New a la carte brunch selections include (clockwise from top left): Steak and Eggs on a bed of sticky rice, house kim-chee and teriyaki sauce; Spicy Tuna Poke Bowl served on sticky rice, scallion, Napa cabbage and sweet soy sauce; Tempura Fried Chicken and Buttermilk Waffle served with maple Sriracha; and Shrimp and Grits with Kauai prawns, dashi grits, Portuguese sausage and poached egg.

KAPALUA – Montage Kapalua Bay, set atop picturesque Kapalua Bay on the northwest coast of Maui, announced the debut of a weekly Sunday Brunch and Bloody Mary Bar at their signature restaurant, Cane & Canoe.

Featuring an enhanced a la carte menu created by Executive Chef David Viviano, Sunday Brunch will be a celebration of savory and sweet culinary delights.

There will be several brunch selections each week in addition to the regular a la carte menu. A sample of new a la carte brunch selections include: Shrimp and Grits with Kauai prawns, dashi grits, Portuguese sausage and poached egg; Spicy Tuna Poke Bowl served on sticky rice, scallion, Napa cabbage and sweet soy sauce; Tempura Fried Chicken and Buttermilk Waffle served with maple Sriracha; and Steak and Eggs on a bed of sticky rice, house kim-chee and teriyaki sauce

In addition, there will be a “Build-your-own Bloody Mary Bar” with an assortment of liquor, mixers and all the trimmings to make a most decadent libation. Guests may order and build their own custom concoctions.

A glass filled with ice and a small carafe of their choice of vodka, featuring Maui’s own Pau Vodka and other selections, will be given.

Ingredients will include a choice of Classic Bloody Mary mix or a seasonal house-made mix, including a Kim-chee Bloody Mary mix. Future mixes will include Tomatillo Bloody Mary, Green Bloody Mary and “Hong Kong- Style” Bloody Mary

Choose from over 20 hot sauces from around the world (and some of Hawaii’s best), salts procured from around the Hawaiian Islands, and garnishes – everything from the classics like celery, olives, onions, smoked bacon, limes and lemons to pickled okra, pickled pineapple, bacon-wrapped asparagus, beef jerky and jumbo prawns.

Hot sauces and garnishes will be changed weekly based on seasonality and guest feedback.

The Sunday Brunch and Bloody Mary Bar is open from 7 a.m. to 1 p.m. Reservations are suggested; call (808) 662-6681 for pricing. For information, visit www.caneandcanoe.com.