Chef Daniel Catering

 

SMALL BITES / PUPU

Crispy fingerling potatoes with Chef Daniel red bell pepper aioli.

Furikake seared rare yellow fin tuna, wasabi aioli, mango salsa.

Keahole lobster dumpling, Kauai shrimp, salmon, kaffir lime leaf broth.

Baked jumbo scallop, carrot puree, bacon-celery salad.

Ono ceviche, nori seaweed,lilikoi-ginger vinaigrette.

Avocado-vegetable summer roll, sweet chili dipping.

Local style crostini.
Ahi tartare / lomi lomi tomato / Kalua pig.

APPETIZER / SALAD / SOUP

Crab-corn cake, lemon-grass lobster sauce, mango-ginger relish.

Ahi - avocado tower, Waimea baby greens, red Thai curry vinaigrette.

Kalua duck lumpia, French lentil - Dijon mustard vinaigrette.

Tomato basket filled with Big Island greens, heart of palm, tomato -
bell pepper confetti, honey - miso dressing.

Hilo sweet corn ravioli, Monsieur Goo sugar snap peas, cherry tomato,
pickled shallot.

Kauai shrimp and papaya salad,wasabi, pickled mouli.

Coconut - lemon-grass lobster bisque, creme fraiche.

My famous butternut squash soup.

ENTREES

Ohio ranch rack of lamb " Hunan style ", goat cheese, rosemary jus,
Asian ratatouille, herbs fingerling potatoes.

Baked tenderloin of beef Wellington, pinot noir reduction, asparagus.

Kamuela brewhaus stout 5 hours braised boneless beef short
ribs, Paniolo BBQ sauce, roasted root vegetable.

Five spice dusted duck breast, star anis port wine sauce, wild rice pancake.

Oven roasted opakapaka with choriso, fennel - champagne broth, tomato confit.

Crab crusted Hawaiian cath, classic ginger - lemon beurre blanc.

Pancetta wrap jumbo scallop, Hamakua mushrooms risotto.

Asian style marinated salmon, Maui onion marmalade, balsamic Cabernet sauce.

DESSERT

Waimea strawberry millefeuille, Tahitian vanilla creme anglaise.

Pineapple carpachio, lilikoi coulis, coconut sorbet.

Banana lumpia, pineapple/lychee compote, salted caramel ice cream.

Mango jubilee, flamed mango in Kahlua liquor, Tahitian vanilla ice cream.

Chocolate - macademia nut Portuguese bread pudding, vanilla/strawberry sauce.

Peppery Waimea strawberry, red wine, raspberry sorbet.

LUNCH SUGGESTIONS

Heirloom tomato salad, arugula, bacon tomato fondant.

Roasted beet, freshly pick farm greens, fennel feta cheese balsamic dressing.

Grilled island fish, cucumber/sweet pepper coulis, tapenade crostini,
micro greens lemon/olive oil.

Fresh hand made cut pasta, roasted tomato/thyme, shaved Parmesan.

Grilled pulehu steak, herbs/Parmesan hand cut fries"not fry".

Roasted herbs crusted day boat catch, warm root vegetables"en salad".

Poached chicken, zucchini spaghetti, basil broth.

Crisp eggplant, garlic/thyme tomato fondue, hamakua mushrooms, cream sauce.