Chef David Paul's unique "New Island Cuisine" is best defined as cooking techniques, flavors and traditions that result in a cuisine which is healthful, natural, organic, and sustainable. Our goal is to create an unforgettable dining experience at affordable prices comprised of the bold, dynamic, vibrant and creative flavors that are unmistakably David Paul's.
The menu is available in half portions. We offer a "nine item" tasting menu based on the chefs selection on a nightly basis and priced at $40.00 to $45.00.
Our menu changes often. This is just a selection of some of the dishes we offer.
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
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