PRICE:
Frommer's Exceptional

Not even Passport Resorts' executive chef, John Cox, who is in charge of developing the daily menu changes, can put his finger on the delicious type of cuisine served in the open, airy dining room. \"I call it cuisine inspired by eastern Maui,\" he says, pointing to the ingredients-driven menu: the fresh fish caught by local fishermen, the produce brought in by nearby farmers, the fruits that are in season. The result is true Hawaiian food, grown right on the island. Breakfast features an omelet with local Maui onions and a Hana fern salad, almond-crusted French toast, or local papaya with yogurt and homemade granola. Lunch ranges from Maui Cattle Company burgers to just-caught fish sandwiches. Dinner, which changes daily, can include just-picked lettuce for salads (Kula-grown baby romaine with Gruyère crostini and sherry-thyme vinaigrette, or baby salad greens with Kula citrus, local radishes, and Kalamata olives), a range of soups (such as a chilled Kula cucumber soup), and entrees such as seared rare Hana-caught ahi with smoked bacon, forest mushrooms, and wilted greens, or oven-roasted chicken breast with crispy polenta, Nihiku bush beans, and mole sauce. Try the three- or four-course tasting menu, or even better, the Chef's Choice.

Copyright: Excerpted from Frommer's Hawaii 2008, (c) 2008, Wiley Publishing, Inc.

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