Luca Chef Services

Pupus Selections

• Spiny lobster lasagna with fennel béchamel and crispy chanterelles.
   
• Crispy duck Caesar salad with fresh hearts of palms and served with warm goat cheese crostini.
   
• Seared ahi tuna served over tender pea shoots and

   

   daikon salad with pickled ginger, wasabi in a yuzo dressing with fresh taro chips and tobiko caviar.
   

• Pan seared foie gras de canard served in Maui onions and pomegranate reduction on a kabocha pumpkin filled dumpling.
   
• Shrimp or chicken coconut Thai soup prepared in ginger, lemongrass, kaffir lime, shiitake mushrooms and rice noodles drizzled with sesame oil and Chinese parsley.
   
• Cioppino shellfish soup prepared Genovese style with clams, mussels, shrimp, calamari, and fresh island catch slowly simmered with garden herbs and vine ripe tomatoes.
   
• Paella valenciana traditional with short grain rice Spanish saffron, Andalusia Sausage and succulent shellfish served directly on paella pan on the table.
   
• Up country field mixed greens served with cucumbers, carrots, avocado, Maui onions, tomatoes and caramelized beets severed in a ginger lime vinaigrette.
   
• Antipasto toscano prepared with imported cured meats, cheese and pickled vegetables, Cannellini, fresh artichokes and eggplant parmesan.
   
• Mix of shrimp, chicken and beef sautés with kung pao sauce roasted sesame seeds and Mongolian pork pot stickers with spicy pineapple chutney.
   
• Maui onion soup from fresh mirepoix chicken stock, crispy fontina crouton and two drops of truffle oil scented in tarragon leaves.
   
• Ahi carpaccio served in julienne di rucola, asparagus tomato concassé, with Meyers lemon opal basil sauce.
   
• Panko coated sautéed crab prepared with Yukon gold potatoes, scallions and peppers severed in a butter garlic sauce.
   
• Cold cucumber tomato and poached lobster medallions salad with mint wasabi yogurt dressing.
   
• Baked stuffed oysters with spinach, pancetta, and buttered crumbs on orzo salad. 
   

Entrée Selections

• Opakapaka island pink snapper macau style sautéed in mirin, curry, ginger, garlic lemon grass, snow peas, and bok choi with pacific rim soy citrus sauce over scented basmati rice.
   
• Onaga very tender snapper prepared in a piccata sauce, garlic capers, tomatoes, lemon, and white wine served on Portobello mushrooms ravioli and pan baby spinach.
   
• Macadamia crusted mahi-mahi wrapped in Hawaiian red ti leaf with tropical island papaya salsa, Molokai yams and steam Jasmine rice. 
   
• Filet mignon and half pacific spiny lobster.  Beef in peppercorns, morels, brandy demi glace, served with roasted garlic mashed Yukon potatoes and asparagus au gratin.
   
• Veal saltimbocca wrapped in parma prosciutto, fresh sage pistù, melted taleggio cheese complimented by risotto milanese and fungi trifoliate.
   
• Pan seared lamb chops with fresh cilantro mint pistù over cannellini, asparagus, tomatoes, and salad in aged reduced balsamic vinegar.
   
• Risotto pescadore.  Arborio rice gently folded with fresh scallops, lobster, prawns, and crab in fumetto broth with sun dried tomatoes and artichoke hearts.
   
• Stuffed pork chop with gras garlic, shallots, rosemary and a port wine sauce with glazed cordon pears and mascarpone Mousse and pumpkin sage butter ravioli.
   
• Wild pan seared Alaskan salmon with champagne beurre blanc, zucchini lentil parmesan strudel and crab stuffed baked tomatoes.
   
• Duck breast.  Pan roasted fan sliced on orange pearl onions rucola salad eggplant and pearl couscous.
   
• Old world recipe turkey loaf moist and fluffy with dill scalloped potatoes, roasted beets, sautéed basil garlic mushrooms.
   
• Osso bucco veal shank braised with barolo over gorgonzola soft polenta topped with caponata.
   

Desserts Selections

• Tiramisù, passion fruit cheese cake, chocolate profiteroles, soufflés, pineapple upside down cake, banana lumpia, crème caramel, sacher raspberry chocolate tart, hot malasadas.