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.
House-made ahi poke served in edible vessels with avocado, tobiko, matchstick daikon, and green onion.
Beef sliders topped with caramelized Maui onions, fresh thyme and melted sharp cheddar.
Lilikoi soy marinated grilled chicken skewers served with peanut, cilantro, lime and crushed peanuts in a gochujang coconut peanut sauce.
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.
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.
The freshest fish cured in fresh lime, coconut milk, red onion, cilantro served in an edible vessel finished with black Hawaii’an salt.
Bite-size crab cakes served with house-made dill and caper remoulade.
Lump crab stuffing, quinoa, arugula topped with Danish Havarti.
Savory lump crab filling, lightly fried and finished with sweet chili lime dipping sauce.
Hawaii’an roast pulled pork with Kimchi served on a sweet Hawaiian roll.
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.
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.
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.
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!
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, 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!
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.
Basted with Thai inspired aromatics, kaffir lime, thai chili and garlic
Guests go hog wild over these slow roasted, sticky, sweet yet savory ribs finished with scallion and sesame seeds
Classic preparation – steamed with aromatics in a parchment with fresh herbs, butter and wine.
Lightly breaded and pan fried, finished with a white wine lemon caper butter sauce.
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.
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).
A traditional, classic and melt in your mouth perfection made with gruyere cheese. Highly recommended with any meat entree.
Seared Polenta napoleons with fresh mozzarella and roasted red pepper (can be made vegan with cultured Mac nut cheese).
Roasted butternut squash medallions with Maui’s surfing goat chevre.
Rubbed with kosher salt, fresh pepper and roasted with fresh herbs. These gorgeous tubers don’t need much more!
Manchego cheese elevates this traditional masher.
Purple Molokai sweet potatoes slow simmered in coconut milk and finished with Pink Hawaiian salt.
Jade pearl rice infused with bamboo and steamed lemongrass.
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!
Featuring local seasonal vegetables, marinated and seasoned to perfection
For the eggplant lover
Finished with fresh herbs fresh cracked pepper.
Coconut oil, kosher salt and cracked pepper keep this simple, yet delicious.
Asian inspired greens with garlic and ginger, drizzled sesame oil and rice wine vinegar.
An array of seasonal vegetables, seasoned to perfection.
Decadent custard topped with rum macerated red raspberries and fresh whipped cream.
Decadently rich, oozing with gooey goodness, chocolate confection topped with softly whipped cream. Please specify milk or dark chocolate.
A heart stopper made with Maui apple bananas served over local Roselani’s mac nut ice cream over chocolate bread pudding
Yes, please — say no more!
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.
Sheep, goat, and cow milk cheese, fig compote and baguette and fresh fruit.
The Australian Birthday cake! Fresh meringue, whipped cream and fresh fruit.
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.
Nutella and bananas, sugar and lemon juice, fresh whipped cream and seasonal fruit, surely there will be something for everyone.
Locally-made gelato and fun, fresh-flavored sodas. The kids will love them and the adults might even want one too!
Refreshing and healthful elixirs made with Maui made products featuring Maui Shrub, Maui Raw Kombucha, fresh pressed juices and therapeutic grade essential oils.
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.
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.
Breakfast panini with leeks, chicken apple sausage, chevre and ali’i mushroom.
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.
Egg-whites infused with a roasted vegetable medley and local mushrooms. Served on a bed of lightly dressed greens.
Roasted cauliflower and blistered tomato hash with poached egg and sourdough batons served on a bed of hearty wilted greens.
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!
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.
Skewered on lemongrass, basted in Thai flavor with Hawaiian chili and garlic (a perfect addition to round out a Land and Sea combo).
Pan seared local fresh catch with sake lime buerre blanc.
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.