December 23rd through January 2nd $110++ per person
First Course
Caesar
romaine hearts, parmesan crisps, house-made focaccia croutons, roasted garlic caesar dressing
Coconut Crusted Shrimp
mango chile sauce
Taverna Meatball
beef and pork meatball braised in tomato sauce, grilled crostini
Ahi Poke
cucumber, maui onions, soy, sesame oil, ogo, green onions
Brussel Sprouts
balsamic glaze
Roasted Local Beet Salad
mixed greens, grilled hearts of palm, haleakala creamery goat cheese, honey roasted macadamia nuts, black mission figs, plantation estate burnt citrus vinaigrette
Burrata
pesto, marinated tomatoes, arugula, grilled bread
Main Course
Chef Edgar's Prime Rib
buttermilk mashed potatoes, local vegetables, horseradish cream
Jidori Chicken
buttermilk mashed potatoes, asparagus, chicken jus
Spaghetti Carbonara
pancetta, egg, cream, garlic, shallots, italian parsley, pecorino romano, parmigiano reggiano
Filet Mignon
buttermilk mashed potatoes, asparagus, herb butter
Hawaiian Catch
rice pilaf, broccolini, lemon caper beurre blanc
Local Harvest Penne Pasta
local vegetables, house-made marinara sauce
Taverna Lasagna
beef and pork bolognese, bechamel, mozzarella, parmigiano reggiano
Ossobuco
buttermilk mashed potatoes, hua momona roasted baby carrots, red wine reduction
Ahi Steak
soy ginger beurre blanc, buttermilk mashed potatoes, local vegetables
Main Lobster Tail Add OnUS$ 45,00
add a six ounce main lobster tail to any entree
Dessert
Chef Charlene's Tahitian Vanilla Cheesecake
house-made whipped cream, graham cracker crust
Taverna Tiramisu
lady fingers, mascarpone sweet marsala cream, maui oma espresso, cocoa powder
Apple Tart
scoop of vanilla gelato
Hawaii Gelato Sorbet
raspberry-lemon