CHEF GREG GIFFORD, DUKE’S BEACH HOUSE
“When you order our Local Kine Eggs or Benedicts, we let the combination of tasty fresh ingredients and organic, neighborhood eggs speak for themselves.”
130 Kai Malina Parkway, Lahaina
Local Kine Eggs: $8.75, Duke’s Eggs Benedict: $13.50, Peppered Ahi Bennies: $14.25
Bikini Benedict: $11.75
Led by T S Restaurants Executive Chef Scott McGill, our Farm to Fork initiative sources ingredients from over 20 local farms on Maui. Our Farm to Fork menu allows guests to experience a locally sourced meal and support local farmers and their families at the same time. Using locally sourced items is part of our overall commitment to reducing our environmental impact by implementing green practices wherever possible in the restaurant. In an effort to reach our minimal impact goals, we also utilize an environmental grease removal system, an energy efficient hot water system, an energy efficient computer programmed oven, UV grease integration cooking hoods, potato starch go-to supplies and LED lighting throughout the restaurant.