Menu Suggestions
We create a custom menu for each event, to suit the individual tastes of the client. To inspire your imagination, we’ve listed some of our favorite dishes below.

Meats

  • Mini Kalua Pig Pot Roast with Shiitake Mushroom Gravy and Sweet Potato Mash
  • Island Style Chow Fun with Char Siu and Julienne Vegetables
  • Keawe Broiled Teriyaki Meat Sticks with Pickled Onions
  • Keawe Broiled Baby Back Ribs with Mongolian BBQ Sauce
  • “Ayam Bakar” Indonesian spiced Barbeque chicken
  • “Kelapa Ayam Goreng” Balinese coconut fried chicken
  • Smoked island pork with poi and pickled onions
  • Keawe Broiled Baby Lamb Chops with Mongolian BBQ Sauce, Apple/ Mint Jelly and Fresh Herb Honey Dijon BBQ Sauce
  • Keawe Broiled Korean Style Ribs (kal bi) with Poi and Pickled Onions
  • Keawe Broiled Teriyaki Chicken Sticks with Thai Peanut Sauce
  • Island Style Coconut Curry with Grilled Teriyaki Chicken and Condiments
  • Pacific Island Taco Bar with Kalua Pig Carnitas and Assorted Salsa’s, Herbs and Sauces
  • Christian’s Killer Oven-Roast Baby Back Ribs with Hoisin/Honey Glaze
  • Carving Station with Honey Roast Ham and Mini Potato Rolls./ Oven Roast Top Round with Mini Potato Rolls./ Chinese Style Crispy Roast Pork with Bao Buns./ Kalua Pig with Bao Buns. Hoisin Sesame / Sweet and Sour Plum Sauce, Cilantro and Green Onions
  • Assorted Dim Sum and Sushi with Dipping Sauces
  • Keawe Broiled Teriyaki Chicken
  • Mesquite Broiled Veal Chop with a Sun-Dried Tomato Demi Sauce
  • Hawaiian Style Coconut Curry with Condiments and Rice
  • Buzz’s Style Teriyaki Steak
  • Island Style Slow-Roasted Chicken with Shiitake / Lemongrass Jus
  • Oven-Roasted Rock Cornish Game Hens with Lilikoi Demi Sauce

Seafood

  • Shumai Station; shrimp and scallop, lobster, crab or pork hand made with hot mustard and sweet soy
  • Frozen Oyster Bar with Oysters On The Half Shell, Jumbo Shrimp Cocktail, Traditional and Blackened Sashimi, Tako Poke, Cold Chilled King Crab Knuckles
  • Keawe Roasted Oysters / Sweet and Hot BBQ Sauce
  • Pan Fried Poblano Chili Crab Cakes with Papaya/Mint Aioli
  • Pan Seared 10/20 Sea Scallops with Schichimi Pepper Butter Sauce
  • Pan Fried Ahi/Taro Cakes with Mesclun Greens and Asian Vinaigrette
  • Pan Seared Black Tiger Prawns with Coriander Butter Sauce
  • Tempura Station with Filet of Scorpion Fish or Jumbo Shrimp
  • Portuguese Style Steamed Clams with Bacon, Cilantro, Garlic and Brandy
  • Deluxe Sushi Bar by Superb Sushi
  • Keawe Broiled Jumbo Shrimp on a Stick with Cilantro/Tamirand Marinade
  • Sweet soy glazed Black cod, creamy wasabi and jasmine rice
  • “Ikan Bakar” Indonesian style barbeque fresh fish with sambal matah
  • “Ikan Goreng” Balinese style fried fish with sambal tomat
  • Sesame crusted fresh Ahi, wasabi miso buerre blanc
  • Mini Cocktail Laulau’s with Fresh Fish, Basil, Papaya and Shiitake Mushrooms with Coriander Butter Sauce
  • Chinese Style Steamed Opakapaka
  • Keawe Broiled Fresh Island Fish with Papaya / Mint Salsa
  • Hawaiian Style Seafood Coconut Curry with Condiments and Rice
  • Grilled / Saute’ U-15 Tiger Prawns with Shiitake Mushroom Couscous
  • Nori Crusted U-10 Sea Scallops with Schichimi Pepper Butter Sauce

Sauces

  • Buddha Butter: Roast garlic macadamia nut spread. Green papaya chutney with panadan
  • Jimbarron Majic: Lemon grass shallot sambal
  • Jimbarron Pantai: roast tomato, lemon grass sambal
  • The Paste: Traditional Balinese spice pastes for beef, chicken, pork, duck and fish
  • O’india Majic: Roast tomato coconut masala for fish, seafood and vegetables

Salads and Sides

  • Fresh/Cold Mandarin Orange Caesar Salads, (tossed to order)
  • Island Style Portuguese Bean Soup
  • Hong Kong Style Noodles with Char Siu and Julienne Vegetables
  • Crispy Spring Rolls with Sweet Chili Vinaigrette
  • Grilled Portobello Mushroom Salad with Mesclun Greens, Maui Onions Gorganzola, Walnuts and Poppy Seed Vinaigrette
  • Fresh Fruit Caesar Salad with Mandarin Oranges, Mangoes, or Papaya’s
  • Keawe Broiled Ahi or Chicken Caesar Salad
  • Fresh Fruits and Vegetables with Assorted Cheese, Dips, Breads and a Smoked Salmon Torta with Cream Cheese and Tobiko Caviar
  • Oven Roasted Red and Yellow Bell Peppers, Red Onions and Long Eggplant with Penne Rigate Pasta
  • Waimanalo arrugala, shredded green papaya, julienne mango, julienne roma tomato, avocado, spicy mint vinaigrette
  • Okinawan Sweet Potato Salad
  • Kinoa Salad with Fresh Vegetables and Jimbarron Magic
  • Green Papaya Salad with Julienne Mangos and Tomatoes, and spicy Thai Vinegarette
  • Grilled Seasonal Vegetables with Balsamic Pomegranate Reduction
  • Roast Japanese Eggplant with Carmelized Walnuts and Gorgonzola

Passed Appetiser

  • Sour Dough Griddle Bread Crostini’s with Roma Tomato Bruschetta and Roasted Peppers
  • Vietnamese Summer Rolls with Sweet/Hot Chili Sauce
  • Mochiko and Nori Fumi Salmon
  • Thai Chicken Satay on Sticks
  • Chilled Gespacho Shooters with Rock Shrimp and Avocado
  • Chilled Scallop Ceviche Shooters with Fresh Mango
  • Mini Cocktail Ruebens with Fresh Herb Honey Mustard and 1000 Isle
  • Rumaki Roast Water Chestnut, Wrapped with Crisp Bacon, Sweet Soy
  • Japanese Cucumber with Rock Shrimp and Taragon Aioli
  • Crispy Spring Rolls with Sweet Asian Chili Sauce
  • Crispy Kalua Pig Triangles with Mandarin Orange Plum Sauce
  • Ahi Sashimi Roulade with Watercress and Pickled Ginger Aioli

Potato Dishes

  • Regular mashed potato’s (russet)
  • Yellow sweet potato mashed / puree
  • Okinawan / purple heart sweet potato mashed / puree.
  • Yukon gold potatos grilled with sweet soy
  • Red new potatos roasted with rosemary and thyme
  • Fingerling potatos roasted with fresh herbs
  • Okinawan sweet potato salad with waimanalo corn and fresh herbs
  • Yellow sweet potato salad with waimanalo corn and fresh herbs
  • Fried breadfruit and taro cakes

Rice Dishes

  • Calrose rice
  • Brown calrose rice
  • Steamed jasmine
  • Coconut currant jasmine rice.
  • Jasmine rice with tumeric, yellow rice.
  • Brown jasmine rice.
  • Indonesian red rice.
  • Basmati rice.
  • Hapa or mixed rice.
  • Wild rice and cranberry cakes.
  • risotto’s

Macrobiotic

  • Yellow Thai curry, brown jasmine rice, diced Okinawan sweet potato, asian long beans, asian greens, fried tempeh, sambal chili
  • Whole grain crostini’s roast garlic macadamia nut spread, grape tomato bruschetta
  • Waimanalo arrugala, shredded green papaya, julienne mango, julienne roma tomato, avocado, spicy mint vinaigrette
  • All of our traditional Balinese and Indonesian curry pastes are made fresh from scratch here in Hawaii and are 100% macrobiotic / organic
  • We also can make creamy aioli’s and salad dressings that are 100% macrobiotic

Bar Service

  • All Premium Vodka, Gin, Rum, Scotch, Bourbon, all mixes, assorted juice, soda and bottled water
  • Wines: Chardonnay and Merlot/Cabernet
  • Beers: We suggest you offer one import and two domestics

Specialty Drinks

  • Lychee Martini with Soho
  • Pineapple Infused Vodka Martini
  • Buzz’s Steakhouse Style Mai Tai
  • Kailua Passion (Blended Passionfruit Rum Drink)
  • Back Bar Margarita (Blended)
  • Frozen Cuervo Gold and Absolute Citron Shooters with Li Hing Mui
  • Mohito (Regular and Fruit Flavored)
  • Lava Flow
  • Champagne Cocktail
  • Kier Royal with Lemon Twist

Desserts

  • Custom Designed Cakes
  • Ice Creams and Sorbets provided by Hagen Dazs
  • Hearts of Darkness Chocolate Soufle, Vanilla Bean Gelato, Raspberry Coulis
  • Crispy Banana Lumpia with Macadamia Nut Icecream
  • Mango Coconut Bars
  • Myers Lemon Bars
  • Macadamia Nut Fudge Brownies
  • Double Chocolate Jump Cake
  • Fresh Fruit Crepes with Vanilla Bean Gelato and Fresh Mint
  • Assorted Pies from Ted’s Bakery
  • Fresh Fruit Crisp
  • Assorted Cookies from Chip and Cookie