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Image by Pablo Lancaster Jones

Hale Puna Kai Dinner Menu ($69 per person)

Reception (choose two, comes with fruit platter and crudité)

Vegetable spring rolls

Sweet chili sauce


Tomato and feta cheese bruschetta

Kalamata olives, basil, roasted garlic


Shrimp cocktail

Sambal cocktail sauce

First Course

Waipoli greens salad
Cherry tomato, cucumber, radish, honey soy balsamic dressing

Second Course (select one)

Red wine braised short ribs

Roasted vegetables, garlic potato puree, red wine demi-glace


Pan seared catch of the day

Fresh local-caught fish, leeks, mushrooms, carrot puree, citrus beurre blanc


Pan roasted chicken breast

Garlic broccolini, cherry tomato, mushroom cream sauce 

Third Course

Vanilla bean and honey panna cotta
Mixed berries, Lehua honey

 

Hale Puna Kai Dinner Menu ($89 per person)

Reception (choose three, comes with fruit platter and crudité)

Vegetable spring rolls

Sweet chili sauce


Tomato and feta cheese bruschetta

Kalamata olives, basil, roasted garlic


Shrimp cocktail

Sambal cocktail sauce


Ahi poke

Garlic chili poke sauce


Roasted vegetable platter

Roma tomato, asparagus, portabella mushroom, garlic butter

First Course

Seafood chowder 
Ewa sweet corn, clams, fish, chive oil

Second Course

Waipoli greens salad 
Cherry tomato, cucumber, radish, lilikoi vinaigrette

Third Course (select one)

Red wine braised short rib

Roasted vegetables, garlic potato puree, red wine 

demi-glace


Seared king salmon

Kale, cherry tomato, green onion soubise


Roasted chicken breast 

Garlic broccolini, cherry tomato mushroom cream

 sauce

Fourth Course

Ube and dulce de leche cheesecake
Toasted coconut powder, mango chutney

Image by CHUTTERSNAP
 

Hale Puna Kai Dinner Menu ($109 per person)

 
Image by Marc Babin

Reception (choose three, comes with fruit platter and crudité)

Vegetable spring rolls

Sweet chili sauce


Tomato and feta cheese bruschetta

Kalamata olives, basil, roasted garlic


Shrimp cocktail

Sambal cocktail sauce


Ahi poke

Garlic chili poke sauce

Roasted vegetable platter

Roma tomato, asparagus, portabella mushroom, garlic butter


Truffle parmesan arancini 

Mushroom cream sauce


Charcuterie and cheese board

Fig jam, mixed nuts, assorted meats and cheeses


Pork belly bao buns

Gochujang braised pork belly, kimchee slaw

First Course

Seafood chowder 
Ewa sweet corn, clams, fish, chive oil

Second Course

Romaine salad 
Cherry tomato, garlic herb croutons, yuzu parmesan dressing

Third Course (select one)

Pan seared catch of the day

Fresh local-caught fish, leeks, mushrooms, carrot puree,

citrus beurre blanc


Poached kampachi 

Edamame succotash, chili oil, kaffir lime nage


Seared king salmon 

Kale, cherry tomato, green onion soubise

Fourth Course (select one)

Filet mignon

Pepper crust, garlic mashed puree, red wine demi-glace 


Smoked Cornish hen

Braised root vegetables, scallop jam, house dashi

Fifth Course

Green tea opera cake 
Raspberry, chocolate ganache, matcha butter cream

Hungry ?

Email Executive Chef Clif to schedule your event.

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