The Grill offers a Taste Of section that pairs appetizers and entrees with or without a featured wine. Appetizers include a Seared Diver Scallop and Potato Risotto dish served with smokey bacon vinaigrette (paired with 2004 Cullen "Ephiraim Clarke" Sauvignon Blanc, Australia) or Waimea Greens and Ahualoa Goat Cheese salad with candied walnuts and berries with a white wine vinaigrette (paired with a 2005 Chateau D’Aqueria Tavel). One Taste of the Grill grouping assembles the Big Island Ahi Tuna -- seared rare and served with Hamakua Mushrooms, Cabernet Butter Sauce, Cardamom carrot froth and diced foie gras (paired with a 2005 Landmark "Grand Detour" Pinot Noir) with the Butter Poached Lobster and Kobe-style New York Strip. The other grouping is the Dijon and Dill Crusted Pacific Salmon, Kona Coffee-Brined Duck Breast and Venison and Goat Cheese Napoleon. The dessert option for both is a Black and White Brulee (2005 Peter Lehmann, Botrytis Semillon, Australia). Prices are listed accordingly and all Taste Of appetizers and entrees can be ordered Ala Carte.

The right-hand side of the menu features Starters, Salads and Entrees. Aside from freshly prepared specials, some soups and salads served include the Gratinated Maui Onion Soup, the King Crab and Avocado Dome, Duck Proscuitto and Mango Salad or the Mussels with Sambuca Cream; Pacific mussels with Sambuca liqueur, pancetta herbs, lemon, garlic and cream. Entrees offer diners a selection of Grilled Hawaiian Walu with a Fennel Pollen Crust, Mint Orange White Honey Glazed Lamb Rack, Grilled Swordfish Napoleon or a Grilled Center-Cut Filet of Beef, a nicely cooked-to-order beef cut served with basil-smashed Yukon gold potatoes, seasonal vegetables in a signature wild mushroom sauce. A grilled half Keahole lobster can be added to any entrée.

The dinner wouldn’t be complete without a selection of mouth-watering desserts: ranging from the Celestial Navigation; four desserts served in a square compilation of a Macadamia Nut tort, a Kona Coffee Ice Cream topped with Mac Nut liquor, liquid center baked chocolate mousse and a Hilo vanilla crème brulee with fresh fruit. There are a handful of other desserts, such as the Paradise Spice trio, a one-less but equally as delectable combination of tropical ice creams, flan and cornbread desserts, as well as brulee of the day, a soufflé, and tropical ice creams and sorbets that are sure to put closure to your meal. The Grill also serves 100 percent Kona Coffee. The atmosphere of The Grill complements the menu nicely. From the elegant wooden-door entrance to the Koa-paneled walls decorated with scenic Hawaii paintings to the fresh linen tables and clean tiled balcony seating, the service and environment make dinning a truly enjoyable experience. The Grill is popular on Friday and Saturday evenings and seated is limited. Diners are typically hotel guest out for a special evening or visiting groups enjoying the fine dining options of the resorts. Reservations and resort evening attire are recommended. As is trying reserving a table for the lanai, near sunset, to catch the sun as it dips behind the swaying palms into the deep blue Pacific, casting a beautiful red-orange flow over the courtyard of the Fairmont Orchid and matching the newly lit mood-setting Tiki torch lighting.

Written By: Hadley Catalano

Features
Wheelchair Accessible  |  Beer and Wine  |  Dinner  |  Full Bar  |  Outdoor seating  |  Smoke-free  |  Takes Reservations

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