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.
Brie and Grape Quesadilla
~ With cilantro Macadamia nut pesto and sweet pea guacamole.
Asian Duck Tostada
~ Asian spiced duck confit with ginger chili cream slaw,
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 won tons 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.
Trio of Ahi
~ Sashimi grade Ahi served three ways: Seared with sweet Thai Chile sauce, truffle Ahi poke with capers & Maui onion, and crispy Ahi wontons with sesame aioli.
SALADS
HGS House Salad
~ Fresh island greens, oranges, toasted walnuts, shaved Maui onions and balsamic vinaigrette.
~ Buttermilk blue cheese crumbles optional.
Caesar Salad
~ Waipoli baby romaine lettuce tossed with our own homemade Caesar dressing, garlic sourdough croutons and freshly grated Asiago cheese.
Lobster Salad
~ Kona Cold Lobster, mango, haricot vert, avocado, organic hearts of palm, Bibb lettuce and creamy tarragon dressing.
Roasted Beet and Goat Cheese Salad
~ Local Beets with caramelized onions, golden raisins, Marcona almonds arugula and honey bacon vinaigrette.
ENTRÉES
Blackened Ahi
~ With sweet Thai chili sauce, wasabi and tobiko tossed greens and mashed potatoes.
Macadamia Nut Crusted Fresh Catch
~ With tropical fruit salsa, mashed purple sweet potatoes and mango lilikoi butter sauce.
Grilled Lamb Chops
~ Our classic black bean Hunan sauce with wasabi mashed potatoes.
Seared Diver Scallops
~ Seared diver scallops with roasted summer vegetable, goat cheese cannelloni with lemon cream sauce.
Coconut Seafood Curry
~ Fresh island fish, shrimp and diver scallops, steamed in coconut milk mixed with home made green curry paste served with Jasmine rice.
Paniolo Ribs
~ Baby back pork ribs with our homemade barbeque sauce and mashed potatoes.
Dynamite Salmon
~ Seasonal wild salmon fillet baked with spicy tobiko aioli served with coconut braised baby bok choy and lemongrass steamed Jasmine rice.
Orange Ancho Chili Marinated Pork Tenderloin
~ With macadamia nut butter sauce and a curried potato lumpia.
Braised Boneless Short Ribs
~ With roasted root vegetables and truffle white cheddar “Mac and cheese”.
Meyer Lemon Rosemary Chicken
~ One half boneless chicken cooked under a brick. With caramelized onion blue cheese tart, roasted pears and prosciutto wrapped grilled asparagus.
Maui Cattle Company 16 OZ Rib-eye
~ Charbroiled and served with stuffed baked potato casserole.
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.
Asian Duck Tostada
~ Asian spiced duck confit with ginger chili cream slaw,
carrots, sun dried cranberries and macadamia nuts.
SALADS
House Salad
~ Fresh local greens, onions, oranges, & walnuts tossed with our tangy balsamic vinaigrette.
~ Butter milk blue cheese crumbles optional.
Upcountry Caesar Salad
~ Our version, close to the original with homemade garlic croutons & freshly grated Asiago cheese.
With grilled chicken, poached shrimp or fresh catch
Crab and Rock Shrimp Cake with Spinach Salad
~ Crispy rock shrimp and crab cake served with honey sesame dressed baby spinach and mango tartar sauce.
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.
Tropical Shrimp Salad
~ Shrimp, mango, avocado, cucumber, sweet cherry tomatoes and butter lettuce topped with crispy smoked bacon and Remoulade dressing.
Southwestern Steak Salad
~ Marinated flank steak grilled and served over greens with black bean and corn salsa, tortilla strips, cotija Blanco cheese, jicama, baby tomatoes, toasted pumpkin seeds and jalapeno ranch dressing.
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.
Fresh Catch
~ Ask your server.
Peppered Ahi Salad
~ Fresh local tuna rubbed with green and black pepper, grilled and served on local greens with artichokes, fingerling potatoes, baby tomatoes, Nicoise olives, feta cheese and a creamy tarragon dressing.
Wild Salmon Soft Tacos
~ Grilled marinated wild salmon in warm flour tortillas, served with tomato chipotle salsa fresca, guacamole, shredded lettuce, and Cotija Blanco cheese.
SANDWICHES AND WRAPS
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.
Grilled Chicken Club
~ Herb marinated grilled chicken breast, apple wood smoked bacon, Fontina cheese, pear chutney, and green peppercorn mayonnaise on focaccia bread. Served with French fries.
Kobe Beef Burger
~ An 8 ounce Kobe beef patty with caramelized mushrooms and onions, white cheddar and Fontina cheese, on a Komoda bun. Served with French fries.
Fresh Fish Sandwich
~ Grilled fresh fish with lettuce, tomato and mango tartar sauce on a Taro bun. Served with French fries.
Lamb Gyro
~ Marinated lamb, tzatziki sauce, shaved red onion, lettuce, tomato and feta cheese on warm pita bread. Served with French 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 chocolate Devil’s cake layered with whipped dark ganache and raspberry jam. Served with a caramelized blackberry coulis.
Lilikoi Brûlée and Almond Brittle Cup
~ A rich Lilikoi Brûlée served in an almond brittle cup over fresh berries in a raspberry coulis.
Caramelized Plums
~ Fresh baked plums caramelized and served warm in a crisp phyllo shell over vanilla bean ice cream.
Mango Glazed Cheesecake
~ Our creamy, rich cheesecake glazed with a mango purée and served with a raspberry coulis .
Daily Selection of Sorbet or Ice Cream
