Print-formatted menus are available at the bottom of this page

January 17, 18, 23, 24, 2013

Beginnings

Vietnamese Carpaccio of Beef 6.

Coriander & Cumin Flavored Kalua Pig Lumpia
with Papaya Mustard Salsa 5.

Warm Kiawe Smoked Lomi Lomi Salmon Salad with Baby Manoa Lettuce, Hawaiian Chile Pepper & Calamansi Dressing 6.

Main Courses

Roasted Loin of Pork Marinated with Hoisin & Lehua Honey
Pineapple Fried Rice 15.

Ballotine of Chicken and Sliced Breast with Sweet Corn,
Sage and Yukon Gold Potato Salpicon 14.

36 Hour Slow Cooked Wagu Corned Beef
with Coconut Soubise, Sweet Potato Mash & Taro Two Ways 16.

Tapioca Crusted Mahi Mahi with Sushi Rice Cakes,
Sautéed Baby Bok Choy & Ginger-White Soy Vinaigrette 15.

Sweet Endings 5.

Iced Vanilla Rice with Caramelized Pineapple,
Mango Sorbet and Lilikoi Champagne Sabayon

Chocolate Panna Cotta with Hot Fudge Sauce & Caramel
White Chocolate & Strawberry Cake with Strawberry Coulis

Beverages 2.

Coffee, Tea, Hot or Iced
Soft Drinks

January 30, 31, February 1, 6, 7, 8, 2013

Beginnings

Ahi 3x 6.

Shiitake Mushroom Lasagna, Ragout of Oven Dried Tomatoes 5.

Steamed Clams with Saffron & Vegetable Broth 6.

Main Courses

Seared Loin of Pork with Yuzu Butter Sauce,
Wilted Watercress & Bean Sprout Salad with Soy Beans
& Furikake Rice Cake 15.

Grilled Asian Style Marinated Chicken Breast with Black Beans,
Maui Onion & Mango Relish 14.

Sautéed Shrimp Fettuccini with Creamy Vine Ripened Tomato Sauce, Wilted Arugula & Reggiano Parmesan 16.

Island Snapper with Potato Scales,
Maui Onion Puree, Snap Peas & Malt Vinegar Beurre Blanc 16.

Sweet Endings 5.

Apple & Cranberry Kuchen with Cranberry Ice Cream

Iced Lemon Souffle with Limon Cello Liqueur & Strawberry Compote
Brown Sugar Popovers with Zabaglione & Fresh Berries

Beverages 2.

Coffee, Tea, Hot or Iced
Soft Drinks

Valentine's Buffet - February 13, 14, 15, 2013
$25 per person

SALADS
Mixed Baby Greens with French Vinaigrette
Sliced Vine Ripe Tomatoes & Mozzarella with Fresh Pesto Dressing
Belgian Endive & Frisee Salad with Apples, Candied Walnuts & Gorgonzola Cheese
Jicama & Orange Salad with Toasted Almonds
Ahi Nicoise Salad
Marinated Green Papaya Salad
Hearts of Artichoke with Calamata Olives & Tomato
Lentil & White Mushroom with Mustard Walnut Vinaigrette
Mediterranean Potato Salad
COLD MEATS AND SEAFOOD
Turkey Pate en Croute with Green Apple Chutney
Smoked Chicken with Dried Cranberry Mustard
Cold Smoked Salmon with Traditional Garnishes
ENTREES
Roasted Prime Rib of Beef with Red Wine & Thyme Jus, Horseradish Sauce
Sesame & Cilantro Crusted Fresh Island Fish with Mango Sake Vinaigrette
Eggs Benedict with Swiss Cheese & Ham Whole Grain Mustard Hollandaise
Selection of Fresh Stir Fried Vegetables
Steamed Jasmine Rice - Boulangere potatoes
Assorted Rolls - Lavosh
DESSERTS
Chocolate and Macadamia Nut Stuffed Profiteroles
Strawberry Cheesecake
Crème Caramel

Scholarship Brunch - February 17, 2013
Adults: $17.00 Pre-sale, $22.00 at door
Children 4 years & under FREE • 5–10 years old $8.00 at door only

Entertainment & Craft Fair by Kumu Hula Vicky Holt Takamine and Pua Ali`i `Ilima

Please call 455-0298 for more information and tickets.

Menu featuring
Island Greens Miso Sesame Vinaigrette
Sliced Island Papaya & Pineapple
Fresh Fruit Salad
Chinese Chicken Salad
"Local-Style" Potato Macaroni Salad
Home-style Meatloaf and Roasted Garlic Herb Sauce
Portuguese Sausage Ragout
Corned Beef Hash
Baked Shoyu Chicken
Baked Molokai Sweet Potato with Coconut Luau
Omelets Made-to-order
Scrambled Eggs
Steamed White Rice
Taro Pancake with Macadamia Nut Honey Butter
Waialua Chocolate Cake
Lemon Almond Haupia Cake
Coffee/Tea/Juice

March 14, 15, 20, 21, 22, 2013

Beginnings

Grilled Miso Marinated Beef Salad with Ginger Mustard Vinaigrette 6.

Chicken Agnolotti with Sweet Corn and Truffle Sauce 5.

Sesame Ahi Carpaccio with Avocado Mousse and Wasabi Oil 6.

Main Courses

Diced Duck Breast & Shiitake Mushroom Spaghetti Bolognaise
with Duck Confit and Reggiano Parmesan 15.

Escalope of Pork, Pine Nut & Caper Brown Butter,
Cauliflower & Tarragon Mash 15.

Seafood Sausage & Shrimp with Gnocchi,
Saffron & Tomato Broth, Garlic Rouille 16.

Sesame Seared Ahi with Pickled Ginger & Wasabi Butter Sauce
Asian Shrimp Risotto 16.

Sweet Endings 5.

Carrot Cake with Cream Cheese and Candied Walnut Ice Cream

Mango and Ginger Crème Brulee

Almond Cappuccino with Warm Chocolate Panini

Beverages 2.

Coffee, Tea, Hot or Iced
Soft Drinks

April 3, 4, 5, 2013

Beginnings

Slow Cooked Fresh Farm Egg with Smoked Bacon and Ratatouille 5.

Walnut Crusted Goat Cheese Salad with Fresh Beets and Arugula 5.

Sautéed Scallop with Soy Beans, Sea Asparagus and Radish Salad 6.

Main Courses

Cider Brined Pork Chop with Minted Green Apple Compote, Whole Grain Mustard Sauce & Byron Potato 15.

Grilled Shutome with Asparagus,
Mascarpone Enriched Orzo & Lemon Truffle Foam 15.

Sautéed Breast of Duck
with Baby Bok Choy and Meyer Lemon, Ginger Jus 16.

Torchon of Braised Short Ribs with Mushroom Barley Pilaff 16.

Sweet Endings 5.

Chilled Mango Soufflé with Lilikoi Sorbet & Lilikoi Champagne Sabayon
Blueberry & Truffle Soup
Dried Raspberry Brulee

Beverages 2.

Coffee, Tea, Hot or Iced
Soft Drinks

Spring Buffet - April 10, 11, 12, 2013
$25 per person

SALADS
Mixed Baby Greens with French Vinaigrette
Sliced Vine Ripe Tomatoes with Mozzarella & Prosciutto Roulade & Fresh Basil
Baby Red Potato Celery Root with Dried Apples & Toasted Almonds
Sesame & Ahi Poki with Orzo Pasta & Ogo
Savoy Cabbage Slaw with Roasted Peanuts
Shrimp & Tobiko with Avocado & Ruby Grapefruit
Asian Beef Salad
Roasted Beets
German Potato
COLD MEATS
Galantine of Duck with Pineapple Sage Salsa
Smoked Marlin with Kochujan Mustard Mayonnaise
ENTREES
Italian Style Flank Steak Stuffed with Sun Dried Tomatoes & Feta Cheese
Baked Whole Ham with Pineapple & Raisin Compote
Whole Filet of Salmon Baked with Tarragon Herb Crust
Eggs Benedict with Spinach & Slow Cooked Bacon
Selection of Stir Fried Vegetables
Steamed Jasmine Rice - Roasted Garlic Mashed Potatoes
Assorted Bread Rolls and Lavosh
DESSERTS
Warm Portuguese Sweetbread Pudding with Crème Anglaise
Raspberry Cheesecake
Lilikoi Crème Brulee