Lightly breaded and pan fried, finished with a white wine lemon caper butter sauce.
Classic preparation – steamed with aromatics in a parchment with fresh herbs, butter and wine.
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
Chicken breast stuffed with sun-dried tomatoes, basil, mozzarella.
Finished with blue cheese and chive compound butter and blistered cherry tomato and thyme shiitake compote (whole roasted for large groups).
Rubbed in Dijon mustard and fresh rosemary, cooked to perfection.
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 crusted Hawaii’an moonfish served with a local citrus buerre blanc.