Lightly breaded and pan fried, finished with a white wine lemon caper butter sauce.
Land and Sea Entrées
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
Kauai Shrimp
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
.
Seared Scallops
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.
