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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

Lanai at Manele Bay

Local Time

Local Temperature

26 °C / 79 °F

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

Dinner

  • Freshly Shucked

    Half Dozen or Dozen

     

    Kumamoto - South Puget Sound, Washington

    Kusshi - British Columbia, Canada

    Fanny Bay - British Columbia, Canada

     

    Served with Guava Ponzu, Sherry Mignonette, Cocktail Sauce, Lemon Dill Greek Yogurt

  • Raw Inspired

    Ahi Poke - Sesame, Sriracha Aïoli, Furikake Lavosh, Avocado, Scallion 

    Waipoli Greens - Mixed Greens, Hearts of Palm, Carrot, Cucumber, Papaya Kefir Lime Vinaigrette

    Arugula & Watercress Salad - Frisée, Avocado, Orange Segment, Shaved Onion, Toasted Almond, Red Wine Vinaigrette 

    One Forty Chop Salad - Kale, Romaine, Bacon, Cucumber, Broccoli, Midnight Moon Goat Cheese, Tarragon Greek Yogurt Dressing

  • Cooked

    Steamed Keahole Clams - Melted Leeks, Andouille Pork Sausage, Garlic, Shallot

    Broccoli Soup - Black Truffle & Goat Cheese Crouton 

    Lanai Tako Salad - Arugula, Chickpea, Heirloom Tomato, Jalapeno Basil Vinaigrette

    Garlic & Chili Roasted Shrimp - Fava Beans, Beech Mushroom, Leek, Shallot White Wine Broth

    Dungeness Crab Cake -  Kahuku Corn Purée, Heirloom Cherry Tomatoes, Tomato Tarragon Vinaigrette

  • Hand Cut Steak

    8 oz Certified Angus Beef Filet Mignon - Lobster Mashed Potatoes, Baby Carrot, Peas, 140 Cabernet Sauce

    12 oz Certified Angus Beef NY Strip - Parmesan Polenta, Broccolini, Beech Mushroom, Chimichurri

    16 oz Certified Angus Beef Bone In Rib-Eye - Haricot Vert, Pickled Shallot, Smoked Gouda Mac & Cheese, 140 Cabernet Sauce

  • Terrain

    12 oz Balsamic Glazed Veal Chop - Yukon Gold Potato Puree, Alii Mushrooms, Haricot Vert

    Oven Roasted Half Chicken - Pea & Basil Purée, Sautéed Potato, Baby Carrot, Zuchinni, Thyme Jus 

    Guava BBQ Baby Back Ribs - Smoked Gouda Mac & Cheese, Watermelon & Kahuku Corn Salad 

    Roasted Cauliflower -  Fennel Pollen, Coconut Black Rice, Patty Pan Squash, Red Curry Sauce

  • Fresh Catch

    Daily Lana’i Catch - Carrot & Ginger Purée, Heirloom Vegetables, Lilikoi Emulsion

    Blackened Wild Tasmanian Salmon - Snap Peas, Rainbow Carrots, Pea and Carrot Purées

    Sautéed Mahi Mahi - Heirloom Vegetables, Avocado-Tomatillo Purée, Mango, Lime 

    One Forty Red Dirt Rubbed Ahi Tuna - Black Garlic Potato Purée, Broccolini, Tomato Tarragon Vinaigrette 

    Pan Seared Kampachi - Forbidden Black Rice, Rock Shrimp, Bok Choy, Chimichurri Sauce

  • Sides

    Smoked Gouda Mac & Cheese

    Lobster Mashed Potatoes

    Broccolini & Rainbow Carrots

  • Five-Course Tasting

    Duo of Kushi Oysters - Guava Ponzu Sauce & Smoked

    Kona Lobster Salad - Avocado, Caviar

    Red Dirt Rubbed Mahi - Forbidden Black Rice, Pea & Coconut Purée, Pickled Shallot 

    Roasted Rack of Lamb - Parmesan Polenta, Squash, Zucchini, Mint, Chimichurri 

    Cardamom Panna Cotta - Strawberry, Britanny Shortbread, Sweet Lemon Vinaigrette

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