Vela Section

Chef Grant

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Hand-Passed Appetizers

Mini Chicken Skewers with a Misoyaki Sake Drizzle
Sliced Smoked Duck Breast on a Steamed Bao Bun with Star Anise Marmalade & Sliced Scallions
Mini Chicken & Mushroom Siu Topped with Ginger Cilantro Pesto
Kalua Pork Won Tons with a Tropical Chutney
Mini Baked Curried Chicken Sweet Bread Bao
Chicken Satay with Thai Style Peanut Sauce
Mini Chicken Katsu Skewers Served with a Zesty Katsu Sauce
Braised Duck Confit & Hickory Bacon-Filled Won Tons
Skewered Coconut Shrimp Served with Sweet Chili Dipping Sauce & Served in a Half Pineapple Boat
Citrus Spiced Shrimp Cocktail Shooters Served with Cocktail Sauce
Seared Ahi Sashimi on Won Ton Chip Topped with Wasabi Aioli, Wasabi Tobiko & Sliced Green Onion Wedge

“Riceless” Sushi

Thinly Sliced Unagi & Shiitake Mushrooms with Pickled Carrot Match Sticks on a Cucumber Wedge Wrapped with Nori
Inamona and Ogo Ahi Poke Served in Mini Plastic Chinese Soup Spoons
Smoked Salmon with Sweet Maui Onions and Fresh Sweet Basil Stuffed Tomatoes
Seared Szechwan Marinated Scallops Topped with Tobiko Aioli & Scallion on a Whole Grain Cracker Twice-Baked Sweet Potato Ovals Stuffed with Rosemary-Garlic Pork & Topped with Crème Fraiche & Sliced Garlic Braised Oxtail with Sauced Minced Sweet Onion & Garlic Served on a Won Ton Chip
Mini Boneless Kalbi Skewers with Kim Chee Aioli
Blackened Beef: Thinly Sliced Seared Beef Tenderloin Filled with Pickled Carrot & Cucumber Sticks

Vegetarian

Passion Fruit Infused Cream Cheese Mouse Filled Strawberries Topped with Fresh Cracked Pepper
Bruschetta Topped with Fresh Mesclun, Sliced Asian Pears & Maytag Blue Cheese
Asian Glazed Tofu Topped with Fresh Tomato & Shiitake Mushroom Relish Served on Water Wafer & Topped with Fresh Cilantro
Grilled Eggplant Coins Topped with Maui Onion & Hau’ula Tomato Salsa
Macadamia Nut Crusted Brie Cheese Served on a Papaya Pineapple Marmalade-Filled Cucumber Wedge
Dried Apricot with Goat Cheese & Chopped Macadamia Nuts
Served on Lightly Toasted Triangle Toast Points & Topped with Shiso Leaf (When Available)
Asian Inspired Roasted Garlic & Edamame Tapenade Served on Water Wafers

From the Garden

Fresh Mesclun Greens with Anjou Pear, Candied Hazel Nuts & Crumble Blue Cheese with Champagne Vinaigrette Fresh Spinach Salad with Flash Sautéed Red Onions Topped with a Warm Bacon Vinaigrette
Tofu & Tomato Salad
Lightly Fried Tofu with Diced Cucumbers, Tomatoes, Bean Sprouts & Shiitake Mushrooms Tossed with Oriental Vinaigrette
Fresh Mesclun Greens Topped with Mandarin Orange Wedges, Sliced Almonds & a Pineapple Vinaigrette
“Very Berry” Salad
Fresh Strawberries, Lychee, Mandarin Oranges, Blueberries & Raspberries Tossed with a Chiffonade of Fresh Mint
Sliced Fresh Tropical Fruit Platter
Assorted Grilled Vegetable Platter with an Olive Oil Drizzle

Starch

Creamed Potatoes Topped with Chopped Bacon, Sour Cream & Chives
Red Bliss & Sweet Potato Hash with Sautéed Onions
Savory Kalua Pork & Parmesan Bread Pudding (Similar to Stuffing)
White Truffle Oil Mashed Potatoes
Roasted Garlic Mashed Potatoes
Lobster & Bacon Fried Rice
Island Style Fried Rice with Green Onions
Green Tea Steamed Rice
Steamed White or Brown Rice

Entrées

Grilled Eggplant Topped with a Fresh Herb & Hau’ula Tomato Salsa
Grilled Teriyaki Marinated Breasts and Thighs Topped with Chopped Cilantro & Diced Pepper Garnish
Procuitto, Spinach & Blue Cheese Filled Chicken Breast Roulade with a Natural Chicken Jus
Herbed Chicken Breast Medallions with Chopped Cilantro & Diced Pepper Garnish Macadamia Nut Panko Crusted Fresh Island fish Served with a Roasted Garlic & Ginger Soy Butter Drizzle
Cajun Spiced Fresh Island Fish with a Roasted Garlic Soy Butter Sauce & Sliced Scallions
Sautéed Salmon with a Citrus Caper Butter Sauce
Shrimp & Scallop Skewers with a Pickled Ginger Soy Butter Drizzle
Barbecue Glazed Baby Back Pork Ribs
Slow Roasted Rosemary & Garlic Crusted Beef Tenderloin with a Demiglace & Red Wine Reduction
Guava & Dijon Mustard Glazed Lamb Chop with a Fresh Mint Pineapple Chutney

Dessert

Sinful Mini Double Fudge Brownies
Ghiradelli Chocolate Dipped Strawberries (Can be served with Wedding Cake)
Mochi Ice Cream (Chocolate Espresso, Lychee or Strawberry) Butler Passed
Tahitian Vanilla Bread Pudding with Crème Anglaise Drizzle
Guava Chiffon Cake Squares

Vela Section

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