Menus
The plant-based menu is a destination, not a workaround.
Maui might be the easiest place in the country to cook plant-based at a high level: the farm belt, the canoe crops, the fruit. These menus are designed plant-first — nothing substituted, nothing missing.
The pantry
Taro, ʻulu, breadfruit, sweet potato, coconut — the canoe crops carry protein, starch, and richness without imitation products. Upcountry greens, herbs, and fruit do the rest. The menu reads like a place, not a restriction.
Formats
Plant-based versions of every format — signature coursing, family-style, tasting menus, brunch — at the same published per-guest lines. A mixed table runs the plant track in parallel, plated to match.
Allergen discipline
Separate prep surfaces and dedicated utensils for allergen flags; celiac-level gluten-free and nut-free handled as protocols. The dietary system is written into every quote that carries a flag.
Questions, answered
Yes — the per-guest band is identical. Ingredient costs land in groceries at cost with receipts, which on Maui often favors the plant-based table.
That is the retreat product’s home ground — multi-day plant-forward tables with protocol labels per meal.
Keep reading
- menu The menus. Samples, starting points, never straitjackets.
- menu Wailea Sunset — the signature menu.
- menu Family-style: the format Maui was built for.
- menu Five to seven courses, at the villa’s pace.
- menu Pūpū and grazing: dinner that moves with the party.
- menu The villa grill, run by someone who knows fire.
- menu Mornings, catered.
- menu Gluten-free, handled like celiac matters.
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.