Turtle Bay fetes farm-to-table cuisine // (c) 2013 Turtle Bay Resort
Turtle Bay Resort on Oahu’s north shore is offering a selection of farm-to-table dishes at its new Kula Grille restaurant.
Kula Grille’s breakfast and dinner menus feature ingredients sourced from Hawaii waters as well as more than a dozen local farms, ranches, breweries and distilleries. Guests can choose from a range of fresh vegetables, fruits, meats and seafood with sauces inspired by popular Hawaii flavors such as macadamia nuts, pineapple and coconut.
Dinner offerings include dishes like Keahole lobster salad and sauteed island snapper with seared poke. The breakfast and dessert menus highlight the seasonality of Hawaii’s fruits, with selections like Kula strawberry waffles and lilikoi (passion fruit) tarts.
“We are embracing the wide array of ingredients available in Hawaii to offer peak freshness, as well as to eliminate the higher carbon imprint of importing food, and to educate guests about the flavors of the islands,” said Kula Grille chef Conrad Aquino. “We love the ever-changing selection of fresh local seafood and Kauai shrimp, as well as Big Island lobsters, abalone and kampachi, featured in everything from appetizers to entrees to salads. Our wide array of fresh fruits and vegetables reflects the state’s rich agricultural history."
Seating 120 guests, Kula Grille takes the place of the former Palm Terrace/Leonardo’s restaurant as part of the resort’s ongoing multi-million-dollar renovation, to be completed by fall 2013. The redesigned restaurant features natural decor in the spirit of its new menus, with wood accents and the cool blues and greens of the nearby ocean and farmland, plus a new bar.