Below menu is a representation of Tarragon Maui Catering and our preperations using the freshest quality locally grown ingredients both from the land and sea.

Fresh Island Catch Served over Green Bamboo Rice Topped with Mango Puree and Fresh Shaved Coconut

Fresh Sashimi Grade Ahi Tuna Seared Rare over Salt and Pepper Rice a Blend of Jasmine and Forbidden Black Rice Served with Edamame Wasabi Soy Reduction Topped with Tobiko

Grilled Fresh Mahimahi with Coconut Milk Curry and Fresh Mango Papaya Mint Chutney

New York Striploin American Kobe with Sauteed Makawao Wild Mushrooms and Pomme Fritte

Grilled Filet Mignon over Prawn Infused Mashed Potatoes Topped with a Medallion of Pacific Lobster and a Black Truffle Mushroom Tapenade

Grilled Angus Beef Ribeye with Potato Lattice Medley of Mixed Upcountry Vegetables with Seared Sashimi Grade Ahi Tuna

Fresh Opakapaka Seasoned with Tahitian Style Spices Pan Seared Basted with Lavevder ‘Lehua’ Honey Glaze served over Forbidden Black Rice

Maui Cattle Company  Select Prime Rib of Beef  Seasoned with Hawaiian Sea Salt and Course Black Pepper House Made Horseradish and Au Jus

New Zealand Red Deer Striploin with Kula Blueberry Gastrique Garlic Mashed Potatoes and Golden Beets

Vegetarian Options

Fresh Vegetable Terrine Chefs Choice Blend of Seasonal Vegetables Sundried Tomatoes and “Surfing Dairy” Goat Cheese

Heirloom Tomatoes Buffalo Milk Mozzerella Roasted Eggplant Meyer Lemon Scented Basil Pesto Sourdough Toasts

Jumbo Kaua’i Blue Prawn Cocktail served over a Fresh Tropical Fruit and Seafood Gazpacho Topped with a Cilantro Aioli

Seared Sea Scallop served over Potato Giufrette’ with Mango Yolk  Kona Coffee Infused Olive Oil and Slivers of Bacon

Fresh Island Sashimi Medley with Soy Wasabi and Baby Ginger

Homemade Cheese Ravioli with Fresh Basil Pesto Sprinkled with Parmesan Cheese and Toasted Pine Nuts

Kobe Beef Sliders with Truffle Aioli and Pommefritte

Kona Crab “Louie” Served “Up” with a “Twist ”

Satay Duo Mild Thai Spice Marinade Beef and Prawns Skewered on Sugar Cane Sticks Grilled with Minted Pineapple

Soups and Salads

Medley of Local Organic Greens with Citrus Vinaigrette and Feta Cheese with Toasted Honey Glazed Macadamia Nuts

Chilled Wedge Salad Quartered Waipoli Organic Romaine Lettuce  Homemade Point Reyes Bleu Cheese Dressing with Marinated Heirloom Tomatoes and Smoked Nieman Ranch Bacon

Coconut Curry Soup with Lemon Grass Baby  Ginger Garlic Thai Basil and Fresh Kaua’i Blue Prawns

Kamuela Tomato Bisque with Creme Fraiche and Basil served with Melted Vermont Chedder Toast

Mediterranean Quinoa Salad with Mint Cucumber  Spanish Olives and Prawns served over Romaine Leaf with White Truffle Olive Oil

Chopped Salad  Fresh Local Greens and Seasonal Vegetables Tossed in a Creamy Citrus Vinaigrette served in a  Coconut Shell

]]> http://tarragonmauicatering.com/first-courses/feed/ 0 http://tarragonmauicatering.com/hors-doeuvres/ http://tarragonmauicatering.com/hors-doeuvres/#comments Tue, 12 Jan 2010 23:12:19 +0000 admin http://tarragonmauicatering.com/?p=7 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

]]> http://tarragonmauicatering.com/hors-doeuvres/feed/ 0 http://tarragonmauicatering.com/6/ http://tarragonmauicatering.com/6/#comments Tue, 12 Jan 2010 23:10:56 +0000 admin http://tarragonmauicatering.com/?p=6 Dessert Selections

Pineapple Cheesecake

Homemade Cupcakes

Handmade Local Seasonal Fruit Sorbets

Petite Waffle Cone Sundae with Fresh Kula Strawberries

Pineapple Truffles Ono Pineapple Gelato White Chocolate and Macadamia Nuts

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