AMI AMI CHOP CHOP CGWaipoli butter lettuce | ruby red & golden beets Point Reyes blue cheese | pickled vegetables crispy poached egg | Marcona almonds Hana papaya vinaigrette

CHARRED PIPIKAULA“CURED BEEF” &KEALOHA FARMS TOMATOES CGroasted garlic | Haiku avocado | baby romaineMaui onion | pickled mustard seeds

CRISPY HAIKU AVOCADO KATZU STYLE CGharissa | ulu “bread fruit” gruyere fondue

*18% gratuity added to the full price before discount during Tiki Hour

GRILLED “HE’E” OCTOPUSkale-mac-nut pesto | local goat chévre | Maui pineapple- sesame glaze | potato crisps | mustard seed-watercress

KONA KAMPACHI CRUDO CGbacon dashi | ogo | black sesame | crispy shallots

CRISPY 5-SPICED DUCK BUNS CGhoisin-ohelo berry | pickled vegetables toasted sesame seeds

AHI TUNA POKE CGMaui onion | togarashi aioli | tempura nibs coconut cilantro air | kaffir-lime oil ogo-inamona

SEARED SCALLOPS CGsmoked pork belly | taro leaf lu’auumami glaze | rice crisp | tomato jam

PUPUS

ACCOUTREMENTS

SEAFOOD RAMEN CG island catch | Kauai prawns | 63 degree egg | maitake mushrooms | red miso coconut | Kona lobster broth truffle pesto

UPCOUNTRY BBQ MAHI lump crab | Kula corn-pea succotash | house-

made spice rub | lemongrass-cilantro poha berry chutney | Moloka’i sweet

potato crisps HOUSE-MADE CHAR-SIU GLAZED AHI CG bok choy | charred octopus chicharon crumble avocado puree | umami glaze

KONA LOBSTER CARBONARA

hand-cut squid ink pasta | fennel peas | house-made pork belly

lobster uni emulsion

20 OZ. STEAMED HAWAIIAN SNAPPER CG bok choy | silk tofu | Chinese sausage soy-shiitake broth | peanut oil ginger-scallion-coriander lemongrass jasmine rice

18 OZ. KIAWE SMOKED FLATIRON STEAK CG crispy poached egg | asparagus | brown butter herb spätzle | garden chimichurri truffle horseradish cream | mango mustard

HULI HULI HALF CHICKEN CG apple-cider brine | li hing mui Lahaina mango bbq | pickled mustard seeds | pickled onions | Brussels sprouts Portuguese sausage | potato frites KULA CORN RISOTTO CG maitake mushrooms | lemongrass-cilantro | peas | Molokai sweet potato crisps

HOISIN BRAISED LAMB SHANK CG candied orange-sweet yam risotto | Brussels sprouts pearl onions | garden mint | toasted sesame seed fried garlic GRASS-FED FILET MIGNON & SEARED FOIE GRAS ALA MODE CG ulu “bread fruit” gruyere fondue | Hamakua mushrooms and demi-ragu | sour-cherry port glaze

SIGNATURE HAWAIIAN CGSWEET BREAD Kula strawberry-foie gras jamcracked black pepper | Surfing Goat chévre whipped Vermont butter

ASPARAGUS umami glaze CRISPY BRUSSELS SPROUTS Portuguese sausage

KULA CORN SUCCOTASH peas | lemongrass-cilantro

LEMONGRASS JASMINE RICEtoasted sesame seeds BROWN BUTTER HERB SP�TZLE CG crispy poached egg

HAMAKUA MUSHROOMS DEMI-RAGU fried garlic CANDIED ORANGE-SWEET YAM RISOTTO CG garden mint | Marcona almonds

ULU “BREAD FRUIT” GRUYERE FONDUE aged white cheddar | crispy shallots 3 OZ. SEARED FOIE GRASsour -cherry port glaze KONA ½ LOBSTER lobster uni emulsion

FROM THE OCEAN FROM THE LAND

OHANA STYLE TO SHARE (FOR 2) OHANA STYLE TO SHARE (FOR 2)

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

An 18% service charge is automatically added to parties of 6 or more and distributed entirely to the wait staff.

The Banyan Tree kitchen handles and contains allergens including but not limited to: shellfish, tree nuts, gluten and dairy. While we make every effort to avoid cross contamination we cannot guarantee it. Please advise your server of any allergies at the beginning of your meal.

(CG) - CONTAINS GLUTEN

- CAN BE PREPARED AS VEGETARIAN

LOCAL FARM FRESH

MENEHUNE MULEFresh garden grown mint blesses this hand-crafted signature libation, fortified with Tito’s Handmade Vodka, bruised to perfection, strained up and over the rocks with spicy ginger beer, topped with a beautiful aromatic float of lilikoi and Cointreau foam.

GRAPEFRUIT SPARKLERStraight from the ‘aina, this beautiful elixir shines bright with Hendrick’s Gin, kissed with Giffard Pamplemousse grapefruit liqueur and lemon, served bubbly and on the rocks with Jean Louis Brut, French Sparkling.

BANYAN TREE MAI TAIOur Signature Mai Tai sings with Zaya 12 year Reserva Rum, balanced with Almond Orgeat, Bols Amaretto and Cointreau, vigorously shaken and served up in a martini glass with a crafty Kraken Dark Rum and coconut foam.

SMOKE AND MIRRORSThis smoky kiawe wood inspired margarita shines with Herradura Blanco Tequila and made complex with a light measure of Del Maguey Vida Mezcal, shaken with lime and Orgeat Almond sour, flash infused with fresh island sourcedorange; served icy cold and on the rocks in our spicy sea salt and fresh cracked black pepper rimmed glass with garden grown aromatic rosemary and fresh lime wedge.

A SAGE REQUESTAn earthy and complex cocktail highlighting Herradura Blanco Tequila infused with garden fresh hand-picked sage, muddled blueberries, balanced in house-made terroir driven local honey syrup. Served in a sea salt and fresh cracked black pepper rimmed martini glass.

MO’O(MO’O IS THE HAWAIIAN WORD FOR LIZARD)Our version of a coconut mojito. Flor de Caña Rum is flash infused with fresh mint, house-made tangy lime sour and craft Coco Real Coconut Cream, served icy cold and on the rocks with just a hint of bubbly effervescence.

PINEAPPLE EXPRESSZacapa Rum finds a home in this wonderful house-made island pineapple shrub cocktail, shaken and fine strained on the rocks served with ginger beer and a

fresh garden picked aromatic basil leaf flag.

THE FLOWThis deconstructed lava flow is carefully built over fresh strawberries and banana, fortified with Flor de Caña Rum in a mélange of Coco Real Coconut Cream, pineapple juice, shaken and served refreshingly bright and on the rocks.

GARDEN TO GLASSWoodford Reserve Bourbon, flash infused with muddled fresh Maui Gold Pineapple and garden fresh sage, bound in our house-made Serrano chile lemon sour, kissed with a dash of Aperol and aromatic bitters, strained up with garden fresh and savory accoutrements.

WINE BY THE GLASSSPARKLING WINE & CHAMPAGNEJuvé y Camps “Rosé Brut” Cava, Spain Charles De Fere, Blanc de Blancs Brut Cuvee Jean-Louis, France Moet & Chandon Imperial, Champagne, France Dom Pérignon, Brut, Champagne, France Belle Casel, Prosecco, Brut, Veneto, Italy

WHITESSonoma-Cutrer “Russian River Ranches” Chardonnay Cakebread Cellars, Chardonnay, Napa Valley Kistler, Chardonnay, Sonoma Louis Jadot “Pouilly Fuissé”, Côte de Beaune, France Masi “Masianco”, Pinot Grigrio, Verdicchio, Veneto, Italy Terlato, Pinot Grigio, Friuli Colli Orientali, Italy Monchof “Ürziger Würzgarten” Spätlese Riesling, Mosel, Germany Michel Redde “Les Tuiliéres” Sancerre, Loire, France Honig, Sauvignon Blanc, Napa Valley Loveblock by Kim Crawford, Sauvignon Blanc Marlborough, New Zealand

ROSETournesol, Napa Valley Domaine De Niza, Coteaux du Languedoc, France REDSLa Crema, Pinot Noir “Sonoma Coast” Au Bon Climat, Pinot Noir, Santa Barbara County Penner Ash, Pinot Noir, Willamette Valley Wayfarer, Pinot Noir, Sonoma Coast Jordan, Cabernet Sauvignon, Alexander Valley Regusci, Cabernet Sauvignon, Napa Valley Duckhorn, Merlot, Napa Valley Northstar “Columbia Valley” Merlot Viña Cobos, Malbec, Felino, Mendoza Hartford Court, Zinfandel, Russian River Valley

G A R D E N T O G L A S S

C O C K TA I L S