The Inn at Mamas Fish House - Paia, HI

with taha’a island vanilla

with macadamia nut dipping sauce

caught by guy singson free-diving near paia

with lemon, olive oil and hawaiian chili water.

(kama), crispy-fried and served with soy-chili sauce. limited availability.

with island crisps

with fire and ice relish.

seared tenderloin in a grilled ripe hana papaya.

with lemongrass, sweet potato and kula corn.

with hana ginger and tahitian lime.

mixed kula greens, heart of palm, dried cranberries, smoked bacon, goat cheese and candied macadamia nuts in a honey-mustard vinaigrette.

with point reyes blue cheese, extra virgin olive oil and eighteen year old balsamic vinegar dressing.

with crispy won ton strips, pohole fern, wasabi goat cheese, kula vegetables and roasted sesame seed dressing.

ono with coconut-chili and molokai pink sea salt, ahi with star anise-daikon and kukui nut salt, kampachi with pineapple-pomegranate and hawaii island black sea salt.

with pineapple-tamarind sauce.

(tahitian ceviche) in a fresh coconut.

upcountry style with caramelized maui onion, avocado and baby bok choy.

grilled in a ti leaf with garlic and spices with coconut rice and papaya salsa.

peppercorn seared ahi steak, hamakua mushroom sauce and molokai sweet potato mash.

sautéed in garlic butter, white wine and capers with lemongrass pilaf.

mama’s stuffed fish with lobster & crab and baked in a macadamia nut crust.

with kula vegetables, heart of palm and mama’s mango chutney.

slow-cooked big island wild boar, octopus luau and ahi poke with baked hana banana, molokai sweet potato, lomi-lomi, fresh poi and haiku lilikoi.

with taha’a island vanilla

caught in depths of over one thousand feet.

with mango-mui glaze.

with sautéed hamakua mushrooms.

with bordelaise sauce.