Almond-scented, marscapone-stuffed Hawaiian sweet bread “pain perdu” (fancy term for the most outstanding french toast you have ever eaten) in a guava maple glaze.
Slightly sweetened farmer’s cheese rolled up in a crepe with raisins and pine nuts. Served with house-made seasonal citrus curd and real maple syrup and house-made vanilla creme fraiche.
Roasted cauliflower and blistered tomato hash with poached egg and sourdough batons served on a bed of hearty wilted greens.
Breakfast panini with leeks, chicken apple sausage, chevre and ali’i mushroom.
Egg-whites infused with a roasted vegetable medley and local mushrooms. Served on a bed of lightly dressed greens.
A pile of healthful delights (pickled vegetables, kimchee, green onion) and bacon in a nest of fried rice, poached eggs and a swizzle of gochujang.
Crab, avocado, seared asparagus, and poached egg served on a croissant with house-made dill hollandaise. Variations include broccolini, smoked salmon, polenta cake, potato rosti, cauliflower hash, seared and Ahi tuna. Feel free to mix n match!
Local Maui grass-fed beef patty over steamed rice, topped with beef gravy, a fried egg, and some microgreens (if desired) to add in phytonutrients and beauty…so ono!