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Peking Duck Rolls with hoisin 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
Fresh Shredded Coconut shrimp
Chill shrimp & crab claws with spicy cocktail sauce & sauce verte
Molokai shrimp sate with peanut sauce
Marinated grilled shrimp with lemon mint sauce
Crab cakes with spicy remoulade

Vegetable Summer Rolls with Thai dipping sauce
Roasted vegetable salsa with goat cheese crostini
Grilled wild mushroom with roasted garlic and rosemary essence on goat cheese crostini

Kalbe marinated beef sticks with cilantro lime
Petite lamp chops with raspberry mint sauce
Beef Carpaccio
Prosciutto wrapped melon
Filet 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

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 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

Here are some 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 $50 and $75 per person and up. 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 summer rolls with Thai dipping sauce
Roasted vegetable Salsa with goat cheese crostini

Salad
Volcano greens with lilikoi vinaigrette

Entrée
Sautéed Mahi Mahi with herbed butter and pineapple salsa
Sautéed asparagus
Buttery golden mashed potatoes
Fresh baked rolls

Coffee

Menu 2 Wedding Dinner

Passed Appetizers (choice of 3)
Crab cakes with spicy remoulade
Peking Duck Rolls with plum sauce in scallion crepes
Coconut Shrimp with citrus dunking sauce

Salad (choice of one)
Kula greens with mango vinaigrette and caramelized macadamia nuts

Entree (choice of two)
Sautéed opakapaka with citrus beurre blanc and tropical salsa
Filet mignon with Merlot reduction and mushroom ragout
Mustard seed mashed potatoes / or jasmine rice pilaf
Grilled Vegetable stack
Fresh baked dinner rolls
Coffee

Menu 3 Family Style Italian

Caesar salad
Mussels marinara
Artichokes with reggiano parmesan and lemon butter
Wild mushroom penne
Grilled ono with olive oil and sea salt herbs
Sliced New York steak with basil butter
Braised fennel
Crusty Italian bread
Tiramisu

Menu 4 Family Style Sunday Grill

Iceberg wedge with Gorgonzola dressing
Green beans with almonds and browned butter
Grilled rib eye steak with sautéed onions and mushrooms
Grilled swordfish with lime parsley buerre blanc
Roasted potatoes
Fresh berry shortcake

Menu 5 Ranch Barbacue

Hearts of Romaine with creamy ranch dressing
Grilled corn salad
Grilled Marinated flank steak
Tequila shrimp
Tarragon chicken
French potato salad
Grilled asparagus
Corn Bread
Peach cobbler

Menu 6 Pacific Rim Grill

Ahi poke
Kula greens with mango vinaigrette
Kobe marinated flank steak
Ginger hoisin chicken
Fresh island fish with spicy black been sauce
Somen noodle salad
Grilled up country vegetable

Menu 7 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

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