the ritz-carlton, kapalua event menus...2019 event menus reception small bites 27 displays 28...
TRANSCRIPT
EVENT MENUSTHE RITZ-CARLTON, KAPALUA
“ T H E A R T O F T H E E P I C U R E A N ”
2019
2019 EVENT MENUSRECEPTIONSMALL BITES 27
DISPLAYS 28
BUTCHERS BLOCK 29
HEAVY RECEPTION 30
DESSERT
STATIONS 32
DINNERPLATED DINNERS 33
INTERMEZZOS 35
THEME BUFFETS 38
BEVERAGESLIBATIONS 45
WINE 46
INFORMATIONPLANNER GUIDELINES 47
BREAKFASTBUFFET 6
ENHANCEMENTS 7
ACTION 8
PLATED 9
BOXED 10
BRUNCH 11
COCKTAILS 12
BREAKSBEVERAGES 13
A LA CARTE 14
HAWAIIAN STYLE 16
HOSPITALITY 17
LUNCHCOOKING DEMO 19
ON THE GO 20
PLATED 21
BUFFETS 22
DISCLOSURE: All prices are subject to a 25% service charge and 4.166% state tax. A portion of the service charge on food and beverage is being used to pay for costs or expenses
other than wages and tips for employees; a minimum of 18% of the service charge on food and beverage is allocated toward wages and tips for employees. All food and
beverage prices are subject to change. $500 charge will apply to all breakfast buffets under 25 people and lunch and dinner buffets under 50 people.
Updated 11/1/18
HAUTE CUISINETHE ART OF THE EP ICUREAN
– 3 –
When it comes to food, we love all things local. Our talented team of culinarians partners with over
50 farms throughout the Hawaiian Islands sourcing bountiful ingredients from asparagus and daikon to
ti-leaves and purple sweet potatoes, organic grass-fed beef and the freshest seafood found along the
Pacific Coastline. As purveyors of amazing flavor, we raise the gastronomic bar by crafting innovative
menus to tantalize your senses. You can see, touch, taste and smell the decades of international
experience that our culinary team has cultivated throughout their travels.
Our team of talented individuals has a collective passion for creating the extraordinary. We thrive on
attention to detail and paramount service. It is not just in our training manual. It’s in our DNA. The Culinary
and Meetings & Special Events team at The Ritz-Carlton, Kapalua will always be a step ahead ensuring
every detail is accounted for so that your event will be memorably excellent.
We invite you to take this journey with us.
EXPLORE THE FLAVORS OF THE ISLAND.
INDULGE YOUR SENSES. FIND INSPIRATION. RECONNECT.
CHAD BEVANDIRECTOR OF MEETINGS AND SPECIAL EVENTS
The Ritz-Carlton, Kapalua
LOCALLY SOURCEDPACIFIC PRODUCEKULA, MAUIVegetables
TRIPLE N FARMSKULA, MAUI Vegetables, Herbs
FRESH ISLAND HERBSMAKAWAO, MAUIHerbs
MALIKO TI-LEAFMALIKO, MAUITi-Leaf
CN FARMS, LLCKULA, MAUI Produce, Herbs
EVONUK FARMSKULA MAUIProduce, Herbs
KAHANU AINA SPROUTSWAILUKU, MAUIProduce, Herbs
DARCY & JOANNAHAWAI I ISLAND Hearts of Palm
ALAN NAGOKULA, MAUIGolden Pea Sprouts
MAUI SPROUT FARMS KULA, MAUIClover Sprouts
ARELLANO FARMSHAWAI I ISLAND Papaya
KAWAMATA FARMSHAWAI I ISLAND
Tomatoes, Cucumbers
R. DOMINGO FARMSHAWAI I ISLAND Papaya, Ti-Leaf
DIAMOND HEAD PAPAYAHONOLULU, OAHUPapaya
L & R FARMSMOLOKAI Purple Sweet Potato
G. MOKUAUMOLOKAI Orange Sweet Potato
KANOA ENTERPRISESHAWAI I ISLANDFiddle Head Shoots,
Hawaiian Taro
F.E TRAJEKULA, MAUI Vegetables
R. KOGA FARMSKULA, MAUI Vegetables
NOEL ESCOBEDOKULA, MAUIProduce, Fruits
MAUI NUI FARMSKULA, MAUIProduce
AKEA FARMS/SUGARLANDWAIPAHU, OAHUFruits, Vegetables
HALIIMAILE PINEAPPLE CO. HALI IMAILE , MAUI Pineapple
ALOUN FARMSHONOLULU, OAHUVegetables
KULA COUNTRY FARMSKULA, MAUIFruits, Vegetables
KONA DRAGON FRUITHAWAI I ISLAND
Dragon Fruit
J. SHISHIDO FARMS KULA, MAUIFruits, Vegetables, Herbs
BRYAN OTANIKULA, MAUIVegetables, Herbs
DHT FARMSKULA, MAUIVegetables, Herbs
EGGS OF HAWAIIHONOLULU, OAHU Eggs
HENRY KOJAKULA MAUIDaikon, Japan Long Beans
HAIKU PRODUCEKAHULUI , MAUIVegetables, Herbs
A & T BELMES FARMSHAWAI I ISLAND
Oranges
ALOHA AINA ORGANIC FARMHAIKU, MAUI Vegetables, Herbs
HAMAKUA MUSHROOMHAWAI I ISLAND Mushroom
MAUNA KEA BANANAHAWAI I ISLAND Fruits, Vegetables
ANUHEA FARMSKULA, MAUIAsparagus
TUNG HUYNHHAWAI I ISLAND Ginger, Purple Sweet Potato
ONO ORGANIC FARMSHANA, MAUIFruit
YEE’S ORCHARDKIHEI , MAUIMango
DOLE FOOD COMPANY HONOLULU, OAHUBanana, Pineapple
JOEL GIL COCAKULA, MAUIFruits, Vegetables, Herbs
OKO‘A FARMSKULA, MAUIFruits, Vegetables, Herbs
– 4 – – 5 –
CHEF APRILMATSUMOTORESTAURANT SOUS CHEF
Q&AWHEN DID YOU KNOW YOU WANTED TO BE A CHEF? I knew in high school that I definitely
wanted to be a chef. At the time I was
working as a dishwasher at a golf club. I
came to work one day and the woman who
makes the salads had called in sick. The
Chef asked me to assist with making salads
and plating desserts while she was out.
Once I started to help him, I realized that I
actually enjoyed it very much and it made
me want to learn more about being a chef.
WHERE DID YOU GROW UP AND DID THAT INFLUENCE YOU AS A CHEF? Absolutely! I grew up on a farm in Indiana
where we had 180 acres of land. Farm
life definitely influenced my cooking both
personally and professionally. We raised
sheep, chickens, rabbits, goats, and horses
and grew corn, alfalfa, and hay to feed the
animals. We also had a huge garden and
every year we would plant and harvest tons
of tomatoes, green beans, cabbage, onions,
asparagus, melons and cucumbers. Whatever
we couldn’t finish eating, my parents would
can to preserve them for later which is a
tradition I’ve carried on into my own family.
I value all the skills I learned about farming
and gardening while growing up and have
definitely drawn on those experiences
throughout my career.
HOW DID GROWING UP ON A FARM INFLUENCE YOUR CUL INARY V IEWPOINT? Everything we ate was grown directly on
the farm as opposed to being purchased in
the store. Knowing how much work that is I
hate to see food get thrown away or wasted
because I know firsthand what it took to
grow that vegetable or raise that animal. My
farming experience had a big influence on
my culinary viewpoint in that when I cook
I try hard not to waste anything. There are
so many great ways to use and preserve
ingredients like canning or pickling or drying
herbs to make a spice rub, you really don’t
have to waste anything.
WHO HAS BEEN YOUR BIGGEST CULINARY INSPIRATION?
I think my biggest culinary inspiration would be
my grandmother. She never went to a grocery
store and raised my father on a dairy farm. She
grew veggies and fruit and would can them
to ensure her family would have enough food
throughout the year. We have a beautiful
garden here at the hotel and I work very
closely with the head gardener on which herbs,
fruits and vegetables to grow so I can recreate
my favorite family recipes for our guests.
WHAT IS THE FAVORITE FOOD FROM YOUR CHILDHOOD? I loved my grandmother’s cinnamon
applesauce. She used pink lady apples that
grew in her orchard and the applesauce was
always pink. As a child that really stood out
to me and I’m sure the pink color is what
made me love her applesauce even more.
HOW DO YOU GET YOUR INSPIRATION? I love to look at food magazines and
cookbooks. When a recipe catches my eye,
I like to recreate, but in my own way.
WHAT ARE YOUR FAVORITE FOODS TO COOK WITH? I love to cook with local, fresh products,
especially ingredients I haven’t used before.
That’s usually when I have the most fun –
it’s a challenge to use ingredients you’re
not familiar with and turn them into
something amazing.
ORANGE | PINEAPPLE | GUAVA JUICES
SEASONAL ISLAND SLICED FRUIT (4 varieties)
AND DOMESTIC WHOLE FRUIT (3 varieties)
INDIV IDUAL YOPLAIT YOGURTSStrawberry | Plain Greek
Strawberry Banana | Blueberry
DRY CEREALSSkim and Whole Milk
(Soy Milk available upon request)
OVEN FRESH BREAKFAST BAKERIESHomemade Fruit Danish
Daily rotation of Muffins
Gluten Friendly Muffin option
Sweet Butter | Selection of Preserves
TOASTER STATIONWhite Bread | Multi-Grain Bread | Raisin Bread
FARM FRESH SCRAMBLED EGGSIndividual Tabasco | Ketchup
BREAKFAST
BREAKFAST BUFFET Served with Coffee, Decaffeinated Coffee and Tea
Minimum of 25 guests
HALEAKALA – HOUSE OF THE RISING SUN
SIDE GARNISHES(Choose one)
Garden Scallions
Kealoha Tomatoes
Sautéed Hamakua Mushrooms
Cheddar Cheese
House-roasted Salsa
PULEHU MEATS (Choose one)
Applewood-Smoked Bacon
Turkey Sausage Patty
Cherry Wood Smoked Ham
Chicken Apple Sausage
Uncle Louie Portuguese Link
Country Link Sausage
STARCHES (Choose one)
Fried Rice
Local Goat Cheese - Polenta Cakes
Hash Browns
Fully Loaded Breakfast Potato, Cheddar Cheese
Candied Bacon
Potatoes O’Brien, Sautéed Maui Onions, Bell Peppers
Breakfast Potato Dauphinoise
– 6 –
ENHANCMENTSCOLD BREAKFAST
BITESMinimum 2 dozen
CURED SALMON-POI BAGEL – HALFPickled Maui Onions, Horseradish Crème,
Capers, Sprouts
BLACK FOREST HAM PRETZEL SANDWICH
Muenster Cheese, Pineapple Jam, Arugula
HOT BREAKFAST BITES
Minimum of 2 dozen
SCRAMBLED EGG CROISSANTTurkey Breast, Smoked Gouda Cheese
VEGETARIAN QUICHELocal Goat Cheese, Garden Swiss Chard,
Roasted Bell Peppers
MODERN OATSGoji Berry | Apple Walnut | Mango Blackberry
Candied Sliced Almonds,
Toasted Coconut
Macadamia Nut Honey
BREAKFAST
STACK ON TO YOURBREAKFASTQuantities must be guaranteed for entire group,
not a portion thereof QUAKERS OATMEALGuava - Cinnamon Apples, Dried Cranberries,
Coconut Sugar, Roasted Macadamia Nuts
ANTIOXIDANT FRESH BERRIESStrawberry, Blueberry, Raspberry, Blackberry
MISO SOUPTofu, Green Onions, Assorted Pickled
Vegetables, Buckwheat Noodle,
Fresh Watercress
YOUR MORNING CATCHSeared Pacific Salmon filet
Sautéed Spinach & Hawaiian - Ginger Shoyu
PANIOLO BURRITOSScrambled Eggs, Portuguese Sausage, Fried
Potatoes, Cheddar and Jack Cheese, Roasted
Tomato Salsa
ASSORTED HOUSE MADE DONUTS(1 of each per person)
Hawaiian vanilla; Hibiscus & Huckleberry;
Salted brown butter
MORNING AFTER QUENCH BAR DISPLAYselect two options:
DETOX JUICE : Coconut Water, Beetroot,
Asian Pear, Ginger, Lemon Juice, Agave
TOXIN FLUSH: Coconut Water, Parsley,
Spinach, Apple, Cinnamon, Ginger
SUBLIME L IME: Coconut Water, Lime,
Orange, Parsley, Kale, Spinach, Cucumber
COCONUT PINEAPPLE WATER: Apple,
Pineapple, Lime, Ginger, Coconut Water, Mint
TROPICAL COOLER: Coconut Water, Puree
of Spinach, Kale, Pineapple, Banana, Coconut
Butter and Coconut Water
ORANGE CRUSH: Coconut Water, Orange
Juice Base, Fresh Strawberries and Agave Nectar
– 7 –
BREAKFAST
“MUST HAVE”Quantities must be guaranteed for entire group, not a portion thereof
BREAKFAST ACTION
AÇAI BOWLAcai, Banana, Vanilla Almond Milk, Berries Blended Together
Topped with House-made Granola, Banana and Berries
SUNRISE SALADSPoached Eggs to order, Fresh Hawaiian Field Greens,
Roasted Beets, Avocado, Sunflower Seeds and Surfing Goat
Cheese, Hana Papaya Seed Dressing, Extra Virgin Olive Oil
– Balsamico
HAWAI IAN STYLE BENEDICTShichimi Seared Ahi Tuna Eggs Benedict, Poached Eggs,
Toasted Sourdough Bread, Wasabi Hollandaise
EGGS & THINGSWhole Eggs, Egg Whites, Egg Beaters prepared to order
Kealoha Tomatoes, Baby Spinach, Hamakua Mushrooms,
Bell Peppers, Maui Onion, Garden Jalapeno
Black Forest Ham, Apple Smoked Bacon, Portuguese
Sausage, Cheddar, Jack and Swiss Cheese, Tomato Salsa
LOCAL B IB IMBAPSesame Steamed Rice with Fresh Fried Egg
Condiments: Kimchee Cabbage, Sesame Mung Sprouts,
Ginger Spinach, Pickled Carrots, Kalua Pork,
Stir Fried Shrimp
LOCO MOCOGrass Fed Beef Tenderloin, Furikake Rice, Sautéed
Mushrooms, Maui Onions, Hamakua Mushroom Gravy
Over Easy Egg, Pohole Fern Salad
FROM THE GRIDDLE (CHEF OPTIONAL)
select one:
French Toast, Belgian Waffles or Pancakes
Fresh Berries, Tropical Fruit, Nutella, Vanilla Whipped
Cream, Macadamia Nuts, Coconut Syrup, Maple Syrup
CHICKEN AND WAFFLES(CHEF OPTIONAL)
Crispy Fried Chicken and Cheddar Buttermilk Waffles,
Maple Bourbon Butter
– 8 –
STARTERSCHOOSE ONE:
PAPAYA SPEARS, F INGER L IME,
ROASTED COCONUT, HAZELNUTS
HOUSE-MADE GRANOLA PARFAIT,
MIXED BERRIES, COCONUT YOGURT
AÇAI BOWL, L IL IKOI , BERRIES,
TOASTED FLAKY COCONUT, CRISPY BANANA CHIPS
PLATED BREAKFAST
BREAKFAST
Minimum of 25 guests
Choice of Juice: Orange, Pineapple or Guava Juice
Oven Fresh Breakfast Bakeries, Butter and Preserves
Coffee, Decaffeinated Coffee and Tea
– 9 –
SIDECHOOSE ONE: PORTUGUESE SAUSAGE OR APPLEWOOD SMOKED BACON
ENTRÉECHOOSE ONE:
STUFFED HAWAIIAN SWEET BREAD FRENCH TOASTFresh Kula Strawberries, Coconut Syrup
WHITE CHOCOLATE & MACADAMIA NUT PANCAKES WITH BANANA
SHICHIMI SEARED AHI TUNA EGGS BENEDICTTwo Poached Eggs, Toasted Sourdough Bread, Wasabi Hollandaise
VEGETARIAN EGG WHITE FR ITTATACaramelized Maui Onions, Local Feta, Haiku Avocado, Charred Cherry Tomatoes, Garden Chimichurri
INDIV IDUAL YOPLAIT YOGURTS
WHOLE FRUIT
KIND FRUIT AND NUT BAR
HOT OPTIONS Choose One
SCRAMBLED EGG Focaccia, Turkey Breast, Smoked Gouda Cheese
VEGETARIAN Kula Green, Mustard Seed Vinaigrette, Maui Onions and Shiitake
with Scrambled Egg Whites, Hash Browns, Toasted English Muffin
MUSUBI Nori Seaweed Wrapped Steamed Rice, Spam, Scrambled Eggs
PANIOLO BURRITO Scrambled Eggs, Portuguese Sausage, Hashed Brown
Potatoes, Cheddar and Jack Cheese, Roasted Tomato Salsa
BAKED HAM AND CHEESE CROISSANT
BREAKFAST
HOLOHOLOBOXED BREAKFAST
Boxed breakfast packed in The Ritz-Carlton logoed insulated bag
BEVERAGES SOFT DRINKSPEPSI PRODUCTS Assorted Flavors
AQUAFINA SPARKL ING MAUI BREW ROOT BEER
COFFEE & TEA STARBUCKSCold Brew – Assorted Flavors (11oz) Frappuccino – Assorted Flavors (9.5oz)
SHAKA TEA
Pineapple Mint | Mango Hibiscus
H2O
STILLHawai‘i Volcanic (20oz)
SPARKLINGPerrier (17oz)
Regular | Lemon | Lime
JUICE, HEALTH & ENERGY DRINKSBAÎ SPARKL ING ANTIOXIDANT INFUSION Assorted Flavors
VALLEY ISLE KOMBUCHA CO. – MADE ON MAUI Kula Strawberry | Maui Green | Local Lilikoi
WAI KOKO 100% PURE COCONUT WATER
Original | Kona Mocha
BIG ISLAND ORGANICS
Agave Lemonade | Hawaiian Gingerade
EVOLUTION FRESH JUICE
Orange | Watermelon
RED BULL
Regular | Sugar Free
GATORADE
Assorted Flavors
ALOHA MADE JUICEAssorted Flavors
– 1 0 –
SELECTIONS ORANGE | P INEAPPLE | GUAVA JUICE
COFFEE | DECAFFEINATED COFFEE | TEA
SEASONAL ISLAND AND DOMESTIC FRUIT
OVEN FRESH BREAKFAST BAKERIES
HAWAI IAN F IELD GREENS Roasted Beets, Sunflower Seed
and Surfing Goat Cheese, Hana Papaya Seed Dressing,
KEALOHA FARM TOMATOES , Bocconcini – Avocado,
Extra Virgin Olive Oil – Balsamico
CURED SALMON BAGEL HALFPickled Maui Onions, Horseradish Crème, Capers, Sprouts
AHI POKE MARTINIS
FARM FRESH SCRAMBLED EGGS Garden Scallions, Cheddar Cheese, House-Roasted Salsa
ROASTED POTATOES O’BRIEN Bell Peppers, Maui Onions
APPLEWOOD–SMOKED BACON Chicken Apple Sausage
CHICKEN APPLE SAUSAGE
COCONUT SEAFOOD CURRYDaily Market Seafood, Crispy
Shallots, Chili-Roasted Peanuts, Coriander Furikake Rice
WARM “BOMBUCHA” Chef to prepare: Chocolate Cookies | Vanilla Ice Cream
Choux Crème | Maui Grown Coffee Cheese Cake
ENHANCEMENTSCHILLED SEAFOODPRICED BY THE DOZEN
Lobster Tail, Half | Snow Crab Claws
Jumbo “U12” Shrimp | Oyster on the Half Shell
Compliments: Mignonette, Traditional Horseradish and Euro Cocktail
Sauce, Lime, Lemon, Tabasco
FARMHOUSE CHEESEManchego, Humboldt Fog, Camembert and Boursin
Marcona Almonds, Dried Figs, Local Macadamia Honey, Grapes and
Strawberries, Carr’s Crackers and Toasted Sesame Seed Lavosh
CHEF ACTION STATIONS Minimum of 50 guests
LOCO MOCOGrass Fed Beef Tenderloin, Furikake Rice, Sautéed Mushrooms, Maui
Onions, Hamakua Mushroom Gravy, Over Easy Egg, Pohole Fern Salad
HAWAI IAN STYLE BENEDICTShichimi Seared Ahi Tuna - Eggs Benedict, Two Poached Eggs,
Toasted Sourdough Bread, Wasabi Hollandaise
CARVING STATIONSGUAVA–GINGER GLAZED BONE IN HAM
MAPLE-MUSTARD SEED CRUSTED SALMONSliced Caramelized Lemons, Caper Butter Sauce
HAWAI IAN SEA SALT AND HERB CRUSTED PRIME R IB
Black Garlic Jus, Creamed Horseradish, Rolls
KAPALUA BRUNCH BREAKFAST
ANOTHER REASON TO GATHER & DRINK BLOODY MARYSMinimum of 50 guests
– 1 1 –
BLOODY MARY BARFresh: Lemon, Lime, Celery
Garnish: Olives, Kosher Pickle Spear, Kim Chee Cabbage, Pepperoncini, Horseradish
Spices: Celery Salt, Garlic Powder, Black Pepper, Keawe-Smoked Salt
Dashables: Tabasco, Worcestershire
Protein: Poached Shrimp, Bacon, Beef Jerky
House-made Bloody Mary Mix
Grey Goose Vodka, Beefeater Gin, Don Julio Tequila
BUBBLE BAR
Juice – choose 4: Peach | Orange | Pineapple | Mango | Guava | Pomegranate | Lemonade
Bubbles: Champagne or Prosecco
Fruit: Peach | Raspberries | Blueberries | Strawberries
MAI TAI BARSignature House Mai Tai
MORNING [AFTER] COCKTAIL BAR
BREAKFAST
– 1 2 –
BEVERAGES COFFEE & TEAF IRST DROP COFFEE & DECAFFE INATED COFFEE100% Rainforest Alliance Certified | Premium artisan coffee roasted in small
batch form using only the top 3% of the world’s Arabica coffees
TEA FORTEUltra-premium tea representing less than 1% of all teas available
SIGNATURE PYRAMID HOT TEA INFUSERS: Earl Grey | Bombay Chai | Orchid
Vanilla | White Ginger Pear | Moroccan Mint | Chamomile Citron
FLAVORED ICED TEA: Green Mango Peach | White Ginger Peach | Blueberry Merlot
FRUIT JUICESOrange | Apple | Grapefruit | Guava | Tropical Fruit Punch | Pineapple
POG (Passion Fruit, Orange & Guava)
INFUSED WATERCucumber – Mint | Berries Splash | Citrus Trio | Strawberry Lemon Mint
BREAKS
QUENCH YOUR THIRST
– 1 3 –
Hotel beverage licensing requires that any beverage ordered for
“off-property” consumption becomes the property of the purchaser.
The hotel cannot rebate any beverages that are not consumed.
Priced by the individual bottle
SOFT DRINKSPEPSI PRODUCTS AQUAFINA SPARKLING MAUI BREW ROOT BEER
COFFEE & TEA STARBUCKSCold Brew – Assorted Flavors
(11oz) Frappuccino – Assorted Flavors
(9.5oz)
SHAKA TEA
Pineapple Mint | Mango Hibiscus
H2O
STILLHawai‘i Volcanic (20oz)
SPARKLINGPerrier (17oz)
Regular | Lemon | Lime
JUICE, HEALTH & ENERGY DRINKSBAÎ SPARKL ING ANTIOXIDANT INFUSION Assorted Flavors
VALLEY ISLE KOMBUCHA CO. – MADE ON MAUI Kula Strawberry | Maui Green |
Local Lilikoi
WAI KOKO 100% PURE COCONUT WATER
Original | Kona Mocha
BIG ISLAND ORGANICS
Agave Lemonade | Hawaiian
Gingerade
RED BULL
Regular | Sugar Free
GATORADE
Assorted Flavors
ALOHA MADE JUICE
Assorted Flavors
IN-CROWDASSORTEDBAGELS Plain Cream Cheese, Fresh Garden Herbed Cream Cheese
MIXED BERRIES YOGURT CUPHouse-made Granola Parfait, Mixed Berries, Coconut Yogurt
BAKED GOODSChocolate Chip Muffin
Double Chocolate Brownies
Individual Banana Macadamia Nut Bread
Strawberry Scone
House-Baked Ritz-Carlton Cookies:
Maui Potato Chip | Chocolate Chip
Kapalua Signature | Pineapple | Gluten Friendly – available
FRUIT B ITESChocolate-Dipped Dried Pineapple
Li Hing Mui Sea Salt – Pineapple Spears
Chocolate-Covered Strawberries
Chocolate Bark with Dried Fruit & Nuts
Chocolate Dipped Frozen Half Banana
ASSORTED WRAPS & PET IT SANDWICHESGrilled Mediterranean Vegetables, Roasted Peppers and Feta,
Sundried Tomato Wrap
Warm Smoked Turkey, Cheddar, Focaccia Bread
Albacore Tuna Salad, Cucumber Sprouts and Baby Swiss, Flour Wrap
Warm Maui Style Ruben, Pineapple Mustard and Sauerkraut, Rye sliced Bread
Pesto Chicken, Caramelized Onion and Parmesan Aioli, Whole Grain Wrap
SOCIALWARM JUMBO SOFT SALTED PRETZELS Honey Mustard and Cheddar Cheese Fondue
KAMOBOKU “FISH CAKE” SNOW CRAB DIPSesame Lavosh
KULA FARM ONION DIP
Maui Potato Chips
P INEAPPLE P ICO DE GALLO
Tortilla Chips
HAIKU AVOCADO GUACAMOLE
Tortilla Chips
A La Carte BREAKS
BREAKS
– 1 4 –
Please your palate…whether by the dozen, in a bowl, bagged or just a bar, your guests will appreciate these fine treats.
BREAKS
ALOHA SNACKS ISLAND PRINCESS HAWAI IAN STYLE POPCORNMacadamia Nut Caramel | Mochi Caramel | Tropical CaramelChocolate Caramel
“ANAHOLA” GRANOLA BARS Original | Tropical |Chocolate Chip
WHOLE FRESH FRUIT
WARM JUMBO SOFT SALTED PRETZELSHoney Mustard and Cheddar Cheese Fondue
INDIV IDUAL YOPLAIT YOGURTS Strawberry Banana | Blueberry
INDIV IDUAL ASSORTED BAGS OF CHIPS
KITCH'N COOK'D MAUI POTATO CHIPS The original ole’ fashioned Maui chip, locally made
Original | Onion
TO-GO SALAD CUPS Local Feta, Macadamia Nut, Hana Papaya Seed Dressing
ROASTED TOMATO HUMMUS Grilled Naan Bread Tapas
VEGETABLE CRUDITÉ Roquefort and Buttermilk Dip Jars
FRESH FRUIT AND BERRIES Local Honey and Mint Cup
PEPPER SALAMI COINManchego, Stuffed Olive, Local Mustard, Fig Crackers
WOWWEE MAUI CHOCOLATE BARS Award winning chocolate bars hand made on Maui using the finest local ingredients
Chocolate, Kona Coffee & Caramel BarChocolate, Maui Ka’anapali Estate Coffee & ToffeeDark Chocolate, Hawaiian Sea Salt, & CaramelMilk Chocolate & Hawaiian Macadamia NutMaui KITCH'N COOK'D Potato Chip and Chocolate
TORN RANCH SNACKSBERRY HEALTHY MIX JAR: Almonds, Walnuts, Dried Cranberries, Dried BlueberriesCLASSIC MIX JAR: Dry Roasted Peanuts, Cheese Crisps, Mustard Pretzels and Plain Pretzel BitesHOLIDAY RAINBOW DRIED FRUIT CRAFT BAG: Dates, Peaches, Pears & Extra Fancy Apricots & Ruby Red Plums
INDEPENDENT
– 1 5 –
A La Carte BREAKS CONT.
ICE CREAM BUBBIES MOCHI ICE CREAM
Creamy gourmet ice cream made in Hawaii, wrapped
in a sweetened rice confection, resulting in a
delectable bite-sized ball of happiness.
Vanilla | Mango | Strawberry
HÄAGEN DAZS ICE CREAM BARS Vanilla Milk Chocolate Almond
Coffee Milk Chocolate Almond
Dark Chocolate
BEN & JERRY’S ICE CREAM MINI CUP
Chocolate Chip Cookie Dough
Chocolate Fudge Brownie
Cherry Garcia
BREAKS
All themed coffee breaks are designed for 30-minute events | Minimum 25 people
Quantities must be guaranteed for entire group
EVERYTHING MAUI PINEAPPLE
Chef to prepare:
FROZEN DOLE WHIPDole Pineapple, Whipped Cream
ALOHA P INEAPPLE SPRITZER
FRESH P INEAPPLE , SALTED L I H ING MUI SPEARS
CHOCOLATE-DIPPED DRIED P INEAPPLES
PINEAPPLE SUGAR COOKIES
COCONUT GROVEChef to prepare:
HOMEMADE BUBBLE WAFFLE CONESub Zero Coconut Ice Cream, Toasted Coconut
WAIKOKO COCONUT WATER
WATERMELON WEDGESCoconut Glaze, Shredded Coconut
TRADIT IONAL COCONUT MACAROONS
WAIOLA COCONUT CHIPS: Thinly sliced, roasted, lightly seasoned with sea salt cultivated from Moloka‘i
ÉCLAIR BARCHOOSE THREE:
CARAMEL POP CORN ÉCLAIRT IRAMISU ÉCLAIR
DARK CHOCOLATE PRALINE CRUNCH ÉCLAIRMANGO PASSION ÉCLAIR
STRAWBERRY MERINGUE ÉCLAIRWHITE CHOCOLATE COCONUT ECLAIR
Served with Freshly Brewed Coffee & Tea
MANA-BOOSTBUILD YOUR OWN TRAIL MIX :House Made Granola, Dark Chocolate Covered Kona Coffee Espresso
Beans, White Chocolate Covered Raisins
YOGHURT COVERED PRETZELSDried Apples, Dried Cranberries, Roasted Almonds
TOXIN FLUSH: Coconut Water, Parsley, Spinach, Apple, Cinnamon, Ginger
HANA STYLE BANANA BREAD
ASSORTED STARBUCKS COLD BREW COFFEES
DOUGH & NUTSChef to prepare:
L IVE ROASTED CARAMELIZED MACADAMIA NUTS
HIB ISCUS & HUCKLEBERRY GLAZED DOUGHNUTS
PAPAYA SPEARSFinger lime, Roasted Coconut, Sugar
Hazelnuts
ASSORTED STARBUCKS COLD BREW COFFEES
– 1 6 –
PAU HANAHAWAIIAN STYLE BREAKS HOSPITALITY SNACK BUFFET
Minimum of 50 guests
Menu is designed for 2 hour Group Arrival/Registration
“ALOHA KAPALUA” BREAKS
WRAPS Pesto Chicken – Caramelized Onion and Parmesan Aioli
Whole Grain Wraps
Albacore Tuna Salad – Cucumber Sprouts and
Baby Swiss Flour Wraps
Grilled Mediterranean Vegetables – Roasted Peppers and Feta,
Sundried Tomato Wraps
Roasted Smoked Turkey – Tomato and Monterey Jack Cheese,
Whole Grain Wraps
PET IT SANDWICHES Warm Smoked Turkey, Cheddar – Focaccia Bread
Gorgonzola Beef Slider, Pretzel Roll
Warm Maui Style Ruben, Kalua Pork, Pineapple Mustard,
Sauerkraut, Swiss cheese, Rye Bread
– 1 7 –
DESSERTSelect one
HOUSE-BAKED R ITZ-CARLTON COOKIES Maui Potato Chip Cookies | Chocolate Chip | Kapalua Signature | Pineapple
DOUBLE CHOCOLATE BROWNIES
ASSORTED WRAPS OR SANDWICHESFinger-sized | Select three | Minimum 2 dozen per item
ROASTED TOMATO HUMMUS, GRILLED NAAN BREAD
VEGETABLE CRUDITÉ , ROQUEFORT AND BUTTERMILK DIPS
MAUI POTATO CHIPS, KULA FARM ONION DIP
FRESH P INEAPPLE SALAD WITH MINT AND HONEY
CHEF KENNETH S N I F F E N
– 1 8 –
E X E C U T I V E C H E FQ&A
WHAT WAS THE PATH THAT LED YOU TO YOUR ROLE AS EXECUTIVE SOUS CHEF FOR THE R ITZ-CARLTON, KAPALUA?Being born and raised on Maui, I went to
Maui Community College and graduated with
an Associate Degree in Culinary Arts. After
graduation, I completed the American
Culinary Federation Apprentice program
and began my culinary career right
here at The Ritz-Carlton in Kapalua.
Through much hard work and dedication
I was able to advance in the kitchen and
eventually had the opportunity to work
under renowned Chef Dean Fearing at
The Ritz-Carlton, Dallas. After working with
Chef Fearing for many years, I was promoted
to Corporate Executive Sous Chef for
The Ritz-Carlton Hotel Company to help
culinary operations across North America
and the Caribbean. During that time, I traveled
and cooked around the globe for 14 years,
before returning back to where it all began at
The Ritz-Carlton, Kapalua.
WAS THERE SOMEONE IN YOUR FAMILY THAT HAD ALARGE INFLUENCE ON YOU IN THE K ITCHEN?My mother definitely has a large influence
on me in the kitchen. She would always
bring me into her kitchen to help her bake
Pipinola (Hawaiian pear squash) pie,
make fresh Lilikoi (passion fruit) cider and
many other dishes that my family loved.
Cooking with my mother was something I
loved to do. She taught me a lot and as a
reward for helping her, she would let me
taste the dishes we created together before
anyone else.
WHAT WAS YOUR FONDEST MEMORY AS A CHILD THAT HELPED SHAPE YOUR CUL INARY CAREER?My father was a very talented fisherman.
I remember as a dock boy we would catch
Aku (Bonita) together on the boat. We loved
making home-made dry fish, diving for Tako
(octopus) off of the coast of Maui and preparing
poke for my ohana (family). Being able to fish
and cook with my family is definitely one of
my fondest childhood memories.
WHERE AND WHEN DID YOU DISCOVER YOUR LOVE FOR THE CUL INARY ARTS?I discovered my love for cooking from my family.
My dad is Hawaiian and my grandparents are
from Portugal and they introduced me to fishing,
gardening and cooking when I was very
young. I remember playing and working in the
small orchard that my grandparents owned.
They put me to work feeding the rabbits and
chickens, picking weeds and raking leaves. I
spent a lot of time in their orchard, working
and playing and enjoyed the responsibilities
they gave me. That responsibility helped instill
a solid foundation of gardening knowledge
that I still draw from today in my cooking style.
WHAT IS YOUR CUL INARY V IEWPOINT?My goal is to create unforgettable experiences
through dishes I discovered during my travels
and using only the highest quality ingredients.
I do this by sourcing fresh, local produce,
Hawaiian coastal seafood and exotic herbs
and chilies from the organic, sustainable
onsite garden at our hotel. I believe food is a
global gift that comes from the heart. It brings
people together through good times and hard
times. The more love and care you put into a
dish, the more impactful and memorable your
food will be.
DESSERT AFTER SHOW “ACE OF CAKE”
One dessert display per 75 guests.
After dinner meet the chef to finish special cakes and vote for your favorite. Learn how to decorate cakes with incredible pastry techniques while
enjoying a variety of fine desserts prepared by our talented chefs. Event will be held in a different room than the dinner function.
LUNCH
SHARPEN THE KNIFE…
COOKING DEMONSTRATIONHawaiian Fusion – Mahi Lau Lau
or
“This Little Piggy” – Kiawe Smoked Pulled Pork
HANDS-ON CLASSES“Lomi-Lomi” – Traditional Luau Dish
and Ceviche
or
Hand Rolled Hawaiian Sushi
TEAM BUILDING ACTIV ITY
Fresh Ahi Poke – Iron Chef Concept
or
Musubi Challenge
– 1 9 –
ENJOY A PERSONAL CULINARY EXPERIENCE IN DIFFERENT WAYS!“GET SCHOOLED” at The Ritz-Carlton, Kapalua by taking simple Hawaiian favorites and making it sophisticated.
The 1-hour lesson includes recommended accompaniments and tips for shopping, preparation and presentation.
Classes can be enhanced with paired beverages or beverage demonstrations.
10 guests minimum | Additional Chef required per 15 guests
MAIN | CHOOSE ONEHonolua Sub – Baguette, Soppressata Salami, Black Forest Ham, Smoked
Turkey Breast and Provolone Cheese
Grilled Mediterranean Vegetables – Roasted Peppers and Feta,
Sundried Tomato Wraps
Basil Grilled Chicken Breast – Focaccia, Caramelized Onion and Parmesan Aioli
Albacore Tuna Salad – Cucumber Sprouts and Baby Swiss Flour Wraps
Roasted Smoked Turkey BLT – French Roll, Bacon, Avocado,
Tomato and Monterey Jack Cheese
LUNCH
FOR THOSE ON THE GO
– 2 0 –
BEVERAGES Hotel beverage licensing requires that
any beverage ordered for “off-property”
consumption becomes the property of
the purchaser. The hotel cannot rebate
any beverages that are not consumed.
Priced by the individual bottle.
SOFT DRINKSPEPSI PRODUCTSAQUAFINA SPARKL INGMAUI BREW ROOT BEER
COFFEE & TEA STARBUCKSCold Brew – Assorted Flavors (11oz) Frappuccino – Assorted Flavors (9.5oz)
SHAKA TEAPineapple Mint | Mango Hibiscus
H2O
STILLHawai‘i Volcanic (20oz)
SPARKLINGPerrier (17oz)
Regular | Lemon | Lime
JUICE, HEALTH & ENERGY DRINKSBAÎ SPARKL ING ANTIOXIDANT INFUSION Assorted Flavors
VALLEY ISLE KOMBUCHA CO. – MADE ON MAUI Kula Strawberry | Maui Green | Local Lilikoi
WAI KOKO 100% PURE COCONUT WATER
Original | Kona Mocha
BIG ISLAND ORGANICS
Agave Lemonade | Hawaiian Gingerade
RED BULL
Regular | Sugar Free
GATORADE
Assorted Flavors
ALOHA MADE JUICE
Assorted Flavors
Boxed Lunch packed in The Ritz-Carlton logoed insulated bag
MAUI STYLE POTATO CHIPS & WHOLE FRUIT
STARTER | CHOOSE ONERuby Red Quinoa, Dried Cranberries, Goat Cheese,
Lemon Herb Vinaigrette
Papaya, Strawberry and Jicama – Farro Salad, Toasted Pecan Nuts
Cucumber and Couscous, Shaved Fennel, Orange,
Citrus Vinaigrette, Fresh Parsley
Nicoise Salad – Haricot Vert, Local Greens, Kalamata Olive, Fingerling
Potatoes, Six-Minute Egg, Mustard-Sherry Dressing
HOUSE-MADE COOKIE | CHOOSE ONEMaui Potato Chip Cookie| Chocolate Chip | Kapalua Signature | Pineapple | Double Chocolate Brownies
Minimum of 25 guests | Three courses choose one from each category
Served with Iced Tea or Lemonade | Freshly Baked Rolls and Butter
STARTER & SOUP | CHOOSE ONEKEALOHA FARMS TOMATO GAZPACHO – Extra Virgin Olive Oil, Avocado Fresca, Coriander Crème
LEMONGRASS-KULA CORN SOUP – Dungeness Crab, Tarragon Tapenade Crostini
WAIPOLI WEDGE – Butter Lettuce Hearts, Cherry Tomato, Hearts of Palm, Hana Papaya Seed Dressing
CAESAR-ROMAINE SPEARS – Garlic Poi-Bread Croutons, White Anchovies, Shaved Parmesan, Caesar Dressing
ANTIPASTI – Grilled Eggplant, Fresh Mozzarella, Vine-Ripened Tomato,
Aged Balsamic and Fresh Basil
MAIN | CHOOSE ONE“NIÇOISE SALAD” FURIKAKE SEARED AHIHaricot Vert, Local Greens, Kalamata Olive, Fingerling Potatoes,
Six-Minute Egg, Mustard-Sherry
SEA SALT CRUSTED FLATIRON STEAKRoot Vegetables Pearl Couscous, Garden Salsa Verde, Corn Shoots
ROSEMARY CHICKEN BREASTOrecchiette Pasta, Tomato Caper Ragout, Arugula Salad
SEARED ISLAND CATCH Portuguese Bean Stew, Pea Sprout Salad
BUTTERNUT SQUASH RAVIOL ISBrown Butter Sage, Broccoli, Candied Almond
SWEET | CHOOSE ONEMAUI GROWN COFFEE T IRAMISU Macadamia Nut Biscotti
STRAWBERRY SHORT CAKE Raspberry Sponge
MILK CHOCOLATE MOUSSE Praline Streusel, Vanilla Whipped Cream
LUNCH
MID-DAY PLATED AFFAIR
– 2 1 –
THE CUTTING BOARD
Minimum 50 guests | Served with Iced Tea or Lemonade SOUP AND SALADSKealoha Farm Tomato Gazpacho
Kula Head Greens, Carrot Threads and Baby Cucumber, Crostini Spear, Buttermilk Dressing
Red Quinoa, Kale, Brussel Sprouts, Bacon and Feta
Orzo Pasta Salad, Charred Fennel, Citrus & Pickled Onions
COLD CUTS AND CHEESESHerb Roast Beef, Smoked Turkey Breast, Soppressata Salami
Caper Albacore Tuna
Waipoli Butter Lettuce, Kealoha Farm Tomatoes, Shaved Maui Onions
Home-made Pickles, Mayonnaise, Dijon, Cheddar, Swiss and Provolone Cheeses
Assorted Sliced Breads & Rolls
HOT SANDWICHES | CHOOSE TWOKalua Pork Cubano – Ciabatta Roll, Black Forest Ham, Pineapple Sauerkraut, Swiss Cheese
Warm Peppered Beef Pastrami – Rye, Smoked Gouda, Arugula
Salsa Verde Skirt Steak – Luau Roll, Gruyere Cheese, Caramelized Onions
Spicy Chicken Breast – Focaccia, Arugula, Parmesan Aioli
Grilled Cheese Trio – Sourdough, White Cheddar, Gouda, Parmesan
MAUI POTATO CHIPS, KULA FARM ONION DIP
DESSERT“Bombucha” Large Warm Cookies, Strawberry Milk Jugs
Brownie – Individual Bites in Mini Craft Paper Bags
Fresh Fruit and Berries, Local Honey and Mint Cup
UPGRADE MENU TOGO50% of your menu will be presented in Grab & Go vessels
LUNCH
– 2 2 –
Minimum of 50 guests | Served with Iced Tea or Lemonade
BUILD YOUR OWN COBB SALAD:Romaine and Radicchio Blend
Bleu Cheese, Cherry Tomato, Smoked Bacon, Cucumber, Six-Minute Egg, Avocado
Creamy Dill-Buttermilk Dressing
CARAMELIZED KAPALUA P INEAPPLE-DUO CABBAGE SLAWApple-Cider Garden Tarragon Vinaigrette
TRADIT IONAL HAWAI IAN POTATO AND MACARONI SALADPipikaula Cured Beef, Dijonnaise
FROM THE GRILL | CHOOSE THREE
Chef to prepare: Grass Fed Beef Burgers, Kalbi-Chicken Breast, Mango BBQ Kalua Pulled Pork, Portuguese Sausage, Kosher Hot Dogs, Vegetarian Burgers
Waipoli Butter Lettuce, Kealoha Farm Tomatoes, Shaved Maui Onions
Garden Relish, Mayonnaise, Ketchup, Dijon Mustard
Cheddar, Swiss and Provolone Cheese
Assorted Brioche Hot Dog and Hawaiian Sweet Bread Buns
Gluten and Dairy Free Buns available on request
BEN & JERRY’S ICE CREAM MINI CUPSAssortment of:
Chocolate Chip Cookie Dough: Vanilla Ice Cream with Chocolate Chip Cookie Dough
Chocolate Fudge Brownie
Cherry Garcia: Cherry Ice Cream with Cherries and Fudge Flakes
WATERMELON WEDGES, COCONUT GLAZE, TOASTED COCONUT
LUNCH
BACKYARD “PULEHU” BBQ
– 2 3 –
MauiTACO STAND
Minimum of 50 guests | Served with Iced Tea or Lemonade
TORTILLA SOUPLime Crème Fraiche, Crispy Tortilla Strips, Lime Wedges
CHIL I SEA SALT TORTILLA CHIPSKapalua Pineapple Pico De Gallo
MANDARIN ORANGE & AVOCADO SALADButter Lettuce, Pickled Onions, Roasted Corn, Lilikoi Vinaigrette, Pea Shoots
BLACK BEAN CHICKPEA SALADSmoked Chili Dressing
BUILD YOUR OWN ISLAND TACOSCHOOSE TWO:
SALSA VERDE MAHI MAHICUMIN-CORIANDER SKIRT STEAK, SUGAR-CANE GLAZE
CHIPOTLE KALUA CHICKEN WITH PEPPERS, KULA FARM ONIONANNATTO C ITRUS PRAWNSACHIOTE PORK CARNITAS
ALL SERVED WITHSprout-Cabbage Cilantro Slaw, Haiku Avocado Fresca, Roasted Tomato Salsa, Jalapeno Sour Cream, Cotija Cheese,
Shredded Cheddar Cheese, Lime Wedges, Warm Flour & Corn Tortillas
DESSERTSWarm Cinnamon Churros, Chocolate Fondue | Vanilla Caramel Flan, Sweet Mango-Chili Salsa | Mexican Chocolate - Coffee - Mud Pie
ENHANCEMENTChef to prepare: Avocado Guacamole, Pico de Gallo, Lime, Cilantro, Hawaiian Sea salt, Extra Virgin Olive Oil
LUNCH
– 2 4 –
KAIRAMEN MARKET
Minimum of 50 guests | Served with Iced Tea or Lemonade
FRESH LOCAL FAVORITESWATERCRESS AND RADICCHIO SALAD White Balsamic-Honey Compress Asian Pear,
Sweet Thai Black Sesame Rice Cracker, Shiso Ranch
SHICHIMI SP ICED TOFU Coriander-Scallion, Shaved Red Radish, Ginger-Soy Vinaigrette, Sautéed Shimeji Mushroom
SALMON SASHIMI Tangled Daikon-Carrot, Cilantro, Candied Sesame Walnuts, Hibachi Dressing
SPAM MUSUBI Soy-Ponzu, Nori
CRAFT YOUR OWN BOWL OF RAMENPAIA TOWN IWAMOTO NATTO FACTORY NOODLE BAR Warm Local Fresh Ramen Noodle
GARNISH Kimchi, Kamaboko Fish Cake, Hard Cooked Egg, Cilantro-Mint, Bamboo Shoot-Bean Sprouts
F INISH WITH CHEF YU-CUA’S SECRET SAVORY BROTHSTofu Miso-Dashi | Rich Shiitake Mushroom-Pork | Fine Ginger-Bay Shrimp Red Lobster
HOT ACCOUTREMENTS Soy-Braised Pork Belly with Wilted Chinese | Baby Bok Choy
Szechuan-Style Long Eggplant | Shrimp Tempura | Yakitori Glazed Chicken | Japanese Sticky Furikake Rice
CHEF YOSHI’S SWEET DELIGHTERS
Lahaina Mango Pudding | Matcha Green Tea Roll Cake, Strawberry
Bubbies Mochi Ice Cream
LUNCH
– 2 5 –– 2 5 –
– 2 6 –
CHEF MEREDITHM A N E EE X E C U T I V E S O U S C H E F
Q&A
WHEN DID YOU START YOUR CUL INARY CAREER?My culinary career began almost 20 years ago
when a part-time job at a golf course became
the possibility of a career as a chef.
WHAT MADE YOU WANT TO BECOME A CHEF? My passion for good food, family and the
love of making people happy through
their tummy.
WHAT IS YOUR COOKING STYLE?California - Italian - Island - Asian Fusion.
Do I have to choose just one? I'd like to
also add Mexican, Spanish, Middle Eastern,
French, Mediterranean, Thai, German,
American. When it comes down to it,
good food makes me happy. I guess if
I had to choose one, I could eat Italian
every day for the rest of my life. I never
get tired of it.
DO YOU HAVE A COOKING MOTTO?Fresh, local, seasonal, inspired, soul
satisfying, always try to make a food
memory.
DO YOU HAVE ANY ADVICE FOR ASPIR ING CHEFS?Read Kitchen Confidential, and be aware of
what the difference is between loving to cook
for friends and family and having the pressure
of cooking for 200+ covers a night. And I
would want to make sure they understand
that the current TV celebrity chef is .001
percent of the population, and fame and
fortune is not what should attract you to this
business. Your love of cooking, pleasing oth-
ers and hospitality should be the backbone
of why you choose this profession and drive
you to always want to improve. The hours
are long and the labor can be intense so your
love of this art is what should drive
you. Be sure to take pride in what you
do, have self-determination, love the craft,
and find joy in of making others happy
through your food.
WHAT DO YOU DO WHEN YOU’RE NOT COOKING?I EAT!!! I read culinary articles, and books.
I love all animals, the outdoors, nature and its
beauty. Fashion was my first love and is what
I thought I would do before I found my
passion for cooking and decided to enroll in
culinary arts. Painting, charcoal, sketching is
another creative outlet that makes my soul
happy. I think that’s why I enjoy cooking so
much – it lets me do everything I love. I
equate it to creating a painting on a plate
that stimulates more than just the eyes.
It touches on, taste, temperature, scent
and memory.
SMALL BITES
– 2 7 –
FROM THE SEACOLD
Citrus-Extra Virgin Olive Oil-Avocado, Tuna Poke, Wasabi Remoulade Chives,
Arare Rice Crisp
Dungeness Crab Vanilla Aioli Salad,
Lahaina Mango, Cucumber Wrap, XO Vinaigrette
Achiote Prawn, Compressed Margarita Honeydew, Sriracha-Cocktail Jelly
Calamansi Scallop Ceviche-Green Buckwheat Soba Noodle,
Scallions, Truffle-Ponzu-Dashi Splash
HOTCoconut Shrimp, Pickled-Ginger – Coriander Sweet Chili
Lobster Empanada, Chili-Lime Aioli
Lump Crab Cakes, Roasted Pepper Mustard Seed Citrus Aioli
Citrus–Cilantro Bacon Wrapped Scallop
Local Honey-Jalapeno Glaze
FROM THE FARMCOLD
Cured Duck Breast, Thai-Garden Mint - Summer Roll
Roasted Peanut-Chili Sauce
Bacon Wrapped Dates & Almonds
Shichimi-Hibachi Sear Striploin Wrap Brochettes, Green Papaya Slaw
Truffle Filet of Beef Tartar, Pineapple Mustard
Pecorino Cheese, Chive Tart
HOTPeking Duck Spring roll, “Nuoc Cham,” Sweet Chili, Lime, Lemongrass
Balsamico Fig, Bacon and Goat Cheese Flatbread
Petit Mini Beef Wellington, Tarragon Horseradish Crème Fraiche
Mini Chicken Cordon Bleu, Kale – Macadamia Nut Pesto
Buffalo Chicken Spring Roll, Mango Barbecue Buttermilk
L IGHT RECEPTION
Minimum 2-dozen per item
FROM THE GARDENCOLD
Sushi Maki - Pickled Jicama & Carrots, Avocado, Spring Onion, Sriracha Aioli
Fire Roasted Cherry Tomato, Boccochini
Marinated Artichoke, Skewer
Garden Fresh Crudité Spears, Roasted Garlic-Chick Pea Hummus (Dairy Free)
Sugar-Cane Brule Brie, Roasted Thyme-Grapes
Brioche Toast
HOTBaked Olive Manchego Bites
Wild Mushroom Vol Au Vent
Edamame Pot Stickers, Toasted Sesame-Hoisin Ponzu
Spinach and Cream Cheese Spanakopita
Kealoha Farm Tomato Jam
SEAFOODPOKE, LOMI & CEVICHE BAR
FRESH AHI TUNALemon-EVOO-Avocado, Crispy Molokai Sweet Potato
KIAWE COLD SMOKED SALMONKealoha Farm Cherry Tomatoes, Pohole Ferns, Miso-Ponzu, Sesame Rice Cracker
LOCAL SNAPPER CEVICHECitrus, Serrano Chili, BBQ Tortilla Crunch
CHILLED SEAFOOD ON ICELOBSTER TAIL , HALFSNOW CRAB CLAWS
JUMBO “U12” SHRIMPOYSTER ON THE HALF SHELL, MIGNONETTE
COMPLIMENTS: Traditional Horseradish and
Euro Cocktail Sauce, Lime, Lemon, Tabasco
SUSHI ROLLS HAWAI IAN CAL IFORNIA ROLL
Cucumber, Crab Meat, Avocado, Mango
TUNA ROLL | CUCUMBER ROLL SP ICY SALMON ROLL
ACCOMPANIMENTS: Pickled Ginger, Soy Sauce and Wasabi
CAVIAR PRESENTATIONSIBERIAN STURGEON (Acipenser Baerii)
RUSSIAN OSSETRA CAVIAR
(Acipenser Gueldenstaedtii) Market PriceACCOUTERMENTS: Egg Whites, Egg Yolks, Shallots, Capers, Chives, Crème
Fraiche, Toast Points
TURN UP THE WOW FACTOR ENHANCING YOUR SEAFOOD DISPLAY
ICE CARVINGCheck with your Meetings and Special Events contact for more information
All traditional enhancements designed for one hour events prior to
dinner service or as an addition to our buffet menus.
Quantities must be guaranteed for entire group
GARDEN CRUDITÉSMarket Fresh Vegetables | Assorted Olives
Grilled Flatbread | Chick Pea Hummus
DIPS | select two
Guacamole | Roquefort | Buttermilk Ranch | Kula Farm Onion
FARMHOUSE CHEESEManchego, Camembert and Boursin | Marcona Almonds
Dried Figs | Local Macadamia Honey
Grapes and Strawberries
Carr’s Crackers | Toasted Sesame Seed Lavosh
SEASONAL FRUITSliced Fruits – Papaya, Pineapple, Melon
Whole Strawberries
TAPASProsciutto | Soppressata | Mortodella
Herb Roasted Mushrooms
Fresh Mozzarella | Green Olives
Marinated Chevre Feta
Blistered Asparagus and Peppers
Charred Fennel and Artichokes
Grilled Flatbread | Roast Garlic Aioli
– 2 8 –
RECEPTION
Minimum 2-dozen per item
DISPLAYS FROM THE
BUTCHER’S BLOCKASADO BBQ – ARGENTINIAN STYLE ROASTED
BUTTERFLY R IBEYE BEEF serves 100 guests for your outdoor events
Chimichurri, Pineapple Mustard, Pickled Onions
Shaved Jalapeno, Grilled Flatbreads
KIAWE SMOKEDTENDERLOIN OF BEEFserves 25 guests
Teriyaki Demi and Coriander – Hawaiian Chili – Soy
Pickled Onions and Daikon Sprouts, Mu Shu Buns
HAND-L INE CAUGHT MAHI-MAHI LAU LAU serves 20 guests
Thai-Coconut, Coriander Curry, Lemongrass-Ponzu Butter
ROASTED TOMAHAWK PRIME R IB OF BEEFserves 25 guests
Black Garlic Jus and Creamed Horseradish, Freshly Baked Rolls
MANGO BBQ BEEF BRISKETserves 25 guests
Garden Salsa Verde, Pickled Cauliflower-Carrot & Radish Coins
Hawaiian Sweet Bread Rolls
BIK INI BLOND WHOLE CHICKEN serves 10 guests
Kiawe smoked | Cranberry-Guava Chutney, Rosemary Aioli, Freshly Baked Poi Rolls
CITRUS PORK BELLY AND LOIN PORCHETTAserves 25 guests
Caramelized Pineapple Chutney, Chef April’s Hot Sauce
Hawaiian Sweet Bread Rolls
CAJA BOXserves 100 guests for your outdoor event
CHEF TO PREPARE: “Caja” Box whole roasted Kalua Suckling Pig
Hoisin Chili, Pickled Root Vegetables, Mu Shu Buns
– 2 9 –
HEAVY RECEPTION
RACLETTE CHEESESwiss-style hot melted cheese
Fingerling Potato, Seasonal Garden Pickles,
Pipikaula Cured Beef, Roasted Baby Bell Peppers
Grilled Pretzel Bread Crostini
KAI TEMPURASweet Ebi Shrimp, Eggplant, Shiitake Mushrooms, Carrots,
Sweet Potato, Broccoli, Asparagus, Lotus Root
Ginger-Soy Dashi Sauce
CHARRED HIBACHI(Based on 2 of each item per person)
CHEF TO PREPARE: Chili-Verde Tangle Prawns
Sweet Thai XO Sauce
Sugar-Cane Glazed Chicken Yakitori, Sesame Sambal Chili
Garden Rosemary Lamb Chops, Kula Lavender-Local Honey
“PELE” FLAME-ROASTED GARDEN VEGETABLE
(Chef to use Chili Roaster for your outdoor events)
Shishito Peppers, Cauliflower, Brussel Sprouts, Mushrooms Squash and
Long Eggplant Spears, Basil Chimichurri
Tarragon-Lemon Greek Yogurt
L IVE PULLED MOZZARELLA & SL ICED PROSCIUTTO
Olive Tapenade, Basil and Sundried Tomato Pesto
Seasoned Salts, Infused Olive Oils, Fig Cake Crackers,
Grilled Naan Toast Points
BURGER SHACK’S L ITTLE P IGGYKiawe-Smoked Ancho Citrus Hefeweizen Pulled Pork
Drunken Kula Farm Onion Marmalade, Triple Cream Cheese,
Pickled Mango Jicama Slaw, Sweet Potato Fries
WOK F IRE NOODLESHibachi Chuka Soba, Firecracker Prawn and Chicken Breast,
Heart of Palms, Bamboo Shoots, Bell Peppers, Broccoli, Carrot Spears,
Chili Scallions, Sesame Bean Sprouts, Garlic Peanuts
GRILLED CHEESEKealoha Tomato, Avocado, Pickled Onions
White Cheddar, 9 Grain Bread
Black Forest Ham, Manchego, Pineapple Marmalade
Hawaiian Sweet Bread
Brie Cheese and Fig Preserves on Hawaiian Sweet Bread
HEAVY RECEPTION
HEAVY RECEPTIONStations are designed for up to two hours in select locations only
Minimum of four stations, including two hot items required for an event designated as a dinner
Quantities must be guaranteed for entire group and not a portion thereof
GRAND SEAFOOD PAELLAOVER S IZE PAN PRESENTATION
serves 100 guests for your outdoor events
CHEF TO PREPARE: Saffron-Lobster Rice, Shrimp, Mussels, Clams,
Portuguese Sausage, Lemon, Parsley
Served with Garlic-Paprika Baguette Toast
ICEBERG WEDGE COBB BARSHAKE & GO
Cherry Tomatoes, Cucumber Coins, Pickled Red Onions, Red Beans
Chick Peas, Mandarin Orange, Edamame, Corn
Shredded Carrots, Broccoli, Button Mushrooms
Roquefort Crumble, Goat Cheese, Cheddar Cheese
Black Forest Ham, Bacon Bites, Hard Boiled Egg Wedges
Herb Pretzel Croutons, BBQ-Corn Tortilla Strips
Buttermilk Ranch, Chipotle and Honey Mustard Dressing
Green Goddess Vinaigrette
Olive Tapenade-Basil Balsamic Vinaigrette
– 3 0 – – 3 1 –
CHEF YOSHIKAZUK I Z U
EXECUTIVE PASTRY CHEFQ&A
WHERE DID YOU GROW UP?I grew up in Tokyo, Japan and started my
pastry career there. Later in my career I
actually had the privilege of opening The
Ritz-Carlton in Tokyo. That was an amazing
experience that I will never forget.
DID YOU ALWAYS WANT TO BECOME A CHEF?When I was younger, I actually wanted to be
a tour guide, but that eventually changed and
I ended up going to pastry school. After I
graduated, I landed a position at a local pastry
shop, Kona To Tamago, where I worked
every station—from making the cakes to
selling them. After three years in that role,
I moved to the Tokyo Disney Ambassador
Hotel, then The Ritz-Carlton Tokyo, where
I worked as a Pastry Chef for three years.
After opening The Ritz-Carlton, Tokyo I fell in
love with the brand and wanted to continue
working within The Ritz-Carlton hotel family.
AS AN AWARD-WINNING PASTRY CHEF, WHAT IS ONE OF YOUR FAVORITE CAREER HIGHLIGHTS?One of my favorite career highlights was
when I won Pastry Chef of the Year at the
25th Annual US Pastry Competition in 2014.
It’s a very prestigious competition in our
industry and only 13 chefs are invited to
compete. The fact that I was recognized for
my pastry talent and invited to compete was
a true honor. I was very humbled to have
come home with the title especially because
my winning dessert was such a technically
difficult piece.
ARE DESSERTS IN JAPAN DIFFERENT FROM AMERICAN DESSERTS?Yes, there are some differences between the
two. In America for the most part, people
love classic desserts like cheesecakes and
chocolate cakes. In Japanese cuisine, sweets
are very subtle and utilize fruit flavors and
notes. As a Pastry Chef in America, I work to
balance the two to create decadent desserts
that everyone can enjoy.
WHAT IS THE STYLE OF THE DESSERTS YOU CREATE?My style is to create desserts with multiple
components and ingredients, then craft them
in a way so that they are harmonious. I use
delicate textures and subtle layers of sweet
and bittersweet flavors to build my recipes.
My desserts usually have a clean modern
aesthetic and I like to incorporate specialty
Japanese products so I can share my culture
with a wider audience. When I worked at
Tokyo Disney, I was able to hone my artistic
ability and apply it to my desserts. You’ll see
that influence in some of my more whimsical
desserts. I definitely love to wow people and
make them wonder, “how did he
create that?”
HOW DO L IKE L IV ING ON MAUI?I love Maui. There is always so much to
explore – it’s hard to imagine anyone every
getting bored here. I really enjoy taking the
local flavors of the islands and finding new
ways to incorporate them into my desserts.
The fruits are so abundant here and each
with its own unique flavor profile.
WHAT’S THE B IGGEST CHALLENGE AS A PASTRY CHEF ON MAUI?Definitely the humidity! When you are
creating desserts, especially larger
presentation pieces, you need to be
aware of the temperature and ensuring
your icing will hold up to the humidty.
RECEPTION STATIONS
Dessert Reception stations are designed for one hour heavy receptions
KAPALUA DECADENT DESSERT DISPLAY
Coconut Haupia with Fresh Tropical Fruit
Mango Cheesecake
Sugar-Cane Roasted Maui Pineapple Upside-Down Cake
Kula Strawberry Crumble
Yogurt Mousse with Guava Cremeux
Flourless Layered Chocolate Cake
Apple Banana Cream Pie
Caramel Cheesecake
Chocolate Moelleux, Lilikoi curd with Raspberry compote
64% Dark Chocolate with Coconut Entremets
Passion Fruit Tart
Mango Panna Cotta
Maui Grown Coffee Tiramisu
Signature Coconut Cake
Guava Crème Flan
Macadamia Nut Cream Pie
Pineapple Cheese Cake
HEAVY RECEPTION
DESSERT ACTION STATIONS
Dessert action stations are designed for one hour dessert
receptions or as an addition to our buffet menus.
NITRO ORGANIC CHOCOLATECHEF TO PREPARE: Sub-Zero Big Island Organic Chocolate Ice Cream,
Candied Macadamia Nuts and Kula Strawberry Compote
MALASADASCHEF TO PREPARE: Chef to prepare: Nutella-Chocolate Sauce,
Salted-Caramel Sauce, Tahitian Vanilla Whip Cream
WARM CINNAMON CHURROSCHEF TO PREPARE: Lilikoi Curd Dip, Caramel Fondue
MON CHERIWarm Chocolate Lava Cake, Vanilla Ice Cream, Black Cocoa Crumble,
Cherry Compote, Sub-Zero Marshmello
TAIYAKI F ISH CONECHEF TO PREPARE: Green Tea Ice Cream with Strawberry Pocky
BUILD YOUR OWN FRESH BANANA CREAM PIECHEF TO PREPARE: Pastry Cream, Whipped Cream, Chocolate and Caramel
Sauce, Macadamia Nut and Toasted Shredded Coconut, Assorted Toppings
HAWAI IAN SHAVE ICECHEF TO PREPARE: Macadamia Nut Ice Cream, Whipped Cream
(select three)
Strawberry, Banana, Coconut, Pineapple, Raspberry and Mango Syrups
– 3 2 –
PLATED DINNERS Served with Hawaiian Blend Coffee, Decaffeinated Coffee and Tea
PLATED DINNER
THREE COURSE DINNERPrice includes Bread, Soup or Salad, Entrée and Dessert
Poultry | Seafood | Meat
FOUR COURSE DINNERPrice includes Bread, Soup or Salad, Starter, Entrée and Dessert
Poultry | Seafood | Meat
‘SOUP’ERB• “Tom Kha Gai” – Coconut Chicken Soup, Keahole Lobster, Hamakua Mushrooms
• Kobocha Pumpkin Bisque – Caramelized Nueske Bacon Lardons
• Garden Green Cucumber Gazpacho, Lomi Lomi Salmon Tatar
• Fire Roasted Tomato Fennel Soup, Pulled House-made Mozzarella, Crostini Spear
SHADES OF GREEN• Waipoli Butter Lettuce, Peppered Chevre, Hana Papaya Vinaigrette,
Candied Macadamia Nuts
• Thai-Curry Caesar, Jr. Romaine Spears, Shichimi Sear Ahi Tuna,
Sesame Rice Cracker
• Preserved Lemon Ricotta, Roasted Pepper Jam, Wild Arugula Blend,
Toasted Pine Nuts, Sherry-Mustard Seed, EVOO
• Kula Strawberries and Greens Blend, Five-Spice Walnuts, Local Feta, Lilikoi Vinaigrette
• “Beets, Beets, Beets”: Roasted Baby Beets, Kale, Gorgonzola Blue, Truffle Honey,
Candied Pecan Nuts and Pomegranate Seeds
COOL STARTER• EVOO Ahi Tuna Poke, Hawaiian Ali’i Red Sea Salt, Ogo Seaweed, Chilies,
Lotus Root Crisps, Ponzu Truffle Dashi
• Kealoha Farms “Toy Box” Tomatoes, Haiku Avocado-Crème, Savory Granola,
Shiso, White Balsamic Chia Seeds
• House-made Burrata, Local Honey-Apple Cider Compress Fuji Apples,
Hydro Pepper Greens, Sugar-Cane Almonds, Upcountry Lavender Dressing
• Tahitian-Vanilla Aioli Crab, Avocado-Fresca, Crispy Molokai Sweet Potato,
Local Watercress, Lahaina Mango-Tarragon Pico de Gallo
• Hamachi Duo: Pickled Mango Jicama Slaw, Finger Lime, Ponzu Truffle Dashi Crudo
Cherry-Smoked, Hand-pulled Bocconcini Avocado Roll, Garlic Chips, Soy Balsamico
– 3 3 –
WARM STARTER• Sun-Curry Tangled Prawns, Lemongrass-Kula Corn and Edamame Creamy Succotash,
Parsnip Crisps
• Smoke Paprika Seared Sea Scallops, Cauliflower Puree, Asparagus Tips,
Candied Sugar-Cane Pancetta
• Harissa Lamb Meatballs, Spooned Carrots, Charred Gold Cherry Tomatoes,
Garden Mint Greek Yogurt, Torn Croutons
• Five-Spice Braised Short Rib Seared Gyoza, Shaved Radish-Sprout Slaw,
Chili Glaze, Sesame-Soy
• Butternut Squash Raviolis, Brown Butter Sage, Broccolini, Candied Almond
MAKAI – FROM THE SEA• Black Fired Teriyaki Pacific Salmon, Wasabi-Edamame-Whipped Yukon,
Hydro Watercress and Corn Shoots, Heavy Roasted Sesame Dressing
• Macadamia Island Mahi Mahi, Kona Lobster-Curry Butter, Coconut-Shimeji
Basmati and Wild Rice, Pea-Scallion Salad, Poha-Chili Chutney
• Red Miso Roasted Black Cod, Tamarind-Dashi Braise Daikon, Ginger-Baby Bok Choy
and Snap Peas, Sake-Soy Glaze
• Snapper Filet Saffron Cioppino, Calamari, Bay Prawns, Mussels, Fennel,
Fingerling Potato, San Marzano Tomatoes, Charred Baguette
PLATED DINNER
PLATED DINNERS CONTINUED...
– 3 4 –
ADD-ON FOR A DUO – Choose one
Buttered Half Lobster Tail
Two Herb-Citrus Tangled Jumbo Prawns
Pan Seared Diver Scallops
Salsa Verde Island Catch
TO SHARE – Choose one
Mac n’ Cheddar Cheese
Yukon Gold Au Gratin Dauphinoise
Brussel Sprouts, Pancetta, Cotija, Brown Butter
Truffle-Asparagus, Shimeji Mushrooms, Parmigiano
MAUKA – FROM THE MOUNTAIN• Apple-Cider Brined Herb Roasted Bone-in Chicken Breast, Shaved Baby Carrots and Wild Arugula
Salad, Smashed Rosemary- Preserved-Lemon Marble Potatoes, Ginger-Pineapple Glaze
• Achiote-Chile-Citrus Roasted Brined Pork Chop, Creamy Manchego Polenta, Roasted Hamakua,
Shimeji Mushrooms & Red Pearl Onions, Confit Garlic, Wild Arugula-Mustard Seed-Sherry Salad,
Toasted Pine-nuts, Tamarind-Demi-Glace
• “Hunan Style” Braised Lamb Shanks, Black Bean Hoisin, Sweet Potato Yam Risotto, Candied Orange
• Rosemary Ali’i Sea Salt Crusted Flat Iron Steak, Sugar-Cane Carrots, Yukon Gold Potato Puree,
Garden Chimichurri
• 38-Hour Slow Braised Beef Short Rib, Roasted Cipollini Onion and Baby Carrot, Celery
Root Vegetable Puree, Frisee-Chives, Horseradish Creme Fraiche
• Kiawe Smoked Beef Tenderloin, Boursin Big Island Hearts of Palm Puree, Brown Butter
Glazed Haricot Vert, Black Garlic Jus
INTERMEZZOPALATE CLEANSER
Suggested between Appetizer and Entrée
MAI TAI SORBET – MAI TAI SYRUP | GUAVA SORBET – OCEAN VODKA
RASPBERRY SORBET – CHAMPAGNE | PASSION FRUIT-MANGO SORBET – GRAPEFRUIT SODA
– 3 5 –
PLATED DINNER
PLATED DINNER
‘AINA – FROM THE LANDVEGETARIAN ENTREES:• Creamy Manchego Polenta, Roasted Hamakua, Shimeji
Mushrooms & Red Pearl Onions, Confit Garlic,
Wild Arugula-Mustard Seed-Sherry Salad, Herb Crostini
• Molokai Purple Potato Gnocchi, Baby Bok Choy,
Sun Curry-Coconut – Kaffir Lime Béchamel, Water Chestnuts
100% VEGAN ENTREES:• Roasted Kabocha Pumpkin, Ruby Red Quinoa, Garden
Chimichurri
• Szechwan Eggplant, Crispy Shichimi Firm Tofu,
Lemongrass Jasmin Rice
CHEESE COURSE• Domestic and Imported Cheeses
• Dried and Fresh Fruit
• Fig Cake Cracker
• Marcona Almonds
• Seasonal Jam
– 3 6 –
PLATED DINNERS CONTINUED...
SWEET ENDINGDINNER DESSERTS• White Chocolate Cheesecake, Tropical Fruit Coulis,
Valrhona Opalys Crunch
• Hazelnut Crunch Bar, Dark Chocolate Cremeux, Passion Fruit Curd
• Passion Fruit Meringue Tart, Milk Chocolate Sponge
• Yogurt Mousse with Asian Green Tea Streusel,
Yuzu Jelly and Milk Sorbet
• Local Mango with Pineapple Champagne Verrine,
Hawaiian Vanilla Crunch (Gluten Free)
• Passion Fruit Soup, Vanilla with Honey-Agar,
Pineapple Sorbet (Gluten & Dairy Free)
TASTING DUO PRESENTED FAMILY STYLE | CHOOSE TWOWhite Chocolate Cheesecake | Hazelnut Crunch Bar
Pineapple Upside-Down Cake | Mango Pudding
Passion Fruit Meringue Tart | Milk Chocolate Verrine
TASTING TRIO PRESENTED FAMILY STYLE | CHOOSE THREEWhite Chocolate Cheesecake | Hazelnut Crunch Bar
Pineapple Upside-Down Cake | Mango Pudding
Passion Fruit Meringue Tart | Milk Chocolate Verrine
D A N I E L S C H M I D T
– 3 7 –
DIRECTOR OF FOOD & BEVERAGEQ&A
HOW DID YOU GET YOU STARTED IN THE CUL INARY WORLD?When I was 15 years old, my first internship in
Berlin was as a dishwasher at a small, but very
good restaurant. The chef saw how hard I was
working and asked me to help him peel potatoes
in the kitchen. I ended up making a traditional
German potato salad out of them and I remember
him being so impressed with what I created.
From them on, I knew I was meant to be a chef
and there was only one place where I wanted to
begin my culinary career – The Hilton Berlin. It
was known for its intense trainee program and
partnership with the German cooking association.
The job ended up being more challenging than I
imagined – it felt like boot camp. My Sous Chef,
Thea Nothnagel (Coach for the German Culinary
Youth National Team), was in charge of 35
culinary students and was just like a drill sergeant.
She demanded everything be meticulously done
and her perfectionisms still inspire me today.
When I look at elements on a plate, I use her
methods and rules to arrange them. While that
experience was definitely a challenge, it opened
up a lot of opportunities. I was able to compete
in the top youth cooking competitions and joined
the Culinary Youth National Team where we
won a gold medal in the Cooking Olympics. I
appreciate the time I had with her because she
instilled a great sense of discipline which helped
me immensely in my culinary career. I will always
remember her words: “Keep your head up – even
your neck is dirty!”
WHERE DID YOUR LOVE OF FOODCOME FROM?Every summer holiday as a child, my family would
travel to Poland near the Russian border where
my grandparents had their own farm. They taught
my sister and I about harvesting in the summer
time – everything from how to utilize an entire
pig to ensure nothing went to waste to finding
fresh eggs and milking our own cow.
I remember helping make the fire in the old stove
and then pulling noodles for the freshly cooked
chicken broth. My Grandmother was in her 90’s
at the time, but was fit enough to do any job on
the farm. She taught me the difference between
all of the potatoes she grew and I helped her
pick fresh herbs in the garden. I can distinctly
recall the fresh dill we would use to make boiled
salt potatoes with homemade melted butter. The
more my grandmother taught me, the more I
started to love food. I would give anything to eat
those dishes again fresh from her farm.
WHAT’S YOUR BEST CHILDHOOD FOOD MEMORY?As a child, I remember my mother would cook
traditional Polish food for all of our family
gatherings. She made beetroot broth with beef
brisket and root veggies, colorful vegetable
potato salad, homemade white bread, cold
smoked krakauer sausage with homemade
mustards, “bigosh” which is red braised
sauerkraut with pork ribs, and rum cake – all
served with black tea. The food was always clean
with organic grown ingredients and traditional
cooking methods. I’ll never forget how pure and
simple the taste of her food was.
WHAT WOULD YOU SAY IS YOUR CUL INARY STYLE?I have been influenced by some very talented
chefs throughout my journey, especially working
in a few Michelin Star restaurants like with
Karlheinz Hauser or Sven Elverfeld. I love being
innovative and trying new recipes and techniques.
Being able to create signature dishes that
combine traditional, local and classic international
cuisine with modern cooking styles is something I
really enjoy. My culinary style is very bold, yet my
flavors are very balanced. I use a lot of flavors
from Asian and Africa as well. But one thing is
for sure, wherever I go, I make sure to cook some
German food. People love it!
HONOLUA Display of: Ahi-Avocado-Poke, Crispy Won Ton, Truffle Ponzu, Splash Jars
CHEF TO PREPARE: “Caja” Box whole roasted Kalua Suckling Pig
Hoisin Chili, Pickled Root Vegetables, Mu Shu Buns
NAPIL IMahi Mahi Lau Lau
Thai Curry-Coconut Wok Vegetables, Lemongrass Butter
Lemongrass Jasmine Rice
Macadamia and Ginger Crusted Moloka’i Potatoes, Citrus Coconut Glaze
LAHAINA Kiawe Smoked New York Strip, Tamarind Demi
Local Goat Cheese Polenta
Traditional Chicken Long Rice, Soy-Ginger Chili Broth
KA’ANAPALIWarm Cinnamon Malasadas, Chocolate Dip
Coconut Haupia with Fresh Tropical Fruit
Mango Cheesecake
Sugar-Cane Roasted Maui Pineapple Upside-Down Cake
BUFFET D INNER
THEME BUFFETS
FEAST OF KAPALUA – “LUAU”Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea
Minimum of 50 guests
Freshly Baked Hawaiian Sweet Bread & “Poi” Taro Rolls, Lilikoi Whipped Butter
FRESH DISPLAY Waipoli Butter Lettuces, Shaved Radish, Sun-Dry Cranberries, Pineapple Macadamia Nut, Hana Papaya Seed Dressing
Pipikaula “Cured Beef” Kealoha Farm Cherry Tomatoes, Pohole Ferns
Wasabi Soba Noodle Salad, Stir-Fried Shrimp-Scallion Poke
Crispy Tofu, Lomi Salmon, Oahu Watercress, Sesame Asparagus, Miso Vinaigrette
ACTION & DISPLAY DISHES
– 3 8 –
“PANIOLO” COWBOY Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea
Minimum of 50 guests
MAUI FARM SELECTIONS Kula Greens Romaine Blend, Local Goat Cheese, Farm Hard Boiled Eggs,
Smoked Bacon Mustard Seed Dressing
Kaua’i Watermelon and Maui Pineapple Spears,
Local Honey, Li Hi Mui-Sea Salt, Garden Mint
Black Bean, Roasted Peppers and Onions, Cilantro,
Apple Smoked Bacon, Cumin-Lime Sour Cream
Kealoha Farm Toy Box Tomatoes, Gorgonzola, Charred Red Onion Rings
FROM THE KIAWE CHIP SMOKER
CHEF TO PREPARE: Mango Barbeque Beef Brisket, Crisp Maui Onions
“ON THE SIDE”Cowboy Chef Shehu BBQ Rub Ribs, Scallions
Caramelized Pineapple Pesto Chicken Breast, Charred Citrus
Salted Yukon Gold Bar: Candied Bacon, Tarragon Horseradish Cream, Chive Whipped Butter
Sugar-Cane Brine Kula Whole Corn, Ancho Chili-Citrus Aioli, Cilantro, Cotija, Lime Wedges
SUNSET DELIGHTSKula Strawberry Crumble
Yogurt Mousse with Guava Cremeux
Pineapple Upside-Down Cake
Flourless Layered Chocolate Cake
ENHANCEMENT RECOMMENDATIONS
Pacific Lobster Tails, Drawn Butterl
Jumbo Citrus Prawn, Chimichurri
“Pele” - Flame Roasted Garden Vegetable
(Chef to prepare Chili Roaster for your outdoor events)
Shishito Peppers, Cauliflower, Brussel Sprouts, Mushrooms, Squash and Long
Eggplant Spears, Basil Chimichurri, Tarragon-Lemon Greek Yogurt
BUFFET D INNER
– 3 9 –
UPCOUNTRY
KAPALUA STEAK HOUSEServed with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea
Minimum of 50 guests
BUFFET D INNER
SOUP AND SALADS Lemongrass-Coconut Kula Corn Bisque, Tarragon Citrus Crab Salad
Jr. Romaine Spears, Shaved Parmesan, Kalamata Tapenade Crostini,
Citrus Caper Anchovy Dressing
House-made Mozzarella, Roasted Pepper, Baby Spinach Blend,
Prosciutto Crisp, Basil White Balsamic Vinaigrette
FROM THE BUTCHERLemon-Garlic Pesto Lamb Chops, Garden Mint Chimichurri
Slow Red Wine Braise Beef Short Ribs,
Horseradish-Chive Pesto Whipped Yukon Gold, Crispy Maui Onions
FROM THE CARVERCHEF TO PREPARE:
Sea-Salt Crusted Tomahawk Bone-in Prime Rib, Black Garlic Jus
Pacific Whole Salmon Wellington, Seafood Saffron Mousse,
Herb Puff Pastry, Mustard Seed Butter
ACCOMPANIMENTS Baked Truffle Mac and Cheese | Grilled Asparagus
Roasted Garlic Wild Mushrooms
White Cheddar and Local Chevre Potato Dauphinoise
INDULGEApple Banana Cream Pie | Caramel Cheesecake
Chocolate Moelleux, Lilikoi curd with Raspberry compote
ENHANCEMENT RECOMMENDATIONS
Pacific Lobster Tails, Drawn Butter
Jumbo Citrus Prawn, Chimichurri
“MON CHERI” CHOCOLATE LAVA CAKECHEFS TO PREPARE: Hawaiian vanilla ice cream, Cherry compote,
Nitrogen deep fried cherry marshmallow
– 4 0 –
Warm Sea Salt Roll and Herb Focaccia, Boursin Garlic Whipped Butter
BURGER–SHAKE SHACK Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea
Minimum of 50 guests
SHAKE IT GREEN BABYCrispy Iceberg Wedges, Leafy Kale, Baby Bell Pepper Rings, Baby Cucumbers, Carrots Threads, Radish, Broccoli Floweret, Chick Peas,
Mandarin Segments, Blue Cheese, Feta, Ruby Red Quinoa, Croutons, Candied Pecans, Hana Papaya Seed Vinaigrette & Green Goddess Dressing
BUILD A BURGER ON HAWAIIAN SWEET BUNS
(CHOOSE THREE)
THIS L ITTLE P IGGY Spiced and Slow-roasted Pork, Caramelized Maui Onion Marmalade
MOLOKAI RUNNERSeared Local Mahi Mahi, Citrus-Caper Tatar Sauce
ALI ‘ I (K ING)Grilled Grass Fed Beef, Hibachi Hamakua Mushroom, Chipotle Aioli
KATZU KATZUCrispy Ramen Chicken Breast, Roasted Garlic Aioli
CO-STAR BURGER BARKealoha Farm Tomato, Waipoli Butter Lettuce,
Pickled Red Onion, Cheddar, Pepper Jack, Crumbled Blue
CRISPY FRYCHEF TO PREPARE: Parmesan Seasoned Potato Fries,
Sweet Potato Fries, Crunchy Onion Rings
Sriracha Ketchup, Pineapple Dijon, Truffle Mayo
CHEDDAR CAULIFLOWER AU GRATIN
DESSERTKULA CRUNCH MILKSHAKE
CHEF TO PREPARE: Strawberry Ice Cream, Kula Strawberry halves,
Strawberry Syrup, Lilikoi Syrup, Whipped Cream, Candied Macadamia Nut
FRESH FRUIT AND BERRIESLocal Honey, Mint Cups
CHOCOLATE BROWNIES – INDIVIDUAL BITES
ENHANCEMENT RECOMMENDATIONSPANIOLO BUFFALO BLU
Grilled North American Bison Meat, Applewood Smoked Bacon, Housemade BBQ Glaze, Cambozola Crème
BIK INI BURGER Black Bean Beet Root Patty
BUFFET D INNER
– 4 1 –
BUFFET D INNER
MAUKA >(II)< MAKAI “FROM MOUNTAIN TO THE OCEAN” MAUI ’S F INEST FARM TO TABLE
Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea
Minimum of 50 guests
Freshly Baked Hawaiian Sweet Bread & “Poi” Taro Rolls, Lilikoi Whipped Butter
FROM THE KAPALUA COAST CHEF TO PREPARE
Apple-Cider Brine Whole Citrus Chicken, Star-Anise Cranberry Chutney
Tamarind Mustard Seed Glaze Rack of Pork Loin, Fig Port-Wine Maui Onion Marmalade
DISPLAY BUFFET Crispy Island Catch, Tomato-Olive-Caper Puttanesca, Shimeji Mushroom, Parsley
Brown-Butter Pumpkin Squash Raviolis, Crispy Sage, Toasted Pine Nuts
Hawaiian Style Bouillabaisse: Lobster, Shrimp, and Scallop,
Corn, Fingerling Potatoes, Coconut-Lime
Charred Cauliflower and Brussel Sprouts, Apple Smoked Bacon, Manchego
SAVORY R ISOTTOCHEF TO PREPARE: Arborio Rice, Green Peas, Garlic-Roasted Mushrooms,
Parmesan, Boursin, Caramelized Onions, Chives
ROAD TO HANA SWEETS 64% Dark Chocolate with Coconut Entremets
Passion Fruit Tart
Maui Pineapple Champagne Agar
Maui Grown Coffee Tiramisu
– 4 2 –
FROM THE KULA GARDENGrilled Baby Carrots and Fennel,
Maple Syrup Ricotta,
Tarragon- Preserved Lemon EVOO
Kale-Chicory Blend, Local Feta, 5 Spice Candied
Walnuts, Picked Red Onions, Honey-Compress
Fuji Apples, Green Goddess Vinaigrette
Ruby Red Quinoa, Peppered Chevre,
Wild Arugula, Roasted Rainbow Beets,
Savory Granola, Sherry-Mustard Seed Dressing
BUFFET D INNER
AUNTIE’S PANTRY Portuguese Bean and Watercress Soup
Braised Ham Hocks, Local Sausage
Kula Greens Blend
Radishes, Cherry Tomatoes,
Edamame Hana Papaya Seed Dressing
Furikake Bay Shrimp, Cucumber Namasu, Low Mein Noodle Salad
Kamaboko Fish Cake, Sesame Soy Ponzu
Local Boy Potato-Macaroni Salad
Pipikaula, Roasted Garlic Aioli
UNCLE’S BACKYARD
Kalbi Bone-in Beef Short Ribs, Scallions
Huli-Huli Chicken, Charred Lime
Misoyaki Salmon, Shiso-Sprout Slaw
Salted Black Bean Stir-Fry Vegetable, Crispy Chaka Soba
Kim Chee Fried Rice
GRANDMA TUTU’S SWEET TREATS
Signature Coconut Cake
Guava Creme Flan
Macadamia Nut Cream Pie
Pineapple Cheese Cake
ENHANCEMENT DOLE WHIP
Dole Pineapple | Condensed Milk | House-made Whipped Cream
“HUKILAU”LOCALS’ FAVORITES
Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea | Freshly Baked Hawaiian Sweet Bread & “Poi” Taro Rolls, Lilikoi Whipped Butter
Minimum of 50 guests
– 4 3 –
JOURNEY THROUGH PACIFIC-ASIA
“DISCOVER THE ART OF FAR-EAST CUIS INE”
Served with Hawaiian Blend Coffee, Brewed Decaffeinated Coffee, Tea
Minimum of 50 guests
BUFFET D INNER
VIETNAMESE GARDEN Crisp Vegetable Summer Rolls, Sweet Chili-Lemongrass-Sesame Oil
Chili Shrimp, Glass Noodle, Mint-Lime Salad
Banh Flan
TOKYO TOWNMiso Soup, Tofu, Scallions
Sushi Rolls - California, Spicey Tuna, Cucumber, Salmon
Pickled Ginger, Tamari Sauce and Wasabi
Green Tea Macaroon
THAI MARKETThai Beef, Watercress-Mung Bean Salad
Pad Thai Noodles, Tamarind, Palm Sugars
Thai Coconut-Mango Verrine
HONG KONG SIDE STREETSChar Siu Pork Bao, Edamame Pot Stickers
Soy-Mustard, Sweet and Sour Sauce
Ginger-XO Broccolini
Dry Chili Kung Pao Chicken, Water Chestnuts, Garlic-Peanuts
Hong Kong Mango Pudding
FILIPINO RICE PATTIShichimi Crispy-Fry Island Catch, Calamansi Butter
Adobo Style Beef Bone-In Short Rib, Roasted Eggplant
Sugar-Cane Banana Lumpia
– 4 4 –
L IQUOR PACKAGES
ELITE BRANDS The MacAllan 12 Year Old Scotch
Grey Goose Vodka | Appleton Estate Rum
Don Julio Blanco Tequila | Bombay Sapphire Gin
Woodford Reserve Bourbon | Crown Royal Whiskey
BAR ACCOMPANIMENTS(all tiers)
SUPERIOR BRANDSKetel One Vodka | Johnnie Walker Red Label Scotch
Myers’s Platinum White Rum | Tanqueray Gin
Patron Silver Tequila | Maker’s Mark Bourbon
Seagrams VO Whiskey
HOUSE BRANDSTito’s Handmade Vodka | Bacardi Superior Rum
Dewar’s White Label Scotch
Beefeater Gin | Sauza Blue Silver Tequila
Jim Beam White Label Bourbon
Crown Royal Whiskey
Pepsi Products
Club Soda, Tonic & Ginger ale
Fresh Juices | Angostura
· Dolin Dry & Dolin Rouge Vermouth
BEER Domestic Beer
Bud Light | Miller Lite | O’Douls
Import, Local & Specialty Beer
Corona Extra | Corona Light | Heineken
Stella Artois | Maui Brew Co. Bikini Blond
Maui Brew Co. Big Swell IPA
Samuel Adams Boston Lager
Blue Moon Belgian White
SOFT DRINKS & WATER Pepsi Brands | Hawai’i Volcanic Still Water
Perrier Sparkling Water | Fruit Juices
Red Bull Energy Drinks
BEVERAGES
LIBATIONSHotel beverage licensing requires that any beverage ordered for “off-property” consumption becomes
the property of the purchaser. The hotel cannot rebate any beverages that are not consumed.
– 4 5 –
BANQUET WINE LISTThe wines on this Progressive Wine Menu are grouped in Flavor Categories. Wines with similar flavors are listed in a simple sequence starting
with those that are sweeter and mild in taste, progressing to the wines that are drier and stronger in taste.
WINE
CHAMPAGNE/SPARKLING
Lamberti, Glera (Prosecco), Extra Dry, DOC, Veneto, Italy, NV Schramsberg, Brut, “Mirabelle”, North Coast, California, USA, NV Champagnes Barons De Rothschild, Brut, “Cuvee Ritz”, Reims, France, NV Moet & Chandon, Brut Rose Imperial, Champagne, France, NV Jean-Louis, "Charles de Fere" Blanc de Blancs, Brut, Champagne, France, NV Mumm, Napa NV “Brut Prestige” Chef de Caves, Napa Valley, California, USA Domaine Carneros Brut, Napa Valley, California, USA Taittinger Brut La Francaise, Champagne, France, NV Nicolas Feuillatte, Brut “Blue Label” Champagne, France, NV Ritz, Brut, Champagne, France, NV Moet & Chandon, Imperial, Champagne, France, NV Dom Perignon, Brut, Champagne, France, NV
WHITE/ROSÉ/BLUSH WINESPighin, Pinot Grigio, Friuli-Venezia Giulia, Italy Ponzi Vineyards, Pinot Gris, Willamette Valley, Oregon, USA Ferrari-Carano, Fume Blanc, Sonoma County, California, USA Blindfold, Central Coast, California, USA Whitehaven, Sauvignon Blanc, Marlborough, New Zealand Provenance Vineyards, Sauvignon Blanc, Napa Valley, California, USA Honig, Sauvignon Blanc, Napa Valley, California, USA Duckhorn, Sauvignon Blanc, Napa Valley, California, USA Merry Edwards, Sauvignon Blanc, Russian River Valley, California, USA Montes, Sauvignon Blanc, “Classic Series”, Casablanca Valley, Chile Craggy Range, Sauvignon Blanc, “Te Muna Road Vineyard”, Martinborough, New Zealand Chateau St Jean, Chardonnay, North Coast, California, USA Shannon Ridge, Chardonnay, “High Elevation Collection”, Lake County, North Coast, California, USA Landmark, Chardonnay, “Overlook”, Sonoma County, California, USA Rosemount, Chardonnay, Australia Steven Kent, Chardonnay, “The Ritz Carlton Cuvee”, Central Coast, California, USA Robert Mondavi Private Selection, Chardonnay, Central Coast, California, USA Sterling Vineyards, Chardonnay, Napa Valley, California, USA Stag’s Leap Winery, Chardonnay, Napa Valley, California, USA Decoy by Duckhorn, Chardonnay, Sonoma County, California Migration by Duckhorn, Chardonnay, Napa Valley, California Frank Family Vineyards, Chardonnay, Carneros Napa Valley, California Patz & Hall Dutton Ranch, Chardonnay, Russian River Valley, California Beringer, White Zinfandel, California Miraval, Cote De Provenence '15, Provenence, France Kim Crawford, Rose, Marlborough, New Zealand
RED WINESBouchard Aine & Fils Bourgogne Rouge, Pinot Noir, Burgundy, France Acacia, Pinot Noir, Napa Valley, California, USA MacMurray Ranch, Pinot Noir, Sonoma Coast, California, USA Frank Family Vineyards, Pinot Noir, Carneros Napa Valley, California, USA Migration by Duckhorn, Pinot Noir, Napa Valley, California, USA Patz & Hall, Pinot Noir, Sonoma Coast, California, USA Merry Edwards, Pinot Noir, Russian River Valley, California, USA Albert Bichot, Bourgogne Pinot Noir, “Secret de Famille”, Burgundy, France CrossBarn by Paul Hobbs, Pinot Noir, “Sonoma Coast”, Sonoma Coast, Sonoma County, California, USA Chehalem, Pinot Noir, “3 Vineyard”, Willamette Valley, Oregon, USA Mohua Wines, Pinot Noir, Central Otago, New Zealand Torres, Crianza, “Celeste”, Ribero Del Duero, Spain Chateau St Michelle, Merlot, “Indian Wells Vineyard”, Columbia Valley, Washington, USA Decoy by Duckhorn, Merlot, Napa Valley, California, USA Sterling Vineyards, Merlot, Napa Valley, California, USA Lapostolle, Merlot, “Casa”, Chile Toad Hollow Vineyards, Merlot, “Richard McDowell Selection”, Sonoma County, California, USA Don Miguel Gascon, Malbec, Mendoza, Argentina Tapiz, Malbec, "Alta Collection", Mendoza, Argentina Bodega Catena Zapata, Malbec, "Catena", Mendoza, Argentina Vina Cobos, Malbec, “Felino”, Mendoza, Argentina Jacob’s Creek “Reserve”, Shiraz, South Australia Rosemount, Shiraz, Australia Ravenswood, "Old Vine", Zinfandel Lodi, California, USA Primus, “The Blend”, Colchagua Valley, Chile The 75 Wine Company, “The Sum”, California, USA Decoy by Duckhorn, Red Blend, Sonoma County, California, USA Franciscan Magnificat, Red Blend, Napa Valley, California, USA Steven Kent, Cabernet Sauvignon, “The Ritz Carlton Cuvee”, Central Coast, California, USA Robert Mondavi Private Selection, Cabernet Sauvignon, Central Coast, California, USA Frei Brothers “Reserve”, Cabernet Sauvignon, Sonoma County, California, USA Carmenet Winery, Cabernet Sauvignon, “Vintner’s Collection Reserve”, California, USA Priest Ranch, Cabernet Sauvignon, “Estate”, Napa Valley, California, USA Sequoia Grove, Cabernet Sauvignon, Napa Valley, California, USA Benziger, Cabernet Sauvignon, Sonoma County, California, USA Sterling Vineyards, Cabernet Sauvignon, “Napa”, Napa Valley, California, USADecoy by Duckhorn, Cabernet Sauvignon, Sonoma County, California, USAProvence, Cabernet Sauvignon, Rutherford, California, USA Justin, Paso Robles, Cabernet Sauvignon, California, USA Frank Family Vineyards, Cabernet Sauvignon, Carneros Napa Valley, California, USA Honig, Cabernet Sauvignon, Napa Valley, California, USA Round Pond Estate, Rutherford, California, USA Duckhorn, Cabernet Sauvignon, Napa Valley, California, USA Quintessa, Rutherford, California, USA
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FOOD AND BEVERAGEAll food and beverage must be purchased exclusively from The Ritz-Carlton,
Kapalua and consumed in designated function areas. The Department
of Health prohibits the hotel from allowing food to be removed from the
function location.
Due to the State of Hawai’i health regulations and the respect of our
culinary team, all visiting chefs, cooking demonstrations conducted by
chefs from outside the hotel and ice carvings must be coordinated by
your Meetings and Special Events Manager via The Ritz-Carlton, Kapalua.
Please do not coordinate directly with a decor or destination management
company. The risk of foodborne illness increases when consuming raw or
undercooked menu items.
MENU SELECTIONSThe Ritz-Carlton, Kapalua chooses to use seasonal and locally grown fruits
and vegetables whenever possible. It is the Chef’s priority to cultivate
relationships with local farmers, anglers, and ranchers to provide a better
and more sustainable product to deliver to our guests. Menu selections
are subject to seasonality and availability. For large quantities, some items
and/or preparation may be slightly varied.
Our published prices are revised periodically and are subject to change
without notice. Prices will be confirmed up to 60 days prior to the date of
the event.
Because of the logistical constraints associated with preparing for
private events on our unique and beautiful island, we kindly request
that all function details, including menu selections, be finalized at least
40 days prior to the event. Catering contracts, or Banquet Event
Orders, will be issued for all organized food and beverage functions
approximately 30 days in advance and a signature in acknowledgment
of the arrangements contained therein will be required a minimum of
21 days prior to the event. Delays with specifications to the hotel,
beyond this time, may incur a 15% surcharge, to reflect the increased
cost of product and labor.
FOOD ALLERGY / SPECIAL MEALSIn the event that any of the attending guests have food allergies, client
shall inform the Hotel of the names of such persons and the nature of
their allergies, in order that the Hotel can take the necessary precautions
when preparing their food. The Hotel undertakes to provide on request,
full information on the ingredients of any items served to your group.
Though our kitchens are not gluten free we strive to provide gluten
friendly options.
It is our intent to accommodate any requests due to special dietary
restrictions. Special Meal requests must be submitted as part of your
function guarantee. These requests include special meals for vegetarian,
vegan and guests with dietary or food allergies. Any special meal ordered
less than five business days prior to the event will be charged to the
Master Account as an additional charge over and above the guaranteed
number of meals. Kosher meals require a minimum two weeks prior notice.
Should client not provide the names of the guests and the nature of
their food allergies, client shall indemnify and hold the Hotel forever
harmless from and against, any and all liability or claim of liability for
any personal injury that occurs as a direct result of our negligence or
any of our representatives.
SERVICE CHARGE AND TAXIn addition to appropriate state and local taxes, a taxable service charge of
25% will be applied to the cost for food, beverage, labor, service, miscellaneous
charges and audio visual requirements. The service charge on audio visual,
service, labor, miscellaneous and a portion of the service charge on food
and beverage is being used to pay for costs or expenses other than wages
and tips for employees; a minimum of 18% of the service on food and
beverage is allocated toward wages and tips for employees.
GUARANTEESA guaranteed guest count is required by 12pm, five business days prior
to your function. This count is not subject to reduction. This guarantee
will apply to all aspects of your event, including, but not limited to, food,
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beverage, and creative event services. This will be considered a guarantee
for which you will be charged even if fewer guests attend, unless your
attendance exceeds your guarantee. You will be charged for the
guaranteed guest count, or the actual guest attendance, whichever is
greater. If we are not advised of a guaranteed count by 12:00 pm,
five-business days prior, the “Number Expected” as indicated on the
Banquet Event Order, will become the guarantee.
Guarantees for functions occurring on Saturday, Sunday and Monday
must be provided by 12:00 noon the previous Monday. For functions with
guarantees above 100, we will set for up to 5% over (tables and chairs)
and we will prepare to serve up to 2% over your final guarantee upon
request. For functions with guarantees below 100, we will set and prepare
for the guaranteed guest count. Should your guaranteed final attendance
be significantly less than your tentative count, the hotel reserves the right
to move your event to a more suitable location to better serve your guests.
Any changes or additions to food or beverages made 14 or fewer days
prior to a function’s date will incur additional air freight charges, starting
at $500.
PLATED MEALS • There will be a minimum labor charge of $500 for any plated meal
function with a guarantee under 25 guests.
• For plated meals, alternating desserts are available at an additional
$5 per person.
• Personalized Dessert Presentation: Chocolate corporate identity or
personalized logo added to any dessert, minimum order 40
pieces, please allow three weeks for special order. Additional $10
to menu price, per person
MULTI -ENTRÉEFor groups of 300 people or less a choice of entree may be offered table-
side at the time of the event. A four course menu is required for a choice
of entree offered tableside at dinner. Prior to dinner service, guests will be
asked for their entree selection. The two courses prior to the entree allow
our culinary team the time needed to prepare the entrees “a la minute.”
If the entree prices differ, the higher price prevails.
• Two entree choices: Offered at $30 per person premium, added to
the highest priced selection
• Three entree choices: Offered at $50 per person premium, added
to the highest priced selection
• Maximum of three entree selections may be offered. A special meal
will be provided to those previously identified with dietary restrictions.
Should you wish to offer a “Tableside Choice” for any other course,
a $15 per person surcharge will apply per course. A maximum of
two choices can be offered for courses other than the entree. No
tableside choice can be offered for the first course.Pre-Selected
Choice of Entree: A pre-selected choice of three entrees (including
a vegan or vegetarian option) is available for your guests.
• If the entree prices differ, the higher price prevails. Additionally a
$20 per person premium applies.
• An accurate count of each meal is required by 12pm, five business
days prior to the event. If not received by this time, pricing for
tableside service will apply.
• Individual place cards denoting the entree selection are required.
Clients may supply the place cards or The Ritz-Carlton, Kapalua
will supply at a cost of $4 per place card.
• Printed menu cards may also be purchased at $8 per menu card.
BUFFET MEALS • All breakfast buffet meal functions require a minimum guarantee
of 25 people and lunch and dinner buffets require a minimum
guarantee of 50 people. Meal functions falling under the minimum
guarantee are subject to a $500 production fee per buffet meal
function under the minimum requirement.
• Banquet buffets offer limited quantities of food and food
preparation is based on one serving per person. Additional
servings may be purchased at appropriate prices. Buffets are
designed for a two-hour time limit to preserve food safety and
quality. An additional 30 minutes is available for $15 per person
or 1 hour for $25 per person per hour for breakfast and lunch.
For Dinner an additional 30 minutes would be $30 per person or
$50 per person per hour.
• Stations, either displayed or action, will be prepared for the entire
guarantee and not for a portion thereof.
• Breakfast enhancements require a minimum purchase of
continental breakfast and require a guarantee equal to the
expected guest count.
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CHEF FEESIf a function requires the use of a Chef, a fee of $200 per chef per hour,
per 75 guests will be charged to the Master Account.
ALCOHOL / BARTENDER FEESThe Ritz-Carlton, Kapalua is the only licensed authority per the Maui County
Liquor Commission to serve and sell alcoholic beverages on premise.
Due to Hawaii State Liquor Laws, it is required that all guests have valid
identification to consume alcoholic beverages. We require that all of your
guests carry their identification with them to the function, as they may
be required to show proof of legal drinking age. Maui County liquor laws
prohibit alcoholic beverages on a dance floor. The hotel reserves the right
to refuse service to any guest that may appear to be intoxicated. Guests
less than 21 years must leave function area at 10:00pm if alcohol is being
served. One bartender is staffed per every 75 guests and charged at $175
per bartender per hour. Should you wish to deviate from our standard
staffing guideline; a $175 per bartender, per hour charge will apply. A
cashier fee of $175 per hour will apply if a cash bar is selected.
We welcome our clients to inventory the bars before and after the function.
Please advise your Meetings and Special Events Manager the day prior
to event if you wish to participate in the beverage inventory. Any wines
not part of the inventory noted on our event wine list must be purchased
by the case.
OUTDOOR FUNCTIONSFor safety reasons, no glass or china is allowed for use at outdoor function
locations. Please note that open flames are not allowed indoors; therefore,
some cooking stations must be altered if the event is moved indoors.
Meals: Plated & Family Style meals are offered at indoor locations only.
Pool Events: In order to preserve the Hotel’s guest experience at the
pool, poolside events cannot begin before 7 pm and set up cannot start
before 5 pm.
Curfew: The Kapalua Community and Maui County requires that all
entertainment and amplified sound occurring outdoors or in the Anuenue
room begin no earlier than 10 am and must conclude by 10 pm.
WEATHER CONSIDERATIONWeather calls will be made by the client upon recommendation of the
Meetings and Special Events and/or Banquet Manager. Should the client be
unavailable, the decision will be made upon the client’s behalf. Should there
be the possibility of adverse weather (such as lightning, temperature,
wind) that could result in harm to guests or employees, the function will
necessarily be moved indoors.
If the likelihood of rain is 30% or greater, or winds are forecasted to be in
excess of 15 mph, the Hotel will strongly recommend an event be moved
Into the back up space or to a different location.
For all outdoor functions, a weather call will be made according to the
following schedule:
• Breakfast: night prior by 6 pm. If last minute inclement weather
hampers early morning function set up, the banquet captain will
move the function to the backup location and notify the client.
• Lunch: 8 am, the day of the event
• Dinner: 10 am, the day of the event
Once the weather call has been made and weather conditions require the
function to be moved while set-up is in progress or during the event, a $25
per person labor fee will be incurred. In the event the client declines to
move their function to a different location as recommended, but requests
tables, chairs and linen to be pre-set in back up space to shorten transition
delays, a $10 per person charge will be incurred.
OUTDOOR SETUP AND BREAKDOWNAn outdoor premium of $3500 applies to all outdoor locations due to the
additional operational resources required to service the event.
• This fee includes private use of the outdoor location reserved,
operational service tents, tables, chairs, standard linens, and
additional set-up and tear down labor.
• Furniture removal fees may apply based on the needs, set-up of the
event and location.
• All events at the Pool have a fee of $5000 which includes the
outdoor premium and the furniture removal and reset.
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• Function lighting is additionally required and coordinated through
PSAV based on the specific needs of the event.
• Outdoor locations are approximately a five to ten minute leisurely
walk from the hotel entrance. If necessary, arrangements for a
private 6 passenger cart to outdoor venues may be arranged with
your Meetings and Special Events Manager. A shuttle driver fee
of $75 per hour with a four hour consecutive minimum applies,
pending availability.
OFF-PREMISE CATERINGWe will be more than happy to service all of your off-premise catering
needs. Should you wish to host an event off-property not serviced by
The Ritz-Carlton, Kapalua, you are responsible for coordinating
appropriate weather back-up for your event at a location other than
The Ritz-Carlton, Kapalua.
DECOR / ENTERTAINMENT / OUTSIDE VENDORSYour Meeting and Special Events Manager will be happy to arrange all
your decor, floral, entertainment, transportation and activity needs.
Should you select to provide your own decoration or entertainment; the
Hotel will not assume any liability for those arrangements. The Hotel
reserves the right to monitor the volume of the entertainment. Please refer
to the Entertainment Policy for further details. All outside vendors and
entertainment shall enter and leave through the Employee entrance and
obtain on premise passes. Set-up and/or rental fees will be assessed for
staging, dance floor, lighting and power if the entertainment or decor is
not coordinated by The Ritz-Carlton, Kapalua.
It is understood that the premises will be left in a neat and orderly
condition, free of debris or display refuse. Based on time and labor,
a group will incur additional charges for the removal of the group’s
materials by the hotel staff at the close of any event.
Dressing Rooms: Dressing rooms may be provided for entertainers at
$500 per dressing room to include banquet chairs, tables, mirror,
and a water station. Outdoor locations require a tent rental and have an
additional charge.
SIGNAGESignage on resort property must be professionally printed or calligraphic
and approved by Hotel management prior to posting. Banners, signs, and
registration tables are intended for placement immediately outside of the
event location and are not allowed in the lobby, hallways, public areas,
or guest floors. Raising of flags from our flag pole is not permitted. The
posting of any items (posters, signs, etc.) on any function room walls or
doors is strictly prohibited. Rental arrangements can be made for easels or
corkboards. Banner displays will incur an additional set-up charge.
SECURITYThe resort will not be responsible for the damage or loss of any
equipment or articles left in the resort prior to, during or following a
banquet function. Arrangements must be made in advance for loss
prevention officers to guard exhibits, merchandise, or any other valuables,
for an additional charge of $150 per officer, per hour with a four hour
consecutive minimum.
The smoke detection systems at The Ritz-Carlton, Kapalua are
particle-based systems. If you desire to have smoke/fog machines at
any of your indoor functions, the smoke detectors must be disabled and
a fire watch conducted by resort loss prevention officers. Fire detail shifts
are based on a four hour minimum per officer at the charge of $150 per
officer, per hour.
OFF ICESDecorations may not be affixed to walls, ceilings, or doorways. Additional
charges may apply as a result of any physical damage to the office space
or excessive cleaning required.
Keys will be provided for securing office, storage or hospitality space.
There will be a $50 charge to re-program the lock for each room. Please
provide your request for the number of keys needed no less than 10 days
prior to usage date.
AUDIO V ISUALAudio / Visual equipment is available through Presentation Services
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(PSAV), located at the Resort. A detailed list of services and policies
are available from your Meetings and Special Events Manager. It is
important to note that all rigging in the Aloha Garden Pavilion and
Ballrooms (regardless of your chosen audio visual /production
company) must be contracted through PSAV. This requirement is
to ensure the safety of your guests and resort liability associated
with elaborate production events.
STORAGE/PACKAGESWith prior coordination with the Meetings and Special Events Manager you
may arrange for delivery of materials to the Hotel not earlier than
five days prior to your event. Please include on your shipping labels: group
name, contact person at the Hotel, date of function, and content
of the box or package. C.O.D. deliveries will not be accepted.
The Ritz-Carlton, Kapalua will take all necessary care, but accepts no
responsibilities for damage or loss of any merchandise or articles brought
into the hotel or left at the Hotel after the function. All bulk deliveries and
pick-ups are through the Hotel’s loading dock.
Please advise of large shipments in advance, as it may be necessary
to arrange drayage at the client’s expense. Box movement Fee: $5.00
per Box incoming and $5.00 per box shipped outgoing; Crate and
pallet movement fee: $100 each; Package and freight handling fee:
$150 per hour.
SPECIALTY PERMITSThe Ritz-Carlton, Kapalua will be happy to coordinate special requests
and acquire the appropriate permits for fireworks, casino parties
or use of gaming devices. Permit and handling fees will apply
for each permit coordinated based on county official needs. Due to lengthy
county permit procedures, all requests must be received no less than 90
days prior to group's arrival.
Fireworks: Firework Displays must be approved by the resort 180
days prior to your group’s arrival. The Resort does not take any
responsibility for the staffing or execution of the fireworks display.
All necessary permits and insurance certification must be forwarded to
the Resort 90 days in advance.
PLANNING GUIDEPlease request a copy of our detailed “Meeting Planner Guide” from your
Meetings and Special Events Manager. The guide has been designed to
answer many of your questions about the island, Resort and business
procedures of our hotel.
NON-SMOKING ESTABLISHMENTThe Resort, in accordance with Hawai’i state law, prohibits smoking in all
areas receiving service and all areas under roof, including guest rooms,
lanais, restaurants, lounges, function areas and public areas. The Resort
has designated smoking areas.
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2019 EVENT MENUS