The Pour House Italian Kitchen and Wine Bar

Wild King Salmon, hot smoked, créme fraiche, and baby dill, served atop a mini buckwheat Blini pancake. Accompanied with a glass of Italian Prosecco.

With balsamic reduction, toasted pecans, and crystallized ginger.

Hand-stretched burrata atop slow-roasted San Marzano tomato marinara sauce topped with lemon basil pesto.

Eggplant slices breaded and crisped golden brown, topped with our house made San Marzano marinara sauce, fresh mozzarella, Parmesano Reggiano and Pecorino Romano Cheeses, fresh herbs and balsamic reduction

Oven-roasted red bell peppers, zucchini, capers, and kalamata olives are finished with EVOO, aged balsamic glaze, and fresh herbs.

Grass-fed London broil, local butter lettuce, caramelized onions, horseradish cream, shaved Parmigiano-Reggiano cheese.

Organic potato gnocchi crisped in extra virgin olive oil. Sautéed with wild mushrooms, leeks, roasted garlic, and a touch of fresh cream. Finished with fresh herbs and Parmigiano-Reggiano cheese.

Jumbo prawns, crab, calamari, lobster, castelvetrano olives, red bell peppers, celery, charred lemon and extra virgin olive oil vinaigrette.

Roasted organic beets, local organic mixed greens, cherry tomatoes, chèvre, marinated red onions, toasted pistachios, house-made citrus vinaigrette.

Organic chicken, locally-grown romaine lettuce, house-made pesto Caesar dressing & croutons, and freshly grated Parmegiano-Reggiano cheese.

Organic Italian pasta tossed in a hearty Bolognese sauce. Finished with fresh herbs and Parmigiano-Reggiano cheese.

Organic pasta, wild-caught jumbo prawns, and our house-made tomato-vodka sauce, using Maui's Ocean organic vodka, with a touch of cream. Finished with Parmigiano-Reggiano cheese.

Marsala-braised organic wild and crimini mushrooms and leeks sautéed with roasted organic cherry tomatoes, artichoke hearts, zucchini, and fresh garlic sautéed in EVOO and fresh basil, served atop a bed of mascarpone-infused organic Polenta, finished with Parmigiano-Reggiano and fresh herbs.

Mezzaluna shaped pillows of ravioli filled with mildly seasoned Italian sausage and mascarpone cheese, sautéed in our house made San Marzano tomato marinara, wild mushrooms, leeks, roasted garlic, kalamata olives, chianti wine, mild spices. Finished with Parmigiana-Reggiano Cheese and fresh herbs. Served with Crostini.

A medley of Italian squash, red and yellow bell peppers, baby spinach and fresh herbs blanketed in between pasta in a parmesan cream sauce topped with Parmesano Reggiano

Cabernet, Chianti, Merlot, Pinot Noir, Red Blend.

Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé.