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THIS RESTAURANT IS CLOSED Prince Court Restaurant Review: THIS ESTABLISHMENT HAS CHANGED NAMES Executive chef Greg Gaspar is in charge of the menu at the beautiful Prince Court. He uses the produce from fertile upcountry Maui, and he's bold enough to put venison carpaccio (thin slices of raw venison) with Chinese mustard cream on the menu. The freshness of his flavors is immediately apparent in his mixed seafood grill of scallops, tiger shrimp and grilled vegetables with Asian herb butter. We also like the oven-roasted pheasant marinated in lemon grass and ginger, then served on Thai glass noodles. Unbeatable. Other options are crab-stuffed Kona lobster and filet mignon in a Pinot Noir sauce for a classic combo, rack of lamb and even some excellent vegetarian selections. For dessert, try the scrumptious chocolate-macadamia-nut-brittle flan. Gaspar also serves a sumptuous Sunday brunch, also unbeatable, both for quality and the invitation to excess. Dig into the 80-square-feet of antipasti, the seafood bar with Russian caviar salad and sashimi, then head to the hot entrées and desserts. Offered a menu that rotates every four months, you're always sure to find something new and interesting.