler Ala Mode

November 5 – 11, 2017

Gannon’s $49

Chef Bret Scott Pafford

Kalua Pig Spring Rolls (fire shoyu sauce) or Ginger Shoyu Clams (ale, grilled sourdough, ghost chili butter) or Haiku Caprese Salad (ripe

tomato, fresh mozzarella, arugula, pistachio pesto)

Sesame Ahi (tempura garden beans & butternut squash, sticky rice, lemon grass buerre blanc) or Lacquered Pork Chop (bone-in

kurobuta pork, wok-fried green beans, tater tots pineapple glaze) or

Lemongrass Chicken (organic chicken, duck fat fingerling potatoes, haricot verts, green papaya salad)

Mango Crème Brulée or Cookies n’ Cream

Humble Market Kitchin $59

Chef Roy Yamaguchi

Kaarage Salmon Belly or Herb Charred Foccacia Crostini

Pan Seared Pork Chop (roasted kabocha pumpkin, sautéed green beans, “Adobo Style” peppercorn demi) or Coriander Crusted Local Catch (Pohole fern almandine, vegetable maki roll, brown butter soy

emulsion) or Kalbi Style Boneless Beef Shortribs (crispy garlic lup cheong fried rice, house made kim-chee, watercress namul)

Local Honey Cake

Humuhumunukunukuapua’a $59

Chef de Cuisine Mike Lofaro

Hamachi Carpaccio (Hawaiian chili, celery & ginger shave ice) or

Spicy Beef (tropical fruit escabeche, Thai basil, pickled cucumber)

Crispy Mahi Mahi (forbidden rice, baby bok choy, jalapeno, orange & lychee sauce) or 5 oz. Filet (Kona crab, bacon & spinach “Luau”,

Molokai sweet potato, Hawaiian chili butter)

Humu Chocolate Garden

Ka’ana Kitchen $49

Executive Chef Isaac Bancaco

Kona clams (ulu, venison chorizo, soy braised daikon, cilantro) or

Melon Ceviche (Zuhair cucumbers, avocado, kaffir, coconut)

Kauai Shrimp Risotto (Kula corn, saikyo miso, XO, lemon-mascar-

pone) or Buttermilk Fried Chicken (savory mochi cake, jalapeno gastrique, garlic broccolini)

Toffee Caramel Cake or Coconut Sundae

Kapa Bar & Grill $49

Executive Chef John Leslie

Kula Farms Kale Salad (mint, serrano chili, lemon parmesan dressing) or Kapa Caesar

Kauai Shrimp with Thai Coconut Lemongrass Red Curry or

Macadamia Nut Chicken Stir Fry

House Made Chocolate Mousse Cake or Lilikoi Sorbet

Ko- – Plantation Inspired Cuisine $59

Executive Chef Tylun Pang

Mauka Harvest (Pohole fern shoot, heart of palm, Kula baby lettuce, macadamia nut, passion fruit vinaigrette) or Portuguese

Bean Soup (Portuguese sausage, white beans, and vegetables) or

Oishi Sushi (rolled with spicy tuna, tempura battered)

Asian Braised Short Rib (ginger and scallion congee) or

Macadamia Nut Crusted Makai Catch (tomato ginger butter, mashed Molokai sweet potato) or Pancit Noodles (prawns,

scallops and upcountry vegetables)

Waialua Estate or Maui Vanilla Bean Brulée or

Plantation Pineapple Cake

Longhi’s Wailea $49

Chef Paul Gonsalez

Veggie Crostini (roasted red and yellow bell peppers, eggplant, zucchini, onions, olive oil with a goat cheese spread) or Ahi Poki

Longhi Longhi Salad (Maui organic baby romaine tossed with reggiano parmesan, homemade garlic croutons,

lemon-feta vinaigrette)

Fresh Hawaiian Monchong (lemon, butter, white wine, sliced green grapes) or Paella (Spanish rice, pork, chicken, mussels, clams,

peas, white beans) or Surf & Turf (Petite filet grilled, served with Macadamia encrusted shrimp) or Veal Marsala (Veal scallopini in

a sweet and dry Marsala wine reduction, mushrooms and fresh

basil) or Pasta Primavera (steamed vegetables, Pomdoro sauce served over linguini)

Tropical Dessert Sampling (Haupia pie and mango cheesecake drizzled with a raspberry and mango puree)

Manoli’s Pizza Company $29

Chef Geno Sarmiento

Caesar Salad or House Salad

Shrimp Scampi (Tiger shrimp, mushrooms, Maui onions, capers, sun-dried tomatoes, garlic, lemon & white wine over fettuccine) or Chicken Piccata (Free range chicken breast, homemade goat

cheese gnocchi, Kula meyer lemon butter, garlic, capers) or

All Meat Personal Pizza (Italian sausage, pepperoni, Genoa salami, smoked ham, mozzarella, pomodoro) or Mediterranean

Personal Pizza (spinach, cherry tomatoes, artichoke hearts, Kalamata olives, feta, red onions, pepperoncini, pomodoro mozzarella) or Spaghetti & Meatballs (organic pomodoro

sauce, homemade meatballs)

Homemade Tiramisu Semifreddo

Matteo’s Osteria $49

Executive Chef Matteo Mistura

Bruschetta al Tonno (grilled house made-bread, Upcountry vine ripe tomatoes, diced garlic, capers, ahi tuna carpaccio) or

Calamari (fried calamari, spicy calabrian tomato sauce) or Kale Caesar (kale, focaccia croutons, crispy shallots, shaved

parmesan cheese, house caesar dressing)

Seafood Risotto (carnaroli saffron risotto, calamari, mahi-mahi, clams, spicy Kula pomodoro fresco) or Lasagna (house made

lasagna pasta, béchamel sauce, mozzarella & parmesan cheeses, Maui Cattle Co., beef & Italian sausage, tomato ragu’)

or Tagliata (sliced ribeye beef, house dehydrated heirloom tomato, aged parmigiano cheese, balsamic vinaigrette)

Affogato or Tiramisu or Apple Tart

Monkeypod Kitchen by Merriman $49

Chef Corey White

Waipoli Farm Organic Baby Romaine (shaved parmesan, Pete’s Caesar dressing) or Coco Corn Chowder (local coconut milk,

Yukon gold potato, zuhair farms tomato)

Fresh Gnocchi (handmade gnocchi, fresh ricotta, vine-ripened tomatoes, organic kale) or Organic Macadamia Nut Crusted Fish

of the Day (panko & macadamia nut crusted, Maui pineapple relish, jasmine rice) or Certified Angus Ribeye Steak

(house-made chimichurri sauce, jalapeno mashed potatoes)

Chocolate Cream Pie

Morimoto Maui $49

Chef Masaharu Morimoto

Wagyu Beef Carpaccio (yuzu soy, ginger, sweet garlic) or Mini Toro Tartare (dashi soy, rice cracker, chive)

Kaua’i Prawn (Thai curry sauce, local vegetables) or

Sushi (Morimoto style cut nigari & maki) or Angry Chicken (marinated organic chicken, roasted peppers)

Tofu Cheesecake or Calamansi Lime Mousse

Mulligan’s on the Blue $39

Chef Roland Kennedy

Dublin Bay Seafood Chowder or Mini Corned Beef Wellington or

Emerald Greens (cashel blue cheese, bacon bits, roasted Irish root vegetables, stoneground mustard vinaigrette)

Gaelic Steak (10 oz. Rib Eye, root vegetable puree, asparagus) or

Blackened Mahi Mahi over Penne Pasta (mushroom and zucchini crema rosa) or Irish Lamb Stew

Finnegan’s Pie or Homemade Apple and Pineapple Pie

Nick’s Fishmarket Maui $59

Chef Geno Sarmiento

Calamari Fritte or Fresh Hawaiian Ceviche or Kalua Pot Stickers or

Chopped (Maui onions, tiger prawns, tomatoes, avocado, romaine feta, caper vinaigrette) or Caesar Salad or Seafood Chowder

Fresh Island Catch (sautéed in lemon, butter & capers, sweet potato-mascarpone ravioli) or Moroccan Spiced Salmon (forbidden

rice, sautéed spinach & baby shiitake mushrooms, mango chutney, Hana avocado relish) or Roasted Chicken Breast (Italian sausage,

pablano peppers, Maui onions, goat cheese, creamy pomenta, apricot-brown butter sauce) or Petite Filet Mignon (asparagus, baby

carrots, roasted garlic mashed potatoes, fresh porcini mushroom sauce) or Shrimp Scampi (shiitake mushrooms, sun-dried tomatoes,

fresh linguine, house-made garlic butter)

Lilikoi-Lemongrass Panna Cotta or Ice Cream or Sorbet

Pita Paradise Bistro Wailea $49

Chef Johnathan Kealoha & Patrick James Inocentes

Fresh Kula Salad or Spinach Tiropitas or Village Salad

Lemon Herb Crusted (owner caught) Fresh Catch (roasted fingerling potatoes, sautéed mushrooms, carrots & kale, papaya ginger chutney) or House made Gnocchi (zucchini, mushrooms, olives, onions, basil,

creamy sundried tomato sauce, feta) or Bolognese (Sicilian family recipe, pork, beef, meat sauce, linguini, parmesan)

Baklava Ice Cream Cake or Flourless Chocolate Tort or

Mascarpone Cheesecake