Enjoy dinner home tonight
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Menu :
Starters
Pan seared ahi tuna served over tender pea shoots and daikon salad with pickled ginger, wasabi in a yuzu dressing with fresh taro chips and tobiko caviar
Insalata Regina Margherita , Up country fields baby greens tossed in a emulsified citrus creamy vinaigrette topped with cucumbers , roasted bell peppers, vine ripe tomatoes, Carrots, kalamata olives, Kula onions and parmesan croutons
Coconut milk Hawaiian loster soup, toasted sesame, lemon grass , rice tread , shiitake, green onions, lime
Antipasto cured fine Prosciutto, salami, capicolla and array of cheeses complimented by pickled insalata giardiniera and hot rosemary garlic focaccia
Miso sesame cones with hamachi tartare bonito flakes spicy mayo
Grilled venetian mozzarella wrapped in prosciutto and blanched romaine over roasted
garlic and gorgonzola crostini
Baked stuffed forest mushrooms with Maui onion pancetta soffritto roasted garlic jack cheese fondue
Maui onion soup with house made goat cheese crouton
Kabocha pumpkin gnocchetti with cremini mushrooms and aurora mascarpone marinara
Asian pear tossed with julienne red bell peppers, peeled celery and rhubarb macadamias, ruby grapefruit segments fresh hearts of palm, cilantro and young coconut raw honey rice vinegar dressing
Prosciutto e melon ball broschette with fresh macadamia mint pistu
Fisherman stew Bouillabaisse
Spinach and pear salad roasted beets, oven dried grapes, fennel warm ricotta toasted pinenuts olive oil
Entrees
Baked Macadamia crusted fresh Mahimahi with merlot wine reduction sauce. Beef or pork mango BBQ short ribs, Pan seared sea scallops with Furikake butter.
Duo filet mignon with brandy peppercorn demi glace sauce and Panseared Opakapaka snapper with Lilikoi passion fruit beurre blanc or half spiny lobster
Grilled Entrecote or chicken breast au burre de Geneve, poached lobster medallion with saffron champagne sauce
Osso buco served over risotto Milanese with Caponata vegetables
Grilled seafood broshette Marinated in wine olive oil garlic rosemary lemon with crab baked stuffed tomatoes and sautéed Arugula porcini and asparagus rice pilaf
Breaded veal cutlet pan fried golden brown and complemented by fresh tossed vine ripe tomatoes in basil mustard lemon vinaigrette cannellini beans sautéed asparagus zucchini and carrots
Roasted double cut pork chops stuffed with soffritto fontina shallots and thyme Served on grilled polenta
Pan seared Agnello lamb chops served with pesto parmesan crust, scalloped potatoes and sautéed portabella mushrooms
Baked whole Opakapaka snapper with fresh aromatic garden herbs lemon garlic butter on Cappellini with cremini and pachino tomatoes in aglio e olio
Trio fresh catch, 3 styles chef preparations with a miso yaki mirin glazed butter fish grilled Mahi with Mango papaya island special salsa snapper Garlic white wine lemon butter parsley Piccata
Pan seared duck breast, served fan sliced complimented by Haiku side
tangerines and star anise molasses reduced in merlot wine with island cane sugar
Steamed hapu hapu grouper in red t leaf with lemongrass, ginger
hibiscus flower essence chili mirin garlic fish sauce sprout lotus cilantro thai basil
Grilled New York steak topped with Barolo green peppercorn reduction Served with fresh artichoke sun dried tomatoes roasted garlic pancetta lentils and baked zucchini
Polpettone Italian delicious meat loaf served with vegetables in
dessert
Lilikoi, passion fruit cheese cake
Tiramisu``
Gelato
Chocolate profiteroles
Budino crème caramel
Cannoli siciliani
Torta di frutta
souffle
pineapple upsidedown
vanilla custard crepes
Service price per person includes : 3 course dinner $ 125.00 - 5 course $ 150.00
Detail grocery shopping/food cost
Food preparation
service up to 8 guests - after that a waiter is recommended or select family style dinner
kitchen clean up trash removal.
+ 18% gratuity to total + 4.16 Hi. state sale tax
Server/waiter $ 175.00
Contact us today 1 808 205 0852
lucachefservices@hawaii.rr.com
.
Starters
Pan seared ahi tuna served over tender pea shoots and daikon salad with pickled ginger, wasabi in a yuzu dressing with fresh taro chips and tobiko caviar
Insalata Regina Margherita , Up country fields baby greens tossed in a emulsified citrus creamy vinaigrette topped with cucumbers , roasted bell peppers, vine ripe tomatoes, Carrots, kalamata olives, Kula onions and parmesan croutons
Coconut milk Hawaiian loster soup, toasted sesame, lemon grass , rice tread , shiitake, green onions, lime
Antipasto cured fine Prosciutto, salami, capicolla and array of cheeses complimented by pickled insalata giardiniera and hot rosemary garlic focaccia
Miso sesame cones with hamachi tartare bonito flakes spicy mayo
Grilled venetian mozzarella wrapped in prosciutto and blanched romaine over roasted
garlic and gorgonzola crostini
Baked stuffed forest mushrooms with Maui onion pancetta soffritto roasted garlic jack cheese fondue
Maui onion soup with house made goat cheese crouton
Kabocha pumpkin gnocchetti with cremini mushrooms and aurora mascarpone marinara
Asian pear tossed with julienne red bell peppers, peeled celery and rhubarb macadamias, ruby grapefruit segments fresh hearts of palm, cilantro and young coconut raw honey rice vinegar dressing
Prosciutto e melon ball broschette with fresh macadamia mint pistu
Fisherman stew Bouillabaisse
Spinach and pear salad roasted beets, oven dried grapes, fennel warm ricotta toasted pinenuts olive oil
Entrees
Baked Macadamia crusted fresh Mahimahi with merlot wine reduction sauce. Beef or pork mango BBQ short ribs, Pan seared sea scallops with Furikake butter.
Duo filet mignon with brandy peppercorn demi glace sauce and Panseared Opakapaka snapper with Lilikoi passion fruit beurre blanc or half spiny lobster
Grilled Entrecote or chicken breast au burre de Geneve, poached lobster medallion with saffron champagne sauce
Osso buco served over risotto Milanese with Caponata vegetables
Grilled seafood broshette Marinated in wine olive oil garlic rosemary lemon with crab baked stuffed tomatoes and sautéed Arugula porcini and asparagus rice pilaf
Breaded veal cutlet pan fried golden brown and complemented by fresh tossed vine ripe tomatoes in basil mustard lemon vinaigrette cannellini beans sautéed asparagus zucchini and carrots
Roasted double cut pork chops stuffed with soffritto fontina shallots and thyme Served on grilled polenta
Pan seared Agnello lamb chops served with pesto parmesan crust, scalloped potatoes and sautéed portabella mushrooms
Baked whole Opakapaka snapper with fresh aromatic garden herbs lemon garlic butter on Cappellini with cremini and pachino tomatoes in aglio e olio
Trio fresh catch, 3 styles chef preparations with a miso yaki mirin glazed butter fish grilled Mahi with Mango papaya island special salsa snapper Garlic white wine lemon butter parsley Piccata
Pan seared duck breast, served fan sliced complimented by Haiku side
tangerines and star anise molasses reduced in merlot wine with island cane sugar
Steamed hapu hapu grouper in red t leaf with lemongrass, ginger
hibiscus flower essence chili mirin garlic fish sauce sprout lotus cilantro thai basil
Grilled New York steak topped with Barolo green peppercorn reduction Served with fresh artichoke sun dried tomatoes roasted garlic pancetta lentils and baked zucchini
Polpettone Italian delicious meat loaf served with vegetables in
dessert
Lilikoi, passion fruit cheese cake
Tiramisu``
Gelato
Chocolate profiteroles
Budino crème caramel
Cannoli siciliani
Torta di frutta
souffle
pineapple upsidedown
vanilla custard crepes
Service price per person includes : 3 course dinner $ 125.00 - 5 course $ 150.00
Detail grocery shopping/food cost
Food preparation
service up to 8 guests - after that a waiter is recommended or select family style dinner
kitchen clean up trash removal.
+ 18% gratuity to total + 4.16 Hi. state sale tax
Server/waiter $ 175.00
Contact us today 1 808 205 0852
lucachefservices@hawaii.rr.com
.