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 tobikko roll, bubu arare, crispy garlic, Kiawe smoked soy
  • Poke:  Traditional Hawaiian style or Spicy tuna
  •  Traditional Ahi sashimi, soy wasabi dipping sauce
  •  Fresh fish ceviche, pickled jalapeno, tequila pepper lime vinaigrette, cilantro, crispy corn tortilla chips (GF)
  • Furikake ahi katsu, pickled vegetables and chili aioli
  • California roll maki sushi or traditional maki sushi

Appetizer Selections: Cooked Seafood

  • Smoked barbecued shrimp skewers
  • Curried shrimp skewer with coconut
  • Shrimp “corn dog”, wasabi tomato jam
  • Crab stuffed Mushroom, parmesan cream sauce
  • Mini Crab Cake, picked ginger remoulade
  • Flash fried gingered ahi bites with a miso aioli
  • Crispy ahi quinoa “bomb”, tsukemono remoulade
  • Smoked ahi and tobiko mousse puff
  • Shichimi seared scallop, yuzu and tobikko

Appetizer Selections: Meats


  • Grilled teriyaki chicken skewers
  • Thai style chicken bites, crispy garlic, toasted peanuts and lemongrass caramel
  • Macadamia nut crusted chicken bites served with a lilikoi mustard sauce
  • Korean style chicken bites, ko chu jang vinaigrette


  • Thai pork meatball bahn mi
  • Bao Buns, choice of slow braised pork belly, kalua pork or crispy pork belly, served with hoisin sauce and scallions
  • Crispy Wonton, soy mustard
  • Crispy pork belly dusted with a chicharon dust and Hawaiian chili pepper water (full service events only)


  • Wagyu beef gyoza, spicy ginger soy sesame vinaigrette and roasted garlic aioli
  • Teriyaki steak skewer
  • Kalbi style beef cube, kochujang vinaigrette, ginger scallion pesto (full service events only)
  • Braised beef taco, shredded cabbage, pickled red onions and jalapeno, lime and cilantro (full sevice events only)

Appetizer Selections: Vegetarian

  • Grilled cheese sandwich, melted brie, curried pineapple macadamia nut chutney, fresh brioche
  • Miso marinated eggplant katsu, citrus ponzu and kabayaki sauce
  • Brie cheese on crostini, pineapple macadamia nut chutney
  • Spinach, mushroom and kunana chevre turnovers, balsamic reduction and Kauai honey
  • Hanalei taro fries served with a Hawaiian chili pepper aioli
  • Curried lentil filled “puff” topped with a cucumber raita
  • Taro falafel with a lemon cashew “aioli” (Vegan)
  • Savory Hamakua mushroom and tofu “poke”
  • Roasted asparagus and hummus flatbread with crumbled feta and crispy garlic chips
  • Crispy breaded risotto stuffed mushroom caps
  • Tofu mushroom potsticker, spicy soy vinaigrette
  • Assorted “nigiri” sushi: Hamakua mushroom and edamame, sekihan (red bean), tsukudani, sesame edamame
  • Shoyu egg
  • Papas fritas, spicy tomato sauce (full service events only)

Salad Selections

  • Kailani Farms mixed greens with choice of papaya seed, buttermilk or white balsamic dressings
  • Classic Caesar salad, garlic croutons, parmesan cheese
  • Oriental salad (with or without chicken), shredded iceberg lettuce, bean sprouts, peppers, carrots, crispy wonton strips, honey sesame dressing
  • Island style somen with char siu pork, kamaboko, egg, cucumbers, soy sesame dressing
  • Ueunten Farms warabi “fern shoot” with  fresh tomatoes, red onions, sesame soy vinaigrette
  • Traditional cucumber namasu
  • Thai rice noodle salad with green papaya, bean sprouts, red onion, mint and basil, toasted peanuts, lemongrass nampla sweet chili vinaigrette
  • Hanalei taro and sweet potato salad with  bell peppers in a creamy sesame dressing
  • Local style potato and macaroni salad
  • Panzanella salad of hand torn fresh croutons, roasted eggplant, red onions, grape tomatoes, cucumber, capers, feta cheese, white balsamic vinaigrette
  • Roasted Kabocha pumpkin and farro, cauliflower, mint, chevre and red onions in a balsamic dressing
  • Charred asparagus, lemon vinaigrette
  • Haricot vert with tomatoes and red onions in a balsamic vinaigrette
  • Pasta salad with peppers, red onion, olives and parmesan cheese
  • Roasted cauliflower and carrots, haricot vert and roasted potatoes, herb vinaigrette
  • Red potato salad

Side Dish Selections

  • Steamed white or brown rice
  • Char siu fried rice
  • Fresh baked assorted rolls, butter balls
  • Fried saimin with char siu, egg crepe, kamaboko and vegetables
  • Chow mein noodles
  • Truffled Mac and Cheese
  • Roasted garlic mashed potatoes
  • Roasted red potatoes, rock salt, cracked pepper, garlic, herbs
  • Roasted Okinawan sweet potato and taro medley
  • Fresh Kauai poi
  • Wok fried vegetable medley
  • Oven roasted market vegetables
  • Kaffir lime rice pilaf

Entrée Selections: Poultry

  • Oven roasted chicken with pan gravy
  • Grilled Thai curry chicken, lemongrass garlic glaze
  • Hawaiian style pulehu chicken, Hamakua mushroom and corn relish
  • Korean style crispy fried chicken
  • Chicken Karaage, citrus ponzu, tsukemono remoulade
  • Grilled teriyaki chicken
  • Ginger and oyster sauce braised chicken with shiitake mushrooms
  • Grilled herb chicken, white wine mushroom sauce or pesto cream sauce
  • Chinese style cold gingered chicken

Entrée Selections: Pork

  • Slow roasted pork, pan gravy
  • Okinawan style braised pork in garlic and soy
  • Kauai Coffee dry rubbed and slow roasted pork ribs served with a mango barbecue sauce
  • Crispy Chinese style pork belly, tomatoes, shaved onion, scallions
  • Braised pork with kabocha pumpkin
  • Traditional Hawaiian style kalua pork
  • Five spice and soy braised pork belly with Hanalei taro
  • Tonkatsu pork, homemade “Bulldog” sauce, pickled vegetables
  • Sweet and sour pork with peppers and onions

Entrée Selections: Beef

  • Slow roasted rosemary salt crusted top sirloin, horseradish cream, au jus
  • Braised boneless beef, choice of Korean kochujang sauce or red wine braised with a mushroom ragout
  • Korean style kalbi ribs, toasted sesame seeds, scallions
  • Pulehu steak, choice of teriyaki; garlic butter with mushrooms and onions; or chimichurri sauce
  • Hawaiian spice rubbed and oven roasted beef brisket, smoky mango barbecue sauce
  • Local style beef stew

Entrée Selections: Fish & Seafood

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


  • Sauteed mahi-mahi, white wine lemon buerre blanc, toasted macadamia nuts
  • Charred teriyaki salmon, citrus ponzu sauce
  • Thai style lemongrass fish, kaffir lime scented coconut curry, caramelized pineapple macadamia nut relish
  • Chinese style ginger scallion steamed fish, lup cheong, black bean vinaigrette
  • Furikake katsu crusted island ahi, pickled vegetables, caramelized shiro miso aioli
  • Wasabi and crab topped baked fish
  • Sauteed fish served with a lemon caper cream sauce
  • Fish jun, sesame soy vinaigrette
  • Fish nitsuke with daikon


  • Shrimp and tofu stir fry with vegetables
  • Shrimp tempura, dashi sauce or chili aioli
  • Crispy fried whole Kauai shrimp, warabi namasu
  • Wok fried whole Kauai shrimp tossed in an Asian sweet sour sauce

Entrée Selections: Vegetarian

  • Gluten free ricotta gnudi, with oven roasted kabocha pumpkin, seasonal market vegetables, tamari soy and balsamic reduction, pumpkin seed arugula pesto
  • Miso marinated eggplant “tonkatsu style”, pickled vegetables, Thai coconut curry
  • Kalbi style charred tofu, house made kim-chee, scallion namul, kochujang vinaigrette, chop chae noodles
  • Penne pasta with seasonal market vegetables and roasted tomatoes, topped with chevre and toasted macadamia nuts
  • Fried tofu pad Thai
  • Eggplant and kabocha nitsuke
  • Zucchini, eggplant and quinoa “lasagna”
  • Roasted vegetable and potato frittata


  • Shannon’s butter mochi bread pudding, warm vanilla bean crème anglaise
  • Bars:  Choice of the following – chocolate macadamia nut crunch, lilikoi dream, sweet potato haupia, lemon strawberry meringue, coconut toffee sweet potato
  • Cheesecake bites:  Choice of lilikoi, mango, coconut toffee, fudge brownie brulee, caramelized pineapple brulee
  • Miniature cream puffs:  Choice of lilikoi, sweet potato haupia, dark chocolate cremeux, coconut
  • Panna cotta cups: Choice of green tea, mocha, chocolate hazelnut, melon, coconut
  • Mini cakes: Choice of brown butter mocha, chocolate Kahlua mac nut brittle, caramel apple cheesecake crumble, coconut cream
  • Vegan Options: lilikoi bars, cream puffs – haupia, chocolate or macadamia nut, mini cakes- coconut haupia, salted caramel banana, carrot
  • Malasadas dusted in white sugar, served with lilikoi and chocolate sauces (full service events only)
We've temporarily suspended our catering operations until further notice due to staffing issues.