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Here on the Garden Island of Kaua‘i we are very fortunate to have a wide variety of sustainably grown vegetables, fruits, meat, medicinal herbs and spices available to us. Chef Danny selects his produce from his personal gardens and from many of the organic farms on Kaua‘i. Menus may be customized to suit your preference.
APPETIZERS
Summer Rolls: Seasonal veggies wrapped in rice paper & served with Nuoc Cham (lemongrass chili) sauce.
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Seared Ahi: Furikake crusted yellowfin tuna served with pickled ginger, wasabi & tamari
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Chicken Satay Skewers: Organic chicken marinated in spiced coconut milk, grilled & served with peanut sauce.
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Summer Rolls
Seasonal veggies wrapped in rice paper and served with Nuoc Cham (lemongrass chili) sauce.
Seared Ahi
Furikake crusted yellowfin tuna served with pickled ginger, wasabi & tamari
Sashimi Platter
Yellowfin tuna and ono (wahoo) served with a fresh ponzu, ginger, green onion and toasted sesame oil sauce
Poke Crisps
Fresh ahi poke atop an Okinawan sweet potato chip, wasabi aioli, cilantro
Poisson Cru'
Tahitian fish ceviche made with seasonal locally caught fish, cherry tomato, cucumber, onion, lime and coconut milk
Grilled Calamari
Marinated in extra virgin olive oil, lemon, chili, garlic and herbs
Garlic Shrimp
Served in a cognac sauce with fresh parsley
Chicken Satay Skewers
Organic chicken thighs marinated in a spiced coconut milk concoction served with lemongrass peanut sauce
Beef Satay Skewers
Local grass-fed beef tenderized and marinated in Thai spices, served with a Nuoc Cham dipping sauce
Charcuterie Board
Assortment of fine cured meats, cheeses, fruit, bread and crackers. Gluten-free by request. Serves 10 or more.
Seasonal veggies wrapped in rice paper and served with Nuoc Cham (lemongrass chili) sauce.
Seared Ahi
Furikake crusted yellowfin tuna served with pickled ginger, wasabi & tamari
Sashimi Platter
Yellowfin tuna and ono (wahoo) served with a fresh ponzu, ginger, green onion and toasted sesame oil sauce
Poke Crisps
Fresh ahi poke atop an Okinawan sweet potato chip, wasabi aioli, cilantro
Poisson Cru'
Tahitian fish ceviche made with seasonal locally caught fish, cherry tomato, cucumber, onion, lime and coconut milk
Grilled Calamari
Marinated in extra virgin olive oil, lemon, chili, garlic and herbs
Garlic Shrimp
Served in a cognac sauce with fresh parsley
Chicken Satay Skewers
Organic chicken thighs marinated in a spiced coconut milk concoction served with lemongrass peanut sauce
Beef Satay Skewers
Local grass-fed beef tenderized and marinated in Thai spices, served with a Nuoc Cham dipping sauce
Charcuterie Board
Assortment of fine cured meats, cheeses, fruit, bread and crackers. Gluten-free by request. Serves 10 or more.
ENTREES
Grilled Fresh Catch: Locally caught fresh fish with tropical salsa & kale salad with avocado, edible flowers & a miso ginger dressing.
Falafel with Tzatziki Sauce: Made with fresh organic ingredients. Vegetarian and gluten free. Vegan options available.
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Nut Crusted Chicken: Brazil nut crusted organic chicken breast served with sautéed shallots & spinach with a spinach lilikoi sauce.
Island Fresh Sushi: Locally caught ono & ahi rolled up with seasonal veggies, avocado & nori. Vegan options available.
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Grilled Fresh Catch (GF)
Locally caught fresh fish cooked to perfection and covered in a coconut, kaffir lime and white wine sauce
Macadamia-Nut Crusted Fish (GF)
Freshly caught fish with a macadamia nut crust, served with fresh tropical salsa
Seared Yellowfin Tuna (GF)
Umeboshi plum furikake crusted ahi served with freshly grated wasabi, natural pickled ginger and organic tamari
Island Fresh Sushi (GF)
Locally caught fresh fish rolled up with seasonal veggies, rice and nori. Vegan options available.
Seared Tuna & Cognac Garlic Shrimp (GF)
Umeboshi plum furikake crusted ahi served with freshly grated wasabi, natural pickled ginger and organic tamari along with large Kauai shrimp in a garlic, red chili flake and cognac sauce with fresh lemon and parsley.
Nori Baked Salmon (GF)
New Zealand king salmon with fresh dill and wasabi wrapped in an organic nori sheet and baked in the oven
Nut Crusted Chicken
Crispy nut crusted organic chicken breast served with sautéed shallots and spinach with a spinach lilikoi sauce.
Braised Boneless Short Ribs
Choose Hawaiian style or traditional, both made with local grass-fed beef
Lamb Chops (GF)
Grass-fed lamb chops roasted with lemon zest, garlic, rosemary and hawaiian chili pepper
Kauai Beef Tenderloin
Reverse seared tenderloin seasoned with spices and topped with a rosemary, mushroom and onion sofrito
Taco Bar* (GF)
Your choice of fish, beef, or chicken (choose 2), tropical seasonal salsa, handmade organic corn tortillas and customized additional items based on your preferences. *Taco Bar is typically served as a sole entre for the entire party
VEGETARIAN & VEGAN ENTREES
Schezwan Tempeh (V, GF)
Stir fried vegetables and golden tempeh finished in a zingy Schezwan sauce
Pan-Fried Tofu with Almond Butter Sauce (V, GF)
Crispy organic tofu, buckwheat soba noodles (gf) and creamy cooked greens with an irresistible gingery, maple, tamari and almond butter sauce
Falafel Meal (GF)
Freshly prepared falafels pan fried with organic extra virgin coconut oil, served with hummus, quinoa tabouli and tzaziki sauce (dairy-free, vegan options)
Butternut Squash & Tofu Ricotta Lasagna (V, GF)
Gluten free brown rice pasta, tofu sage ricotta, roasted butternut squash sauce with caramelized onions
DESSERTS
Raw Chocolate Pie: Made with soaked nuts, raw cacao and dates. Vegan, gluten free and paleo.
Tahitian Lime Pie
Fresh local Tahitian limes and coconut with a macadamia nut crust Lilikoi Pie Creamy passionfruit filling, local raw honey, macadamia nut crust Chai Cheezecake Vegan cheezecake with chai spices and chocolate Bananas Foster Banana flambe' served with organic vanilla ice cream Flourless Chocolate Cake The classic, made with high quality chocolate and farm fresh eggs Seasonal Sorbet Inquire about what flavors are in season |
Vegan Chocolate Gelato: Made with organic Brazil nuts and raw cacao. Gluten free and paleo.
Macnut Cookie Dough Gelato:
Vegan and gluten free.
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SIDE DISHES
Sweet Potato Lau Lau
Purple Okinawa sweet potato and creamy collard greens braised with banana leaves in a concoction of coconut milk, turmeric, ginger and applewood smoked sea salt
Lemongrass Coconut Rice
Jasmine rice cooked with fresh lemongrass, galangal and turmeric
Wok Seasonal Vegetable
Farmers' market vegetables lightly stir-fried with aminos and Hawaiian chili pepper water
Crispy Potato Wedges
Yukon gold potatos thick cut and roasted with tarragon and garlic
Steamed Rice Pilaf
Jasmine rice steamed with kaffir lime leaves and combined with a “sofrito” of caramelized onion, red bell pepper, carrot, ginger, garlic and fresh herbs
Trio of Roasted Potatoes
A diced medley of red potatoes, yukon gold and purple sweet potatoes roasted with extra virgin olive oil and sea salt
Quinoa Pilaf
Perfectly plump cooked quinoa adorned with lemon, garlic, sunflower seeds, fresh diced carrot, extra virgin olive oil and fresh parsley.
Asian Quinoa Salad
Cooked quinoa, crisp cucumber, tomatoes, Thai basil, fresh jalapeño and cilantro tossed in an Asian vinaigrette dressing
Purple Sweet Potato Mash
Okinawa purple sweet potatoes mashed with coconut milk, ginger, garlic and cilantro
Farmers' Market Salad
Locally grown organic spring mixed greens, shredded carrot, cucumber and avocado with a apple cider vinaigrette
Kale Salad
Locally grown organic kale massaged with miso-ginger dressing, tossed with carrots, cucumber, avocado and purple cabbage
Purple Okinawa sweet potato and creamy collard greens braised with banana leaves in a concoction of coconut milk, turmeric, ginger and applewood smoked sea salt
Lemongrass Coconut Rice
Jasmine rice cooked with fresh lemongrass, galangal and turmeric
Wok Seasonal Vegetable
Farmers' market vegetables lightly stir-fried with aminos and Hawaiian chili pepper water
Crispy Potato Wedges
Yukon gold potatos thick cut and roasted with tarragon and garlic
Steamed Rice Pilaf
Jasmine rice steamed with kaffir lime leaves and combined with a “sofrito” of caramelized onion, red bell pepper, carrot, ginger, garlic and fresh herbs
Trio of Roasted Potatoes
A diced medley of red potatoes, yukon gold and purple sweet potatoes roasted with extra virgin olive oil and sea salt
Quinoa Pilaf
Perfectly plump cooked quinoa adorned with lemon, garlic, sunflower seeds, fresh diced carrot, extra virgin olive oil and fresh parsley.
Asian Quinoa Salad
Cooked quinoa, crisp cucumber, tomatoes, Thai basil, fresh jalapeño and cilantro tossed in an Asian vinaigrette dressing
Purple Sweet Potato Mash
Okinawa purple sweet potatoes mashed with coconut milk, ginger, garlic and cilantro
Farmers' Market Salad
Locally grown organic spring mixed greens, shredded carrot, cucumber and avocado with a apple cider vinaigrette
Kale Salad
Locally grown organic kale massaged with miso-ginger dressing, tossed with carrots, cucumber, avocado and purple cabbage
