Menus
The canoe-crops dinner: the island, coursed.
The canoe crops — taro, ʻulu, coconut, sweet potato, breadfruit — are the ingredients that crossed an ocean to feed these islands. This menu puts them at the center of a coursed dinner, with day-boat fish and Upcountry produce in support.
The arc
- ʻUlu three ways across the early courses — the most underrated starch in the Pacific
- Taro as more than poi: roasted, crisped, puréed
- Coconut running through sauces and the dessert course
- The day’s catch or Maui-raised meat where the table eats them
Why it matters
Farm-to-table on Maui is not an aesthetic — the farm belt is thirty minutes from the dining table, and buying from Maui farmers first is how the menu stays honest. This is the dinner that explains the island better than a tour.
Formats and price
Coursed in the premium band ($190–$275 a guest) or adapted to signature family-style ($150–$250). The plant-based version is the menu’s natural state, not an adaptation.
Questions, answered
No — it is a coursed dinner built on indigenous crops, without the costume imagery or buffet theater. The ingredients get respect; the format stays a dinner.
Yes — the canoe crops make it the menu’s most natural form.
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 The plant-based menu is a destination, not a workaround.
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.