Maui Culinary Academy - The Class Act Restaurant

Maui Culinary Academy - The Class Act Restaurant

THE CLASS ACT VIEW THE 2008 - CLASS ACT TIBDBITS NEWSLETTER - PDF

MENUS SPRING 2008 Reservations Recommended:

808 984-3280 CLASS ACT NEWSLETTER CLASS ACT RECIPES

Class Act - Facts
At A Glance
· Reservations Recommended: 984-3280

· Hours: 11:00 am - 12:30 pm.

· Price: $30 per person plus gratuity.
Visa & MC accepted.

· Lunch: 4 course prix fixe menu. Price includes amuse bouche & dessert.

· Private Dining Room
available for parties up
to 16. Call well in
advance to secure the
private dining room.

· Walk-in seating available
at the Chef's Bar on an availability basis. No reservations required

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Maui Culinary Academy - Maui Community College

310 W. Kaahumanu Ave. Kahului, HI 96732

Phone (808) 984-3225

Class Act Restaurant and Exhibition Kitchen -- Maui Culinary Academy's highly acclaimed fine-dining restaurant is a 75-seat facility with a breathtaking ocean view. At the center of this living classroom is the Exhibition Kitchen, where restaurant patrons can watch up-and-coming chefs as they deftly wield pots, pans, knives and spatulas to prepare cuisine that is unrivaled on Maui. Appetizers, salads, soups, entrees and desserts will highlight the Island’s freshest locally-grown produce. Tucked into the corner of the restaurant is a beautifully appointed 16-seat private dining room.

Click menu text to view/print an individual menu.


Spring Semester 2010 The Class Act Hours: Seating 11:00 a.m. -12:30 p.m	Starting in the fall semester 2009 the price for The Class Act Lunch will go from $28 to $30 per person plus gratuity for a 4 course prix fixe menu The prix fixe menu also includes Amuse Bouche, homemade bread and iced tea. Due to a dramatic rise in the cost of energy and food products we regrettably had to raise our price rather than cut back on our use of the highest quality ingredients. We feel The Class Act is still one of the best values for a fine dining experience on Maui. We also strongly believe in supporting local farmers and sustainability here on maui. We hope all our valued customers will continue to support our culinary students and program. Mahalo
Date Today: Monday, February 8, 2010 [top]
January 27 and 29 March 17 and 19 Class Act Hours: Seating 11:00 a.m. -12:30 p.m	Pastrami Cured Salmon Gravlax with Yukon Potato Blini, Lemon Relish and Chive Creme Fraiche Roasted Beet and Apple Salad with Warm Goat Cheese and White Balsamic Carrot Vinaigrette Entrée Choices: Basil Crusted Fish with Citrus Brown Butter and Yukon Gold Potato Parsnip Purée Grilled Boneless Pork Chop with Apple Gastrique Sous Vide Short Ribs with Creamy Polenta, Roasted Root Vegetables and Horseradish Cream. Pappardelle Pasta with Olive Oil, Mushrooms, Oven Dried Tomato, Swiss Chard and Parmesan (vegetarian) Dessert: TBA *Please note that menus and ingredients may change due to availability during the semester.
Date Today: Monday, February 8, 2010 [top]
February 3 and 5 March 31 April 7 and 9 The Class Act Hours: Seating 11:00 a.m. -12:30 p.m	Seafood Gratin with Mushroom Duxelles Ishii Farms Greens with Poached Pear, Maytag Blue Cheese and Spiced Pecans ENTREE CHOICE: Seared Salmon Roulade with Horseradish Chive Riata, Parsnip Puree and Red Wine Beluga Lentils Filet Mignon with Hamakua Mushrooms and Béarnaise Sauce Crispy Duck Leg Confit with Orange Gastrique and Yukon Gold Potato Parsnip Purée Stewed Beluga Lentil, Goat Cheese and Pesto Crepe with Oven Dried Tomatoes (vegetarian) Dessert: TBA Please note that items may change due to availability during the semester
Date Today: Monday, February 8, 2010 [top]
February 10 and 12 April 14 and 16 The Class Act Hours: Seating 11:00 a.m. -12:30 p.m	Shaved Serrano Ham and Fontina Monte Cristo with Port Wine Maple Syrup Salad of Bitter Greens, Piquillo Peppers, Sous Vide Apples, Candied Marcona Almonds, and Manchego Cheese ENTRÉE CHOICE Duck Breast with Smoked Paprika, Green Olive and Orange Sauce Seafood Paella with Chorizo and Saffron Crispy Sous Vide Pork Belly Confit with Maui Onion and Piquillo Pepper Jam Tortilla De Patatas with Romesco Sauce and Eggplant Escabeche (vegetarian) Dessert TBA *Please note that menus and ingredients may change due to availability during the semester
Date Today: Monday, February 8, 2010 [top]
February 19 April 23 The Class Act Hours: Seating 11:00 a.m. -12:30 p.m	Fresh Corn and Goat Cheese Tamale with Shrimp Ceviche and Ancho Chile Sauce Chicken Tortilla Soup with Fresh Lime, Avocado, Cilantro and Cotija Blanco Cheese ENTRÉE CHOICE Cumin Crusted Fish with Calabacita, Purple Sweet Potato Puree and Passion Fruit Butter Mole Rubbed Grilled Lamb Sirloin with Citrus Mint Mojo Seafood En Papillote with Chorizo and Yukon Potatoes Corn Risotto with Oven Dried Tomatoes and Fresh Basil Dessert: TBA *Please note that menus and ingredients may change due to availability during the semester.
Date Today: Monday, February 8, 2010 [top]
February 24 and 26 April 28 and 30 The Class Act Hours: Seating 11:00 a.m. -12:30 p.m	Ahi Carpaccio with Olive Relish, Roasted Garlic Aioli, Brioche Toast and Micro herbs Zucchini Saltimbocca with Red and Yellow Gazpacho Sauce and Fried Sage ENTREE CHOICE: Pine Nut Crusted Fish with Tomato, Caper and Basil Butter Pancetta Wrapped Pork Tenderloin with Sous Vide granny Smith Apples and Pan Fried Gnocchi Haleakala Ranch Lamb Cannelloni with Spinach and Pine Nuts. Served with Blue Cheese Cream and Tomato Sauce Wild Mushroom Risotto with Oven Dried Tomato and Shaved Parmesan (vegetarian) Dessert: TBA *Please note that menus and ingredients may change due to availability during the semester.
Date Today: Monday, February 8, 2010 [top]
March 3 and may 5 The Class Act Final Lunch Hours: Seating 11:00 a.m.	Special Five course price fixe lunch celebrating our students last day Menus to be announced Price $50 per person Join us for our Fabulous Final Lunch!!! be sure to make reservations in advance as our final lunch sells out fast
Date Today: Monday, February 8, 2010 [top]

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Maui Culinary Academy 310 W. Kaahumanu Ave. - Kahului, HI 96732 | Phone (808) 984-3225
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