Soups

Our Famous Waterfront Lobster Chowder   $9
tomato based lobster stock enhanced with fresh tarragon, lemon
juice, and cream then garnished with diced potatoes,
rock shrimp, and lobster

Kula Onion Soup    $7
red and white burgundy combined with both beef and chicken
stock, Maui onions, garlic, thyme, topped with parmesan croutons
and Swiss cheese
 

Hot Appetizers

Crab Stuffed Mushroom Caps Au Gratinée    $10
jumbo mushroom caps stuffed with crabmeat, red and green
bell peppers, onions, and celery, garnished with scallions,
chopped tomatoes, swiss and parmesan cheeses, topped
with a garlic lemon butter sauce

Steamed Pacific Cold Water Clams (1 lb)   $14
simmered in garlic butter and white wine
served with toasted garlic bread

Scallop and Shrimp Crepes   $10
Chilean Shrimp, Bay scallops, oyster mushrooms, Maui onions,
topped with aged sherry and lobster cream, Gruyere Swiss and
Parmesan cheeses

Baked Triple Cream Danish Brie   $9
sprinkled with macadamia nuts and served with ripe green
apple slices, fanned strawberries and toasted French bread

Shrimp Tempura Nobashi     $11
oriental style battered shrimp served with a macadamia nut
blossom honey mustard dip

Crab Cakes du Jour    $12
made with rock shrimp and snow crab
ask your server about today’s special preparation
 

Salads

Waterfront Dinner Salad     $6
(Choice of Dressing) Maui onion dressing, lime peppercorn dressing,
creamy bleu cheese dressing, mango Russian dressing,
five herb Balsamic vinaigrette, or simply oil and vinegar,
served on the side of fresh Kula field greens, cucumber, croutons,
and cherry tomato

Caesar Salad (per person)     $9
crisp romaine lettuce tossed with virgin olive oil, anchovies,
crushed garlic, dijon mustard, worcestershire, fresh lemon juice,
grated parmesan cheese and a coddled egg finished with garlic
herbed croutons
prepared table side for two or more

Sesame Pan Seared Sashimi Salad    $12
one half order of our fresh Ahi encrusted in cajun seasonings
then pan seared rare and placed upon Kula baby greens garnished
with tomatoes, shiitake mushrooms, wasabi, pickled ginger,
and served with an Asian aioli dressing
 

Cold Appetizers

Fresh Island Ahi: (traditional or blackened) Daily Quote
thinly sliced fresh Ahi served traditionally or rolled in
cajun seasoning then seared rare with wasabi and shoyu

Chilled Shrimp Cocktail    $13
jumbo shrimp served with a celery infused horseradish cocktail
sauce garnished with beet, carrot, and daikon streamers

Northern Pacific Oysters On The Half Shell     $12
a half dozen fresh oysters served with our cocktail sauce
and lemon wedges, ask your server about today’s special oyster

Waterfront Salmon Gravlax     $10
thinly sliced salmon cold cured with fresh dill served with an
onion relish, capers, chopped egg, sourcream, and Swedish
dill mustard accompanied with crispy miniature bagels
 

Today's Fish Preparations

Here at the Waterfront Restaurant you become your own chef by selecting your favorite fresh fish and have it prepared to your liking in any of the following methods:


Island Style
choice of sautéed, broiled, poached or baked
paired with Chilean red bay shrimp,
a scoop of calrose rice, sautéed scallions, carrots,
and shiitake mushrooms, finished with a
lemon grass, ginger, and coconut milk jus lié


Baked en Papillote
enclosed and baked in parchment paper
with fresh julienne vegetables and topped
with a lime and dill aioli


Baked With Crabmeat Stuffing
A combination of crabmeat, red and green
bell peppers, celery, Maui onions, and panko flakes
topped with hollandaise


À La Meunière
choice of sautéed, broiled, poached or baked
finished with white wine, lemon juice, garlic, herbs, whole butter
and capers or macadamia nuts (upon request)


En Bastille
imprisoned in ribbons of fresh angel hair potato then
sautéed and topped with fresh scallions, mushrooms,
and tomatoes then served with our meunière sauce


Cajun Spiced
bronzed sauté, the newest approach to blackened fish
with all the zesty seasoning but without the burnt taste,
served with a passion fruit and tamarind butter glacé


Sicilian Style Provençale
sautéed with red and green bell peppers, kalamata olives
quartered artichoke hearts, mushrooms, tomato, crushed garlic,
olive oil, rosemary, and nutmeg


Southwestern Flair
choice of sautéed, broiled, baked or poached,
served with white sticky rice, smoked tomato salsa and green
tomatillo salsa, bell peppers, and black beans then finished with a
smoked avocado, chili pepper, and cilantro butter

Hawaiian Salsa
broiled then topped with a Maui onion,
fresh pineapple, and three pepper salsa
 

All dinner entrées are served with onion bread and homemade beer cheese, seasonally fresh vegetables, saffron herbed rice with most seafood entrees or selected potatoes with game, fowl, or meat dishes
 

Our Fresh Fish
Your Server will inform you of which of the
following fresh fish are available today

Ahi  This yellowfin tuna is a firm red meat fish and has a
mild to full bodied flavor. We recommend sautéed
with our cajun spice or freshened up with our
Hawaiian salsa.

Salmon Flown in fresh this fish has a delicate texture and has a
medium bodied flavor. We recommend stuffed with
crabmeat or baked en papillote

Hapu’u  This Hawaiian sea bass is delicate and flaky with
a mild flavor. We recommend island style or
stuffed with crabmeat

Lehi A long tailed pink snapper that has a delicate mild flavor.
We recommend sautéed en bastille or island style.


MahiMahi This medium textured and mild flavored fish is one of
Hawaii’s favorite fish because of its wide availability it
matches well with all of our preparations.
Pick one that catches your eye.


Monchong The Deep Sea pomfret fish is a tender, moist, and mild
bodied fish. It lends itself well to basic preparations such
as à la meunière with capers or Sicilian style provençale.


Onaga This long tailed red snapper is a delicate mild fish.
Well enhanced by being broiled in our Southwestern
flair or sautéed en bastille.


Ono Or Wahoo is a firm, extremely mild, white bodied fish.
Its firm base lends itself for all of our preparations.


Opah The Hawaiian moon fish is semi-firm and has a mild
flavor. We recommend sautéed à la meunière or broiled with our Hawaiian salsa


Opakapaka This pink snapper is a moist delicate white fish with a
mild-pleasing flavor. We recommend sautéed en bastille.


Papio This fish is a tender flaky white fish that is mild in
flavor. We recommend wrapped en papillote or
Sicilian style provençale.


Buta Papio This relative to the papio is a tender and medium bodied
fish sought after by locals. We recommend it simply
broiled or sauteed à la meunière with macadamia nuts


Striped Marlin This billfish is a firm, meaty, full bodied fish.
We recommend broiled or sautéed à la meunière
or cajun spiced.
 

Seafood Entrées


Jumbo Scallops     $29
fresh sea scallops sautéed and served with a Thai peanut sauce,
macadamia nut and coconut risotto then drizzled with a hoisin
vinaigrette and garnished with tobiko caviar



Scampi     $27
black tiger prawns sautéed in garlic butter and white wine,
green onion, tomato, mushrooms, and onions served over
fettuccine



Lobster Tail     Market Price
12-14 oz rock lobster tail buttered and baked,
or stuffed with snowcrab stuffing then baked



Surf and Turf     Market Price
our dinner cut broiled filet mignon topped with sauce béarnaise
and a baked 8oz lobster tail with drawn butter



Cioppino     $38
rock lobster tail, king crab, shrimp, clams, scallops,
and fresh Hawaiian fish simmered in a spicy San Francisco
style seafood marinara served over fettuccine

Steamed King Crab Legs     Market Price
one pound of split king crab legs with fresh
lemon wedges and drawn butter
 

Vegetarian Entrée

Vegetarian Ahu     $19
grilled eggplant layered with Maui onions, sliced tomatoes
and spinach served stacked upon a vegetarian taro cake with a
roasted red bell pepper coulis and topped with Swiss cheese
then garnished with feta raviolis and toasted pine nuts
 

Meat Entrées

Veal Scaloppine À La Piccata     $32
tender scaloppine of veal introduced to lemon juice,
white wine, and shallots, reduced by half then
finished with capers and whole butter
served over a bed of fettuccine

Roasted Rack of Lamb  (6 bone) $28   (8 bone) $32
farm raised fresh young lamb chops rubbed with garlic
and black pepper then roasted and served
with a Szechuan peppercorn reduction

Chicken Parmesan     $23
free range breast of chicken, pan seared, topped with
homemade marinara, smoked mozzarella and parmesan
cheeses, served over fettuccine

Filet Mignon     $29
beef tenderloin cut especially to order and grilled
to specification, served with sauce béarnaise

Tournedos Au Poivre    $29
pan seared twin medallions of tenderloin with freshly
crushed black and green peppercorns served in a light
cognac cream demi-glace

Grilled Ribeye Steak     $26
Maitre’d hotel compound butter

Filet Diane     $29
pan seared peppered beef tenderloin sautéed with shallots,
dijon mustard, brown mustard seeds, and mushrooms,
then flamed with cognac and finished with sweet cream

Pork Osso Bucco    $28
slowly simmered, paired with Burgundy wine,
fresh rosemary, roma tomatoes, served atop
fettucine primavera

Chef Bob’s Wild Game du Jour     Market Price
wild exotic game prepared in classical and progressive styles,
ask your server for tonight’s preparation, be daring!
 

Desserts

All the desserts offered at The Waterfront are
created and baked by us on the premise    $7

Award-winning White Chocolate Blueberry Cheesecake
with a chocolate crust and topped
with lemon crème fraîche

Double Chocolate Brownie served warm with vanilla
ice cream, white and dark chocolate ganache, raspberry
coulis, garnished with fresh raspberry

Coconut Cream Pie
with a chocolate macadamia nut crust

Upside down Apple Pie made with pecans,
brown sugar, Granny Smith apples and spiced with
cinnamon and nutmeg

Old Fashioned Strawberry Shortcake with fresh
whipped cream, vanilla ice cream, fresh strawberries,
and strawberry puree

Tahitian Vanilla Bean Crème Brulee
fresh vanilla bean infused custard, glazed with
superfine sugar, served with tropical fresh fruit

Made on Maui
Vanilla ice cream or Guava sherbet     $4
 

After Dinner Libations

Hawaiian-Style Coffee     $6
Macadamia nut liqueur and Kona coffee
topped with whipped cream

Keoki Coffee     $6.50
Kahlua, Brandy, and Kona coffee
topped with whipped cream
 

Dessert wine

Bonny Doon Vineyard, Muscat Canelli 1993 (3oz)    $6

Dolce, “Liquid Gold”, Late Harvest Table Wine 1994 (2.5oz)    $18

Mom’s favorite Port,  Graham’s Six Grapes    $6

*As a courtesy to our staff, 17% gratuity will be added to parties of six or more*
 

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