Starters

Sugar Cane Smoked Salmon “Sandwich” 14  

Potato Crisp, Watermelon Radish, Shaved Maui Onion, Lemon-Lime Creme Fraiche
 

 “Original” Tiger Eye Sushi Tempura  17  

Spicy Mustard Sauce, Tomato-Maui Onion Relish

 

New Zealand Mussels 14
Cashew-Garlic Crust, Balsamic Syrup    

Japanese Hamachi Sashimi  18  

White Balsamic-Soy, Local Radish-Watercress Salad, Sizzling Peanut Oil

Surfing Goat Cheese Ravioli 14  

Kula Corn, Edamame, Hamakua Mushrooms, "Speck", Sherry Vinegar Pan Sauce

Escargot Profiterole 15  

Baby Spinach, Ali’i Oyster Mushrooms, Garlic Butter, Gorgonzola Foam

Shrimp Cocktail 16 

Lilikoi Mignonette, Cocktail Sauce, Fresh Lemon

Sweet Tiger Shrimp 16

Scampi Style, Shiitake Mushrooms, 24 Hour Tomatoes, Anchovy Butter 

 Salads

Baby Spinach 13  

Island Papaya, Red Onion, “Purple Rain” Goat Cheese, Warm Pancetta Dressing

Chopped Salad 15  

Hana Hearts of Palm, Rock Shrimp, Avocado, Maui Onion, Grape Tomatoes, Nalo Farms Cress

 “Just A Salad” 11  

 Mixed Baby Greens, Lehua Blossom Honey-Balsamic Vinaigrette

Olowalu Vine Tomatoes  13  

Gorgonzola-Walnut Pate, Mean Olive Oil, Kula Strawberry-White Balsamic

Corporate Executive Chef      George Gomes, Jr.

General Manager     Yanni Placourakis

Executive Chef      Geno Sarmeinto

Entrees    

Hawaiian Opakapaka Picatta 38  

Artichokes, Caperberries, Lisbon Lemon, Sweet Potato Hash Browns, “Overnight” Tomato Puree 

Ahi Prime Rib 36  

Served Medium Rare, Baby Green Beans, Wasabi-Potato Puree, Lemongrass Au Jus, Popover

Grilled King Salmon 32  

Penn Cove Mussel-Saffron Chowder, Macadamia Nut Romesco, Lemon Thyme       

Pan Steamed Onaga 39  

Local Boy Style, Pohole Fern Shoots, Kula Onions, Pineapple Ponzu, Sizzling Peanut Oil

Grilled One Pound Hawaiian Spiny Lobster Tail 75  

"Loaded" Baked Potato, Butter & Fresh Lemon    

Classic Coq Au Vin 32  

Red Wine Braised Free Range Chicken in Casserole, Local Root Vegetables, Buttered Fettuccine      

Seared Scallops “BLT” 35  

Braised Bacon, Caesar Salad Emulsion, Olive Oil Poached Cherry Tomatoes, Truffled Potato Chips

Grilled Rack of Lamb 42  

Kabocha Pumpkin Gnocchi, Baby Artichokes, Blanched Garlic Puree, Mint Pesto

Slow Braised Prime Beef Short Ribs 35  

Potato-Squash Gratin, Glazed Baby Carrots, Citrus Gremolata

Grilled Maui Cattle Company Beef Tenderloin 38  

Maui Coffee Marinade, Parmesan-Garlic Fries, Asparagus, Mauishire Steak Sauce

Grilled Porterhouse Steak For Two  48 p/person  

Salt Roasted Fingerling Potatoes, Sauce Bearnaise   

Cotolette "Generoso" 32  

Herb Coated Veal "Milanese Style", Rosemary Spaetzle  

Prime New York Steak Diane 42  

Caramelized Maui Onions, Armagnac-Peppercorn Sauce  

Pappardelle "Veneziana" 13/30  

Seared Beef Filet, Sun-Dried Tomatoes, Hamakua Mushrooms, Hand Cut Pasta    

JAS RESTAURANT GROUP 

Chairman     Jiro Noguchi

 C.E.O.      Aaron Placourakis

President       Scott Rolles
 

Desserts

Hana Coconut Ambrosia  $12

Homemade Marshmallows, Maui Pineapple & Local Citrus Fruit
Kula Strawberry & Rhubarb Pie  $12
 

Crème Fraîche
Seasonal Sorbet & Gelato  $9

Chef’s Daily Selection
Lilikoi Cheesecake  $12

Surfing Goat Quark,  Spicy Lilikoi Sauce
Portuguese Sweet Bread "French Toast"  $12

Sautéed Local Bananas "Foster's" Style
Crème Brulée Trio  $12

Chef’s Daily Selection

Liquid Desserts

       
Cognac

Couvoisier V.S.O.P.  $12  
Remy Martin V.S.O.P.  $12
Hennessy V.S.O.P.  $14
Courvoisier XO  $22
Remy Martin XO  $26
Hennessy XO  $30
Remy Martin Louis XIII  $140   
Martell Cordon Bleu  $24

 
Port

Cockburn, 10 Year Tawny  $8

Warre's, Vintage 1997  $28

Dow’s Trademark Reserve $8

Cockburn, 20 Year Tawny  $12

Warre's, 20 Year Tawny  $14   

Dow’s Quinta de Ribera 1998 $17

Fonseca, Bin 27, Ruby $6.5

Warre's, Vintage 1970  $30

Dow’s Vintage-1985 $26

Taylor Fladgate, 10 Year Tawny $9

Quinta do Noval, “L.B.V.” $7.5

Dessert Wine

Moscato d’Asti Michele Chiarlo
Italy 2004

$7/$33

Elderton “Golden” Semillon
Australia 2004

$8.5/$42

Edmeades Alden Vineyard
Late Harvest Zinfandel 2003

$12/$65

Seafood, Steaks, Cellar . . . Maui Style

Our Guide

To

Planned Parties

restaurant Profile

Address:       Hyatt Regency Maui Resort & Spa

                        200 Nohea Kai Drive

                        Ka’anapali, Maui, HI  96761

Phone:           808-667-4506

Fax:                808-667-4510

Web site:        www.sonzmaui.com

Hours:           Dinner                        Nightly                                              5:30 PM to 10:00 PM

                        Bar                              Nightly                                              5:00 PM to 12:00 AM

Seating:        Seating from 150 to 200

Menu:            Classic cuisine for the next generation.  The best in fresh local fish, lobster, steaks and chops.   An extensive selection of appetizers will be offered from “Original” Tiger Eye Sushi to Escargot to Surfing Goat Cheese Ravioli, all prepared in a timeless fashion with a contemporary flair

Wine:             The largest in the state, our cellar can hold up to 3,000 bottles.  We’re featuring the hottest wineries from the United States, France & Italy, as well as one of a kind vintages.  We’ll also offer an extensive array of ½ bottles and wines by the glass.  Some of the collector items include verticals of cabernet sauvignons from Harlan Estate, Screaming Eagle and Araujo along with 1982 first growth Bordeaux from a variety of estates.  Estimated value of the wine cellar is $250,000.

Ambience:     The striking beauty of Swan Court was the inspiration for the color and design of the interior.  From the mustard and sage infused wall coverings to the festive amber and ocher jewel-toned mosaic tiles in the bar, the setting provides a warm, intimate backdrop to the “real show”:  the food, the service, the company you’re in. Earth-toned woven shades and carved driftwood panels on the walls are part of an updated Hawai‘iana theme reflected in the textures, colors, and even in the abstract by the fabric patterns. The stunning mahogany-framed glass walled wine cellar with tumbled marble floor and exotic tortoise-shell chandelier are the focal point of the room.

Awards:        2006 Award of Excellence, Wine Spectator

                        Top 10 New Restaurants in the United States for 2006, Gayot.com

Group            Patricia Blackburn

 Contact:      Director of Sales & Marketing

808-875-6699

Pblackburn7@aol.com

Son’z at Swan Court

 Prix Fixe & A La Carte Menus

Our set dinner menus DO NOT include tax or gratuity

Menu items and prices quoted are valid for 30 days only

1^st COURSE

“JUST A SALAD”

Mixed Baby Greens, Lehua Blossom Honey-Balsamic Vinaigrette

CHOICE OF ENTRÉE

AHI STEAK AU POIVRE

Baby Green Beans, Wasabi-Potato Purée

Basil-Vanilla Seed Vinaigrette

GRILLED MAUI CATTLE COMPANY BEEF TENDERLOIN

Maui Coffee Marinade, Parmesan-Garlic Fires, Asparagus

Mauishire Steak Sauce

HERB ROASTED CHICKEN

Butter Whipped Potatoes, Local Root Vegetables, Lemon Thyme Jus

DESSERT

LILIKOI “QUARK” CHEESECAKE

Graham Cracker Crust, Spicy Lilikoi Sauce

FRESH KONA COFFEE & TEA SERVICE

$65.00

FAMILY STYLE APPETIZERS

SWEET TIGER SHRIMP

Scampi Style, Shiitake Mushrooms, 24 Hour Tomatoes

Anchovy Butter

SURFING GOAT CHEESE RAVIOLI

Kula Corn, Edamame, Hamakua Mushrooms, “Speck”

Sherry Vinegar Pan Sauce

SALAD

OLOWALU VINE TOMATOES

Gorgonzola-Walnut Pate, Mean Olive Oil

Kula Strawberry-White Balsamic

CHOICE OF ENTRÉE

HAWAIIAN OPAKAPAKA PICATTA

Artichokes, Caperberries, Lisbon Lemon, Sweet Potato Hash Browns

“Overnight” Tomato Purée

GRILLED MAUI CATTLE COMPANY BEEF TENDERLOIN

Maui Coffee Marinade, Parmesan-Garlic Fires, Asparagus

Mauishire Steak Sauce

SEARED SCALLOPS “BLT”

Braised Bacon, Caesar Salad Emulsion, Olive Oil Poached Cherry Tomatoes

Truffled Potato Chips

DESSERT

KULA STRAWBERRY-RUBARB PIE

Crème Fraiche

FRESH KONA COFFEE & TEA SERVICE

$80.00

FAMILY STYLE APPETIZERS

SHRIMP COCKTAIL

Lilikoi Mignonnette, Son’z Cocktail Sauce, Fresh Lemon

“ORIGINAL” TIGER EYE SUSHI TEMPURA

Spicy Mustard Sauce, Tomato-Maui Onion Relish

SALAD

SON’Z CHOPPED SALAD

Hana Hearts of Palm, Rock Shrimp, Avocado, Maui Onions

Grape Tomatoes, Nalo Farms Cress

ENTRÉE

BEEF & REEF

GRILLED HAWAIIAN SPINY LOBSTER TAIL

Butter & Fresh Lemon

&

GRILLED MAUI CATTLE COMPANY BEEF TENDERLOIN

Maui Coffee Marinade, Parmesan-Garlic Fires, Asparagus

Mauishire Steak Sauce

DESSERT

PORTUGUESE FRENCH TOAST

Sautéed Local Bananas “Foster’s” Style

FRESH KONA COFFEE & TEA SERVICE

$100.00

Keiki Menu

$ 14.95

Dinner

Choice of:

Broiled Fresh Hawaiian Fish

with Mashed Potatoes

* * *

Fettuccini

Tossed in Alfredo

or Marinara Sauce & Parmesan Cheese

* * *

Teriyaki Beef Bits

with French Fries

* * *

Dessert

Ice Cream

Cup of Milk, Juice or Soda