Leis Family Class Act Restaurant Releases Spring Menu

Leis Family Class Act Restaurant at the University of Hawai’i Maui College has unveiled its 2017 Spring menu.

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

OpenTable said: “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.”

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

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.

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 Spring dining schedule.

Jan. 20, 25, 27 – American Influence Menu

Pastrami Cured Salmon and Crème Fraiche Ice Cream Sandwich with Lemon Relish

Roasted Beets, Compressed Apple, Goat Cheese Coulis, Candied Macadamia Nuts and Carrot Vinaigrette

Wild Mushroom Cappuccino

Entrées

Almond Crusted Fish and Citrus Brown Butter – $41

Grilled Pork Tenderloin, Roasted Granny Smith Vanilla Apples, Shaved Vegetable Slaw and Herb Biscuit – $33

Red Wine Braised Short Rubs, Yukon Gold Puree and Horseradish Cream $36

Parsnip Agnolotti, Hamakua Mushrooms, Swiss Chard and Parmesan Broth – $30

Dessert

Old Fashioned Chocolate Cake, Salted Caramel Sauce and Raspberry Swirl Ice Cream

Sorbet

Mango Sorbet and Mint and Strawberry Compote

Feb. 1 and 3 – 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 Puree – $36

Seared Diver Scallops, Passionfruit Butter, Calabacita – $42

Cuban Steak, Sour Orange Mojo, Chimol and Drunken Beans – $36

Spinach Stuffed Chile Relleno, Butternut Squash Risotto, Cotija Cheese – $31

Dessert

Dulce de Leche and Spiced Chocolate Mousse, Crispy Caramel Pearls, Sweet Sablee Crust and Cinnamon Vanilla Sauce

Sorbet

Coconut Sorbet and Roasted Pineapples

Feb. 8 and 10 – Italian Influence Menu

Ahi Carpaccio and Olive Relish, Roasted Garlic Truffle Aioli, Brioche Toasted 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

Open Face Lamb Shank and Spinach Ravioli, Point Reyes Blue Cheese Cream and Local Tomato Coulis – $35

Barolo Braised Short Ribs, Creamy Polenta and Gremolata – $36

Yukon Gold Potato Gnocchi, Alii Mushroom Bolognese, Shaved Parmigiano Reggiano and Parsley Pesto – $31

Dessert

Hazelnut Dacquoise, Mascarpone Mousse, Cocoa Nib Streusel and Tiramisu Gelato

Sorbet

Roasted Pear Sorbetto

Feb. 15 and 17 – 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, Pearl Onion, Heirloom Carrots, Dates, Ginger and Saffron – $38

Seafood Tagine Baked in Paper, Tomato, Olives, Preserved Lemon and Couscous – $39

Grilled Spiced New York Steak, Harissa Butter and Pumpkin Puree – $35

Dessert

Poached Stone Fruit in Cardamom Syrup, Ghoriba (Semolina Coconut Cookies) and Curry Ice Cream

Sorbet

Orange and Orange Water Sorbet and Spiced Shortbread

Feb. 24 and March 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

Seared Salmon, Parsnip Puree, Beluga Lentil Salad and Montpellier Butter – $38

Filet Mignon, Hamakua Mushrooms, Gratin Potatoes and Béarnaise – $42

Crispy Duck Confit with Orange Gastrique – $36

Artichoke, Spinach, Mushroom and Gruyére Crepe – $30

Dessert

Créme Brulée in a Ginger Filo Tulip and Blackberry Sorbet

Sorbet

Sour Cream Sorbet with Fresh Raspberry Coulis

March 15 and 17 – American Influence Menu

Pastrami Cured Salmon and Créme 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 and Citrus Brown Butter – $41

Grilled Pork Tenderloin, Roasted Granny Smith Vanilla Apples, Shaved Vegetable Slaw and Herb Biscuit – $33

Red Wine Braised Short Ribs, Yukon Gold Puree and Horseradish Cream – $36

Parsnip Agnolotti, Hamakua Mushrooms, Swiss Chard and Parmesan Broth – $30

Dessert

Vanilla Bean Marshmallow Chocolate S’More with Homemade Graham Cracker Crust, Salted Caramel Ice Cream and Strawberry Syrup

Sorbet

Strawberry and Chocolate Sherbet

March 22 and 24 – 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 Puree – $36

Seared Diver Scallops, Passionfruit Butter, Calabacita – $42

Cuban Steak, Sour Orange Mojo, Chimol and Drunken Beans – $36

Spinach Stuffed Chile Relleno, Butternut Squash Risotto, Cotija Cheese – $31

Dessert

Fried Pineapple Fritter, Sour Cream Sorbet, Mango Fluid Gel, Coconut Tuiles and Mint Macadamia Nut Sweet Pesto

Sorbet

Coconut Sorbet and Mini Pineapple Churros

April 5 and 7 – Italian Influence Menu

Ahi Carpaccio and Olive Relish, Roasted Garlic Truffle Aioli, Brioche Toasted 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

Deconstruced Lamb Shank and Spinach Ravioli, Point Reyes Blue Cheese Cream and Local Tomato Coulis – $35

Barolo Braised Short Ribs, Creamy Polenta and Gremolata – $36

Yukon Gold Potato Gnocchi, Ali‘i Mushroom Bolognese, Shaved Parmigiano Reggiano and Parsley Pesto – $31

Dessert

Poached Pear in Puff Pastry, Zuppa Inglese, Pear William Syrup and Pistachio Gelato

Sorbet

Roasted Almond Milk Sorbetto

April 12 – Moroccan Influence Menu

Grilled Octopus, Potato, Tangerines, Watercress 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 New York Steak, Harissa Butter and Pumpkin Puree – $36

Kabocha Pumpkin Crepe, Preserved Lemon Yogurt and Paprika Oil – $30

Dessert

Almond Orange Blossom Water M’Hanncha (Filo Pastry and Almond Filling), Cardamom Ice Cream, Apricot Fluid Gel

Sorbet
Blood Orange Sorbet

April 19, 26 and 28 – 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, Parsnip Puree, Beluga Lentil Salad and Montpellier Butter – $38

Filet Mignon, Hamakua Mushroom, Gratin Potatoe and Béarnaise – $42

Crispy Duck Confit and Orange Gastrique – $36

Artichoke, Spinach, Mushroom and Gruyére Crepe – $30

Dessert

Chocolate and Vanilla Bavarian Cake Layered with Hazelnut Praline Crunch, Milk Chocolate Ice Cream and Bitter Chocolate Coulis

Sorbet

Strawberry and Blackberry Sorbet with Mini Vacherins

On Grand Finale day, May 3, there will be a wine dinner for $135. The menu will be announced closer to the date.

Reservations are limited and are now open.