RECEPTION MENU presented by our NOBLE CHEFS

 

FOOD STATIONS

Chef Craig Dryhurst, Four Seasons Resort, Maui

Lobster and Chorizo Corn Dogs with smoked tomato jam

Caesar Salad Soup Shots with Chilli Maple Bacon, Crisp Parmesean and Tomato Bread Crumble

Chef Lyndon Honda, Laulima Catering & Events

Chermoula Smoked Fish Pate Sandwich, Pickled Jalapeno, Caramelized Fennel, Keiki Cuke, Radish, Shaved Fennel Stalk, Saffron White Soy Ikura 

Chef Kenneth Sniffen, The Ritz Carlton, Kapalua

Sweet Potato Yam-Foie Custard, Truffle –Shimeji Mushroom Ragot, Crispy Prosciutto Amuse

Live Roasted Carmelized Nuts

Chef Ryan Urig, The Grand Wailea, A Waldorf Astoria Resort

Squid Ink Brioche, Kona Crab, Shishoto Aioli, Housemade Slaw And Sea Urchin Mac Salad 

Chef David Viviano, Cane & Canoe, Montage Kapalua

Chicken Liver Pate, Macnut Butter, Lychee Jam, Hawaiian Sweet Bread &  Spiced Chicharron, Maui Onion Dip, Crème Fraiche, Raw Pickled Vegetable 

Chef Jeff Scheer, The Mill House

Pigs in a Blanket, Mortadella Arancini, Old Bay Mayonaise, Charred Shishito Peppers 

Chef Roger Stettler, Taverna

Lobster Deviled Eggs & Salmon Roe and Rosemary Garlic Farinata Barolo Braised Pork Cheecks

Chef Travis Morrin, Three’s Bar & Grill and Fork & Salad

Truffled Deviled Egg with Smoked Slamon Tartar 

BEVERAGE STATIONS

SPARKLING WINE PRESENTED UPON ARRIVAL, COURTESY OF MAUI WINE