DINNER BUFFET

Au jus, horseradish cream

with orange and shoyu glaze

with pineapple relish, cilantro sprigs

with roasted Molokai sweet potato and toasted coconut

with lomi kamuela tomato relish

Choice of steamed and chilled

with cocktail sauce, mignonette

Ahi and fresh catch, Maui onions, scallions, ogo, inamona, Hawaiian salt

with lilikoi cocktail sauce

with Maui onions, green onions, ogo

with shoyu, wasabi, pickled ginger

with fried Thai basil

with eggs, tamari, onions, green onions, and green peas

“Sun Noodles”, chili, garlic, tamari, green onions, sesame seeds

with pickled ginger, green onion

with orange zest, brown butter, candied mac nuts

Halved cherry tomatoes, red onion julienne, chili flakes, chopped cilantro

with chili-garlic sauce and green onions

with shredded ice berg and mixed greens, red cabbage, carrots, fried wontons, sesame ginger dressing

DRESSING

Soba/somen dressing, wafu, ranch, yuzu vinaigrette

TOPPINGS

Sliced local Japanese cucumbers, Ho Farms cherry tomatoes, spun carrots, roasted red and golden beets, local ninja radishes, green onions, bean sprouts, croutons

with sweet & fun toppings

with assorted fruits, brownies, and sponge cake