Waterfront Restaurant

Name: Waterfront Restaurant
Address: 50 Hauoli St., 96793, HI, 96793
Telephone: 808-244-9028

50 Hauoli St., Maalaea, HI 96793, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Soups

Our Famous Waterfront Lobster Chowder

tomato based lobster stock enhanced with fresh tarragon, lemon juice, and cream then garnished with diced potatoes, rock shrimp, and lobster

Kula Onion Soup

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

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)

simmered in garlic butter and white wine served with toasted garlic bread

Scallop and Shrimp Crepes

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

sprinkled with macadamia nuts and served with ripe green apple slices, fanned strawberries and toasted French bread

Shrimp Tempura Nobashi

oriental style battered shrimp served with a macadamia nut blossom honey mustard dip

Crab Cakes du Jour

made with rock shrimp and snow crab ask your server about today’s special preparation

Salads

Waterfront Dinner Salad

(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)

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

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

jumbo shrimp served with a celery infused horseradish cocktail sauce garnished with beet, carrot, and daikon streamers

Northern Pacific Oysters On The Half Shell

a half dozen fresh oysters served with our cocktail sauce and lemon wedges, ask your server about today’s special oyster

Waterfront Salmon Gravlax

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

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

Our Fresh Fish

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.

Mahi Mahi

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

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

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

Lobster Tail

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

Surf and Turf

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

Cioppino

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

one pound of split king crab legs with fresh lemon wedges and drawn butter

Vegetarian Entrée

Vegetarian Ahu

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

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

farm raised fresh young lamb chops rubbed with garlic and black pepper then roasted and served with a Szechuan peppercorn reduction

Chicken Parmesan

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

Filet Mignon

beef tenderloin cut especially to order and grilled to specification, served with sauce béarnaise

Tournedos Au Poivre

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

Grilled Ribeye Steak

Maitre’d hotel compound butter

Filet Diane

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

slowly simmered, paired with Burgundy wine, fresh rosemary, roma tomatoes, served atop fettucine primavera

Chef Bob’s Wild Game du Jour

wild exotic game prepared in classical and progressive styles, ask your server for tonight’s preparation, be daring!

Desserts

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