STARTERS:

Spiced Coconut Prawns served in Butter Lettuce Cups

Grilled Molokai Prawns w/ Wasabi & Cilantro Aioli

Smoked Salmon & Arugula Tarts w/ Tarragon & Caper Creme Fraiche

Shrimp Cocktails—Avocado, Baby Cos Wedge, Shredded Crispy Leeks

Ahi Poke Martinis w/ Avocado, Tear Drop Tomatoes & Scallions

Grilled Eggplant w/ Basil Salsa Verde

Pan-Seared US 10 Fresh Diver Scallops w/ Yuzo Ginger Glaze

Goat’s Cheese Tarts served w/ Watercress Salad

Tuna Carpaccio w/ Crispy Caper Dressing or Citrus Ginger Dressing

SALAD STARTERS:

Blue Cheese & Caramelized Pear Salad drizzled w/ Vanilla Fig Balsamic Reduction

Baby Brie & Crisp Bread Salad w/ Cranberry Dressing

Spinach Salad –Fresh Spinach, Chopped Hard Boiled Egg, Crispy Bacon, Red Onion tossed in Lulu’s Special Creamy Dressing

Goat’s Cheese Wontons w/ Caramelized Upcountry Tomato & Fennel Salad

Haloumi, Fig & Pomegranate Salad

Marinated Buffalo Mozzarella w/ Preserved Meyer’s Lemon, Basil, Heirloom Tomatoes

Sweet  & Sour Pepper Salad topped w/ Goat’s Cheese

Spiced Butternut Squash, Apple, & Pecan Salad

MAIN COURSE:

From the Sea–

Grilled Local Caught Swordfish w/ Pineapple, Sake, Teriyaki Glaze served w/ Pineapple Salsa, Coconut Infused Basmati Rice & Steamed Sugar Snap Peas

Roasted Onaga w/ Preserved Lemon, Chili & Fresh Basil served on a bed of Quinoa & Sautéed Greens

Pan-Seared US-10 Fresh Diver Scallops w/ Pomegranate Glaze, Grilled Asparagus & Truffle Mashed Potatoes

Macadamia Nut Crusted Fresh Catch served w/ Tropical Salsa, Molokai Sweet Potato Mash & Grilled Asparagus

Volcano Seared Ahi w/ Tropical Salsa served w/ Summer Rice Noodle Salad tossed in Pistachio Wasabi Citrus Vinaigrette

Miso-Crusted Wild Caught Salmon Fillet served w/ Sesame Jasmine Rice & Sautéed Seasonal Veggies

Grilled Wild Caught Salmon Fillet w/ Red Pepper & Hazelnut Salsa served w/ Herby Couscous & Lemon Butter Pan Spinach

From the Land–

Wine Beef Tenderloin w/ Potatoes Dauphinoise & Grilled Asparagus

Grilled Beef Tenderloin or Ribeye w/ Marsala Blue Cheese Sauce, Roasted Baby Potatoes & Carrots

Five-Spiced Pork Tenderloin served w/ Mashed Sweet Potato or Roasted Garlic Mash & Steamed Broccoli

Pepper & Cumin Spiced Grilled Pork Tenderloin served w/ Caramelized Finger Eggplant & Sautéed Green Beans

Sticky Pepper Marinated Steaks served w/ Spicy Corn & Black Bean Salad w/ Pomegranate Molasses & Baby Arugula

Roasted Chicken Breast & Eggplant w/ a Balsamic Reduction served w/ Herby Couscous & Roasted Cherry Tomatoes

Rosemary Chicken Stacks w/ Roasted Sweet Potato & Spinach

Exotic Roasted Chicken Quarters w/ Saffron, Hazelnuts & Honey served w/ Couscous & Butternut Squash

Garlic Roast Lamb Cutlets w/ Fresh Mint Mustard Sauce served w/ Roasted Potatoes & Zucchini

Thyme & Rosemary Crusted Lamb Cutlets served w/ Walnut, Fig & Goat’s Cheese Salad & Orange Star Anise Drizzle

Harrisa & Mint Rack of Lamb served w/ Roasted Saffron Root Vegetables

DESSERTS:

Coconut Crème Brulee

Orange & Ginger Tiramisu

Lilikoi Cheese Cake Bars

Lava Brownies served w/ Coconut Gelato

Pecan Bars A La Mode

Chilled Chocolate Truffle Cakes w/ Sides of Decadence

Cardamom Chocolate Pots served w/ Whipped Cream & Waffle Cookie

Trio of Tropical Sorbets served w/ Palmier Cookie

Baked Pears w/ Wine & Scrummy Mascarpone Walnut Cream

Chilled Scrumptious Lime Puddings

Chilled Lemon Cheesecake served w/ Lilikoi Curd

Chocolate Liquor Cake served w/ Chilled Frangelica

Mixed Berry Crumble w/ Gelato

Vanilla Panna Cotta w/Raspberries

Cinnamon Apple Tarts served w/ Crème Brule Ice Cream

Passion fruit Soufflé

Chocolate Soufflé Cake served w/ Vanilla Bean Gelato & Berries

Lemon or Key Lime Pie