Chef Peter Foster's Master Menu

Passed Hors D'œuvre

Braised pork with hoisin-bourbon glaze and Chinese buns

Pan fried garlic prawns with tomato-basil relish

Duck spring rolls with thai-mint sauce

Petite beef filet with port and shallot butter crust

Lime truffle oil cilantro hamachi ceviche canapé

Big Eye ahi tar tar with wasabi mustard sauce

Goat cheese stuffed shrimp cakes

BBQ'd oysters with garlic, chili and ginger lemon sauce

Fresh made chicken sausage seared with lemon grass pesto

Oxtail soft tacos

Tempura lobster with spicy aioli

Roasted pork belly with lilikoi BBQ sauce

Samosa with tzajiki and roasted red pepper sauce

Ahi carpaccio with avocado essence and chili oil

Prawns in tomato-lemon coconut butter

Mochiko monchong with curry butter

Cracked pepper and furikake crusted 'ahi w/ tangelo oil ponzu

Salmon and ahi tartar on crispy sushi rice cakes

{Selections can be modified into plated appetizers}

Salad

Hawaiian chioga beets, asparagus, shaved onion, goat's cheese and plum dressing

Nalo mixed greens, cinnamon pear, Mauna Kea goat's cheese and red wine-country mustard vinaigrette

Hamakua tomato and shaved fennel with EVO, lemon and parm dressing

Arugula beet salad w/ candied macadamia nuts, haricot vert and Maui onion-lime vinaigrette

Nalo greens, toasted nut and local honey vinaigrette with shaved mac nuts

Grilled portabella and roasted vegetable tartan with light aioli and corn shoots

Entrée

Sea

Pan seared catch over white rosemary beans, arugula and veal jus

Poached lobster in spicy hollandaise over green papaya salad

Pan seared catch with oxtail reduction over celeriac puree and local rainbow chard

Crisp salmon over fresh made soba with herb, ponzu and ginger cream sauce

Black sesame coconut crusted catch, red chili lemon grass sauce local rainbow chard and sautéed kabocha

Seared 'ahi with fennel butter puree on spinach and bacon

Land

Hoisin-honey glazed lamb chops with kabocha yam puree

Grilled rib-eye, cab portobello reduction and caramelized Maui onion potato puree

Beef filet with port and shallot crust over Japanese mushroom sauté

Ancho chili rubbed lamb, caramelized onions, white bean puree and fresh arugula

Roasted masala chicken with fried shallots and goat cheese

Green mole stew, chilled foies gras torchon on the side and fresh baguette

Tender pork shoulder with island corn bread and pinot braise reduction

Dessert

Triple chocolate crunch bar with house toasted mac nut ice cream

Belcream, toasted marcona and macha crème brule trio

Seasonal fruit cobbler with Kauai rum caramel and house vanilla ice cream

Apple banana and macadamia lumpia, dark chocolate ganache house vanilla ice cream.