Buffet Salad Options

Chilled , Sliced and Served Cubed Ahi Tossed with Red and with a Ginger-. Green Onion, Shoyu, Chili and Ahi Poke Hiyayakko Garnished with Bonito, Furikake Sesame Oil and Scallion

Won Bok, Cabbage, Onion and Carrot Served with Assorted Dressings Asian Cole Slaw with a Hoisin Vinaigrette Island Greens and Garlic Herb Croutons

Sweet Potato, New Potato and Ko'olau Potato and Asian Potato Always a Local Favorite Scallion with a Sesame Vinaigrette Macaroni

With Sweet Onion and Bell Pepper in Salmon, Tomato, Onions, and Baby Bok Choy an Oriental Vinaigrette Lomi Lomi Salmon Green Onions

Served with Mustard Herb Baby Corn, Snow Pea Tossed with Red and Green Bell Mesclun of Island Vinaigrette and Garlic Herb Pepper in a Vinaigrette and Grilled Eggplant Greens Croutons

Bay Shrimp and With Red Onions, Black Pepper and Miso Eggplant and With Sweet Onion, Carrot and a

Broccoli Broccolini Miso Vinaigrette Crisp Romaine Lettuce Served with Tender Mussels Tossed with Red Caesar Lemon Anchovy Dressing, Parmesan Mussel Poke and Green Onions, Shoyu and Cheese and Toasted Croutons Sesame Oil

Vine-Ripened Tomato and Fresh Poi Island Taro Mixed to a Two - F inger Caprese Mozzarella. Finished with Extra (Based on availability) Consistency Virgin Olive Oil and Chiffonade Basil

Char Siu Chicken, Bean Sprouts, Roasted Broccoli Tossed with Smoked Bacon Chinese Chicken Chinese Pea Sprout, Won Bok, and Lettuce. Served with Oriental and Cashew Dressing Dressing and Crisp Won Ton Pi Clear Noodle and Tossed with Carrot, Cabbage, Red With Sweet Onion, Bell Peppers Roasted Mushroom Edamame Onion and a Spicy Peanut Vinaigrette and an Herb Vinaigrette Pork Char Siu, Ham, , Cucumber, Egg and Green Onion, Tossed with Julienne and Layered with Shredded Lettuce Crispy Tofu a Soy-Chili Vinaigrette Somen and Somen Noodles. Served with a Light Soy Dressing

Japanese Cucumbers, Pickled with Delicately Sliced Tako Tossed with Cucumber Namasu and Carrot Tako Poke Red and Green Onions, Shoyu and Sesame Oil Fresh Spinach, With Tomato and Cucumber, Tossed with an Herb Vinaigrette Tofu Edamame Artichoke and Tossed with Shoyu, Ginger, Chili Roasted Mushroom Poke and Sesame Oil With Crisp Cucumber, Ripe Tomato, Greek Orzo Sweet Bell Pepper, Feta Cheese, Rainbow Rotini, Fresh Vegetables Rotini Kalamata Olives and a Mustard Dill and Creamy Italian Dressing Vinaigrette

Grilled Vegetable A Medley of Vegetables Grilled and Watercress, Tomato With Red Onion in a Lemon-Soy

Antipasto Laced with a Balsamic Vinaigrette and Tofu Vinaigrette and Parmesan Cheese

All of Our Buffet Menus Include: Five (5) Salad Options  Two (2) Starches  Vegetable Medley Ko'olau's Signature Bread Pudding  An Array of Desserts  Hot Beverages and Iced Tea

Buffet Entrée Options

Seafood Poultry

Steamed in a Chinese Black Bean Asian Pesto Seared Black Bean Mahimahi Sauce and Finished with Green Cream Onion, Bell Pepper and Ginger. Medallions of Chicken Topped with Chinese Parsley Coconut Curry Braised Medallions of Capers, Fresh Tomato and Bay Shrimp-Cucumber Sambol Mahimahi Chicken Italian Parsley Dipped in an Egg Batter and Steamed in Luau Leaves with Sautéed. Served with Tartar Sauce Egg Batter Fillets Chicken Lau Lau Ala’ea and Lemon Wedges Julienne Chicken and Rice Mango-Ginger Cream, Green Noodles Simmered with

Grilled Fresh Catch Papaya Salad Chicken Long Rice Mushroom, , Onion and Shoyu

Shaved Fennel Salad and Basil Gremolata Seared Herb Seared and Served with Grilled Mahimahi Vinaigrette Chicken a Citrus Basil Cream

Grilled Paillard of Lentil, Mushroom and Lacquered Salmon Soy-Shiitake Mushroom Sauce Chicken Eggplant Ragout

Lemon Beurre Blanc, Topped with Macadamia Nut Breaded Mahimahi Local Style Guava-Lime Sauce a Lomi Tomato Salsa Medallions of Chicken Lemon Beurre Blanc, Topped with Mahimahi Pan Seared Medallions Sun-Dried Tomato-Mushroom a Salad of Fresh Tomato, Kalamata Mediterranean Cream Olives, Capers, Basil and Olive Oil of Chicken

Misoyaki Salmon Tender Fillets of Salmon Marinated Pecan Breaded in Miso and . Seared to Tarragon Sauce perfection. Medallions of Chicken Steamed with Lup Chong, Green Onion, Shiitake Mushroom, and Grilled with Ala'ea, Garlic, Oriental Mahimahi Ginger, Topped with Chinese Pulehu Chicken Onions and Black Pepper Parsley and Sizzling Peanut Oil

Champagne Beurre Blanc, Topped Lemon Caper Sauce Sautéed Mahimahi with a Cucumber-Dill Salad Sautéed Chicken Piccata

Spicy Slowly Braised with Garlic, Lemon Miso Vinaigrette Shoyu Chicken Seared Fresh Catch Ginger, Shoyu and

Thinly Sliced, Simmered in Coconut Marinated and Grilled with Squid Luau Milk with Luau Leaves Chicken Shoyu, Ginger and Mirin

All fish selections can be replaced with the fresh catch of the day

All of Our Buffet Menus Include: Five (5) Salad Options  Two (2) Starches  Vegetable Medley Ko'olau's Signature Bread Pudding  An Array of Desserts  Hot Beverages and Iced Tea

Buffet Entrée Options Beef Vegetarian

Asian Braised Shoulder Ginger, Tomato, Shiitake Grilled Vegetable and Sun- Cheese Ravioli of Beef Mushroom and Star Anise Dried Tomato Ragout Braised Boneless Ratatouille on Fried Ragout of Tomato, Eggplant, Roasted Pepper Jus Zucchini, Bell Peppers and Short Ribs Polenta Garlic on Fried Polenta Squares

Fire Roasted Beef Stir Fry Tofu and Bell Peppers, Broccoli, Onion, Exotic Mushroom Sauce Celery, Carrot, Baby Bok Choy Bordelaise Chinese Black Bean and Mushroom with Chinese Black Bean and Ginger Sauce

Garden Vegetables, Tofu, Black Pot Roasted Shoulder Braised with Red Wine and Tofu and Turtle Beans, Tomato and Garden Vegetables of Beef Black Bean Chili Spices

Roasted Vegetables, Ricotta Seared and Sliced with Cheese, Italian Herbed Tofu Mushroom Caps and Brandy- Steak Diane Vegetarian Lasagna and Wide Pasta Noodles with Mustard Sauce Marinara Sauce

Marinated and Grilled with Braised Root Vegetables with

Teriyaki Beef Shoyu, Ginger and Mirin Vegetarian Nishime Tofu and Konnyaku in a Soy- Ginger Broth Roasted Prime Rib of Beef Carving served with creamy Long Eggplant, Peppers, horseradish and natural au jus is available to add to any buffet Vegetarian Thai Curry with a Chef Attendant for an additional per person cost. Squash, Onion, Carrot, Celery and Tofu in a Green Curry Pork

Slow Cooked with Ala’ea in Ti Kalua Pig and Cabbage Leaves Starch Selections

Steamed in Luau Leaves with Pork Lau Lau Ala’ea Chow Mein Herb Roasted Potatoes

Creamy Mashed Rice Pilaf Smoked Loin of Pork Served with Pineapple Chutney Potatoes Steamed White Rice Grilled with Korean Spices and Garnished with a Bean Sprout

Spiced Loin of Pork and Watercress Namul Creamy Polenta White and Brown Rice Mix Braised in a Sweet and Sour Sweet and Sour Spare Ribs Sauce Accented with Bell Glazed Sweet Potatoes Pepper and Pineapple

All of Our Buffet Menus Include: Five (5) Salad Options  Two (2) Starches  Vegetable Medley Ko'olau's Signature Bread Pudding  An Array of Desserts  Hot Beverages and Iced Tea