Listed below is just a sample of various menu styles that we offer and our menu options are not limited to the featured items. We strive to create customized menus for each client based on their needs, preferences, and budget.

 

Sample Menu #1 – Buffet Options

Starch
Steamed White Rice

Vegetable Fried Rice

Fried Yakisoba Noodles
w/smoked meat, fishcake & eggs

Garlic Mash Potatoes

Roasted Fingerling Potatoes
w/rosemary & onions

Assorted Mushroom Risotto

Sides
Grilled Assorted Kunia Vegetables
w/crumbled feta cheese & basil pesto

Fried Tofu
stewed in spicy Hau’ula tomato sauce

Roasted Brussel Sprouts
w/caramelized onions & bacon bits

Fresh Assorted Fruits

Mari’s Garden Kale Caesar Salad
w/taro croutons, shaved red onions & creamy anchovy dressing

Mari’s Garden Mixed Greens
w/shaved hearts of palm, cucumber, grape tomato & creamy papaya seed dressing

Entree
Sous Vide Chicken
w/negi pistou & kabayaki drizzle

Chicken Roulade
filled w/mushrooms, spinach & feta wrapped w/prosciutto finished w/thyme reduction

Grilled Filet of Beef
topped w/garlic compound butter & peppered demi glace

Sous Vide Boneless Short Ribs
w/olive oil & garlic

Pan Seared Snapper
w/Louisiana crawfish sauce

Baked Snapper
topped w/garlic aioli, homemade char siu bacon & fresh cilantro

Togarashi (Japanese Pepper) Pressed Scallops
w/edamame, sweet corn relish & chiso shellfish nage

Desserts
Oreo Cookie Mousse

Banana Cream Tartlet

White Chocolate & Matcha Green Tea Mousse

Fruit Panna Cotta

Calamansi Lime Meringue Tartlet

 

Sample Menu #2 – Family Style Options

Hawaiian Sweet Rolls & Butter

Steamed White Rice

Mari’s Garden Mixed Greens
w/shaved red onion, cucumbers, garlic croutons & herb vinaigrette

Kunia Sweet Corn Salad
w/roasted honshimeji mushrooms, smoked meat & asparagus

5-Spice Roasted Kabocha Squash

Thai Inspired Grilled Snapper
w/torn basil, red jalapeno, fried garlic & soy lime

Sous Vide Duck Breast
w/shiitake mushrooms & asparagus tips w/essence of foie gras & “salted caramel”

24 Hour Braised Pork Belly
w/sweet corn risotto & micro cilantro

 

Sample Menu #3 – Plated Dinner

1st Course
Sake Cured Salmon
w/arare, calamansi soy lime & micro greens

2nd Course
Steamed Pork Hash Cannelloni
w/soy garlic sauce & micro cilantro greens

3rd Course
Grilled Filet of Beef & Poached Lobster
w/roasted potatoes

 

Sample Menu #4 – Passed Appetizer Options

Island Style Pork Hash Corn Dog
served w/spicy aioli & honey mustard

Puff Pastry Tart
w/caramelized Kunia onions & boursin cheese

Parker Ranch Meatball
on savory tart shell topped w/shaved parmesan & crisp basil

Truffled Peterson’s Farm Deviled Eggs
topped w/homemade char siu bacon

“Loco Moco”
Parker Ranch beef patty over steamed white rice topped w/sunny side up quail egg & truffled gravy

House Smoked Salmon Mousse Tartlet
garnished w/sliced pastrami cured salmon, ikura & tarragon emulsion

Pulled Duck Wonton
w/hoisin drizzle

Kimchee Torched Salmon
over sushi rice topped w/ikura, bubu arare & micro greens

Baked Unagi & Foie Gras Turnover
w/kabayaki drizzle

Petite BBQ Pulled Pork Slider
w/tropical aioli on taro bun

Spoonful of Ahi Crudo
w/red onion & jalapeno

 

Sample Menu #5 – Food Station Options

Station #1 – Seafood Bar
Assorted Poke

Parfaitini
layered sushi rice, spicy ahi, avocado, topped w/tobiko & kaiware sprouts

Primo Beer Poached Shrimp
w/wasabi cocktail sauce

Oysters on the 1/2 Shell
w/lemon, finadene, tobasco,

Station #2 – Carved Prime Rib
Slow Roasted Prime Rib
w/au jus, horseradish & tropical horseradish

Station #3 – Fry Bar
Choice of fries: sweet potato, classic thick cut, garlic, eggplant, asparagus

Assorted condiments: ketchup, honey mustard, hawaiian chili pepper remoulade, sriracha aioli

Station #4 – Noodle Bar
Choice of noodles: saimin, udon, soba

Choice of broth: miso, classic saimin, spicy kimchee, aromatic shellfish

Garnishes: fried garlic, fishcake, green onion, tofu, sambal, cilantro