  Butlered Silver Platter Service
Appetizers
Salads
Intermezzo
Action Stations
Entrees
Desserts
Wedding Cakes
Wine List
Beer List
Liquor List
A full bar featuring premium brands is available.
Butlered Silver Platter Service
Crab stuffed mushrooms with a parmesan cream sauce
Grilled chicken yakitori skewers
Crostini’s topped with brie stuffed with candied mango and macadamia nuts
Thai summer rolls with a peanut lemongrass sauce
Smoked duck canapés with candied ginger and a Chinese five spice butter
California rolls sushi
Chinese spoons of smoked duck and mango relish with a drizzle of hoisin
Bouche of goat cheese mousse with poha berry chutney
Cured nairagi and sweet corn blini with horseradish crème fraiche topped with Avruga caviar
Baked brie with pear vanilla compote
Sichimi seared ahi slices on a won ton crisp with wasabi aioli and tomato ginger relish
Chinese spoons filled with Kona lobster and ume konbu aspic
 Back to Top
Appetizers
Pressed poke with a ginger chili vinaigrette and wasabi tobiko oil
Spiced island snapper carpaccio with pickled shallots, ume essence and chiso pesto
Seared scallops and melted leeks in a lemongrass lobster reduction with champagne chive cream
Lobster martini featuring lobster salad topped with a lobster claw and pea shoot salad
 Ahi sampler
Sichimi seared ahi sashimi with wasabi lemon aioli
Fried ahi poke lumpia with a sweet chili nampla sauce
Wok fried toro with a soy inamona jus and kaiware edamame relish
Back to Top
Salads
Island grown baby greens with a guava basil vinaigrette and goat cheese croutons
Baby romaine stuffed in a haula vine ripened tomato served with parmesan crisps and Caesar dressing
Kalua turkey topped Caesar salad and a lomi tomato relish
Chinese roast duck salad on mesclun greens with a sesame hoisin dressing
Seared peppered ahi over baby lettuce with a creamy wasabi dressing
Seared spicy scallops on a bed of baby greens with a chili sesame dressing
Kona lobster Caesar salad martini
Smoked duck breast over baby greens served with a mandarin candied ginger vinaigrette
Grilled Asian marinated ahi, tatsoi and mizuna salad mix with an ume chiso vinaigrette
Kiawe smoked duck breast brie quesadilla with kalamata olives, tomato chutney and baby greens
Truffled ahi tartare with garlic croutons and Nalo micro greens
Tomato and pea sprout salad with a basil mint pesto
Back to Top
Intermezzo
Kona lobster medallion with ume katsuo boshi konbu ice, sake drizzle, and wasabi tobiko
Lemon thyme sorbet
Sour orange passion fruit granite
Back to Top
Action Stations
Quesadilla Station
Triple cheese or chicken and cheese quesadillas with flour tortillas. Condiments include tomato salsa, spicy guacamole, sour cream, and crispy tortilla chips.
 Sushi Bar Station
Temaki (hand roll)
California rolls and spicy tuna rolls
Maki-style maki sushi
Chinese Carving Station
Choice of roast suckling pig, crispy Chinese duck, or crispy five spice Chinese roast pork served with hoisin sauce and steamed Chinese bao, all carved to order by a jacketed chef
Dim sum Station
Choice of three of the following: pot stickers, siu mai, egg rolls, wontons, and char siu bao cooked to order in woks served with sauces
Chinese Stir Fry Station
Sizzling woks featuring chow mein or an assortment of seafood and chicken with fresh vegetables served in miniature Chinese take out boxes.
Crepe Station
Mini crepes sautéed to order and filled with a creamy chicken herb filling, seafood, or a warm fruit compote with fresh mint cream.
Carving Station
Selection of top sirloin of beef with au jus, passion fruit glazed ham, roast turkey breast, roast leg of lamb, prime rib of beef, or smoked pork loin served with assorted mustards, horseradish cream, petite rolls, and appropriate condiments.
Pasta Station
Selection of farfalle or penne pasta with shrimp, chicken, mushrooms, peppers, pesto sauce, and tomato coulis, offered with cracked black pepper, crushed red chilies, and grated parmesan cheese.
 Cold Seafood Station
Display of selected items, such as poached shrimp, oysters on half shell, limu poke, ahi sashimi, and lomi lomi salmon on ice.
Seared Ahi Station
Sautéed fresh Hawaiian ahi with a furikake crust, sliced and served over Asian slaw with a gingered soy vinaigrette.
Chocolate Station
Selection of chocolate fondue served with fresh fruits, pound cake, and marshmallows; chocolate ganache crunch cake; chocolate espresso fudge cookies; chocolate macadamia nut caramel tartlets; warm chocolate baby cakes served with vanilla bean ice cream; and chocolate mousse trifle.
Crème Brulee Station
Selection of crème brulee, such as passion fruit, lychee, candied ginger, green tea, and Kona coffee, served in Chinese spoons.
Crepe Station
Warm crepes filled with your choice of fresh strawberries, fresh bananas, fresh pineapple, vanilla custard, or chocolate custard; and accompanied by your choice of whipped cream, chocolate sauce, strawberry sauce, caramel sauce, macadamia nuts, and/or walnuts.
Ice Cream / Sorbet Station
Chef’s selection of ice cream and/or sorbet served in miniature cones, chocolate cups, or miniature cream puffs.
Flambé Station
A show-stopping delight featuring a selection of three types of flambé creations including the Banana Foster, Toasted Hawaiian, and Chocoholic Craving.
Malasada Station
Miniature malasadas cooked to order and rolled in plain white sugar or cinnamon sugar and served in a paper cone.
Back to Top
Entrées
Nori wrapped ahi tempura
stuffed with crab and Kauai asparagus with a shoyu mustard butter sauce and a tomato ginger relish
Furikake crusted salmon
with kabayaki drizzle and a wasabi soy beurre blanc
Sautéed mahi mahi napoleon
on garlic mashed potatoes featuring grilled eggplant, sautéed zucchini, and mushrooms with a roasted pepper cream sauce and topped with a steamed pumpkin flower stuffed with shrimp mousse
Seared salmon pinwheel
stuffed with lobster mousse on a bed of sautéed spinach and pine nuts topped with a lemon chardonnay cream sauce
Surf and Turf
featuring half of a Kona lobster stuffed with parmesan cheese, tomatoes, olives, and basil with a citrus garlic lemon sauce and filet mignon with a cabernet demi glace
Pancetta wrapped jumbo shrimp and grilled Australian lamb chop
with a poha berry chutney and a hoisin demi glace
Chinese steamed fresh fish
with a ginger scallion relish with fresh shiitake mushrooms, baby bok choy and stir fried vegetables
Candied peanut crusted ono
and fennel radish salad with an Asian pear Riesling sauce
Steamed onaga
with lomi hauula tomatoes, taro hash topped with luau cream
Herb infused lamb
with crispy ratatouille and horseradish gastric
Pan seared opah
topped with shrimp fume roasted corn relish
Saffron lobster nage
Roasted Colorado lamb
with Tuscan mashed potatoes, a ratatouille stuffed pumpkin flower, oven dried tomatoes, and caramelized shallots with a roasted garlic port wine demi glace
Seared opah
over caramelized yaki musubi with a citrus miso glaze and topped with scallion and chili oils
Grilled filet mignon
with a red wine demi glace, sautéed asparagus, a wild mushroom caramelized onion tart, and roasted mushroom potatoes with rosemary and cracked pepper
Coconut lemongrass crusted rack of lamb
with a sweet chili sauce, kaffir lime demi glace and Thai yellow curry oil
Shiitake mushroom taro sticks,
sautéed Kauai asparagus, a and sweet potato garlic mash swirl
Back to Top
 Desserts
Passion fruit chiffon cake
layered with fresh strawberry Bavarian cream and topped with white chocolate shavings
Pineapple pound cake
topped with roasted Hawaiian pineapple and a vanilla crème brulee served with haupia sorbet
Azuki bean Bavarian
topped with green tea ice cream and surrounded with an orange scented sponge cake
Guava sorbet “Alaska”
served with a coconut haupia sauce and passion fruit drizzle
Light sponge cake
layered with a mandarin orange Bavarian and a candied ginger brulee
Chocolate cookie
layered with a vanilla bean ice cream Bavarian
and a dark chocolate mousse topped off with chocolate ganache “lava”
Miniature passion fruit cheesecake
served with tropical fruit compote
Warm macadamia nut caramel tartlet
accompanied by a creamy haupia quenelle and a chocolate ganache “cigar”
Chocolate tower filled with layers of chiffon cake
and lilikoi mousse served with a grand marnier raspberry sauce
Miniature tart filled with a lemon-lime curd
topped with coconut haupia and rum infused whipped cream
Warm flourless chocolate cake
served with a vanilla bean ice cream and topped with a chocolate dipped strawberry
Strawberry shortcake featuring marinated strawberries
over sponge cake topped with a champagne sabayon served in a wine glass
Sorbet trio
in chocolate bowls with a vanilla-infused fresh fruit medley
Passion fruit crème brulee,
coconut sorbet, and a crispy banana lumpia with a velvet chocolate sauce
Banana macadamia nut bread pudding
served with a Kona coffee crème anglaise and cinnamon whipped cream
Back to Top
Wedding Cakes
Tender two- to five-tier cakes are offered in the following flavors:
 Butter Cakes
Butter
Chocolate Butter
White
Carrot
Butter cakes are frosted with butter cream frosting.
Chiffon Cakes
Chiffon
Chocolate
Guava
Lilikoi
Chiffon cakes are frosted with a non dairy topping.
Fillings
Custard Pineapple Banana
Raspberry Coconut Lilikoi
Strawberry Guava Macadamia nut
Frostings
White butter cream
White “better” cream (similar to whipped cream but holds up to our weather)
Back to Top
Wine List
 White Wines
Chardonnay
Nathanson Creek Winery, California
Arianna, Languedoc
Stone Creek, Chardonnay
Stonehedge, Chardonnay
Fetzer Sundial
Robert Mondavi , Woodbridge
Callaway Vineyards & Winery, Calla-lees
Napa Ridge, California
Beringer Estates, Founders Estate
Kenwood, Yulupa
St. Supery, Chardonnay
Clos du Bois, Barrel Fermented
Kendall-Jackson, Vintners Reserve
Rodney Strong Vineyards, Chalk Hill
Villa Mt. Eden, Grand Reserve, Bien Nacido Vineyard
DeLoach, Russian River
Sauvignon Blanc
Buena Vista
Kendall-Jackson Vintners Reserve
Kenwood
Simi
White Zinfandel
Nathanson Creek Winery, California
Robert Mondavi, Woodbridge
Buehler, White Zinfandel
Rieslings
Fetzer, Johannisberg Riesling
Mirassou Select Riesling
Kendall-Jackson Vintners Reserve
Jekel Riesling
 Red Wines
Cabernet Sauvignon
Nathanson Creek Winery, California
Arianna, Languedoc
Stone Creek
Robert Mondavi, Woodbridge
Chateau Julien Grand Reserve
Fetzer Valley Oak
Callaway Vineyards & Winery, North Coast
Beringer Estates, Founders Estate
Napa Ridge, California
Mirassou Select
Rodney Strong Vineyards, Sonoma
Clos du Bois, Sonoma
Villa Mt. Eden, Grand Reserve
Simi, Cabernet Sauvignon
Merlot
Arianna, Languedoc
Nathanson Creek Winery, California
Haywood, Vintners Select
Robert Mondavi, Woodbridge
Callaway Vineyards & Winery, Temecula
Beringer Estates, Founders Estate
Napa Ridge, California
Jekel, Merlot
Rodney Strong Vineyards, Sonoma
Clos du Bois, Sonoma
St. Supery, Merlot
Champagnes & Sparkling Wines
Korbel Brut
Martini & Rossi, Asti Spumante
Piper Sonoma Brut
Piper Sonoma, Blanc De Noir
Domaine Chandon, Brut
Domaine Chandon, Blanc De Noir
Schramsberg, Cremant Demi Sec
Moet & Chandon, White Star
Moet & Chandon, Brut Imperial Non-Vintage
Moet & Chandon, Dom Perignon
Other wines are available upon request.
Back to Top
Beer List
Amstel Light
Budweiser/ Bud Light
Coors Light
Heineken
Keoki’s Gold (micro-brewed on Kaua`i)
Keoki’s Sunset (micro-brewed on Kaua`i)
Kirin Light
Kirin Ichiban
Kirin Draft
Steinlager
Others upon request
Liquor List
Vodka
Stolichnaya
Absolute
Smirnoff
Rum
Bacardi light
Whaler’s white
Meyers dark
Gin
Tanqueray
Beefeater
Scotch
Chivas Regal
Jonny Walker Blk
Bourbon
Jack Daniels
Jim Beam
Canadian
Crown Royal
Seagrams VO
Tequila
Jose Cuervo Gold
 Liqueur
Vermouth, dry
Mixers
Mai Tai
Pina Colada
Margarita
Sweet Sour
Strawberry
Grenadine Syrup
Rose’s Lime Juice
Back to Top
Buffet menu selections are available upon request.
Above items are subject to a 15% service charge and 1 4.166% state tax.
|
