Blue Sky Weddings

Event Design and Consultation for Hawaiian Island Weddings

800-362-6851

Blue Sky Catering

Catering and Wedding Cakes

Gabrielle Longhi who wrote and photographed Longhi's Cookbook and was the first chef at Longhi's restaurant in Lahaina works with chefs Carol Longhi and Mark O'Leary to create delicious menus for special events and wedding receptions. Carol and Mark are both graduates of the Culinary Institute of America at Hyde Park New York. Carol is the chef at Longhi's restaurant in Honolulu and Wailea. She is a master caterer who has prepared sumptuous meals for celebrities, royalty, weddings, rehearsal dinners and special occasions. We only use fresh seasonal ingredients. All our food is cooked to order. We never use microwaves or pre-cooked sauces. All our catered food is cooked at the location, never prepared ahead. We can create a menu, choose a wine and design a wedding cake to enhance your wedding celebration. Cuisine's include, Mediterranean, Pacific Rim, Indonesian, Traditional, French, Seafood, Longhi's style and Luau. We also arrange staffing and rentals. Let the best chefs on Maui create your menu!

 

Passed Appetizers


Peking Duck Rolls with plum sauce in scallion crepes
Chicken sticks with cilantro lime sauce
Ahi Carpaccio
Seared Big Eye Ahi in cucumber cups with mango salsa
Seared Ahi
Mediterranean cheviche on endive
Cucumber cups with herbed Maine lobster
Beluga caviar canapés **
Scallion crepes with house cured salmon and creme fresh
Chilled shrimp and crab claws with spicy cocktail sauce and sauce verte
Molokai shrimp sate with peanut sauce
Marinated grilled shrimp with lemon mint sauce
Crab cakes with spicy remoulade
Vegetable or Shrimp Summer Rolls
Roasted vegetable salsa with goat cheese crostini
Grilled wild mushroom with roasted garlic and rosemary essence on goat cheese crostini
Kobe marinated beef sticks with cilantro lime
Petite lamp chops with raspberry mint sauce
Beef Carpaccio
Prosciutto wrapped melon
Fliet Longhi on crostini

Seated or Station Appetizers

Fresh mozzarella with Kula tomatoes and roasted peppers on crostini

North Atlantic lobster with volcano greens, papaya mint chutney and mango vinaigrette

Grilled portabello mushrooms with goat cheese pesto

Cold poached salmon with sauce verte

Frutti di mare - a cold salad of marinated seafood, shrimp, scallops, and squid.

Filet Longhi - Grilled Filet Mignon sliced with basil butter and red & yellow peppers

Ahi Poke

Caramelized five onion ravioli with parsley, pine nuts and reggiano

Seafood Station - Cold poached salmon or seared ahi, chilled shrimp and crab claws with spicy cocktail sauce and sauce verte

Entrees


Mahi-mahi with ginger lime beurre blanc and tropical salsa
Opakapaka Veronique: white wine reduction with green grapes
Seared Ahi au poive: seared ahi with shitake mushrooms and peppercorn brandy sauce
Sautéed Onaga with citrus beurre blanc
Grilled swordfish with roasted tomato vinaigrette
Filet Longhi: Sliced filet mignon with basil butter and roasted red and yellow peppers
Filet mignon with Merlot reduction and wild mushrooms
Grilled veal chop with rosemary and roasted shallots
Herb Dijon macadamia nut crusted rack of lamb with mango mint chutney and cabernet shallot glaze
Ginger garlic chicken
Spicy Kolbe ribs or New York strip
Ginger orange glazed pork loin
Chicken Piccatta
Linguine with wild mushroom ragout
Artichoke risotto
Stir fried vegetables with somen noodles

Salads


Volcano greens with lilikoi vinaigrette
Kula greens with caramelized macadamia nuts and mango vinaigrette
Romaine Hearts with balsamic vinaigrette and shaved reggiano
Bibb lettuce, ripe pear, Maytag blue cheese, sweet walnuts with pear citrus vinaigrette
Caesar Salad
Island slaw
North Atlantic lobster with volcano greens, papaya mint chutney, and mango vinaigrette ***


Sides and Vegetables

Grilled Kula asparagus, zucchini, eggplant and peppers
Grilled wild mushrooms with roasted garlic and rosemary
Sautéed asparagus
Steamed Artichoke with butter and Parmesan
Jasmine rice with caramelized macadamia nuts, pineapple and scallions
Wild rice pilaf
Cracked mustard seed mashed potatoes
Rosemary garlic mashed potatoes
Roasted potatoes

 

Menus

Here are six sample menus to provide an idea of what we do and how much you can expect to spend on a catered reception. We offer sit down service or buffet style as well as station style service. A sit down dinner requires more staff than buffet style. Prices are per person for food only. These menus are based on a 30 person minimum. The average price for a wedding dinner is between $60 and $70 per person.Desserts are usually an additional charge. Staffing, waiters, gratuity, chefs fee and rentals of tables, chairs, linens, flatware and china is extra.

Menu #1

Passed Appetizers

Grilled chicken with lemon mint sauce
Vegetable & shrimp summer rolls
Roasted vegetable Salsa with goat cheese crostini

Dinner
Volcano greens with lilikoi vinaigrette
Mahimahi with ginger lime beurre blanc
Sautéed asparagus
Cracked mustard seed mashed potatoes
Fresh baked rolls


Menu #2/ Beach Barbecue

Watermelon Coolers
Black bean dip with, tomato, avocado, cucumber mango & onion salsa with chips & guacamole

Grilled salmon with dill butter
Barbecued chicken
Baked beans
Mediterranean pasta salad
Mardi Gras salad
Red & yellow beets, red potatoes, green beans, scallions, tomatoes and herbed mayonnaise
Jalapeno corn bread

Dessert (choice of one)
Fresh blueberry, strawberry or peach short cake
Blueberry pie

Menu #3

Passed Appetizers
Mediterranean salsa with goat cheese crostini
Marinated grilled shrimp with lemon mint sauce
Ahi carpaccio
(fresh island ahi on broschetta with extra virgin olive oil, Kula tomatoes and basil)

Seated Appetizer
Poached salmon with sauce verte or
Grilled portabello mushrooms with goat cheese pesto

Salad
Caesar Salad or
Kula greens with balsamic vinaigrette and shaved reggiano


Entree
Sautéed onaga with citrus beurre blanc
Filet mignon with Merlot reduction
Pasta putana or cracked mustard seed mashed potatoes
Grilled asparagus
Fresh baked dinner rolls

Dessert

Chocolate dipped fruit & chocolate dipped macaroons

 

Island Luau Menu #4

Passed Appetizer (choice of 3)
Ahi poke with ginger,
scallions, shoyu & sesame oil
Molokai shrimp sate with peanut sauce
Grilled marinated shrimp or chicken & pineapple, with mint salsa
Teriyaki beef sticks

Main Course (choice of 3 main dishes)
Fresh island mahimahi with island chutney
Ginger garlic chicken
Spicy Kalbe ribs
Ginger orange glazed pork loin

Stir fried vegetables with somen noodles
Jasmine rice with caramelized macadamia nuts, pineapple and scallions

Salad
Island slaw

Dessert (choice of 1)
Fresh Mango Tart (in season)
Luscious Island fruit salad
Banana cream pie
Coconut creme brulee

Menu #5

Passed Appetizers
Ahi Carpaccio
Fresh Island Ahi on broschetta with extra virgin olive oil, Kula tomatoes and basil
Seared big eye ahi in cucumber cups with mango salsa
Peking duck rolls with plum sauce in scallion crepes
Roasted vegetable salsa on goat cheese crostini

Seafood Bar
Chilled shrimp & crab claws with spicy cocktail sauce & sauce verte

Salad
North Atlantic lobster with volcano greens, papaya mint chutney, and mango vinaigrette

Main Course
Grilled Hawaiian island shutome with cilantro lime beurre blanc & tropical salsa
Filet mignon with Merlot reduction
or
Herb Dijon macadamia nut crusted rack of lamb with mango mint chutney and cabernet shallot glaze
Grilled Kula asparagus, zucchini, eggplant and peppers
Grilled wild mushrooms with roasted garlic and rosemary
Wild rice pilaf
Rosemary garlic mashed potatoes
Fresh baked rolls
Fresh fruit & cheese

Dessert
Chocolate Dipped Fruit
French Roast Coffee

 

Menu #6


Passed Appetizers
(choice of 6)
Baby lamb chops with yogurt mint sauce
Caviar cucumber canapés
Crab cakes with spicy remoulade
Duck liver pate with port and cognac with crostini
Prosciutto wrapped melon
Mediterranean cheviche on endive
Vegetable and shrimp summer rolls
Grilled portabello mushrooms with goat cheese pesto
Ahi carpaccio

Seafood Bar
Chilled shrimp and crab claws with tarragon mayonnaise & spicy cocktail sauce
Poached salmon with sauce verte and minted cucumber

Salad
Bibb lettuce, ripe pear, maytag blue cheese, sweet walnuts with pear citrus vinaigrette

Main Course
Grilled swordfish with roasted tomato vinaigrette or

Sauteed opakapka with ginger lime reduction
Grilled veal chop with rosemary and roasted shallots or
Herb Dijon macadamia nut crusted rack of lamb with mango mint chutney and cabernet shallot glaze
Linguine with wild mushroom ragout
Artichoke risotto
Grilled vegetables with roasted garlic & rosemary
Sautéed asparagus

Dessert
Tiramisu
French roast coffee

 

Wedding Cakes

We offer wedding cakes in all flavors and styles. Popular flavors are, rich vanilla with lilikoi mousse and white butter cream confection, chocolate raspberry truffle cake, almond joy cake, island style coconut haupia cake, carrot cake with cream cheese frosting, mocha almond with chocolate butter cream, lemon pound cake with orange butter cream center, vanilla cake with mango mousse and fresh raspberries, fresh pound cake with grand marnier buttercream. Cakes are priced by the layer, how many people and the complication of the design. Call for prices.

 

 

[ Home | About Us | Wedding Sites| Wedding Packages| Featured Weddings| Catering & Menus| Flowers]
[ Bridal Bouquets |Wedding Cakes| Photography| Wedding Details]
[ Receptions | Tents and Lighting| Inquire | Terms]
__________________________________________________________________________
BLUE SKY WEDDINGS, INC. • (800) 362-6851 TOLL FREE • (808) 283-8014 ON MAUI