“The Art of the Epicurean” 2019 Event Menus Haute Cuisine the Art of the Epicurean

THE RITZ-CARLTON, KAPALUA EVENT MENUS 2019

“THE ART OF THE EPICUREAN” 2019 EVENT MENUS HAUTE CUISINE THE ART OF THE EPICUREAN

BREAKFAST RECEPTION When it comes to food, we love all things local. Our talented team of culinarians partners with over BUFFET 6 SMALL BITES 27 50 farms throughout the Hawaiian Islands sourcing bountiful ingredients from asparagus and daikon to ti-leaves and purple sweet potatoes, organic grass-fed beef and the freshest seafood found along the ENHANCEMENTS 7 DISPLAYS 28 Pacific Coastline. As purveyors of amazing flavor, we raise the gastronomic bar by crafting innovative menus to tantalize your senses. You can see, touch, taste and smell the decades of international ACTION 8 BUTCHERS BLOCK 29 experience that our culinary team has cultivated throughout their travels. PLATED 9 HEAVY RECEPTION 30 Our team of talented individuals has a collective passion for creating the extraordinary. We thrive on BOXED 10 DESSERT attention to detail and paramount service. It is not just in our training manual. It’s in our DNA. The Culinary and Meetings & Special Events team at The Ritz-Carlton, Kapalua will always be a step ahead ensuring BRUNCH 11 STATIONS 32 every detail is accounted for so that your event will be memorably excellent. COCKTAILS 12 We invite you to take this journey with us. DINNER BREAKS PLATED DINNERS 33 EXPLORE THE FLAVORS OF THE ISLAND. BEVERAGES 13 INTERMEZZOS 35 INDULGE YOUR SENSES. FIND INSPIRATION. RECONNECT. A LA CARTE 14 THEME BUFFETS 38 HAWAIIAN STYLE 16 HOSPITALITY 17 BEVERAGES LIBATIONS 45 LUNCH WINE 46 COOKING DEMO 19 ON THE GO 20 INFORMATION PLATED 21 PLANNER GUIDELINES 47 BUFFETS 22

CHAD BEVAN DISCLOSURE: DIRECTOR OF MEETINGS AND SPECIAL EVENTS All prices are subject to a 25% service charge and 4.166% state tax. A portion of the service charge on food and beverage is being used to pay for costs or expenses The Ritz-Carlton, Kapalua other than wages and tips for employees; a minimum of 18% of the service charge on food and beverage is allocated toward wages and tips for employees. All food and beverage prices are subject to change. $500 charge will apply to all breakfast buffets under 25 people and lunch and dinner buffets under 50 people. Updated 11/1/18 – 3 – CHEF APRIL MATSUMOTO RESTAURANT SOUS CHEF LOCALLY SOURCED Q&A PACIFIC PRODUCE KAWAMATA FARMS HALIIMAILE WHEN DID YOU KNOW YOU I try hard not to waste anything. There are KULA, MAUI HAWAII ISLAND PINEAPPLE CO. ALOHA AINA WANTED TO BE A CHEF? so many great ways to use and preserve Vegetables Tomatoes, Cucumbers HALIIMAILE, MAUI ORGANIC FARM I knew in high school that I definitely ingredients like canning or pickling or drying HAIKU, MAUI Pineapple wanted to be a chef. At the time I was herbs to make a spice rub, you really don’t TRIPLE N FARMS R. DOMINGO FARMS Vegetables, Herbs working as a dishwasher at a golf club. I have to waste anything. KULA, MAUI HAWAII ISLAND ALOUN FARMS came to work one day and the woman who Vegetables, Herbs Papaya, Ti-Leaf HONOLULU, OAHU HAMAKUA MUSHROOM makes the salads had called in sick. The WHO HAS BEEN YOUR BIGGEST HAWAII ISLAND Vegetables Chef asked me to assist with making salads CULINARY INSPIRATION? FRESH ISLAND HERBS DIAMOND HEAD PAPAYA Mushroom and plating desserts while she was out. I think my biggest culinary inspiration would be MAKAWAO, MAUI HONOLULU, OAHU KULA COUNTRY FARMS Once I started to help him, I realized that I my grandmother. She never went to a grocery Herbs Papaya KULA, MAUI MAUNA KEA BANANA actually enjoyed it very much and it made store and raised my father on a dairy farm. She Fruits, Vegetables HAWAII ISLAND grew veggies and fruit and would can them MALIKO TI-LEAF L & R FARMS me want to learn more about being a chef. Fruits, Vegetables to ensure her family would have enough food MALIKO, MAUI MOLOKAI KONA DRAGON FRUIT WHERE DID YOU GROW UP AND DID throughout the year. We have a beautiful Ti-Leaf Purple Sweet Potato HAWAII ISLAND ANUHEA FARMS THAT INFLUENCE YOU AS A CHEF? garden here at the hotel and I work very CN FARMS, LLC G. MOKUAU Dragon Fruit KULA, MAUI Absolutely! I grew up on a farm in Indiana closely with the head gardener on which herbs, KULA, MAUI MOLOKAI Asparagus where we had 180 acres of land. Farm fruits and vegetables to grow so I can recreate J. SHISHIDO FARMS Produce, Herbs Orange Sweet Potato life definitely influenced my cooking both my favorite family recipes for our guests. KULA, MAUI TUNG HUYNH personally and professionally. We raised EVONUK FARMS KANOA ENTERPRISES Fruits, Vegetables, Herbs HAWAII ISLAND sheep, chickens, rabbits, goats, and horses WHAT IS THE FAVORITE KULA MAUI HAWAII ISLAND Ginger, Purple Sweet Potato and grew corn, alfalfa, and hay to feed the FOOD FROM YOUR BRYAN OTANI Produce, Herbs Fiddle Head Shoots, animals. We also had a huge garden and CHILDHOOD? KULA, MAUI Hawaiian Taro ONO ORGANIC FARMS every year we would plant and harvest tons I loved my grandmother’s cinnamon Vegetables, Herbs KAHANU AINA HANA, MAUI of tomatoes, green beans, cabbage, onions, applesauce. She used pink lady apples that SPROUTS F.E TRAJE grew in her orchard and the applesauce was DHT FARMS Fruit asparagus, melons and cucumbers. Whatever WAILUKU, MAUI KULA, MAUI always pink. As a child that really stood out KULA, MAUI we couldn’t finish eating, my parents would Produce, Herbs Vegetables to me and I’m sure the pink color is what Vegetables, Herbs YEE’S ORCHARD can to preserve them for later which is a KIHEI, MAUI made me love her applesauce even more. DARCY & JOANNA tradition I’ve carried on into my own family. R. KOGA FARMS EGGS OF HAWAII Mango I value all the skills I learned about farming HAWAII ISLAND KULA, MAUI HONOLULU, OAHU and gardening while growing up and have HOW DO YOU GET YOUR Hearts of Palm Vegetables Eggs DOLE FOOD COMPANY definitely drawn on those experiences INSPIRATION? HONOLULU, OAHU I love to look at food magazines and ALAN NAGO NOEL ESCOBEDO throughout my career. HENRY KOJA Banana, Pineapple cookbooks. When a recipe catches my eye, KULA, MAUI KULA, MAUI KULA MAUI HOW DID GROWING UP ON I like to recreate, but in my own way. Golden Pea Sprouts Produce, Fruits Daikon, Japan Long Beans JOEL GIL COCA A FARM INFLUENCE YOUR WHAT ARE YOUR FAVORITE FOODS MAUI SPROUT FARMS MAUI NUI FARMS KULA, MAUI CULINARY VIEWPOINT? HAIKU PRODUCE Everything we ate was grown directly on TO COOK WITH? KULA, MAUI KULA, MAUI Fruits, Vegetables, Herbs KAHULUI, MAUI the farm as opposed to being purchased in I love to cook with local, fresh products, Clover Sprouts Produce Vegetables, Herbs OKO‘A FARMS the store. Knowing how much work that is I especially ingredients I haven’t used before. ARELLANO FARMS AKEA FARMS/ KULA, MAUI hate to see food get thrown away or wasted That’s usually when I have the most fun – A & T BELMES FARMS it’s a challenge to use ingredients you’re HAWAII ISLAND SUGARLAND Fruits, Vegetables, Herbs because I know firsthand what it took to HAWAII ISLAND not familiar with and turn them into Papaya WAIPAHU, OAHU grow that vegetable or raise that animal. My Oranges something amazing. Fruits, Vegetables farming experience had a big influence on my culinary viewpoint in that when I cook – 4 – – 5 – BREAKFAST BREAKFAST BREAKFAST BUFFET ENHANCMENTS Served with Coffee, Decaffeinated Coffee and Tea Minimum of 25 guests COLD BREAKFAST STACK ON TO YOUR BITES BREAKFAST Minimum 2 dozen Quantities must be guaranteed for entire group, HALEAKALA – HOUSE OF THE RISING SUN not a portion thereof CURED SALMON-POI BAGEL – HALF Pickled Maui Onions, Horseradish Crème, QUAKERS OATMEAL Capers, Sprouts Guava - Cinnamon Apples, Dried Cranberries, Coconut Sugar, Roasted Macadamia Nuts

ORANGE | PINEAPPLE | GUAVA JUICES BLACK FOREST HAM PRETZEL ANTIOXIDANT FRESH BERRIES SANDWICH Strawberry, Blueberry, Raspberry, Blackberry MISO SOUP SEASONAL ISLAND SLICED FRUIT (4 varieties) Muenster Cheese, Pineapple Jam, Arugula Tofu, Green Onions, Assorted Pickled AND DOMESTIC WHOLE FRUIT (3 varieties) Vegetables, Buckwheat Noodle, Fresh Watercress INDIVIDUAL YOPLAIT YOGURTS Strawberry | Plain Greek YOUR MORNING CATCH Strawberry Banana | Blueberry HOT BREAKFAST Seared Pacific Salmon filet BITES Sautéed Spinach & Hawaiian - Ginger Shoyu DRY CEREALS Minimum of 2 dozen PANIOLO BURRITOS Skim and Whole Milk Scrambled Eggs, Portuguese Sausage, Fried Potatoes, Cheddar and Jack Cheese, Roasted (Soy Milk available upon request) SCRAMBLED EGG CROISSANT Tomato Salsa Turkey Breast, Smoked Gouda Cheese OVEN FRESH BREAKFAST BAKERIES ASSORTED HOUSE MADE DONUTS (1 of each per person) Homemade Fruit Danish VEGETARIAN QUICHE Daily rotation of Muffins Hawaiian vanilla; Hibiscus & Huckleberry; Local Goat Cheese, Garden Swiss Chard, Gluten Friendly Muffin option Salted brown butter Roasted Bell Peppers Sweet Butter | Selection of Preserves MODERN OATS TOASTER STATION MORNING AFTER Goji Berry | Apple Walnut | Mango Blackberry White Bread | Multi-Grain Bread | Raisin Bread Candied Sliced Almonds, QUENCH BAR DISPLAY Toasted Coconut select two options: FARM FRESH SCRAMBLED EGGS Macadamia Nut Honey DETOX JUICE: Coconut Water, Beetroot, Individual Tabasco | Ketchup Asian Pear, Ginger, Lemon Juice, Agave TOXIN FLUSH: Coconut Water, Parsley, Spinach, Apple, Cinnamon, Ginger SUBLIME LIME: Coconut Water, Lime, Orange, Parsley, Kale, Spinach, Cucumber COCONUT PINEAPPLE WATER: Apple, SIDE GARNISHES PULEHU MEATS(Choose one) STARCHES(Choose one) Pineapple, Lime, Ginger, Coconut Water, Mint (Choose one) Applewood-Smoked Bacon Fried Rice TROPICAL COOLER: Coconut Water, Puree Garden Scallions Turkey Sausage Patty Local Goat Cheese - Polenta Cakes of Spinach, Kale, Pineapple, Banana, Coconut Kealoha Tomatoes Cherry Wood Smoked Ham Hash Browns Butter and Coconut Water Sautéed Hamakua Mushrooms Chicken Apple Sausage Fully Loaded Breakfast Potato, Cheddar Cheese Cheddar Cheese Uncle Louie Portuguese Link Candied Bacon ORANGE CRUSH: Coconut Water, Orange House-roasted Salsa Country Link Sausage Potatoes O’Brien, Sautéed Maui Onions, Bell Peppers Juice Base, Fresh Strawberries and Agave Nectar Breakfast Potato Dauphinoise

– 6 – – 7 – BREAKFAST BREAKFAST “MUST HAVE” PLATED Quantities must be guaranteed for entire group, not a portion thereof BREAKFAST BREAKFAST ACTION Minimum of 25 guests Choice of Juice: Orange, Pineapple or Guava Juice Oven Fresh Breakfast Bakeries, Butter and Preserves AÇAI BOWL Coffee, Decaffeinated Coffee and Tea Acai, Banana, Vanilla Almond Milk, Berries Blended Together Topped with House-made Granola, Banana and Berries SUNRISE SALADS Poached Eggs to order, Fresh Hawaiian Field Greens, STARTERS Roasted Beets, Avocado, Sunflower Seeds and Surfing Goat Cheese, Hana Papaya Seed Dressing, Extra Virgin Olive Oil CHOOSE ONE: – Balsamico PAPAYA SPEARS, FINGER LIME, HAWAIIAN STYLE BENEDICT ROASTED COCONUT, HAZELNUTS Shichimi Seared Ahi Tuna Eggs Benedict, Poached Eggs, Toasted Sourdough Bread, Wasabi Hollandaise HOUSE-MADE GRANOLA PARFAIT, EGGS & THINGS MIXED BERRIES, COCONUT YOGURT Whole Eggs, Egg Whites, Egg Beaters prepared to order Kealoha Tomatoes, Baby Spinach, Hamakua Mushrooms, Bell Peppers, Maui Onion, Garden Jalapeno AÇAI BOWL, LILIKOI, BERRIES, Black Forest Ham, Apple Smoked Bacon, Portuguese TOASTED FLAKY COCONUT, CRISPY BANANA CHIPS Sausage, Cheddar, Jack and Swiss Cheese, Tomato Salsa LOCAL BIBIMBAP Sesame Steamed Rice with Fresh Fried Egg Condiments: Kimchee Cabbage, Sesame Mung Sprouts, Ginger Spinach, Pickled Carrots, Kalua Pork, SIDE Stir Fried Shrimp CHOOSE ONE: PORTUGUESE SAUSAGE OR LOCO MOCO APPLEWOOD SMOKED BACON Grass Fed Beef Tenderloin, Furikake Rice, Sautéed Mushrooms, Maui Onions, Hamakua Mushroom Gravy Over Easy Egg, Pohole Fern Salad ENTRÉE FROM THE GRIDDLE CHOOSE ONE: (CHEF OPTIONAL) select one: STUFFED HAWAIIAN SWEET BREAD FRENCH TOAST French Toast, Belgian Waffles or Pancakes Fresh Kula Strawberries, Coconut Syrup Fresh Berries, Tropical Fruit, Nutella, Vanilla Whipped Cream, Macadamia Nuts, Coconut Syrup, Maple Syrup WHITE CHOCOLATE & MACADAMIA NUT PANCAKES WITH BANANA CHICKEN AND WAFFLES (CHEF OPTIONAL) SHICHIMI SEARED AHI TUNA EGGS BENEDICT Crispy Fried Chicken and Cheddar Buttermilk Waffles, Two Poached Eggs, Toasted Sourdough Bread, Wasabi Hollandaise Maple Bourbon Butter VEGETARIAN EGG WHITE FRITTATA Caramelized Maui Onions, Local Feta, Haiku Avocado, Charred Cherry Tomatoes, Garden Chimichurri

– 8 – – 9 – BREAKFAST BREAKFAST BEVERAGES SOFT DRINKS PEPSI PRODUCTS Assorted Flavors KAPALUA BRUNCH HOLOHOLO AQUAFINA SPARKLING MAUI BREW ROOT BEER ANOTHER REASON TO GATHER & DRINK BLOODY MARYS Minimum of 50 guests BOXED BREAKFAST COFFEE & TEA Boxed breakfast packed in The Ritz-Carlton logoed insulated bag STARBUCKS Cold Brew – Assorted Flavors (11oz) Frappuccino – Assorted Flavors (9.5oz)

SHAKA TEA SELECTIONS ENHANCEMENTS INDIVIDUAL YOPLAIT YOGURTS Pineapple Mint | Mango Hibiscus ORANGE | PINEAPPLE | GUAVA JUICE CHILLED SEAFOOD PRICED BY THE DOZEN WHOLE FRUIT COFFEE | DECAFFEINATED COFFEE | TEA H2O Lobster Tail, Half | Snow Crab Claws KIND FRUIT AND NUT BAR STILL SEASONAL ISLAND AND DOMESTIC FRUIT Jumbo “U12” Shrimp | Oyster on the Half Shell Compliments: Mignonette, Traditional Horseradish and Euro Cocktail Hawai‘i Volcanic (20oz) OVEN FRESH BREAKFAST BAKERIES Sauce, Lime, Lemon, Tabasco SPARKLING HOT OPTIONS Perrier (17oz) HAWAIIAN FIELD GREENS Roasted Beets, Sunflower Seed FARMHOUSE CHEESE Regular | Lemon | Lime and Surfing Goat Cheese, Hana Papaya Seed Dressing, Manchego, Humboldt Fog, Camembert and Boursin Choose One Marcona Almonds, Dried Figs, Local Macadamia Honey, Grapes and KEALOHA FARM TOMATOES, Bocconcini – Avocado, SCRAMBLED EGG Focaccia, Turkey Breast, Smoked Gouda Cheese Strawberries, Carr’s Crackers and Toasted Sesame Seed Lavosh JUICE, HEALTH & Extra Virgin Olive Oil – Balsamico VEGETARIAN Kula Green, Mustard Seed Vinaigrette, Maui Onions and Shiitake ENERGY DRINKS with Scrambled Egg Whites, Hash Browns, Toasted English Muffin CURED SALMON BAGEL HALF BAÎ SPARKLING ANTIOXIDANT Pickled Maui Onions, Horseradish Crème, Capers, Sprouts INFUSION CHEF ACTION STATIONS MUSUBI Nori Seaweed Wrapped Steamed Rice, Spam, Scrambled Eggs Minimum of 50 guests Assorted Flavors AHI POKE MARTINIS PANIOLO BURRITO Scrambled Eggs, Portuguese Sausage, Hashed Brown VALLEY ISLE KOMBUCHA CO. – FARM FRESH SCRAMBLED EGGS LOCO MOCO Potatoes, Cheddar and Jack Cheese, Roasted Tomato Salsa MADE ON MAUI Garden Scallions, Cheddar Cheese, House-Roasted Salsa Grass Fed Beef Tenderloin, Furikake Rice, Sautéed Mushrooms, Maui Kula Strawberry | Maui Green | Local Lilikoi Onions, Hamakua Mushroom Gravy, Over Easy Egg, Pohole Fern Salad BAKED HAM AND CHEESE CROISSANT WAI KOKO 100% PURE ROASTED POTATOES O’BRIEN Bell Peppers, Maui Onions COCONUT WATER HAWAIIAN STYLE BENEDICT APPLEWOOD–SMOKED BACON Chicken Apple Sausage Shichimi Seared Ahi Tuna - Eggs Benedict, Two Poached Eggs, Original | Kona Mocha CHICKEN APPLE SAUSAGE Toasted Sourdough Bread, Wasabi Hollandaise BIG ISLAND ORGANICS Agave Lemonade | Hawaiian Gingerade COCONUT SEAFOOD CURRYDaily Market Seafood, Crispy EVOLUTION FRESH JUICE Shallots, Chili-Roasted Peanuts, Coriander Furikake Rice CARVING STATIONS Orange | Watermelon WARM “BOMBUCHA” RED BULL Chef to prepare: Chocolate Cookies | Vanilla Ice Cream GUAVA–GINGER GLAZED BONE IN HAM Regular | Sugar Free Choux Crème | Maui Grown Coffee Cheese Cake MAPLE-MUSTARD SEED CRUSTED SALMON GATORADE Sliced Caramelized Lemons, Caper Butter Sauce Assorted Flavors ALOHA MADE JUICE HAWAIIAN SEA SALT AND HERB Assorted Flavors CRUSTED PRIME RIB Black Garlic Jus, Creamed Horseradish, Rolls

– 10 – – 11 – BREAKFAST BREAKS MORNING [AFTER] QUENCH YOUR COCKTAIL BAR THIRST

Hotel beverage licensing requires that any beverage ordered for “off-property” consumption becomes the property of the purchaser. The hotel cannot rebate any beverages that are not consumed. BEVERAGES Priced by the individual bottle COFFEE & TEA BLOODY MARY BAR FIRST DROP COFFEE & DECAFFEINATED COFFEE 100% Rainforest Alliance Certified | Premium artisan coffee roasted in small Fresh: Lemon, Lime, Celery batch form using only the top 3% of the world’s Arabica coffees Garnish: Olives, Kosher Pickle Spear, Kim Chee Cabbage, Pepperoncini, Horseradish SOFT DRINKS JUICE, HEALTH Spices: Celery Salt, Garlic Powder, Black Pepper, Keawe-Smoked Salt PEPSI PRODUCTS & ENERGY TEA FORTE Dashables: Tabasco, Worcestershire AQUAFINA SPARKLING Ultra-premium tea representing less than 1% of all teas available Protein: Poached Shrimp, Bacon, Beef Jerky MAUI BREW ROOT DRINKS SIGNATURE PYRAMID HOT TEA INFUSERS: Earl Grey | Bombay Chai | Orchid House-made Bloody Mary Mix BAÎ SPARKLING Vanilla | White Ginger Pear | Moroccan Mint | Chamomile Citron Grey Goose Vodka, Beefeater Gin, Don Julio Tequila BEER FLAVORED ICED TEA: Green Mango Peach | White Ginger Peach | Blueberry Merlot ANTIOXIDANT COFFEE INFUSION Assorted Flavors FRUIT JUICES Orange | Apple | Grapefruit | Guava | Tropical Fruit Punch | Pineapple & TEA BUBBLE BAR VALLEY ISLE POG (Passion Fruit, Orange & Guava) STARBUCKS KOMBUCHA CO. – Juice – choose 4: Peach | Orange | Pineapple | Mango | Guava | Pomegranate | Lemonade Cold Brew – Assorted Flavors MADE ON MAUI Bubbles: Champagne or Prosecco (11oz) Kula Strawberry | Maui Green | INFUSED WATER Fruit: Peach | Raspberries | Blueberries | Strawberries Frappuccino – Assorted Flavors Cucumber – Mint | Berries Splash | Citrus Trio | Strawberry Lemon Mint (9.5oz) Local Lilikoi WAI KOKO 100% SHAKA TEA Pineapple Mint | Mango Hibiscus PURE COCONUT MAI TAI BAR WATER Original | Kona Mocha Signature House Mai Tai H2O STILL BIG ISLAND Hawai‘i Volcanic (20oz) ORGANICS SPARKLING Agave Lemonade | Hawaiian Gingerade Perrier (17oz) Regular | Lemon | Lime RED BULL Regular | Sugar Free

GATORADE Assorted Flavors

ALOHA MADE JUICE Assorted Flavors

– 12 – – 13 – BREAKS BREAKS A La Carte BREAKS CONT. INDEPENDENT ICE CREAM ALOHA SNACKS BUBBIES MOCHI ICE CREAM ISLAND PRINCESS HAWAIIAN STYLE POPCORN Creamy gourmet ice cream made in Hawaii, wrapped Macadamia Nut Caramel | Mochi Caramel | Tropical Caramel in a sweetened rice confection, resulting in a Chocolate Caramel delectable bite-sized ball of happiness. “ANAHOLA” GRANOLA BARS Vanilla | Mango | Strawberry Original | Tropical |Chocolate Chip

HÄAGEN DAZS ICE CREAM BARS WHOLE FRESH FRUIT Vanilla Milk Chocolate Almond WARM JUMBO SOFT SALTED PRETZELS Coffee Milk Chocolate Almond Honey Mustard and Cheddar Cheese Fondue A La Carte Dark Chocolate INDIVIDUAL YOPLAIT YOGURTS BEN & JERRY’S ICE CREAM MINI CUP Strawberry Banana | Blueberry Chocolate Chip Cookie Dough INDIVIDUAL ASSORTED BAGS OF CHIPS Chocolate Fudge Brownie BREAKS Cherry Garcia KITCH'N COOK'D MAUI POTATO CHIPS Please your palate…whether by the dozen, in a bowl, bagged or just a bar, your guests will appreciate these fine treats. The original ole’ fashioned Maui chip, locally made Original | Onion

ASSORTED WRAPS & PETIT SANDWICHES TO-GO SALAD CUPS IN-CROWD Grilled Mediterranean Vegetables, Roasted Peppers and Feta, Local Feta, Macadamia Nut, Hana Papaya Seed Dressing Sundried Tomato Wrap ROASTED TOMATO HUMMUS Grilled Naan Bread Tapas ASSORTEDBAGELS Warm Smoked Turkey, Cheddar, Focaccia Bread Plain Cream Cheese, Fresh Garden Herbed Cream Cheese Albacore Tuna Salad, Cucumber Sprouts and Baby Swiss, Flour Wrap VEGETABLE CRUDITÉ Roquefort and Buttermilk Dip Jars Warm Maui Style Ruben, Pineapple Mustard and Sauerkraut, Rye sliced Bread MIXED BERRIES YOGURT CUP Pesto Chicken, Caramelized Onion and Parmesan Aioli, Whole Grain Wrap FRESH FRUIT AND BERRIES Local Honey and Mint Cup House-made Granola Parfait, Mixed Berries, Coconut Yogurt PEPPER SALAMI COIN Manchego, Stuffed Olive, Local Mustard, Fig Crackers BAKED GOODS SOCIAL WOWWEE MAUI CHOCOLATE BARS Chocolate Chip Muffin Award winning chocolate bars hand made on Maui using the finest local ingredients Double Chocolate Brownies WARM JUMBO SOFT SALTED PRETZELS Honey Mustard and Cheddar Cheese Fondue Chocolate, Kona Coffee & Caramel Bar Individual Banana Macadamia Nut Bread Chocolate, Maui Ka’anapali Estate Coffee & Toffee Strawberry Scone KAMOBOKU “FISH CAKE” SNOW CRAB DIP Dark Chocolate, Hawaiian Sea Salt, & Caramel House-Baked Ritz-Carlton Cookies: Milk Chocolate & Hawaiian Macadamia Nut Sesame Lavosh Maui Potato Chip | Chocolate Chip Maui KITCH'N COOK'D Potato Chip and Chocolate Kapalua Signature | Pineapple | Gluten Friendly – available KULA FARM ONION DIP TORN RANCH SNACKS FRUIT BITES Maui Potato Chips BERRY HEALTHY MIX JAR: Almonds, Walnuts, Dried Cranberries, Dried Blueberries CLASSIC MIX JAR: Dry Roasted Peanuts, Cheese Crisps, Mustard Pretzels and Chocolate-Dipped Dried Pineapple PINEAPPLE PICO DE GALLO Plain Pretzel Bites Li Hing Mui Sea Salt – Pineapple Spears Tortilla Chips HOLIDAY RAINBOW DRIED FRUIT CRAFT BAG: Dates, Peaches, Pears & Extra Chocolate-Covered Strawberries Fancy Apricots & Ruby Red Plums Chocolate Bark with Dried Fruit & Nuts HAIKU AVOCADO GUACAMOLE Chocolate Dipped Frozen Half Banana Tortilla Chips

– 14 – – 15 – BREAKS BREAKS PAU HANA “ALOHA KAPALUA”

HAWAIIAN STYLE BREAKS HOSPITALITY SNACK BUFFET Minimum of 50 guests Menu is designed for 2 hour Group Arrival/Registration All themed coffee breaks are designed for 30-minute events | Minimum 25 people Quantities must be guaranteed for entire group

ROASTED TOMATO HUMMUS, EVERYTHING MAUI MANA-BOOST GRILLED NAAN BREAD BUILD YOUR OWN TRAIL MIX: VEGETABLE CRUDITÉ, PINEAPPLE House Made Granola, Dark Chocolate Covered Kona Coffee Espresso ROQUEFORT AND Chef to prepare: Beans, White Chocolate Covered Raisins BUTTERMILK DIPS FROZEN DOLE WHIP YOGHURT COVERED PRETZELS Dole Pineapple, Whipped Cream Dried Apples, Dried Cranberries, Roasted Almonds MAUI POTATO CHIPS, KULA FARM ONION DIP ALOHA PINEAPPLE SPRITZER TOXIN FLUSH: Coconut Water, Parsley, Spinach, Apple, Cinnamon, Ginger FRESH PINEAPPLE, SALTED LI HING MUI SPEARS FRESH PINEAPPLE SALAD CHOCOLATE-DIPPED DRIED PINEAPPLES HANA STYLE BANANA BREAD WITH MINT AND HONEY PINEAPPLE SUGAR COOKIES ASSORTED STARBUCKS COLD BREW COFFEES COCONUT GROVE DOUGH & Chef to prepare: ASSORTED WRAPS OR SANDWICHES Finger-sized | Select three | Minimum 2 dozen per item HOMEMADE BUBBLE WAFFLE CONE NUTS Sub Zero Coconut Ice Cream, Toasted Coconut Chef to prepare: LIVE ROASTED WAIKOKO COCONUT WATER CARAMELIZED WRAPS Pesto Chicken – Caramelized Onion and Parmesan Aioli PETIT SANDWICHES WATERMELON WEDGES MACADAMIA NUTS Coconut Glaze, Shredded Coconut Whole Grain Wraps Warm Smoked Turkey, Cheddar – Focaccia Bread HIBISCUS & Albacore Tuna Salad – Cucumber Sprouts and TRADITIONAL COCONUT MACAROONS Gorgonzola Beef Slider, Pretzel Roll HUCKLEBERRY GLAZED Baby Swiss Flour Wraps WAIOLA COCONUT CHIPS: DOUGHNUTS Thinly sliced, roasted, lightly seasoned with sea salt cultivated from Moloka‘i Grilled Mediterranean Vegetables – Roasted Peppers and Feta, Warm Maui Style Ruben, Kalua Pork, Pineapple Mustard, Sauerkraut, Swiss cheese, Rye Bread PAPAYA SPEARS Sundried Tomato Wraps Finger lime, Roasted Coconut, Sugar Roasted Smoked Turkey – Tomato and Monterey Jack Cheese, ÉCLAIR BAR Hazelnuts Whole Grain Wraps CHOOSE THREE: ASSORTED STARBUCKS CARAMEL POP CORN ÉCLAIR COLD BREW COFFEES TIRAMISU ÉCLAIR DESSERT DARK CHOCOLATE PRALINE CRUNCH ÉCLAIR Select one MANGO PASSION ÉCLAIR HOUSE-BAKED RITZ-CARLTON COOKIES STRAWBERRY MERINGUE ÉCLAIR Maui Potato Chip Cookies | Chocolate Chip | Kapalua Signature | Pineapple WHITE CHOCOLATE COCONUT ECLAIR Served with Freshly Brewed Coffee & Tea DOUBLE CHOCOLATE BROWNIES

– 16 – – 17 – LUNCH CHEF KENNETH SHARPEN THE KNIFE… ENJOY A PERSONAL CULINARY EXPERIENCE IN DIFFERENT WAYS! “GET SCHOOLED” at The Ritz-Carlton, Kapalua by taking simple Hawaiian favorites and making it sophisticated.

SNIFFEN The 1-hour lesson includes recommended accompaniments and tips for shopping, preparation and presentation. Classes can be enhanced with paired beverages or beverage demonstrations. EXECUTIVE CHEF 10 guests minimum | Additional Chef required per 15 guests Q&A

WHAT WAS THE PATH WHAT WAS YOUR FONDEST THAT LED YOU TO YOUR ROLE AS MEMORY AS A CHILD THAT EXECUTIVE SOUS CHEF FOR THE HELPED SHAPE YOUR COOKING HANDS-ON CLASSES TEAM BUILDING RITZ-CARLTON, KAPALUA? CULINARY CAREER? DEMONSTRATION “Lomi-Lomi” – Traditional Luau Dish ACTIVITY Being born and raised on Maui, I went to My father was a very talented fisherman. Hawaiian Fusion – Mahi Lau Lau and Ceviche Fresh Ahi Poke – Iron Chef Concept Maui Community College and graduated with I remember as a dock boy we would catch or or or an Associate Degree in Culinary Arts. After Aku (Bonita) together on the boat. We loved “This Little Piggy” – Kiawe Smoked Pulled Pork Hand Rolled Hawaiian Sushi Musubi Challenge graduation, I completed the American making home-made dry fish, diving for Tako Culinary Federation Apprentice program (octopus) off of the coast of Maui and preparing and began my culinary career right poke for my ohana (family). Being able to fish here at The Ritz-Carlton in Kapalua. and cook with my family is definitely one of Through much hard work and dedication my fondest childhood memories. I was able to advance in the kitchen and eventually had the opportunity to work WHERE AND WHEN DID YOU DESSERT AFTER SHOW under renowned Chef Dean Fearing at DISCOVER YOUR LOVE FOR THE The Ritz-Carlton, Dallas. After working with CULINARY ARTS? “ACE OF CAKE” Chef Fearing for many years, I was promoted I discovered my love for cooking from my family. One dessert display per 75 guests. to Corporate Executive Sous Chef for My dad is Hawaiian and my grandparents are After dinner meet the chef to finish special cakes and vote for your favorite. Learn how to decorate cakes with incredible pastry techniques while The Ritz-Carlton Hotel Company to help from Portugal and they introduced me to fishing, enjoying a variety of fine desserts prepared by our talented chefs. Event will be held in a different room than the dinner function. culinary operations across North America gardening and cooking when I was very and the Caribbean. During that time, I traveled young. I remember playing and working in the and cooked around the globe for 14 years, small orchard that my grandparents owned. before returning back to where it all began at They put me to work feeding the rabbits and The Ritz-Carlton, Kapalua. chickens, picking weeds and raking leaves. I spent a lot of time in their orchard, working WAS THERE SOMEONE IN and playing and enjoyed the responsibilities YOUR FAMILY THAT HAD A they gave me. That responsibility helped instill LARGE INFLUENCE ON YOU IN a solid foundation of gardening knowledge THE KITCHEN? that I still draw from today in my cooking style. My mother definitely has a large influence on me in the kitchen. She would always WHAT IS YOUR CULINARY bring me into her kitchen to help her bake VIEWPOINT? Pipinola (Hawaiian pear squash) pie, My goal is to create unforgettable experiences make fresh Lilikoi (passion fruit) cider and through dishes I discovered during my travels many other dishes that my family loved. and using only the highest quality ingredients. Cooking with my mother was something I I do this by sourcing fresh, local produce, loved to do. She taught me a lot and as a Hawaiian coastal seafood and exotic herbs reward for helping her, she would let me and chilies from the organic, sustainable taste the dishes we created together before onsite garden at our hotel. I believe food is a anyone else. global gift that comes from the heart. It brings people together through good times and hard times. The more love and care you put into a dish, the more impactful and memorable your food will be. – 18 – – 19 – LUNCH LUNCH FOR THOSE MID-DAY

ONBoxed LunchTHE packed in The Ritz-Carlton logoed insulated GO bag MAUI STYLE POTATO CHIPS & WHOLE FRUIT PLATED AFFAIR | CHOOSE ONE | CHOOSE ONE Minimum of 25 guests | Three courses choose one from each category STARTER MAIN Served with Iced Tea or Lemonade | Freshly Baked Rolls and Butter Ruby Red Quinoa, Dried Cranberries, Goat Cheese, Honolua Sub – Baguette, Soppressata Salami, Black Forest Ham, Smoked Lemon Herb Vinaigrette Turkey Breast and Provolone Cheese Papaya, Strawberry and Jicama – Farro Salad, Toasted Pecan Nuts Grilled Mediterranean Vegetables – Roasted Peppers and Feta, Cucumber and Couscous, Shaved Fennel, Orange, Sundried Tomato Wraps Citrus Vinaigrette, Fresh Parsley Basil Grilled Chicken Breast – Focaccia, Caramelized Onion and Parmesan Aioli | CHOOSE ONE Nicoise Salad – Haricot Vert, Local Greens, Kalamata Olive, Fingerling Albacore Tuna Salad – Cucumber Sprouts and Baby Swiss Flour Wraps STARTER & SOUP Potatoes, Six-Minute Egg, Mustard-Sherry Dressing Roasted Smoked Turkey BLT – French Roll, Bacon, Avocado, KEALOHA FARMS TOMATO GAZPACHO – Extra Virgin Olive Oil, Avocado Fresca, Coriander Crème Tomato and Monterey Jack Cheese LEMONGRASS-KULA CORN SOUP – Dungeness Crab, Tarragon Tapenade Crostini WAIPOLI WEDGE – Butter Lettuce Hearts, Cherry Tomato, Hearts of Palm, Hana Papaya Seed Dressing HOUSE-MADE COOKIE | CHOOSE ONE CAESAR-ROMAINE SPEARS – Garlic Poi-Bread Croutons, White Anchovies, Shaved Parmesan, Caesar Dressing Maui Potato Chip Cookie| Chocolate Chip | Kapalua Signature | Pineapple | Double Chocolate Brownies ANTIPASTI – Grilled Eggplant, Fresh Mozzarella, Vine-Ripened Tomato, Aged Balsamic and Fresh Basil

SHAKA TEA VALLEY ISLE KOMBUCHA CO. | CHOOSE ONE BEVERAGES Pineapple Mint | Mango Hibiscus – MADE ON MAUI MAIN Hotel beverage licensing requires that “NIÇOISE SALAD” FURIKAKE SEARED AHI any beverage ordered for “off-property” Kula Strawberry | Maui Green | Local Lilikoi Haricot Vert, Local Greens, Kalamata Olive, Fingerling Potatoes, consumption becomes the property of H2O WAI KOKO 100% PURE Six-Minute Egg, Mustard-Sherry the purchaser. The hotel cannot rebate STILL COCONUT WATER any beverages that are not consumed. Hawai‘i Volcanic (20oz) Original | Kona Mocha SEA SALT CRUSTED FLATIRON STEAK Priced by the individual bottle. Root Vegetables Pearl Couscous, Garden Salsa Verde, Corn Shoots SPARKLING BIG ISLAND ORGANICS Perrier (17oz) Agave Lemonade | Hawaiian Gingerade ROSEMARY CHICKEN BREAST SOFT DRINKS Regular | Lemon | Lime Orecchiette Pasta, Tomato Caper Ragout, Arugula Salad PEPSI PRODUCTS RED BULL Regular | Sugar Free SEARED ISLAND CATCH Portuguese Bean Stew, Pea Sprout Salad AQUAFINA SPARKLING JUICE, HEALTH & MAUI BREW ROOT BEER GATORADE BUTTERNUT SQUASH RAVIOLIS ENERGY DRINKS Assorted Flavors Brown Butter Sage, Broccoli, Candied Almond COFFEE & TEA BAÎ SPARKLING ANTIOXIDANT ALOHA MADE JUICE STARBUCKS INFUSION Assorted Flavors Cold Brew – Assorted Flavors (11oz) Assorted Flavors | CHOOSE ONE Frappuccino – Assorted Flavors (9.5oz) SWEET MAUI GROWN COFFEE TIRAMISU Macadamia Nut Biscotti STRAWBERRY SHORT CAKE Raspberry Sponge MILK CHOCOLATE MOUSSE Praline Streusel, Vanilla Whipped Cream

– 20 – – 21 – LUNCH LUNCH BACKYARD THE “PULEHU” BBQ Minimum of 50 guests | Served with Iced Tea or Lemonade

CUTTINGMinimum 50 guests | Served with IcedBOARD Tea or Lemonade BUILD YOUR OWN COBB SALAD: Romaine and Radicchio Blend SOUP AND SALADS Bleu Cheese, Cherry Tomato, Smoked Bacon, Cucumber, Six-Minute Egg, Avocado Kealoha Farm Tomato Gazpacho Creamy Dill-Buttermilk Dressing Kula Head Greens, Carrot Threads and Baby Cucumber, Crostini Spear, Buttermilk Dressing Red Quinoa, Kale, Brussel Sprouts, Bacon and Feta CARAMELIZED KAPALUA PINEAPPLE-DUO CABBAGE SLAW Orzo Pasta Salad, Charred Fennel, Citrus & Pickled Onions Apple-Cider Garden Tarragon Vinaigrette

COLD CUTS AND CHEESES TRADITIONAL HAWAIIAN POTATO AND MACARONI SALAD Herb Roast Beef, Smoked Turkey Breast, Soppressata Salami Pipikaula Cured Beef, Dijonnaise Caper Albacore Tuna Waipoli Butter Lettuce, Kealoha Farm Tomatoes, Shaved Maui Onions FROM THE GRILL | CHOOSE THREE Home-made Pickles, Mayonnaise, Dijon, Cheddar, Swiss and Provolone Cheeses Chef to prepare: Grass Fed Beef Burgers, Kalbi-Chicken Breast, Mango BBQ Kalua Pulled Pork, Assorted Sliced Breads & Rolls Portuguese Sausage, Kosher Hot Dogs, Vegetarian Burgers

HOT SANDWICHES | CHOOSE TWO Waipoli Butter Lettuce, Kealoha Farm Tomatoes, Shaved Maui Onions Kalua Pork Cubano – Ciabatta Roll, Black Forest Ham, Pineapple Sauerkraut, Swiss Cheese Garden Relish, Mayonnaise, Ketchup, Dijon Mustard Warm Peppered Beef Pastrami – Rye, Smoked Gouda, Arugula Cheddar, Swiss and Provolone Cheese Salsa Verde Skirt Steak – Luau Roll, Gruyere Cheese, Caramelized Onions Assorted Brioche Hot Dog and Hawaiian Sweet Bread Buns Spicy Chicken Breast – Focaccia, Arugula, Parmesan Aioli Gluten and Dairy Free Buns available on request Grilled Cheese Trio – Sourdough, White Cheddar, Gouda, Parmesan BEN & JERRY’S ICE CREAM MINI CUPS MAUI POTATO CHIPS, KULA FARM ONION DIP Assortment of: Chocolate Chip Cookie Dough: Vanilla Ice Cream with Chocolate Chip Cookie Dough Chocolate Fudge Brownie DESSERT Cherry Garcia: Cherry Ice Cream with Cherries and Fudge Flakes “Bombucha” Large Warm Cookies, Strawberry Milk Jugs Brownie – Individual Bites in Mini Craft Paper Bags WATERMELON WEDGES, COCONUT GLAZE, TOASTED COCONUT Fresh Fruit and Berries, Local Honey and Mint Cup

UPGRADE MENU TOGO 50% of your menu will be presented in Grab & Go vessels

– 22 – – 23 – LUNCH LUNCH

Maui TACO STAND Minimum of 50 guests | Served with Iced Tea or Lemonade KAI RAMEN MARKET Minimum of 50 guests | Served with Iced Tea or Lemonade

TORTILLA SOUP FRESH LOCAL FAVORITES Lime Crème Fraiche, Crispy Tortilla Strips, Lime Wedges WATERCRESS AND RADICCHIO SALAD White Balsamic-Honey Compress Asian Pear, CHILI SEA SALT TORTILLA CHIPS Sweet Thai Black Sesame Rice Cracker, Shiso Ranch Kapalua Pineapple Pico De Gallo SHICHIMI SPICED TOFU Coriander-Scallion, Shaved Red Radish, Ginger-Soy Vinaigrette, Sautéed Shimeji Mushroom MANDARIN ORANGE & AVOCADO SALAD SALMON SASHIMI Tangled Daikon-Carrot, Cilantro, Candied Sesame Walnuts, Hibachi Dressing Butter Lettuce, Pickled Onions, Roasted Corn, Lilikoi Vinaigrette, Pea Shoots SPAM MUSUBI Soy-Ponzu, Nori BLACK BEAN CHICKPEA SALAD Smoked Chili Dressing CRAFT YOUR OWN BOWL OF RAMEN PAIA TOWN IWAMOTO NATTO FACTORY NOODLE BAR Warm Local Fresh Ramen Noodle BUILD YOUR OWN ISLAND TACOS GARNISH Kimchi, Kamaboko Fish Cake, Hard Cooked Egg, Cilantro-Mint, Bamboo Shoot-Bean Sprouts CHOOSE TWO: FINISH WITH CHEF YU-CUA’S SECRET SAVORY BROTHS SALSA VERDE MAHI MAHI Tofu Miso-Dashi | Rich Shiitake Mushroom-Pork | Fine Ginger-Bay Shrimp Red Lobster CUMIN-CORIANDER SKIRT STEAK, SUGAR-CANE GLAZE HOT ACCOUTREMENTS Soy-Braised Pork Belly with Wilted Chinese | Baby Bok Choy CHIPOTLE KALUA CHICKEN WITH PEPPERS, KULA FARM ONION Szechuan-Style Long Eggplant | Shrimp Tempura | Yakitori Glazed Chicken | Japanese Sticky Furikake Rice ANNATTO CITRUS PRAWNS ACHIOTE PORK CARNITAS CHEF YOSHI’S SWEET DELIGHTERS Lahaina Mango Pudding | Matcha Green Tea Roll Cake, Strawberry ALL SERVED WITH Bubbies Mochi Ice Cream Sprout-Cabbage Cilantro Slaw, Haiku Avocado Fresca, Roasted Tomato Salsa, Jalapeno Sour Cream, Cotija Cheese, Shredded Cheddar Cheese, Lime Wedges, Warm Flour & Corn Tortillas DESSERTS Warm Cinnamon Churros, Chocolate Fondue | Vanilla Caramel Flan, Sweet Mango-Chili Salsa | Mexican Chocolate - Coffee - Mud Pie ENHANCEMENT Chef to prepare: Avocado Guacamole, Pico de Gallo, Lime, Cilantro, Hawaiian Sea salt, Extra Virgin Olive Oil

– 24 – – 25 – – 25 – LIGHT RECEPTION CHEF MEREDITH SMALL BITES MANEE EXECUTIVE SOUS CHEF Q&A

WHEN DID YOU START YOUR that the current TV celebrity chef is .001 CULINARY CAREER? percent of the population, and fame and Minimum 2-dozen per item My culinary career began almost 20 years ago fortune is not what should attract you to this when a part-time job at a golf course became business. Your love of cooking, pleasing oth- the possibility of a career as a chef. ers and hospitality should be the backbone FROM THE FARM of why you choose this profession and drive you to always want to improve. The hours WHAT MADE YOU WANT TO COLD HOT are long and the labor can be intense so your Peking Duck Spring roll, “Nuoc Cham,” Sweet Chili, Lime, Lemongrass BECOME A CHEF? Cured Duck Breast, Thai-Garden Mint - Summer Roll love of this art is what should drive My passion for good food, family and the Roasted Peanut-Chili Sauce Balsamico Fig, Bacon and Goat Cheese Flatbread you. Be sure to take pride in what you love of making people happy through do, have self-determination, love the craft, Bacon Wrapped Dates & Almonds Petit Mini Beef Wellington, Tarragon Horseradish Crème Fraiche their tummy. and find joy in of making others happy Shichimi-Hibachi Sear Striploin Wrap Brochettes, Green Papaya Slaw Mini Chicken Cordon Bleu, Kale – Macadamia Nut Pesto through your food. Truffle Filet of Beef Tartar, Pineapple Mustard WHAT IS YOUR COOKING STYLE? Buffalo Chicken Spring Roll, Mango Barbecue Buttermilk California - Italian - Island - Asian Fusion. WHAT DO YOU DO WHEN YOU’RE Pecorino Cheese, Chive Tart Do I have to choose just one? I'd like to NOT COOKING? also add Mexican, Spanish, Middle Eastern, I EAT!!! I read culinary articles, and books. French, Mediterranean, Thai, German, I love all animals, the outdoors, nature and its American. When it comes down to it, beauty. Fashion was my first love and is what FROM THE SEA good food makes me happy. I guess if I thought I would do before I found my I had to choose one, I could eat Italian COLD HOT passion for cooking and decided to enroll in every day for the rest of my life. I never Citrus-Extra Virgin Olive Oil-Avocado, Tuna Poke, Wasabi Remoulade Chives, Coconut Shrimp, Pickled-Ginger – Coriander Sweet Chili culinary arts. Painting, charcoal, sketching is get tired of it. Arare Rice Crisp another creative outlet that makes my soul Lobster Empanada, Chili-Lime Aioli Dungeness Crab Vanilla Aioli Salad, happy. I think that’s why I enjoy cooking so Lump Crab Cakes, Roasted Pepper Mustard Seed Citrus Aioli DO YOU HAVE A COOKING MOTTO? much – it lets me do everything I love. I Lahaina Mango, Cucumber Wrap, XO Vinaigrette Citrus–Cilantro Bacon Wrapped Scallop Fresh, local, seasonal, inspired, soul equate it to creating a painting on a plate Achiote Prawn, Compressed Margarita Honeydew, Sriracha-Cocktail Jelly satisfying, always try to make a food that stimulates more than just the eyes. Local Honey-Jalapeno Glaze memory. It touches on, taste, temperature, scent Calamansi Scallop Ceviche-Green Buckwheat Soba Noodle, and memory. Scallions, Truffle-Ponzu-Dashi Splash DO YOU HAVE ANY ADVICE FOR ASPIRING CHEFS? Read Kitchen Confidential, and be aware of what the difference is between loving to cook FROM THE GARDEN for friends and family and having the pressure COLD HOT of cooking for 200+ covers a night. And I Sushi Maki - Pickled Jicama & Carrots, Avocado, Spring Onion, Sriracha Aioli Baked Olive Manchego Bites would want to make sure they understand Fire Roasted Cherry Tomato, Boccochini Wild Mushroom Vol Au Vent Marinated Artichoke, Skewer Edamame Pot Stickers, Toasted Sesame-Hoisin Ponzu Garden Fresh Crudité Spears, Roasted Garlic-Chick Pea Hummus (Dairy Free) Spinach and Cream Cheese Spanakopita Sugar-Cane Brule Brie, Roasted Thyme-Grapes Kealoha Farm Tomato Jam Brioche Toast

– 26 – – 27 – RECEPTION HEAVY RECEPTION

SEAFOOD Minimum 2-dozen per item POKE, LOMI & CEVICHE BAR FRESH AHI TUNA Lemon-EVOO-Avocado, Crispy Molokai Sweet Potato KIAWE COLD SMOKED SALMON Kealoha Farm Cherry Tomatoes, Pohole Ferns, Miso-Ponzu, Sesame Rice Cracker LOCAL SNAPPER CEVICHE Citrus, Serrano Chili, BBQ Tortilla Crunch CHILLED SEAFOOD ON ICE LOBSTER TAIL, HALF SNOW CRAB CLAWS JUMBO “U12” SHRIMP OYSTER ON THE HALF SHELL, MIGNONETTE COMPLIMENTS: Traditional Horseradish and Euro Cocktail Sauce, Lime, Lemon, Tabasco DISPLAYS FROM THE All traditional enhancements designed for one hour events prior to SUSHI ROLLS dinner service or as an addition to our buffet menus.  HAWAIIAN CALIFORNIA ROLL Quantities must be guaranteed for entire group Cucumber, Crab Meat, Avocado, Mango GARDEN CRUDITÉS  TUNA ROLL | CUCUMBER ROLL Market Fresh Vegetables | Assorted Olives  SPICY SALMON ROLL Grilled Flatbread | Chick Pea Hummus BUTCHER’S BLOCK ACCOMPANIMENTS: Pickled Ginger, Soy Sauce and Wasabi DIPS | select two Guacamole | Roquefort | Buttermilk Ranch | Kula Farm Onion CAVIAR PRESENTATION ASADO BBQ – ARGENTINIAN STYLE ROASTED MANGO BBQ BEEF BRISKET SIBERIAN STURGEON (Acipenser Baerii) FARMHOUSE CHEESE BUTTERFLY RIBEYE BEEF serves 25 guests RUSSIAN OSSETRA CAVIAR Manchego, Camembert and Boursin | Marcona Almonds serves 100 guests for your outdoor events Garden Salsa Verde, Pickled Cauliflower-Carrot & Radish Coins (Acipenser Gueldenstaedtii) Market Price Dried Figs | Local Macadamia Honey Chimichurri, Pineapple Mustard, Pickled Onions Hawaiian Sweet Bread Rolls ACCOUTERMENTS: Egg Whites, Egg Yolks, Shallots, Capers, Chives, Crème Grapes and Strawberries Shaved Jalapeno, Grilled Flatbreads Fraiche, Toast Points Carr’s Crackers | Toasted Sesame Seed Lavosh BIKINI BLOND WHOLE CHICKEN KIAWE SMOKEDTENDERLOIN OF BEEF serves 10 guests TURN UP THE WOW FACTOR ENHANCING YOUR SEAFOOD DISPLAY SEASONAL FRUIT serves 25 guests Kiawe smoked | Cranberry-Guava Chutney, Rosemary Aioli, Freshly Baked Poi Rolls Sliced Fruits – Papaya, Pineapple, Melon Teriyaki Demi and Coriander – Hawaiian Chili – Soy ICE CARVING Whole Strawberries Pickled Onions and Daikon Sprouts, Mu Shu Buns CITRUS PORK BELLY AND LOIN PORCHETTA Check with your Meetings and Special Events contact for more information serves 25 guests TAPAS HAND-LINE CAUGHT MAHI-MAHI LAU LAU Caramelized Pineapple Chutney, Chef April’s Hot Sauce Prosciutto | Soppressata | Mortodella serves 20 guests Hawaiian Sweet Bread Rolls Herb Roasted Mushrooms Thai-Coconut, Coriander Curry, Lemongrass-Ponzu Butter Fresh Mozzarella | Green Olives CAJA BOX Marinated Chevre Feta ROASTED TOMAHAWK PRIME RIB OF BEEF serves 100 guests for your outdoor event Blistered Asparagus and Peppers serves 25 guests CHEF TO PREPARE: “Caja” Box whole roasted Kalua Suckling Pig Charred Fennel and Artichokes Black Garlic Jus and Creamed Horseradish, Freshly Baked Rolls Hoisin Chili, Pickled Root Vegetables, Mu Shu Buns Grilled Flatbread | Roast Garlic Aioli

– 28 – – 29 – HEAVY RECEPTION

GRAND SEAFOOD PAELLA OVER SIZE PAN PRESENTATION CHEF YOSHIKAZU serves 100 guests for your outdoor events CHEF TO PREPARE: Saffron-Lobster Rice, Shrimp, Mussels, Clams, Portuguese Sausage, Lemon, Parsley Served with Garlic-Paprika Baguette Toast ICEBERG WEDGE COBB BAR KIZU SHAKE & GO Cherry Tomatoes, Cucumber Coins, Pickled Red Onions, Red Beans EXECUTIVE PASTRY CHEF Chick Peas, Mandarin Orange, Edamame, Corn Shredded Carrots, Broccoli, Button Mushrooms Q&A Roquefort Crumble, Goat Cheese, Cheddar Cheese Black Forest Ham, Bacon Bites, Hard Boiled Egg Wedges WHERE DID YOU GROW UP? chocolate cakes. In Japanese cuisine, sweets Herb Pretzel Croutons, BBQ-Corn Tortilla Strips I grew up in Tokyo, Japan and started my are very subtle and utilize fruit flavors and Buttermilk Ranch, Chipotle and Honey Mustard Dressing pastry career there. Later in my career I notes. As a Pastry Chef in America, I work to Green Goddess Vinaigrette actually had the privilege of opening The balance the two to create decadent desserts Olive Tapenade-Basil Balsamic Vinaigrette Ritz-Carlton in Tokyo. That was an amazing that everyone can enjoy. experience that I will never forget. WHAT IS THE STYLE OF THE DID YOU ALWAYS WANT TO DESSERTS YOU CREATE? BECOME A CHEF? My style is to create desserts with multiple When I was younger, I actually wanted to be components and ingredients, then craft them a tour guide, but that eventually changed and in a way so that they are harmonious. I use I ended up going to pastry school. After I delicate textures and subtle layers of sweet graduated, I landed a position at a local pastry and bittersweet flavors to build my recipes. HEAVYStations are designed RECEPTION for up to two hours in select locations only shop, Kona To Tamago, where I worked My desserts usually have a clean modern Minimum of four stations, including two hot items required for an event designated as a dinner every station—from making the cakes to aesthetic and I like to incorporate specialty Quantities must be guaranteed for entire group and not a portion thereof selling them. After three years in that role, Japanese products so I can share my culture I moved to the Tokyo Disney Ambassador with a wider audience. When I worked at Hotel, then The Ritz-Carlton Tokyo, where Tokyo Disney, I was able to hone my artistic RACLETTE CHEESE I worked as a Pastry Chef for three years. ability and apply it to my desserts. You’ll see Swiss-style hot melted cheese After opening The Ritz-Carlton, Tokyo I fell in that influence in some of my more whimsical Fingerling Potato, Seasonal Garden Pickles, LIVE PULLED MOZZARELLA love with the brand and wanted to continue desserts. I definitely love to wow people and Pipikaula Cured Beef, Roasted Baby Bell Peppers & SLICED PROSCIUTTO working within The Ritz-Carlton hotel family. make them wonder, “how did he Grilled Pretzel Bread Crostini Olive Tapenade, Basil and Sundried Tomato Pesto create that?” Seasoned Salts, Infused Olive Oils, Fig Cake Crackers, AS AN AWARD-WINNING PASTRY KAI TEMPURA Grilled Naan Toast Points CHEF, WHAT IS ONE OF YOUR HOW DO LIKE LIVING ON MAUI? FAVORITE CAREER HIGHLIGHTS? I love Maui. There is always so much to Sweet Ebi Shrimp, Eggplant, Shiitake Mushrooms, Carrots, One of my favorite career highlights was explore – it’s hard to imagine anyone every Sweet Potato, Broccoli, Asparagus, Lotus Root BURGER SHACK’S LITTLE PIGGY when I won Pastry Chef of the Year at the getting bored here. I really enjoy taking the Ginger-Soy Dashi Sauce Kiawe-Smoked Ancho Citrus Hefeweizen Pulled Pork Drunken Kula Farm Onion Marmalade, Triple Cream Cheese, 25th Annual US Pastry Competition in 2014. local flavors of the islands and finding new CHARRED HIBACHI Pickled Mango Jicama Slaw, Sweet Potato Fries It’s a very prestigious competition in our ways to incorporate them into my desserts. industry and only 13 chefs are invited to The fruits are so abundant here and each (Based on 2 of each item per person) compete. The fact that I was recognized for with its own unique flavor profile. CHEF TO PREPARE: Chili-Verde Tangle Prawns WOK FIRE NOODLES my pastry talent and invited to compete was Sweet Thai XO Sauce Hibachi Chuka Soba, Firecracker Prawn and Chicken Breast, a true honor. I was very humbled to have WHAT’S THE BIGGEST Sugar-Cane Glazed Chicken Yakitori, Sesame Sambal Chili Heart of Palms, Bamboo Shoots, Bell Peppers, Broccoli, Carrot Spears, come home with the title especially because CHALLENGE AS A PASTRY Garden Rosemary Lamb Chops, Kula Lavender-Local Honey Chili Scallions, Sesame Bean Sprouts, Garlic Peanuts my winning dessert was such a technically CHEF ON MAUI? GRILLED CHEESE difficult piece. Definitely the humidity! When you are “PELE” FLAME-ROASTED GARDEN creating desserts, especially larger Kealoha Tomato, Avocado, Pickled Onions VEGETABLE presentation pieces, you need to be White Cheddar, 9 Grain Bread ARE DESSERTS IN JAPAN (Chef to use Chili Roaster for your outdoor events) DIFFERENT FROM AMERICAN aware of the temperature and ensuring Black Forest Ham, Manchego, Pineapple Marmalade Shishito Peppers, Cauliflower, Brussel Sprouts, Mushrooms Squash and DESSERTS? your icing will hold up to the humidty. Hawaiian Sweet Bread Long Eggplant Spears, Basil Chimichurri Yes, there are some differences between the Brie Cheese and Fig Preserves on Hawaiian Sweet Bread Tarragon-Lemon Greek Yogurt two. In America for the most part, people love classic desserts like cheesecakes and

– 30 – – 31 – HEAVY RECEPTION PLATED DINNER PLATED DINNERS DESSERT Served with Hawaiian Blend Coffee, Decaffeinated Coffee and Tea ACTION STATIONS Dessert action stations are designed for one hour dessert receptions or as an addition to our buffet menus. THREE COURSE DINNER Price includes Bread, Soup or Salad, Entrée and Dessert Poultry | Seafood | Meat NITRO ORGANIC CHOCOLATE CHEF TO PREPARE: Sub-Zero Big Island Organic Chocolate Ice Cream, FOUR COURSE DINNER Price includes Bread, Soup or Salad, Starter, Entrée and Dessert Candied Macadamia Nuts and Kula Strawberry Compote Poultry | Seafood | Meat MALASADAS CHEF TO PREPARE: Chef to prepare: Nutella-Chocolate Sauce, Salted-Caramel Sauce, Tahitian Vanilla Whip Cream WARM CINNAMON CHURROS ‘SOUP’ERB • “Tom Kha Gai” – Coconut Chicken Soup, Keahole Lobster, Hamakua Mushrooms CHEF TO PREPARE: Lilikoi Curd Dip, Caramel Fondue • Kobocha Pumpkin Bisque – Caramelized Nueske Bacon Lardons MON CHERI • Garden Green Cucumber Gazpacho, Lomi Lomi Salmon Tatar • Fire Roasted Tomato Fennel Soup, Pulled House-made Mozzarella, Crostini Spear Warm Chocolate Lava Cake, Vanilla Ice Cream, Black Cocoa Crumble, Cherry Compote, Sub-Zero Marshmello TAIYAKI FISH CONE RECEPTION CHEF TO PREPARE: Green Tea Ice Cream with Strawberry Pocky SHADES OF GREEN • Waipoli Butter Lettuce, Peppered Chevre, Hana Papaya Vinaigrette, BUILD YOUR OWN FRESH BANANA CREAM PIE Candied Macadamia Nuts • Thai-Curry Caesar, Jr. Romaine Spears, Shichimi Sear Ahi Tuna, CHEF TO PREPARE: Pastry Cream, Whipped Cream, Chocolate and Caramel STATIONS Sesame Rice Cracker Sauce, Macadamia Nut and Toasted Shredded Coconut, Assorted Toppings Dessert Reception stations are designed for one hour heavy receptions • Preserved Lemon Ricotta, Roasted Pepper Jam, Wild Arugula Blend, HAWAIIAN SHAVE ICE Toasted Pine Nuts, Sherry-Mustard Seed, EVOO • Kula Strawberries and Greens Blend, Five-Spice Walnuts, Local Feta, Lilikoi Vinaigrette CHEF TO PREPARE: Macadamia Nut Ice Cream, Whipped Cream KAPALUA DECADENT DESSERT DISPLAY • “Beets, Beets, Beets”: Roasted Baby Beets, Kale, Gorgonzola Blue, Truffle Honey, (select three) Coconut Haupia with Fresh Tropical Fruit Candied Pecan Nuts and Pomegranate Seeds Strawberry, Banana, Coconut, Pineapple, Raspberry and Mango Syrups  Mango Cheesecake  Sugar-Cane Roasted Maui Pineapple Upside-Down Cake  Kula Strawberry Crumble  Yogurt Mousse with Guava Cremeux  Flourless Layered Chocolate Cake COOL STARTER  Apple Banana Cream Pie • EVOO Ahi Tuna Poke, Hawaiian Ali’i Red Sea Salt, Ogo Seaweed, Chilies,  Caramel Cheesecake Lotus Root Crisps, Ponzu Truffle Dashi  Chocolate Moelleux, Lilikoi curd with Raspberry compote • Kealoha Farms “Toy Box” Tomatoes, Haiku Avocado-Crème, Savory Granola,  64% Dark Chocolate with Coconut Entremets Shiso, White Balsamic Chia Seeds  Passion Fruit Tart • House-made Burrata, Local Honey-Apple Cider Compress Fuji Apples,  Mango Panna Cotta Hydro Pepper Greens, Sugar-Cane Almonds, Upcountry Lavender Dressing  Maui Grown Coffee Tiramisu • Tahitian-Vanilla Aioli Crab, Avocado-Fresca, Crispy Molokai Sweet Potato,  Signature Coconut Cake Local Watercress, Lahaina Mango-Tarragon Pico de Gallo  Guava Crème Flan • Hamachi Duo: Pickled Mango Jicama Slaw, Finger Lime, Ponzu Truffle Dashi Crudo  Macadamia Nut Cream Pie Cherry-Smoked, Hand-pulled Bocconcini Avocado Roll, Garlic Chips, Soy Balsamico  Pineapple Cheese Cake

– 32 – – 33 – PLATED DINNER PLATED DINNER INTERMEZZO PLATED DINNERS PALATE CLEANSER CONTINUED... Suggested between Appetizer and Entrée MAI TAI SORBET – MAI TAI SYRUP | GUAVA SORBET – OCEAN VODKA RASPBERRY SORBET – CHAMPAGNE | PASSION FRUIT-MANGO SORBET – GRAPEFRUIT SODA WARM STARTER • Sun-Curry Tangled Prawns, Lemongrass-Kula Corn and Edamame Creamy Succotash, Parsnip Crisps • Smoke Paprika Seared Sea Scallops, Cauliflower Puree, Asparagus Tips, Candied Sugar-Cane Pancetta • Harissa Lamb Meatballs, Spooned Carrots, Charred Gold Cherry Tomatoes, Garden Mint Greek Yogurt, Torn Croutons • Five-Spice Braised Short Rib Seared Gyoza, Shaved Radish-Sprout Slaw, Chili Glaze, Sesame-Soy • Butternut Squash Raviolis, Brown Butter Sage, Broccolini, Candied Almond

MAKAI – FROM THE SEA • Black Fired Teriyaki Pacific Salmon, Wasabi-Edamame-Whipped Yukon, Hydro Watercress and Corn Shoots, Heavy Roasted Sesame Dressing • Macadamia Island Mahi Mahi, Kona Lobster-Curry Butter, Coconut-Shimeji Basmati and Wild Rice, Pea-Scallion Salad, Poha-Chili Chutney • Red Miso Roasted Black Cod, Tamarind-Dashi Braise Daikon, Ginger-Baby Bok Choy and Snap Peas, Sake-Soy Glaze • Snapper Filet Saffron Cioppino, Calamari, Bay Prawns, Mussels, Fennel, Fingerling Potato, San Marzano Tomatoes, Charred Baguette

MAUKA – FROM THE MOUNTAIN • Apple-Cider Brined Herb Roasted Bone-in Chicken Breast, Shaved Baby Carrots and Wild Arugula ADD-ON FOR A DUO – Choose one Salad, Smashed Rosemary- Preserved-Lemon Marble Potatoes, Ginger-Pineapple Glaze Buttered Half Lobster Tail • Achiote-Chile-Citrus Roasted Brined Pork Chop, Creamy Manchego Polenta, Roasted Hamakua, Two Herb-Citrus Tangled Jumbo Prawns Shimeji Mushrooms & Red Pearl Onions, Confit Garlic, Wild Arugula-Mustard Seed-Sherry Salad, Pan Seared Diver Scallops Toasted Pine-nuts, Tamarind-Demi-Glace Salsa Verde Island Catch • “Hunan Style” Braised Lamb Shanks, Black Bean Hoisin, Sweet Potato Yam Risotto, Candied Orange TO SHARE – Choose one • Rosemary Ali’i Sea Salt Crusted Flat Iron Steak, Sugar-Cane Carrots, Yukon Gold Potato Puree, Mac n’ Cheddar Cheese Garden Chimichurri Yukon Gold Au Gratin Dauphinoise • 38-Hour Slow Braised Beef Short Rib, Roasted Cipollini Onion and Baby Carrot, Celery Brussel Sprouts, Pancetta, Cotija, Brown Butter Root Vegetable Puree, Frisee-Chives, Horseradish Creme Fraiche Truffle-Asparagus, Shimeji Mushrooms, Parmigiano • Kiawe Smoked Beef Tenderloin, Boursin Big Island Hearts of Palm Puree, Brown Butter Glazed Haricot Vert, Black Garlic Jus

– 34 – – 35 – PLATED DINNER PLATED DINNERS DANIEL CONTINUED... SCHMIDT DIRECTOR OF FOOD & BEVERAGE ‘AINA – FROM SWEET ENDING Q&A DINNER DESSERTS HOW DID YOU GET YOU STARTED IN I remember helping make the fire in the old stove THE LAND • White Chocolate Cheesecake, Tropical Fruit Coulis, THE CULINARY WORLD? and then pulling noodles for the freshly cooked Valrhona Opalys Crunch VEGETARIAN ENTREES: When I was 15 years old, my first internship in chicken broth. My Grandmother was in her 90’s • Hazelnut Crunch Bar, Dark Chocolate Cremeux, Passion Fruit Curd at the time, but was fit enough to do any job on • Creamy Manchego Polenta, Roasted Hamakua, Shimeji Berlin was as a dishwasher at a small, but very • Passion Fruit Meringue Tart, Milk Chocolate Sponge the farm. She taught me the difference between Mushrooms & Red Pearl Onions, Confit Garlic, good restaurant. The chef saw how hard I was • Yogurt Mousse with Asian Green Tea Streusel, all of the potatoes she grew and I helped her Wild Arugula-Mustard Seed-Sherry Salad, Herb Crostini working and asked me to help him peel potatoes Yuzu Jelly and Milk Sorbet pick fresh herbs in the garden. I can distinctly • Molokai Purple Potato Gnocchi, Baby Bok Choy, in the kitchen. I ended up making a traditional • Local Mango with Pineapple Champagne Verrine, recall the fresh dill we would use to make boiled Sun Curry-Coconut – Kaffir Lime Béchamel, Water Chestnuts German potato salad out of them and I remember Hawaiian Vanilla Crunch (Gluten Free) him being so impressed with what I created. salt potatoes with homemade melted butter. The 100% VEGAN ENTREES: • Passion Fruit Soup, Vanilla with Honey-Agar, From them on, I knew I was meant to be a chef more my grandmother taught me, the more I Pineapple Sorbet (Gluten & Dairy Free) • Roasted Kabocha Pumpkin, Ruby Red Quinoa, Garden and there was only one place where I wanted to started to love food. I would give anything to eat Chimichurri begin my culinary career – The Hilton Berlin. It those dishes again fresh from her farm. • Szechwan Eggplant, Crispy Shichimi Firm Tofu, was known for its intense trainee program and Lemongrass Jasmin Rice partnership with the German cooking association. WHAT’S YOUR BEST CHILDHOOD TASTING DUO The job ended up being more challenging than I FOOD MEMORY? PRESENTED FAMILY STYLE | CHOOSE TWO imagined – it felt like boot camp. My Sous Chef, As a child, I remember my mother would cook White Chocolate Cheesecake | Hazelnut Crunch Bar Thea Nothnagel (Coach for the German Culinary traditional Polish food for all of our family CHEESE COURSE Pineapple Upside-Down Cake | Mango Pudding Youth National Team), was in charge of 35 gatherings. She made beetroot broth with beef • Domestic and Imported Cheeses Passion Fruit Meringue Tart | Milk Chocolate Verrine culinary students and was just like a drill sergeant. brisket and root veggies, colorful vegetable • Dried and Fresh Fruit She demanded everything be meticulously done potato salad, homemade white bread, cold • Fig Cake Cracker and her perfectionisms still inspire me today. smoked krakauer sausage with homemade • Marcona Almonds When I look at elements on a plate, I use her mustards, “bigosh” which is red braised • Seasonal Jam TASTING TRIO methods and rules to arrange them. While that sauerkraut with pork ribs, and rum cake – all PRESENTED FAMILY STYLE | CHOOSE THREE experience was definitely a challenge, it opened served with black tea. The food was always clean White Chocolate Cheesecake | Hazelnut Crunch Bar up a lot of opportunities. I was able to compete with organic grown ingredients and traditional Pineapple Upside-Down Cake | Mango Pudding in the top youth cooking competitions and joined cooking methods. I’ll never forget how pure and Passion Fruit Meringue Tart | Milk Chocolate Verrine the Culinary Youth National Team where we simple the taste of her food was. won a gold medal in the Cooking Olympics. I appreciate the time I had with her because she WHAT WOULD YOU SAY IS YOUR instilled a great sense of discipline which helped CULINARY STYLE? me immensely in my culinary career. I will always I have been influenced by some very talented remember her words: “Keep your head up – even chefs throughout my journey, especially working your neck is dirty!” in a few Michelin Star restaurants like with Karlheinz Hauser or Sven Elverfeld. I love being WHERE DID YOUR LOVE OF FOOD innovative and trying new recipes and techniques. COME FROM? Being able to create signature dishes that Every summer holiday as a child, my family would combine traditional, local and classic international travel to Poland near the Russian border where cuisine with modern cooking styles is something I my grandparents had their own farm. They taught really enjoy. My culinary style is very bold, yet my my sister and I about harvesting in the summer flavors are very balanced. I use a lot of flavors time – everything from how to utilize an entire from Asian and Africa as well. But one thing is pig to ensure nothing went to waste to finding for sure, wherever I go, I make sure to cook some fresh eggs and milking our own cow. German food. People love it!

– 36 – – 37 – BUFFET DINNER BUFFET DINNER

THEME UPCOUNTRY “PANIOLO” COWBOY Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea BUFFETS Minimum of 50 guests MAUI FARM SELECTIONS Kula Greens Romaine Blend, Local Goat Cheese, Farm Hard Boiled Eggs, Smoked Bacon Mustard Seed Dressing

Kaua’i Watermelon and Maui Pineapple Spears, Local Honey, Li Hi Mui-Sea Salt, Garden Mint

Black Bean, Roasted Peppers and Onions, Cilantro, Apple Smoked Bacon, Cumin-Lime Sour Cream

Kealoha Farm Toy Box Tomatoes, Gorgonzola, Charred Red Onion Rings FEAST OF KAPALUA – “LUAU” Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea FROM THE KIAWE Minimum of 50 guests CHIP SMOKER CHEF TO PREPARE: Mango Barbeque Beef Brisket, Crisp Maui Onions

Freshly Baked Hawaiian Sweet Bread & “Poi” Taro Rolls, Lilikoi Whipped Butter “ON THE SIDE” Cowboy Chef Shehu BBQ Rub Ribs, Scallions FRESH DISPLAY Caramelized Pineapple Pesto Chicken Breast, Charred Citrus Waipoli Butter Lettuces, Shaved Radish, Sun-Dry Cranberries, Pineapple Macadamia Nut, Hana Papaya Seed Dressing Salted Yukon Gold Bar: Candied Bacon, Tarragon Horseradish Cream, Chive Whipped Butter Pipikaula “Cured Beef” Kealoha Farm Cherry Tomatoes, Pohole Ferns Sugar-Cane Brine Kula Whole Corn, Ancho Chili-Citrus Aioli, Cilantro, Cotija, Lime Wedges Wasabi Soba Noodle Salad, Stir-Fried Shrimp-Scallion Poke Crispy Tofu, Lomi Salmon, Oahu Watercress, Sesame Asparagus, Miso Vinaigrette SUNSET DELIGHTS Kula Strawberry Crumble ACTION & DISPLAY DISHES Yogurt Mousse with Guava Cremeux HONOLUA LAHAINA Pineapple Upside-Down Cake Display of: Ahi-Avocado-Poke, Crispy Won Ton, Truffle Ponzu, Splash Jars Kiawe Smoked New York Strip, Tamarind Demi Flourless Layered Chocolate Cake CHEF TO PREPARE: “Caja” Box whole roasted Kalua Suckling Pig Local Goat Cheese Polenta Hoisin Chili, Pickled Root Vegetables, Mu Shu Buns Traditional Chicken Long Rice, Soy-Ginger Chili Broth ENHANCEMENT NAPILI KA’ANAPALI RECOMMENDATIONS Mahi Mahi Lau Lau Warm Cinnamon Malasadas, Chocolate Dip Pacific Lobster Tails, Drawn Butterl Thai Curry-Coconut Wok Vegetables, Lemongrass Butter Coconut Haupia with Fresh Tropical Fruit Jumbo Citrus Prawn, Chimichurri Lemongrass Jasmine Rice Mango Cheesecake Macadamia and Ginger Crusted Moloka’i Potatoes, Citrus Coconut Glaze Sugar-Cane Roasted Maui Pineapple Upside-Down Cake “Pele” - Flame Roasted Garden Vegetable (Chef to prepare Chili Roaster for your outdoor events) Shishito Peppers, Cauliflower, Brussel Sprouts, Mushrooms, Squash and Long Eggplant Spears, Basil Chimichurri, Tarragon-Lemon Greek Yogurt

– 38 – – 39 – BUFFET DINNER BUFFET DINNER KAPALUA STEAK HOUSE Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea Minimum of 50 guests BURGER–SHAKE SHACK Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea Minimum of 50 guests Warm Sea Salt Roll and Herb Focaccia, Boursin Garlic Whipped Butter SOUP AND SALADS ACCOMPANIMENTS SHAKE IT GREEN BABY Lemongrass-Coconut Kula Corn Bisque, Tarragon Citrus Crab Salad Baked Truffle Mac and Cheese | Grilled Asparagus Crispy Iceberg Wedges, Leafy Kale, Baby Bell Pepper Rings, Baby Cucumbers, Carrots Threads, Radish, Broccoli Floweret, Chick Peas, Roasted Garlic Wild Mushrooms Mandarin Segments, Blue Cheese, Feta, Ruby Red Quinoa, Croutons, Candied Pecans, Hana Papaya Seed Vinaigrette & Green Goddess Dressing Jr. Romaine Spears, Shaved Parmesan, Kalamata Tapenade Crostini, White Cheddar and Local Chevre Potato Dauphinoise Citrus Caper Anchovy Dressing House-made Mozzarella, Roasted Pepper, Baby Spinach Blend, BUILD A BURGER Prosciutto Crisp, Basil White Balsamic Vinaigrette INDULGE Apple Banana Cream Pie | Caramel Cheesecake ON HAWAIIAN SWEET BUNS Chocolate Moelleux, Lilikoi curd with Raspberry compote (CHOOSE THREE) FROM THE BUTCHER THIS LITTLE PIGGY Lemon-Garlic Pesto Lamb Chops, Garden Mint Chimichurri ENHANCEMENT Spiced and Slow-roasted Pork, Caramelized Maui Onion Marmalade Slow Red Wine Braise Beef Short Ribs, MOLOKAI RUNNER Horseradish-Chive Pesto Whipped Yukon Gold, Crispy Maui Onions RECOMMENDATIONS Seared Local Mahi Mahi, Citrus-Caper Tatar Sauce Pacific Lobster Tails, Drawn Butter Jumbo Citrus Prawn, Chimichurri ALI‘I (KING) FROM THE CARVER Grilled Grass Fed Beef, Hibachi Hamakua Mushroom, Chipotle Aioli CHEF TO PREPARE: Sea-Salt Crusted Tomahawk Bone-in Prime Rib, Black Garlic Jus KATZU KATZU “MON CHERI” Crispy Ramen Chicken Breast, Roasted Garlic Aioli Pacific Whole Salmon Wellington, Seafood Saffron Mousse, Herb Puff Pastry, Mustard Seed Butter CHOCOLATE LAVA CAKE CO-STAR BURGER BAR CHEFS TO PREPARE: Hawaiian vanilla ice cream, Cherry compote, Kealoha Farm Tomato, Waipoli Butter Lettuce, Nitrogen deep fried cherry marshmallow Pickled Red Onion, Cheddar, Pepper Jack, Crumbled Blue CRISPY FRY CHEF TO PREPARE: Parmesan Seasoned Potato Fries, Sweet Potato Fries, Crunchy Onion Rings Sriracha Ketchup, Pineapple Dijon, Truffle Mayo

CHEDDAR CAULIFLOWER AU GRATIN DESSERT KULA CRUNCH MILKSHAKE CHEF TO PREPARE: Strawberry Ice Cream, Kula Strawberry halves, Strawberry Syrup, Lilikoi Syrup, Whipped Cream, Candied Macadamia Nut FRESH FRUIT AND BERRIES Local Honey, Mint Cups CHOCOLATE BROWNIES – INDIVIDUAL BITES ENHANCEMENT RECOMMENDATIONS PANIOLO BUFFALO BLU Grilled North American Bison Meat, Applewood Smoked Bacon, Housemade BBQ Glaze, Cambozola Crème

BIKINI BURGER Black Bean Beet Root Patty

– 40 – – 41 – BUFFET DINNER BUFFET DINNER MAUKA >(II)< MAKAI “FROM MOUNTAIN TO THE OCEAN” MAUI’S FINEST FARM TO TABLE “HUKILAU” Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea Minimum of 50 guests LOCALS’ FAVORITES Freshly Baked Hawaiian Sweet Bread & “Poi” Taro Rolls, Lilikoi Whipped Butter Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea | Freshly Baked Hawaiian Sweet Bread & “Poi” Taro Rolls, Lilikoi Whipped Butter Minimum of 50 guests AUNTIE’S PANTRY Portuguese Bean and Watercress Soup Braised Ham Hocks, Local Sausage

Kula Greens Blend Radishes, Cherry Tomatoes, Edamame Hana Papaya Seed Dressing

Furikake Bay Shrimp, Cucumber Namasu, Low Mein Noodle Salad Kamaboko Fish Cake, Sesame Soy Ponzu

Local Boy Potato-Macaroni Salad Pipikaula, Roasted Garlic Aioli FROM THE KULA GARDEN Ruby Red Quinoa, Peppered Chevre, Kale-Chicory Blend, Local Feta, 5 Spice Candied Grilled Baby Carrots and Fennel, UNCLE’S Wild Arugula, Roasted Rainbow Beets, Walnuts, Picked Red Onions, Honey-Compress Maple Syrup Ricotta, Savory Granola, Sherry-Mustard Seed Dressing Fuji Apples, Green Goddess Vinaigrette Tarragon- Preserved Lemon EVOO BACKYARD Kalbi Bone-in Beef Short Ribs, Scallions Huli-Huli Chicken, Charred Lime FROM THE KAPALUA COAST Misoyaki Salmon, Shiso-Sprout Slaw CHEF TO PREPARE Salted Black Bean Stir-Fry Vegetable, Crispy Chaka Soba Apple-Cider Brine Whole Citrus Chicken, Star-Anise Cranberry Chutney Kim Chee Fried Rice Tamarind Mustard Seed Glaze Rack of Pork Loin, Fig Port-Wine Maui Onion Marmalade DISPLAY BUFFET GRANDMA TUTU’S Crispy Island Catch, Tomato-Olive-Caper Puttanesca, Shimeji Mushroom, Parsley Brown-Butter Pumpkin Squash Raviolis, Crispy Sage, Toasted Pine Nuts SWEET TREATS Hawaiian Style Bouillabaisse: Lobster, Shrimp, and Scallop, Signature Coconut Cake Corn, Fingerling Potatoes, Coconut-Lime Guava Creme Flan Charred Cauliflower and Brussel Sprouts, Apple Smoked Bacon, Manchego Macadamia Nut Cream Pie SAVORY RISOTTO Pineapple Cheese Cake CHEF TO PREPARE: Arborio Rice, Green Peas, Garlic-Roasted Mushrooms, Parmesan, Boursin, Caramelized Onions, Chives

ROAD TO HANA SWEETS ENHANCEMENT 64% Dark Chocolate with Coconut Entremets DOLE WHIP Passion Fruit Tart Dole Pineapple | Condensed Milk | House-made Whipped Cream Maui Pineapple Champagne Agar Maui Grown Coffee Tiramisu – 42 – – 43 – BUFFET DINNER BEVERAGES JOURNEY THROUGH Hotel beverage licensing requiresLIBATIONS that any beverage ordered for “off-property” consumption becomes the property of the purchaser. The hotel cannot rebate any beverages that are not consumed. LIQUOR PACKAGES PACIFIC-ASIA ELITE BRANDS “DISCOVER THE ART OF FAR-EAST CUISINE” The MacAllan 12 Year Old Scotch Grey Goose Vodka | Appleton Estate Rum Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea Minimum of 50 guests Don Julio Blanco Tequila | Bombay Sapphire Gin Woodford Reserve Bourbon | Crown Royal Whiskey VIETNAMESE GARDEN HONG KONG SIDE STREETS Crisp Vegetable Summer Rolls, Sweet Chili-Lemongrass-Sesame Oil Char Siu Pork Bao, Edamame Pot Stickers BAR ACCOMPANIMENTS(all tiers) Soy-Mustard, Sweet and Sour Sauce Chili Shrimp, Glass Noodle, Mint-Lime Salad SUPERIOR BRANDS Ginger-XO Broccolini Ketel One Vodka | Johnnie Walker Red Label Scotch Banh Flan Myers’s Platinum White Rum | Tanqueray Gin Dry Chili Kung Pao Chicken, Water Chestnuts, Garlic-Peanuts  Patron Silver Tequila | Maker’s Mark Bourbon TOKYO TOWN Hong Kong Mango Pudding  Seagrams VO Whiskey Miso Soup, Tofu, Scallions

Sushi Rolls - California, Spicey Tuna, Cucumber, Salmon HOUSE BRANDS Pickled Ginger, Tamari Sauce and Wasabi FILIPINO RICE PATTI Tito’s Handmade Vodka | Bacardi Superior Rum Shichimi Crispy-Fry Island Catch, Calamansi Butter Green Tea Macaroon Dewar’s White Label Scotch Adobo Style Beef Bone-In Short Rib, Roasted Eggplant Beefeater Gin | Sauza Blue Silver Tequila Jim Beam White Label Bourbon Sugar-Cane Banana Lumpia THAI MARKET Crown Royal Whiskey Thai Beef, Watercress-Mung Bean Salad Pepsi Products Pad Thai Noodles, Tamarind, Palm Sugars Club Soda, Tonic & Ginger ale Fresh Juices | Angostura Thai Coconut-Mango Verrine · Dolin Dry & Dolin Rouge Vermouth

SOFT DRINKS & WATER  Pepsi Brands | Hawai’i Volcanic Still Water  Perrier Sparkling Water | Fruit Juices Red Bull Energy Drinks

– 44 – – 45 – WINE

BANQUET WINE LIST PLANNER GUIDELINES & PRICING The wines on this Progressive Wine Menu are grouped in Flavor Categories. Wines with similar flavors are listed in a simple sequence starting FOOD AND BEVERAGE FOOD ALLERGY / SPECIAL MEALS with those that are sweeter and mild in taste, progressing to the wines that are drier and stronger in taste. All food and beverage must be purchased exclusively from The Ritz-Carlton, In the event that any of the attending guests have food allergies, client Kapalua and consumed in designated function areas. The Department shall inform the Hotel of the names of such persons and the nature of of Health prohibits the hotel from allowing food to be removed from the their allergies, in order that the Hotel can take the necessary precautions CHAMPAGNE/SPARKLING RED WINES function location. when preparing their food. The Hotel undertakes to provide on request, full information on the ingredients of any items served to your group. Lamberti, Glera (Prosecco), Extra Dry, DOC, Veneto, Italy, NV Bouchard Aine & Fils Bourgogne Rouge, Pinot Noir, Burgundy, France Due to the State of Hawai’i health regulations and the respect of our Though our kitchens are not gluten free we strive to provide gluten Schramsberg, Brut, “Mirabelle”, North Coast, California, USA, NV Acacia, Pinot Noir, Napa Valley, California, USA culinary team, all visiting chefs, cooking demonstrations conducted by friendly options. Champagnes Barons De Rothschild, Brut, “Cuvee Ritz”, Reims, France, NV MacMurray Ranch, Pinot Noir, Sonoma Coast, California, USA chefs from outside the hotel and ice carvings must be coordinated by Moet & Chandon, Brut Rose Imperial, Champagne, France, NV Frank Family Vineyards, Pinot Noir, Carneros Napa Valley, California, USA your Meetings and Special Events Manager via The Ritz-Carlton, Kapalua. It is our intent to accommodate any requests due to special dietary Jean-Louis, "Charles de Fere" Blanc de Blancs, Brut, Champagne, France, NV Migration by Duckhorn, Pinot Noir, Napa Valley, California, USA Please do not coordinate directly with a decor or destination management restrictions. Special Meal requests must be submitted as part of your Mumm, Napa NV “Brut Prestige” Chef de Caves, Napa Valley, California, USA Patz & Hall, Pinot Noir, Sonoma Coast, California, USA Domaine Carneros Brut, Napa Valley, California, USA Merry Edwards, Pinot Noir, Russian River Valley, California, USA company. The risk of foodborne illness increases when consuming raw or function guarantee. These requests include special meals for vegetarian, Taittinger Brut La Francaise, Champagne, France, NV Albert Bichot, Bourgogne Pinot Noir, “Secret de Famille”, Burgundy, France undercooked menu items. vegan and guests with dietary or food allergies. Any special meal ordered Nicolas Feuillatte, Brut “Blue Label” Champagne, France, NV CrossBarn by Paul Hobbs, Pinot Noir, “Sonoma Coast”, Sonoma Coast, less than five business days prior to the event will be charged to the Ritz, Brut, Champagne, France, NV Sonoma County, California, USA MENU SELECTIONS Master Account as an additional charge over and above the guaranteed Moet & Chandon, Imperial, Champagne, France, NV Chehalem, Pinot Noir, “3 Vineyard”, Willamette Valley, Oregon, USA The Ritz-Carlton, Kapalua chooses to use seasonal and locally grown fruits number of meals. Kosher meals require a minimum two weeks prior notice. Dom Perignon, Brut, Champagne, France, NV Mohua Wines, Pinot Noir, Central Otago, New Zealand and vegetables whenever possible. It is the Chef’s priority to cultivate Torres, Crianza, “Celeste”, Ribero Del Duero, Spain relationships with local farmers, anglers, and ranchers to provide a better Should client not provide the names of the guests and the nature of Chateau St Michelle, Merlot, “Indian Wells Vineyard”, Columbia Valley, and more sustainable product to deliver to our guests. Menu selections their food allergies, client shall indemnify and hold the Hotel forever Washington, USA WHITE/ROSÉ/BLUSH WINES are subject to seasonality and availability. For large quantities, some items harmless from and against, any and all liability or claim of liability for Decoy by Duckhorn, Merlot, Napa Valley, California, USA and/or preparation may be slightly varied. any personal injury that occurs as a direct result of our negligence or Pighin, Pinot Grigio, Friuli-Venezia Giulia, Italy Sterling Vineyards, Merlot, Napa Valley, California, USA any of our representatives. Ponzi Vineyards, Pinot Gris, Willamette Valley, Oregon, USA Lapostolle, Merlot, “Casa”, Chile Ferrari-Carano, Fume Blanc, Sonoma County, California, USA Toad Hollow Vineyards, Merlot, “Richard McDowell Selection”, Our published prices are revised periodically and are subject to change Blindfold, Central Coast, California, USA Sonoma County, California, USA without notice. Prices will be confirmed up to 60 days prior to the date of SERVICE CHARGE AND TAX Whitehaven, Sauvignon Blanc, Marlborough, New Zealand Don Miguel Gascon, Malbec, Mendoza, Argentina the event. In addition to appropriate state and local taxes, a taxable service charge of Provenance Vineyards, Sauvignon Blanc, Napa Valley, California, USA Tapiz, Malbec, "Alta Collection", Mendoza, Argentina 25% will be applied to the cost for food, beverage, labor, service, miscellaneous Honig, Sauvignon Blanc, Napa Valley, California, USA Bodega Catena Zapata, Malbec, "Catena", Mendoza, Argentina Because of the logistical constraints associated with preparing for charges and audio visual requirements. The service charge on audio visual, Duckhorn, Sauvignon Blanc, Napa Valley, California, USA Vina Cobos, Malbec, “Felino”, Mendoza, Argentina private events on our unique and beautiful island, we kindly request service, labor, miscellaneous and a portion of the service charge on food Merry Edwards, Sauvignon Blanc, Russian River Valley, California, USA Jacob’s Creek “Reserve”, Shiraz, South Australia that all function details, including menu selections, be finalized at least and beverage is being used to pay for costs or expenses other than wages Montes, Sauvignon Blanc, “Classic Series”, Casablanca Valley, Chile Rosemount, Shiraz, Australia 40 days prior to the event. Catering contracts, or Banquet Event and tips for employees; a minimum of 18% of the service on food and Craggy Range, Sauvignon Blanc, “Te Muna Road Vineyard”, Ravenswood, "Old Vine", Zinfandel Lodi, California, USA Orders, will be issued for all organized food and beverage functions beverage is allocated toward wages and tips for employees. Martinborough, New Zealand Primus, “The Blend”, Colchagua Valley, Chile approximately 30 days in advance and a signature in acknowledgment Chateau St Jean, Chardonnay, North Coast, California, USA The 75 Wine Company, “The Sum”, California, USA of the arrangements contained therein will be required a minimum of Shannon Ridge, Chardonnay, “High Elevation Collection”, Lake County, North Decoy by Duckhorn, Red Blend, Sonoma County, California, USA GUARANTEES Coast, California, USA Franciscan Magnificat, Red Blend, Napa Valley, California, USA 21 days prior to the event. Delays with specifications to the hotel, A guaranteed guest count is required by 12pm, five business days prior Landmark, Chardonnay, “Overlook”, Sonoma County, California, USA Steven Kent, Cabernet Sauvignon, “The Ritz Carlton Cuvee”, beyond this time, may incur a 15% surcharge, to reflect the increased to your function. This count is not subject to reduction. This guarantee Rosemount, Chardonnay, Australia Central Coast, California, USA cost of product and labor. will apply to all aspects of your event, including, but not limited to, food, Steven Kent, Chardonnay, “The Ritz Carlton Cuvee”, Central Coast, California, USA Robert Mondavi Private Selection, Cabernet Sauvignon, Robert Mondavi Private Selection, Chardonnay, Central Coast, California, USA Central Coast, California, USA Sterling Vineyards, Chardonnay, Napa Valley, California, USA Frei Brothers “Reserve”, Cabernet Sauvignon, Sonoma County, California, USA Stag’s Leap Winery, Chardonnay, Napa Valley, California, USA Carmenet Winery, Cabernet Sauvignon, “Vintner’s Collection Reserve”, Decoy by Duckhorn, Chardonnay, Sonoma County, California California, USA Migration by Duckhorn, Chardonnay, Napa Valley, California Priest Ranch, Cabernet Sauvignon, “Estate”, Napa Valley, California, USA Frank Family Vineyards, Chardonnay, Carneros Napa Valley, California Sequoia Grove, Cabernet Sauvignon, Napa Valley, California, USA Patz & Hall Dutton Ranch, Chardonnay, Russian River Valley, California Benziger, Cabernet Sauvignon, Sonoma County, California, USA Beringer, White Zinfandel, California Sterling Vineyards, Cabernet Sauvignon, “Napa”, Napa Valley, California, USA Miraval, Cote De Provenence '15, Provenence, France Decoy by Duckhorn, Cabernet Sauvignon, Sonoma County, California, USA Kim Crawford, Rose, Marlborough, New Zealand Provence, Cabernet Sauvignon, Rutherford, California, USA Justin, Paso Robles, Cabernet Sauvignon, California, USA Frank Family Vineyards, Cabernet Sauvignon, Carneros Napa Valley, California, USA Honig, Cabernet Sauvignon, Napa Valley, California, USA Round Pond Estate, Rutherford, California, USA Duckhorn, Cabernet Sauvignon, Napa Valley, California, USA Quintessa, Rutherford, California, USA

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CHEF FEES WEATHER CONSIDERATION If a function requires the use of a Chef, a fee of $200 per chef per hour, Weather calls will be made by the client upon recommendation of the per 75 guests will be charged to the Master Account. Meetings and Special Events and/or Banquet Manager. Should the client be unavailable, the decision will be made upon the client’s behalf. Should there ALCOHOL / BARTENDER FEES be the possibility of adverse weather (such as lightning, temperature, The Ritz-Carlton, Kapalua is the only licensed authority per the Maui County wind) that could result in harm to guests or employees, the function will Liquor Commission to serve and sell alcoholic beverages on premise. necessarily be moved indoors. Due to Hawaii State Liquor Laws, it is required that all guests have valid identification to consume alcoholic beverages. We require that all of your If the likelihood of rain is 30% or greater, or winds are forecasted to be in guests carry their identification with them to the function, as they may excess of 15 mph, the Hotel will strongly recommend an event be moved PLANNER GUIDELINES & PRICING be required to show proof of legal drinking age. Maui County liquor laws Into the back up space or to a different location. prohibit alcoholic beverages on a dance floor. The hotel reserves the right beverage, and creative event services. This will be considered a guarantee • Three entree choices: Offered at $50 per person premium, added to refuse service to any guest that may appear to be intoxicated. Guests For all outdoor functions, a weather call will be made according to the for which you will be charged even if fewer guests attend, unless your to the highest priced selection less than 21 years must leave function area at 10:00pm if alcohol is being following schedule: attendance exceeds your guarantee. You will be charged for the • Maximum of three entree selections may be offered. A special meal served. One bartender is staffed per every 75 guests and charged at $175 • Breakfast: night prior by 6 pm. If last minute inclement weather guaranteed guest count, or the actual guest attendance, whichever is will be provided to those previously identified with dietary restrictions. per bartender per hour. Should you wish to deviate from our standard hampers early morning function set up, the banquet captain will greater. If we are not advised of a guaranteed count by 12:00 pm, Should you wish to offer a “Tableside Choice” for any other course, staffing guideline; a $175 per bartender, per hour charge will apply. A move the function to the backup location and notify the client. five-business days prior, the “Number Expected” as indicated on the a $15 per person surcharge will apply per course. A maximum of cashier fee of $175 per hour will apply if a cash bar is selected. • Lunch: 8 am, the day of the event Banquet Event Order, will become the guarantee. two choices can be offered for courses other than the entree. No • Dinner: 10 am, the day of the event tableside choice can be offered for the first course.Pre-Selected We welcome our clients to inventory the bars before and after the function. Guarantees for functions occurring on Saturday, Sunday and Monday Choice of Entree: A pre-selected choice of three entrees (including Please advise your Meetings and Special Events Manager the day prior Once the weather call has been made and weather conditions require the must be provided by 12:00 noon the previous Monday. For functions with a vegan or vegetarian option) is available for your guests. to event if you wish to participate in the beverage inventory. Any wines function to be moved while set-up is in progress or during the event, a $25 guarantees above 100, we will set for up to 5% over (tables and chairs) • If the entree prices differ, the higher price prevails. Additionally a not part of the inventory noted on our event wine list must be purchased per person labor fee will be incurred. In the event the client declines to and we will prepare to serve up to 2% over your final guarantee upon $20 per person premium applies. by the case. move their function to a different location as recommended, but requests request. For functions with guarantees below 100, we will set and prepare • An accurate count of each meal is required by 12pm, five business tables, chairs and linen to be pre-set in back up space to shorten transition for the guaranteed guest count. Should your guaranteed final attendance days prior to the event. If not received by this time, pricing for OUTDOOR FUNCTIONS delays, a $10 per person charge will be incurred. be significantly less than your tentative count, the hotel reserves the right tableside service will apply. For safety reasons, no glass or china is allowed for use at outdoor function to move your event to a more suitable location to better serve your guests. • Individual place cards denoting the entree selection are required. locations. Please note that open flames are not allowed indoors; therefore, OUTDOOR SETUP AND BREAKDOWN Any changes or additions to food or beverages made 14 or fewer days Clients may supply the place cards or The Ritz-Carlton, Kapalua some cooking stations must be altered if the event is moved indoors. An outdoor premium of $3500 applies to all outdoor locations due to the prior to a function’s date will incur additional air freight charges, starting will supply at a cost of $4 per place card. Meals: Plated & Family Style meals are offered at indoor locations only. additional operational resources required to service the event. at $500. • Printed menu cards may also be purchased at $8 per menu card. Pool Events: In order to preserve the Hotel’s guest experience at the • This fee includes private use of the outdoor location reserved, pool, poolside events cannot begin before 7 pm and set up cannot start operational service tents, tables, chairs, standard linens, and PLATED MEALS BUFFET MEALS before 5 pm. additional set-up and tear down labor. • There will be a minimum labor charge of $500 for any plated meal • All breakfast buffet meal functions require a minimum guarantee • Furniture removal fees may apply based on the needs, set-up of the function with a guarantee under 25 guests. of 25 people and lunch and dinner buffets require a minimum Curfew: The Kapalua Community and Maui County requires that all event and location. • For plated meals, alternating desserts are available at an additional guarantee of 50 people. Meal functions falling under the minimum entertainment and amplified sound occurring outdoors or in the Anuenue • All events at the Pool have a fee of $5000 which includes the $5 per person. guarantee are subject to a $500 production fee per buffet meal room begin no earlier than 10 am and must conclude by 10 pm. outdoor premium and the furniture removal and reset. • Personalized Dessert Presentation: Chocolate corporate identity or function under the minimum requirement. personalized logo added to any dessert, minimum order 40 • Banquet buffets offer limited quantities of food and food pieces, please allow three weeks for special order. Additional $10 preparation is based on one serving per person. Additional to menu price, per person servings may be purchased at appropriate prices. Buffets are designed for a two-hour time limit to preserve food safety and MULTI-ENTRÉE quality. An additional 30 minutes is available for $15 per person For groups of 300 people or less a choice of entree may be offered table- or 1 hour for $25 per person per hour for breakfast and lunch. side at the time of the event. A four course menu is required for a choice For Dinner an additional 30 minutes would be $30 per person or of entree offered tableside at dinner. Prior to dinner service, guests will be $50 per person per hour. asked for their entree selection. The two courses prior to the entree allow • Stations, either displayed or action, will be prepared for the entire our culinary team the time needed to prepare the entrees “a la minute.” guarantee and not for a portion thereof. If the entree prices differ, the higher price prevails. • Breakfast enhancements require a minimum purchase of • Two entree choices: Offered at $30 per person premium, added to continental breakfast and require a guarantee equal to the the highest priced selection expected guest count.

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(PSAV), located at the Resort. A detailed list of services and policies SPECIALTY PERMITS are available from your Meetings and Special Events Manager. It is The Ritz-Carlton, Kapalua will be happy to coordinate special requests important to note that all rigging in the Aloha Garden Pavilion and and acquire the appropriate permits for fireworks, casino parties Ballrooms (regardless of your chosen audio visual /production or use of gaming devices. Permit and handling fees will apply company) must be contracted through PSAV. This requirement is for each permit coordinated based on county official needs. Due to lengthy to ensure the safety of your guests and resort liability associated county permit procedures, all requests must be received no less than 90 with elaborate production events. days prior to group's arrival.

STORAGE/PACKAGES Fireworks: Firework Displays must be approved by the resort 180 With prior coordination with the Meetings and Special Events Manager you days prior to your group’s arrival. The Resort does not take any may arrange for delivery of materials to the Hotel not earlier than responsibility for the staffing or execution of the fireworks display. PLANNER GUIDELINES & PRICING five days prior to your event. Please include on your shipping labels: group All necessary permits and insurance certification must be forwarded to name, contact person at the Hotel, date of function, and content the Resort 90 days in advance. of the box or package. C.O.D. deliveries will not be accepted. • Function lighting is additionally required and coordinated through SIGNAGE PLANNING GUIDE PSAV based on the specific needs of the event. Signage on resort property must be professionally printed or calligraphic The Ritz-Carlton, Kapalua will take all necessary care, but accepts no Please request a copy of our detailed “Meeting Planner Guide” from your • Outdoor locations are approximately a five to ten minute leisurely and approved by Hotel management prior to posting. Banners, signs, and responsibilities for damage or loss of any merchandise or articles brought Meetings and Special Events Manager. The guide has been designed to walk from the hotel entrance. If necessary, arrangements for a registration tables are intended for placement immediately outside of the into the hotel or left at the Hotel after the function. All bulk deliveries and answer many of your questions about the island, Resort and business private 6 passenger cart to outdoor venues may be arranged with event location and are not allowed in the lobby, hallways, public areas, pick-ups are through the Hotel’s loading dock. procedures of our hotel. your Meetings and Special Events Manager. A shuttle driver fee or guest floors. Raising of flags from our flag pole is not permitted. The of $75 per hour with a four hour consecutive minimum applies, posting of any items (posters, signs, etc.) on any function room walls or Please advise of large shipments in advance, as it may be necessary NON-SMOKING ESTABLISHMENT pending availability. doors is strictly prohibited. Rental arrangements can be made for easels or to arrange drayage at the client’s expense. Box movement Fee: $5.00 The Resort, in accordance with Hawai’i state law, prohibits smoking in all corkboards. Banner displays will incur an additional set-up charge. per Box incoming and $5.00 per box shipped outgoing; Crate and areas receiving service and all areas under roof, including guest rooms, OFF-PREMISE CATERING pallet movement fee: $100 each; Package and freight handling fee: lanais, restaurants, lounges, function areas and public areas. The Resort We will be more than happy to service all of your off-premise catering SECURITY $150 per hour. has designated smoking areas. needs. Should you wish to host an event off-property not serviced by The resort will not be responsible for the damage or loss of any The Ritz-Carlton, Kapalua, you are responsible for coordinating equipment or articles left in the resort prior to, during or following a appropriate weather back-up for your event at a location other than banquet function. Arrangements must be made in advance for loss The Ritz-Carlton, Kapalua. prevention officers to guard exhibits, merchandise, or any other valuables, for an additional charge of $150 per officer, per hour with a four hour DECOR / ENTERTAINMENT / OUTSIDE VENDORS consecutive minimum. Your Meeting and Special Events Manager will be happy to arrange all your decor, floral, entertainment, transportation and activity needs. The smoke detection systems at The Ritz-Carlton, Kapalua are Should you select to provide your own decoration or entertainment; the particle-based systems. If you desire to have smoke/fog machines at Hotel will not assume any liability for those arrangements. The Hotel any of your indoor functions, the smoke detectors must be disabled and reserves the right to monitor the volume of the entertainment. Please refer a fire watch conducted by resort loss prevention officers. Fire detail shifts to the Entertainment Policy for further details. All outside vendors and are based on a four hour minimum per officer at the charge of $150 per entertainment shall enter and leave through the Employee entrance and officer, per hour. obtain on premise passes. Set-up and/or rental fees will be assessed for staging, dance floor, lighting and power if the entertainment or decor is OFFICES not coordinated by The Ritz-Carlton, Kapalua. Decorations may not be affixed to walls, ceilings, or doorways. Additional charges may apply as a result of any physical damage to the office space It is understood that the premises will be left in a neat and orderly or excessive cleaning required. condition, free of debris or display refuse. Based on time and labor, a group will incur additional charges for the removal of the group’s Keys will be provided for securing office, storage or hospitality space. materials by the hotel staff at the close of any event. There will be a $50 charge to re-program the lock for each room. Please provide your request for the number of keys needed no less than 10 days Dressing Rooms: Dressing rooms may be provided for entertainers at prior to usage date. $500 per dressing room to include banquet chairs, tables, mirror, and a water station. Outdoor locations require a tent rental and have an AUDIO VISUAL additional charge. Audio / Visual equipment is available through Presentation Services

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