Merriman’s grows herbs and fruit for the restaurant alongside a gravel patio, including bananas, sugar cane, papaya and lemongrass.

The chef sent out an appetizer sampler, including flaky mahi-mahi fillets with ponzu (citrus soy) relish: daikon, heart of palm, rincon onions, Kay Farms parsley and mushroom, all from the island; ruby-hued, wok-charred ahi plated with pickled ginger, garlic, shallots, mixed herbs and a dish of spicy-savory wasabi soy dipping sauce including mirin and lemon juice; and a juicy tomato slice topped with sweet grilled Maui shrimp, Haas avocados from Kay Farms, sweet onion, and tangy lemon vinaigrette.

Merriman’s signature BBQ Grilled Shrimp & Asparagus ($13) featured sweet white Pacific shrimp, crisp sliced asparagus, lemon vinaigrette. sweet local tomato and al dente rice grains folded with garlic and minced macadamia nuts.

Chinese Short Ribs ($15) were especially good, with boneless, high quality meat cooked in balsamic vinegar for 4-5 hours until tangy and caramelized shreds formed. The course came with a ramekin of hot mustard and tart, subtly spicy kimchi, which both cut the meat’s richness.

Taro Burger ($4) was one fun find that Merriman’s surprisingly adds to any salad, some of which don’t seem like natural fits. However, as a side, it was a great purple patty that’s griddle-seared, chunky, crispy, dense and naturally sweet.

To drink, my choices consisted of Tahitian Limeade ($2.25) with tart, fresh-squeezed lime juice and coconut juice, served over ice. They also had Tropical Fresh Fruit Sodas ($3.50) either raspberry, lilikoi, and strawberry, mixable with fresh fruit puree and soda or 7Up. Lilikoi, aka passion fruit, was tart, subtly sweet and refreshing when mixed with soda.

Dessert was the only course that didn’t hit a crisp chord, featuring Grilled Cream Cheese Pound Cake ($7.95) that was drier than expected, even when combined with tart Tropical Dreams lemon ice cream and sweet Waimea strawberries crushed with sugar and balsamic.