Hawaiian Regional Buffet #1
Nalo Baby Green Salad with Hau’ula Tomatoes, Toasted Macadamia, Kettled Lumpia Crisps, and Selection of Sweet Onion Lilikoi and Citrus Vinaigrettes
Composed Tropical Fruit Platter with Mango-Mint Dressing
Toasted Leek and Lemongrass Crab Cakes with Kaffir Coconut Aioli
Grilled Cracked Pepper New York Strip With Cabernet-Portobello Reduction
Chinese Preserved Lemon Stuffed Roast Chicken With Chardonnay-Butter Jus
Pan Seared Garlic Prawns with Warm Tomato-Basil Relish
Caramelized Ewa Sweet Onion Whipped Potatoes
Browned Garlic Vegetable du Jour
Hawaiian Sweet Bread Rolls with Whipped Mango Honey Butter
Hawaiian Regional Buffet #2
Nalo Baby Green Salad with Cinnamon Baked Pears, Toasted Macadamia, Goat Cheese Crumble, and Red Wine Lehua Honey Dressing
Pulled 5-Spice Game Hen on Heart of Romaine with Pickled Green Papaya and Mango Salad, Sesame-Cilantro Vinaigrette
Mint Shrimp and Lemongrass-Cilantro Peanut Sauce Rolls
Grilled Petite Pork Tenderloin with Pineapple-Plum Chutney
Pan Seared Citrus Marinated Local Catch With Brown Butter and Parsley Chiffonade
Sweet Lemongrass Soy Braised Boneless Short Ribs With Pineapple-Ginger Gastrique
Lemongrass-Ginger Jasmine Rice
Kabocha Pumpkin and Sweet Corn Sautee
Hawaiian Sweet Bread Rolls with Whipped Mango Honey Butter
Hawaiian Regional Buffet #3
Waimanalo Baby Greens with Mixed Local Veg, Hau’ula Tomatoes, Toasted Macadamia, and Selection of House Dill Ranch and Shallot-Lime Dressings
Cold Tsukemono Salad on Heart of Romaine with Miso-Ginger Dressing
Selection of House Maki and Nigiri Sushi
Kalua Pig and Goat Cheese Won Tons with Red Pepper Papaya Puree
Grilled Petite Filet Mignon with Preserved Cherry Demi-Glace
Citrus-Garlic Marinated Chicken Breast with Lilikoi-Lemon Gastrique
Brown Butter Seared Salmon with Apple-Onion Chutney
Lemongrass-Ginger Jasmine Rice
Browned Garlic Vegetable du Jour
Hawaiian Sweet Bread Rolls with Whipped Mango Honey Butter
Mediterranean Buffet
Composed Antipasti Salad with Heart of Romaine, House Pickled Vegetables, Roasted Red Peppers, Selection of Cured Meats and Red Wine Vinaigrette
Shaved Fennel and Hamakua Tomato Salad with Baby Arugula and Parmesan Citrus Dressing
Cold Orzo Salad with Caramelized Red Onion, Kalamata, Feta, and Shaved Asiago
Pan Seared Garlic Shrimp, Tomato Basil Relish Saut.ed Fennel
Parmesan Crusted Mahi-mahi with Toasted Cumin Tomato
Lamb Osso Bucco with Rosemary Cabernet Jus
Porcini and Portobello Pasta with Caramelized Sweet Onion and Saut.ed Garlic Arugula
Fettuccini Pasta with Hamakua Tomato and Basil Cream
House Baked Basil Garlic Bread
Local Luncheon Buffet
Waimanalo Baby Greens with Mixed Local Veg, Hau’ula Tomatoes, Toasted Macadamia, and Selection of House Dill Ranch and Shallot-Lime Dressings
Mint Shrimp and Pickled Green Papaya Salad Rolls with Lemongrass-Cilantro Peanut Sauce
Kalua Pig and Goat Cheese Won Tons with Red Pepper Papaya Puree
Sweet Lemongrass Soy Braised Boneless Short Ribs With Pineapple-Ginger Gastrique
5-Spice Honey Soy Marinated Chicken Satay Skewers
Hong Kong Style Chow Mein with House Made Char Siu And Mixed Vegetables
Braised Oxtail and Kim Chee Fried Rice
Luau Buffet
Waimanalo Baby Greens with Hau’ula Tomato, Local Veg, Toasted Macadamia, and Selection of House Dill Ranch and Sweet Onion Lilikoi Dressings
Smoked Salmon Lomi with Lemongrass Chili Pepper Water
Banana and Ti Leaf Steamed Kalua Pork
Coconut Chicken or Squid Luau
Beef and Kalo Stew
Pineapple Glazed Teriyaki Chicken
Okinawan Whipped Potatoes
Steamed White Rice
Hawaiian Sweet Bread Rolls with Whipped Mango Honey Butter
Pupu Reception Options
Kalua Pig and Goat Cheese Won Tons with Rep Pepper Papaya Puree
Ginger Chicken and Vegetable Lumpia with Apple Onion Soy Butter
Toasted Leek and Lemongrass Crab Cakes with Kaffir Coconut Aioli
Maryland Style Crab Cakes with Cajun Remoulade
Carrot and Sweet Onion Risotto Cakes with Toasted Cumin Tomato
5-Spice Duck Confit Spring Rolls with Lemon Gastrique
Crispy Basil Wrapped Shrimp with Lemongrass Chili Aioli
Crab and Arugula Won Tons with Mascarpone and Lemon Aioli
Slow Roasted Pork with Sesame Leeks and Hoisin-Bourbon Reduction On Steamed Bao
Petite Filet Mignon with Cabernet Poached Portobello
5-Spice and Honey Soy Chicken Sataym
Shrimp and Lobster Tartlets with Lemon Greolata
Guava Smoked Pork Sliders with Tomato-Bacon Jam
Kalua Pork Sliders with Pineapple-Mango Chutney
Kukui Italian Sausage and Mascarpone Stuffed Mushrooms
Miniature Kalua Pig Tacos with Goat Cheese and Papaya Salsa
Hau’ula Tomato and Caramelized Fennel Bruschetta
Mint Shrimp and Pickled Green Papaya Salad Rolls
Truffled Hau’ula and Arugula Mascarpone Tartlets
Chardonnay Poached Shrimp with Pineapple-Mint Salsa
Selections of House Rolled Maki or Nigiri Sushi
Salmon and ‘Ahi Tartare on House Lumpia Chips
Sweet Onion and ‘Ahi Poke with Selection of Sesame Ogo, Spicy Garlic, or Cilantro Firecracker Sauces
Plated Menu Option #1
Toasted Leek and Lemongrass Crab Cakes with Kaffir Coconut Aioli
Waimanalo Baby Greens with Cinnamon Baked Pears, Toasted Macadamia, Local Goat Cheese, and Red Wine Lehua Honey Dressing
Choice of Citrus Marinated Local Catch or Pan Seared Duck Breast with Celeriac Puree, Ume Balsamic Reduction, Wilted Arugula, And Pineapple-Mango Chutney
Mango-Macadamia Spring Rolls with Lilikoi Cr.me Anglaise and Hawaiian Vanilla Bean Ice Cream
Plated Menu Option #2
Tahitian Coconut Ceviche with Spicy Papaya Relish and Avocado Butter
Pan Seared Scallop and Grilled Heart of Palm Salad with Baby Arugula, Shaved Fennel, and Shallot-Lime Vinaigrette
Choice of Pan Seared Local Catch or Grilled Filet Mignon on Fingerling Potato and Crimini Sautee, Brown Butter Zucchini, and Chinese Cherry Demi Glace
White Chocolate Banana Cream Tartlets with Dark Chocolate Ganache, Macadamia Ice Cream