Catering Menu

Passed Apps

Poke cones

Ahi | shoyu | ginger
Passion fruit tea cured ahi

wasabi cream | yuzu | pickled cucumber | rice puff
Beef tartare on crostini

Lemon chive patis
Adobo pork croquette

chive cilantro aioli
Furikake fried chicken slider

house made milk roll | kim chee aioli | spicy pickle | cabbage slaw
Ahi crudo

cucumber | lilikoi | Hawaiian chili | tomato | ginger
Torched beef nigiri

sushi rice | ponzu glaze | green onion
Corn and crab arancini

citrus aioli | parmesan | thyme
Egg toast on brioche

sous vide egg yolk | sea salt | caviar | chive
Roasted pork belly bao

pickled vegetables | cilantro| bourbon-hoisin
Fresh mozzarella skewer

Papaya | prosciutto | honey balsamic drizzle
V. Eggplant katsu bao bun

pickled vegetables | cilantro | bourbon-hoisin
V. Ho farm tomato and goat cheese tart

thyme | garlic | truffle sea salt
VG. Taro croquette with seasonal chutney

Local green salad with green goddess dressing

Ho farm tomato | shaved farm vegetables | pickled shallots | choice between yuzu honey or green goddess dressing
Roasted beet salad

Baby arugula | goat cheese | balsamic vinaigrette

Coconut-mac crusted fresh catch with sesame-miso emulsion
Fresh catch with lilikoi beurre blanc

herb oil | smoked trout roe
Misoyaki butter fish

Roasted shitake mushrooms | choy sum
Herb roasted chicken with ponzu cream
Crispy fried chicken w/ garlic chili crunch
Braised beef short rib with red wine demi
Black pepper & fennel crusted beef tenderloin

red onion marmalade | choice of red wine demi-glace or chimichurri
Korean braised short rib

gochujang glaze | pickled radish | kimchi
Roast pork belly

Herbed spice rub | pickled vegetables

Lobster and shrimp bisque

parmesan crisp | herb oil
Chilled carrot soup

Coconut | ginger | lime
Local green salad with green goddess dressing

Ho farm tomato | shaved farm vegetables | pickled shallots | choice between yuzu honey or green goddess dressing
Roasted beet salad

Baby arugula | goat cheese | balsamic vinaigrette
Ahi sashimi

wasabi | shoyu | citrus | microgreens
Hamachi carpaccio

ginger | lime | shoyu | shaved radish (zucchini for vegan option)
Beef carpaccio

beef tenderloin | truffle oil | parmesan crouton

Coconut-mac crusted fresh catch

Jasmine rice | seasonal vegetable | sesame-miso emulsion
Fresh catch with lilikoi beurre blanc

Okinawan sweet potato mash | seasonal vegetable | herb oil | smoked trout roe
Misoyaki butterfish

Forbidden rice | roasted shitake mushrooms | seasonal vegetable
Herb roasted chicken

ponzu cream | fresh herbs | roasted garlic potato puree
Crispy fried chicken w/ chili garlic crunch

kimchi coleslaw | cornbread | honey butter
Braised beef short rib

herb infused potato puree | red wine demi | seasonal vegetable
Korean braised short rib

herb infused potato puree | gochujang glaze | pickled radish | kimchi
Black pepper & fennel crusted beef tenderloin

Smoked potato puree | red onion marmalade | carrots and kale | choice of red wine demi-glace or chimichurri
Roast pork belly

White rice | herbed spice rub | pickled vegetables