Stoli citrus vodka fresh lemonade, iced tea &triple sec, shaken and served over ice.
With scottish lox, capers, vine ripened tomatoes and red onion
With choice of three fresh ingredients.
Linguine tossed with 3 eggs italian sausage, tomatoes, basil, garlic, reggiano parmesan and ricotta served with garlic toast.
With maple cured bacon, italian sausage or ham 8 oz. Prime.
Served with a side of lemon beurre blanc.
A longhi's classic served since 1976, baked in a cast iron skillet with a blend of italian cheeses and today's fresh ingredients.
Lightly dusted with powdered sugar.
Served with coconut syrup.
Cream cheese, capers, vine ripe tomatoes, local romaine lettuce and red onion.
A cross between the caturra and the mundo novo. The red catuai variety is well suited to growing conditions at ka'anapali estate it offers a strong, consistent brightness and body in the cup.
It's one of the most unique coffees raised in hawaii. This hybrid was developed specifically for cultivation on the slopes of the west maui mountains. It has a rich but gentle body, with a smooth finish, laced with chocolaty overtones. Price.
Freshly squeezed orange juice with your choice of well or premium sparkling wine.
Espresso, whipped cream, toasted orange zest & orange curacao.
Espresso with bailey's, kahlua, tuaca & steamed milk.
Steamed california globe artichoke finished with lemon butter and reggiano parmesan cheese.
Sashimi grade hawaiian yellowfin tuna on tomato basil bruschetta. Finished with extra virgin olive oil, lemon and capers. Served over locally grown waimanalo mixed greens.
Seasoned and seared filet topped with waimanalo greens, cannelini beans, red and gold peppers, red onions, basil and shaved parmesan. Drizzled with olive oil and a balsamic reduction.
Blue lump crab cakes rolled with julienne cut potatoes. Served golden brown with our roasted red bell pepper coulis and our creamy mustard sauce.
White gulf shrimp served with longhi's house cocktail sauce.
Live petite manila clams simmered in white wine, garlic, lemon, butter and a touch of olive oil. Finished with chopped vine ripe tomato and fresh italian parsley. Served with crostini.
Shipped live from the pacific northwest, steamed in sweet and dry marsala wine and red chili peppers. Finished with our pomodoro sauce. Served with crostini.
Three large prawns sauteed in the shell with brandy, amaretto, fresh orange juice and a touch of cream. Served in the shell.
Served with our basil goat cheese pesto, roasted red bell peppers and imported goat cheese.
Poached scallops, shrimp and calamari marinated with extra virgin olive oil, garlic, lemon, mancini peppers and kalamata olives. Served chilled over locally grown romaine lettuce.
Eggplant or zucchini sliced and rolled in parmesan cheese. Served golden brown and topped with melted mozzarella cheese and our pomodoro sauce.
Dusted with seasoned flour and served crispy with our spicy arrabiata sauce and lemon aioli.
Parmesan dusted sliced zucchini or eggplant. Served golden brown.
Locall grown crisp romaine, fresh green beans, white cannelini beans, vine ripened tomatoes, red onions and gorgonzola cheese tossed with our tangy gorgonzola vinaigrette.
Locally grown crisp romaine, vine ripened tomatoes, cucumber, red onions, kalamata olives and feta cheese tossed with our lemon-feta vinaigrette.
Locally grown crisp romaine lettuce, freshly baked garlic croutons and reggiano parmesan cheese tossed in our lemon-feta vinaigrette. Anchovies on request.
Locally grown mixed greens tossed in our honey-scallion mint vinaigrette and served with vine ripened tomatoes and caramelized macadamia nuts.
Belgian endive, prosciutto, sopressata salami, provolone cheese, mancini peppers and kalamata olives chopped and tossed in our dijon mustard vinaigrette.
Vine ripened tomatoes, italian bufala mozzarella, fresh maui basil, extra virgin olive oil and imported balsamic vinegar. Served with crostini.
Belgian endive leaves topped with imported gorgonzola cheese, caramelized macadamia nuts and our honey-scallion mint vinaigrette.
Marinated and grilled fresh fish served over locally grown crisp romaine, vine ripened tomatoes, white cannellini beans, red onions and house made garlic croutons tossed in our lemon feta vinaigrette.
Plump white shrimp and scallops marinated and grilled, served over locally grown mixed greens tossed in our honey-scallion mint vinaigrette and served with vine ripened tomatoes.
Freshly prepared chicken salad served over our large greek salad.
Freshly prepared herbed maine lobster salad served over our large greek salad.
Maryland lump crab salad served over our large greek salad with maple cured bacon and avocado.
Sautéed in browned butter and finished with reggiano parmesan cheese.
Fresh french green beans sautéed in butter with roasted pine nuts.
Sautéed in fresh garlic and extra virgin olive oil.
Sidewith mozzarella cheese +$1.
With our scallion roll, lettuce and vine ripened tomatoes.
With our scallion roll, lettuce, vine ripened tomatoes and spicy remoulade sauce.
On our hoagie roll with lettuce and vine ripened tomatoes.
With our scallion roll, caramelized onions, vine ripened tomatoes and lemon aioli.
8oz. Prime n.y Steak sliced, topped with roasted mancini peppers and garlic.
House-braised corned beef, swiss cheese, sauerkraut & russian dressing on swirled rye bread.
Roasted duck, caramelized onions and hoisin sauce served on our scallion roll.
Caramelized onions, lettuce, tomato spicy remoulade on our scallion roll.
Maple cured bacon with lettuce, vine ripened tomatoes, mayonnaise and melted cheddar cheese.
Prosciutto, sopressata, mancini peppers, provolone, lettuce, tomato onion with dijon dressing.
8 ounces freshly ground prime beef with lettuce, tomato and onion on our scallion roll.
Seasoned prime ribeye steak sauteed with onions and red & gold peppers. Finished with mayonnaise and melted provolone cheese, served on our hoagie roll.
Fresh zucchini, mushrooms, onions, red and gold bell peppers topped with melted cheddar cheese. Served on our scallion roll with lettuce and tomatoes, finished with pesto goat cheese.
Served open faced on toasted italian bread fresh chicken breast, pounded thin, encrusted in parmesan, sauteed and finished with a sauce of your choice.
Ounces of milk fed veal, pounded thin, sauteed in olive oil and finished with a sauce of your choice.
5 ounce filet, sliced thin, served with sauteed red and gold bell peppers, finished with a fresh basil butter sauce.
8 ounce prime new york steak marinated in olive oil, basil and garlic. Served over garlic toast. Side mushrooms +$1 onions +$1.
16 ounce prime ribeye pan seared and finished with our balsamic vinegar reduction.
Sauteed and finished in lemon, butter, white wine, diced tomatoes and fresh basil. Served over garlic toast.
Fresh sashimi grade hawaiian ahi marinated in garlic and basil, rolled in macadamia nuts and breadcrumbs. Sauteed in lemon butter until crispy.
Plump gulf shrimp or scallops sauteed in white wine and lemon finished with diced tomatoes and basil. Served over garlic toast.
Large prawns sauteed in generous amounts of garlic with lemon, butter, white wine and italian parsley. Served in the shell.
8 oz. Dinner portion of fresh salmon sauteed in olive oil, topped with garlic, tomatoes, kalamata olives, capers and garlic.
Mirror pond pale ale beer battered fresh island fish served with lemon caper remoulade and french fries.
A spicy sauce of calamari sauteed with marsala wine, hot peppers, sicilian olives, mancini peppers, tomatoes, fresh basil and oregano. Tossed with linguine.
Penn cove mussels from the pacific northwest, steamed in sweet and dry marsala wine and hot peppers, finished with our pomodoro sauce. Served over linguine.
Fresh petite manila clams simmered in white wine, garlic, lemon, butter and a touch of olive oil. Served over linguine with chopped tomato and fresh italian parsley.
Browned garlic, serrano peppers and chili flakes with our pomodoro sauce and italian parsley. Shrimp and/or scallops served over linguine +9.
Our pesto is made with fresh maui basil, garlic, extra virgin olive oil, toasted pine nuts, reggiano parmesan cheese and a touch of cream.
The classic version from alfredo's in rome. Made with butter, heavy cream and imported italian reggiano parmesan. Lombardi is our alfredo sauce with fresh sugar snap peas and prosciutto. Meatshrimp and/or scallops+ 9.
Fresh vegetables served with a choice of arrabiata, pesto or alfredo sauce.
Tomatoes, cheddar cheese, cream, garlic, light anchovies and cayenne pepper. Tossed with penne. Shrimp and/or scallops + 9.
Prime ground new york steak, filet mignon, italian sausage, garlic, red bell peppers, onions, tomato and fennel seeds deglazed with chianti wine. Tossed with ricotta cheese and served with rigatoni.
Whole garlic cloves gently sauteed until mellow, sicilian olives, kalamata olives serrano peppers, light anchovy and tomatoes. Tossed with feta cheese and served with spaghetti.
Vine ripened tomatoes, mozzarella, pomodoro and fresh maui basil.
Italian sausage, red and gold bell peppers, onions, pomodoro, mozzarella and maui basil.
Fresh arugula, prosciutto di parma, pomodoro, mozzarella and reggiano parmesan.
Rose lobster sauce with marinated shrimp, scallops, calamari, kalamata olives, manicini peppers, fresh ricotta and mozzarella cheese.
Vanilla gelato, fresh berries & fruit, topped with hot caramel & candied macadamia nuts.
Please allow 20 minutes to prepare.
Steamed california globe artichoke finished with lemon butter and reggiano parmesan cheese.
Sashimi grade hawaiian yellowfin tuna on tomato-basil bruschetta. Finished with extra virgin olive oil, lemon and capers. Served over locally grown waimanalo greens.
Seasoned and seared filet mignon topped with waimanalo greens, cannelini beans, red and gold peppers, red onions, basil and shaved parmesan. Drizzled with olive oil and a balsamic reduction.
Super lump blue crab rolled with julienne-cut potatoes, served golden brown with our roasted red-pepper coulis and our creamy mustard sauce.
Live petite manila clams steamed in white wine, garlic, fresh lemon and herbs. Finished with fresh chopped tomatoes and served with garlic toast.
Shipped live from the pacific northwest, steamed in sweet and dry marsala wine, red chili peppers. Finished with our pomodoro sauce and served with garlic toast.
Served on a bed of basil goat cheese pesto, topped with roasted red bell peppers and imported goat cheese.
Poached scallops, shrimp and calamari marinated in extra virgin olive oil, garlic, herbs, lemon, mancini peppers and kalamata olives. Served chilled over local romaine lettuce.
Jumbo white gulf shrimp served with longhi's house cocktail sauce.
Parmesan dusted zucchini or eggplant. Served golden brown.
Dusted with seasoned flour and served golden brown with our spicy arrabiata sauce and lemon-garlic aioli.
Locally grown crisp romaine, fresh green beans, white cannellini beans, vine ripened tomatoes, red onions and gorgonzola cheese tossed with our tangy gorgonzola vinaigrette.
Locally grown crisp romaine, vine ripened tomatoes, cucumber, onions, olives and imported feta cheese tossed with our lemon-feta vinaigrette.
Locally grown crisp romaine lettuce, freshly baked garlic croutons and reggiano parmesan cheese tossed with our lemon-feta vinaigrette. Anchovies on request.
Locally grown mixed greens tossed in our honey-scallion mint vinaigrette and served with vine ripened tomatoes and caramelized macadamia nuts.
Belgium endive, prosciutto di parma, sorpressata salami, provolone cheese, mancini peppers and olives chopped and tossed in our dijon mustard vinaigrette.
Super lump blue crab salad served over our large greek salad with maple cured bacon and avocado.
Vine ripened tomatoes, imported italian bufala mozzarella, fresh basil, extra virgin olive oil and imported balsamic vinegar. Served with crostini.
Belgian endive leaves with gorgonzola cheese, caramelized macadamia nuts and our honey-scallion mint vinaigrette.
Sautéed in browned butter and finished with reggianno parmesan cheese.
Sautéed in browned butter and extra virgin olive oil with toasted pine nuts.
Sautéed in garlic and extra virgin olive oil.
Sautéed in butter.
Sautéed in butter, served with or without melted mozzarella cheese.
Cauliflower, broccoli, carrots, red and gold peppers, zucchini, mushrooms, snap peas, french beans and onions sautéed in butter.
Sautéed in butter, garlic, italian parsly and white wine.
Fresh hawaiian ahi, marinated in extra virgin olive oil, garlic and basil, rolled in macadamia nut breadcrumbs and sautéed in lemon and butter until crisp.
Fresh hawaiian ahi dusted in cracked pepper and seared rare, finished with a sauce of brandy, shiitake mushrooms, green peppercorns and garlic.
Style veronique sautéed and finished with lemon, butter, white wine and fresh green grapes. Longhi style sautéed and finished with lemon, butter, white wine, diced tomatoes and fresh basil.
Wild or organically grown, sashimi-grade king salmon sautéed in extra virgin olive oil and finished with vine-ripened tomatoes, capers, kalamata olives, garlic, lemon and parsley.
Plump gulf shrimp and/or scallops sauteed and finished with lemon, butter, white wine, diced tomatoes and fresh basil. Served over garlic toast.
Jumbo gulf prawns sautéed in the shell with brandy, amaretto, fresh orange juice, and a touch of cream.
Jumbo gulf prawns sautéed in the shell and finished with lemon, butter, white wine, italian parsley and fresh garlic.
Two one-pound maine lobsters, prawns, calamari, fresh clams and mussels sautéed in extra virgin olive oil, hot peppers, wine and garlic. Served in a spicy marinara sauce over linguine. Charlie longhi recommends you order this dish extra spicy!
3 14 pound live maine lobster split and stuffed with macadamia nut breadcrumbs.
3 14 pound live maine lobster served with melted butter and fresh lemon.
Steamed one-pound lobster complimented by our petite filet longhi sytle.
Grilled 14 ounce prime new york steak. Smothered with sautéed onions and/or fresh mushrooms.
Our14 ounce prime new york, sliced thin and finished with a fresh basil butter sauce.
Our 14 ounce prime new york, sliced thick and smothered with sautéed onions, garlic and roasted mancini peppers. Served over garlic toast.
10 ounce grilled tenderloin served with our house-made béarnaise.
Our 10 ounce filet, sliced thin, served with sautéed red and gold bell peppers, finished with a fresh basil butter sauce.
16 ounce prime ribeye pan seared and finished with our italian balsamic reduction.
Colorado loin chops grilled and served with a raspberry-mint sauce.
14 oz. Bone-in veal porterhouse grilled and smothered in a sauce of fresh shiitake mushrooms, sweet and dry marsala wine, butter and fresh basil.
Fresh chicken breasts, pounded thin, smothered in parmesan. Choice of four preparations. Preparations picatta-lemon, butter, white wine and capers. Marsala-fresh mushrooms, sweet and dry marsala wines and fresh basil. Parmesan-sautéed and finished with melted mozzarella and our pomodoro sauce. Mediterranean-pomodoro sauce with marsala wine, capers, anchovy and chili flakes.
Milk fed veal strip loin, pounded thin. Choice of four preparations. Preparations picatta-lemon, butter, white wine and capers. Marsala-fresh mushrooms, sweet and dry marsala wines and fresh basil. Parmesan-sautéed and finished with melted mozzarella and our pomodoro sauce. Mediterranean-pomodoro sauce with marsala wine, capers, anchovy and chili flakes.
Italian eggplant sliced, rolled in parmesan cheese, pan fried and finished with melted mozzarella, fresh basil and pomodoro sauce.
A spicy sauce of calamari sauteed with marsala wine, hot peppers, sicilian olives, mancini peppers, tomatoes, fresh basil and oregano. Tossed with linguine.
Prime ground new york steak, filet mignon, italian sausage, garlic, red bell peppers, onions, tomato and fennel seeds deglazed with chianti wine. Tossed with ricotta cheese and served with rigatoni.
Whole garlic cloves gently sautéed until mellow, sicilian olives, serrano peppers, anchovy and tomatoes served on spaghetti and tossed with feta cheese.
Browned garlic, crushed chili pepper, tomatoes, tossed with penne. +11.00
Fresh petite manila clams simmered in white wine, garlic, fresh lemon a touch of olive oil and finished with vine-ripened chopped tomatoes. Served over linguine.
Penn cove mussels from the pacific northwest, steamed in sweet and dry marsala wine and hot peppers, finished with our pomodoro sauce. Served over linguine.
Fresh vegetables served with a choice of arrabiata, pesto or alfredo sauce.
The classic version from alfredo's in rome. Made with fresh butter, heavy cream, and imported italian reggiano parmesan cheese.
Our alfredo sauce with sugar snap peas and prosciutto tossed with fettuccine.
Our pesto is made with maui grown basil, garlic, extra virgin olive oil, toasted pine nuts, reggiano parmesan cheese and a touch of cream.
Tomatoes, cheddar cheese, cream, garlic, anchovies and cayenne pepper. Tossed with penne.
Maine lobster and creamy ricotta cheese wrapped with longhi's fresh pasta and topped with a rich lobster rosé sauce.
Tomatoes, sautéed garlic and onions finished with fresh basil served over linguine.
Fresh fruits & berries, topped with vanilla gelato, hot caramel & candied macadamia nuts.
(Please allow 20 minutes to prepare style
A variety of desserts made fresh daily from our in-house bakery. Selections include new york style cheesecake topped with fresh berries, chocolate raspberry torte, strawberry shortcake, carrot cake, tiramisu, key lime pie, fresh berry glaces, macadamia nut pie, chocolate zuppa, italian panacotta, peanut butter chocolate mousse bombe, haupia pie and many more.
Gelato selection. Vanilla bean. Chocolate. Espresso. Sorbet selection lemon. Lychee
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.