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.
Poke-tini
~ Sashimi grade tuna, sushi rice, avocado, Hawaiian salt, Macadamia nuts, shiso and wonton crisps.
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.
Lobster & Edemame Salad
~ Maine lobster meat, edamame, basil, cilantro, and a lemon herb aioli.
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.
Seared Diver Scallops
~ Butternut squash puree, micro greens, lemon beurre blanc, and chive oil.
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.
Asian Bouillabaisse with Green Tea Noodles
~ Fresh catch, shrimp, scallop, shiitake mushrooms, and baby bok choy.
Braised Boneless Short Ribs
~ Roasted root vegetables and truffle “Mac and cheese”.
Meyer Lemon Rosemary Chicken
~ Pan roasted boneless half chicken with caramelized onion blue cheese tart,
wine poached pear and prosciutto wrapped grilled asparagus.
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 Pasta Primavera
~ Jumbo Tiger shrimp, asparagus, corn, tomatoes, lemon,
basil and parmesan cheese, tossed with farfalle pasta.
Grilled Wild Salmon “BLT” Tostada
~ Grilled wild salmon atop crispy fried corn and flour tortillas, baby spinach, smoked
Applewood bacon, grape tomatoes, and roasted garlic with a lemon dill aioli.
Fresh Catch
~ Ask your server for details.
Market Price
Sandwiches and Wraps
Chicken Cobb Sandwich
~ Crispy Applewood smoked bacon, avocado, blue cheese, hard boiled egg,
summer tomatoes, roasted garlic mayonnaise, on Foccacia.
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.
Mahi Mahi Melt
~ Grilled Rye bread, caramelized onions and fennel,
sharp white cheddar and a lemon dill mayonnaise, crispy 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.
Vanilla Bean Cake
~Layers of delicious white cake and vanilla bean ice cream
Apple Tart
~ Warm delicious apples covered with a caramel glaze and served with whipped cream.
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
(read the blog entry)
Daily Selection of Sorbet or Ice Cream
