Special requests always welcome!

Pupus (Appetizers)

Fresh Island Fish Apps

  • Poke ~ Ahi, Ono and Wild Salmon
  • Sashimi ~ Ahi, Ono, or Hamachi, Fennel and Coriander crusted or Sesame crusted with Avocado Wasabi Sauce
  • Sashimi with Spicy Macadamia Nut ­Miso Sauce
  • Sushi ~ Maki (cut rolls) Temaki (hand rolls) Nigiri made with fresh island Fish, Prawns, Veggies, Tropical Fruits, etc.
  • Ceviche ~ Coconut, Ahi, Lime with fresh Herbs, Sweet Onion served with a Warm Baguette
  • Ceviche with Citrus sections wrapped in Wild Smoked Salmon with Tangerine Vinaigrette
  • Ahi Carpaccio with Tomatoes, Meyer Lemon Zest, Sweet Basil, Capers, Hawaiian Salt
  • Mahi Mahi crusted with toasted Macadamia and Sesame topped with Lemongrass, Ginger, Garlic Sauce
  • Opah slices with Sweet Onion Purée
  • Hamachi Kabocha “Ravioli” with Beet, Red Wine Reduction

Kauai Shrimp Apps

  • Key Lime Shrimp with Lemongrass Chili Sambal
  • Tangerine Glazed, Herb Shrimp
  • Cilantro Lime Shrimp
  • Baked Prawns with Shallot Orange Sauce and Herbs

Vegetable Apps

  • Kale, Roasted Vegetable rolls topped with Ali’i Mushroom Cream
  • Flatbread triangles with Kunana Dairy Goat Cheese, Herbs and Roasted Vegetables
  • Taro and Okinawan Purple Sweet Potato patties with Lemon Basil and fresh Pineapple
  • Creamy, local Oyster Mushroom quesadillas or Crostini bites with Tropical fruit Salsa
  • Local Oyster Mushroom stuffed Cherry Tomatoes with Plum Herb Vinaigrette
  • Roasted heirloom Tomato and Basil, Mac nut Bruschetta
  • Sweet and Spicy Garbanzo Bean dip with Japanese Cucumber and other local Crudités
  • Baby romaine cups with Gingery chickpeas, Veggies and Kunana Dairy Goat Cheese
  • Roasted Okinawan Purple Sweet Potato wedges and/or Fingerling potatoes with smoky Pepper Lime Aioli

Poultry Apps

  • Orange, Ginger, Garlic Chicken, Roasted Red Pepper Bites
  • Parmesan Chicken Bites with homemade Ranch
  • Meyer Lemon Cream Chicken Bites

Grass Fed Island Beef Apps

  • Sliders with Caramelized sweet onion on Sourdough bread
  • Roasted Tomato, Sweet and Sour Chili Spice Meatballs on Hanalei Bread Co’s Como
  • Four Herb Rubbed Steak with Roasted Corn and Tomato Salsa

Kaneshiro Pork Apps 

  • Spice rubbed Kaneshiro Pork Tenderloin Skewers
  • Pulled Kaneshiro Pork on Crostini with Pineapple Glaze and Roasted Red Pepper
  • Spiced, Sliced Kaneshiro Pork Chop with Pineapple Salsa

Cheese Apps

  • Kunana Dairy Goat Cheese with popped spice seeds and Cilantro Mint Chutney
  • Kunana Dairy Goat Cheese variety with crostini and Pineapple and Banana Butter
  • A platter with a mixture of hard and Goat Cheeses, Tropical Fruit and flavored Macadamias
  • Goat cheese grapes rolled in toasted Macadamia nuts
  • Cheesy Polenta bites with Lemon Basil Macadamia nut Pesto

Salads

  • Avocado citrus Arugula Salad with Lilikoi Vinaigrette
  • Arugula and Fennel Salad and Kunana Dairy Goat Cheese with Sweet Orange Vinaigrette
  • Hawaiian style Waldorf Salad with Papaya, Carrot, Celery, Mac nuts, dried Banana on a bed of mixed Greens
  • Abundant Farmer’s market Salad with Kunana Dairy Goat Cheese and Herb plum Vinaigrette
  • Chop Salad with Meyer Lemon Vinaigrette
  • Heirloom Tomato, Cucumber, Romaine and fresh Mozzarella Salad with Basil Vinaigrette
  • Jicama and mountain Apple slaw with fresh Mint and Rice Vinaigrette
  • Japanese Cucumbers with Mint, Meyer Lemon, Yogurt, Herb Dressing
  • Curly and Red Kale and toasted Sesame Seeds with Lemony Plum Vinaigrette

Entrées

Sides can be happily mixed and matched between entrées

Fresh Island Fish Entrées

Fish preparations and sauces can be happily mixed and matched between most dishes

  • Ahi Wasabi Macadamia Nut Crust with Tropical Salsa Or Ahi with Peppered, Pineapple Sage Vinaigrette ~ Coconut Ginger Basmati Rice ~ Braised Baby Bok Choy with Balsamic Glaze
  • Ono seared with Garlic, Basil Coconut Sauce Or Ono with Macadamia Nut Crust, Spicy
  • Lemongrass­ Coconut Broth ~ Citrus Maple Glazed Yams ~ Steamed Broccoli with Meyer Lemon Cream
  • Opah with Sweet Citrus Sauce and Fresh Herbs or Opah with Sweet Onion Puree ~ Scalloped Sweet Potatoes ~ Roasted Broccoli
  • Mongchong with Red Curry Coconut Or Mongchong with Longon, Ginger Sauce~ Roasted Ginger Sweet Purée ~ Kale with Ali’i Mushrooms and Caramelized Onions
  • Opakapaka Ginger Panko encrusted with Plum Wine Sauce Or Hawaiian Snapper Coconut Oil poached with Roasted Tomato Vinaigrette ~ Vanilla Jasmine Rice ~ Seasonal Vegetable Stir Fry
  • Mahi Mahi with Pineapple Sambal Or Mahi Mahi with Meyer Lemon Vinaigrette and Fried Ginger ~ Coconut Ginger Purple Sweet Potato Puree ~ boiled Kale with toasted Garlic Macadamia Nuts
  • Hamachi seared with a savory Herb broth Or Hamachi with Spicy Papaya Kabocha Squash Sauce ~ local Squash, Truffle Puree ~ Sesame Green Beans

Organic Chicken

  • Meyer Lemon Herbed Chicken and Wilted Greens ~ Rice pilaf ~ Local Moloa’a Sweet Corn and Heirloom Tomatoes with Creamy Basil Sauce
  • Chicken Breast Stuffed with Kunana Dairy Goat Cheese, prosciutto and Fried Sage topped with Roasted Tomato Caper Sauce ~ Roasted Fingerling Potatoes ~ Pan Roasted Asparagus
  • Fresh Orange, Ginger, Maple Glazed Chicken ~ Ghee fried Purple Sweet Potatoes ~ Lemony Steamed Broccoli

Grass Fed Island Beef

  • Four Herb rubbed local grass fed New York Steak ~ Garlic mashed Yukon gold potatoes ~ crispy Sesame Green Beans
  • Red Wine and Soy Marinated local grass fed Flank Steak ~ Lemon Parsley Yukon Gold Potatoes ~ Roasted Broccoli with toasted Garlic Mac Nuts
  • Slow Roasted local Beef Tenderloin ~ Roasted Pumpkin ~Ali’i Mushroom Ragout
  • Braised local Short Ribs ~ Kabocha Squash Purée ~ Longbeans and Mac Nuts

Kaneshiro Pork

  • Slow Roasted Kaneshiro Pork with Pineapple Glaze ~ Ginger, Garlic Rice ~ Braised Onions and Greens
  • Braised Onion, Fennel Kaneshiro Pork ~ Roasted Corn ~ Wilted Green
  • Kaneshiro Pork Chops ~ Scalloped Potatoes ~ Sesame Green Beans

Lamb

  • Local lamb is available for very large parties with advanced notice

Vegan Entrées

  • Cannellini Bean topped with Ali’i’ Mushroom , Baby Bok Choy sauté with Cilantro Pesto ~ Mac Nut Brown Basmati Rice Pilaf
  • Lentil Grain Veggie Patties on Whipped Purple Sweet Potatoes with sautéed Veggies
  • Marinated Ali’i Mushrooms on Polenta topped with Roasted Tomato and Sweet Pepper Basil Sauce ~ Sautéed Rainbow Chard
  • Kabocha squash filled with White Beans, Caramelized Onions topped with Coconut Basil Cream ~ Tender Sautéed Kale
  • Braised whole Carrots with a savory Tomato Sauce ~ Jasmine Rice Pilaf ~ Meyer Lemon Zested Broccoli
  • Roasted Cauliflower Steaks, Broccoli and Eggplant with fresh Herbs, Olives and Cherry Tomatoes
  • Okinawan Purple Sweet Potato Gnocchi * with bright Green Herb Arugula Sauce ~ heirloom Tomato Salad

*contains eggs

Desserts

  • Flourless Chocolate Cake with fresh Whipped Cream and Island Fruit topping
  • Flourless Chocolate brownie Cake with Berry Sauce and Whipped Cream
  • Lilikoi or Citrus Chiffon Pie
  • Hawaiian style Carrot Cake with Maple Cream Cheese Frosting
  • Pineapple Upside Down Cake
  • Caramelized Pineapple and Apple Bananas with Dark Chocolate drizzle and fresh Whipped Cream (can be made vegan)
  • Local Fruit Bread Pudding
  • Pineapple and Banana Butter Turnover
  • Koloa Rum Fruit Jam with Shortbread Cookies
  • Warm Apple crisp with locally made vanilla Bean ice Cream (can be made vegan)
  • Apple Pie and fresh Whipped Cream (can be made vegan)
  • Triple layer vegan chocolate cake with chocolate frosting

Every dish is gluten free. The bread can be substituted for gf bread and all desserts can be made

Organic local ingredients used as often as possible including grass fed beef, pork, lamb, bread and goat cheese