THE MENU | Elite Maui Chef - Private Chef : Maui , Hawaii

Cuisines's from Around the
World, Ingredients Sourced Locally.

Local pineapple Hawaiian sweet roll cake, dulce de leche caramel, & coconut macadamia nut ice cream (Not GF)

DESSERT

Kalua pork, with coconut cream jasmine rice, spicy pineapple chuttney, & sautéed garlic zucchini (GF)
Crispy Local catch or Prime beef tenderloin , with caramelized onions, pan fried Molokai sweet potato’s, Thai Chimmi Churri (GF)

ENTREE COURSE

Lilikoi vinaigrette, on mixed greens, with toasted macadamia nuts, Napa Valley goat cheese, seasonal fruit, & chilled Maui onion (GF)

SALAD COURSE

Ahi poke or local catch (depends on what they have), sea vegetables, local spices, with Maui purple potato crisps (GF)
Mochiko pan fried shrimp, chicken, or lobster, with sweet chilli bonito glaze (GF)
Char grill fired Hawaiian kalbi style chicken with grilled pineapple skewers (NOT GF)

APPETIZERS (can be passed or plated)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

“Thai Fried Bananas Foster” with cinnamon crumble and oak-aged vanilla ice cream

DESSERT

Sous vide beef tenderloin, saffron rice, “Thai Passion Fruit Chimichurri”, & green papaya salad
Crispy local catch (fish), warm Thai red curry sauce, saffron rice, with pineapple succotash

ENTREE COURSE

Dragon fruit lavender vinaigrette, on mixed greens, with chilled apples, cranberries & walnuts

SALAD COURSE

Coconut pan-fried shrimp and local Nam pla salad lettuce cups
Traditional beef satay
Chilled garlic sesame soba noodles
Ahi poke, coconut vinaigrette, broinse vegetable medley, sweet potato crisp

APPETIZERS (can be passed or plated)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

Chocolate fondant, berry coulis, & Madagascar vanilla ice cream

DESSERT

Roasted duck breast, Maui onion soubise, warm orange & arugula salad, with fried onions
Wagyu beef, bordelaise sauce, pommes frites, finesse herbs

ENTREE COURSE

White wine shallot vinaigrette, on mixed greens, with almonds, citrus, chilled Maui onion, herb & toasted bread crumble

SALAD COURSE

Foie Gras with warm berry compote, brioche, and chives
Traditional caviar with blinis, lemon zest, shallots, parsley
Warm brie with local honey, truffle, french baguette
Oysters, tomato water mignonette, allium oil

APPETIZERS (can be passed or plated)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

Churros with a condensed milk caramel & chocolate drizzle

DESSERT

Tacos
Selection of (local fish, pork, carne asada, chicken, & or vegetables ) warm corn taco shells, pickled vegetables, assorted handmade sauces, with rice & beans
Chile relleno, garlic tomato salsa, Mexican cheese blend, with rice & beans

ENTREE COURSE

Red & green cabbage salad with a lime & herb vinaigrette, pickled vegetable medley, & queso fresco crumble

SALAD COURSE

A trio of fresh pico de gallo, guacamole, chipotle queso with warm tortilla chips
Shrimp quesadilla with jalapeno cilantro lime aioli
Traditional ceviche leche de tigre served on sweet potato crisps
Street corn with queso fresco, lime, & chipotle aioli

APPETIZERS (can be passed or plated)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

Apple pie filling, pie crumble, with spiced vanilla ice cream & whiskey syrup

DESSERT

Sous vide pork chop, with a mustard whiskey sauce, garlic fried potatoes, sweet corn puree
Slow-cooked southern baby back ribs, with smoked Yukon gold potato salad & Florida-style slaw

ENTREE COURSE

House-made ranch or blue cheese wedge salad with bacon, pickled red onion, hard-boiled egg, & garlic crouton crumble

SALAD COURSE

Fried Mac ‘nd Cheese Puffs
Bacon Stuffed Pepper Poppers
Mini Lobster Rolls

APPETIZERS (can be passed or plated)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

Vegan brownies with coconut caramel, “ice cream”

DESSERT

Garlic cauliflower fritter, “Coconut Alfredo” Dates with wild rice & sweet corn succotash
Carrot miso orecchiette pasta with roasted mushrooms & fried garlic

ENTREE COURSE

Shallot & Strawberry vinaigrette, on mixed greens, with pickled red onion, garlic crouton crumble, & fresh berries

SALAD COURSE

Fried Brussel sprouts with pomegranate reduction
Umami tofu stuffed mushrooms
Vegan puff pastry bites with truffle cauliflower puree, caramelized onion & apple

APPETIZERS (can be passed or plated)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

An assortment of Japanese Mochi ice cream

DESSERT

Sushi, sashimi, & poke dinner (Large variety of locally sourced fish)

ENTREE COURSE

Carrot ginger miso vinaigrette, on mixed greens, with heirloom carrots, chilled cucumber, seasonal fruit, local radish, & wonton croutons

SALAD COURSE

Tempura shrimp with unagi sauce
Panko crusted tonkatsu pork bites
Tako yaki with bonito aioli

APPETIZERS (can be passed or plated)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

“The Neapolitan” puff pastry, strawberry, vanilla, chocolate ice cream, Sage berry coulis

DESSERT

Traditional bolognese, tagliatelle pasta, & parmigiano reggiano
Smoked cioppino, linguine, Parmigiano Reggiano, garlic bread, broccolini, Maui onion, octopus, clams, muscles, & local fish

ENTREE COURSE

Honey balsamic vinaigrette, goat cheese, poached red wine pears, local mixed greens, pine nuts and local cucumber.

SALAD COURSE

Ahi Crudo
Pistachio pesto, prosciutto, rosemary focaccia, tomato bruschetta
Italian Charcuterie Board

APPETIZERS (can be passed or plated)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***

Puff pastry with pistachio ice cream, almond syrup, & pistachio crumble

DESSERT

Roasted lamb rack with cilantro & mint herb medley, shallot couscous, & caramelized cauliflower
Chicken or pumpkin tikka masala with saffron rice & cilantro yogurt

ENTREE COURSE

Lemon vinaigrette on mixed greens with feta cheese, red onions, kalamata olives, sun-dried tomatoes, & charred artichoke hearts

SALAD COURSE

Yukon gold samosas with fruit chutney & chive sour cream
Falafel with tahini hummus & za’atar vinaigrette
Beef kabobs with tzatziki sauce

APPETIZERS (can be passed or plated)

***all of these dishes can be vegetarian or vegan; please inquire with the chef***