David Paul's Island Grill

Name: David Paul's Island Grill
Address: 900 Front St., 96761, HI, 96761
Telephone: 808-662-3000

900 Front St., Lahaina, HI 96761, US

• Monday: 6:00PM-10:00PM •Tuesday: 6:00PM-10:00PM •Wednesday: 6:00PM-10:00PM •Thursday: 6:00PM-10:00PM •Friday: 6:00PM-12:00PM •Saturday: 6:00PM-12:00PM •Sunday: 6:00PM-10:00PM •

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Details

Cuisine: Hawaiian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE MENU

Soups, Salads and Appetizers

Cannellini Bean Soup with Braised Oxtail

Tender Italian white beans and slow braised oxtail meat in a rich beef broth garnished with garden vegetables, toasted macadamia nuts, olive oil and cilantro leaves

Chilled Roasted Red Beet Soup

Sweet roasted Kula beets pureed with vegetable stock, shallots and unfiltered sake, with avocado-lemon cream

White Tiger Shrimp Ceviche

Sweet tiger shrimp marinated in Kula lime and blood orange juices and olive oil, with ripe avocado and grapefruit segments, sweet pepper and celery, served with crisp corn tortilla chips with lemon salt

Crab Croque Monsieur

Grilled sweet Brioche, lemongrass-scented crab salad, thin Parma ham, and white cheddar cheese with arugula salad with white balsamic vinegar and truffle oil

Vine-Ripened Kapalua Cherry Tomato and “Bocconcini” Goat Cheese Salad

Goat cheese in Badia extra virgin olive oil, reduced white balsamic vinegar, torn herbs, shaved shallots and smoked pepper, Parmesan crostini

Hollywood “Brunch” Cakes

Crisp Yukon Gold hash browns topped with smoked salmon, baby arugula, soft poached quail egg and capers and chives

Almost Raw and Naked Garden Vegetable Salad

Medley of vibrant garden vegetables tossed in Spanish oil and Hawaiian sea salt dressed with Maui Gold pineapple-white miso vinaigrette

Brussels Sprout Caesar Salad

David Paul's unique Caesar dressing and loose Brussels sprout leaves served with warm polenta croutons, anchovy filet and shaved Reggiano Parmigiano cheese

Warm Spinach Salad

Tossed in warm Pancetta vinaigrette, boiled quail egg, Marcona almonds and Cabrales bleu cheese

Foie Gras Torchon

Seared natural goose liver sweetened with Sauterne wine, served with black pepper Concord grape reduction with Melba toast brioche

The “Big Bowl” of Salad (serves 4)

Share a bowl of island fresh greens, tomatoes, cucumbers, and crisp croutons with the entire table. And choose from these delicious dressings – bleu cheese, Southwestern vinaigrette, Meyer lemon and honey, tamari ginger and sesame, balsamic and olive oil

From The Land

Kurabota “Black Pig” Pork Roast

An incredibly moist cut of loin served on golden sweet potatoes with black garlic butter, black bean-corn truffle sauce and cilantro crème fraiche

Zinfandel Slow-Roasted Boneless Prime Short Ribs

Port reduced cipollini onions and rainbow baby carrots, sautéed kale, smoked fingerling potatoes with sweet black garlic butter

BBQ Mesquite-Rubbed Flat Iron Steak

Served with sweet corn bread pudding and pan seared baby mushrooms, horseradish crème fraiche

T-Bone Steak Florentine for Two

28-ounce certified Angus T-bone steak topped with crumbled Cabrales bleu cheese served with your choice of three sides listed below

Natural Lamb Trio

Roasted Colorado lamb loin with kale and Swiss chard, baby T-bone with mint mojo and slow braised lamb shank, and mascarpone cheese polenta

Grilled Brick Boneless Natural Chicken

Shelton natural boneless chicken grilled under weight and served with sautéed truffle Brussels spouts jus natural and garlic shoestrings potatoes

Plum Duck

Confit duck leg with whole grain Jasmine rice, plum wine duck demi-glaze and sautéed artichokes with Hamakua mushrooms

David Paul's Big Island Burger

Eight ounces of freshly ground American Kobe style Wagyu beef seasoned with our special herb blend and served with a "secret sauce", Olowalu tomato, bib lettuce, Maui onion and crisp pommes frites

From The Ocean

Princess and the Pea

Princess diver scallops seared medium rare and served on sweet English pea cakes with pickled ginger foam and frizzled leeks

Red Curry Shrimp

Marinated with raw sugar sweetened red curry, wok-seared with island vegetables and served on steamed bamboo rice

Drunken Island Style Ono

Pan-seared Ono with hot oil, aged shoyu, green onions and cilantro, ginger and red chili threads served with bamboo rice and gara shogi

Big Island Kampachi Butterfish and Lobster

Sweet red soy-marinated Walu, seared in cast iron skillets, served with Kona cold lobster meat poached in lemon butter and lemongrass kim chee

David Paul's Original Seared Ahi Loin and Foie Gras

Pepper crusted Bigeye tuna loin seared rare and served with sautéed foie gras, Port-simmered cherry and fig compote, red wine demi-glaze, baby potatoes and artichoke crowns

Sautéed Opakapaka – 2009 Maui Onion Festival Award-Winning Dish

Sweet Maui onion soft polenta, pickled Maui onions and Maui onion jus made this dish the first place award winner!

Side Dish Selections

Caramelized Cauliflower Florets

Broccoli in Three Cheese Sauce

Sautéed Brussels Sprout Leaves

with Truffle Butter

Mac 'n' Cheese

with Sautéed Swiss Chard and Pancetta

Pommes Frites tossed in Garlic Salt

Smoked Fingerling Potatoes

with Black Garlic Butter

Lemongrass Kim Chee

Sweet Afterthoughts

Trio of Cream Brulee

Vanilla, lavender and orange with honey

'Ululpalakua Strawberry Shortcake

Heath Bar scones, macerated strawberries, whipped cream with vanilla

Apple Fritters

Granny Smith apple and pecan doughnuts with buttermilk-spice ice cream

Chocolate Decadence

Rich Ecuadorian dark chocolate, Grand Marnier liqueur, fresh berries and sweetened cream

Tiramisu

The perfect “pick me up” after dinner. Lady finger cookies, Mascarpone cream cheese, espresso and chocolate

David Paul's Original Triple Berry Pie

Raspberry, blueberry and blackberry pie in sour cream crust, raspberry sauce and cream Chantilly

Ice Creams and Sorbets

Island flavors including vanilla, Kona coffee, dark chocolate, dulce de leche and pineapple-coconut ice cream | Raspberry, mango and orange sorbet