• We are excited to announce a new menu, highlighting locally sourced ingredients and diverse flavors!  “This is our dream menu, the menu we have always wanted our guests to experience. We’ve always featured fresh local fish and Big Island beef, but now we are also integrating many other locally sourced ingredients into our dishes,” explains Three’s co-owner and chef Travis… [Continue Reading]

    New Menu and Sushi Bar!
  •   Three’s BBQ Ribs Prep time: 15min Cook Time: 4 hrs. Yield: 2 racks Ingredients 2 St. Louis Style pork rib racks 1 Cup store bought BBQ dry rub or House made recipe 1 can Maui Brew Co. Lahaina Town Brown Ale or any dark beer 2 sheets of foil measuring 1.5’ X 2’  … [Continue Reading]

    Recipe of the Month: Three’s BBQ Ribs
  • Orange Shoyu Chicken Yield: 50pcs. or 2 hotel pan Prep: 30 min plus time to marinade Cook time: 1 hr 50 skin on, bone in chicken thighs 1 qt chicken stock made w/ chicken base   Marinade for chicken 2 qt teriyaki sauce 1 C. ginger minced 1 C. garlic minced 2 c. green onion… [Continue Reading]

    Recipe of the Month: Orange Shoyu Chicken
  •   Pistachio and Mint Crusted Rack of Lamb Yield:  4-6 servings Prep Time: 30min. Cook: 30 min. 2 C. shelled toasted pistachios 1 C. panko crumbs 1 handful of fresh mint picked (about ½ C) 1 handful of parsley fresh (about ½ C) ¼ C. melted butter ½ C. Dijon mustard 1 C. flour all… [Continue Reading]

    Recipe of the Month: Pistachio and Mint Crusted Rack of Lamb
  •   Edamame and Macadamia Nut Crusted Mahi Yield:  4-6 servings Prep Time: 30min. Cook: n/a 1 C. Edemame out of the pod ½ C. Macadamia nuts toasted ½ C. panko crumb Mahi mahi 4-6, 3oz filets 1tbsp furikake 1 stick butter chopped cold Tsp salt and pepper Pan spray Using a robo coupe, coarsely chop… [Continue Reading]

    Recipe of the Month: Edamame and Macadamia Nut Crusted Mahi

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Ramen

We are excited to announce a new menu, highlighting locally sourced ingredients and diverse flavors!  “This is our dream menu, the menu we have always wanted our guests to experience. We've … [Read More...]