Pita Paradise Wailea Bistro $39 Advance reservations strongly Ama Bar & Grill $39 Chef Patrick James Inocentes Executive Chef Tylun Pang November 6-12, 2016 recommended, call restaurant direct: Nalu Sushi Roll (crab, avocado, cucumber, spicy tuna, Maui onion, Waikapu Salad or Roasted Vegetable tobi-ko, spicy aioli, sweet soy glaze) and Walnut Pesto Tiropita’s Ama Bar & Grill (808) 875-4100 or Maui Chopped Salad or Grilled Tiger Prawns Cheeseburger Grille & Tap Room (808) 874-8990 Johnny’s Fresh Catch (lemon cilantro aioli, Maui onion mash DUO Steak & Seafood * (808) 874-8000 Mauka & Makai (Kalua pork, ahi poke, ogo, Maui & green onion) potatoes, sautéed shitake mushroom, asparagus, onions, fennel) or Grilled Volcano Spiced Mahi Mahi (local catch, volcano spice, or Garlic Jumbo Prawns (Shitake mushroom risotto cake, Fabiani’s Wailea* (808) 874-1234 tomato, asparagus, pepper jack cheese, shaved Maui onions, taro bun) broccolini) or Crispy Coconut Chicken Gannon’s* (808) 875-8080 or Kihei Pulehu Beef Short Ribs (creamy coconut sauce, red Jasmine rice, white asparagus) (soy sauce, cane sugar, ginger, garlic, scallions) Humuhumunukunukuapua’a* (800) 888-6100 Haleakala Mud Pie or Key Lime Pie Fried Mascarpone Cheesecake Ka’ana Kitchen* (808) 573-1234 or Smores Ice Cream Cake KAPA Bar & Grill (808) 879-1922 Cheeseburger Grille & Tap Room $29 Chef Seville Jackson Ruth’s Chris Steak House $49 Kō* (808) 875-2210 Watermelon/Avocado Salad or Coconut Shrimp Executive Chef Daniel Bader Longhi’s Wailea* (808) 891-8883 or Teriyaki Glazed Edamame Caesar Salad or Steak House Salad Manoli’s Pizza Company* (808) 874-7499 Huli-Huli Chicken or BBQ Ribs or Ahi (two ways) Petite Filet (8 oz) or Chef’s Fish Selection Matteo’s Osteria* (808) 891-8466 or Stuffed Chicken Breast and ONE SIDE: mashed potatoes, Monkeypod Kitchen* (808) 891-2322 Homemade Mud Pie creamed spinach, or steamed white rice Morimoto Maui* (808) 243-4766 DUO Steak & Seafood $49 Mulligan’s on the Blue* (808) 874-1131 Chef Brendan Gooderham Ice Cream or Sorbet or Bread Pudding Nick’s Fishmarket Maui* (808) 879-7224 50 Mile Salad (Waipoli greens, edible flowers, shaved vegetables, The Restaurant at Hotel Wailea $49 calamansi honey dressing) Pita Paradise Bistro Wailea (808) 879-7177 or Huli Huli Octopus (lightly smoked grilled octopus, sweet citrus Chef de Cuisine Zach Sato ginger marinade, jalapeno rings, green papaya salad) Ruth’s Chris Steak House* (808) 874-8880 Kale Caesar or Gazpacho or Ahi Tartare The Restaurant at Hotel Wailea* (808) 879-2224 Shutome (bamboo rice, truffle dashi, crispy mushrooms, Pappardelle alla Bolognese or Fried Chicken for two (two pearl vegetables) people must commit to sharing this option) Tommy Bahama* (808) 875-9983 or Lamb (slow cooked lamb shoulder, cannellini beans, Kabocha or Kona Kanpachi & Clams (Xo sauce, toast) squash zucchini, harissa sauce) Tahitian Vanilla Poached Pear Molten Cake *Or visit www.opentable.com to make dinner Tommy Bahama $39 reservations online with participating restaurants. Fabiani’s Wailea $39 (Not combinable with other discounts or promotions, coupons or discounts) Head Chef Oscar Vergara Executive Chef Jason LaMotte Beef Carpaccio (seared rib eye, arugula, capers, parmesan, World Famous Coconut Shrimp (papaya mango chutney) lemon juice, olive oil) or Roasted Pork Sliders (house-made Thai BBQ, crispy onions) or Heritage Tomato Salad (roasted tomatoes, ricotta, rosemary focaccia croutons, basil, toasted pine nuts, capers, arugula) Evonuk Farms Roasted Golden Beet Salad (Surfing Goat cheese, or Gnocchi Crema Pesto (potato dumplings, diced tomatoes, creamy pesto sauce) shallots, balsamic, arugula) or Haiku Greens Bungalow Salad Mahalo for your participation. For every pre-fixe Pan Seared Local Catch (asparagus, Kamuela tomatoe, zucchini & entrée purchased during Restaurant Week Wailea, 20 Participating Restaurants Grilled Filet Mignon & Chili Crusted Kaua’i Shrimp (truffle parmigiana reggiano risotto) $1.00 will be contributed to the Maui Food Bank. whipped potatoes, roasted mushrooms, arugula) Extraordinary pre-fixe menus or Linguine Chicken Piccata (pan fried chicken, linguine, asparagus, or Guava Glazed Baby Back Pork Ribs (Jerk rub, mango-guava lemon caper cream sauce) BBQ, Island slaw, cauliflower-chive mash) or Pierino’s Home Made Four Cheese Ravioli (mascarpone, or Seared Koala Mahi-Mahi & Chili Crusted Kaua’i Shrimp wailearesortassociation.com $29, $39 or $49 per person ricotta, parmesan, mozzarella in vodka sauce) (quinoa succotash, meyer lemon vinaigrette) 10/12/16 (excluding beverages, tax & gratuity) Lilikoi Panna Cotta or Tiramisu Cheesecake Gannon’s $39 Kō - Plantation Inspired Cuisine $49 Matteo’s Osteria $39 Mulligan’s on the Blue $39 Chef Bret Scott Pafford Executive Chef Tylun Pang Executive Chef Matteo Mistura Chef Roland Kennedy Seafood Curry (chili oil, croutons) or Apple Salad (Maytag Mauka Harvest (pohole fern shoots, heart of palm, Kula baby lettuce, Antipasto (24 month aged prosciutto di parma, Sopressata, Chicken Irish Potato Boxty (stuffed with Guinness marinated beef blue cheese, candied walnuts, cider vinaigrette) macadamia nuts, passion fruit vinaigrette) Pate, Pecorino, Hawaiian honey) ribeye-Gaelic style) or Portuguese Bean Soup (portuguese sausage, white beans & or Calamari (fried calamari, spicy Calabrian tomato sauce) or Emerald Isle Salad (Upcountry greens, roasted Irish root vegetables, Cashel Irish bleu cheese, Pineapple Miso Catch (green tea rice, broccolini, radish salad) vegetables) or Oishi Sushi (spicy tuna roll, tempura battered) or Kale Caesar (kale, focaccia croutons, fried leeks, shaved red wine vinaigrette) or Berkshire Pork Porterhouse (pickled vegetable salad, stone parmesan cheese, house Caesar dressing) or Corn Beef and Cabbage Soup ground mustard sauce) or Duck Duet (seared breast, confit leg, Asian Braised Short Rib (ginger & scallion congee) (home braised corn beef spaetzli, butter squash, gooseberry glaze) or Macadamia Nut Crusted Makai Catch Puttanesca (house made arugula fetuccine, Kaua’i shrimp, capers, in an Irish broth, carrots, pickled onions, (tomato ginger butter, mashed Moloka’i sweet potato) olive, anchovy, Pomodoro sauce) Kula cabbage, Irish mustard) Dessert Chef’s Choice or Pancit Noodles (prawns, scallops, Upcountry vegetables) or Lasagna (house made pasta, béchamel sauce, mozzarella & parmesan cheese, Maui Cattle Co. beef, tomato ragu) Surf and Turf (beef tenderloin, red wine reduction, classic fish stew, fresh catch, clams, Kaua’i shrimp, Humuhumunukunukuapua’a $49 Wailua Estate (chocolate baked custard, or Cioppino ( spicy shrimp tempura, chili aioli, scalloped potatoes) garlic crostini) Chef de Cuisine Mike Lofaro macadamia nut praline crust, Kula strawberry gelato) or Irish Lamb Stew (braised New Zealand lamb in or Maui Vanilla Bean Brulée or Plantation Pineapple Cake Guinness stock, carrots, parsnips, onions, potatoes, Seared Day Boat Scallops (crispy potato cake, Affogato or Tiramisu or Torta house made Guinness brown bread) petit pois, truffle, yuzu) or Spicy Sesame Beef (tropical fruit or St. Patrick Salmon (Irish potato cake, escabeche, Thai basil, pickled cucumber) Longhi’s Wailea $49 Monkeypod Kitchen by Merriman $49 sautéed asparagus, lemon caper beurre blanc) Chef Paul Gonsalez Crispy Mahi Mahi (Forbidden Rice, baby bok choy, Chef Peter Merriman Veggie Crostini (red and yellow bell peppers, eggplant, zucchini, Finnegan’s Pie (Roselani vanilla ice cream, peanut butter, sauce I’hommedieu) or Filet Mignon 6 oz. onions, served on crostini, goat cheese spread) Waipoli Farm Organic Baby Romaine Nutella, oreo cookie crust, fudge topping) (red wine reduction, grilled broccolini, mashed potatoes) or Ahi Tuna Cake (coleslaw, basil aioli) (parmesan, Pete’s Caesar dressing) or Coco Corn Chowder or Home Made Apple Pie a la mode (local coconut milk, Yukon gold potato, Zuhair farms tomato) Humu Pie Longhi Longhi Salad (Maui organic baby romaine, reggiano parmesan, homemade garlic croutons, lemon-feta vinaigrette) Organic Macadamia Nut Crusted Fish of the Day Nick’s Fishmarket Maui $49 (panko & macadamia nut crusted, Maui pineapple relish, jasmine rice) Chef Geno Sarmiento Ka’ana Kitchen $49 Sous Chef Mi Jin Kang Fresh Hawaiian Monchong (sautéed with lemon, butter, white wine, or Fresh Gnocchi (organic kale, fresh ricotta, Calamari Fritte or Fresh Hawaiian Ceviche vine-ripened tomatoes) sliced green grapes) or Lobster Risotto (asparagus, mushrooms, or Kalua Pot Stickers or Greek Maui Wowie Salad Black Sesame Somen Noodles (garlic, peanuts) or Big Island Grass Fed Ribeye Steak tomatoes, parmesan reggiano) or Surf & Turf (petité filet served with or Watermelon Salad (Surfing Goat feta, candied walnuts) (house-made chimichurri sauce, jalapeno mashed potato) or Caesar Salad or Homemade Soup macadamia nut encrusted shrimp) or Veal Marsala (veal scallopini, sweet & dry marsala wine reduction, mushrooms, fresh basil) Abalone risotto & Onsen egg or Pasta Primavera ( fresh steamed vegetables tossed Chocolate Cream Pie Fresh Island Catch or Moroccan Spiced Salmon or Kalbi Pork Ragu, Gnocchi, rainbow chard with Pomodoro sauce, linguini) (Arborio-Wild rice, sautéed spinach, Morimoto Maui $49 baby shiitake mushrooms, mango chutney, Guava Chiffon Cake (strawberry malt ice cream) Hana avocado relish) Haupia Pie & Mango Cheesecake Chef Masaharu Morimoto or Milk Chocolate Bar (Lehua honey caramel peanuts, or Plack’s Greek Chicken sweet miso ice cream) Wagyu Beef Carpaccio (yuzu soy, ginger, sweet garlic) (orzo pasta, sun-dried tomatoes,