The prix fixe menu includes Amuse Bouche, dessert, 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. We feel The Class Act is still one of the best values for a fine dining experience on Maui.

Here at The Class Act we use only the best quality ingredients, fresh fish and local produce

We hope all our valued customers will continue to support our culinary students and program.

Mahalo

Roasted Ishii Farms Beet Salad with Warm Goat Cheese, Candied Pecans and White Balsamic Carrot Vinaigrette

Entrée Choices:

Basil Crusted Fish with Citrus Brown Butter and Yukon Gold Potato Parsnip Purée

Grilled New York Steak with Red Wine, Blue Cheese Compound Butter

Herb Goat Cheese stuffed Chicken Breast with Dijon Mustard Sauce

Caramelized Maui Onion and Maytag Blue Cheese Tart with Sun Dried Tomato Coulis (vegetarian)

Dessert:

January

Apple Tartlet on a Brioche Crust Served with Macadamia Nut Cilantro Pesto and Sour Cream Sorbet

march

Fresh Berry Vacherin topped with an Apricot Sorbet

*Please note that menus and ingredients may change due to availability during the semester.

Salad of bitter greens, shaved fennel, cannellini beans, oranges and crispy pancetta

ENTREE CHOICE:

Braised Beef Short Ribs with Roasted root vegetables, Creamy Polenta and Horseradish Crème Fraiche

Pine nut Crusted Fish with Beurre Rouge and Duchess potatoes

Grilled Pork Loin with caramelized apples and Cider Gastrique

Grilled Vegetable and Smoked Mozzarella Napoleon with Balsamic Syrup (vegetarian)

Dessert:

february

Gateau St. Honore with Caramelized Cream Puffs filled with a Hazelnut Chiboust

april

Raspberry Almond Macaroon fi lled with Fresh Raspberries and Italian Meringue Butter Cream

Please note that items may change due to availability during the semester

Kula Greens with Poached Pear, Maytag Blue Cheese and Spiced Pecans

ENTRÉE CHOICE

Seared Salmon Roulade with cucumber horseradish riata and Red Wine Beluga Lentils

Filet Mignon with Green Peppercorn Sauce and gratin Potatoes

Crispy Duck Confit with Orange Gastrique and Yukon Gold Potato Parsnip Puree

stewed Beluga Lentil, Goat Cheese and Pesto Crepe (vegetarian)

Dessert

February

Raspberry and Dark Chocolate Mousse Cake with Vanilla Bean Custard Sauce

April

Lemon Mousse Tart with a Sablee Crust and Caramelized Blackberry Coulis

*Please note that menus and ingredients may change due to availability during the semester.

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 paella with chorizo and saffron

Roasted vegetable enchilada with salsa verde and grilled pineapple guacamole(vegetarian)

Dessert:

February

Spicy Mexican Hot Chocolate with Warm Coconut Custard Filled Doughnuts

April

Creme Caramel Served with a Lime Crisp

*Please note that menus and ingredients may change due to availability during the semester.