LUNCH & DINNER MENUS | $65-$120 pp
**Prices are CALCULATED based upon number of guests, PACKAGE CHOSEN and seasonality. sample prices above are for groups of 20+ guests.
Season’s Bests
WALNUTS & PEARS SALAD
Winter greens + toasted walnuts, fuji pears, gorgonzola, cherry tomatoes and champagne vinaigrette
POTATOES & BRUSSELS AU GRATIN
Fingerling potatoes, roasted brussel sprouts, bechamel and romano
WILD RICE PILAF
Black japonica rice, pomegranates, toasted pine nuts, thyme and rosemary
KONA COFFEE TRI-TIP
Kona coffee, five spices and maldon salt crusted Tri-Tip cooked medium
CHIMICHURRI SAUCE
Cilantro, garlic, shallot and red wine vinegar
California Fresh
SO-CAL ARANCINI
Panko crusted mozzarella filled risotto ball and baby kale, topped with balsamic reduction and basil gremolata
HEART BEET SALAD
Golden and Ruby roasted beets, arugula, candied walnuts, goat cheese and citrus vinaigrette
HERB CRUSTED SALMON
Served with roasted Peruvian blue potatoes, rocoto sweet bell pepper puree and cilantro mole
Cali Dreaming
MINI CRAB CAKES with Herb Remoulade
HEART BEET SALAD
Golden and Ruby roasted beets, arugula, candied walnuts, goat cheese and citrus vinaigrette
MISO KING SALMON
FLUFFY SUSHI RICE
ROASTED BROCCOLINI
WASABI ROASTED MASHED POTATOES
Peruvian Favorites
PERUVIAN CEVICHE
Limed cooked sea bass, onions, sweet potato and cilantro
PAPAS A LA HUANCAINA
Peruvian blue potatoes, cheese and chili cream sauce and hard boiled eggs
LOMO SALTADO
Top sirloin tips, sautéed onions, sautéed tomatoes and potatoes
RICE PILAF
Rustic Italian
SEA BASS CARDIFF FISH CRUDO
Fresh sea bass lime cooked, aji amarillo sauce, crunchy wonton and avocado - on appetizer format
BURRATA & HEIRLOOM
Fresh burrata and heirloom tomatoes served with winter greens and bell peppers sofrito olive oil - on appetizer format
BAKED ZITI
Artisan Italian penne pasta, house marinara, fresh mozzarella and basil
South Italian Cuisine
CALAMARI
Celery root pure, caviar, grapefruit supremes
HEIRLOOM TOMATO PANZANELLA SALAD
Bell peppers, red onion, cucumbers, basil, capers and citrus vinaigrette
TRUFFLED SEARED SCALLOPS
Black Risotto, wild mushrooms, asparagus and bell pepper sauce
Spanish Inspired
FISH CRUDO
Northern, shishito pepper, lime, sesame and ají amarillo
RED VELVET CREAM SOUP
Beets, carrots, tomatoes, ginger spice and almond milk
HALF AVOCADO STUFFED SALAD
Picked radish, heirloom tomatoes, fennel, carrots, beets, peas, currants and citrus-herb cashew cream dressing
SEABASS PAELLA with clams, mussels and veggies
Simple & Traditional
TRADITIONAL WEDGE SALAD
Served with blue cheese crumbs, crispy bacon, cherry tomatoes and toasted almonds
PRIME FILET MIGNON WITH REDUCED BLACKBERRY SAUCE
CHEESY LEEK MASHED POTATOES
Roasted leeks, Fontina and Gruyere cheeses
SAUTEED SPINACH & ROASTED GARLIC
Ohana BBQ
THAI CHICKEN SKEWERS
Served with peanut dressing and yogurt dill
SUMMER SALAD
Arugula, strawberries and feta cheese with balsamic vinaigrette
GRILLED GARLIC ASPARAGUS
Local twin bridge asparagus from Waialua
CREAMED KALE & MUSHROOMS
Local kale and Hamakua mushrooms creamed
WATERCRESS & MUG BEAN SLAW
Carrots, watercress and mug beans toasted into an Asian version of the traditional BBQ slaw
ROASTED LEEK MASHED POTATOES
GRASS FED ORGANIC GRILLED RIB EYE (+10 ppl)
GRASS FED ORGANIC TRI TIP OR TOP SIRLOIN
LILIKOI & MOLASSES BBQ
Grass fed organic baby back ribs slow cooked and glazed with a passion fruit and molasses BBQ sauce
TROPICAL DESSERT
Lilikoi cheese cake (passion fruit), or Coconut lime & mint ice cream sandwiches
Aina Farm-To-Table Family Style
CEVICHE CUPS
Traditional Peruvian Ceviche cups served with Okinawa sweet potatoes
ROASTED BEET & GOAT CHEESE SALAD (GF)
Local Pupukea greens , beets, goat cheese, walnuts and mustard vinaigrette
SWEET POTATO MASH (V, DF, GF)
Okinawa sweet mashed potatoes with coconut cream
KALUA PIG
Slow cooked pork on tea leaf
YOUR CHOICE OF ONE OF THE FOLLOWING SIDES:
Hamakua mushroom Jade risotto
Stemmed lemongrass jasmine brown rice
Roasted veggie whole wheat Pearl cous-cous
Plated 7 Course Experience
LOBSTER MAKI PEARL BLACK RICE
Lobster and avocado sushi roll, topped with hamachi tobiko and crunchy lotus root
STUFFED ARTICHOKES & SUN-DRIED TOMATO PESTO (V, GF, DF)
Cauliflower purée stuffed into grilled artichoke hearts topped with a sun-dried tomato and pine nut pesto
OKINAWA SWEET POTATO & SESAME BITES (V, GF, DF)
Okinawa sweet potatoes and coconut milk rolled into toasted sesame seeds
HEARTS OF PALM & BLOOD ORANGE SALAD (V, GF, DF)
Pupukea greens (organic and locally sourced) blood orange supremes, toasted pecans and crunchy candied ginger with a ginger blood orange vinaigrette
PORK & PEARS
Thyme roasted pork loin Au Jus over a poached pear and daikon purée
OPAKAPAKA & COCONAT KALE
Pan seared Hawaiian sea-bass on coconut kale and scallion cream
CHOCOLATE MOUSSE & SEASONAL BERRIES
Nutella chocolate mousse topped with a fresh berry coulis