Culinary Inspiration

Passed Appetizers

Ahi poke with ogo on Molokai sweet potato chip

Kalua pork wonton with guava jam

Eggplant with sesame miso glaze

Brie and apricot crostini

Grilled Flatbread with artichokes and roasted fennel tapenade

Eggplant misoyaki skewers with toasted sesame seeds

Shrimp lettuce cups with daikon carrot slaw and kaffir lime vinaigrette

Tofu lettuce cups with Napa cabbage and kaffir lime

Pulled Pork Tacos with mango salsa, purple cabbage and corn tortillas

Jerked Chicken with plantains, crème fraiche, mango chutney on flour tortilla

Poisson Cru of Hawaiian catch coconut lime ceviche on cucumber

Garlic grilled baguette with melted mozzarella and tomato bruschetta

Flatbread with caponata and fennel pollen

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

Entrees

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

Searns

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

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

Desserts

Pineapple upside down cake, crumbled angel food cake, allspice caramel, haupia ice cream

Spiced malasadas with coconut curd and pineapple compote

Lilikoi tart, marinated Kula black raspberries, nasturtium salad

Chamomile panna cotta with spiced honey and almond biscotti

Italian Family Style

Local mushroom and truffle risotto with Reggiano parmesan

Kabocha pumpkin Gnocchi with sage brown butter and alfredo

Haiku tomato and buffalo mozzarella caprese with basil, coriander balsamic vinaigrette and shaved Maui onions

Classic Caesar Salad

Hawaiian Catch Saffron Piccata with garlic spaghettini

Chicken Marsala with Big Island mushrooms natural reduction, herb salad and whipped potatoes

Roasted Ribeye with spicy tomato jam, aged balsamic, rosemary garlic potatoes and arugula

Tiramisu with citrus Marsala, Cardamom cacao

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

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