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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 reclaimed Big Island wood and other stunning selections of service ware set the tone of your event wide varied flavors and hand-crafted presentations.

This brings creative plating and the optionality of buffet menus together. Family style meansmore sharing and less time standing in a buffet line. Highly recommended.

Experience menu execution at it’s finest. Your menu choices are served in succession to create a restaurant experience anywhere of your choosing. Expect more service details alongside careful planning and watch your event transform into a culinary experience.

Dishes are plated and prepared in front of your guests. People can interact with a station, get to know the ingredients and meet the kitchen talent behind the food. Expect more time than normal for this menu style because not everyone can carry three or four plates back to a table.

We keep the look fresh and exciting by adding various heights and styles to a buffet line including our reclaimed Big Island wood double loaded chafer line. Talk to our office staff on how we can make your buffet experience unique and efficient.

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 corndog 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 shortribs 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 brocolinni, 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, available farm vegetables and we create something seasonal just for you.

Signature Dressings:

Macadamia dressing…it’s nuts.

Lemon parm dressing

Ume and ginger vinaigrette

Balsamic

Chimi churi…why not?

Garnishes we suggest:

Sliced, Roasted or Both – carrots, radishes and beets

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 struddle with honey and 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 Sunday bar or milkshake bar

Other Menus

Modern Hawaiian Luau

Authentic Hawaiian Food Recipes From Local Chef nick Torres

Seasonal Inspirations

Experience the Hawaiian Isles with our Seasonal Menu

Plated Vegan Cuisine

Vegan Inspired Dishes we are Happy to Sub & Customize for You

Kosher Cuisines

Aloha & Shalom! A well-designed Kosher friendly menu