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Sheraton Maui chef caters to foodies with new innovative selections

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We’re headed to Maui in June and are looking forward to sampling the new menu at Black Rock Steak and Seafood at the Sheraton Kaanapali. We just got word about Chef Ray Nicasio’s new locally-sourced dishes made from products from the Hawaiian islands and particularly grown on Maui.

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The menu whets your appetite with family-style selections such as Moco” Poutine, a play on the local favorite Loco Moco; as well as a Rock n’Cheese Fondue utilizing the resort’s signature craft beer, Black Rock Lager by Maui Brewing Co. Exploring the menu further will take you to a variety of unique offerings including the Hunters’ Chef Board which features Merguez Lamb Sausage, Venison Sausage, Wild Boar Sausage, Pickle Jar, House Mustard, Compte Du Jour and Taro Focaccia Bread. The Manila Clams selection allows guests to choose from a variety of preparations as does the selection of flatbreads, soups and salads. The main plates consist of chops, steaks, roasted chicken, kampachi, braised short rib, bone-in rib eye, filet mignon, and more--each accentuated by specialty glazes, seasonings, and sides.

“The Sheraton Maui Resort and Spa has always been a place to share great food and talk story with friends and family,” says Sheraton Maui Resort & Spa General Manager, Tets Yamazaki. “The depth and creativity of the new menu at Black Rock Steak and Seafood keeps people coming back for more.” continues Yamazaki.

The airy, indoor/outdoor Black Rock Steak and Seafood is open daily for dinner between 5:30 p.m. – 9 p.m. Reservations are recommended at (808) 921-4600. For more information about the new restaurant menu visit http://www.sheraton-maui.com.

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