Leis Family Class Act Restaurant at the University of Hawai‘i Maui College has unveiled its new menu for Fall.

MCA Student putting finishing touches on Leis Class Act Restaurant dishes. Photo courtesy of UHMC.

In January, the restaurant was rated #1 Best Overall Restaurant in Hawai‘i in the monthly rankings by OpenTable.com. The student-operated, fine dining restaurant is also rated #1 in the categories of Best Food, Fit for Foodies, and Best Value.

Last summer, the restaurant was rated the No. 2 overall restaurant in Hawai‘i by OpenTable.com.

Lunch prices range between $31 and $43 per person. The four-course prix fixe menu includes appetizer and salad options, soup, choice of entrée, and a “decadent” or light dessert. *Menu is subject to change without notice.

The restaurant is open for lunch Wednesday and Friday from 11 a.m. to 12:30 p.m. Please reserve online through Open Table or call 984-3280. Here’s a look at the Fall dining schedule.

Aug. 30 and Sept. 1 – American Influence Menu

• Pastrami Cured Salmon & Crème Fraiche Ice Cream Sandwich with Lemon Relish
• Roasted Beets, Compressed Apples, Goat Cheese Coulis, Candied Macadamia Nuts & Carrot Vinaigrette
• Wild Mushroom Cappuccino

Entrées

• Almond Crusted Fish & Citrus Brown Butter $43
• Pancetta Wrapped Grilled Pork Tenderloin, Roasted Granny Smith Vanilla Apples, Parsley Potatoes, Shaved Green Goddess Vegetable Slaw $36
• Red Wine Braised Short Ribs, Yukon Gold Puree & Horseradish Cream $37
• Parsnip Agnolotti, Hamakua Mushrooms, Swiss Chard & Parmesan Broth $31

Dessert

• Strawberry Shortcake with Blueberry Sour Cream Sherbet

Sept. 8, 13, & 15 – Latin Influence Menu

• Fresh Corn and Goat Cheese Tamale, Shrimp Ceviche and Verde Sauce
• Baby Romaine, White Anchovies, Roasted Jalapeño Caesar Dressing, Pickled Onions and Cornbread Croutons
• Black Bean Soup, Poblano Crema and Charred Red Onion Salsa

Entrées

• Crispy Duck, Mole Negro, Purple Sweet Potato Puree $37
• Seared Diver Scallops, Passion Fruit Butter, Calabacita $43
• Cuban Steak, Sour Orange Mojo, Chimol and Drunken Beans $37
• Spinach Stuffed Chile Relleno, Butternut Squash Risotto, Cotija Cheese $32

Dessert

• Mini Coconut Doughnuts, Spiced Infused Chocolate Sauce and Pineapple Compote, Mint Macadamia Nut Pesto

Sept. 20 & 22 – Italian Influence Menu

• Ahi Carpaccio with Olive Relish, Roasted Garlic Truffle Aioli, Brioche Toast and Sea Salt
• Grilled Zucchini Roulade, Prosciutto, Goat Cheese, Eggplant Confit and Gazpacho Sauce
• Butternut Squash Soup with Brown Butter Crème Fraiche

Entrées

• Pine Nut Crusted Fish with Tomato Caper Basil Butter $43
• Open Face Lamb Shank and Spinach Ravioli, Point Reyes Blue Cheese Cream, Local Tomato Coulis $37
• Barolo Braised Short Ribs, Creamy Polenta and Gremolata $37
• Yukon Gold Potato Gnocchi, Ali‘i Mushroom Bolognese, Shaved Parmigiano Reggiano and Parsley Pesto $31

Dessert

• Poached Pear in Puff Pastry with Tiramisu Gelato and Pear Williams Sabayon

Sept. 27 & 29 – Moroccan Influence Menu

• Grilled Octopus, Confit Potato, Tangerine, and Tomato Jam
• Compressed Melons, Feta Cheese, Preserved Lemon Yogurt, Marcona Almonds, Mint Gel
• Carrot Cardamom Soup, Ginger Foam

Entrées

• Braised Lamb Shank Tagine, Pearl Onion, Heirloom Carrots, Dates, Ginger and Saffron $39
• Fish and Shellfish Baked In Paper, Tomato, Olives, Preserved Lemon and Couscous $40
• Grilled Spiced NY Steak, Heirloom Tomato Salad, Harissa Butter and Pumpkin Puree $37
• Kabocha Pumpkin Crepe, Preserved Lemon Honey Yogurt $31

Dessert

• Gulab Jamun, Milk Dumplings Soaked in Rose Flavored Syrup, and Cardamom Ice Cream

Oct. 4, 6 & 11 – French Influence Menu

• Scallop and Shrimp Gratin with Mushroom Duxelles, Leeks and Pernod
• Red Wine Poached Pear, Radicchio, Point Reyes Blue Cheese, Pear Chip and Spiced Macadamia Nuts
• Tomato Bisque with Herb Pistou

Entrées

• Crispy Skin Seared Salmon, Warm Pink Lentils, Radish Salad and Montpellier Butter $40
• Filet Mignon, Hamakua Mushrooms, Gratin Potatoes and Béarnaise $43
• Crispy Duck Confit, Truffle Potato Puree and Orange Gastrique $37
• Artichoke, Spinach, Mushroom, Gruyère Crêpe with Crème Fraiche $32

Dessert

• Religieuse: Coffee Cream Puff with Cocoa Nib Streusel, Hazelnut Ice Cream

Oct. 25 – American Influence Menu

• Pastrami Cured Salmon & Crème Fraiche Ice Cream Sandwich with Lemon Relish
• Roasted Beets, Compressed Apples, Goat Cheese Coulis, Candied Macadamia Nuts and Carrot Vinaigrette
• Wild Mushroom Cappuccino

Entrées

• Almond Crusted Fish & Citrus Brown Butter $43
• Pancetta Wrapped Grilled Pork Tenderloin, Roasted Granny Smith Vanilla Apples, Parsley Potatoes, Shaved Green Goddess Vegetable Slaw $36
• Red Wine Braised Short Ribs, Yukon Gold Puree & Horseradish Cream $38
• Parsnip Agnolotti, Hamakua Mushrooms, Dried Tomatoes, Swiss Chard & Parmesan Broth $32

Dessert

• Chocolate Fudge S’mores with Strawberry Compote, Salted Caramel Ripple Ice Cream

Nov. 1 & 3– Latin Influence Menu

• Fresh Corn and Goat Cheese Tamale, Shrimp Ceviche and Verde Sauce
• Baby Romaine, White Anchovies, Roasted Jalapeño Caesar Dressing, Pickled Onions and Cornbread Croutons
• Black Bean Soup, Poblano Crema and Charred Red Onion Salsa

Entrées

• Crispy Duck, Mole Negro, Purple Sweet Potato $37
• Seared Diver Scallops, Passion Fruit Butter, Calabacita $43
• Cuban NY Steak, Sour Orange Mojo, Chimol and Drunken Beans $37
• Spinach Stuffed Chile Relleno, Pumpkin Risotto, Cotija Cheese $32

Dessert

• Tres Leches Cake, Crispy Coconut Dacquoise, Mango Gelee, and Lime Fluid Gel

Nov. 8 – Moroccan Influence Menu

• Grilled Octopus, Confit Potato, Tangerine, and Tomato Jam
• Compressed Melons, Feta Cheese, Preserved Lemon Yogurt, Marcona Almonds, Mint Gel
• Carrot Cardamom Soup, Ginger Foam

Entrées

• Braised Lamb Shank Tagine, Pearl Onion, Heirloom Carrots, Dates, Ginger and Saffron $39
• Fish and Shellfish Baked In Paper, Tomato, Olives, Preserved Lemon and Couscous $40
• Grilled Spiced NY Steak, Heirloom Tomato Salad, Harissa Butter and Pumpkin Puree $37
• Kabocha Pumpkin Crepe, Preserved Lemon Honey Yogurt $32

Dessert

• Gulab Jamun, Milk Dumplings Soaked in Rose Flavored Syrup, and Cardamom Ice Cream

Nov. 15 & 17 – Italian Influence Menu

• Ahi Carpaccio with Olive Relish, Roasted Garlic Truffle Aioli, Brioche Toast and Sea Salt
• Grilled Zucchini Roulade, Prosciutto, Goat Cheese, Eggplant Confit and Gazpacho Sauce
• Butternut Squash Soup with Brown Butter Crème Fraiche

Entrées

• Pine Nut Crusted Fish with Tomato Caper Basil Butter $43
• Open Face Lamb Shank and Spinach Ravioli, Point Reyes Blue Cheese Cream and Local Tomato Coulis $36
• Barolo Braised Short Ribs, Creamy Polenta and Gremolata $37
• Yukon Gold Potato Gnocchi, Ali‘i Mushroom Bolognese, Shaved Parmigiano Reggiano and Parsley Pesto $32

Dessert

• Baked Pistachio Vacherins, Pistachio Cremeux, served with Raspberry Sorbetto

Nov. 22, 29 & Dec. 1 – French Influence Menu

• Scallop and Shrimp Gratin with Mushroom Duxelles, Leeks and Pernod
• Red Wine Poached Pear, Radicchio, Point Reyes Blue Cheese, Pear Chip and Spiced Macadamia Nuts
• Tomato Bisque with Herb Pistou

Entrées

• Crispy Skin Seared Salmon, Warm Pink Lentils, Radish Salad and Montpellier Butter $40
• Filet Mignon, Hamakua Mushroom, Gratin Potatoes and Béarnaise $43
• Crispy Duck Confit, Truffle Potato Puree and Orange Gastrique $37
• Artichoke, Spinach, Mushroom, Gruyère Crêpe with Tomato Confit and Crème Fraiche $32

Dessert

• Éclair Medley filled with 3 different crèmes, paired with a selection of fruit sorbets

The grand finale wine dinner will be held on Dec. 6, at 6 p.m. The price will be $135, reservations are limited and now available. That menu is TBD.