Pupu

Crispy Duck Spring Rolls

achara relish, sweet and sour sauce 

• Prosciutto Wrapped Jumbo Mexican White Shrimp

Maui Gold pineapple gazpacho. Micro salad  

• Steamed Manila Clams

shiitake mushroom, black bean truffle butter broth  

• Pistachio-Wasabi Crusted Rare Ahi

sweet soy, caramelized Maui Gold pineapple

Ahi & Salmon Tartare

Hass avocado relish, chili oil & crispy lotus chip   

Jumbo Lump Crab Cakes 

mango-chili coulis, cucumber and tomato lomi lomi   

Imported Cheese Plate

*a wonderful pupu option or a fantastic dessert with a glass of port St. Auger, triple cream bleu(France), Manchego, sheep’s milk(Spain), St. Andre, triple cream(France), Surfing Goat Dairy, Napa Chevre, star fruit chutney(Maui) 

Wine Special #1

Kaena Winery, Grenache Rose, Santa Barbara, 2006

Mikael Sigouin, the owner/winemaker of was born and raised on Oahu. His given Hawaiian name is Kaena, meaning “potential for greatness.” Judging by this Rose he is definitely living up to his name! He is crafting wines utilizing fruit from some of the best vineyards in the Santa Barbara region. This is an impressive wine that is concentrated and elegant. The bouquet opens with sweet and subtly tart cherry then gives way to a wonderful round and creamy strawberry mouthfeel and finally a citrus finish that make it a great pair with Chef Ryan’s award winning Pacific Island Cuisine!

Chef’s Soups

• Kona Lobster Thai Coconut Bisque

herbed croutons  

Portuguese Bean Soup

remembering the good old days  

From the Kihapai

Upcountry Kula Romaine Caesar Salad

Parmigiano-Reggiano cheese, local tomato, herb croutons, anchovy dressing  

Kula Baby Spinach Salad

macadamia nut crusted goat cheese, baby tomato, sherry-shallot vinaigrette 

• Stuffed Kamuela Vine Ripened Tomato & Fresh Mozzarella Salad 

chiffonade basil, extra virgin olive oil, balsamic reduction  

Maui Farmer’s Chop Salad

Waipoli Farms butter lettuce, Kapalua Farms tomato, beets and green beans, crumbled bleu cheese
Hana Herbs pohole fern shoots, apple smoked bacon, papaya seed vinaigrette

Pineapple Grill Mixed Greens

Nalo Farms mixed baby greens, local tomato, tossed with our house pineapple vinaigrette  

Wine Special #2

2007 Kim Crawford Sauvignon Blanc, Marlborough, New Zealand

This Sauvignon Blanc exhibits beautiful tropical fruit that perfectly compliments Chef Ryan’s Pacific Island Cuisine. Kim Crawford has been achieving spectacular critical success, including this 92 point placement in the Wine Spectator’s Top 100 Wines! Marked by complex passion fruit, grapefruit, and peach flavors this wine sails on to a finish of juicy lime acidity and a lovely minerality. Try this winner with any of Chef’s selections from the Kihapai or the Moana.

Split Salad Charge $2                    Split Entrée Charge $3

From the Moana

Pineapple Grill proudly supports Maui Seafood Watch by
offering sustainable seafood menu choices whenever possible.

Chef’s Hawaiian Catch

Chef’s daily creation using the freshest local ingredients M.P.

Lemon Porcini Dusted Hawaiian Monchong

tarragon-lobster essence, local seasonal vegetable 

Pan Seared Miso Marinated King Salmon

chilled soba noodles, crisp vegetables, citrus ponzu sauce  

• Pistachio & Wasabi Pea Crusted Rare Ahi Steak

coconut scented “forbidden” rice, Makawao oyster mushroom sauté, wasabi-soy butter 

Pan Roasted Mahi Mahi

creamy spring vegetable, cilantro-miso pesto, garlic essence  

Shichimi Seared Fresh Sea Scallops

lop cheong stir-fry, truffle gold potato, Kula corn nage  

Mexican White Shrimp & Macadamia Nut Pesto Linguine

  tomato primavera, shredded parmesan, opal basil gastrique  

Wine Special #3

2005 Ben Marco Malbec, Mendoza, Argentina

Argentina is fast becoming a major presence in the world of wine, with Malbec becoming the Crown Jewel. The Malbec grape is extremely versatile. This versatility makes it an excellent wine to pair with food. Try this wine with Chef Ryan’s Angus Filet Mignon and the flavors will sing! BenMarco is an awesome producer of Malbec and has crafted this wine with generous raspberry and red currant that is followed by an extremely long and slightly toasty finish. This wine relies on purity instead of power.

From the ‘Aina

• Asian Braised Short Ribs

truffle gold-potato, “Kalbi” demi glace, Maui Gold pineapple relish  

Grilled 8oz. Angus Filet Mignon

applewood smoked bacon smashed potatoes, caramelized Maui onions, brandy peppercorn sauce

Oven Roasted 16oz. Pork Porterhouse

poha berry glaze, Molokai sweet potato, Kapalua Farms green beans, Maui Gold pineapple chutney

Alii Kula Lavender & Herb Crusted Jidori Chicken Breast

garlic greens, Makawao Oyster mushrooms, natural thyme jus  

Asian Grilled Australian Lamb Chops

Moloka’i sweet potato, cabernet reduction, Maui Gold pineapple chutney  

• House Spice Rubbed 16oz.  Bone in Rib Eye

whipped gold potato, edamamae & Kula corn succotash, chopped tomato, black truffle butter

add 3 grilled Mexican White Shrimp

Confit Duck Leg and Seared Duck Breast

Hawaiian mushroom ragout, whipped gold potato, port wine gastrique

Wine Special #4

2005 Landmark “Steel Plow” Syrah, Sonoma    

Landmark Vineyards has been consistently turning heads in Sonoma for the last decade, awards and placements in Wine Spectator’s Top 100 Wines of the World. The motto of “making great wines that enhance the joy of life” surely shines through with each bottle that we have opened and enjoyed. This soft black wine slowly gains definition of soft cherry flavors with a smokey finish…90pts-Wine & Spirits. A great compliment to Chef Ryan’s award winning Pacific Island Cuisine, try this with the Asian Grilled Lamb Chops!