For ease in choosing a pre-set menu, we have gathered
our sample menus for review:
Island Wedding
I
Hor’dourves
Asian Shrimp “Cocktail” ~ with two colored tomato coulis & sesame seared tiger shrimp, served in a shot glass
Marinated Flank Steak Canapé ~ served on crostini w/ black pepper-fennel aioli, caramelized onions, grilled roma tomatoes
Port Glazed Figs ~ with marscopone & proscuitto on almond tuille
Second Course
Roasted Ginger Butternut Squash Soup ~ with spiced caramelized apples & maple cream
Entrée
Cilantro Seared Hawaiian Moonfish ~ with lobster nage & Chinese black bean sauce & Soy Mustard Glazed Beef Tenderloin ~ with Asian demi-glace, ginger butter & micro cilantro
Island Wedding
II
Hor’dourves
Hoisin Smoked Duck & Taro Chip Canapés ~ with shiso leaves & fresh Oregon berries
Salmon Tartar ~ with wasabi crème fraiche, micro greens on a black sesame infused parmesan chip
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
Second Course
Yukon Gold Potato Soup ~ with caramelized leeks, truffle oil & chive emulsion
Entrée
Wood Grilled Shutome ~ with white corn, tarragon & truffle-lobster sauce
&
Wood Grilled Filet Mignon ~ with portobella mushrooms, roasted garlic & rosemary cabernet sauce
Island Wedding
III Hor’dourves
Island Ahi Tartare ~ with togarashi aioli, avocado & tobiko caviar in black sesame tuille cups
Smoked Salmon Potato Blini ~ with crème fraiche, caviar & fine herbs
Feta Cheese & Pesto Crostini ~ with olive tapenade, sweet basil & balsamic reduction
Entree
Sesame Grilled Tiger Shrimp ~ with shellfish cream & miso butter
&
Asian Grilled Filet Mignon ~with red wine hoisin reduction & baby basil
Island Wedding
IV
Hors d’oeuvres
Marinated Flank Steak Canapé ~ served on crostini w/ black pepper-fennel aioli, caramelized onions, grilled roma tomatoes
Nori Seared Shrimp Sticks ~ with miso aioli & wasabi
“Grilled Cheese” & Tomato Soup ‘Martini’ ~ two colored vine-ripened tomato soup with a fresh mozzerella & basil crostini ‘sandwich,’ served in a martini glass
Second Course
Wilted Spinach Salad ~ with figs, Kilauea chevre, walnuts & pancetta vinaigrette
Entree
Garlic Herb Grilled Lobster Tail & Filet Mignon ~ with tarragon beurre blanc, sun-dried tomato oil & foie gras peppercorn cognac sauce
Island Wedding
V
Hor’dourves
Sweet Chili Glazed Shrimp ~ served in cucumber cups with fresh mint & Thai peanut sauce
Baked Brie Canape ~ with maple syrup, spiced sautéed apples & candied pecans
Togarashi Charred Rare Ahi ~ served on bamboo forks with pickled ginger, caviar & wasabi aioli
Entree
Beach Wood Grilled Chicken Breast ~ with fine herb chardonnay cream sauce & chive oil
Island Wedding
VI
Hors d’oeuvres
Asian Shrimp “Cocktail” ~ with two colored tomato coulis & sesame seared tiger shrimp, served in a shot glass
Kalua Chicken Flautas ~ with Asian guacamole, lomi lomi tomatoes & Hawaiian chile pepper sour cream
Feta Cheese & Pesto Crostini ~ with olive tapenade, sweet basil & balsamic reduction
Second Course
Arugula & Candied Pecan Salad ~ with gorgonzola & a sesame miso vinaigrette
Entree
Garlic Herb Sauteed Shrimp ~ with smoked yellow tomato sauce & macadamia nut pesto
&
Wood Grilled Filet Mignon ~ with portabella mushrooms, roasted garlic & rosemary cabernet sauce
After Dinner "Hors D'Oeuvres"
Cherry Covered Chocolate ~ fresh bing cherries on top caramel coated brownies with chocolate ganache
Chilled Hayden Mango “Shooter” ~ served in a shot glass with Li Hing Mui dusted rim, fresh pineapple & guava coulis
Island
Wedding VII
Hor’dourves
Prosciutto Wrapped Tiger Shrimp ~ with micro celery, il Vincotto, pine nut tomato relish, baby basil
Marinated Flank Steak Canapé ~ served on crostini w/ black pepper-fennel aioli, caramelized onions, grilled roma tomatoes
Coconut Grilled Chicken Satay ~with a basil Thai red curry peanut sauce
Entree
Ravioli of Ricotta, Spinach & Wild Mushroom ~ with prosciutto, fresh sage, heirloom tomato butter & basil oil
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