charcuterie grazing table: cured meats, aged cheeses, olives, seasonal dip, vegetable & fruit crudité

crispy prosciutto wrapped, seasoned chèvre stuffed figs

bacon wrapped dates stuffed w. brie, pistachios, herbs

spinach + Parmesan cheese bites with cranberry aioli

caprese bites: fresh mozzarella, garden basil, cherry tomatoes, balsamic reduction, on skewer

endive leaf cups with macadamia nut pesto, chopped cucumber, tomato, feta, & croutons

local white fish sashimi, papaya, toasted macadamia nut, black pepper, citrus foam

ahi tuna poke bombs with rice, uala (purple sweet potato) & furikake

ahi tuna musubi bites with Hawaiian style poke, seaweed wrapped seasoned rice & spicy aioli

garlic herb chili butter grilled shrimp, served on a bamboo skewer with pineapple

kalbi beef strips, skewered with fresh pineapple, chives

curried lamb meatballs, spiced squash puree with basil

grilled curried chicken thighs w. ginger macadamia nut or peanut sauce

sesame uala (purple sweet potato) truffle w. avocado

PROTEIN

kalbi beef ribs, ginger sesame teri sauce

beef brisket, house BBQ sauce

shoyu ginger chicken

guava rosemary chicken

coconut curried chicken thighs

fresh catch fish with togarashi seasoning

macnut crusted fresh catch, lemongrass aioli

kalua pork and cabbage

GRAIN

olena turmeric sesame rice

coconut black rice

garden herb quinoa pilaf

wild rice pilaf

plain white, brown, or black rice

STARCH

purple sweet potato w. ginger coco cream

canoe potato salad: kalo, ulu, uala

creamed ulu with roasted garlic

ulu and kabocha squash au gratin

garlic herb butter roasted potatoes

rosemary roasted kabocha squash

VEGETABLE

rainbow of vegetables creamy coleslaw

shredded vegetable, shiitake, and noodle salad with ponzu dressing

grilled vegetables, lightly seasoned

stirfry of market veggies, sesame soy glaze

garlicky local mushrooms & green beans

SALAD

fresh mixed greens and seasonal market veggies with passionfruit vinaigrette and local chèvre

baby greens, purple cabbage, pickled onions, olives, cucumber, tomato, feta, lemon herb dressing*

creamy lemongrass dressing over baby romaine, furikake, carrot ribbons, crispy sweet potato curls

mixed greens, savoy cabbage, carrot, lemon tahini dressing, tamari sunflower and pumpkin seeds

crunchy romaine, creamy guava dressing, pipikaula smoked beef bits, sweet onion, pickled jalapeño

PUPUS

Fresh catch ceviche with cilantro, pepper, coconut, lime, avocado crema, served with uala chips

Black garlic sautéed ali'i mushrooms with fresh local chèvre in local baby romaine lettuce cups

STARTER

Duo of gazpachos - Waimea cucumber avo, and tomato bell pepper - with toasted pine nuts

MAIN

Fresh catch fish in a coconut lemongrass braise / Olena sesame rice / Gingery black sauce carrots and bok choi

DESSERT

Seasonal inspired panna cotta with local tropical fruit topping

rose panna cotta, pistachio date crumble

liliko'i chiffon pie, passionfruit compote, citrus whipped cream

rose-infused cupcakes w. dragonfruit & honey cream cheese frosting

chili spiced apple-banana foster, vanilla ice cream, ginger, macadamia nuts*

mango (or other seasonal tropical fruit) chia coconut tapioca pudding

liliko'i cheesecake w. macadamia nut date crust*

liliko'i butter mochi cake, liliko'i glaze, fresh fruit

kulolo (“taro mochi”) with coconut ice cream

lemon poppyseed cupcakes w. citrus blossom honey cream cheese*

sweet potato brownies, spiced whipped cream, berry compote*

citrus-blossom panna cotta, finger-lime caviar, creamy kiawe honey

*can be made vegan