Vela Section

Chef Elmer Guzman

Vela Section

Menu Options

Passed Appetizers

Broiled Oysters on the Half-Shell with Smoked Bacon and Chili Pepper Butter

BBQ Pulled Pork and Spinach Turnover Garnished with Tubular Chives

Tofu Portobello Melt with Homemade Shiso Pesto **Vegetarian

Kalua Pig Melt with Kamuela Vine-Ripened Tomato Relish

Open-Faced Tempura Spicy Shrimp Po’Boy

Sliced 5-Spice Duck Breast on Crisp Taro Chip with Guacamole, Cilantro and Hoisin Drizzle

French Toast Wedge Served with Roasted Duck Breast & Homemade Plum Mui-Maple Vinaigrette

“Loco Moco” Big Island Veal OR Beef Burger over Steamed White Rice topped with

Truffled Gravy & Sunny Side up Quail Egg

Five-Spice Duck Won Ton with Sweet Soy Syrup

“Parfaitini”- Layers of Spicy Tuna, Smashed Avocado, Sushi Rice, Tobiko and Kaiware Sprouts

Puff Pastry Tart with Boursin Cheese Topped with Caramelized Kunia Onion

Fried Brie Won Tons with Papaya Marmalade

Kalua Pork Lumpia with a Pineapple Sweet & Sour Sauce

Braised Beef Lettuce Cup with Somen or Buckwheat Noodles, Pickled Veggies, Candied Nuts & Miso Gochujang Sauce Crispy Panko Shrimp

Sticks with Pickled Namasu Tartar Sauce

Petite Crab Cakes with Hawaiian Chili Pepper Remoulade

Thai-Inspired Chilled Lobster Bisque with Coconut Cream

Teriyaki Beef Skewers with Soy Glaze

Taegu Chicken Skewers on a Pineapple Crown

Vegetable Summer Roll with a Pineapple Sweet & Sour Sauce

BBQ Pulled Pork Won Ton with Unagi Glaze

Pork Hash Pot Stickers with Dashi Sauce

Rosemary-Infused Duck Skewers with Chili Hoisin Sauce

Poke & Raw Bar

Peel-and-Eat, Boiled, New Orleans-Style Shrimp

Portuguese Sausage-Crusted Broiled Oysters on the Half-Shell Tempura Ahi Poke Roll with Pickled Ginger and Spicy Aioli

Limu Ahi Poke

Spooned O’io Poke

Shoyu Ahi Poke

Hamachi, Ahi, Blackened and Raw Salmon Sashimi with Soy and Wasabi Torched Ahi Sashimi with Ginger and Scallion Sauce

From the Garden

Fresh Fruits with Mixed Berries

“Chop Chop” Salad with Bacon Bits, Hard-Boiled Eggs, Cucumbers and a Honey-Mustard Dressing

Arugula Salad with Shaved Red Onion, Bleu Cheese and a Balsamic Vinaigrette

Warm Spinach Salad with Hot Big Island Smoked Meat Dressing

Mozzarella and Vine-Ripened Tomato Salad with Pickled Ginger Vinaigrette

Crudite Platter with Bleu Cheese Dressing

Furikake Tofu Salad wtih Cucumber, Tomato and Sweet Soy Sauce

Starch

Steamed White Rice

Vegetable Fried rice

Fried Yakisoba Noodles with Fishcake and Eggs

Garlic Mashed Potatoes

Twice-Baked Potato Mash with Cheese, Sour Cream, Chives and Bacon Bits Roasted Red Bliss Potatoes with Rosemary and Onions

Baked Okinawan Sweet Potatoes

Hawaiian Sweet Rolls with Tropical Butter

Vegetables

Steamed Garden Vegetables with Garlic-Herb Butter

Poached Asparagus with Vinaigrette

Steamed Baby Bok Choy with Sweet Soy Syrup

Grilled Vegetable Platter with Feta Cheese and Fresh Basil

Seafood Choices

Blackened Island Fish with Relish

Macdamia Nut-Crusted Island Fish with Papaya Marmalade

Seared Island Fish with Soy-Mustard-Caper-Butter Sauce

Beer-Battered Island Fish with Pickled Onion Tartar Sauce

Steamed Chinese-Style Island Fish

Thai-Inspired, Crab-Crusted Island Fish

Misoyaki Butter Fish

Furikake Salmon

Crab-Stuffed Salmon

Seafood Black Bean with Big Island Smoked Meat, Water Chestnuts and Baby Bok Choy

Seafood Black Bean with Manila Clams, Shrimp and Island Fish

North Shore-Influenced Garlic Shrimp

Poultry Choices

Five-Spice Glazed Grilled Boneless Chicken

Stuffed Chicken Breast with Portuguese Sausage, Macadamia Nuts and Spinach

Wok-Fried Crispy Chicken Chunks Tossed in Taegu Sauce

Baked Chicken with Spicy Korean Sauce

Fried Taegu Chicken

Hot Ginger-Scallion Chicken

Oven-Roasted Duck with Gingered Orange Sauce

Beef & Pork Choices

Grilled Garlic Steak with Sauteed Honshemeji Mushrooms

Kim Chee-Braised Short Ribs

Slow-Roasted Prime Rib with Au Jus, Rolls and a Tropical Horseradish Sauce

Braised Boneless Short Ribs with Honshimeji Mushrooms

Thick-Cut, Bone-In Short Ribs with Miso-Gochujang sauce

Pulehu Steak with Hawaiian Salt & Pepper and Sauce Finadene

Grilled Beef Filet Topped with Garlic Butter

Slowly-Roasted Pork with Assorted Mushroom Gravy

Vegetarian Choices

Quinoa with Dried Fruits & Mint

Soba Noodle Salad with Charred Tofu & Served with Side of Chilled Kaffir Lime Soy Broth

Charred Sesame Miso Ginger Glazed Big Island Mushrooms

Roasted Kabocha Squash with 5-Spice maple syrup

Mari’s Garden Mixed Greens, Cucumbers, Tomato, Avocado & Balsamic Vinaigrette

Vegetable Lumpia

Roasted Fingerling Potatoes & Brussel Sprouts

Fresh Fruits & Berries

Vegetarian Pasta – Fresh Linguine Pasta Served with Big Island Mushrooms, Pickled Garlic Cloves, Roasted Baby Carrots,

Tarragon, Essence of Macnut Oil & Shaved Parmesan Reggiano

Stir Fried Vegetables with Tossed Orzo Pasta with Asian Spices

Assorted Roasted Beets with Quinoa Flavored with Mint, Onions & Kale Finished with Lime & Dehydrated Tofu*

Grilled Vietnamese Style Eggplant – Infused with Mint, Basil & Garlic, served with Vegetable Fried Rice & Spicy Tofu Pad Thai

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* Vegan Options

Vela Section

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