Longhi's in Wailea
When Bob Longhi opened his first restaurant in Lahaina, Maui in 1976, he created an establishment that had all the elements of his favorite eateries: great food, great service, and wonderful atmosphere. Thirty years later, it's no accident that Longhi's in Wailea is one of the most popular and acclaimed restaurants in Maui, having won numerous awards for its food, wine list, and service. Boasting a magical energy that reflects its charismatic owner, Longhi's in Wailea is where it's at.
Phone: 808-891-8883 • Fax: 808-891-1473
Hours: Open for Breakfast, Lunch and Dinner (Daily)
Appetizers
ARTICHOKE LONGHI 12
Our famous huge artichoke, finished with melted lemon butter and fresh grated Reggiano parmesan.
FRESH ISLAND AHI CARPACCIO 16
Sashimi grade, yellow fin tuna on tomato-basil bruschetta, with extra virgin olive oil, lemon and capers. Served over Kula greens.
POTATO CRUSTED CRAB CAKES 16
Maryland blue-crab, seasoned and rolled with julienne-cut potatoes, served golden brown with a roasted red pepper coulis, and a creamy mustard sauce.
PACIFIC MANILA CLAMS 14.50
Fresh Manila clams, steamed in white wine, garlic, herbs, and tomato. Served with garlic toast.
PENN COVE MUSSELS IN MARINARA 14.50
Shipped fresh from the Pacific Northwest , steamed in sweet and dry Marsala wines and our pomodoro sauce. Served with garlic toast.
GRILLED PORTOBELLO MUSHROOM 9.50
Char-grilled, served on a bed of basil pesto, topped with warmed goat cheese and roasted Mancini peppers.
FRUTTI DI MARE 16.50
Poached shrimp, scallops, and calamari, marinated in extra virgin olive oil, garlic, fresh herbs, roasted Mancini peppers, and Kalamata olives. Served chilled.
EGGPLANT or ZUCCHINI PARMESAN 12 / 21
Italian eggplant or zucchini, rolled in parmesan, served golden brown with melted mozzarella cheese and our pomodoro sauce.
ZUCCHINI or EGGPLANT FRITTA 10
Italian eggplant or zucchini, dusted in parmesan and served golden brown.
CALAMARI FRITTA 13
Marinated calamari, dusted with seasoned flour, served golden brown with our spicy arrabiata sauce and a lemon-garlic aioli.
ROCK SHRIMP FRITTA 15
Fresh rock shrimp, dusted with seasoned flour, served golden brown with our spicy arrabiata sauce and a lemon-garlic aioli.
Salads
GREEK SALAD 8 / 11
Crisp romaine, tomatoes, cucumbers, Bulgarian feta cheese, Kalamata olives, and onions. Tossed with our lemon-feta vinaigrette.
LONGHI SALAD 8 / 11
Crisp romaine, tomatoes, onions, fresh green and white beans, and Italian gorgonzola cheese. Tossed with a tangy-gorgonzola vinaigrette.
LONGHI LONGHI SALAD 8 / 11
Crisp romaine, tossed with Reggianno parmesan, home made garlic croutons, and a lemon-feta vinaigrette.
LONGHI LONGHI LONGHI SALAD 8 / 11
Our Longhi Longhi salad with anchovies.
KULA GREEN SALAD 9 / 12
Fresh assorted Kula greens, topped with caramelized macadamia nuts and tossed with a honey-scallion-mint vinaigrette.
BELGIAN ENDIVE 12
Fresh Belgian endive topped with caramelized macadamia nuts and Italian gorgonzola cheese with a honey-scallion-mint vinaigrette.
CAPRESE SALAD 16 / 14
Fresh Italian Buffalo mozzarella, vine-ripened tomatoes, and fresh basil, drizzled with extra virgin olive oil. Served with crostini. Fresh Vegetables
ASPARAGUS 8 / 10
Sautéed in butter, finished with Reggiano parmesan cheese.
FRESH LEAF SPINACH 10
Sautéed in extra virgin olive oil and minced garlic.
FRESH SUGAR SNAP PEAS 10
Sautéed in butter.
CAULIFLOWER and BROCCOLI 9 / 11
Sautéed in butter.
With melted mozzarella cheese. 10 / 12
MIXED VEGGIES 9.25 / 11.25
Cauliflower, broccoli, carrots, red and yellow peppers, zucchini, mushrooms and onions sautéed in butter.
With melted mozzarella cheese. 10.25 / 12.25
Fresh Fish and Seafood
AHI TORINO 30
Fresh Hawaiian sashimi grade tuna, delicately marinated, encrusted in macadamia nuts and bread crumbs. Sautéed in lemon and butter and cooked to medium well.
FRESH HAWAIIAN FISH MARKET PRICE
Choice of Preparation
Veronique - Sautéed in lemon, butter, and white wine, finished with fresh green grapes.
Longhi Style - Sautéed in lemon, butter, white wine, and tomato bits.
Almondine - Sautéed in lemon, butter, white wine and toasted slivered almonds.
SEARED AHI AU POIVRE 33
Peppercorn crusted yellow fin tuna, sliced thick and seared rare with shitake mushrooms in a garlic, green peppercorn, and brandy sauté.
PRAWNS VENICE 32
Gulf prawns, in the shell, sautéed in lemon, butter, white wine and lots of garlic .
PRAWNS AMARETTO 32
Gulf prawns, in the shell, sautéed in Amaretto, brandy, fresh orange juice, and cream, creating a sweet, rich sauce with almond overtones.
SALMON MEDITERRANEAN 30
Wild King salmon cooked in our 700° brick oven with vine-ripened tomatoes, Kalamata olives, capers, fresh basil and lemon.
SHRIMP LONGHI / SCALLOPS LONGHI 31
Succulent white shrimp or scallops, sautéed in lemon, butter, white wine, fresh basil and chopped tomatoes. Served over garlic toast.
A signature dish, first served on opening night, December 26, 1976 !
LOBSTER LONGHI 90
Two, 1 lb. Maine lobsters, jumbo prawns, fresh clams, mussels, and calamari, sautéed in extra virgin olive oil, garlic, hot peppers and wine.
Served in a spicy marinara sauce over linguine.
3 LB. AND 1 LB. MAINE LOBSTER 90 / 30
Our lobster tank receives weekly shipments from Boston of 3 lb. and 1 lb. live Maine lobsters. We specify the Nova Scotia hard shell because of its succulent and sweet meat.
Choice of Preparation
Broiled PJ Style - The lobster is split, the cavity filled with a bread crumb macadamia nut stuffing. The lobster will be crispy on the outside.
Steamed - The classic with melted butter and lemon. This preparation will be the more succulent of the two.
Steaks and Lamb
FILET MIGNON with BERNAISE 35
Char-grilled, 12 oz. prime tenderloin.
FILET LONGHI 35
Our filet, sliced thin, served with sautéed red and yellow bell peppers,
Finished with a fresh basil butter sauté.
PRIME NEW YORK STEAK 35
A char-grilled 14 oz. prime New York steak.
STEAK LONGHI 36
Our prime New York sliced thin and finished with a fresh basil butter sauté.
NEW YORK STEAK ALA PALM 37
Sliced thick and smothered with sautéed onions and roasted Mancini peppers. Served over garlic toast.
LAMB CHOPS 35
Two 8 oz. Colorado loin chops, char-grilled and served with a raspberry-mint sauce.
Chicken and Veal
CHICKEN 24
Fresh chicken breasts, pounded thin and dusted in parmesan, sautéed in a cast iron skillet.
VEAL SCALLOPINI 32
Trimmed and pounded thin.
Choice of Preparation
Picatta - Sautéed in 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 enhanced with anchovies and Marsala wine.
VEAL PORTERHOUSE 35
A char-grilled 14 oz. Porterhouse finished with shitake mushrooms, sweet and dry
Marsala wines and fresh basil.
Our Signature Desserts
CARMEL KNOWLEDGE 16.50
Häagen-Dazs vanilla ice cream, fresh berries, and local fruits, topped with hot caramel and macadamia nuts.
HOT CHOCOLATE SOUFFLÉ ( Please allow a 20 minute prep time.) 11
Belgium chocolate cake with a flowing chocolate center .
Häagen-Dazs ala mode 13
