Happy Hour

Live music daily at the Point Lounge from 3:00pm-5:00pm

  • Monday: David Wolf
  • Tuesday: Peter deAquino
  • Wednesday: Peter deAquino
  • Thursday: Tori and Shawn
  • Friday: Peter deAquino
  • Saturday: Jason Tepora
  • Sunday: Peter deAquino

Happy Hour Drink Specials

Cheers!

  • well drinks 6 Gin – Uncle Val’s Scotch – JW Black Rum – Old Lahaina Vodka - Ocean Tequila – Cabrito Vodka – Prairie Bourbon – Bib & Tucker
  • merriman’s mai tai 9 Old Lahaina Rum + Triple Sec + Honey- Lilikoi Foam + Fresh Squeezed Lime Juice
  • Thai Coco 9 Uncle Val’s Gin + Lime-Lemongrass + Cream of Coconut
  • WINES BY THE GLASS 25% OFF
  • Domestic Beer 5

Ask your server about today’s seasonal porthole, craft & draft beer.

HAPPY HOUR PUPU MENU

  • parmesan truffle fries 9
  • artisanal & farmhouse cheese selection 20 Seasonal Accompaniments
  • hot seared ono & corn cakes 19 Chili Pepper-Garlic Coconut Sauce, Papaya Salad
  • Tako & Country Bread 22 Octopus, Garlic Butter, Cognac, House-Baked Country Bread, a l’Escargot
  • honokohau valley taro hummus 16 Tamimi Farms Cucumber, Cherry Tomatoes, Local Radish, Molokai Sweet Potato Chips
  • hawaiian ahi poke 26 Avocado, Kahuku Sea Asparagus, Ogo, Maui Onion, Molokai Sweet Potato Chips
  • lobster, avocado, tomato salad 29 Local Keahole Lobster, Fennel, Arugula, Maui Onion, Lime-Garlic Chili Vinaigrette
  • vine ripened tomatoes from tamimi farms 19 Hirabara Farms Fennel, Maui Onion, Point Reyes Blue Cheese, Fried Capers, Basil Vinaigrette
  • kalua pig quesadilla 16 Housemade Kim Chee, Mango Chili Mustard
  • prime filet & applewood bacon sliders 16 Blue Cheese Aioli on House Made Brioche
  • pan roasted usda prime ribeye “delmonico cut” 59 Served Pupu Style, Sliced Tamimi Farm Tomatoes, Maui Onion Chimichurri

Ask your server about our Gluten-Free (GF) and Vegan (V) menu options. Certified Organic products used whenever possible. *Consuming raw or undercooked foods may increase your risk of foodborne illness.

A 2% Kitchen Surcharge will be added to all food items & distributed to kitchen staff based on hours worked.