Lilikoi Creations offers custom menu planning and provides private in-house chef services on Maui and neighboring islands for parties of 2-50 people. Gluten-free, vegan and vegetarian requests are graciously accommodated. We can build an enticing menu to meet any dietary concerns.
Maui Beef Sliders
Beef sliders topped with caramelized Maui onions, fresh thyme and melted sharp cheddar.
House-made ahi poke served in edible vessels with avocado, tobiko, matchstick daikon, and green onion.
Lilikoi soy marinated grilled chicken skewers served with peanut, cilantro, lime and crushed peanuts in a gochujang coconut peanut sauce.
Thai Summer Rolls
Lilikoi soy marinated Shrimp or Tofu, pickled red onion, fresh mint served with a sweet chili lime dipping sauce.
Caponata, Tapenade, and Hummus with crudité and toast points.
Seasonal Crudité with Cultured Macadamia Nut Spread
Maui is home to world-class food innovators and Maui Raw takes a cultured vegan spread to new heights. Flavored with chive, lemon, truffle, olive, spinach, and artichoke. Enjoy some of Maui’s vegetable bounty with these flavorful and decadent vegan dips.
Sesame encrusted seared ahi tuna served on a cucumber wedge with local avocado finished with a dab of Korean gochujang mayo and black hawaii’an salt.
Tahitian Ceviche Sampler
The freshest fish cured in fresh lime, coconut milk, red onion, cilantro served in an edible vessel finished with black Hawaii’an salt.
Mini Crab Cakes
Bite-size crab cakes served with house-made dill and caper remoulade.
Lump crab stuffing, quinoa, arugula topped with Danish Havarti.
Housemade Crab Wontons
Savory lump crab filling, lightly fried and finished with sweet chili lime dipping sauce.
Kahlua Pork Sliders
Hawaii’an roast pulled pork with Kimchi served on a sweet Hawaiian roll.
Say It Isn’t “Kale”
Your cells (and taste buds!) will sing after eating this massaged upcountry kale salad with a local lemon, garlic tahini dressing, local avocado, local sunflower sprouts and toasted nuts.
Asian Chop Salad
Hearty greens dressed in sesame rice vinegar vinaigrette, piled high with colorful cruciferous veggies, colorful daikon, Haiku mandarin, blanched sugar snaps, toasted almonds, and sesame. Finished with miso ginger-carrot emulsion.
Classic iceberg wedges with a roasted tomato and shallot balsamic reduction drizzle, bacon crumbles and bleu cheese dressing.
With or without anchovies served with freshly grated Romano cheese and homemade garlic croûtons.
The Maui Hippie
Kale and upcountry baby greens, spiralized Maui “psychedelic” colored root veggies and sunflower sprouts finished with housemade lemon tahini hempseed ranch and sprinkled with nutritional yeast. Don’t knock it till you try it!
Best of Upcountry
Kula greens, local dairy, “Surfing Goat” cheese, Kula strawberries, toasted pine nuts, and pomegranate molasses vinaigrette. Finished with balsamic glaze.
Mixed local greens piled high with seasonal accompaniments in your choice of dressing, edible flowers and toasted nuts, you choose the dressing.
Wild Greens Salad
Wild greens, cranberry hibiscus, shaved wild fennel and purslane topped with a toasted nuts, edible flowers in a hempseed, local lemon dressing. You can be assured that this tasty salad is one you have never had before!
Haleakala Ranch Tenderloin of Venison
Rubbed with a savory blend, this gorgeous filet is wrapped snug with bacon and seared to perfection. Topped with sautéed ali’i and shiitake mushrooms and a oven-roasted tomato shallot relish, this dish is served with roasted breadfruit (ulu) and sautéed Maui pohole fern.
Land and Sea Entrées
Lightly breaded and pan fried, finished with a white wine lemon caper butter sauce.
Maui Fresh catch ” en papillotte”
Classic preparation – steamed with aromatics in a parchment with fresh herbs, butter and wine.
Hoisin Guava glazed pork ribs
Guests go hog wild over these slow roasted, sticky, sweet yet savory ribs finished with scallion and sesame seeds
Basted with Thai inspired aromatics, kaffir lime, thai chili and garlic
Stuffed Chicken Breast with Pan Sauce
Chicken breast stuffed with sun-dried tomatoes, basil, mozzarella.
Grilled Filet Mignon
Finished with blue cheese and chive compound butter and blistered cherry tomato and thyme shiitake compote (whole roasted for large groups).
Rack of Lamb
Rubbed in Dijon mustard and fresh rosemary, cooked to perfection.
Cajun Rubbed Ono
Seared off and served with a spicy grilled local pineapple, mango habanero salsa and finished with chipotle lime crema
A deep sea delicacy encrusted in sesame and lightly seared, basted in a ponzu ginger reduction
Macadamia and Coconut Encrusted Opah
Macadamia and coconut crusted Hawaii’an moonfish served with a local citrus buerre blanc.
Roasted Butternut Squash
Roasted butternut squash medallions with Maui’s surfing goat chevre.
Seared Polenta napoleons with fresh mozzarella and roasted red pepper (can be made vegan with cultured Mac nut cheese).
Potato aux Gratin
A traditional, classic and melt in your mouth perfection made with gruyere cheese. Highly recommended with any meat entree.
Oven Roasted Cauliflower
Paleo friendly, dusted in toasted Moroccan spices, rubbed in coconut oil and roasted off in a very hot oven to achieve a healthful accompaniment to any dish (and even better as a leftover served with poached eggs for breakfast).
An array of seasonal vegetables, seasoned to perfection.
Asian inspired greens with garlic and ginger, drizzled sesame oil and rice wine vinegar.
Oven Roasted Root Vegetables
Coconut oil, kosher salt and cracked pepper keep this simple, yet delicious.
Pan Seared Mushrooms
Finished with fresh herbs fresh cracked pepper.
For the eggplant lover
Featuring local seasonal vegetables, marinated and seasoned to perfection
Pineapple Fried Rice
Savory rice with bursts of sweet from Maui Gold pineapple and hints of zingy with fresh aromatics. This rice dish is a crowd pleaser and one that is requested time and time again by return guests. The secret ingredient? Pure aloha!
Lemongrass Pearl Rice
Jade pearl rice infused with bamboo and steamed lemongrass.
Molokai Coconut Sweet Potatoes
Purple Molokai sweet potatoes slow simmered in coconut milk and finished with Pink Hawaiian salt.
Garlic Mashed Potatoes
Manchego cheese elevates this traditional masher.
Roasted Fingerling Potatoes
Rubbed with kosher salt, fresh pepper and roasted with fresh herbs. These gorgeous tubers don’t need much more!
Stuffed Crepes Bar
Nutella and bananas, sugar and lemon juice, fresh whipped cream and seasonal fruit, surely there will be something for everyone.
Hawaiian passion fruit steals the show, comes with a shooter of vanilla bean creme anglaise to pour over as you desire. — a crowd pleaser and favorite of many a guest.
The Australian Birthday cake! Fresh meringue, whipped cream and fresh fruit.
Selection of Artisanal Cheeses
Sheep, goat, and cow milk cheese, fig compote and baguette and fresh fruit.
Panna cotta with Maui’s Surfing Goat Cheese
Goats that graze on the slopes of Haleakala produce some mighty fine dairy products! Maui’s Surfing Goat Cheese is incorporated into a traditional Italian panna cotta, topped with some Kula berries that have paid a visit to our neighboring distillery, Maui’s Deep Island Rum, and drizzled with local Maui honey.
Yes, please — say no more!
Gelato Ice Cream Floats
Locally-made gelato and fun, fresh-flavored sodas. The kids will love them and the adults might even want one too!
Bananas Foster Chocolate Bread Pudding
A heart stopper made with Maui apple bananas served over local Roselani’s mac nut ice cream over chocolate bread pudding
Chocolate Pot de Creme
Decadent custard topped with rum macerated red raspberries and fresh whipped cream.
Chocolate Lava Cake
Decadently rich, oozing with gooey goodness, chocolate confection topped with softly whipped cream. Please specify milk or dark chocolate.
Boisson du Jour – Drink of the Day
Refreshing and healthful elixirs made with Maui made products featuring Maui Shrub, Maui Raw Kombucha, fresh pressed juices and therapeutic grade essential oils.
Sample Brunch Menu
Start the day out right, even if it’s in the afternoon…
On the Sweet Side
Almond-scented, marscapone-stuffed Hawaiian sweet bread “pain perdu” (fancy term for the most outstanding french toast you have ever eaten) in a guava maple glaze.
Slightly sweetened farmer’s cheese rolled up in a crepe with raisins and pine nuts. Served with house-made seasonal citrus curd and real maple syrup and house-made vanilla creme fraiche.
Savory, Yet Healthy
Roasted cauliflower and blistered tomato hash with poached egg and sourdough batons served on a bed of hearty wilted greens.
Breakfast panini with leeks, chicken apple sausage, chevre and ali’i mushroom.
Egg-white Sourdough Frittata
Egg-whites infused with a roasted vegetable medley and local mushrooms. Served on a bed of lightly dressed greens.
A pile of healthful delights (pickled vegetables, kimchee, green onion) and bacon in a nest of fried rice, poached eggs and a swizzle of gochujang.
Hangover Cure, Da Hawai’ian Loco Moco
Local Maui grass-fed beef patty over steamed rice, topped with beef gravy, a fried egg, and some microgreens (if desired) to add in phytonutrients and beauty…so ono!
Crab, avocado, seared asparagus, and poached egg served on a croissant with house-made dill hollandaise. Variations include broccolini, smoked salmon, polenta cake, potato rosti, cauliflower hash, seared and Ahi tuna. Feel free to mix n match!
Pan Seared Local Fresh Catch
Pan seared local fresh catch with sake lime buerre blanc.
Local Fresh Catch “en papillote”
Local fresh catch “en papillote” (parchment steamed with wine, fresh herbs and a dab of butter). Simple, classic technique letting the ingredients speak for themselves.
Skewered on lemongrass, basted in Thai flavor with Hawaiian chili and garlic (a perfect addition to round out a Land and Sea combo).
A crowd-pleaser, kid-pleaser, man-pleaser, and even a lady pleaser. Guests go “hog wild” (pardon the pun) for these ribs. Hoison guava-glazed, slow-roasted and finished on the grill.