Explore Our Menu
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.
APPETIZERS
Poke Cups
House-made ahi poke served in edible vessels with avocado, tobiko, matchstick daikon, and green onion.
Chicken Satay
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.
Seasonal Crudité with Cultured Macadamia Nut Spread
Flavored with chive, lemon, truffle, olive, spinach, and artichoke.
Ahi Chips
Sesame encrusted seared ahi tuna served on a cucumber wedge with local avocado finished with a dab of Korean gochujang mayo and black Hawaiian salt.
Tahitian Ceviche Sampler
Fresh fish cured in fresh lime, coconut milk, red onion, cilantro served in an edible vessel finished with black Hawaiian salt.
Mini Crab Cakes
Bite-size crab cakes served with house-made dill and caper remoulade.
House-made Crab Wontons
Savory lump crab filling, lightly fried and finished with sweet chili lime dipping sauce
Coconut Tempura Kauai Shrimp
Crispy, whispy and perfectly island-vibed, served up with my house made tamarind sweet chili butter with kaffir lime. Go easy on these, they could spoil your appetite for the next course!
Compressed Fresh Island Fish Crudo
There are several iterations of this delectable and delicate starter but at it’s foundation is a very thinly cut, compressed layer of fresh island fish, whether Mahi, Opah or Ahi – the almost translucent cuts are layered with a symphony of complimentary oils, zests, fresh herbs, aromatics and culinary salts resulting in seriously delicious bites. Served with sourdough toast points. Italian, Thai, Classic Hawaiian and Chef’s Kiss are the flavor variations. Can be plated for first course or great for a group! Inquire for clarification *Can be made GF
Ahi Tartar with puffed rice crisps
Nestled in a crispy whispy crunch of a vessel, perfectly seasoned sashimi grade Ahi make just the right bite to grab with the hand that isn’t holding your Mai-Tai or Lilikoi Cosmo for your Mix-n-Mingle Maui sunset party. *GF
Crostini Trio – pick a few
-Togarashi dusted and seared Ahi with avocado wasabi mousse and fried shallot
-Ali’i mushroom duxelles with melted brie and fresh thyme
-Haleakala Creamery chèvre and fig preserved and crisped salami and basil
-Classic Italian bruschetta- EVOO, Maldon, Fresh tomato, basil, fresh mozzarella
-Edamame and mint puree, roasted cherry tomato and fresh herbs
-Olive tapenade with toasted walnuts and feta crumble
-Whipped Ricotta, preserved lemon, date and crispy prosciutto
The Party Barge
Guaranteed to satisfy every guest, the 6 foot hand carved Balinese boat is filled with a beautiful and delicious array of munchies and is just right to welcome your guests. Perfect for those guests who’s tastes run the gamut from omnivore to carnivore, Chef Maja and her team will curate just the right selection of locally sourced artisan dips, crudité, fruits etc. so no guest goes hungry. Also available as a “dessert” selection – for a smorgasbord of whimsy sweet treats for a casual finish to your soirée.
SALADS
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.
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.
Iceberg Wedges
Classic iceberg wedges with a roasted tomato and shallot balsamic reduction drizzle, bacon crumbles and bleu cheese dressing.
Classic Caesar
With or without anchovies served with freshly grated Romano cheese and homemade garlic croutons.
The Maui Hippie
Kale and upcountry baby greens, spiralized Maui “psychedelic” colored root veggies and sunflower sprouts finished with house made 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.
Chef’s Choice
Mixed local greens piled high with seasonal accompaniments in your choice of dressing, edible flowers and toasted nuts, you choose the dressing.
MAIN DISHES
COCONUT FISH CURRY
Maui’s soil gives yield to aromatics that provide just the perfect base for my curry. You decide the spice level, and I source the aromatics – kaffir lime, lemongrass, turmeric, ginger, shallot, galangal ginger with just the right amount of heat, sweet and decadence from the beautiful fats present in the coconut milk. Served with steamed fish and vegetable medley (your pick); pairing with steamed jade pearl rice is recommended.
MAUI’S FRESH CATCH
Garlic miso butter basted, oven finished, serviced with a miso sake and blistered cherry tomato shallot buerre rouge; Recommended with Mahi-Mahi, Opah, Monchong.
KAUAI SHRIMP
Basted with Thai inspired aromatics, kaffir lime, Thai chili and garlic
HOISIN GUAVA GLAZED PORK RIBS
Guests go hog wild over these slow roasted, sticky, sweet yet savory ribs finished with scallion and sesame seeds
MAUI FRESH CATCH “EN PAPILLOTTE”
Classic preparation – steamed with aromatics in a parchment with fresh herbs, butter and wine.
CHICKEN PICCATTA
Lightly breaded and pan fried, finished with a white wine lemon caper butter sauce.
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
MACADAMIA AND COCONUT ENCRUSTED OPAH
Macadamia and coconut crusted Hawaiian moonfish served with a local citrus buerre blanc.
SIDES
POTATO AUX GRATIN
A traditional, classic and melt in your mouth perfection made with gruyere cheese. Highly recommended with any meat entree.
GARLIC MASHED POTATOES
Manchego cheese elevates this traditional masher.
MOLOKAI COCONUT SWEET POTATOES
Purple Molokai sweet potatoes slow simmered in coconut milk and finished with Pink Hawaiian salt.
LEMONGRASS PEARL RICE
Jade pearl rice infused with bamboo and steamed lemongrass.
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!
MIXED GRILL
Featuring local seasonal vegetables, marinated and seasoned to perfection.
PAN SEARED MUSHROOMS
Finished with fresh herbs, fresh cracked pepper
OVEN ROASTED ROOT VEGETABLES
Coconut oil, kosher salt and cracked pepper keep this simple, yet delicious.
WILTED GREENS
Asian inspired greens with garlic and ginger, drizzled sesame oil and rice wine vinegar.
GRILLED VERDURA EXTRAVAGANZA
Grilled “al dente” or a toothsome bite, well seasoned and finished with charred lemon, garlic confit oil and fresh herbs, a beautiful platter with a diverse medley of your favorite veggies, excellent for a crowd who wants to mix it up- family style is best for this dish.
CRISPY POLENTA CAKES
Crispy polenta cake smothered in sautéed local mushrooms and blistered cherry tomato compote.
RATATOUILLE
Maui’s eternal growing climate comes in clutch for this dish with my riff on this classic French dish that is served at the height of harvest season. Finished with local chèvre.
DESSERTS
CHOCOLATE POT DE CREME
Decadent custard topped with rum macerated red raspberries and fresh whipped cream.
MOCHA LAVA CAKE
Decadently rich, oozing with gooey goodness, chocolate confection topped with softly whipped cream. Please specify milk or dark chocolate.
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.
LILIKOI CREME BRÛLÉE
Yes, please — say no more!
With just a hint of passion fruit, this classic is taken to the next level.
SELECTION OF ARTISANAL CHEESES
Sheep, goat, and cow milk cheese, fig compote and baguette and fresh fruit.
AUSTRALIAN PAVLOVA
The Australian Birthday cake! Fresh meringue, whipped cream and fresh fruit.
LILIKOI SOUFFLE
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.
KULA BERRY SHORTCAKE
with lavender vanilla bean whipped cream Kula berries burst forth from our local slopes, half are macerated with a splash of rum and lime juice, the other half are halved, house made (and Maui famous) biscuits layered with whipped cream. If you are a connoisseur of strawberry shortcake, this will NOT disappoint. I guarantee that.
TOASTED BANANA ROULADE
– Insulated in a blanket of toasted meringue, a caramelized banana mousse hides out. Baked Alaska vibes, sans ice cream. Covered in toasted coconut and drizzled in Haleakala Goat Milk Creamery Coconut caramel.
LILIKOI ROULADE
The fruity tutti version of above, ribbons of passionfruit curd folded with whipped cream, nestled in a meringue, served with raspberry coulis and mint. Light, yet mind-blowing.
MAUI MOCKTAILS
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.
