Hawaiian Regional
Asian Fused
French
Italian: Southern, Northern, and Mediterranean
American and Regional
Appetizer: Seared Ahi, or sashimi on a bed of shaved cabbage and greens,
pickled ginger, and wasabi. sesame oil and shoyu sauce for dipping.
Pineapple
Ceviche, or spicy poke.
Main Course: Macadamia nut, Panko crusted seared Ono with a Mango
Pineapple salsa,
Jasmine rice
Dessert: Poa berry sorbet with a Chamboard reduction sauce.
Appetizer: Fresh mozzarella, tomato, and basil salad. Ahi Carpaccio.
Focaccia bread with balsamic vinegar and roasted garlic.
and Fish in a light white wine saffron infused red sauce, with tri colored
bell peppers, onion, cappers, fresh herbs on a bed of fettuccine.
Appetizer: Puree pea soup infused with white truffle oil and parmesan crisps.
Blini with roasted peppers and eggplant caviar. Poached quail eggs in a
Beurre Monte sauce with smoked bacon.
Main Course: Venison medallions or Frenched rack of Lamb, with roasted
acorn squash and brazed shallots in a sweet candied wine sauce.
Dessert: Roasted Hawaiian white pineapple and fried pastry cream, with caramel sauce.
Appetizer: Kampachi sashimi with basil. Mango, basil and fresh
vegetable summer rolls with a mango sweet chili sauce for dipping.
Kona lobster miso soup. Seared Ahi salad.
Main Course: Seared Hawaiian Shutome with a lemongrass crust and
green curry sauce. Served over a round of coconut jasmine rice, or garlic ginger
mashed potatoes.
Dessert: Haupia sponge cake. Kona coffee ice cream. Lime custard Brulee.
Planning a special evening, anniversary, birthday, or a romantic dinner for two? The Big Island Chef will create a special menu to fit the occasion. Looking for the perfect gift? The Big Island Chef will provide you an epicurean experience to remember. The Big Island Chef is not your typical catering company. We specialize in intimate and private settings that leave you with lasting memories. The Big Island Chef prides itself on discretion and keeping client lists confidential. At the Big Island Chef, we pride ourselves in using the freshest local ingredients available on the Big Island. Our herbs are grown in our own herb garden, so I know they're fresh!
Whenever possible I use only locally grown vegetables, fruits, meats, and fish. If you have special request for products not available here, I work with local purveyors to locate and special ship products. My goal is to give my clients a fine dining experience in the comfort of their home. Unlike personal chefs that make a weeks worth of food and store it in containers in your freezer or refrigerator, I make every meal fresh that day in your home. You can go to stores and get frozen and ready to eat foods yourself.
Revised Last on 04-02-07