Hors d’œuvres Selections

Fresh Herb Marinated Feta Mousse with Smoked Kurabota Pork Creme Fraiche and Fennel Frond

Smoked Opihi Sauteed with Pernod Meyer Lemon Garlic and Shallots

Medley of Local Farm Raised  Organic Beets with “Surfing Dairy Goat Cheese” Mousse served on Artisan Crackers

Scallop and Blue Marlin “Ceviche” cured in Tropical Citrus and Hawaiian Sea Salt

Fresh Sea Asparagus topped with Dragon Fire Tobiko  and a Chiffonade of Fresh Makawao Wild Mushrooms

Fresh Island Style “Ahi Tuna Poke” served on Black Sesame Rice Crackers

Kona Crab and Marinated Artichoke Hearts with Parmesan

Baby Heirloom Tomatoes Mozzarella Pearls and Thai Basil Marinated in Ligurian Olive Oil and Aged Balsamic Vinager

Makawao Wild Mushroom Medley Lightly Braised Served with Toasted Sourdough

Filet Mignon Beef Carpaccio with Capers Whole Grain Mustard Sweet Maui Onoins and Parmesan

Grilled Kaua’i Blue Prawns Marinated in Baby Ginger and Citrus with Pineapple Squares and Fresh Shaved Coconut

Fresh Opakapaka  Black Truflle and Spanish Green Olive Tapenade

Medallions of Pacific Lobster with Papaya Slivers and Avocado