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HULA GRILL DIGS FARMERS Each night we feature a special farmer and their products. We offer different vegetables each day paired with the following preparations to highlight their freshness and quality. Tonight’s featured Maui farmers are: Uncle George, Kahumoku farms, Manu, Kumu farms, Chauncy, Kula Country Farm PREPARATIONS 8 BAMBOO STEAMED GREEN BEANS tart lemon vinaigrette, crispy garlic, toasted parmesan crumble SAUTÉED HEIRLOOM SPINACH smoked duroc bacon, balsamic vinegar, toasted garlic, upcountry egg KIAWE WOOD GRILLED SHISHITO PEPPERS wasabi aioli, lemon soy, “everything” crumbles COLORFUL GLAZED CARROTS imu roasted with herb butter, maui honey, ginger and sea salt Hula Grill celebrates Hawaiian culture, architecture and cuisine. Relax in the ambiance reminiscent of a plantation era beach house and enjoy Chef Peter Merriman’s regional specialties prepared using traditional island cooking techniques. PUPU & RAW BAR POKE TACOS fresh ahi*, shoyu, maui onions, chili flakes, avocado, wasabi aioli 19 CHARRED SHORT RIB soy tamarind glaze, waipoli farms watercress, kapalua jicama crispy maui onions 14.5 SASHIMI hawaiian ahi*, wasabi, shiso, pickled ginger 20 SHRIMP COCKTAIL lemongrass-ginger cocktail sauce 16 LOBSTER, SHRIMP & SCALLOP POTSTICKERS guava plum sauce 17 HAWAIIAN CEVICHE fresh fish*, lime, coconut milk, maui onion, avocado, cucumber, jalapeño, crispy taro chips 15.5 KABOCHA PUMPKIN HUMMUS wood oven baked naan bread, chilled seasonal vegetables 11 FARM GREENS & SOUP LOCALICIOUS SALAD waipoli greens, tomatoes, pohole fern, marinated hearts of palm, maui onion, lime ginger miso dressing 12.5 KAMA‘AINA KALE SALAD local curly kale, spiced macadamia nuts, surfing goat cheese, maui onions, roasted beets, maui honey vinaigrette 11.5 FRESH TOMATO SOUP surfing goat cheese, focaccia croutons, basil and rosemary oil 9.5 A portion of the proceeds from the sale from this item will be donated to Growing Future Farmers of Maui, a Maui chefdriven initiative to help grow the next generation of farmers and ranchers in Maui County through agricultural grants. Join the movement. Support Grown on Maui. FRESH HAWAIIAN FISH & SEAFOOD CRAB TOPPED MACADAMIA NUT CRUSTED MAHI-MAHI coconut sesame rice, maui gold pineapple beurre blanc 39 KIAWE WOOD GRILLED A’U rainbow quinoa, local vegetables, li hing mui compote, chili lime vinaigrette 29 PETER’S NIGHTLY SPECIAL Chef Peter Merriman’s favorite creations featuring the best of Hawaii’s seafood, meats and produce. Your server will explain tonight’s specials PAN SEARED HAWAIIAN SNAPPER coconut grits, local citrus, caper brown butter 42 FIRE GRILLED AHI* STEAK iwamoto natto saimin noodles, crispy garlic, pickled ginger, shoyu ginger beurre blanc 37 COCONUT SEAFOOD CHOWDER lobster, shrimp, fresh fish, peanuts, coconut cilantro broth 31 SHRIMP PASTA CARBONARA jumbo shrimp, house smoked duroc bacon, snow peas, cherry tomatoes, lahaina made pasta 29 TI LEAF STEAMED MONCHONG & SHRIMP crispy garlic rice, house-made coconut green curry 32 HULA GRILL TRADITIONS HAWAIIAN SALT & PEPPER RIBEYE double r ranch 28 day dry-aged ribeye*, truffle roasted fingerling potatoes, house made worcestershire sauce 46 IMU STYLE RIBS all natural duroc pork, jalapeño cornbread, mango barbeque sauce 29 KIAWE ROTISSERIE CHICKEN spiced rubbed all natural half chicken, smashed yukon gold potatoes, roasted chicken jus, preserved lemon relish 27.5 MISO TOFU & FARM FRESH VEGETABLES rainbow quinoa, soy ginger vinaigrette 25 TAKE YOUR ENTRÉE SURFING add tristan da cunha lobster tail 20 AIPONO FRIENDS OF AGRICULTURE AWARD Hula Grill Kaanapali is proud to have been named by the Mayor Maui’s best supporter of local agriculture three times We would like to thank the over 40 local farmers and their families that contribute the fresh ingredients we serve our guests every day. Gluten conscious - item is prepared with gluten free ingredients; however, our kitchen is not gluten free. Please inform your server of any allergies. 18% gratuity is requested from all parties of eight or more *Consuming raw or undercooked foods may increase your risk of foodborne illness 070119