All menus custom created to accomodate food needs and desires



Charcuterie & Cheese Platter: Cheese & Meat Selection served with Homemade Mustard and Pickled Local Vegetables & Fresh Baguette

Grilled Cremini Mushroom Caps filled with Roasted Garlic Local Goat Cheese and topped with Roasted Sweet Red Pepper Spread

Grilled Proscuitto Wrapped Asparagus

Cucumber Cups filled with Local Heirloom Tomato, Local Feta, Maui Onion & Basil Tapenade

Thai Shrimp “Lollipops” Grilled and served on a Sugarcane Skewer

Elegant Caprese Skewers seasoned with Balsamic Vinaigrette (cherry tomato, fresh basil and fresh mozzarella boccatini)

Maui Beef Poke: Grilled Local Grass Fed Beef Tenderloin cubed and seasoned with Shoyu, Sesame Seeds, Hawaiian Sea Salt, Nori and served with Taro Chips

Broiled Miso Garlic Prawns


Ahi Carpaccio drizzled with Lemon Oil and Shoyu, served with a side of Thai Spiced Sea Salt and Wasabi

Pan Seared Sea Scallops & Crisp Bacon Lardon drizzled with Pomegranate Truffle Oil Reduction

Petite Lamb Chops with Fresh Mint Sauce

Poisson Cru Martini…Fresh Island Ceviche served Tahitian Style with Lime, Coconut Milk, Avocado, Grape Tomato and Maui Onion


Upcountry Baby Greens, Grape Tomatoes and Warm Surfing Goat Dairy Goat Cheese Medallion served with Passion Fruit Basil Vinaigrette

Local Butter Lettuce, Blue Cheese, Toasted Walnuts, Kalamata Olives and Lemony Garlic Caper Dressing

Grilled Radicchio, Endive, Maui Avocado and Pink Grapefruit Segments drizzled with Grapefruit Honey Reduction and topped with Toasted Macadamia Nuts

Grilled Hearts of Romaine, Shaved Parmesan and Fresh Cracked Black Pepper served with Classic Caesar Dressing

Avocado, Caramelized Maui Pineapple, Watercress Salad with Cumin Lime Vinaigrette

Shaved Kale Salad served with Lemon
Vinaigrette and topped with Toasted Pinenuts, Currants and Shaved Pecorino Parmesan

Locally Grown Beet Tartare tossed with lemon olive oil and  served with Endive, Fresh Organic Herbs and Creme Fraiche

Seafood Entrees

Fresh Island Locally Caught Fish with Ginger Passionfruit Buerre Blanc and served with Coconut Lemongrass Jasmine Rice

Sesame Crusted Fresh Catch served with Buckwheat Soba Noodles, Warm Local Citrus Vinaigrette and Basil Oil

Seared Ahi Steaks served with Teriyaki Shitake Mushroom Buerre Blanc and Ponzu Wild Rice Cakes

Wild Salmon grilled to perfection and brushed with a Garlic Balsamic Mustard and served with Scalloped Potatoes

Fresh Island Mahi-mahi served with Chive Sake Reduction on top of Roasted Macadamia Nut Cauliflower “Couscous”

Proscuitto Wrapped Fresh Island Fish with Tarragon Lemon Sauce and served with Tangerine Black Forbidden Rice with Citrus marinated Olives

Macadamia Nut Crusted Ono with Mild Chili Coconut Sauce, Sautéed Spinach and Sesame Potato Cakes

Grilled Big Island Grown Maine Lobster  Tails & Steamed Claws served with Garlic Herb Butter, Fresh Corn Polenta and Fresh Island Tomatoes

Pan Braised Mahi-mahi with Pancetta, Shiso and Tomato Vinaigrette served on Mashed Potatoes

Meat Entrees

Grilled Hawaiian Beef Tenderloin served with a Merlot Reduction, Caramelized Maui Onion Marmalade and Oven Roasted Herbed Potatoes

“Fall off the Bone” Baby Back Pork Ribs with Mango BBQ Sauce and served with Local Greens (Luau Leaf) and Homemade Corn Bread

Cumin Cinnamon Rubbed Pork Loin stuffed with Mild Green Chilies and Queso Fresco

Grilled Malama Farms Pork Chops served with Caraway Spaetzle, Apricots and Watercress

Rack of Lamb served with Herbs de Provence Jus and Warm Lentil Salad and Beet Carpaccio

Grilled Lamb Chops served with Black Garlic Romesco, Pickled Maui Onion and Local Sweet Corn Succotash

Sweet Soy Braised Maui Beef Short Ribs served with Wok Browned Baby Bok Choy with Sesame Glaze

Oven Baked Whole Chicken with Roasted Garlic, Caramelized Local Meyer Lemon, Red Potatoes and Maui Onion

Indian Spiced Chicken cooked with Shallots, Dates and Apricots served with Red Lentil Dahl and Mango Chutney


Chocolate Lava Cakes served with Vanilla Bean Ice Cream

Flourless Clementine Tangerine Cake with Chocolate Gelato

Island Bananas Foster served with Maui Vanilla Bean Gelato and Fresh Young Coconut

Champagne Poached Pear stuffed with Honeyed Pistachio Nuts and served with Dark Chocolate Drizzle and a side of Sweet Mascarpone Cream

Creamy Panna Cotta served with Fresh Upcountry Strawberries and finished with Balsamic Drizzle and Cracked Black Pepper

Trio of Tropical Sorbets served with Lavender Shortbread Cookies

Grilled Sweet Maui Pineapple Slices topped with Local Coconut Gelato & topped with Toasted Pine Nuts