Tropica Menu

griddled polenta, thai basil pesto, micro salad, opal basil gastrique feudi di san gregorio, falanghina, sannio doc, Italy, 2004

oyster, hon-shimeji, and shiitake mushroom cream, grated pecorino, truffle essence cambria, 'julia's vineyard' pinot noir, santa maria valley, california, 2004

jicama and watercress, toasted macadamia nut butter michele chiarlo, cortese, gavi doc, Italy, 2003

served rare, pea shoot slaw, wasabi tobiko crème fraiche, pickled cucumber matanzas creek, sauvignon blanc, sonoma county, California, 2004

ahi poke crisp with wasabi foam; smoked scallop, golden potato salad, caviar cream rock shrimp potstickers with yuzu spinach moet et chandon, white star, epernay, france, NY

guajillo-lime aioli, sweet and sour maui onions antinori, castello della sala, chardonnay, umbria, Italy, 2004

saffron tomato broth, lemon coriander aioli, garlic crostini pighin, pinot grigio, friuli, Iitaly, 2004

brioche toast, port stewed fig, micro salad, guava vinaigrette warwick, pinotage, stellenbosch, South Africa, 2003

alii kula lavender vinaigrette, inspired by ‘the spa at the westin maui’,

shaved maui onion, sweet thai basil, extra virgin olive oil, balsamic glaze

ravenswood, merlot, sonoma county, California, 2001

michele chiarlo, cortese, gavi doc, Italy, 2003

buehler vineyards, zinfandel, napa valley, California, 2000

lemon pressed olive oil, tropica garden herbs sonoma cutrer, chardonnay, russian river, California, 2003

domain de nizas, aoc coteaux du languedoc, caux-nizas, france, 2000

created daily using the freshest variety of fish and local products

sweet and sour maui onions, whipped yukon golds, foie gras demi glace peter lehmann, clancy's red shiraz, barossa, Australia, 2003

fingerling potato, herbed green beans, kula lime emulsion, roasted pepper relish michele chiarlo, cortese, gavi doc, Italy, 2003, inspired by ‘the spa at the westin maui’,

asian greens, wild mushrooms, furikake scented rice, citrus-chili ponzu michele chiarlo, cortese, gavi doc, italy, 2003

choy sum and maui onion sauté, pinot reduction, fried caper emulsion faiveley, bourgogne rouge 'joseph faiveley', bourgogne, france, 2003

pineapple and bacon fried rice, asparagus and bell pepper, opal basil gastrique pighin, pinot grigio, friuli, Italy, 2004 garlic shrimp penne rigate 26.

saffron rice, kona lobster, local fish, clams, mussels, scallops and shrimp bodegas bretón lorinon' crianza, rioja, spain, 2001, inspired by ‘the spa at the westin maui’,

farmed on the big Island, mango-pineapple ratatouille, whipped yukon golds glen carlou, chadonnay, paarl, South Africa, 2003

slow cooked in cabernet, braised root vegetables, maui onion essence, rosemary oil mont gras, cabernet sauvignon reserva, colchagua valley, chile, 2003

ginger spinach, roasted maytag blue cheese in kula tomato, crisp maui onion tangles

truffle yukon golds, exotic hamakua mushrooms, roasted garlic demi glace archipel, cabernet sauvignon, sonoma county/napa valley, California, 2001

truffle yukon golds, exotic hamakua mushrooms, roasted garlic demi glace Archipel, cabernet sauvignon, sonoma county, napa valley, california, 2001

mango-pineapple ratatouille, whipped yukon golds,sonoma cutrer, chardonnay, russian river, California, 2003

maui lavender and garlic basted, watercress and mushroom orzo, lemon thyme jus domain de nizas, aoc coteaux du languedoc, caux-nizas, france, 2000

baby bok choy leaves, hamakua mushrooms, stew of molokai sweet potato and coconut jus Cambria, 'julia's vineyard' pinot noir, santa maria valley, California, 2004

roasted upcountry vegetables, tropica garden basil, kula tomatoes, lemon zest, fresh parmesan