For ease in building your own custom menu, we have created our Food Lists:

Appetizers

Ahi Poketini
avocado, unagi sauce, fresh ogo, tobiko, crispy wontons, wasabi aioli

Lumpia Wrapped Shrimp Sticks
Indonesian soy, toasted coconut, Thai basil oil & chili sauce

Grilled Duck Skewers
spicy Mongolian sauce, fresh cilantro & cherry glaze

A Sip of Melon Soup
served with a prosciutto wrapped melon skewer

Shiso Wrapped Raw Hamachi
jalapeno puree & soy-limu vinaigrette

Poke “Pizza”
ahi poke, kaiwere sprouts, spicy sesame aioli, chives & tobiko on “thin crust” wonton chips

Crispy Wrapped Shrimp
lilikoi sweet and sour sauce, sambal & fresh mint

Panko Crisped Lobster Roll
topped with avocado, ahi, pickled ginger-mayo, & garlic chili sauce

Kona Kampachi Nigiri
Japanese cucumber, inamona & white truffle soy jus

Flash Roasted Misoyaki Salmon Nigiri
sake infused tangerine juice

Island Ahi Tartare
with togarashi aioli, avocado & tobiko caviar in black sesame tuille cups

Marinated Flank Steak Canapé
Served on crostini w/ black pepper-fennel aioli, caramelized onions, grilled roma tomatoes

Hoisin Smoked Duck & Taro Chip Canapés
with shiso leaves & fresh Oregon berries

Asian Shrimp “Cocktail”
with two colored tomato coulis & sesame seared tiger shrimp, served in a shot glass

Port Glazed Figs
with marscopone & proscuitto on almond tuille

Scallops on the Half Shell
with truffle-yuzu aioli, kabayaki & caviar

Kalua Chicken Flautas
with Asian guacamole, lomi lomi tomatoes & Hawaiian chile pepper sour cream

Nori Seared Shrimp Sticks
with miso aioli & wasabi

Baked Brie Canape
with maple syrup, spiced sautéed apples & candied pecans

Ahi Sashimi “Italian Style”
served on olive oil crostini with caper-black pepper aioli, olive tapenade & fresh oregano

Sweet Chili Glazed Shrimp
served in cucumber cups with fresh mint & Thai peanut sauce

Fig Cakes & Saga Blue Cheese
with il Vincotto & micro arugula

Coconut Grilled Chicken Satay
with a basil Thai red curry peanut sauce

Prosciutto Wrapped Tiger Shrimp
with micro celery, il Vincotto, pine nut tomato relish, baby basil

Feta Cheese & Pesto Crostini
with olive tapenade, sweet basil & balsamic reduction

“Grilled Cheese” & Tomato Soup ‘Martini’
two colored vine-ripened tomato soup with a fresh mozzerella & basil crostini ‘sandwich,’ served in a martini glass

Togarashi Charred Rare Ahi
served on bamboo forks with pickled ginger, caviar & wasabi aioli

Oyster Shooters
Fresh oyster in chipotle fire-charred tomato gazpacho in a shot glass with Hawaiian alae salted rim

Assorted Island Sushi
with blue crab, unagi, salmon, kabayaki & tobiko caviar

Kalua Pig Quesadillas
with gouda, avocado & lomi tomato salsa

Kauai Shrimp & Taro Cakes
with smoked poi foam, micro cilantro & green zebra lomi tomatoes

Gorgonzola Canapés
served on toasted rye bread with concord grapes

Kilauea Goat Cheese Tea Sandwich
with kalamata olive tapenade, vine- ripened tomatoes & fresh thyme

Smoked Chicken Quesadillas
with “west side” mango salsa, fontina cheese & chili crème fraiche

Kauai Shrimp & Scallop Potsticker
with sesame seeds & Chinese Black bean sauce

Spoonfuls of Kilauea Sweet Corn Crème Brulee
with lobster, tarragon & chives, served in ceramic spoons

Saffron Seafood Custard
with crab, tomatoes & basil, served in cereamic spoons

Cucumber, Mint & Chicken Summer Rolls
with sesame orange chili sauce

Plated Appetizers

Panko Crisped Shrimp & Asparagus Sushi
with tobiko caviar, ginger aioli & sesame-wasabi dressed field greens

Thai Style Chicken & Shrimp Lumpia
with kaffir lime –chili mango sauce

Ahi Sashimi
with truffle oil, yuzu-soy, & sesame tossed micro greens

Lemongrass-honey Glazed Shrimp
with basil-sweet chili butter

Crispy Char Siu Duck Moons
with baby cilantro & pomegranate glaze

Sweet Shoyu Glazed Tiger Shrimp
with sesame cream & pickled ginger

Ginger Seared Diver Sea Scallops
with micro shiso & passion fruit beurre blanc

Kauai Shrimp & Taro Cakes
with smoked poi foam, micro cilantro & green zebra lomi tomatoes

Blackened Shrimp
with grilled polenta, papaya salsa, smoked paprika oil


Soups

Kilauea Sweet Corn Bisque
Served with lobster & landcress

Roasted Ginger Butternut Squash Soup
with spiced caramelized apples & maple cream

Cream of Asparagus Soup
with tomato, sweet corn & chives

Italian Tomato Bisque
wth Romano cheese & olive-oil crostini

Pan Steamed Clams
in saffon white wine broth with spinach, tomatoes & tarragon compound butter

Chilled Hayden Mango Soup
with candied orange zest & basil-mint glaze

Yukon Gold Potato Soup
with caramelized leeks,truffle oil & chive emulsion

Chilled Coconut & Honeydew Melon Soup
with dried mango, macadamia nuts & fresh mint

Lobster Bisque
with shrimp, chives & taro


Salads

Kilauea Sweet Corn & Arugula Salad
with smoked tomato oil, Romano-Reggiano & cherry tomato vinaigrette

Okinawan Spinach & Field Greens
with strawberry passion-fruit dressing,

Kilauea goat cheese & candied macadamia nuts

Antipasta of Grilled Portobello Mushroom & Local Feta Cheese
with vine-ripened tomatoes, il Vincotto, olives, pine nuts

Wilted Spinach Salad
With figs, Kilauea chevre, walnuts & pancetta vinaigrette

Arugula & Candied Pecan Salad
with gorgonzola & a sesame miso vinaigrette

Nalo Farmed Three Tomato Salad
with Kauai baby greens, olives, feta & balsamic vinaigrette


**If not listed, each entrée includes appropriate seasonal starch and vegetable side dishes.

Seafood

Sesame Grilled Tiger Shrimp
with shellfish cream & miso butter

Cilantro Seared Hawaiian Moonfish
with lobster nage & Chinese black bean sauce

Italian Herb Seared Opah
saffron mashed potatoes, roasted tomatoes, basil beurre blanc

Wood Grilled Shutome
with white corn, tarragon & truffle-lobster sauce

Fresh Seared Island Onaga
with crispy limu, scallion oil, edamame & inamona poke tomato vinaigrette

Garlic Herb Sauteed Shrimp
with smoked yellow tomato sauce & macadamia nut pesto

Herb & Pine Nut Baked Opah
with tarragon mashed potatoes, roasted red pepper cream, chevre & tomato relish

Cilantro Seared Island Onaga
with a roasted tomato truffle soy vinaigrette

Parmigiano-Reggiano Encrusted Onaga
taro gnocchi, tomato concasse, fresh oregano, capers, saba & basil infused olive oil

Japanese Pepper Seared Island Ahi
with pickled ginger, sake honey soy butter, wasabi

Pine Nut & Thyme Encrusted Mahimahi
with a scampi style smoked tomato beurre blanc & Italian herb oils

Sesame Seared Garden Island Ahi
with black bean roasted garlic soy vinaigrette

Ginger Glazed Opakapaka
with basil & miso lychee cream sauce

Asian Herb Grilled Mongchong
with a roasted garlic black bean beurre blanc, sesame chili oil & lomi tomatoes

Ginger Seared Sea Scallops
passion fruit beurre blanc, basil oil & micro shiso

Garlic Herb Grilled Lobster Tail
with tarragon Italian parsley butter & sun-dried tomato olive oil

Asian Pesto Baked Lobster Tail
shoyu-truffle butter, sesame chili oil & sake braised lotus root

Lemongrass Crusted Fish
With coconut risotto, green curry vinaigrette & mango chutney

Teriyaki Grilled Salmon
blood orange ponzu sauce, cucumber-jicama salad

*These fish are interchangeable with preparations. We always use the freshest fish possible. If your selection is unavailable/out-of-season, we will substitute an appropriate fish.


Meat & Game

Soy Mustard Glazed Beef Tenderloin
with Asian demi-glace, ginger butter & micro cilantro

Rosemary Rubbed Filet Mignon
mac-n-blue cheese, olive oil roasted tomatoes, crispy pancetta & porcini mushroom pan sauce

Surf-n-Turf of Fire Roasted Filet Mignon
with crab & corn hash, grilled shrimp skewers, lobster sauce & roasted shallot-marsala pan sauce

Roasted Filet Mignon
oyster mushroom risotto, pearl onion demi, prosciutto, fresh made mozzarella & basil marinated tomatoes

Olive Oil Grilled Filet Mignon
pesto, Chianti-thyme demi, Balsamic tomato marmalade & crispy blue cheese “ravioli”

Garlic Grilled Filet Mignon
wasabi mash, unagi sauce, Chinese mustard, crispy shrimp & miso aioli

Asian Grilled Filet Mignon
with red wine hoisin reduction, purple potato chips & baby basil

Fire Roasted Tenderloin of Beef
with a Philipino style peppercorn “adobo” sauce

“Korean Style” Grilled Filet Mignon
scallion mashed potatoes, chili oil & kal-bi glaze

Seared Venison Medallions
with madeira poha berry demi glace & candied ginger

“Contemporary Style” Beef Wellington Napoleon
layered with puff pastry, wild mushroom duxelle, truffle whipped potatoes, local asparagus & gorgonzola cabernet reduction

Tender Braised Osso Bucco
basil mashed potatoes, Romano cheese, pine nut crusted eggplant & roasted garlic Pinot Noir reduction

Fresh Thyme Seared Veal Medallions
with potato lasagna, roasted shallots & marsala porcini sauce

Seared Venison Medallions
micro basil, port cherry demi glace & taro chips

Herb Grilled Filet Mignon
with a foie gras roasted shallot cabernet sauce


Lamb

Herb Grilled Rack of Lamb
with apricot sweet & sour, purple potato chips & micro basil

Kauai Pesto Roasted Lamb
creamy marscopone polenta, thyme-grilled oyster mushrooms & roasted shallot madeira reduction

Rosemary Grilled Rack of Lamb
candied shallots, Kilauea chevre, pine nuts & roasted garlic Pinot Noir reduction

Ginger Grilled Rack of Lamb
with red wine hoisin reduction, taro chips & baby basil


Pasta

Ravioli of Ricotta, Spinach & Wild Mushroom
with prosciutto, fresh sage, heirloom tomato butter & basil oil

Full Moons of Lobster & White Truffle
with tomato nage, tarragon foam & osetra caviar

Ravioli of Kauai Shrimp & Sea Scallops
roasted red pepper pesto & Italian parsley puree

Farro, Roasted Garlic & Spinach Risotto
with Romano cheese, portabella mushrooms & fresh oregano

Fettuccine Pomodoro
with pecorino Romano, fried basil & herb cream sauce

Kauai Shrimp & Lobster Mousse Stuffed Manicotti
with saffron lobster nage, asparagus tips & oyster mushrooms


Poultry

Seared Duck Breast
Chinese taro chips, ginger star anise demi glace & Big Island poha berry chutney

Coconut Milk Grilled Chicken Satays
with Thai basil peanut sauce, banana lumpia & chili syrup

Prosciutto Wrapped Chicken Breast
with porcini mushroom marsala cream sauce

Beach Wood Grilled Chicken Breast
with fine herb chardonnay cream sauce & chive oil

Asian Seared Duck Breast
with hoisin blackberry reduction & crispy purple potatoes


Vegetarian

Marinated Sautéed Portobello Mushroom
with wood grilled polenta cake, sun-dried tomato puree & micro basil

Ricotta-Spinach Stuffed Poached Nalo Tomatoes
with wild mushroom ragout, roasted garlic cloves & oregano cream

Tempura Asparagus & Ginger-Soy Braised Daikon
wasabi dressed radish sprout salad & lotus root

Island Tomato & Tofu Poke
cucumber kim chee, crispy limu & Hawaiian chili soy vinaigrette


After Dinner “Hors D’Oeuvres"

Chocolate Uncovered Strawberries
dark chocolate mousse with fresh Kula farmed strawberries on tuille chips

Milk Chocolate & Bananas
milk chocolate mousse on banana chips with candied macadamia nuts

Cherry Covered Chocolate
fresh bing cherries on top caramel coated brownies with chocolate ganache

Haupia Canapé
coconut pudding & dried pineapple on top macadamia nut tuille

Apples~n~Cheese
cinnamon sautéed apples with candied pecans, apple-caramel sauce & blue cheese mousse on puff pastry

Banana Brownies
peanut butter brownies with Kauai apple banana custard & shaved chocolate

Chilled Hayden Mango “Shooter”
Served in a shot glass with Li Hing Mui dusted rim, fresh pineapple & guava coulis

Spoonfuls of Crème Brulee
Basil-Lemongrass, Milk Chocolate-Coconut & Cappuccino (other flavors available upon request)


Plated Desserts

New Wave Haupia “Stack”
with layered crispy sesame cookies, passion fruit pastry cream & guava puree

Coconut-Chocolate Crème Brulee
Made with real coconut milk and the highest quality chocolate

Kauai Apple Banana Lumpia
with Tahitian vanilla bean custard & Jamaican rum spiked hot caramel

Lemongrass Crème Brulee
with palm sugar & caramelized Kauai bananas
(Featured at the Gourmet Gala Dinner at KCC, 2002)

Kilauea Chevre Cheesecake
with macadamia nut crust, fresh mango & basil syrup

Cappuccino Crème Brulee
with caramelized palm sugar, chocolate & fresh nutmeg

Tiramisu Cheesecake
with ladyfingers, marscopone center & kaluha-chocolate crust