Leis Family Class Act Restaurant Recognized by OpenTable

Leis Family Class Act Restaurant at the University of Hawai’i Maui College has just been rated the #2 overall restaurant in Hawai‘i by OpenTable.com. The ratings are based on 400,000 new diner reviews via the huge online reservations hub.

Here’s what OpenTable says: “The restaurant is run by the UH Maui Culinary program. The students prepare a four-course meal that features a different cuisine from around the world each week. The food is top-notch quality and is offered at a very reasonable price.”

Lunch prices range between $30 and $42 per person.  The four-course prix fixe menu includes appetizer and salad options, soup, choice of entrée, and a “decadent” or light dessert.

Romaine salad on the Latin Influence menu at Leis Family Class Act Restaurant, UH Maui. Courtesy photo.

Leis Family Class Act dining room at UH Maui. Courtesy photo.

Culinary students at Leis Family Class Act restaurant. Courtesy photo,

Cumin-crusted fish at Leis Family Class Act Restaurant. Courtesy photo.

Oxtail ravioli at Leis Family Class Act Restaurant, University of Hawaii Maui. Courtesy photo

The restaurant is open for lunch Wednesday and Friday from 11:00 a.m. to 12:30 p.m. beginning Wednesday, August 31 and running through December. Please reserve online through Open Table or call 984-3280.  Here’s a look at the dining schedule (menu is subject to change without notice).

August 31st & September 2nd – Asian Influence Menu
Hamachi Crudo with Compressed Watermelon, Ginger, Ponzu, Shiso, Radish Caviar
Asparagus Salad, Shiitake Mushroom Vinaigrette, Miso Cream, Brioche Croutons
Beef Pho, Short Rib, Rice Noodle, Thai Basil, Lime and Chile
Entrées
Crispy Pork Belly, Guava Glaze, Lettuce Cups, Pickled Onions, Crispy Rice Noodle and Mint – $35
Tamarind BBQ Salmon, Hot and Sour Greens and Purple Sweet Potato Puree – $38
(Vegetarian with Tofu – $30)
Grilled NY Strip, Green Papaya Salad, Coconut Curry and Black Rice – $37
Dessert
Green Tea and White Chocolate Mousse, Yuzu Fluid Gel, Lychee Sorbet
Light Dessert
Ginger and Lemongrass Tapioca, Mini Mango Meringues

September 9th, 14th & 16th – Latin Influence Menu
Fresh Corn and Goat Cheese Tamale, Shrimp Ceviche and Verde Sauce
Baby Romaine, Roasted Jalapeno 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 – $36
Seared Diver Scallops, Passion Fruit Butter, Calabacita – $41
Cuban Steak, Sour Orange Mojo, Chimol and Drunken Beans – $36
Spinach Stuffed Chile Relleno, Pumpkin Risotto, Cotija Cheese- $30
Dessert
Cuban Flan with Rum Roasted Pineapples and Toasted Coconut Cake
Light Dessert
Pineapple Sorbet with Mini Cinnamon Churros

September 21st & 23rd – 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 – $41
Deconstructed Lamb Shank Ravioli, Maytag Blue Cheese Cream and Tomato Coulis – $35
Barolo Braised Short Ribs, Horseradish and Creamy Polenta – $36
Yukon Gold Potato Gnocchi, Alii Mushroom Bolognese, Shaved Parmigiano Reggiano and Parsley Pesto – $31
Dessert
Hazelnut Dacquiose, Milk Chocolate Semi-Freddo, Tiramisu Cremeux
Light Dessert
Frozen Strawberry Balsamic Pop

September 28th & 30th – Moroccan Influence Menu
Grilled Octopus, Confit Potato, Tangerines, Watercress, Olive Oil and Tomato Jam
Compressed Melons, Feta Cheese, Preserved Lemon Yogurt, Marcona Almonds, Mint Gel
Carrot Cardamom Soup, Ginger Foam
Entrées
Braised Lamb Shank, Pearl Onion, Heirloom Carrots, Dates, Ginger and Saffron – $38
Seafood Tagine Baked In Paper, Tomato, Olives, Preserved Lemon and Couscous – $39
Grilled Spiced NY Steak, Harissa Butter and Pumpkin Puree- $35
Kabocha Pumpkin Crepe, Preserved Lemon Yogurt and Paprika Oil -$30
Dessert
Orange Cardamom Cake with Curried Caramelized Bananas, Kaffir Lime and Honey Ice Cream
Light Dessert
Rose-Infused Vanilla Cremeux with Mint Syrup

October 5th, 7th &12th – 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
Seared Salmon, Cauliflower Puree, Beluga Lentil Salad and Montpellier Butter – $38
Filet Mignon, Hamakua Mushroom, Gratin Potatoes and Béarnaise – $42
Crispy Duck Confit, Gratin Potatoes and Orange Gastrique – $36
Artichoke, Spinach, Mushroom, and Gruyère Crêpe – $30
Dessert
Religieuses au Café (Cream Puffs filled with Coffee Crème Brûlée), Cocoa Nib Streusel and Chocolate Sorbet
Light Dessert
Raspberry Mille-Feuille with Sour Cream Sorbet

October 28th – Asian Influence Menu
Hamachi Crudo with Compressed Watermelon, Ginger, Ponzu, Shiso, Radish Caviar
Asparagus Salad, Shiitake Mushroom Vinaigrette, Miso Cream, Brioche Croutons
Beef Pho, Short Rib, Rice Noodle, Thai Basil, Lime and Chile
Entrées
Crispy Pork Belly, Guava Glaze, Lettuce Cups, Pickled Onions, Crispy Rice Noodle and Mint – $35
Tamarind BBQ Salmon, Hot and Sour Greens & Purple Sweet Potato Puree – $38
(Vegetarian with Tofu – $30)
Grilled NY Strip, Green Papaya Salad, Coconut Curry & Black Rice – $37
Dessert
Lychee Mousse, Gingersnap Crust and Black Sesame Ice Cream
Light Dessert
Hanami Dango Sweet Mochi, Green Tea, Sakura (Cherry Blossoms), Yuzu Syrup

November 2nd & 4th – 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 – $41
Deconstructed Lamb Shank Ravioli, Maytag Blue Cheese Cream and Tomato Coulis – $35
Barolo Braised Short Ribs, Horseradish & Creamy Polenta – $36
Yukon Gold Potato Gnocchi, Ali‘i Mushroom Bolognese, Shaved Parmigiano Reggiano and Parsley Pesto – $31
Dessert
Tiramisu, Coffee Gelato, and Roasted Hazelnut Tuiles
Light Dessert
Poached Pear in Puff Pastry with Pear William Sabayon

November 9th – Latin Influence Menu
Fresh Corn and Goat Cheese Tamale, Shrimp Ceviche and Verde Sauce
Baby Romaine, Roasted Jalapeno 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 – $36
Seared Diver Scallops, Passion Fruit Butter, Calabacita – $42
Cuban Steak, Sour Orange Mojo, Chimol and Drunken Beans – $35
Spinach Stuffed Chile Relleno, Pumpkin Risotto, Cotija Cheese- $30
Dessert
Tres Leches Cake, Salted Caramel Ice Cream, and Peanut Streusel
Light Dessert
Dulce de Leche Mousse, Caramelized Pineapple Compote

November 16th & 18th – Moroccan Influence Menu
Grilled Octopus, Potato, Tangerines, Watercress, Olive Oil and Tomato Jam
Compressed Melons, Feta Cheese, Preserved Lemon Yogurt, Marcona Almonds, Mint Gel
Carrot Cardamom Soup, Ginger Foam
Entrées
Braised Lamb Shank, Pearl Onion, Heirloom Carrots, Dates, Ginger and Saffron – $38
Seafood Tagine Baked In Paper, Tomato, Olives, Preserved Lemon and Couscous – $39
Grilled Spiced NY Steak, Harissa Butter and Pumpkin Puree- $36
Kabocha Pumpkin Crepe, Preserved Lemon Yogurt and Paprika Oil -$30
Dessert
Baklava with Honey Infused Frozen Bombe and Sweet Cilantro Macadamia Nut Pesto
Light Dessert
Roasted Spiced Apricots with Lemon Yogurt Sorbet

November 23rd, 28th & 30th – 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
Seared Salmon, Cauliflower Puree, Beluga Lentil Salad and Montpellier Butter – $38
Filet Mignon, Hamakua Mushroom, Gratin Potatoes and Béarnaise – $42
Crispy Duck Confit, Gratin Potatoes and Orange Gastrique – $36
Artichoke, Spinach, Mushroom, and Gruyère Crêpe – $30
Dessert
Notre Dame Cake with Raspberry Foam and Sour Cream Sorbet
Light Dessert
Tropical Oeufs a la Neige (Floating Island)

December 7 – GRAND FINALE WINE DINNER
Price: $135
6 p.m.
Menu: To be announced.

Reservations are limited and are now open.

“We’re so proud of our students and all the hard work they put in every single semester,” says Chef Tom Lelli, who runs the back of the house.

Lelli and front of the house instructor Mark Malone say they’re aiming for #1 on OpenTable!