Four Course Dinner

 

 

First Course

~

Oven Roasted Waimea Beets with Smoked Bacon and Puna Goat Cheese

 

Second Course

~

Grilled Beef Skewers with Yuzu Salt

 

Third Course

~

Seared Ono with a Mushroom Cream Sauce Served with Somen Noodles and Sautéed Rainbow Swiss Chard

 

Fourth Course

~

A Trio of Banana Ice Cream, Macadamia Nut Baklava and Lychee Frangipane Galette

 

 

Four Course Dinner

 

 

First Course

~

Seared Ahi with Waimea Greens Tossed in a Ponzu Dressing

 

Second Course

~

Big Island Beef with Hamakua Mushrooms

 

Third Course

~

Sake Cured Opah with Braised Bok Choy

 

Fourth Course

~

Hawaiian Chocolate Lava Torte with Assorted Tropical Fruit Sorbets

 

Family Style Buffet

Pupus

 

Sashimi Platters with Wasabi, Ginger, Daikon and Shiso

 

Buffet

 

Asian Greens with Vine Ripened Waimea Tomatoes,

Cucumbers and Maui Onion

with a Sherry Vinaigrette

 

Barbeque Chicken with a Tamarind Sweet Soy Glaze

 

Grandma’s Potato Salad

 

Cole Slaw with a Ginger-Citrus Vinaigrette

 

Dinner Rolls with Herbed Butter

 

Dessert

 

Baked Pineapple Crisp

 

 Family Style Buffet

Pupus

 

Goat Cheese and Hamakua Mushroom Tartlets

Orange and Ginger Cured Smoked Salmon Cucumber Cups

Shrimp Toasts

 

Buffet

Asian Greens with Vine Ripened Waimea Tomatoes,

Cucumbers and Maui Onion

with a Sherry Vinaigrette

 

Roast Chicken with a Tamarind Sweet Soy Glaze and Red Wine Jus

 

 Garlic Mashed Potatoes

 

Long Beans with Caramelized Onions and Toasted Almonds

 

Dinner Rolls with Herbed Butter

 

Dessert

Baked Pineapple

Macadamia Nut and

Coconut Frangipane Tart

 

 

Thanksgiving Dinner

 

Dinner

 

Mixed Greens with a Sherry Vinaigrette

~

Roast Turkey

~

Corn Bread Stuffing

~

Candied Yams

~

Poached Cranberries and Pears

~

Chinese Long Bean Casserole

~

Mashed Potatoes

 

Dessert

Local Squash Pie with Whipped Cream

 

  

Dinner Buffet

 

 

Appetizers

 

Sushi and Sashimi Platters Chef’s Choice

Sauteed Edamame

Miso Soup

Gyoza

 

Dinner

Asian Greens with Vine Ripened Waimea Tomatoes, Cucumbers and Maui Onion

with an Yuzu-Sesame Vinaigrette

~

Asian Style Barbeque Chicken

~

Asian Style Barbeque Short Ribs

~

Broccoli Tossed with Butter and Sesame Oil

~

Asian Style Potato Salad

 

Dessert

Baked Pineapple Crisp

 

Home Delivered Dinner

 
Appetizers

 

Shrimp Cocktail served

with Spicy Paradise Ketchup

~

Spice Crusted Ahi

With a Citrus Soy Dipping Sauce

 

Dinner

 

Asian Greens with Vine Ripened Tomatoes, Cucumbers and Maui Onion With Spanish Blue Cheese and a Sherry-Honey Vinaigrette

~

Salt Crusted Beef Tenderloin Wrapped in Banana Leaf Served with a Red Wine Sauce

~

Potatoes Au Gratin with Fresh Herbs and Parmesan

~

Chinese Long Bean Casserole topped with Fried Shallots

 

Dessert

 

Strawberry Shortcake with Whipped Cream

 

 

Tasting Menu

 

 

Seared Spiced Scallops with Green Pea and Yellow Tomato Purees

~

Seared Foie Gras, Toasted Brioche and Poached Fig with a Port Wine Reduction

~

Sauteed Summer Mushrooms with Baby Yellow Beets and Lemon Vinaigrette

~

Grilled Lobster Tail in a Fennel and Coconut Sauce with Basil and Hot Chili Oil

~

Passion Fruit and Chocolate Mousse

with a Strawberry Coulis

 

  

Tasting Menu

 

  

Red Miso and Leek Soup

Toasted Miso and Leek with Silken Tofu in Dashi

~

Oyako Don

Quail Confit over Somen Noodles with Quail Eggs

~

Steamed Sole served with Nikari Sushi Rice and Crab Stuffed Zucchini Blossoms

~

Ishiyaki

Hot Rock Seared Beef with Red Onion Served with Red Wine Teriyaki,Carrot Puree, and Kiwi Wasabi Vinaigrette Dipping Sauces

~

Japanese Cured Salmon with

a Sake and Mirin Reduction and Carrot, Lemon and Cucumber Fleurettes

~

Baby Greens with a Soy, Honey and Ginger Vinaigrette Topped with Toasted Sesame Seeds

~

Ginger, Green Tea and Dragon Pearl Jasmine Tea Jellies

With Fireworks