Menu for Hali'imaile General Store
DINNER
APPETIZERS
Bev’s “Famous” Crab Pizza
~ Handmade six-inch pizza crust with the “I’ll never tell” crab topping.
Kalua Pork and Goat Cheese Wontons
~ Crispy wontons in bamboo basket with Mango BBQ dipping sauce.
Brie and Grape Quesadilla
~ With cilantro Macadamia nut pesto and sweet pea guacamole.
Applewood Smoked Bacon Wrapped Prawns
~ With green papaya, cilantro and green bean salad tossed in Thai vinaigrette.
Asian Duck Tostada
~ Asian spiced duck confit with ginger chili cream slaw, cilantro, green onions,
Carrots, sun dried cranberries, and Macadamia nuts.
Rock Shrimp Tempura
~ A Chinese “to go” box filled with tempura rock shrimp.
A trio of dipping sauces: truffle honey, spicy miso, and sweet soy tobiko aioli.
Cajun Spice Dusted Crispy Calamari
~ Served on a bed of spinach tossed with Thai garlic dressing drizzled with a citrus aioli.
RAW BAR
Sashimi Napoleon
~ Layers of smoked salmon, Ahi tartare, sashimi Ahi, and crispy wontons with wasabi vinaigrette.
Sashimi Pizza
~ A thin flour crust spread with edamame hummus, topped with sashimi Ahi
and toasted sesame seeds drizzled with soy sesame aioli.
Sashimi Platter
~ Pickled ginger, wasabi and shoyu.
SALADS
HGS House Salad
~ Fresh island greens, oranges, toasted walnuts, shaved Maui onions, and balsamic vinaigrette. ~ With buttermilk blue cheese crumble.
Caesar Salad
~ Waipoli baby romaine lettuce tossed with our own homemade Caesar dressing,
garlic sourdough croutons, and freshly grated Asiago cheese.
Roasted Beet and Goat Cheese Terrine
~ Caramelized onions, golden raisins, pineapple chutney,
crushed Marcona almonds, arugula, and honey bacon vinaigrette.
ENTRÉES
Blackened Ahi
~ Sweet Thai chili sauce, wasabi, tobiko tossed greens, mashed potatoes.
Macadamia Nut Crusted Fresh Catch
~ Tropical fruit salsa, mashed purple sweet potatoes, mango lilikoi butter sauce.
Grilled Lamb Chops
~Two double cut chops with our classic black bean Hunan sauce, wasabi mashed potatoes, seasonal vegetables.
Coconut Seafood Curry
~ Fresh island fish, shrimp and diver scallop, steamed in coconut milk mixed
with home made green curry paste, Jasmine rice.
Paniolo Ribs
~ Baby back pork ribs with our homemade barbeque sauce, Asian slaw, mashed potatoes.
Dynamite Salmon
~ Seasonal wild salmon fillet, baked with spicy tobiko aioli, coconut braised Asian vegetables, crispy shrimp chips.
12 Ounce Maui cattle Co. Rib Eye
100% All Natural Grass Fed Beef
~ Grilled and served with truffle macaroni & cheese topped with gremolata.
Meyer Lemon Rosemary Chicken
~ Pan roasted boneless half chicken with caramelized onion blue cheese tart,
wine poached pear and prosciutto wrapped grilled asparagus.
Five Spiced Duck Breast
~ Asian Sprout salad, steamed Manapua buns, furikake Jasmine rice and hoisin demi glace.
LUNCH
APPETIZERS
Bev’s Famous Crab Pizza
~ Handmade six-inch pizza crust with the “I’ll never tell” crab topping.
Brie and Grape Quesadilla
~ With cilantro Macadamia nut pesto and sweet pea guacamole.
Sashimi Napoleon
~ Crispy won tons layered with smoked salmon, Ahi tartar,
sashimi and wasabi vinaigrette.
Sashimi Pizza
~ Thin flour crust with edamame hummus, sashimi Ahi,
toasted sesame seeds and soy sesame aioli.
Asian Duck Tostada
~ Asian spiced duck confit with ginger chili cream slaw,
carrots, sun dried cranberries and macadamia nuts.
Homemade Soup
SALADS
House Salad
~ Fresh local greens, onions, oranges, & walnuts tossed with our tangy balsamic vinaigrette. ~ With buttermilk blue cheese crumbles.
Upcountry Caesar Salad
~ Our version, close to the original with homemade garlic croutons & freshly grated Asiago cheese. With grilled chicken, With fresh catch
Chinese Chicken Salad
~ Grilled chicken breast sliced over island greens, tossed with baby corn, water chestnuts, curried coconut, raisins and cashews with a sweet oriental dressing. Topped with crispy fried wonton strips.
Crispy Calamari Salad
~ Cajun crusted calamari over baby spinach tossed with Thai garlic dressing,
shaved red onions, cherry tomatoes and a citrus aioli.
Grilled Ahi Panzanella Salad
~ Fresh grilled tuna with a marinated salad of white beans, cucumber, Kalamata olives, extra virgin olive oil, red onions, capers, summer tomatoes, green beans, garlic croutons and parmesan cheese.
ENTRÉES
Bev’s “Infamous” Baby Back Ribs
~ Served with French fries and Asian Slaw.
Kalua Pork Enchilada Pie
~ Slow roasted Kalua pork layered with our homemade mole sauce, and corn tortillas.
Served with guacamole, salsa verde and cilantro lime sour cream.
Crab and Rock Shrimp Cake over Asian Slaw
~ Honey sesame dressing and mango remoulade.
Shrimp or Fish Curry
~ Fresh jumbo shrimp or chef’s selection of fresh fish with vegetables steamed in coconut milk mixed with homemade green curry paste, Jasmine rice and topped with mango chutney.
Blackened Salmon Tacos
~ Blackened wild salmon topped with homemade mole sauce, warm flour tortillas, Cotija Blanco cheese, salsa fresca, lettuce, cilantro sour cream, guacamole and lime.
Fresh Catch
~ Ask your server for details.
SANDWICHES AND WRAPS
Chicken Sandwich
~ Grilled chicken breast with basil pesto, brie cheese, bacon and caramelized onions on a sourdough baguette, served with a green salad tossed in balsamic vinaigrette.
Pulled Pork Sandwich on a Hoagie
~ Kalua style pork shredded and tossed with HGS BBQ sauce,
piled high on a hoagie bun, crispy slaw, and seasoned French fries.
Blackened Ahi Wrap
~ Seared sashimi-grade ahi with house spices in a spinach tortilla with wasabi
and tobiko tossed greens and Furikake rice. Served with sweet Thai chile sauce.
“Fresh Catch” Sandwich
~ The freshest fish from the ocean, grilled to perfection on a taro roll with shiso leaf, wasabi remoulade, pickled ginger and crispy Asian slaw.
Kobe Beef Burger
~ An 8 ounce Kobe beef patty topped with white cheddar and fontina cheese,
lettuce, summer tomatoes, on a Komoda’s bun, and seasoned French fries.
Grilled Vegetable Sandwich
~ Grilled eggplant and zucchini, Heirloom tomatoes, smoked gouda, caramelized onions and fennel, macadamia nut pesto mayonnaise on Focaccia, served with tossed greens.
Life’s a Bowl of Fries
DESSERTS
Hali’imaile Pineapple Upside-Down Cake
~ A caramelized Maui Gold pineapple baked with a buttery vanilla pound cake. Served warm with whipped cream.
Chocolate Truffle Cake
~ Moist dark chocolate cake layered with whipped ganache and just a hint of raspberry. Served with raspberry coulis
Apple Tart
~A rustic cornmeal pastry shell filled with cinnamon and brown sugar roasted apples and creamy vanilla custard. Served with caramel.
Lilikoi Brûlée and Almond Brittle Cup
~ A rich Lilikoi Brûlée served in an almond brittle cup over fresh berries in a raspberry coulis.
Chocolate Macadamia Nut Pie
~ Chunks of toasted macadamia nuts baked with a gooey chocolate caramel filling in a chocolate pastry shell and served with whipped cream.
(read the blog entry)
Daily Selection of Sorbet or Ice Cream
