As if rack of lamb in mint oil and braised veal shank with a saffron risotto weren’t enough.

Ferraro’s Bar e Ristorante, the signature fine-dining Italian restaurant at the luxurious Four Seasons Resort Maui at Wailea, recently introduced a new menu that takes advantage of Hawaii’s fresh seafood and local ingredients.

One of the most intriguing offerings is the crudos, or raw appetizers, featuring ahi drizzled in olive oil and black Hawaiian salt, salmon with blood orange juice and fried capers and oysters from Kumamoto in Japan (above) flavored with a spicy Limoncello vinaigrette.

Another nice addition to the menu is the handcrafted Italian salumi, or cured pork (above), paired with pickled eggplant or several cheeses, including a goat variety from Maui’s Surfing Goat Dairy. One standout is the wild boar salumi, which has a robust flavor that goes well with any of the offered cheeses.

It’s surprising this is new to the upscale open-air restaurant overlooking the picturesque Wailea Bay. This seems like a perfect fit — a platter of salumi and cheese with an Italian wine from the restaurant’s extensive collection, right at sunset. What could be more perfect than that?

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