THE PLANTATION OWNERS EVENING LUAU

Roasted Vegetable Tartine (df/nf)*

Avocado puree, pickled red onions and cucumber, fire roasted squash, zucchini and grape tomato settled on charred Brioche alongside baby arugula in lemon and roasted garlic oil

OR

Shrimp Phy/lo (df/nf)*

Shrimp wrapped in shredded phyllo dough, quick fried, served with wasabi plum sauce

Island Caprese (nf)*

Vine ripened tomatoes, mozzarella, basil and mesclun greens, drizzled with balsamic gastrique, served with charred crostini

OR

Caesar Salad (nf/df/gf without croutons)*

Hearts of romaine tossed in our lemon anchovy dressing drizzled with Poi Vinaigrette, topped with parmesan cheese and focaccia croutons

Fresh Catch and Kalua Pork (df/nf/gf)*

Fresh catch, pan seared finished with coconut lemongrass and unagi sauce alongside Kalua pork topped with lomi lomi tomato relish, settled on Cole slaw and Steamed Jasmine rice accented with lemongrass

OR

Short ribs and Kalua pork (nf/df/gf)*

Braised boneless short ribs finished with truffleyaki sauce and Kalua pork topped with lomi lomi tomato relish, settled on Cole slaw and Steamed Jasmine rice accented with lemongrass

Taro and Hawaiian Sweet Bread Pudding (nf)*

Taro and Sweet bread pudding topped with creme anglalse and seasonal fruits

OR

Profiteroles (nf)*

Vanilla flavored ice cream tucked in pate choux, driuled with chocolate sauce

OR

Seasonal fruit bowl (nf/df/gf)*

Seasonal fruits in a bowl (inquire with your server on available fruit