Catering & Special Events 2019

BANQUET MENUS CATERING & SPECIAL EVENTS 2019 MEET THE CHEF

EPICUREAN EXCELLENCE

LYNDON HONDA, EXECUTIVE CHEF Lyndon Honda spearheads operations as executive chef. With more than 25 years in the culinary industry, he has a global approach to food, taking inspiration from an array of cultures and cuisines including Pacific Rim and Hawaii Regional Cui- sines, as well as Italian, French, Japanese, Mediterranean, Thai, Filipino and more. After attending the Culinary Institute of the Pacific Kapi‘olani, Executive Chef Honda steadily climbed the industry ladder by executing a number of noteworthy positions. Most recently, he provided private chef services and culinary consulting through his company Laulima Events and Catering in Maui. He has helped open some of Maui’s most successful restaurants, including Maui Brewing Company, and has worked with popular local establishments Aloha Mixed Plate, Pineapple Grill, Old Lahaina Luau and 100 Wines Maui, among others. Executive Chef Honda has participated in a number of cooking competitions and festivals, and serves on the culinary advisory board for Maui Culinary Academy.

We are committed to preparing our menus with the focus on environmental and socially-responsible grown products. To maintain this focus please note that some products on our sustainable menu offerings may change on short notice based on seasonal and regional availability. To stay true to our collaborative efforts to be environmentally sustainable, we will substitute appropriate alter- natives as necessary.

All prices listed are per person, unless otherwise stated. A 20% surcharge per guest will be applied for attendee counts under guest minimum. A 25% service charge of the total food prices listed are per person, unless otherwise stated. A 25% service charge of the total food and beverage revenue (plus all applicable taxes) will be added. This includes a gratuity of 18.9% of total food and beverage revenue for banquet employees. No other fee or charge is a tip, gratuity, or service charge for any employee. Subject to change.

SHERATON MAUI RESORT & SPA 2605 KAANAPALI PARKWAY . LAHAINA, MAUI . HAWAII 96761 . USA . PHONE: (808) 661-0031

2 TABLE BREAKFAST 4 OF LUNCH 10 CONTENTS RECEPTION 19

DINNER 24

BEVERAGES/BAR 32

FOR DIETARY RESTRICTIONS FOR SHERATON MAUI RESORT & SPA'S BANQUET MENU SELECTIONS, PLEASE REFERENCE THE BELOW FOOD ALLERGY KEY

FOOD ALLERGY KEY

GF - GLUTEN FREE N - CONTAINS NUTS V - VEGETARIAN D - CONTAINS DAIRY VG - VEGAN S - CONTAINS SOY

3 BREAKFAST ALOHA CONTINENTAL BREAKFAST 34 PER PERSON, MINIMUM OF 25 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

BREAKFAST ITEMS ENHANCEMENTS JUICE (CHOICE OF ONE) (VG, GF) ELIXIRS: 90 PER GALLON Orange, pineapple or guava juice Dragonfruit mint, blueberry acai (GF, VG)

SEASONAL SLICED FRUIT (VG, GF) ISLAND BREAKFAST BOWL:12 PER PERSON MINI DANISHES & CROISSANTS (V, D, N) House-made granola, sweet potato, poi, papaya, Big Island honey (V, N) LOCAL FRUIT PRESERVES (GF, VG) DRY CEREALS: 8 PER PERSON WHIPPED HONEY BUTTER (GF, D, V) Skim and whole milk (almond and soy milk available upon request) (V, S) YOGURT (CHOICE OF ONE) (GF, D, V) Original, fruit

4 BREAKFAST PLATED BREAKFAST MINIMUM OF 30 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

BREAKFAST SELECTIONS All plated breakfasts are served with choice of one: fresh squeezed orange juice, fresh brewed regular, decaffeinated Royal Kona® coffee and assortment of tea and mini banana bread.

PANIOLO BREAKFAST 44 Farm fresh scrambled eggs, Portuguese sausage, garlic fried rice (D, S)

HAWAIIAN SWEET BREAD FRENCH TOAST 40 Honey whipped butter, coconut and maple syrup Hickory smoked crispy bacon or pork link sausage (D)

VEGETABLE FRITTATA 37 Maui Surﬁng Goat cheese, Maui onion, fresh baby spinach, sweet julienne bell peppers, Big Island mushrooms (GF, V, D)

Served with roasted red pepper and tomato salsa, herb toasted breakfast potatoes

TRADITIONAL EGGS BENEDICT 47 Toasted English muffins, poached farm fresh eggs, grilled Canadian bacon, hollandaise sauce, homestyle breakfast potatoes with sautéed Maui onions and fresh Kula herbs (D)

ENHANCEMENTS Individual plain, fruit or low-fat yogurt 8 (GF, V, D) Sunrise papaya with seasonal berries, lime 10 (VG, GF) Maui Gold pineapple 11 (GF, VG) Assorted slice fruit plate 16 (GF, VG) Individual boxed cold cereal with whole & 2% fat milk 8 (V, S) Fresh seasonal tropical fruit bowl 14 (GF, VG)

5 BREAKFAST BREAKFAST BUFFET ALOHA MAUI MORNING 50 PER PERSON, MINIMUM OF 50 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

STARCHES (CHOICE OF 1) KIM CHEE FRIED RICE: scallions, soy sauce, onions (S) HOMESTYLE POTATOES: peppers, onions (V,D) HASH BROWNS: shredded potatoes (V, D) GARLIC FRIED RICE: soy sauce, sesame oil, garlic, oyster sauce, scallions(V,S) BREAKFAST ITEMS SWEET POTATO HASH: onions, cilantro (GF, V) Choice of one: Orange, pineapple or guava juice (GF, VG) VEGGIE FRIED BROWN RICE: olive oil, garlic, carrots, Season sliced fruit (GF, VG) asparagus, onions, scallions (V, S) Mini danishes & croissants (V, D, some contain nuts) Local fruit preserves (GF, VG) Whipped honey butter (GF, V, D) ENHANCEMENTS ADDITIONAL 10 PER PERSON PER ITEM Choice of one: Original yogurt, fruit yogurt (GF, V, D) KALUA PORK HASH: a local take on corned beef hash (GF) HAMBURGER STEAK: caramelized onions, mushroom gravy (D) TURKEY SAUSAGE PATTIES: sage garlic jus (GF) EGGS SHOYU HOT DOG: sweet soy sauce, scallions (S) FARM FRESH SCRAMBLED EGGS (GF) CHORIZO: onions, cilantro (GF) Maui tomato salsa CREOLE DUCK CONFIT HASH: sweet potatoes, onions, herbs (GF) CHAR SIU PORK: scallions (S)

ADDITIONAL 12 PER PERSON PER ITEM MEATS BREAKFAST CASSEROLE: (CHOICE OF 2) sweet bread, Portuguese sausage, cheese, mushroom gravy (D) HICKORY SMOKED BACON (GF) CINNAMON APPLE BRIE FRENCH TOAST: ISLAND PORTUGUESE SAUSAGE (GF) cinnamon apples, melted brie (D) PORK SAUSAGE LINK (GF) POI BANANA PANCAKES: toasted coconut, liliko’i sauce (D) CHICKEN MANGO SAUSAGE (GF) BISCUITS & GRAVY: sausage gravy (D) TURKEY SAUSAGE LINK (GF) COCONUT WHOLE WHEAT PANCAKES: a healthier alternative (D) CINNAMON ROLL PANCAKES: vanilla cream cheese frosting (D)

6 BREAKFAST BREAKFAST STATION ENHANCEMENTS

BREAKFAST ENHANCEMENTS ARE AN ADDITION TO BUFFET OR PLATED MEAL OPTION. MINIMUM OF 25 GUESTS. CHEF ATTENDANT FEE FOR 90 MINUTES OF CONTINUOUS SERVICE IS 250 PER ATTENDANT. SUBECT TO CHANGE. A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

OMELETS (ADDITIONAL 17 PER PERSON + CHEF ATTENDANT FEE) Bacon, honey cured ham, island Portuguese sausage, WAFFLES (ADDITIONAL 12 PER PERSON) onions, tomatoes, spinach, mushrooms, sweet peppers, Belgian waffles (D,S), shredded cheese (GF, D) fresh berries, vanilla whipped cream, maple syrup, maple bourbon butter, liliko‘i syrup (D) BENEDICTS (ADDITIONAL 12 PER PERSON, CHOICE ADD BUTTERMILK FRIED CHICKEN (D) 10 OF 1) Poached eggs, hollandaise variations (D) (ADDITIONAL 10 PER PERSON, CHOICE OF 1) Shichimi seared tuna, kalua pork, prosciutto ham, BITES pesto portobello mushroom (D) QUICHE LORRAINE: Hickory smoked bacon, swiss cheese, caramelized onions (D) Buttermilk biscuits, jalapeno sweet corn cakes, English muffins, garlic bread (D, S) MINI SMOKED SALMON BAGELS: Capers, shaved red onions, dill crème fraiche (D)

LOCO MOCO (ADDITIONAL 15 PER PERSON) MINI SMOKED TURKEY CROISSANTS: All beef hamburger patty, garlic fried rice, Maui onion Smoked gouda cheese, avocado (D) brown gravy, farm fresh fried egg (D)

7 BREAKFAST GRAB & GO BREAKFAST MINIMUM OF 15 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

QUICK BITE 24 Granola bar, whole fruit OJ, cranberry, tropical juice or bottled water (GF, V, VG, N, S)

CHOICE OF (1) Fresh baked mini liliko‘i bread Guava-strawberry muffin (V, D)

BIG BITE TO GO 27 Granola bar, whole fruit OJ, cranberry, tropical juice or bottled water (GF, V, VG, N, S)

CHOICE OF (1) SPAM & EGG MUSUBI: seasoned nori wrapped steamed rice, spam and egg (GF) EARLY RISER: Canadian bacon, eggs, pepperjack cheese, English muffin (D)

BIGGER BITE TO GO 34 Granola bar, whole fruit OJ, cranberry, tropical juice or bottled water (GF, V, VG, N, S)

CHOICE OF (1) Ham, egg & Swiss cheese croissant (D) Portuguese sausage, cheddar cheese, furikake hash browns burrito (D)

(A $4 SURCHARGE PER GUEST WILL BE APPLIED FOR GRAB & GO LUNCH ITEMS CONSUMED IN THE EVENT SPACE)

8 BREAKFAST

Our breaksMORNING welcome a minimum of 30 guests and are BREAKSbased on 30 minutes of continuous service. (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

SELECTIONS ENHANCEMENTS Available until 11 AM

Macadamia nut blondies 50 PER DOZEN (V,N,D) POWER UP 42 Fresh baked cookies 50 PER DOZEN (V,N,D) House made granola, dried tropical fruit (GF, V, N, S) Individual yogurt, plain or fruit 8 EACH (GF,V,D) Fresh baked banana bread (V, D) Plain or strawberry yogurt (GF, V) Local granola and yogurt parfait 10 EACH (GF,V,N,S) Blended fresh fruit smoothie: apple banana, Whole fresh fruit 4 EACH (GF,VG) Kula strawberry, mango, acai (GF, V) Kula strawberries with freshly whipped sweet cream and Hawaiian raw sugar 8 PER PERSON (GF,V,D) SUSTAINABLE MORNING BREAK 37 Granola bars 5 EACH (V,D) Maui Gold® minted pineapple chunks (GF, V, VG) Roasted mixed salted nuts (2 lbs) 62 (GF,V,VG,N) Moloka‘i sweet ripe watermelon (GF, V, VG) House made granola with dried tropical fruit (GF, V, N, S) Assorted freshly baked mini muffins (V, N, D) REFRESHING ELIXIRS Fresh fruit infused iced ﬁltered water KICK START 40 Pineapple raspberry ginger (V, N, D) Freshly baked banana bread Mango lime mint Fresh fruit salad (GF, V, VG) Orange strawberry lemongrass 80 PER GAL Choice of one: Guava nectar, orange juice or mango juice (GF, V, VG) Kona® regular or decaf coffee or selection of Tazo® tea and condiments 82 PER GAL Freshly brewed Kona coffee (regular and decaf), assorted Tazo teas Aloha Maid® tropical specialty fruit juice 6 EACH Naked® coconut water 8 EACH ENERGIZE 27 Perrier® sparkling bottled water 5 EACH Granola bar (GF, V, N, S) Still bottled water 5 EACH Fresh fruit salad (GF, V, VG) Assorted fresh baked mini muffins (V, N, D) ASSORTED CANNED SOFT DRINKS Individual Pepsi®, Diet Pepsi®, Sierra Mist® 5 EACH Starbucks® Mocha Coffee 6 EACH Starbucks® Frappucino 6 EACH

9 LUNCH THE NOODLE BAR LAND-OCEAN-GARDEN 77 PER PERSON, MINIMUM OF 30 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

NOODLES (CHOICE OF 3) BROTH (CHOICE OF 2) -Buckwheat Soba (V) -Soy shichimi (S) -Ramen (V) -Japanese curry (S) -Udon (V) -Shiitake pork bone -Vermicelli (V) -Pho -Fried Chow Fun: black bean sauce, -Dashi wakame bean sprouts, cilantro (V, S) -Red miso (S, V) -Fried Yakisoba: house sauce, onions, scallions (V, S) SHAKES LAND (CHOICE OF 2) Shichimi, furikake, sansho, chili flakes (GF, V) -Char siu pork (S) -Soy braised pork belly (S) -Yakitori chicken (S) FIRE -Kalbi shortribs (S) Sriracha, rayu chili oil, sambal (GF) -Teriyaki beef (S) -Sweet mirin eggs (GF) -Pork gyoza (S) DESSERTS Green tea ice cream (GF, V, D) Kabocha squash cheesecake with sweet azuki beans (D, V) OCEAN (CHOICE OF 1) -Shrimp tempura -Crab (GF) ENHANCEMENTS -Butteryaki fried fish (S) Add any 1 Noodle 6 PER PERSON -Kamaboko fishcake Add any 1 Land 8 PER PERSON -Wakame (GF, VG, V) Add any 1 Ocean 10 PER PERSON -Steamed shrimp shumai (S) Add any 1 Broth 5 PER PERSON GARDEN Add 62 Degree Egg 3 EACH Sansho spiced tofu bean sprouts, kimchi, bamboo shoots, tempura flakes baby bok choy, Thai basil, Kai choy, Shiitake mushrooms (V, VG)

10 LUNCH DELI BOARD 57 PER PERSON, MINIMUM OF 30 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

SALADS CHARCUTERIE & CHEESE KULA GREENS shaved radish, roasted beets, Capicola, herb roast beef, smoked turkey breast, shiso ranch dressing (GF, V) black forest ham (GF)

Albacore tuna, capers, caramelized fennel, lemon EVOO QUINOA roasted butternut squash, kale, (GF) citrus maple syrup vinaigrette (GF, V) Waipoli leaf lettuce, vine ripened tomatoes, HARISSA PEARL COUSCOUS sundried tomato, Kala- shaved Maui onions (V, VG, GF) mata olives, roasted red pepper, basil, feta (V, D) Pickles, honey mustard, whole grain mustard, mayonnaise, Cabernet mayonnaise (GF, V)

DESSERTS Swiss, provolone, smoked cheddar, jalapeno jack cheeses Goat cheese brownie bites (V, D) (GF, V, D) Sweet potato cookies (GF, V, N) Foccacia, ciabatta, Maui crunch, brioche rolls (V, D)

Maui potato chips, caramelized Maui onion dip (GF, V, D)

11 LUNCH GRAB & GO LUNCH MINIMUM OF 15 GUESTS

(A 20% SURCHARGE PER GUEST WILL BE AP- PLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

WIKI WIKI 37 Maui style potato chips (GF, V, VG) Whole fruit (GF, V, VG) Assorted cookies (V, N, D) Waipoli Farms lettuce, sliced vine ripened tomato, shave Maui onion (GF, V, VG)

CHOICE OF (1) Oven roasted turkey with brie cheese and pesto mayo on herb foccacia (D)

Herb roast beef with cheddar cheese, A-1 horseradish mayo on French roll (D)

Honey cured ham with smoked gouda cheese, liliko‘i mustard on Maui crunch bread (D)

Grilled herb marinated vegetables, Kalamata hummus spread in a spinach ﬂour tortilla wrap (V)

BENTO BOX 44 Mochiko chicken wings (S) grilled yuzu sweet soy beef (S) butteryaki mahi mahi (S) pickled vegetables & steamed furikake rice (GF, V, VG)

(A $4 SURCHARGE PER GUEST WILL BE APPLIED FOR GRAB & GO LUNCH ITEMS CONSUMED IN THE EVENT SPACE)

12 LUNCH

PA‘INA 72 PER PERSON, MINIMUM OF 30 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

SALADS ACCOUTREMENTS Island cobb salad: Waipoli baby romaine, Kalua chicken, Green leaf lettuce (GF, V, VG) Kula corn, Maui Goat cheese, avocado, tomato, tomatoes (GF, V, VG) Maui onion dressing (GF, D) shaved Maui onions (GF, V, VG) Potato macaroni salad: celery, mayo, furikake (V) kaki mochi (S) Roasted pineapple slaw: cabbage, dijon herb vinaigrette kizami nori (GF, V) caramelized pineapple pickled jalapeno soy sesame mayo (S) FROM THE GRILL guava ketchup (GF, V) (CHOICE OF 3) liliko‘i mustard (GF, V) mango relish (GF, V) Burgers, turkey burgers, veggie burgers Portuguese sausage dogs, all beef hot dogs (GF, veggie burgers = V) DESSERTS Bacon pecan tart with caramelized Maui onion jam & dulce de leche (N, D) BUNS Chocolate covered liliko‘i bars (D) Hot dog & hamburger buns (D) Gluten free buns (GF, V, VG)

13 LUNCH GLOBAL TAQUEIRA STAND 67 PER PERSON, MINIMUM OF 30 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

BUILD YOUR OWN TACOS CHOICE OF 3 MEXICAN STYLE TINGA: Shredded chicken, chipotle, tomatoes, onions (GF) PERUVIAN STYLE LOMO SALTADO: Tri tip, onions, peppers, soy sauce, French fries (S) MEXICAN STYLE SALSE VERDE: pork, tomatillos, cilantro (GF) BRAZILIAN STYLE CHIMICHURRI PESCADO: Fish, cilantro, red pepper, chili ﬂakes, lemon juice (GF) COLOMBIAN STYLE CAMARONES A LA CRIOLLO: Shrimp, coconut milk, toasted coconut, cumin, cilantro (GF)

SERVED WITH Brussel sprout cabbage slaw (GF, V) Roasted tomato salsa, avocado fresca, cilantro lime crema, black beans (GF) Cotija cheese, shredded cheese, pickled onions, lime wedges (D) Warm ﬂour & corn tortillas (corn = GF)

Tajin spiced tortilla chips with mango pico de gallo (GF, V) Cilantro jicama pineapple (GF, V)

DESSERTS Maui Brewing Company Coconut Porter ﬂan (V, D) Apple pie tamale with smoked maldon salt & dulce de leche (GF, D, V)

14 LUNCH LUNCH BREAKS OUR BREAKS WELCOME A MINIMUM OF 30 GUESTS AND ARE BASED ON 30 MINUTES OF CONTINUOUS SERVICE. (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM) AVAILABLE FROM 11 AM - 5 PM.

WHAT YOU CRAVE 32 PER PERSON FRESH OVEN BAKED COOKIES FRESH POPCORN 12 PER PERSON White chocolate chip, peanut butter, oatmeal raisin, Furikake, sharp cheddar, kettle corn flavors chocolate chip (V, N, D) (GF, V, D for sharp cheddar flavor) HAAGEN-DAZ NOVELTY ICE CREAM BARS FRESH BAKED COOKIES 50 PER DZ Vanilla, chocolate and coffee ice cream bars, raspberry sorbet, all White chocolate chip macadamia nut, peanut butter, oatmeal fruit popsicles (GF, V, D) raisin, chocolate chip (V, N, D) BOTTLED MILK MACADAMIA NUT BLONDIES OR 2%, non-fat, chocolate (GF, V, D) FUDGE BROWNIES 50 PER DZ Fresh out of the oven (V, N, D) 37 PER PERSON ACHIEVE GRANOLA BARS 5 EACH Domestic and imported cheese display (GF, V, N, D) Sesame lavash, crostini CANDY BARS 4 PER ITEM tortilla chips, guacamole & tomato salsa (GF, V, VG) Snickers, Kit Kat, Twix, M&Ms (V, N, D) Lemonade, iced tea ROASTED MACADAMIA NUTS 40 PER LB Hawaiian sea salt (GF, V, N, VG) SUSTAINABLE AFTERNOON BREAK 27 PER PERSON BOWL OF MIXED NUTS 62 PER 2 LB (GF, V, VG, N) Edamame hummus & sweet roasted red pepper hummus (GF, V, REFRESHING ELIXIRS 80 PER GAL (GF, V, VG) VG) Fresh fruit infused Served with sesame lavash and bagel chips (V, VG) Pineapple raspberry ginger, cucumber lime mint or orange strawberry lemongrass AUTHENTICALLY DELICIOUS 32 PER PERSON RED BULL FLAT BREAD PIZZAS: Regular or sugar free 8 PER DRINK Pepperoni, hamakua mushroom with Portuguese sausage; ALOHA MAID® TROPICAL FRUIT JUICE 6 PER CAN Fresh mozzarella with basil and vine ripened tomato; Orange passion, guava Honey glazed ham with Maui Gold pineapple (D) KONA® REGULAR OR DECAF COFFEE OR SELECTION OF TAZO® TEA 82 PER GAL ENHANCEMENTS with condiments GARDEN CRUDITES 19 PER PERSON ASSORTED CANNED SOFT DRINKS 5 PER DRINK Assorted crisp market vegetables, low fat yogurt ranch (D), Individual Pepsi®, Diet Pepsi®, Sierra Mist® hummus, sun dried tomato cumin chili pesto (GF, V) BOTTLED WATER WARM BAKED CORN CHIPS 11 PER PERSON 5 PER ITEM Fresh tomato salsa and authentic guacamole (GF, V, VG) PERRIER SPARKLING BOTTLED WATER 5 PER ITEM BAKED CHIPS & DIPS 18 PER PERSON Mulitigrain and Simply Naked pita chips, red pepper hummus and eggplant dip (V, VG) MINI FINGER SANDWICHES 72 PER DZ, MINIMUM 2 DZ - Roast beef, cucumber, cream cheese, micro greens (D) - Curry chicken salad (D) DOMESTIC & IMPORTED CHEESE BOARD 16 PER PERSON Soft aged French brie, smoked cheddar, Boursin, pepper jack, Maytag Blue, smoked Gouda, Maui Surfing Goat cheese Accompanied with red berries and dried fruit (GF, V, N, D) Assorted crackers, lavash and sliced fresh baguette HAAGEN-DAZ NOVELTY ICE CREAM BARS 7 EACH Vanilla, chocolate and coffee ice cream bars, raspberry sorbet, all fruit popsicles (GF, V, D) 15 LUNCH PLATED LUNCH 62 PER PERSON

ALL PLATED LUNCHES ARE SERVED WITH FRESHLY BREWED KONA® DECAF AND REGULAR COFFEE, AN ASSORTMENT OF TAZO® TEAS, AND FRESH BREAD OR ROLLS. ALL PLATED LUNCHES REQUIRE A 2 COURSE MINIMUM AND WELCOME 30 OR MORE GUESTS. (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

STARTER COURSE (CHOICE OF 1) TRADITIONAL CAESAR – Romaine hearts, parmesan cheese, creamy Caesar dressing (V, D) WAIPOLI GREENS – Upcountry greens, watermelon radish, Hawaiian sweetbread croutons, cherry tomatoes, herb vinaigrette (V, D) ROASTED KABOCHA SOUP – Coconut milk, kaffir lime (GF, V, D) MAUI VEGETABLE MINESTRONE – Local herbs, white bean, smoked ham (GF) TOMATO CAPRESE SKEWERS – Macadamia pesto, balsamic (GF, N, V) PORK BELLY BAO BUN – Hoisin, cucumber, cilantro (D, S)

ENTREE COURSE (CHOICE OF 1) MACADAMIA CRUSTED HAWAIIAN FISH – Baby bok choy, Maui Gold pineapple salsa, Asian chimichurri (D, S, N) HERB PARMESAN CHICKEN BREAST – Grilled vegetable medley, penne pasta, garlic cream sauce (D) FLAT IRON STEAK – Baby carrots, roasted baby potatoes, Herb De Provence butter (GF, D) CANTONESE STIR FRY – (Choice of beef, chicken, or shrimp) oriental vegetables, white rice, kung pao sauce (S)

DESSERT COURSE (Choice of 1) LILIKO‘I CHEESECAKE (V, D) TRIPLE CHOCOLATE MOUSSE CAKE (V, D) EXOTIC FRUIT TART (V, D) ENHANCEMENTS GUAVA CHIFFON CAKE (V, D) • Add 1 starter or dessert course – ADD 8 PER PERSON • Add 1 entrée course – ADD 15 PER PERSON • Add intermezzo course (choice of 1) – ADD 8 PER PERSON Liliko‘i sorbetto or lychee sorbetto (V) • Add cheese course – ADD 12 PER PERSON Brie, bleu, smoked gouda, manchego, ﬁg jam, crostini (V, D) • Sub Entrée course with island style plate lunch course – ADD 15 PER PERSON Hibachi grilled sirloin of beef (S), breaded mahi mahi (D), chicken katsu, steamed white rice, pickled Napa cabbage (S)

16 LUNCH PLATED LUNCH 77 PER PERSON

STARTER COURSE (CHOICE OF ONE) DESSERT COURSE (CHOICE OF ONE) ROASTED BEET SALAD – Goat Cheese mousse, KONA COFFEE CRÈME BRULEE (GF, V, D) radish, granola, liliko‘i vinaigrette (V, D, N) MAUI GOLD PINEAPPLE UPSIDE DOWN CAKE COMPRESSED WATERMELON – Baby arugula, (V, D) pumpkin seeds, feta, balsamic reduction (GF, V, D) PEANUT BUTTER CHOCOLATE TORTE (V, D, N) BUTTERNUT SQUASH BISQUE – Sage marshmallow, CHEESECAKE “LASAGNA” – Puff pastry, Kahlua creme (V, crispy sage (GF, V, D) D) ROASTED CORN CHOWDER – Bacon, sweet corn, baby potato (D) AHI BRUSCHETTA – Mozzarella, EVOO, micro basil (V, D) THAI STYLE SHRIMP – Green papaya, chile lime ENHANCEMENTS vinaigrette (GF, V) • Add 1 starter or dessert course – ADD 8 PER PERSON • Add 1 entrée course – ADD 15 PER PERSON • Add intermezzo course (choice of one) – ADD 8 PER PERSON Liliko‘i sorbetto or lychee sorbetto (V) (CHOICE OF ONE) ENTRÉE COURSE • Add cheese course – ADD 12 PER PERSON SEAFOOD PASTA – House cut pasta, shrimp, scallops, cala- Brie, bleu, smoked gouda, manchego, mari, asparagus, garlic parmesan cream (V, D) ﬁg jam, crostini (V, D) SEARED FILET MIGNON – Hamakua mushroom ragout, • Sub entrée course with island style plate lunch course – ﬁngerling potato, Cabernet demi (GF, D) ADD 15 PER PERSON HERB ROASTED HALF CHICKEN – Parmesan, Hibachi grilled sirloin of beef, breaded mahi mahi, tomato ragu, grilled asparagus (D) chicken katsu, steamed white rice, FRESH CATCH – Garlic rice, pohole salad, pickled Napa cabbage (S) sea asparagus, limu nage (V, D, S)

17 LUNCH/DINNER SLIDER STATION MINIMUM 2 DOZEN ORDER OF EACH ITEM

STEAK 10 EACH Tenderloin of beef, caramelized Maui onions, Cabernet mayo (D)

SEARED AHI (COLD) 10 EACH Volcano spiced tuna, edamame hummus, yuzu sweet soy (D, S)

KALUA PORK 8 EACH Kula lavender BBQ sauce, slow cooked shredded pork, pineapple coleslaw (D, S)

GUAVA BBQ BEEF 8 EACH Flap meat braised in soy sauce, guava juice, hoisin with caramelized onions and poi mayo (S, D)

BOURSIN CHICKEN SALAD & AVOCADO (COLD) 8 EACH Boursin, sour cream, mayo, celery (D)

MOROCCAN SPICED LAMB 10 EACH Balsamic Maui onion jam, baked feta, smoked paprika mayo, baby arugula, curry slider buns (D)

HAWAI‘I RANCHER’S BEEF 12 EACH Merlot poached pear, brie cheese, baby arugula (D)

HARISSA GRILLED VEGGIES (COLD) 8 EACH Roasted red pepper, harissa spice garlic rubbed veggies (V, D)

CORNED BEEF 10 EACH Maui Brewing Co. Bikini Blonde saurkraut, horseradish peppercorn mayo (D)

CURRY CRAB & BACON (COLD) 10 EACH Lump crab, curry spice, mayo, lemon EVOO, applewood smoked bacon (D)

LONGANISA STEAMED BUNS 10 EACH Filipino sweet sausage, calamansi patis mayo, watercress (D)

18 RECEPTION

Reception Tables welcome RECEPTION50 or more guests and are ordered for the guaranteed TABLE number of guests. The table offerings are successfully combined as specialty stations at receptions and may be added to lunch or dinner tables. Based on 90 minutes of continuous service. (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

MAUI SUSHI 800 ISLAND PASTA TABLE 32 PER PERSON California, pickled vegetable, cucumber and tuna rolls served To include two types of pasta and two house made sauces, with soy sauce, wasabi and pickled ginger (100 pre-sliced pieces) assorted toppings, freshly grated Reggiano parmesan, chili (S) pepper flakes, Hawaiian rock salt, cracked black pepper and freshly chopped herbs DOMESTIC AND IMPORTED CHEESE BOARD PLEASE SELECT TWO: 26 PER PERSON Penne, linguine or fettuccine (V) Soft aged French brie, smoked cheddar, boursin, pepper jack, Maytag Blue, smoked gouda, PLEASE SELECT TWO: Maui Surfing Goat® cheese Fire roasted tomato herb sauce (V, VG, GF) Accompanied by red berries and dried fruit Bolognese (ground pork, veal and Italian herbs) (GF) Assorted crackers, lavash and sliced fresh baguette (V, D) Alfredo (garlic, cream, freshly grated Reggiano Parmesan) (V, D) CHILLED VEGETABLE CRUDITÉS 22 PER PERSON Macadamia nut pesto (V, N, D) An assortment of vegetables, broccoli, cauliflower, carrots, celery, sweet bell peppers, cucumber, assorted olives, creamy CHARCUTERIE AND CHEESE BOARD 32 PER herb dressing (V, D) PERSON Sliced cured salami, prosciutto, mortadella, soft aged French RUSTIC ANTIPASTO DISPLAY 28 PERSON brie, smoked cheddar, Maui Surfing Goat cheese, manchego Marinated grilled vegetables, sliced cured meats cheese, fig jam, pepperoncini, caper berries, dijon mustard, salami, prosciutto, mortadella, assorted cheeses crostini and assorted crackers (D) pasta salad, baby artichoke salad with capers assorted olives, artisan style bread and rolls (D) DIM SUM DISPLAY 28 PER PERSON 1 of each per person: Shrimp & pork dumplings, char siu pork HANA FRUIT STAND 22 PER PERSON bao buns, chicken lemongrass potstickers, deep fried pork Freshly sliced local and seasonal fruit potstickers, vegetable egg rolls (vegetable egg rolls = V) Maui Gold® pineapple, Puna papaya, cantaloupe and juicy Served with two dipping sauces: mustard soy & chili honey Moloka‘i watermelon, red berries and grapes (V, VG) (S) 19 RECEPTION RECEPTION TABLE DESSERTS Reception Tables welcome 50 or more guests and are ordered for the guaranteed number of guests. The table offerings are successfully combined as specialty stations at receptions and may be added to lunch or dinner tables. Based on 90 minutes of continuous service. (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

MOANA SWEET SHOPPE 28 CHOICE OF 4 MINI DESSERTS: Creme brulee: green tea, passion fruit, mango or Ka‘anapali coffee (GF, V, D) Macadamia nut squares (V, N, D) Fruit and berry tartlets (V, D) Macadamia nut Florentine with vanilla custard and berries (V, D, N) Lilikoi cheesecake (V, D) Chocolate covered strawberries: dark, milk or white chocolate (V, D) Chocolate dipped macaroons (V, D) Chocolate proﬁteroles (V, D) White chocolate coconut cup (V, D) Mousse au chocolat (V, D) Kona® regular or decaf coffee or selection of Tazo® tea and condiments

BLACK ROCK ICE CREAM SUNDAE BAR 26 ICE CREAM CHOICE OF TWO: Chocolate, vanilla, Kona coffee, macadamia nut (V, D,N) Tahitian vanilla bean sweet cream (V, D) Toasted coconut shavings (V, VG) Oven roasted chopped macadamia nuts (V, VG, N) Maui Gold® pineapple chunks (V, VG) Oreo cookie crumbs (V) Mini M&M's®, Sprinkles, hot fudge, strawberry & mango sauces (V, D) *An attendant fee of 75 is required for the sundae bar

MAUI MADE DESSERT BAR 32 Sheraton Maui Resort & Spa is proud to partner with local companies and offer a unique taste of Maui Mini Donuts from Donut Dynamite, “Island Style” Cheesecake made from ‘Ulu (breadfruit) from Pono Pies *Allergens may vary, please consult culinary team for allergy information

HOKU DESSERT CART 28 Macadamia nut tarts (V, D, N) Fresh fruit tarts (V, D) Coconut cream pie (V, D) Guava chiffon cake (V, D) Chocolate macadamia nut cream pie (V, D, N)

SHAVE ICE 11 Hawaii's favorite frozen treat served with a rainbow of ﬂavored syrups (GF, V)

20 RECEPTION RECEPTION TABLE PUPU (APPETIZERS) MINIMUM ORDER OF 2 DOZEN FOR EACH ITEM OPTIONAL TRAY PASSED: Tray passed canapés require (1) server per every 50 guests. Server fees are $150 per server, per hour.

GARDEN OCEAN (KAI) LAND (‘AINA) SPANAKOPITA 6 EACH SHRIMP COCKTAIL (Cold) 8 EACH CHAR SIU PORK BAO (D, S) 7 EACH Spinach, feta cheese, phyllo dough Umeboshi limu cocktail sauce, CHICKEN LEMONGRASS (V, D) lime wedge (GF) POTSTICKER 7 EACH EDAMAME POTSTICKER 6 EACH OYSTERS ON THE HALF SHELL Chili honey dipping sauce (S) Shiso ponzu (V, S) (Cold) 8 EACH BEEF SATAY 7 EACH Cocktail sauce, mignonette, lemon wedges VEGETABLE EGG ROLL 6 EACH Roasted macadamia nut sauce (N, S) Mustard soy dipping sauce (V, S) (GF) DEEP FRIED PORK POTSTICKER LOBSTER EMPANADA 8 EACH CURRY DEVILED EGG 6 EACH 7 EACH Tobikko (V, S) Cilantro lime aioli (D) Mustard soy dipping sauce (S) GRILLED POLENTA 8 EACH SHRIMP & PORK DUMPLING CHICKEN KATSU SKEWERS 7 EACH Sundried tomato caponata, baked feta 8 EACH Mango sriracha ketchup cheese (GF, V, D) Ginger, garlic, soy sauce, ginger in a wonton KALUA DUCK SWEET POTATO CAKES GRILLED VEGGIE STACKS 8 EACH wrapper w/ mustard soy dipping sauce (S) 9 EACH Pesto, balsamic reduction, shaved pecori- WARM SEAFOOD TARTS 10 EACH Lychee hearts of palm relish (D) no (GF, V, D, N) Shrimp, crab, mayo, scallions, eggs, ASIAN TURKEY MEATBALL 9 EACH BRIE AND FIG JAM (Cold) 8 EACH Monterey jack cheese (D) Lemongrass cilantro gastrique (S) Toasted macadamia nuts (V, D, N) SEARED SCALLOP 10 EACH LAMB MEATBALL 9 EACH ROAST BEET SPOONS (Cold) 8 EACH Vanilla bean butter, crispy kale (D) Smoked paprika tomato sauce, manchego Maui Goat cheese, popped quinoa, micro BAKED MUSSELS 10 EACH cheese (D) green (V, D) Sriracha mayo, bonito furikake, kabayaki PESTO CHICKEN ROLLS (Cold) 9 EACH EGGPLANT ROLLATINI (Cold) 8 EACH glaze (D, S) Pesto cream cheese, mayo with balsamic to- Fresh mozzarella cheese, basil, strawberry CRISPY LOBSTER WONTONS 10 EACH mato (D, N) balsamic gastrique (V, D) Honey, garlic, soy sauce, scallions (S) KALUA CHICKEN ROLLS (Cold) 9 EACH SMOKED SALMON DEVILED EGGS Shredded kalua chicken, lomi salmon (Cold) 10 EACH Dill crème fraiche (V, D) LOBSTER GOUGERE (Cold) 10 EACH Caramelized fennel, lemon mayo (V, D)

^Consuming raw or undercooked meat, ﬁsh, shellﬁsh, eggs, or poultry may increase your risk of food borne illness.

21 RECEPTION/DINNER CARVING ACTION STATIONS Action stations welcome 50 or more guests and are designed to compliment each other or as an enhancement to reception or dinner tables. Pricing is based on 90 minutes of continuous service. Each action station is attended by a Chef – items are finished off right in front of your guests. Chef attendant fee is 250 per station. (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM) * ^ GRILL STATION 27 PER PERSON HERB CRUSTED PRIME RIB AU JUS’ Plump shrimp, marinated beef, free range chicken and fresh 750 SERVES 50 GUESTS fish skewers seared on a flat top grill (1 pc. of each per person) Slow oven roasted, horseradish sauce, mayonnaise, Accompanied by garlic herb aioli, guava bbq sauce, roasted dijon mustard, brioche slider rolls (GF, D, rolls are not GF) tomato & red pepper sauce, pineapple salsa and sliced baguette (GF, except for baguette) GUAVA SMOKED BEEF BRISKET^ 750 SERVES 50 GUESTS ^1250 SERVES 50 GUESTS WHOLE ROASTED PIG Jardinière pickles, sweet bread rolls (GF, rolls are not GF) Served with Chinese style steamed buns, brioche slider rolls, hoisin plum sauce, tomato sambal, Thai peanut sauce, ^ assortment of pickles (D, N, S) MOROCCAN SPICED RACK OF LAMB 750 SERVES 50 GUESTS ^ Tzatziki, Kalamata olive hummus spread, pita (D, GF, pita is not 30 PER PERSON, CHOICE OF TWO: SIZZLING WOK GF) Exotic spiced tender beef, juicy chicken, or savory shrimp Hot seared colorful vegetables and garlic fried rice (S) COCONUT PORTER SMOKED BEEF BRISKET^ ^ 750 SERVES 50 GUESTS BONELESS FARMER JOHN HAM Coffee coconut porter mop sauce, mustard slider rolls (GF, except 600 SERVES 50 GUESTS for rolls) Passion mustard glaze, Maui Gold pineapple salsa, sweet bread rolls (GF, D, rolls are not GF) *^ SUSHI BAR 52 PER PERSON ^ MADE TO ORDER SUSHI: LAVA SPICED BONELESS TURKEY BREAST California, pickled vegetable, cucumber and tuna rolls 600 SERVES 50 GUESTS AHI, SALMON AND SHRIMP NIGIRI Cranberry orange chutney, brioche slider rolls (GF, except for Served with soy sauce, wasabi and pickled ginger (S) rolls) ENHANCEMENTS MASHED POTATO STATION 14 PER PERSON RAW/CEVICHE BAR 17 PER PERSON Creamy Yukon potatoes Optional toppings: bacon, grilled onions, chives, cheddar, AHI AVOCADO POKE Maui onions, limu, soy sauce, scallions, gruyere cheese, sour cream, butter (GF, D) lemon EVOO (S) POISSON CRU lime marinated fresh catch, coconut milk, red bell DOMESTIC AND IMPORTED CHEESE BOARD 16 PER pepper, avocado, red onion, taro chips (GF) PERSON WATERMELON SHRIMP CEVICHE lime juice, cilantro, water- Soft aged French brie, smoked cheddar, boursin, pepper jack, melon radish, crispy plantains (GF) Maytag blue, smoked gouda, Maui Surfing Goat cheese (GF, D) Accompanied with red berries and dried fruit SEAFOOD DISPLAY 25 PER PERSON Assorted crackers, lavash and sliced bread (2 pieces of each per person) RAW OYSTERS ON THE ½ SHELL ponzu mignonette (S) ASSORTMENT OF GRILLED SEASONAL SHRIMP COCKTAIL limu yuzu wasabi cocktail sauce (GF) VEGETABLES 14 PER PERSON CRAB CLAWS lemon wedges (GF) Local tomato, red and green bell pepper, zucchini, purple eggplant, sweet Maui onion marinated in garlic, fresh cut herbs and olive oil (V, VG)

*CULINARY CHEF OR ATTENDANT FEE ~ 250 PER STATION Reception tables and action stations require a minimum of 3 selections, unless accompanied by a pre-selected table or plated 3 course menu. A 20% surcharge will be applied for every hour that food is served beyond the initial 90 minute allotment. ^Consuming raw or undercooked meat, ﬁsh, shellﬁsh, eggs, or poultry may increase your risk of food borne illness. 24 DINNER

DINNER TABLE All dinner tables feature freshly brewed Kona® regular and decaffeinated coffee as well as an assortment of Tazo® teas & condiments. Dinner tables welcome 50 or more guests, and are based on 90 minutes of continuous service. ^Consuming raw or undercooked meat, ﬁsh, shellﬁsh, eggs, or poultry may increase your risk of food borne illness.

PULEHU 158 PER PERSON PACIFIC SEAFOOD DISPLAY MEAT & SEAFOOD*: (2 pieces of each per person): NY Strip steaks topped with chilled herb & Jumbo shrimp garlic compound butter (GF, D) Alaskan snow crab claws Cold water lobster tails (1 per person), fresh cut lemon, Oysters on the half shell citrus herb butter (GF, D) Lemon and cocktail sauce Marinated boneless breast of chicken (GF, S) with grilled pineapple salsa (GF) Citrus ginger Mahi Mahi steaks (GF, D) SALAD BAR, CHOICE OF ONE: CAESAR SALAD: Tender hearts of romaine lettuce with ROASTED VEGETABLES caesar dressing, cherry tomatoes, anchovies, roasted garlic Zucchini, eggplant, Maui onion, red and green bell peppers croutons, grated parmesan cheese (V, D) Fingerling potatoes tossed in EVOO with fresh crushed garlic and garden herbs (GF, V, VG) BIBB LETTUCE SALAD: Blue cheese crumbles, candied macadamia nuts, sundried cranberries and champagne vinai- MINI TROPICAL FRUIT TARTS grette (V, D, N) Mango bread pudding with Tahitian vanilla sauce Triple chocolate layered mousse cake KONA LOBSTER & ROASTED Liliko‘i cheesecake KAHUKU CORN BISQUE (V, D) Portuguese sweet bread rolls (D) 25 DINNER DINNER TABLE All dinner tables feature freshly brewed Kona® regular and decaffeinated coffee as well as an assortment of Tazo® teas & condiments. Dinner tables welcome 50 or more guests, and are based on 90 minutes of continuous service. ^Consuming raw or undercooked meat, ﬁsh, shellﬁsh, eggs, or poultry may increase your risk of food borne illness.

HAWAIIAN FEAST 127 PER PERSON

HALEAKALA MOUNTAIN GREENS Vine ripe tomatoes, cucumber, carrots and Maui onion Papaya seed vinaigrette Macadamia nut dressing, Maui onion vinaigrette (GF, V, N)

TOFU WATERCRESS SALAD Miso herb vinaigrette (V, S)

LOMI-LOMI SALMON AND HANALEI POI (GF, V)

FRESH BAKED SWEET BREAD & TARO ROLLS With whipped guava butter (D)

HAWAIIAN FISH Coconut rum cream sauce, apple banana-raisin salsa (D)

GRILLED HULI HULI BASTED CHICKEN (S)

PIPIKAULA SPICED STEAK With scallions and toasted sesame seeds (S)

IMU COOKED KALUA PORK With Kula cabbage and sweet Maui onions (GF)

STEAMED MOLOKA‘I SWEET POTATO Toasted coconuts, macadamia nuts with coconut butter glaze (GF, V, D, N)

PINEAPPLE FRIED RICE • Jasmine rice, soy sauce, garlic, cilantro, spam, kamaboko (V, S)

VELVETY GUAVA CHIFFON CAKE (V, D) MACADAMIA NUT BANANA CREAM PIE (V, D, N) LILIKO‘I CHEESECAKE (V, D)

26 DINNER

DINNER TABLE All dinner tables feature freshly brewed Kona® regular and decaffeinated coffee as well as an assortment of Tazo® teas & condiments. Dinner tables welcome 50 or more guests, and are based on 90 minutes of continuous service. *CULINARY CHEF OR ATTENDANT FEE ~ 250 PER STATION ***ATTENDANT FEE ~ 150 PER STATION ^Consuming raw or undercooked meat, ﬁsh, shellﬁsh, eggs, or poultry may increase your risk of food borne illness.

GRILL BAR 87 PER PERSON

WAIPOLI MIXED GREENS TORTILLA CHIPS, GUACAMOLE, Balsamic herb vinaigrette (GF, V, VG) ROASTED TOMATO SALSA (GF, V)

POTATO SALAD MAUI GOLD PINEAPPLE, CHAMOY SAUCE (GF, V) Mayo, dijon mustard, celery, red onion, boiled eggs (V)

OFF THE GRILL* (CHOICE OF 3) (Optional chef attendant) ENHANCEMENTS Create your masterpiece burgers and franks Sweet potato fries (GF, VG) – ADD 10 PER PERSON • Makaweli Ranch beef burgers (GF) + CHEF ATTENDANT FEE • Famous plant-based Beyond Burger® (GF, V, VG) • All beef franks Maui onion rings (D) – ADD 15 PER PERSON • Herb chicken breast (GF) + CHEF ATTENDANT FEE • Lemon cilantro Mahi Mahi (GF) • Toasted brioche buns (D) • Balsamic tomato, baby arugula, Waipoli butter lettuce, Cabernet mayo, liliko‘i mustard, Sriracha ketchup, Maui onions, relish, pepperjack cheese, brie cheese, bleu cheese (V, D, GF)

27 DINNER DINNER TABLE All dinner tables feature freshly brewed Kona® regular and decaffeinated coffee as well as an assortment of Tazo® teas & condiments. Dinner tables welcome 50 or more guests, and are based on 90 minutes of continuous service. ^Consuming raw or undercooked meat, ﬁsh, shellﬁsh, eggs, or poultry may increase your risk of food borne illness.

BEACH BLAST BBQ 102 PER PERSON

WAIPOLI MIXED GREENS PULEHU GRILL*: Cherry tomatoes, cucumbers, watermelon radish Guava BBQ chicken (S) Furikake ranch dressing, teriyaki Italian vinaigrette (V, S, D) Pineapple char siu baby back ribs (S) Kalbi bone-in beef shortribs (S) CRUDITÉ Sweet corn on the cob, tajin spiced cilantro lime butter (V, D) Carrots, celery, haricot verts, broccoli, cauliﬂower (V, VG, GF) Chipotle cornbread, cinnamon butter (V, D) with ranch dressing Cola baked beans, onions, bacon Maui style potato chips, Maui onion dip (D) BUFFALO STYLE COLESLAW Cabbage, celery, bleu cheese, mayo, Frank’s hot sauce, apple CHOCOLATE TURTLE BARS cider vinegar (V, D) Pecans, chocolate chips, dulce de leche (N, D)

POTATO SALAD COOKIES AND CREAM JARS Mayo, dijon mustard, celery, red onion, boiled eggs (V) Vanilla pudding, Oreo cookies (V, D)

28 DINNER

PLATED102 PER PERSONDINNER

All plated dinners include freshly brewed Kona® decaf & regular coffee and an assortment of Tazo® tea & condiments. We serve fresh warm rolls and creamy butter. Please select enhancements to create your custom menu. Plated dinners welcome 40 or more guests and require a 3 course minimum.

STARTER COURSE (CHOICE OF 1) DESSERT COURSE (CHOICE OF 1) ROASTED BEET SALAD – Waipoli greens, goat cheese KONA COFFEE CRÈME BRULEE (V, D) mousse, radish, granola, liliko‘i vinaigrette (V, D, GF) MAUI GOLD PINEAPPLE UPSIDE DOWN CAKE (V, COMPRESSED WATERMELON – Baby arugula, pumpkin D) seeds, feta, balsamic reduction (V, D, GF) PEANUT BUTTER CHOCOLATE TORTE (V, D, N) KALE PROSCIUTTO SOUP – Smoked ham hock broth, CHEESECAKE “LASAGNA” – Puff pastry, Kahlua creme garlic, sage (GF) (V, D) LILIKO’I SWEET POTATO LEEK SOUP – Cream, fried leeks (D, V) SPICY AHI BRIOCHE – Ikura, kabayaki sauce (S, V) ENHANCEMENTS CRAB CAKES – Spicy sesame butter (V, D) • Add 1 starter or dessert course – ADD 12 PER PERSON • Add 1 entrée course – ADD 25 PER PERSON • Add intermezzo course (choice of 1) – (CHOICE OF 1) ENTRÉE COURSE ADD 12 PER PERSON JUMBO SHRIMP – Creamy parmesan polenta, jalapeno, Liliko‘i sorbetto or lychee sorbetto (V) braised greens, Portuguese sausage ragout (D, GF) • Add cheese course – ADD 15 PER PERSON STEAMED HAWAIIAN SNAPPER – Garlic fried rice, baby Brie, bleu, smoked gouda, manchego, bok choy, lup cheong, sizzling soy (S) ﬁg jam, crostini (V, D) HERB MARINATED CHICKEN – Sweet corn puree, brussel sprouts, pancetta, roasted red potato (D, GF) GRILLED NEW YORK STEAK – Chimichurri, provoleta, chorizo patatas bravas, grilled veggies (D, GF)

30 DINNER

PLATED127 PER PERSONDINNER

STARTER COURSE (CHOICE OF 1) DESSERT COURSE (CHOICE OF 1) PAPAYA AVOCADO SALAD – Kula greens, red onion, MACADAMIA NUT FLORENTINE – Fresh berries, toasted coconut, vanilla bean lime vinaigrette (GF, V) Tahitian vanilla crème (V, D, N) KULA STRAWBERRY & WAIPOLI GREENS – ORANGE VANILLA CAKE – Grand Marnier macerated Goat cheese, candied macadamia, citrus vinaigrette (GF, V, D, N) strawberries, balsamic port reduction, orange zest, mint (V, D) KONA LOBSTER BISQUE – Pancetta, chive oil (GF, D) ROASTED MAUI GOLD PINEAPPLE – Liliko‘i caramel, ROAST FENNEL CORN BROTH- Mussels, Thai basil, coco- honey goat cheese crèma, macadamia nut streusel, nut milk, lemongrass, cilantro (V, D) toasted coconut, mint (V, D, N) SCALLOP CRUDO – Jalapeno, sea asparagus, yuzu, EVOO (GF) HAMACHI SASHIMI – Grapefruit, bubu arare, ENHANCEMENTS bonito soy dashi, micro shiso (S) • Add 1 starter or dessert course - ADD 12 PER PERSON • Add 1 entrée course - ADD $25 PER PERSON • Add Intermezzo course (choice of 1) - ADD 12 PER PERSON (CHOICE OF 1) ENTRÉE COURSE Liliko‘i sorbetto or lychee sorbetto (V) CONFIT HALF DUCK – Miso parsnip puree, Asian pear chut- ADD 15 PER PERSON ney, hoisin pain perdu, baby bok choy (S, D) • Add cheese course - Brie, bleu, smoked gouda, manchego, PAN ROASTED FILET MIGNON – Potato dauphinoise, ﬁg jam, crostini (V, D) asparagus chimichurri, broccolini, baby carrots (D, GF) CHAMPAGNE BUTTER POACHED KONA LOBSTER – Avocado crema, sweet potato chorizo hash, roasted corn salsa, brussels sprouts (D, GF) BLUE CRAB HAMAKUA MUSHROOM BAKED SNAP- PER – Unagi glaze, sriracha mayo, garlic, tobikko, asparagus (D, S) 31 BEVERAGES HOSTED BAR TRAY PASSED BEVERAGES REQUIRE ONE SERVER FOR EVERY 50 GUESTS. SERVER FEE IS $150 PER SERVER, PER HOUR. ONE BAR AND BARTENDER REQUIRED PEREVERY 100 GUESTS ATTENDING THE EVENT. BARTENDER FEE IS $300 FOR FOUR HOURS, WITH EACH ADDITIONAL HOUR AT 75 PER HOUR.

All beverages, alcoholic and non-alcoholic, must be purchased from the hotel. We are happy to source your special requests for spirits, wine or beer. Beverages may be served from a bar or traypassed*. with a minimum of four hours. Bar setup in separate venue location requires a bartender at 300 per addentant for 4 hours per bar LIQUOR WINE WELL SPIRITS 12 WELL WINES 10 Smirnoff Vodka, Beefeater Gin, Cruzan Light Rum, Sauza Silver Magnolia Grove by Chateau St. Jean Chardonnay Tequila, Dewar's White Label Scotch, Jim Beam White Label Bour- Magnolia Grove by Chateau St. Jean Cabernet Sauvignon bon, Canadian Club Whiskey Magnolia Grove by Chateau St. Jean Rosé CALL SPIRITS 13 Line 39 Pinot Noir Absolut 80 Vodka, Tanqueray Gin, Bacardi Rum, Don Julio Blanco CALL WINES 12 Tequila, Crown Royal Whiskey, Jameson Irish Whiskey, Maker's J Lohr Riverstone Chardonnay Mark Bourbon Ferrari-Carano Fume Blanc PREMIUM SPIRITS 15 Chalk Hill Pinot Noir Grey Goose Vodka, Bombay Sapphire Gin, Bacardi Rum, Avalon Cabernet Sauvignon Patron Silver Tequila, Knob Creek Bourbon Whiskey, PREMIUM WINES 15 Johnny Walker Black Label Whiskey, Glenﬁddich Scotch Kenwood Six Ridges Chardonnay Sea Pearl Sauvignon Blanc Erath Oregon Pinot Noir BEER Canoe Ridge Expedition Merlot DOMESTIC PREMIUM 7 Blue Moon, O'Doul's (non-alcoholic) DOMESTIC LIGHT 7 ENHANCEMENTS Coors Light , Bud Light *ALL COCKTAILS CAN BE SERVED IN A FRESH PINEAPPLE, ADDITIONAL 15 CORDIALS 11 IMPORTED BEER 8 Heineken, Corona Sambuca , Bailey's, B and B, Remy VSOP, Amaretto, Grand Marnier, Cointreau, Courvoisier, Hennessy, Kahlua REGIONAL CRAFT BEER 8 PINEAPPLE ROYAL 25 Maui Brewing Co. Bikini Blonde Lager, Maui Brewing Co. Premium rum, coconut, pineapple juice, Pina Colada mix Big Swell IPA MAUI MULE 12 Pau Maui Vodka, peach schnapps, peach puree & ginger beer BLACK ROCK MAI TAI 12 Dark and light rum, signature Mai Tai mix MANGO MAI TAI 12 Morgan rum, orange curacao, mango puree PINEAPPLE MAI TAI 12 Just like the Hawaiian fruit...pineapple rum & cranberryerry juice MAUI FRUIT PUNCH ~per gal 80 ALOHA MAID 6 PER CAN Tropical specialty fruit juice BOTTLED WATER 5 PER ITEM PERRIER BOTTLED WATER 5 PER ITEM DIET OR REGULAR PEPSI BRAND SOFT DRINK 5 PER ITEM

32 BEVERAGES

CASH BAR PRICES ARE LISTEDCASH INCLUSIVE OF 25% SERVICE CHARGEBAR AND 4.166% TAX. ONE BAR AND BARTENDER REQUIRED PER EVERY 100 GUESTS ATTENDING THE EVENT. BARTENDER FEE IS 300 FOR FOUR HOURS, WITH EACH ADDITIONAL HOUR AT 75 PER HOUR. A cash bar offers the ﬂexibility for your guests to pay for their own beverages. Cash bar prices are quoted inclusive of service charge and tax. LIQUOR BEER WELL SPIRITS 15 DOMESTIC PREMIUM 7 Smirnoff Vodka, Beefeater Gin, Cruzan Light Rum, Sauza Blue Moon, O'Doul's (non-alcoholic) Silver Tequila, Dewar's White Label Scotch, Jim Beam DOMESTIC LIGHT 7 White Label Bourbon, Canadian Club Whiskey Coors Light , Bud Light CALL SPIRITS 16 IMPORTED BEER 8 Absolut 80 Vodka, Tanqueray Gin, Bacardi Rum, Don Heineken, Corona Julio Blanco Tequila, Crown Royal Whiskey, Jameson Irish REGIONAL CRAFT BEER 8 Whiskey, Maker's Mark Bourbon Maui Brewing Co. Bikini Blonde Lager , Maui PREMIUM SPIRITS 19 Brewing Co. Big Swell IPA Grey Goose Vodka, Bombay Sapphire Gin, Bacardi Rum, Patron Silver Tequila, Knob Creek Bourbon Whiskey, Johnny Walker Black Label Whiskey, Glenﬁddich Scotch

WINE CALL WINES 12 13 PER GLASS (6 OZ SERVING) J Lohr Riverstone Chardonnay WELL WINES 10 Ferrari-Carano Fume Blanc Magnolia Grove by Chateau St. Jean Chardonnay Chalk Hill Pinot Noir Magnolia Grove by Chateau St. Jean Cabernet Sauvignon Avalon Cabernet Sauvignon Magnolia Grove by Chateau St. Jean Rosé PREMIUM WINES 15 Line 39 Pinot Noir Kenwood Six Ridges Chardonnay Sea Pearl Sauvignon Blanc Erath Oregon Pinot Noir Canoe Ridge Expedition Merlot ENHANCEMENTS *ALL COCKTAILS CAN BE SERVED IN A FRESH PINEAPPLE, ADDITIONAL 15 CORDIALS 13 MANGO MAI TAI 12 Sambuca , Bailey's, B and B, Remy VSOP, Amaretto, Morgan rum, orange curacao, mango puree Grand Marnier, Cointreau, PINEAPPLE MAI TAI 12 Courvoisier, Hennessy, Kahlua Just like the Hawaiian fruit...pineapple rum with PINEAPPLE ROYAL 25 a splash of cranberry juice Premium Rum, coconut, pineapple juice, Pina Colada mix ALOHA MAID TROPICAL FRUIT JUICE MAUI MULE 12 6 PER ITEM Pau Maui Vodka, peach schnapps, peach puree & ginger BOTTLED WATER 5 PER ITEM beer DIET OR REGULAR PEPSI BRAND SOFT BLACK ROCK MAI TAI 12 DRINK 5 PER ITEM Dark and light rum, signature Mai Tai mix

33 BEVERAGES SPECIALTY BAR Specialty bars are the perfect add on to any of our bar packages. Specialty drinks are charged on consumption per drink. Limit of one specialty bar. Select two ﬂavors.

Want to add a personal touch? Add a signature drink to any existing bar package for an additional 10 per person. One bar and bartender required for every 100 guests attending the event. Bartender fee is 300 for four hours, with each additional hour at 75 per hour.

BUBBLE BAR 13 ENHANCEMENTS Sparkling wine ASSORTED CHILLED PASSION ORANGE, with raspberry, blackberry & peach toppings PINEAPPLE OR GUAVA FRUIT JUICES 80 PER GAL MAUI FRUIT PUNCH 80 PER GAL SPARKLING APPLE CIDER 22 PER BTL BOTTLED WATER 5 PER ITEM 14 MARGARITA BAR DIET OR REGULAR PEPSI BRAND SOFT DRINK 5 PER ITEM Variety of Hawaiian (Li Hing Mui powder rim), traditional, strawberry, mango, peach

MOJITO BAR 15 Melon, strawberry, traditional

MARTINI ICE BAR 13 Classic Gin or Vodka Martini, peach, strawberry, mango

34 BEVERAGES BAR PACKAGES

ONE BAR AND BARTENDER REQUIRED PER EVERY 100 GUESTS ATTENDING THE EVENT. BARTENDER FEE IS 300 FOR FOUR HOURS, WITH EACH ADDITIONAL HOUR AT 75 PER HOUR. Bar packages allow for unlimited beverage consumption for a set time frame at a pre-set price per person. WELL SPIRITS CALL SPIRITS PREMIUM SPIRITS Smirnoff Vodka, Beefeater Gin, Cruzan- Grey Goose Vodka, Bombay Sapphire Gin, Absolut 80 Vodka, Tanqueray Gin, Bacardi Light Rum, Sauza Silver Tequila, Dewar's Bacardi Rum, Patron Silver Tequila, Knob Creek Rum, Don Julio Blanco Tequila, Crown White Label Scotch, Jim Beam White Bourbon Whiskey, Johnny Walker Black Label Royal Whiskey, Jameson Irish Whiskey, Label Bourbon, Canadian Club Whiskey Whiskey, Glenﬁddich Scotch, Maker's Mark Bourbon DOMESTIC, IMPORTED AND DOMESTIC, IMPORTED AND DOMESTIC, IMPORTED AND REGIONAL CRAFT BEERS REGIONAL CRAFT BEERS REGIONAL CRAFT BEERS WELL WINES CALL WINES PREMIUM WINES Magnolia Grove by Chateau St. Jean J Lohr Riverstone Chardonnay, Ferrari- Kenwood Six Ridges Chardonnay, Sea Pearl Chardonnay, Magnolia Grove by Chateau Carano Fume Blanc, Chalk Hill Pinot Noir, Sauvignon Blanc, Erath Oregon Pinot Noir, St. Jean Cabernet Sauvignon, Magnolia Avalon Cabernet Sauvignon Canoe Ridge Expedition Merlot Grove by Chateau St. Jean Rosé, Line 39 REGULAR AND DIET SOFT DRINKS REGULAR AND DIET SOFT DRINKS Pinot Noir REGULAR AND DIET SOFT DRINKS BOTTLED WATER BOTTLED WATER BOTTLED WATER ~ FIRST HOUR 35 ~ FIRST HOUR 38 ~ ADDITIONAL HOUR 14 ~ ADDITIONAL HOUR 15 ~ FIRST HOUR 32 ~ ADDITIONAL HOUR 13

35 BEVERAGES WINE

BUBBLES

RUFFINO PROSECCO, ITALY 55 LOKELANI ROSÉ, MAUI 65 TAITINGER BRUT LA FRANCAISE CHAMPAGNE, FRANCE 95 VUEVE CLICQUOT YELLOW LABEL, FRANCE 140

WHITES MAGNOLIA GROVE BY CHATEAU ST. JEAN ROSÉ, CA 40 MAGNOLIA GROVE BY CHATEAU ST. JEAN PINOT GRIGIO, CA 40 CHATEAU ST. MICHELLE RIESLING , WA 45 PLACIDO PINOT GRIGIO, ITALY 50 FERRARI-CARANO FUME BLANC, CA 80 SEA PEARL SAUVIGNON BLANC, NEW ZEALAND 55 KIM CRAWFORD SAUVIGNON BLANC, NEW ZEALAND 70 J LOHR RIVERSTONE CHARDONNAY, CA 75 KENWOOD "SIX RIDGES" CHARDONNAY, CA 90

REDS LINE 39 PINOT NOIR CLARKSBERG MONTEREY CA 60 ERATH PINOT NOIR OREGON 80 MAGNOLIA GROVE BY CHATEAU ST. JEAN MERLOT, CA 40 BERINGER "FOUNDERS ESTATE" MERLOT CA 45 CANOE RIDGE "THE EXPEDITION" MERLOT, WA 70 AVALON CABERNET SAUVIGNON, CA 50 HESS CABERNET SAUVIGNON "ALLOMI VINEYARD", CA 95 SILVER OAK CABERNET SAUVIGNON, CA 135 GREG NORMAN SHIRAZ, AUSTRALIA 45 CATENA MALBEC, ARGENTINA 60 AUSTIN HOPE "TROUBLEMAKER" RED BLEND, CA 65 ST. FRANCIS OLD VINE ZINFANDEL, CA 75

36 BEVERAGES WINE ONE BAR AND BARTENDER REQUIRED PER EVERY 100 GUESTS ATTENDING THE EVENT. BARTENDER FEE IS 75 PER HOUR WITH A MINIMUM OF FOUR HOURS. Bar packages allow for unlimited beverage consumption for a set time frame at a pre-set price per person.

WELL WINES 10 CALL WINES 12 PREMIUM WINES 15 Magnolia Grove by Chateau St. Jean Chardonnay J Lohr Riverstone Chardonnay Kenwood Six Ridges Chardonnay Magnolia Grove by Chateau St. Jean Cabernet Ferrari-Carano Fume Blanc Sea Pearl Sauvignon Blanc Sauvignon Chalk Hill Pinot Noir Erath Oregon Pinot Noir Magnolia Grove by Chateau St. Jean Rosé Avalon Cabernet Sauvignon Canoe Ridge Expedition Merlot Line 39® Pinot Noir

37 2019 BANQUET PRICING FOOD & BEVERAGE • CAKE CUTTING (CAKE FROM OUTSIDE VENDOR): $3.00 PER PERSON • KEIKI ENTRÉE LIMITED TO 1 SELECTION UNLESS THERE ARE DIETARY RESTRICTIONS; IF THE CLIENT WANTS 2-3 ENTRÉE SELEC- TIONS, THERE WILL BE A $10 PER MEAL SURCHARGE •KEIKI RATE IS 50% OFF THE BAR PACKAGE HOSTED BY THE HOUR • BAR ATTENDANT FEE $300.00+ PER ATTENDANT FOR 4 HOURS PER BAR SET UP. ADDITIONAL HOUR $75.00+ PER ATTENDANT/ PER BAR. (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE • ONE BAR AND BARTENDER REQUIRED PER EVERY 100 GUEST ATTENDING THE EVENT. (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE • BAR SET UP IN SEPARATE VENUE LOCATIONS REQUIRE A BAR ATTENDANT. BAR ATTENDANT FEE $300.00+ PER ATTENDANT FOR 4 HOURS PER BAR SET UP. ADDITIONAL HOUR $75.00 PER ATTENDANT/ PER BAR. (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE • TRAY PASSED APPETIZERS/ TRAY PASSED DRINKS $150+ PER HOUR/ PER ATTENDANT. ONE SERVER REQUIRED FOR EVERY 50 GUESTS. (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE • POUR SERVICE $150.00+ PER HOUR/ PER ATTENDANT. ONE SERVER REQUIRED FOR EVERY 50 GUEST. (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE • CHEF ATTENDANT FEE $250+ PER 90 MINS/ PER ATTENDANT. (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE • ICE CREAM ATTENDANT $150+ PER HOUR/ PER ATTENDANT. (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE • SEAFOOD BAR ATTENDANT $150+ PER HOUR/ PER ATTENDANT (REQUIRED FOR RAW BARS, CEVICHE STATIONS & POKE STATIONS). (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE

OUTSIDE CATERING • ARRANGEMENTS WILL NEED TO BE MADE IN ADVANCE & APPROVED BY THE HOTEL • THERE WILL BE A PER PERSON LABOR FEE • PRICING WILL VARY FROM $18-$100 PER PERSON TO BE DETERMINED ON A CASE BY CASE BASIS

EVENT SET-UP • REQUEST MADE FOR HOUSE LINENS, HOUSE TABLES AND HOUSE BANQUET CHAIRS TO BE SET BY THE HOTEL, WILL BE SET 2 HOURS PRIOR TO EVENT START TIME. SHERATON MAUI WILL GO OFF OF THE CONTRACT START TIMES, IF CLIENT DECIDES TO CHANGE EVENT START TIMES, IT WILL HAVE TO BE CONFIRMED WITH THE EVENT MANAGER FROM SHERATON MAUI. EVENTS THAT WANT HOUSE LINEN, HOUSE TABLES AND HOUSE CHAIRS TO BE SET- UP PRIOR TO THE 2-HOUR EVENT START TIME WILL BE CHARGED $50+ PER HOUR/ PER ATTENDANT. AMOUNT OF ATTENDANTS WILL BE DETERMINED BASED ON THE EVENT AND PAX COUNT. (PLUS ALL APPLI- CABLE TAXES) SUBJECT TO CHANGE - CORAL REEF: O $500 FOR REMOVAL OF EXISTING TABLES AND CHAIRS O $250 FOR REMOVAL OF EXISTING TABLES OR CHAIRS FOR ANY CLIENT THAT WOULD LIKE EVENT SETUP IN BOTH PRIMARY SPACE AND BACKUP SPACE, THERE WILL BE AN ADDITIONAL $500 SETUP FEE.

EXTENDED HOURS CEREMONY & ALL RECEPTIONS: ANY HOURS EXTENDED BEYOND 6 HOURS PER EVENT START TIME WILL BE CHARGED $150 PER SERVER; $75 PER HOUR/ PER BARTENDER ATTENDANT (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE

HANDLING & STORAGE FEES BOX DELIVERIES TO EVENT SPACE: -$5.00 PER BOX UP TO 5 POUNDS (PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE -$10.00 PER BOX UP TO 6-20 POUNDS(PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE -$15.00 PER BOX UP TO 21-50 POUNDS(PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE -$25.00 PER BOX OVER 50 POUNDS(PLUS ALL APPLICABLE TAXES) SUBJECT TO CHANGE ALL MENU ITEMS AND PRICING ARE SUBJECT TO CHANGE