Specialty Catering
Custom Catering on Maui
Custom Catering With Personalized Menus for Dietary Restrictions
Some events come with specific expectations around the food. That might mean accommodating dietary restrictions, building a menu around a particular cuisine, or making sure every guest at the table has something they can actually enjoy safely and without compromise.
Cutting Edge Catering approaches this as part of the planning process, not something handled at the last minute. Menus are developed with those details in mind from the start, so nothing feels like a substitute or an afterthought.
Seasonal and Maui-Inspired Cuisine
The direction of the menu often starts with what is available and at its peak. Locally grown produce, fresh-caught fish, and regional ingredients shape how dishes come together, but the approach is not limited to one style. Menus can lean toward island flavors or pull from a wider range of influences depending on your preferences.
That might look like Poisson Cru with fresh island fish and coconut, or seasonal vegetables prepared simply to showcase their natural flavor. The food reflects Maui's landscape and seasons while remaining flexible enough to fit the style of your celebration.
Specialty Catering
Catering Options for Dietary Restrictions
Gluten-Free
Thoughtfully prepared options that allow guests to enjoy the meal comfortably without feeling limited by dietary restrictions.
Vegan and Vegetarian
Flavorful dishes built around fresh ingredients, designed to stand on their own rather than serve as an afterthought.
Dairy-Free Preparations
Menus can be adjusted to accommodate dairy-free preferences while maintaining balance, texture, and flavor.
Allergy-Conscious
Careful planning and clear communication help ensure dietary concerns are addressed throughout the menu .
Menu Inspiration
Our Most Popular Options for Dietary Restrictions
Appetizers
- Local mushroom and truffle risotto with Reggiano parmesan
- Kabocha pumpkin gnocchi with sage brown butter and alfredo
- Charred tako with eggplant caponata, feta fondue, grilled apricots
- Spiced ahi with jerked plantains, mango curry and jicama slaw
- Ahi carpaccio, horseradish, Okoa Farm radishes, capers, herb salad
- Hawaiian catch crudo with Haiku chilis, lilikoi and daiko carrot slaw
- Seared scallops, roasted mushrooms and edamame puree
- Lobster and coconut risotto with mascarpone and toasted macadamia nut gremolata
- Butternut squash tortellini with truffles and hazelnut pesto
Salads
- Okoa Farm mixed greens, shaved fennel, rainbow carrots, tomatoes, and goat cheese
- Kuma Farm red leaf with red bell peppers, cucumber, green papaya and coconut lime vinaigrette
- Grilled baby romaine, garlic emulsion, white anchovy vinaigrette, parmesan, capers and croutons
- Red Kale with guava vinaigrette, feta cheese, shaved Kula vegetables, macadamia nuts
- Roasted beets, goat cheese fondue, herb salad, candied walnuts
- Arugula, carrot vinaigrette, roasted beets, Humboldt Fog goat cheese, shaved local vegetables
- Haiku tomato and buffalo mozzarella caprese with basil, coriander balsamic vinaigrette and shaved Maui onions
Beef
- Ginger Szechuan Braised Short Rib with lemongrass jasmine rice and Pohole ferns
- Roasted Ribeye with spicy tomato jam, aged balsamic, rosemary garlic potatoes and arugula
- Hawaiian Tenderloin, roasted mushrooms, taro hash, sesame tahini emulsion, broccoli rabe, charred miso
- Sous-vide Flank Steak with pistachio date pesto, Cutting Edge hot sauce, Brussel sprouts, Jerusalem artichokes
Fish
- Hawaiian Catch with celery root puree, salsa verde, lemon emulsion, herb salad
- Day Boat Catch misoyaki with Garlic rapini, crispy sesame rice cake, wasabi and seasonal vegetables
- Mahi-mahi, Molokai sweet potato puree, pineapple salsa, lemongrass butter and seasonal vegetable stir fry
Chicken
- Roasted Chicken Breast, kabocha pumpkin, hazelnut and date gremolata, asparagus
- Chicken Piccata with garlic spaghettini with lemon, capers, white wine, garlic and basil
- Chicken Marsala with Big Island mushrooms, natural reduction, herb salad and whipped potatoes
- Slow Roasted Chicken with celeriac, parsnips, carrots, apple cider emulsion, pancetta vinaigrette and ruby streak
Maui Luau
- Ahi poke with ogo
- Kuma Farm red leaf with red bell peppers, cucumber, green papaya and coconut lime vinaigrette
- Taro Paiai
- Pohole Ferns with Local tomatoes and sesame vinaigrette
- Mahi-mahi, Molokai sweet potato puree, pineapple salsa, lemongrass butter
- Seasonal Vegetable Stir Fry
- Sticky Rice
- Kalbi Ribeye Steak and marinated mushrooms
- Chicken Teriyaki with sesame and green onion
- Slow Roasted Kalua Pork and cabbage
- Spiced Malasadas with coconut curd and pineapple compote
Pork
- Herb Brined Pork Loin with local eggplant caponata, stone fruit puree and quinoa
Vegetarian
- Roasted Kula vegetables with pumpkin gnocchi and herb brown butter
- Farmer’s market vegetable curry with forbidden rice
Cutting Edge Catering
Catering Options and Packages
Every event is unique, and pricing will vary based on factors such as guest count, menu selections, staffing requirements, venue location, rental needs, and service style. The estimates below are designed to give you a general starting point and help you compare common catering options. For the most accurate pricing, reach out with the details of your event and we’ll prepare a customized proposal and quote based on your specific needs.
Full-Service Catering
Ranges from $175 to $300 per person, with most coming in around $250 per person.
Prix-Fixe Catering
These menus allow you to select from our most popular menu items at a package price.
Drop-Off Catering
Ranges from $60 to $200 per person, with most coming in around $150 per person.
Frequently Asked Questions
Questions About Specialty Catering
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Can multiple dietary needs be handled at the same event?
Yes. Menus can be structured so all guests are accounted for without separating them into completely different meals.
Are vegan or gluten-free options limited?
No. Dishes are developed to feel complete, not like modified versions of something else.
How are food allergies handled?
Allergy details are discussed during planning and carried through preparation and service with care.
Can menus be built around a specific cuisine or theme?
Yes. Menus can reflect cultural preferences, themes, or specific types of cuisine.
Is this only for dietary restrictions?
No. Specialty catering also includes fully custom menus built around preferences, not just requirements.
Cutting Edge Catering
Explore Catering Styles & Culinary Inspirations
Specialty Catering
Seated & Plated
Chef Stations
Passed Appetizers
