DESCRIPTION

Share the aloha in a journey through Polynesia. The Feast at Lele brings you a royal tour of the cuisine of Polynesia which shares the spotlight with music and dance from four exotic Pacific islands. Featuring a sit-down dinner of five epicurean courses from the Pacific island nations of New Zealand, Tahiti and Samoa, as well as Hawai'i, The Feast at Lele is a royal tour of the cuisine of Polynesia sharing the spotlight with music and dance from these four Pacific islands. Rekindle romance in a spectacular setting where every table is intimate and offers a panoramic view of West Maui sunsets. Lele is the ancient name for Lahaina, and this is the beach where the royal family of Maui would feast and entertain. Summon your spirit of adventure, and let us arouse your senses...

Executive Chef Adrian Aina Presents a Celebration of Polynesian Cuisine

INCLUSIONS

• Fresh Flower Lei Greeting
• Tropical Drinks (open bar)
• Lavish Five Course Gourmet Dinner Served Family Style
• Entertainment from 4 islands

MENU

STARTERS
Traditional Polynesian Staples Banana & Sweet Potato Chips served w/a Tropical Ginger & Ogo Seaweed Salsa.

FIRST COURSE - Hawaii
POHOLE FERN, ASPARAGUS & HEART OF PALM SALAD - Tossed in a light vinaigrette dressing.
SEARED IA w/ MANGO SAUCE - Fresh island catch.
IMU ROASTED KALUA PUAA - Pork seasoned w/ Hawaiian salt, cooked traditional style in an underground oven shredded & served on steamed cabbage.
POI - Made from the root of the taro plant.

SECOND COURSE New Zealand
RAKIRAKI SALAD w/ POHA BERRY VINAIGRETTE - Upcountry greens, duck tenderloin, bean sprouts & carrots.
HARORE KUMARA - Roasted mushrooms, sweet potato & onion, sautéed in soy & garlic.
MITI HANGI - Hangi cooked steak in kiwi fruit, soy & ginger.

THIRD COURSE - Tahiti
MOA FAFA - Chicken wrapped in taro leaf, steamed in coconut milk, lemongrass & ginger.
E-IAOTA (POISSON CRU) - Raw fish marinated in lime juice & coconut milk w/ tomatoes, carrots, onions, cucumber & cilantro.
BAKED SCALLOPS - On Molokai sweet potato & spinach in a lobster cream sauce topped w/ bread crumbs.

FOURTH COURSE - Samoa
GRILLED GUFEE - Grilled squid with upcountry island herbs sauce.
PALUSAMI - Breadfruit & squash cooked in young taro leaf and coconut cream.
SHRIMP, AVOCADO & FRESH FRUIT - Tossed in a lilikoi dressing.

FIFTH COURSE - Dessert
CARAMEL MACADAMIA NUT TART - Topped w/ haupia (coconut pudding).
HAWAIIAN CHOCOLATE TRUFFLES
FRESH EXOTIC TROPICAL FRUITS

GOOD TO KNOW

• Availability: Daily
• Time: Start time varies with the seasons - usually between 5:30 pm and 6:30 pm
• Location: Lahaina - Click here for directions.
• Duration: Approximately 3 Hours (show time is 2.5 hours)
  

RESTRICTIONS

• For groups of 10 or more, a 16% gratuity per person will be added