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Baker

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Every action and every word is done or spoken as if every guest could see it, taste it or hear it. We are the best because we want the best for our customers and for ourselves.

Menu styles

One- to two-bite offerings hand passed on service ware made from reclaimed Big Island wood. The variety of flavors and hand-crafted presentations set the tone for your event.

Family style marries the rich selections of our buffet menu with the artful creativity of our plated options, so you can spend more time sharing and less time standing in line. We highly recommend family style for almost any event.

Experience fine dining anywhere your imagination can take you — among rolling pastures on an Oahu ranch, near soft-breaking waves and glistening sand, atop the hills overlooking Honolulu. Menu choices are served in succession by our industry-leading service team, creating a restaurant experience on par with the island’s best brick-and-mortar establishments. Our exacting service, careful planning and professional execution will make your event one to remember.

Action style is all about engagement – engage with our cooks, engage with the ingredients and enjoy a window into our culinary world. Dishes are prepared and plated in front of your guests. This menu style requires more time for dining as not everyone can carry three or four dishes back to a table.

Double-loaded chafing dishes made of reclaimed Big Island wood, stylish designs, natural elements and efficient layouts are hallmarks of our buffet service. Ask our office staff how we can make your buffet experience unique and memorable.

Passed apps

Ahi tacos with avocado and yuzu

Ahi truffle poke cones with rice and wasabi butter

Anise-roasted Molokai sweet potato with paprika aioli and shrubs

Artichoke dip in filo with flowers and herbs

Avocado toast, with shaved farm vegetables, flowers and citric aioli

Crispy pork belly, Hawaiian chili glaze, pineapple, mint

Deviled egg, trout caviar, sweet jalapenos and bacon

Kualoa oysters with Hawaiian chili ponzu mignonette

Fried chicken sliders with house buttermilk and pickles

Goat cheese bonbons, sweet-radish slaw and warm bacon dressing

Goat cheese-stuffed crab cakes

Leche de Tigre ceviche with coconut rice, chile rocoto sauce

Loaded baked kalo with teriyaki, sour cream, green onion and furikake

Oxtail corn dog with Hawaiian chili cilantro crema

Prawns with mint-coconut-lime emulsion

Watermelon-citrus-mint juicers

Fresh Kualoa prawns grilled in lemongrass ginger soy

Roasted pork belly in bao, hoisin bourbon sauce, pickle

Salmon mousse on chicharron with yuzu and soy caviar

Scallop with black garlic in bacon-yuzu broth with pickled radish

Scallop with ponzu-butter crust

Scallop with uni butter, jalapeno and garlic-chive crust

Smoked short ribs on sizzle platter with sweet jalapenos and BBQ sauce

Taro croquette with poha chutney

Chicken pate with poha berry on crostini

Gyoza with house-made ponzu

Bourbon-oxtail-hoisin sliders with pickles

Ulu breadfruit fries with farm chimi-churi and smoked paprika aioli

Masa cakes with Hawaiian chili-tomato chutney and Manchego cheese

Fried avocado with ponzu, flowers and shaved red onion

Spicy beet poke on crisp rice cake

Tomato soup, bubu arare, basil flowers

Black bean and pineapple salsa sliders with vegan cheese

Main dishes

Fresh catch with local cremini, Waialua asparagus and aged-butter crust

Fresh catch with coconut-mac crust, sweet potato puré, pak choy and miso-sesame emulsion

Steamed opakapaka finished Chinese-style with truffle soy and choy sum

Kiawe-smoked salmon with hollandaise and grilled asparagus

Mainland or local short ribs with sweet jalapenos and BBQ sauce

Seared salmon, soy-braised baby onions, Ho Farm tomato and smoked paprika aioli

Grilled Kualoa grass-fed beef with ulu fries and chimi churi

Braised short ribs with oxtail demi over mashed taro (home grown)

Memoirs’ signature cornbread

Coconut-jasmine rice

Roasted-garlic fingerling potatoes with chef’s herbs

Charred broccolini, cauliflower and garlic chips with chile rocoto sauce

Zucchini and carrot pappardelle with parsley and mac nut butter

Pumpkin gnocchi with carrot-pesto Ho Farm tomato and goat cheese

Avocado toast, shaved carrot, house hummus and cilantro crema

Roasted chicken with ponzu cream and charred-scallion potatoes

Caramelized onion, arugula, soft poached egg and baby Swiss panini

Leek- and mushroom-wine quiche with cream fraiche and chutney

Roasted pork belly porchetta over green papaya salad and Hawaiian chili aioli

House bread with alaea (salted) butter

Kukui sausage fried rice

Kiawe-smoked bourbon chicken, maple-baked beans, cornbread and coleslaw

Lemon- and oyster sauce-roasted chicken over garlic potatoes

Salads

Organic greens from island farms are picked and delivered to our kitchen a day or two before your event.  You choose from our signature dressings and available farm vegetables, and we create something seasonal just for you.

Signature dressings:

Macadamia nut

Lemon-Parmesan

Ume and ginger vinaigrette

Balsamic

Chimi churi

Suggested garnishes:

Carrots, radishes and beets (sliced, roasted or both)

Fried kasava root chips

Jerusalem artichoke

Bubu-arare (round micro croutons)

Local chevre cheese

Beet-pickled shallots

Mac nut or walnut ‘cloud’

Classic garlic croutons

Desserts

Burned apple strudel with honey, mascarpone and sea salt

Pineapple turnovers with miso butterscotch

Oreo vanilla crumb cake and vanilla ice cream

Strawberry and lilikoi shortcake madness

White chocolate pudding with blackberry and lilikoi curd

Apple banana and bourbon-cherry-chocolate cream pie

Decadent chocolate crunch bar with harvested sea salt and caramel

Kolokea rum tiramisu

Local gelato sundae bar or milkshake bar

Other menus

Modern Hawaiian Luau

Authentic Hawaiian recipes from our talented local chefs

Seasonal Inspirations

Experience the Hawaiian isles with our seasonal menu

Plated Vegan Selections

Vegan-inspired dishes we are happy to substitute & customize

Kosher-Style Cuisine

Aloha & Shalom! A well-designed Kosher-friendly menu