Catering Menu
Panilolo Cookout
Dinner opens with a selection of cowboy appetizers, including carne asada, chile con queso and salsa with fresh made tortilla chips. A salad of mixed greens and seasonal vegetables with ranch style dressing follows, then a bowl of steaming green chile soup.
The main course consists of a choice of T-bone or sirloin strip steak cooked to order over an open kiave fire. In addition there are slow smoked BBQ spare ribs, and a side of iron kettle stewed beans, all served with sourdough rolls, corn bread and bisquits. Strong coffee and pecan pie finish the meal.
New England Clambake
A selection of traditional appetizers, including shrimp puffs, cheese toast, dilled salmon mousse, oysters Rockefeller, clams casino and Buffalo wings with blue cheese dipping sauce. A garden salad is followed by New England chowder served in a bread bowl.
The main course is a feast of steamed lobster, shrimp, clams, and mussels served with boiled new potatoes and fresh baby green beans simmered in butter. Dark rye and whole wheat rolls and New England style spoon bread accompany all courses. Fruit pies and chocolate cake for dessert.
Pacific Rim Experience
Appetizers include skewered Teriaki chicken and beef, grilled shrimp, assorted sashami and sushi, lumpia and dim sum with dipping sauces. Salad is composed of wilted greens, steamed vegetables with crispy duck in a hot ginger dressing. Soup is a sweet and spicy broth with rice noodles.
The main course begins with a choice of ahi grilled over a kiave fire or mahi mahi simmered in coconut milk with red curry, both served with saffron scented rice and a papaya-macadamia nut chutney, and is followed by roast suckling pig accompanied by taro fry bread, steamed vegetable stuffed dumplings (shumai) and Portugese style pan dolce (sweet bread). Dessert is a selection of cookies and candied fruits, with ice cream in a flaming lilikoi sauce.
