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Catering & Special Events 2019

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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 bever- age 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 break- fast 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,
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