Makana Terrace Summer Menu
Recently, Daniel and I got to try the summer menu at Makana Terrace. Nearly 20 new dishes were added to the menu, and these photos are some of the highlights. The view is fabulous as you can see. But on the evening we went, someone released eight large Chinese lanterns as the sun set over Hanalei Bay, which made the evening exceedingly magical.
One of the highlights of summer is fresh peas. Here, the Split Pea Soup ($10), which is gluten-free and vegan, is made with fresh peas and vegetable broth. It’s topped with a carrot and ginger foam.
If you only have one thing at Makana Terrace, make it this Truffle and White Asparagus Soup ($12). The soup is heady and rich with lumps of succulent crab meat, taro brioche croutons and a satisfying drizzle of truffle oil.
Three new sushi rolls have been added, making the total six. Prince Roll ($25), which is one of the most popular rolls, includes a panko crust filled with hamachi, ahi, snow crab, avocado and macadamia nuts.
Nightly specials have included these Crispy Soft Shell Crabs on a bed of pickled red cabbage. The two sauces are a silky avocado and lemon mustard and papaya ailoi made with Hawaiian chili peppers that were harvested from the resort’s garden.
Applewood Bacon Crusted Onaga ($46) is a dish you should not miss. The crisp skin is topped with a clam still in its shell and micro-greens. A buttery leek and corn ragout — made with plump Kauai-grown corn kernels — includes cubes of crisp bacon and tender clams. Aged balsamic vinegar is drizzled around the edge.
Executive Pastry Chef Heather Campbell has created two dishes that are as bright and flavorful as a summer day is long. Here, coconut sorbet is doused with a fizzy lemon spritzer. It’s topped with whipped cream and pineapple cubes that were poached in a basil simple syrup. Squiggles of caramel chocolate and lime shortbread cookies garnish the refreshing dessert.
Raspberry cheesecake (on an oat crust) is garnished with a golden preserve made from Hawaii Island goji berries. Raspberry sorbet sits on a meringue square and the dish is finished with a swipe of raspberry purée.
This Friday, celebrate the bounty of the sea at Makana Terrace’s Moana to Pakaukau (Ocean to Table) event. Chef de Cuisine Antwon Brinson, Executive Pastry Chef Heather Campbell and Sommelier David Putnicki have designed an elegant as a tribute to the bounty of the sea. For more information and reservations, visit Makana Terrace at The St. Regis Princeville Resort.
Moana to Pakaukau menu:
- Bacon Wrapped Scallops
- Seafood Custard, Warm Seaweed Salad, Lemongrass Espuma
- Vouvray, Château Vigneau Loire Valley, France
- Contemporary “Lau Lau”
- Taro Pork Belly & Soy Roasted Butter Fish
- Garlic Infused Sticky Rice, Steamed Bok Choy, Kombu Broth
- Sequana ‘Sarmento Vineyard’ Russian River Valley, California
- Steamed Opakapaka
- Crispy Seafood Ravioli, Caponata, Lemon Basil Vin Blanc
- Tempranillo, Tinto Pesquera Ribera del Duero, Spain
- Koloa Rum Pineapple Tipsy Cake
- Wasabi Cream
- Brachetto d’Acqui, Banfi ‘Rosa Regale’ Piedmont, Italy
Photo copyright by Daniel Lane of Pono Photo