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Star-Bulletin Features

Wednesday, November 17, 1999

New on
island menus


Ritz-Carlton Kapalua

Enough of this fusion cuisine. Back to basics. Way back -- say, to 300 AD, and the roots of Hawaiian eating.

Chef de Cuisine Craig Connole of the Anuenue Room of the Ritz-Carlton, Kapalua, on Maui, has crafted a menu based strictly on native Hawaiian foods, with "contemporary accents."

This means local produce and herbs, Hawaiian seafood and meats. Specifically: sweet potato, taro, pohole fern, breadfruit, limu, sea urchin and opihi.

Connole said he researched Hawaiian foods from 300 to 1850 AD, before the coming of immigrant communities that revamped the concept of "local" food.

His new menu is not exclusive, however. It does feature items that weren't available to ancient Hawaiians such as hearts of palm, sugar cane, salmon and mushrooms. But what he's using is now locally produced, right down to the Ulupalakua pineapple wine.

A sampling from the menu: appetizer of Crispy Corn and Wana (sea urchin) Fritters; salad of Big Island Baby Lettuce with Lilikoi and Kiawe Honey Vinaigrette; entree of Moi Lau Lau.

For information call (800) 241-3333.


Prince Golf Club

It can be tough living on the west side of Oahu when it comes to dining out. Sit-down eating choices are limited (Zippy's and Sizzler come to mind). But here's an idea: the golf course.

Goran Streng, executive chef at the Hawaii Prince Hotel Waikiki, has revamped the menu at the Bird of Paradise Restaurant at the hotel's Prince Golf Club in Ewa Beach.

The idea is to make it more than a watering hole for golfers. Streng hopes to draw business people who work in the Waipahu-Ewa-Kapolei area and families from the many growing subdivisions.

The Bird of Paradise now offers a Sunday breakfast, an expanded selection of light meals and pupus, and catering options for parties, luaus, etc.

The basic menu is no-nonsense local favorites such as baby back ribs, ahi poke, salads, sandwiches and noodles. But you'll also find wrap sandwiches and 12-inch, thick-crust pizzas, plus desserts created by Streng, a confessed chocoholic.

For private parties, a luau menu with all the fixings can be had for $35 per person, a clam bake for $42 or a Chinese meal for $29.

For information call 689-2275.


Palomino Euro Bistro

Executive Chef Fred DeAngelo has introduced a "Local Spotlight" menu featuring grown-in-Hawaii produce: Hawaiian Plantation shrimp from Kauai, farm-grown moi, greens from Kauai Organic Farms, Parker Ranch beef and Hawaiian Vintage Chocolate.

The Palomino Euro Bistro menu includes an Island Cioppino with shrimp, moi, mussels, clams, slipper lobster and scallops and kiawe grilled mahimahi and ahi.

Call 528-2400.

Star-Bulletin staff

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