Menu
Tray Passed Hors d’oeuvres
KONA CRAB CAKE
With spicy Szechwan sauce and chives
CRISPY PHYLLO CUP OF
PUNA GOAT CHEESE & PINE NUTS
SEARED AHI
With furikake rice cake and wasabi aioli
PARADISE PAPAYA
Wrapped in prosciutto with mint
The Dinner Menu
BABY OKINAWAN SPINACH SALAD
With a Tangerine Basil vinaigrette.
Sprinkled with crispy Maui onions, gorgonzola cheese
and confetti of edible flowers
SESAME SEED CRUSTED YELLOW FIN TUNA & FILET MIGNON
Fresh caught Island fish with a coconut red pepper sauce& a pan seared filet mignon
with port wine & bearnaise sauces, Served with Fingerling potatoes & wild mushroom mash.
BAILEY’S IRISH CREAM CRÈME BRULEE
Baked in a macadamia nut crust anda lilikoi and vanilla bean sauce.
Refreshed with a tropical Fruit Coulis
KONA COFFEE
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