Christmas Dinner & Buffet

Spicy Ahi Poke

Alae salt, kukui nut, local chili, ogo, scallions, Ewa sweet onion sesame.

Chilled Shrimp and Crab Claws

Served with tarragon aioli.

Assorted Futomaki and California Sushi Rolls

Served with soy, gari shoga, and wasabi.

Crisp Garden Greens

Served with pineapple vinaigrette, papaya seed dressing and ranch.

Duck Confit

Served with cabbage, mandarin orange, edamame, crispy wonton, and hoisin peanut dressing.

Beet Carpaccio

Served with pickled shallots, toasted macadamia nuts, and lilikoi vinaigrette.

Savory BLT Pasta Salad

Tossed in bacon-infused ranch.

Chilled Display

Includes Kamuela tomato caprese with mozzarella, shiso, truffle balsamic glaze, and pesto.

Seasonal Fruit Platter

Chef’s Charcuterie

Curated selection of charcuterie and cheeses is presented with a variety of classic and island-inspired condiments.

Assorted Bread Display

Features assorted artisan breads accompanied by spinach artichoke dip, cranberry feta spread, ulu macadamia nut hummus, and smoked marlin dip.

Creamy Cognac-Infused Lobster Bisque

King’s Hawaiian Sweet Rolls with Lilikoi Butter

Local-Style Fried Rice

Creamy Mashed Potatoes

Roasted Garden Vegetables

Crispy Ginger Chicken

Served with Asian pesto.

Pork Kakuni

Served with dashi-braised daikon.

Teriyaki Flank Steak

Served with pineapple relish.

Crab-Crusted Island Catch

Finished with calamansi cream.

Kiawe-Smoked Angus Prime Rib

Served with rosemary jus and creamy horseradish.

Roasted Turkey

Served with giblet sauce and cranberry relish.

Red Berry Pavlova

Vanilla cream with fresh berries.

Kona Coffee Panna Cotta

Light Kona coffee cream.

Macadamia Praline Tart

Roasted macadamia with macadamia Chantilly.

Candied Orange & Chocolate

Guava & Vanilla Cheesecake

Guava confit with vanilla Chantilly.

Mango Tapioca

Coconut milk with fresh mango.

Big Island Local Greens

Served with a trio of island-inspired dressings: Passion Orange Guava, tangy Ume Lilikoi, and classic Ranch.

Fresh Watermelon Salad

Served with creamy feta, aromatic shiso, and a vibrant yuzu balsamic finish.

Crispy Agedashi Tofu Salad

Served with watercress, bean sprouts, and savory sesame soy dressing.

Classic Chopped Salad

Served with cucumber, red onions, Ho Farm tomatoes, egg, bacon, and blue cheese, finished with Maui onion dressing.

Roasted Kabocha and Potato Salad

Sweet and Savory Pickled Cucumber Wakame Namasu

Sweet and Spicy Bali-Style Big Eye Ahi Poke

Tossed with gochujang ponzu, papaya, and crispy bubu arare.

Classic Chilled Shrimp Cocktail

Assorted Futomaki, California Rolls and Inari Tofu Sushi

Served with gari shoga, wasabi, and shoyu.

Chef’s Charcuterie

Chef’s selection of charcuterie and cheeses presented with assorted condiments and assorted breads.

Artisan Bread Display

Spinach artichoke dip, cranberry feta spread, ulu macadamia nut hummus, and smoked marlin dip.

New England-Style Clam Chowder

Served with oyster crackers.

King’s Hawaiian Sweet Rolls with Whipped Lilikoi Butter

Herb and Garlic-Roasted Angus Prime Rib of Beef

Served with natural au jus and creamy horseradish.

Roasted Turkey

Served with savory giblet sauce and cranberry relish.

Oxtail Osso Buco

Braised until tender in a rich, savory sauce.

Lemongrass Chicken

Served with aromatic Thai curry sauce for a warm, fragrant, and lightly spiced entrée.

Miso Island Catch

Finished with soy beurre butter for a delicate, umami-rich seafood entrée.

Fried Crab

Tossed in black bean sauce for a bold, savory seafood selection.

Golden Potato Au Gratin

Layered with cream and cheese for a rich, comforting side.

Stir-Fried Vegetables

Prepared crisp-tender with a light savory finish.

Fragrant Coconut Rice

Peanut & Milk Chocolate Tart

Milk chocolate ganache, peanut, caramel.

Lemon & Yuzu

Lemon curd, yuzu gel, almond.

Strawberry Financier

Vanilla Chantilly, fresh strawberries.

72% Traditional Chocolate Mousse

Dark chocolate curls.

Madeleine

Honey, vanilla, chocolate.

Pandan Tapioca

Fresh raspberry, coconut milk.