Signature Menus

• 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

• 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

CHICKEN:

• 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

PORK:

• 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)

BEEF:

• 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)

• 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)

• 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

• 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

• 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

• 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

• 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

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:

• 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

• 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)