COLD APPETIZERS
*Denotes signature or very popular option.
Coconut Ceviche Tower
Fresh Fish marinated with Coconut Milk and Citrus. With Avocado, Warm Sushi Rice, Dried Seaweed, and Fresh Fried Tortilla Chips (Gluten Free)
Tower of Ahi Poke*
Fresh Local Tuna, mixed with local seaweed, soy, chili flakes and onion. Built on a tower of Warm Sushi Rice, Local Avocado and topped with Masago. Citrus and Sesame Soy Drizzle- can be made gluten free upon request.
Trio of Bruschetta
Bread Rubbed with Garlic and EVOO, Then toasted or Grilled. Topped with Tomatoes, Olives and Capers; Roasted Beets and Herbs; Warm Mixed Seafood with White Wine and EVOO
Poisson Cru Ceviche
Local Snapper such as Opakapaka, Ehu or Uku. Marniated with kaffir lime leaf, fresh coconut milk, fresh tortilla chips,
Chips, Salsa, and Guacamole
A taste of of my Tex-Mex upbringing Freshly made tortilla chips, local avocados, kula tomatoes and hot chili peppers. Upgrade it with piping hot queso.
Crab Tower
King or Lump Crab Salad with Lemon Aioli, Avocado, Cucumbers, Masago.
Salads
Maui Mixed Salad with Bacon Crisps
Maui Gold Pineapple, Crumbled Blue Cheese, Cucumbers, Tomatoes, Spiced Macadamia Nuts, Crispy Bacon and a Creamy Lemon and Papaya Seed Dressing
Double Chopped Salad
Chopped Fresh Local Veggies such as Organic Carrots, Beets, Avocado, Diced Fruit, Cucumbers, Onions and Carrots. Tossed individually and artfully arranged along side each other. Served along Baby Arugula, with Hazelnut and Balsamic Dressing and Goat cheese snow.
Traditional Caprese Salad
With Fresh Mozzarella, Basil Oil, Extra Virgin Olive Oil, Garden Herbs and Balsamic Reduction
Crispy Tofu Salad
Marinated tofu with asian seasonings overnight. Then fried crisp and served on a bed of watercress. A great vegan option
Warm Butternut Squash and Beet Salad
Roasted beets and squash, tossed in a Apple Cider Vinaigrette, with local goat cheese and toasted pumpkin seeeds.
Southwest Cesar Salad
Hearts of Romaine Salad with Cornbread Croutons, Oven Dried Sweet Tomatoes, Shaved Parmesan Cheese and Creamy Roasted Poblano Ranch Dressing
HOT APPETIZERS
Shrimp and Grits
Sauteed Local Prawns with garlic, shallots and red chili flakes. Smooth southern Grits or placed on a seared grit cake. Pan caper and butter sauce with white wine
Kiwi Smoked Organic Wings*
This one is an absolute favorite with customers. Organic chicken wings, marinated overnight with corainder and spices. Then slow smoked over local Kiawe wood. The wings are crisped up and tossed in a handmade bbq and hot wing sauce and served along Roasted Maui Onion Ranch Dressing from scratch.
Jalapeno Peppers
My signature bacon, crisped up and served on stuffed jalapeno peppers. Can be made mild. Or blistering hot.
Grilled Fresh Fish Skewers
This dish works best with fresh swordfish, or local Ono. Cut into cubes and marinated in a fresh garden pesto, then grilled a la minute and served with Roasted Bell Peppers and Local Citrus
Handmade Pork Dumplings
Marinated pork with ginger, garlic, cane sugar and sou. Then ground and filled in dumpling wrappers. Steamed first and then sautéed crisp in olive and sesame oil. Soy Miso Glaze
Coconut Crusted Shrimp
Local prawns, with traditional breading, fried a la minute and served with a Sweet Thai Chili Dipping Sauce
SOUPS
Sweet and Silky Kula Corn Soup*
One cob per person goes into this soup which is boiled into a sweet corn broth. The corn is sauteed in grass fed ghee, and then returned to the broth before being finished with local honey and a touch of crea.
Butternut Squash and Curry Shrimp Shrimp Bisque
Roasted Squash, Maple, Pumpkin Seed oil, Sautéed Shrimp
Chicken Tortilla Soup
Tex- Mex Style, with Avocado, Crispy Tortilla Threads, Chicken and Corn
White Bean Puree
with Crispy Bacon threads and Fresh Herbs
Curried Carrot and Ginger Soup
with whipped Saffron Creme, EVOO
PASTAS
All Pastas are Made Entirely from Scratch
Handmade Italian Sausage and Ricotta Ravioli
with a Grappa Tomato Sauce and Basil Oil
Handmade Carbonara
Smoke and Spice Bacon, Farm Fresh Egg, Organic Cream, Herbs and Grano Padano
Fresh Spaghetti with Buffalo Bolognese Sauce
and Pecorino Romano Cheese
Handmade Tagliatelli
with Fresh Seafood, White Wine and herbs
Gluten Free Potato Gnocchi
with Lemon Creme Sauce
Big Island Mushroom Risotto - Vegetarian
Featuring Hamakua Musrooms. Made to order from scratch with Roasted Vegetables, Grano Padano, and Fresh Herbs
ENTRÉES
Kiawe Smoked Beef Short Ribs
Two day marinated Ribs with soy, ginger, sesame and Brown Sugar Marinated Short Ribs. Cooked over local Kiawe Wood.
Sauce
Citrus Caper Chicken
Boneless White and Dark Meat Organic Chicken. Stuffed with Goat Cheese and Prosciutto. Lemon and Caper Pan
Sauce
Dry Rubbed Prime NY Strip Steak
Lightly Smoked and Sous Vide to Temper Grilled. to Order and Served withBrandy Cream, Whipped Potatoes, Caramelized Onions and Seasonal Vegetables
Beef Brisket
Bone In Pork Chop Duet
Roasted and Served with Smoke and Spice Crispy Bacon
Beef Brisket
Potato Chip Crusted Fresh Catch
*Customer favorite. With Maui chips and fresh island organic vegetables
Seared Local Fish
with Crispy Skin, Sweet Potato Gnocchi, Garlic Spinach and Yellow or Red Tomato Coulis
Fresh Island Fish Tamales - (contains pork)
made with Fish Stock, Masa, Cilantro, Manzanilla Olives, Green Onion and Steamed in Banana Leaves, Served with Fresh Fruit Salsa and Sauce Chile De Arbol
Banana Leaf Wrapped Fish
marinated with White Wine, Olive Oil and Herbs, Gently Baked in a Package with Potatoes, Vegetables and Bay Leaf. Served with Lemon Butter Drizzle
Choose from our selection of smoked meats
Slow Smoked BBQ Beef Brisket - a S&S Signature Item
Dry Rubbed St. Louis Cut Pork Ribs
Spicy Beef Sausage
Dry Rubbed Chicken
Pulled Pork Shoulder
Rolled Pork Belly with Crispy Skin
Smoked Boneless Turkey
Brined and Smoked Bone-in Pork Chop
Pineapple Braised Beef Short Ribs *
Contains gluten, but can be made GF
CHOOSE FROM OUR MADE FROM SCRATCH SIDES
S&S recommends these sides for plated entrees.
Traditional Potato Salad
Pineapple Coleslaw - a S&S Signature Item
Ranch Style Beans
Braised Greens (vegetarian or with pork)
Other Sides include:
Molokai Sweet Potato Salad
Braised Greens (vegetarian or with pork)
Charred Bacon Brussel Sprouts with Bacon (Vegetarian avail)
Mac and Cheese
Roasted Asparagus
Charred Bacon Brussel Sprouts with Bacon (Vegetarian avail)
Re-fried Pinto beans
Roasted Whole Maui Sweet Onions
Corn on the Cob
Re-fried Pinto beans
Corn on the Cob
Warm Sushi Sticky Rice
PASSED APPETIZERS
Minimum of three dozen per selection
$36 per Dozen
Coconut Crusted Molokai Shrimp
with Sweet Chile Dipping Sauce
$36 per Dozen
$36 per Dozen
Handmade from scratch Shrimp and Pork Dumplings
Pan Fried or Steamed, with Soy Glaze
$36 per Dozen
$24 per Dozen
Smoked Chicken Salad
with Celery, Apples, and Onion, on a Crispy Pita Chip with Spanish Paprika
$24 per Dozen
$24 per Dozen
Kula Tomato, Olive and Caper Bruschetta
with Fresh Herbs, Boursin Cheese, on a lightly Grilled Crostini
$24 per Dozen
$24 Per Dozen
Roasted Beet Bruschetta
with Whipped Boursin Cheese, Sherry Vinegrette, Extra Virgin Olive Oil and Herbs on a toasted Crostini
$24 Per Dozen
$36 per Dozen
Freshly Caught Ahi Tuna Poke
Crispy Nori Chips with Toasted Sesame, Limu, Masago and Chile Oil Drizzle
$36 per Dozen
$24 per Dozen
Smoked Salmon
with Creme Fraiche, Lemon and Dill on Cucumber Slices
$24 per Dozen
$24 per Dozen
Kiawe Smoked Brisket "Crispy Ends"
Sliced on a Hawaiian Sweet Roll with Horseradish Creme and BBQ Sauce - Limited availability.
$24 per Dozen
$24 per dozen
Pulled Pork Sliders
With handmade bbq sauce, pineapple coleslaw and slow cooked pulled pork
$24 per dozen
$24 per Dozen
Smoked Chicken Tostadas
Crispy Tortilla Chips. With Refried beans, Shredded Cheese, and Pineapple Coleslaw
$24 per Dozen
$36 per Dozen
Coconut Island Fish Ceviche
on Masa Tortilla Chips with Mango, Cilantro, Kaffir Lime and Coconut Milk
$36 per Dozen
$32 per dozen
Cold Smoked Shrimp
On toast rounds with Lemon Garlic Aioli
$32 per dozen
Truffle Oil and Parmesan Cheese
Mushroom Flat Bread
Roasted melange of Mushrooms. On a Boursin Baguette, with
Truffle Oil and Parmesan Cheese
Composed Salads for Buffet - $14 per person
Roasted Local Beet Salad
with Apple Cider and Champagne Vinegar Vinaigrette, Crumbled Goat Cheese, Baby Arugula and Beet Glaze
Kula Greens Salad
with Candied Macadamia Nuts, Crispy Hand-Cured Bacon, Cucumbers, Sweet Tomatoes and Carrots. Balsamic and Sherry Vinaigrette.
Traditional Caprese Salad
with Fresh Kula Tomatoes, Balsamic Reduction, Baby Arugula, Basil, and Fresh Mozzarella Cheese
Chopped Romaine Salad
with Creamy Poblano Ranch Dressing, Cornbread Croutons and Shaved Grana Padano Cheese
Double Chopped Salad
local in-season Vegetables, such as Sweet Tomatoes, Radish, Kula Corn, Pineapple and Cucumbers Tossed in a Creamy or Citrus Vinagrette
MEAT AND FISH FOR BUFFET OPTIONS
$30 per person
Kiawe Smoked Teriyaki Beef
Marinated with Sugar, Soy, Ginger, Garlic and Scallion
$30 per person
$35 per person
Herb crusted Leg of Lamb
$35 per person
$35 per person
Seared Fresh Island Fish
Marinated in Thai Pesto and Served with Miso Butter Sauce
$35 per person
and gently baked in white wine and butter.
Fish Bundles
Island Catch wrapped in Banana or Ti Leaf with vegetables
and gently baked in white wine and butter.
$35 per person
$35 per person
$24 per person
Organic Roasted Half Chickens
Boneless chickens with crispy skin. With fresh herbs. Roasted over Kiawe Wood, Served with A Lemon Caper Sauce
$24 per person
$25 per person
Cilantro Pesto Pork Loin Medallions
$25 per person
or Dry Rubbed with Coriander and Dry Rubbed Spices. Slow Smoked and Braised.
Pineapple Glazed Short Ribs
Marinated with Pineapple, Sesame, Brown Sugar and Soy
or Dry Rubbed with Coriander and Dry Rubbed Spices. Slow Smoked and Braised.
$35 per person
$35 per person
$35 per person
Corainder Crusted Smoked Prime rib
$35 per person
Rosemary and Pork Tenderloin
Roasted over fire
Served with Flour tortillas and traditional sides
Fajitas - Texas Style
Chicken and Flank Steak, Marinated and grilled over Kiawe.
Served with Flour tortillas and traditional sides
$40 per person.
$40 per person.
Add - $225 for a chef attendant
Carved Items
Add - $225 for a chef attendant
Add - $225 for a chef attendant
$25 per Person
Signature BBQ Beef Brisket
with Handmade Smoke & Spice BBQ Sauce
$25 per Person
$30 per rack - Serves 4 people per rack
Smoked Dry Rubbed Pork Ribs
$30 per rack - Serves 4 people per rack
$35 per person
Herb Crusted Leg of Lamb
with Tropical Fruit Chutney
$35 per person
$35 per person
Smoked Prime Rib
with Fresh Horseradish Creme and Au Jus
$35 per person
$20 per person
Roasted Pork Tenderloin
Rosemary and Herb Marinated
$20 per person
$50 per person
Whole Fish - Depending on availability
With local Vegetables, White Wine and Olive oil. Herbs
$50 per person
SIDES - $12 per person per item
Rosemary Roasted Baby Potatoes
Red Wine Braised Purple Cabbage
Gruyere Yukon Gold Potato Gratin
Braised Collard Greens with Bacon
Truffled Mac and Cheese
Whipped Yukon Gold Potatoes
with Boursin cheese
Roasted Corn with Chile and Lime Butter
on the cob or off the cob
Roasted Lemon and Garlic Asparagus
Twice Baked Whipped Purple Sweet Potatoes
Yukon Gold Boursin Whipped Mashed Potatoes
Gruyere Cheese Potato Gratin
Melange of Roasted Root Vegetables
DESSERTS
$10 per person
Macadamia Nut Pie
$10 per person
$8 Per Person
Tropical Fruit Cobbler
with Coconut Ice Cream
$8 Per Person
$8 per person
Chocolate Mousse
with Oreo cookie Crust
$8 per person
$8 per person
Key Lime Pie
$8 per person
$10 per person
NY Style Cheesecake with Lilikoi
$10 per person
$60 per cake
Gluten Free: Chocolate Ganache
One Torte Minimum
$60 per cake
More options available upon request.