Signature Menus

Specializing in Pacific Rim and cross-current Asian cuisine, founder and owner, Chef Mark Oyama, brings more than 35 years of worldwide culinary arts experience to the gourmet menus that he and his team create for you.

Appetizer Selections: Raw Seafood

  • Spicy tuna roll w/yuzu tobiko, bubu arare, crispy garlic and kiawe smoked soy
  • Assorted “poke” selections-traditional ahi Hawaiian style, wasabi style, California style, spicy style, Tahitian Poisson Cru, Korean style
  • Ahi substitutions include: Tako, Kauai shrimp, salmon, fried Tofu, Hamakua mushrooms, Roasted beets, taro
  •  Traditional Ahi sashimi w/shredded cabbage & soy wasabi dipping sauce
  •  Fresh Goose Point Oysters w/wakame ocean salad, green papaya & jalapeno puree & Thai style coriander mignonette or traditional cocktail sauce & lemon (GF)
  • Fresh fish ceviche w/pickled jalapeno’s, tequila pepper lime vinaigrette, fresh cilantro & crispy corn tortilla chips (GF)
  • Fish substitutions include: Kauai shrimp, tako, scallops, tomato & avocado-vegetarian

Appetizer Selections: Cooked Seafood

  • “Lobster Roll” lobster salad w/lemon remoulade in a fresh baked roll
  • Nori Katsu Ahi fingers w/pickled vegtables, Asian slaw & Ponzu or Chilli aioli sauces
  • Charred Shrimp Skewers marinated in (lemon garlic parmesan, lemongrass caramel, papaya seed or lime tequila and chipotle) (GF)
  • Mini lobster “pot pie’s” w/potatoes, peas & lobster sauce
  • Kauai shrimp quesadillas w/chipotle crème fraiche, pico de gallo and queso fresco
  • Smoked salmon Bruschetta w/boursin cheese, capers and marinated grape tomatoes on a brioche crostini
  • Mini crab cake w/pickled mango remoulade

Appetizer Selections: Meats

  • Grilled Beef or Chicken Skewers marinated in (teriyaki, kalbi, lemongrass nampla, garlic and herb, tamarind or guava bbq)
  • Buttermilk Fried Chicken Bites w/Buffalo style sriracha sauce, gorgonzola cheese and pickled celery
  • Bao Buns filled (slow braised pork belly, crispy porkbelly, kalua pork or kiawe smoked duck breast)
  • Thai style chicken wings w/crispy garlic, toasted peanuts & lemongrass caramel (GF)
  • Crispy Pork Belly skewer w/charred grape tomato, maui onion marmalade & pickled jalapeno (GF)
  • Open faced Philly Cheese Steak w/carmelized onions, three cheese mornay sauce and chives
  • Wagyu beef gyoza’s w/spicy ginger soy sesame vinaigrette & roasted garlic aioli
  • Crispy Pork Wontons w/shredded cabbage and soy mustard sauce

Appetizer Selections: Vegetarian

  • Grilled Cheese Sandwich w/melted brie, curried pineapple macnut chutney on fresh truffled brioche
  • Miso marinated tonkatsu eggplant (hamakua mushroom, portabella mushroom, kabocha pumpkin, zucchini or sweet potato) w/citrus ponzu & kabayaki
  • Smoked taro & sweet potato croquette w/luau leaf coconut sauce & lomi lomi tomatoes
  • Spinach, mushrooms & Kunana chevre turnovers w/balsamic reduction & sundried tomato pesto
  • Black Garlic Kettle Chips w/warm spinach and artichoke dip or Kim-Chee (GF)
  • Pita Chips & Crudite w/Hanalei Taro Hummus
  • Grilled Vegetable Bruschetta w/feta cheese, red wine & balsamic reduction, herb vinaigrette
  • Ricotta cheese gnocchi w/brown butter sherry vinaigrette and arugula pinenut pesto (GF)
  • Kaffir Lime Compressed Watermelon w/Kunana chevre, lemongrass oil soy balsamic reduction (GF)

Salad Selections

Any salad can be done with the addition of a selected protein – (chicken, fish, shrimp, tofu)


  • Kailani Farms Mixed Greens Salad w/shaved carrots, red cabbage (choice of: Italian, etc
  • CF Southwestern Style Salad w/black beans, sweet local corn, grape tomatoes, fresh avocado, crispy tortilla strips, cheddar cheese & cilantro lime dressing
  • CF Chopped Salad w/tavern ham, gorgonzola cheese, egg, compressed cucumber, grape tomatoes & fresh Kialuea kale and Iceburg lettuce
  • CF Oriental Salad w/bean sprouts, peppers, red cabbage, crispy wonton strips & sesame dressing
  • Island Style Somen or Soba Salad w/Char siu pork, tamago-egg, cucumbers, green onions & soy sesame dressing
  • Ueunten Farms Warabi-Fern Shoot Salad (substitute of asparagus when fern not available) w/red onions, fresh tomatoes & soy vinaigrette
  • Traditional Cucumber Namasu
  • Thai Salad w/shaved carrots, green papaya, bean sprouts, red onion, mint & thai basil, rice noodles, toasted peanuts & Lemongrass nampla sweet chilli vinaigrette
  • Hanalei Taro & Sweet Potato Salad w/fresh cilantro, red onions & creamy sesame dressing
  • Local Style Potato and Macaroni Salad
  • Traditional Red Potato Salad w/chopped egg, celery, onion, red radishes & crispy bacon bits
  • Panzanella Salad w/hand torn fresh croutons, roasted eggplant, red onions, grape tomatoes, cucumber, capers, shaved fennel, feta cheese & white balsamic vinaigrette
  • Roasted Vegetable & Farro Salad w/roasted kabocha pumpkin, cauliflower, mint, chevre, artichokes, red onion & balsamic dressing
  • Quinoa Salad w/dried cranberries, black beans, mango, cucumbers, grape tomatoes, toasted macadamia nuts & red balsamic dressing
  • Kilauea Arugula & Compressed Watermelon Salad w/prosciutto, feta cheese, mint, balsamic strawberry EVOO vinaigrette

Side Dish Selections

  • Steamed white or brown rice
  • Farro or Quinoa
  • Fried Rice
  • Alan’s Gandule Rice (Spanish Rice)
  • Fresh baked assorted bread
  • Shannon’s fresh baked cheddar biscuits
  • Fried Saimin
  • Chow Mein noodles
  • Farfalle pasta w/sautéed vegetables
  • Truffled mac-n-cheese
  • Black Garlic Kettle Chips
  • Roasted garlic mashed potatoes
  • Potato gratin (scalloped potatoes)
  • Roasted red potatoes
  • Fresh Hanalei Poi
  • Wok fried vegetable medley
  • Haricot verts & almonds
  • Steamed asparagus
  • Garlicky mushroom sauté
  • Creamed corn

Entrée Selections: Poultry

All poultry selections are sold by individual preparation


  • Oven Roasted Chicken w/thyme & lemon jus
  • Sous Vide Chicken Breast w/pan roasted mushroom veloute
  • Southern Style Buttermilk Fried Chicken w/ Hawaiian sea salt, fresh thyme & country gravy
  • Thai Style Curry Grilled Chicken w/lemongrass garlic glaze
  • Hawaiian Style Pulehu Chicken w/hamakua mushroom & corn relish
  • Ginger Scallion Steamed Chicken Breast w/sizzling soy & oyster sauce
  • Korean Style Grilled or Crispy Fried Chicken w/toasted sesame seeds & scallions
  • Chicken Karaage w/citrus ponzu & kewpie tsukemono remoulade
  • Herb Crusted Chicken Piccatta w/lemon & caper brown butter sauce
  • Chipotle Tequila Grilled Chicken w/black bean, sweet corn lime salsa
  • Caribbean Style Jerk Chicken w/fresh pineapple salsa

Entrée Selections: Pork

  • Traditional Hawaiian Kalua Pork
  • Slow Roasted Pork w/mushroom pan gravy
  • Korean Pork Bulgogi w/toasted sesame seeds & scallions
  • Okinawan Pork Braised w/garlic & soy
  • BBQ Pork Ribs w/Mongolian Hoisin, Char-Siu & Mango BBQ sauce
  • Crispy Chinese Style Pork Belly w/shaved onion, scallions & Local tomatoes
  • Whole Grain Mustard & Herb Roasted Pork Loin w/roasted root vegetables & natural jus
  • “Da Whole Hog” whole roast Kaneshiro farms pig or Porchetta style deboned, stuffed and roasted

Entrée Selections: Beef

  • Slow Roasted rosemary salt crusted Top Sirloin w/horseradish cream & au jus
  • Braised Boneless Beef Shortribs w/Korean Kochujang sauce or Red wine braised w/honey mustard crust
  • Korean Bone-In Kalbi Ribs w/toasted sesame seeds & scallions
  • Pulehu Steak w/Teriyaki style, Hawaiian salt-mushroom & onions, or Chimmichuri
  • Hawaiian Spice Rubbed & Oven Roasted Beef Brisket w/smokey mango BBQ sauce

Entrée Selections: Fish & Seafood

Each preparation can be substituted for any species of fish upon availability (Ahi, Mahi, Opah, Ono, Shutome, Salmon, Opakapaka) current market prices apply


  • Potato & Herb Crusted w/charred lemon & Madeira lobster reduction
  • Truffled Brioche & Thyme Crusted w/preserved lemon vinaigrette & grape tomato caper relish
  • Basil Seared Mahimahi w/toasted mac-nuts & white wine lemon Buerre Blanc
  • Teriyaki Charred Salmon w/citrus ponzu sauce
  • Rice Cracker Crusted Ahi w/toasted inamona soy ogo vinaigrette
  • Thai Style lemongrass Opah w/Kaffir lime scented Coconut Curry & caramelized pineapple mac-nut relish
  • Chinese Style Ginger Scallion Steamed Opakapaka w/lup cheong & black bean vinaigrette
  • Furikake Katsu Crusted Island Ahi w/pickled vegetables & caramelized shiro miso aioli
  • Olive Oil & Vanilla Sous Vide Island Ono w/lilikoi brown butter sauce
  • Garlic, Lemon & Pepper Grilled Shrimp w/parmesan, smoked tomato scampi sauce over linguine
  • Spicy Szechwan Shrimp w/shredded carrots, cabbage over Chow Mein Noodles

Entrée Selections: Vegetarian

  • Oven Roasted Kabocha Pumpkin w/GF ricotta gnudi, seasonal market vegetables, tamari soy & balsamic reduction & pumpkin seeds arugula pesto
  • Charred Portabella Mushroom “Steak-n-Onions” w/caramelized Maui onions, roasted garlic, Kilauea arugula Chimmichuri & Bragg’s reduction
  • Miso Marinated Eggplant “Tonkatsu Style” w/pickled vegetables & CF style katsu sauce or Thai Coconut Curry
  • Oven Roasted Cauliflower w/truffled brioche breadcrumbs, parsley mint gremolata & celeriac pecorino alfredo sauce
  • 3 cheese Quesadilla w/caramelized Maui onions, Hanalei Taro Hummus, chipotle lime crema, charred zucchini & sweet corn black bean salsa
  • Kalbi Style Charred Tofu w/housemade Kim-Chee, scallion namul & KoChuJang vinaigrette
  • Seasonal Farmers Market Pasta w/Kilauea Kale, Kunana chevre & toasted mac-nut Romesco


  • Chocolate Macadamia Nut Crunch Bar’s
  • Assorted CF Éclair’s (white chocolate green tea mousse w/ fresh raspberries, chocolate trio w/ crunchy mac-nut brittle, hazelnut panna cotta filled w/ ginger brittle tuile)
  • Assorted CF Macaroon’s (pistachio, brown butter, Lilikoi caramel)
  • Assorted CF mini cheesecake (lilikoi, mango, coconut toffee, banana oreo, peanut butter oreo)
  • CF “Halo Halo” mint compressed melon, dried mango, haupia flan, ube straw & cream snow
  • Shannon’s Butter Mochi Bread Pudding w/ warm vanilla bean crème anglaise
  • Cream Puff’s (chocolate chantilly, vanilla cream, lilikoi cream, guava cream, green tea ganache, haupia)
  • CF mini cakes (carrot, chocolate kahlua glazed crunch cake, brown butter chantilly)