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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 1 (800) 321-4666. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Resort directly at 1 (800) 321-4666 or our Toll-free numbers by country .

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Four Seasons Resort

Lana'i at Manele Bay

Local Time

Local Temperature

19 °C / 66 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • Cold

    ONE FORTY Raw Bar – Pacific Oysters, Snow Crab Claws Poached Shrimp, Cocktail Sauce, Mignonette
    Hawaiian Poke - Ahi & Sesame, Sriracha Aioli, Furikake Lavosh, Avocado, Scallions
    Waipoli Farm Lettuces - Shaved Vegetables, Peppercorn, Red Wine Vinaigrette
    Hirabara Farms Lettuces - Shaved Vegetables, Peppercorn, Red Wine Vinaigrette
    Prime Tenderloin Tartare – Arugula, Peppercorn, Red Wine Vinaigrette
    Asian Pear Salad - Macadamias, Whole Grain-mustard Honey Dressing, Blue Cheese, Papaya, Mango
    Steakhouse Wedge - House Parmesan Dressing, Cherry Tomatoes, Smoked Bacon, Scallions
    Shrimp Cocktail: Pickled Mustard Seed, Bloody Mary Tomatoes, Smokey Cocktail Sauce

  • Hot

    Maui Onion Soup - Aged Sherry, Gruyere
    Jumbo Lump Crab Cake – Melted Leeks, Sauteed Ali’i Mushrooms, Sugar Snap Peas, Lemon Aioli
    Oyster Lobsterfeller – Lobster, Oyster, Spinach, Lobster Cream, Applewood Smoked Bacon
    Kahuku Corn Soup – Sea Salt Cracker, Butter Poached Lobster, Lemon Cream, Baby Basil

  • USDA Prime

    6 oz. Prime Filet & Lobster – Poached Lobster, Bearnaise, Buttered Asparagus, Potato Puree
    12 oz. Prime Rib Eye – Bourbon Glazed Cippollini, Truffled Scalloped Potatoes, Wilted Organic Greens, Shallot Jus
    10 oz. Prime NY Steak – Wedge Fries, Heirloom Cherry Tomatoes, Blue Cheese & Bacon Aioli

  • American Wagyu (Snake River Farms)

    Flat Iron 7 Oz
    New York 10 Oz
    Rib-Eye 12 Oz

     

    Sauces
    Herb-Garlic & Blue Cheese Butter
    Tarragon Béarnaise
    Cabernet Bordelaise
    Beurre Rouge

  • Sides

    Kalua Pork & Dill Mac
    Baked Potato
    Yukon Gold Potato Puree
    Green Bean Casserole, Hamakua Mushrooms
    Smoked Pork Hock Succotash
    Broccolini & Rainbow Carrots

  • Fresh Catch

    Lana’i Catch - Carrot Chipotle Purée, Heirloom Cherry Tomato, Haricot Vert, Mango Lime Butter
    Pan Seared Mahi Mahi – Heirloom Vegetables, Avocado Puree, Lilikoi Emulsion
    Ahi Tuna - Sesame Seed Crusted With Edamame Relish, Wasabi Puree

  • Terraine

    Slow Braised Kalbi Style Short Rib – Coconut Sweet Pea Puree, Ali’i Mushroom, Crispy Wonton

    Guava Baby Back Ribs (Half or Whole) – House Slaw, Warm Potato Salad

    Orange & Ginger Roasted Chicken – New Potatoes, Pipinola Shoots, Candied Orange

    Vegetarian Preparation - Chef’s Daily Inspiration

  • Five-Course Tasting

    Chef Matthew’s Signature Inspirations
    Vegetarian Inspirations

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