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Menu # 1
$50 per person, plus chefs. Minimum of 100 people
Pass Appetizer (Butler Style)
Roasted Butternut & Lobster Bisque Shooter with Crème Fraiche and Chives
Sesame Crusted Fresh Ahi Poke Roulade with Ocean Salad Poke Sauce, Crispy Flat Bread
Kataifi and Macadamia Nut Encrusted Jumbo Black Tiger Prawns
Sun-dried Tomato and Puna Goat Cheese Wonton
Hot Appetizer
Alaskan King Crab Cakes with Roasted Garlic Aioli
Vegetarian Spring Rolls with Pineapple Plum Sauce
Grilled Pork Tenderloin Sate’ with Thai Peanut Sauce
Cold Appetizer
Smoked Duck Breast Salad with Tangerine Vinaigrette
Bistro Chicken Salad with Soy Ginger Dressing and Candied Walnuts
Organically Grown Big Island Baby Romaine with Caesar Dressing
Aloun Farms Green Beans & Fresh Heart of Palm Salad, Raspberry Vinaigrette
Chef Station
Breast Of Chicken Pineapple Curry and Baby Vegetables
Braised Boneless Beef Shortribs with Hawaiian Taro and Kabocha Pumpkin
Spicy Garlic and Pepper with Jumbo Black Tiger Prawns, Red Onion and Cilantro
Stir-fried Sugar Snap Peas with Baby Corn and Ewa Sweet Onions
Grilled Fresh Atlantic King Salmon with Truffle Madeira Sauce
Steamed Rice and Mashed Potato
Dessert
Peanut Butter Opera Almond Cake
Roasted Pineapple & Macadamia Nut Tart
Tahitian Vanilla Crème Brulee with Fresh Strawberry
Hawaiian Vintage Chocolate Mousse Cake
Green Tea Tiramisu
Menu # 2
$45 per person, plus chefs. Minimum of 100 people
Pass Appetizer (Butler Style)
Sesame Crusted Fresh Ahi Poke Roulade with Ocean Salad Poke Sauce, Crispy Flat Bread
Kataifi and Macadamia Nut Encrusted Jumbo Black Tiger Prawns
Sun-dried Tomato and Puna Goat Cheese Wonton
Hot Appetizer
Alaskan King Crab Cakes with Roasted Garlic Aioli
Vegetarian Spring Rolls with Pineapple Plum Sauce
Grilled Pork Tenderloin Sate’ with Thai Peanut Sauce
Cold Appetizer
Smoked Duck Breast Salad with Tangerine Vinaigrette
Bistro Chicken Salad with Soy Ginger Dressing and Candied Walnuts
Organically Grown Big Island Baby Romaine with Caesar Dressing
Chef Station
Breast Of Chicken Pineapple Curry and Baby Vegetables
Braised Boneless Beef Shortribs with Hawaiian Taro and Kabocha Pumpkin
Spicy Garlic and Pepper with Jumbo Black Tiger Prawns, Red Onion and Cilantro
Stir-fried Sugar Snap Peas with Baby Corn and Ewa Sweet Onions
Grilled Fresh Atlantic King Salmon with Truffle Madeira Sauce
Steamed Rice and Mashed Potato
Dessert
Peanut Butter Opera Almond Cake
Roasted Pineapple & Macadamia Nut Tart
Tahitian Vanilla Crème Brulee with Fresh Strawberry
Hawaiian Vintage Chocolate Mousse Cake
Menu # 3
$40 per person, plus chefs. Minimum of 100 people
Pass Appetizer (Butler Style)
Sesame Crusted Fresh Ahi Poke Roulade with Ocean Salad Poke Sauce, Crispy Flat Bread
Kataifi and Macadamia Nut Encrusted Jumbo Black Tiger Prawns
Sun-dried Tomato and Puna Goat Cheese Wonton
Hot Appetizer
Alaskan King Crab Cakes with Roasted Garlic Aioli
Vegetarian Spring Rolls with Pineapple Plum Sauce
Grilled Pork Tenderloin Sate’ with Thai Peanut Sauce
Cold Appetizer
Smoked Duck Breast Salad with Tangerine Vinaigrette
Bistro Chicken Salad with Soy Ginger Dressing and Candied Walnuts
Organically Grown Big Island Baby Romaine with Caesar Dressing
Chef Station
Breast Of Chicken Pineapple Curry and Baby Vegetables
Braised Boneless Beef Shortribs with Hawaiian Taro and Kabocha Pumpkin
Stir-fried Sugar Snap Peas with Baby Corn and Ewa Sweet Onions
Grilled Fresh Atlantic King Salmon with Truffle Madeira Sauce
Steamed Rice and Mashed Potato
Dessert
Peanut Butter Opera Almond Cake
Tahitian Vanilla Crème Brulee with Fresh Strawberry
Hawaiian Vintage Chocolate Mousse Cake
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