
Family-Style
Dinner Menu
First Course
APPETIZERS
AHI POKE WITH INFUSED GALANGAL ROOT OIL
Olokai sea asparagus, Maui sweet onions, toasted sesame seeds. Served with Pono Grown pickled radishes and a cucumber sunomono
GOAT CHEESE CROSTINI*
Dried Mission figs, Okoa Farms black raspberries, beekeepers-reserve-honey infused with white truffle oil
GARLIC SHRIMP
Lemon peel, roasted pineapple, cilantro
POISSON CRU
Prepared with Ahi or Onaga, and fresh coconut meat & milk, mint, cilantro, cucumber, fresh lime juice. Served on sweet potato chips
CHARRED CAULIFLOWER STEAKS*
Miso dashi sauce, toasted sesame seeds, scallions
KOREAN KALBI SHORT RIBS
Thin-cut-bone-in short ribs, shoyu-garlic marinade, Pauwela microgreens, toasted sesame seeds, scallions
DELUXE GRAZING BOARD mp
Charcuterie, epicurean cheeses, brine-cured olives, seasonal tropical fruits, house-roasted walnuts and macadamia nuts, Maui Bees honeycomb, gourmet crackers, farmers market radishes and raw vegetables with a sprouted nut dip
Second Course
SALADS
BUTTER LETTUCE SALAD WITH TOASTED HAZELNUTS*
Gorgonzola cheese, organic ambrosia apple, meyer lemon vinaigrette
BLISTERED CHERRY TOMATOES & AVOCADO SALAD *
Avocado from our garden, arugula, toasted pumpkin seeds, citrus vinaigrette
MAUI CHOPPED SALAD*
Green cabbage, mung bean sprouts, heirloom carrots, Waihee Valley macadamia nuts, cilantro, braised-ginger vinaigrette
BABY WEDGE SALAD WITH CRISPY BACON
Center cut bacon, housemade buttermilk blue cheese dressing
Third Course
PASTAS
KAUAI SHRIMP LINGUINE
Chorizo, basil, shallots, white wine sauce
HOMEMADE DRUNKEN NOODLES
From scratch - chewy rice noodles. chinese greens, Kona ali'i mushrooms, Thai basil
WILD MUSHROOM PAPPARDELLE*
Wild local mushrooms, thyme, lemon butter sauce
Fourth Course
MAIN PROTEINS
FRESHEST CATCH OF THE DAY
Seared to perfection with a choice of coconut-basil sauce or butter-braised Maui sweet onions with capers and herbs
MAUI CATTLE NY STRIP STEAK
Sautéed shallots and Okoa farms shitake mushrooms. Served with an herb gremolata
PAN-FRIED ORGANIC HEIRLOOM CHICKEN
Fresh herbs
PAN-CRUSTED MAUI TEMPEH
Molokai sweet potatoes, chopped herbs
ROASTED FENNEL AND ASPARAGUS*
Red onions, shaved parmesan, and a lazy egg
SIDES
SAUTÉED HANA FRESH GREEN BEANS*
Fermented black bean and garlic sauce
CHARRED BRUSSEL SPROUTS*
Served crunchy with a parsnips dice
ROASTED FARMERS MARKET ROOT VEGETABLES*
Heirloom carrots, cauliflower, broccolini, fresh herbs, lemon zest
CREAMY MAC & CHEESE*
Made with Coastal white cheddar, cave-aged cheddar, and aged gouda (can be made gluten-free)
HAWAIIAN FRIED RICE
Zucchini, Maui sweet onions, roasted pineapple and center-cut bacon
CREAMY COCONUT LUAU
Maui Sweet Onions, Ali'i mushrooms, Haiku tomatoes, chef's ulu
Fifth Course
DESSERTS
BANANAS FOSTER*
Local apple bananas, orange zest and ground ceylon cinnamon flambéd in Koloa Kaua'i dark Hawaiian rum. Served with toasted walnuts, cacao nibs and housemade vanilla-bean ice cream
AMBROSIAL RAW MINI CAKES
Lilikoi curd on top of a cacao nib, dates, and brazil nut crust
ICEY GRANITA*
Made with seasonal fruits from the Upcountry Farmers Market
CHOCOLATE POT DE CRÈME*
Whipped crème, hazelnuts
TROPICAL FRUIT PLATE*mp
Seasonal and curated from the farmers market
*vegetarian
MP market price

Fine Dining
Sample Menu
Our Fine Dining menu is our most foodie experience.
A unique collaboration between client and chef
creating a beautiful food event for your guests.
Cost begins at $275/person.
MOCKTAIL
MAMAKI MOON*
Red mamaki tea brewed with alkaline water, housemade kombucha, toasted rosemary, rose petals (gin or vodka)
APPETIZER
AHI POKE
Olokai sea asparagus, galangal root infused oil, finger limes, lime-gastric Maui sweet onions, toasted sesame seeds
SALAD
LOTUS ROOT SALAD*
Crispy lotus root marinated in lemon and fish sauce, fried garlic, Maui Bees Farm arugula, poha berries
PASTA
MALAMA FARMS BERKSHIRE PORK DRUNKEN NOODLES
Berkshire pork sous vide for 48 hours, housemade noodles, charred Chinese broccoli, Kula albino shiitake mushrooms
FISH
HAPU'UPU'U | HAWAIIAN SEA BASS
Lemongrass-coconut milk-basil sauce, lightly-cured young strawberry papaya relish, Waihee Valley macadamia nuts, calamansi limes
PALATE CLEANSER
CUCUMBER BASIL SORBET
Farmers market cucumber, basil and lemon sorbet, spirulina dust, served with Haiku tomato water
MEAT
GRASS-FED MOLOKAI RIB EYE
Rib eye sous vide then seared, yucca mash, local asparagus, 4 herb gremolata
DESSERT
MATCHA GREEN TEA ICE CREAM
Homemade matcha green tea ice cream made in the traditional Japanese manner served with black sesame seed dust
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