The Banyan Tree

coconut, sweet corn & lemongrass, garnished with crab & cilantro salad

truffle crab, avocado and caviar

warm "surfing" feta cheese

hearts of palm, "surfing" goat cheese and balsamic dressing

chef jojo's creation of three unique appetizers

chinese sausage and spring onions

maui onion risotto

toasted hawaiian sweet bread, pineapple and frisee

jicama-basil salad and summer melons

pickled maui onion and fresh calamansi citrus

japanese cucumber salad, soba noodle roll and avocado sorbet

mustard greens, avocado and poached shrimp salad

julienne vegetables, Chinese black beans and pineapple emulsion

cauliflower puree, sugar snap peas and portobello mushrooms

crimini mushrooms, salsify, figs and their purees

herb marinated prawns, sweet corn compote and mango

asian eggplant, thai basil and bean sprouts

fingerling potato, artichoke and broccolini

snake beans, enoki mushrooms and tatsoi finished with pineapple gastrique

cumin scented garbanzo beans, carrots, oyster mushrooms and fennel

baby carrots, green beans and whipped potato

paired with sourcream sorbet and lillikoi sauce

pineapple sorbet, mint-caramel sauce

fresh tropical fruits and biscuits made fresh from our bakery

candied orange zest and almond florentine

vanilla bean ice cream and rum anglaise sauce

with condiments and home made lavosh

vanilla, chocolate and macadamia nut

pineapple ginger, mango, coconut, lychee, raspberry, sour cream

choice of chocolate chip, raisin oatmeal, peanut butter cookes (two cookies on a plate)

Whipped potatoes jasmine rice steamed with coconut, lime leaf and cilantro butter poached broccolini green beans with toasted almonds seasonal vegetables

Enjoy a creative four course menu inspired by the freshest ingredients Specialty Food and Wines Paired $55 supplemented

showcasing the hawaiian gold kapalua pineapple pineapple scallops seared hudson valley foie gras steamed onaga with spiced essence roasted muscovy duck breast, pineapple cobbler