Merriman's Kapalua


  • September 17th     Keiki Menu Available $30



  • Hawaiian Poke Trio     Ono, Ahi & Ali’i Mushrooms, Avocado, Maui Onions, Ogo, Kukui Nuts, Soy-Ginger Dressing, Molokai Sweet Potato Chips
  • Peter’s Original Caesar     Hirabara Farms Baby Romaine, Shaved Parmesan, Tamimi Farms Green Tomato Croutons
  • Kalua Pig Quesadilla     House-Made Kim Chee, Mango-Chili Sauce
  • Shrimp and Pork Chow Fun Noodles     Local-Style with Ginger, Garlic, Green Onions, Yuzu
  • Tako A L’Escargot     Octopus, Garlic Butter, Cognac, House Baked Country Bread
  • Tamimi Farm Vine Ripened Tomatoes     Hirabara Farms Baby Fennel, Avocado, Shaved Maui Onion, Point Reyes Blue Cheese, Fried Capers, Chili Lime Vinaigrette
  • Add Lobster Supplement $15     



  • Pan Seared Fresh Mahi Mahi     Potato & Parmesan Gnocchi, Roasted Hua Momona Farms Yellow Zucchini, Orange Saffron Butter Sauce
  • Harissa Spiced Diver Sea Scallops & Wild Shrimp     Sautéed Wild Rice, Kabocha Squash, Sweet Corn, Jalapeño-Maui Onion Salsa, Lemon Butter
  • Pan Seared Kona Kampachi      Cauliflower Tabbouleh, Pineapple Chutney, Lemon Yogurt Sauce, Parsley-Mint Olive Oil
  • Peppercorn Crusted Prime Ribeye     Garlic Whipped Potatoes, Chili-Garlic Green Beans, Ali'i Mushrooms, Bourbon-Green Peppercorn Sauce
  • Rosemary Roasted Lamb Chops     Fennel-Potato Puree, Tamimi Farm Tomato & Cucumber Salad, Red Wine Mint Jus
  • Add 1/2 Butter Poached Keahole Lobster $26     



  • Lilikoi Pot de Creme     Tropical Fruit Relish, White Chocolate Milk Crunch
  • Mango Almond Torte     Salted Caramel, Toasted Coconut Ice Cream
  • Coconut Crème Brûlée     House-Made Macadamia Nut Shortbread Cookie
  • Waialua Chocolate Cake     Coffee Chocolate Sauce, Kula Strawberries, House-Made Tahitian Vanilla Bean Ice Cream
  • House-Made Ice Cream and Sorbet     Tahitian Vanilla Bean Ice Cream, Coconut Lime Sorbet

Certified Organic products used whenever possible ~ *Consuming raw or under cooked foods may increase your risk of food borne illness. A 4% surcharge on food goes entirely to our hardworking culinarians.