All menu items can be mixed and matched to create personalized meals. I created menu items with dishes that I have been making with rave reviews for many years. I have also included dishes for varying tastes and dietary needs. I have included a variety of tastes of the islands, fresh herbs and local fruits and vegetables when in season. It is also a high priority that gourmet dishes can still be good for you without the use of large quantities of butter and cream. If you have dietary restrictions or allergies these dishes are versatile and there are always substitutions that can be made. Additional dishes are available upon request. Be sure to go and check out our photos by clicking on link below!
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Appetizers Hazelnut goat cheese cakes with field greens, dried cherries, Roasted tomato fennel soup with fresh basil Starches
Mushroom rosemary risotto Main Courses
Hazelnut goat cheese cakes
Spinach pie in filo with feta
Focaccia with mixed cheeses, caramelized onions and sundried
tomatoes
Coconut encrusted shrimp with sweet chili ginger dipping sauce
Coconut encrusted sweet potato wedges with honey mustard
sauce
Warm spinach artichoke dip with shallots and garlic with
baguette
Salmon corn cakes with mango lime salsa
Spring rolls or Summer Shrimp Rolls with sweet mustard sauce
or peanut dipping sauce
Roasted rosemary potato frittata with caramelized onions,
cheese and vegetables or bacon
Brie cheese baked in puff pastry filled with apricot filling and macadamia nuts
Marinated stuffed baby bella mushrooms with smoked salmon
Sushi rolls: vegetable, smoked salmon, shrimp, avocado, etc…
Marinated Portabella Mushrooms baked with herbed goat cheese
Mixed veggie or chicken quesadilla with guacamole and homemade
salsa
Chicken skewers with peanut sauce
Salads
carrots and jicama
Baby spinach with macadamia nuts, dried cranberries, crispy
wonton strips and feta cheese
Roasted beet, roasted carrot salad over field greens with a roasted
beet vinaigrette
Chopped salad with romaine hearts, tomatoes, avocado, carrots,
corn, olives and garlic croutons
Mixed baby field greens with toasted pecans, dried cranberries,
feta and edamame
Couscous salad with cucumber, feta, olives and walnuts over baby greens
Quinoa vegetable salad
Sesame chicken salad with friend wontons over romaine lettuce
Avocado, tomato, garlic, basil salad with toasted bread
Field greens, watercress, gorgonzola, toasted almonds and
dried cherries or fresh figs in season
Orzo salad with sundried tomatoes, basil, carrots and garlic with
sheep feta
Mixed cold vegetable feta salad with pasta (basil, zucchini, green
beans, broccoli, carrots and tomatoes)
Carrot apple salad with cashew orange dressing
Mango pineapple salsa
Dressings
Avocado/tomato basil vinaigrette
Citrus Basil Vinaigrette
Miso mango
Italian balsamic
Soups
Corn chowder with sautéed corn, leeks and red-skinned potatoes
with or without bacon
Carrot ginger coconut soup
Minestrone soup with beans, pasta and mixed veggies served with garlic bread
Fennel leek soup with fingerling potatoes
Miso soup with tofu, scallions and greens with fried wonton strips Herbed seafood soup with lobster, prawns and fresh island fish
served with toasted garlic bread
Creamy mushroom soup
Garlicky ginger Asian noodle soup
Sandwiches and Wraps
Smoked salmon, sundried tomato cream cheese, olive pesto
and lettuce on whole grain bread or spinach wrap
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Roasted portabellas baked with herbed goat cheese on toasted
rosemary bread with fresh spinach and citrus butter
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Seared ahi, caramelized onions, pesto and avocado in whole wheat
wrap
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Smoked turkey veggie cheese wrap
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Veggie Sides
Haricots verts with caramelized onions and almonds
Baby bok choy or swiss chard lemon stir-fry
Asian sesame stir-fry with bean sprouts, greens and carrots
Herbed Italian stir-fry of zucchini, tomatoes and onions
Green beans with orange glaze
Maple baby carrots
Garlic lemon spinach with cannelini beans
Fresh buttery corn and shallots
Sautéed buttery Big Island mushrooms with rosemary
Roasted garlic asparagus
Roasted beets wtih roasted beet ginger vinaigrette
Broccoli with sun-dried tomatoes and pine nuts
Sugarsnap peas or pea pods with garlic
Coconut basmati rice
Garlicky red-skinned mashed potatoes
Roasted rosemary red-skinned potatoes
Polenta with cheese and garlic
Penne pasta with pesto
Penne pasta with basil tomato sauce
Sweet potato soufflé with caramelized pecan topping
Brown rice veggie stir-fry
Brown rice and quinoa
Rosemary sweet potato fries (oven-baked)
Pan seared fresh Ahi with lemon and pesto butter served with
mushroom rosemary risotto and broccoli with pine nuts and sundried tomatoes
Teriyaki salmon with carrots and onions over coconut basmati rice
Yuzu glazed seared shrimp over spinach and Big
mushrooms with sushi rice and mango pineapple salsa
Pan sautéed marinated mahi mahi strips wrapped in whole wheat
tortillas with avocado, sautéed carrots, caramelized onions and
zucchini
Shrimp fennel corn risotto
Pizza with pesto, spinach and sundried tomatoes
Fresh mahi mahi with coconut banana, chiffonade Swiss Chard with macadamia nuts and an orange glaze
Fresh opah and monchong in a red wine ragout with onions and zucchini and fresh herbs
Citrus fish with buttery macadamia nut crust with mango salsa,
jasmine rice and green beans with caramelized onions
Meat or Vegetable Lasagna with basil tomato sauce
Ginger rice stir-fry with teriyaki chicken or tofu and toasted
cashews
Herb encrusted pork loin with creamed corn, fresh vegetables and
mashed potatoes
Rosemary Chicken breasts in white wine sauce
Desserts
Mango cheesecake with pecan gingersnap crust
Triple layered chocolate mint brownies
Chocolate macadamia or pecan squares with shortbread crust
Triple berry orange trifle with orange cream
|Cookies: Chocolate chunk pecan, pecan bars, pizelles with
hazelnuts and chocolate or almond ginger cinnamon biscotti
Chocolate chiffon mousse cake filled with chocolate whipping
cream
Chocolate macaroon bars
Seasonal fruit cobbler (berries, mangoes or peaches)
German buttermilk chocolate cake with pecan coconut topping
Coconut sweet sticky rice parfaits with mango and coconut
crumble
Tropical fruit with passion fruit sauce in pineapple bowls
BAKED GOODS & TREATS
Orange scones with pecan cherry cream cheese
Mango muffins or mango bread
Bran muffins
Buttermilk cornbread with fresh corn
Blueberry buckle coffeecake
Chocolate walnut pound cake
Dark chocolate covered pretzels
Cinnamon ginger nut granola
Beverages
Smoothies: Mixed Berry or Mango Pineapple Tropical
Piña colada cooler: frozen, pineapple, coconut milk, pineapple
juice
Mojitos: Lime, simple syrup, sparkling water, fresh mint and rum
Lemonade/Limeade Cooler
Passion mango iced fruit tea
Sangria: red wine, orange, lemon, lime, brandy, apples and pears
Hot or cold mint sweetened green tea
