our chefs morning afternoon evening beverages …children, he watched his mother bake for family...

b a r s w i n e s e l e c t i o n l o c a l l i b a t i o n s f a r m t o b a r c o c k t a i l s

O U R C H E F S M O R N I N G A F T E R N O O N E V E N I N G B E V E R A G E S I N F O C O N T A C T

EVENTMENUS

Takashi HaradaB a n q u e t C h e f

Chef Takashi Harada is a Four Seasons veteran with a partnership that has lasted ten years and counting. He began as

a line cook in Vancouver with stops at Four Seasons Hotel Marunouchi Tokyo and Four Seasons Resort Lana’i on the way

to Hualālai. In 2018 he joined the banquet team by taking on the Banquet Chef title at Four Seasons Hualālai. Born and

raised in Canada as a second generation Japanese immigrant, his upbringing has influenced his palate and work ethics.

Takashi’s parents were very traditional and spent many hours making typical household items such as miso. Takashi loved

to ask questions and this curiosity led him to the kitchen and he has never looked back since. At Hualālai, the abundant

seafood and local produce inspires Takashi to create menus that highlight the bounty this island offers to our guests using

the highest quality of ingredients with innovative techniques. His vision for the catering menu is for the guests to discover

Hawai’i Island as a dining destination and to create a menu that is sustainable for the generations to come.

Kalani Garcia E x e c u t i v e Pa s t r y C h e f

Overseeing all pastry and dessert operations, Kalani Garcia couldn't be more at home on the island paradise of Hawai’i.

Born on Makawao, Maui, Garcia is a true local, whose love of pastry began at an early age. As the youngest of five

children, he watched his mother bake for family gatherings, inspiring him well before his career started at the Hali‘imaile

General Store in Maui, where he learned from the ground up and became the pastry chef.

Garcia then joined the culinary team at Four Seasons Resort Maui where he fell in love with Four Seasons culture. He

followed Maui with a move to the glitz and glam of the desert, working his way through the high-volume pastry kitchen at

Four Seasons Hotel Las Vegas where he eventually met his wife, Cara.

Garcia made the move back home to Hawai’i, joining Four Seasons Resort Hualālai as Assistant Pastry Chef, before being

promoted to his current role of Executive Pastry Chef. His love for Hawai’i Island is apparent in the abundance of fresh

produce he uses in his unique desserts. One of his signature desserts, the Ulu Financier, uses ulu flour (breadfruit) that he

harvests from the Resort’s herb garden to create a delicious dessert that also happens to be gluten free. “I’m thrilled to

be a part of this amazing culinary team, and to show that the farm-to-table concept extends to dessert here at Hualālai."

In 2016, Garcia and his team were honoured to win Best Sweet – People’s Choice award at the Big Island Chocolate

Festival.

Chef Kalani and his wife Cara are proud parents to son Connor. In his spare time, he enjoys carpentry, free diving, and

experimenting in the kitchen.

THE CHEFS


B r e a k f a s t C l a s s i c s B r e a k f a s t s B r u n c h T h e m e d B r e a k s H o s p i t a l i t y

Thomas BellecE x e c u t i v e C h e f

Inspiring and supporting our team is our Executive Chef Thomas Bellec. Overseeing the Resort’s five dining outlets, in-room dining, catering and Hualālai Resort’s residential clubhouses, Bellec brings 18 years of culinary experience from around the world. He will lead the culinary team to ensure each outlet and each event is carefully executed and uniquely considered.

Whomever the customer, Thomas Bellec finds it best to simply go with what he knows: “I try not to focus too much on trends. I look first at where I am and what’s available seasonally, then at what I like to cook and how I like to cook it.” Local and seasonal ingredients are the cornerstone for the restaurants and dining experiences at Four Seasons Resort Hualālai. The Resort sources 75 percent of its ingredients from Hawai’i Island, and even hosts an oyster farm on-site where two types of oysters are grown and harvested.

Raised in coastal Concarneau in Brittany, France, Bellec was inspired to cook by his grandparents, who ran a renowned bakery in Brittany. His desire to go professional was his own, however: “I always wanted to play with food and please people” – a recipe for restaurant success if ever there was one. Trained in the classical tradition at a Michelin star in his hometown, he worked at a few addresses before joining Four Seasons as Chef de Cuisine in Toronto. He made five more stops with the company en route to Hualālai, including Carmelo, Lana’i, Boston, Toronto again, and Beverly Hills.

In 2015, Chef Bellec was deeply honoured to be named a Master Chef of France by Maîtres Cuisiniers de France, one of the most highly regarded French culinary organisations in the world.

As throughout his Four Seasons career, Bellec believes strongly in coaching his kitchen staff and guiding “green talent” to gold for Four Seasons. “Guiding and coaching are things I really enjoy, and it’s very rewarding to do what someone did for me,” he says, recalling the training he received from Michelin-starred Chef Henri Gaonac’h at Le Galion in Concarneau. “He was very strict and it was not always pleasant, but I realize now that it’s on you to make things pleasant or not. Every time I go back home, I thank Chef Henri.”

Meanwhile, every time he gets off work, Bellec thanks his lucky stars that he is not needed in the kitchen. “My wife is an excellent cook,” he says. Bellec and his wife are loving life back in Hawai’i and appreciate the rich Hawaiian culture. Returning to the islands was a dream come true for Bellec, and he is taking his time soaking in the beautiful views at every turn.

THE CHEFS





Plated BreakfastIncludes a Selection of Breakfast Pastries, Croissants and

Muffins. Orange, Grapefruit and Freshly Squeezed Juice-of-

the-Day.

Freshly Brewed Regular and Decaffeinated Kona Coffee and

Selection of International Teas.

S T A R T E R SS e l e c t O n e

Half Papaya with Lime

or

Tropical Fruit and Yogurt Parfait

E N T R E E SS e l e c t O n e

Spinach and Puna Goat Cheese Quiche with Arugula Salad

Loco Moco with Sunny-Side Up Egg, Furikake Rice, and Ali’i

Mushroom Gravy

Cranberry and Brie Egg White Omelette with Arugula and

Fennel Salad

Brioche French Toast with Macerated Strawberry, Hibiscus,

Macadamia Nut and Matcha Whipped Cream

$ 4 0 P e r P e r s o n

B R E A K F A S T M E A T SS e l e c t T w o

Hickory-Smoked Bacon, Turkey Bacon, Portuguese Sausage,

Pork Links, Chicken Mango Sausage or Sliced Ham

B R E A K F A S T P O T A T O E SS e l e c t O n e

Yukon Gold Home Fries, Red Bliss Potatoes with Maui Onion,

Hash Browns or O’Brien Potatoes

B R E A K F A S T S W E E T SS e l e c t O n e

Macadamia Nut Pancakes, Portuguese Sweet Bread French

Toast or Belgian Waffles

Served with Coconut Syrup, 100% Maple Syrup and

Macerated Island Fruits

$ 4 9 P e r P e r s o n

Breakfast Buffets

AlaulaB R E A K F A S T S T A R T E R SOrange, Grapefruit and Juice-of-the-Day

Freshly Brewed Regular and Decaffeinated Kona Coffee

and Selection of International Teas

Tropical and Domestic Fruit Display

Home-Made Fruit Danish, Butter and Chocolate Croissants,

Assortment of Muffins and Fruit Bread of the Day

T O A S T E R S T A T I O NSourdough, Multi-Grain, Marble Rye and Raisin Bread

Assorted Bagels

Plain, Low-Fat and Fresh-Herbed Cream Cheese

Sweet Butter, Assorted Island Preserves and Local Honey

F A R M - F R E S H S C R A M B L E D E G G SS e l e c t T w o

Locally Grown Tomatoes, Mushrooms, Green Onions, Ham,

Cheddar Cheese, Monterey Jack Cheese or Fresh Salsa

B R E A K F A S T S C O N T I N U E D


Spa BreakfastFreshly Brewed Regular and Decaffeinated Kona Coffee


Mauna Kea Green Tea

F R E S H - S Q U E E Z E D J U I C E B A RGreen Monster with Kale, Green Apple, Celery and Cucumber

Detox with Beet, Carrot, Lemon and Ginger

Tropical with Pineapple, Lemongrass and Strawberry

B R E A K F A S T S I D E SCinnamon-Tofu Muffins, Banana-Bran Muffins, Whole Wheat

English Muffins

Multi-Grain Bread

Local Preserves, Local Honey and Macadamia Nut Butter

Home-Made Granola with Flaxseeds, Almonds, Vanilla Soy

Milk, Almond Milk, and Assorted Yogurt

Big Island Citrus Salad with Mint and Coconut Shavings

Quinoa Brûlée with Banana Soy Milk, Peanut Butter and Dried

Cranberries

I N D I V I D U A L E G G W H I T E F R I T T A T A SS e l e c t O n e

Ham, Maui Onion, Spinach, Diced Tomato and Mozzarella

Cheese

Asparagus, Mushrooms, Diced Tomato and Puna Goat Cheese

$ 4 5 P e r P e r s o n



Ho’omakaB R E A K F A S T S T A R T E R SOrange, Grapefruit and Juice-of-the-Day

Freshly Brewed Regular and Decaffeinated Kona Coffee



Home-Made Fruit Danish, Butter and Chocolate Croissants,

Assortment of Muffins and Fruit Bread of the Day

B R E A K F A S T J A R SS e l e c t O n e

Fruit Yogurt Parfait with Granola and Dried Tropical Fruit

Chia Pudding with Almond Milk and Crispy Rice

Tropical Muesli with Coconut Milk, Pineapple and Papaya

T O A S T E R S T A T I O NSourdough, Multi-Grain, Marble Rye and Raisin Bread

Assorted Bagels

Plain, Low-Fat and Fresh-Herbed Cream Cheese


F A R M - F R E S H S C R A M B L E D E G G SS e l e c t T w o s i d e s

Locally Grown Tomatoes, Mushrooms, Green Onions, Ham,

Cheddar Cheese, Monterey Jack Cheese or Fresh Salsa


Hickory-Smoked Bacon, Turkey Bacon, Portuguese Sausage,

Pork Links, Chicken Mango Sausage or Sliced Ham

B R E A K F A S T P O T A T O E SS e l e c t O n e

Yukon Gold Home Fries, Red Bliss Potatoes with Maui

Onion, Hash Browns or O’Brien Potatoes


Macadamia Nut Pancakes, Portuguese Sweet Bread

French Toast or Belgian Waffles

Served with Coconut Syrup, 100% Maple Syrup and

Macerated Island Fruits

$ 5 6 P e r P e r s o n



Breakfast EnhancementsB U I L D Y O U R O W N A Ç A Í B O W L C h e f A t t e n d a n t $ 3 5 0

Açaí with Granola, Flax Seeds, Chia Seeds, Bananas, Berries, Seasonal Tropical Fruits, Bee Pollen and Local Honey $ 2 0 P e r P e r s o n

O M E L E T T E S T A T I O N C h e f A t t e n d a n t $ 3 5 0

Local Tomato, Shrimp, Ham, Smoked Bacon, Locally Grown Mushrooms, Peppers, Spinach, Maui Onion, Fresh Salsa, Cheddar Cheese and Fresh Herbs $ 1 5 P e r P e r s o n

O A T M E A L S T A T I O N

Original Oats and Steel-Cut Oats with Shaved Coconut, Local Honey, Dried Tropical Fruit, Raisins, Cinnamon, Fuji Apple Compote, Maui Sugar, Whole, Skim and Almond Milk $ 8 P e r P e r s o n

B R E A K F A S T B U R R I T O S

Scrambled Eggs, Portuguese Sausage, Hash Browns, Salsa, Cheddar and Monterey Jack Cheese$ 1 2 P e r P e r s o n

C H A R C U T E R I E A N D C H E E S E D I S P L A Y

Assorted Charcuterie, Imported and Domestic Cheese, Sliced Baguette, Crackers and Assorted Nuts$ 1 5 P e r P e r s o n

A V O C A D O T O A S T C h e f A t t e n d a n t $ 3 5 0

Assortment of Local Avocados, Home-Made Brioche, Multigrain and Macadamia Nut Toast, Pickled Onions, Sliced Tomato, Grapefruit, Cilantro, Smoked Hawaiian Salt, Fresh Chilis, Radishes, Sprouts, Sunflower Seeds, Manchego Cheese, Sweet Tomato Jam and Local Honey $ 2 0 P e r P e r s o n

S H R I M P A N D G R I T S

Anson Mills Heirloom Grits with Portuguese Sausage, Shrimp, Diced Tomatoes, Scallions and Cheddar Cheese $ 1 2 P e r P e r s o n

D I M S U M

Shrimp Shumai, Pork Shumai, Crab Har Gau, Chicken Potstickers, Char Siu Bao, Shrimp and Scallion Fried Rice, Chili Sauce, Hot Mustard and Soy Sauce$ 2 3 P e r P e r s o n

M I S O S O U P

Miso Soup with Steamed Rice, Tofu, Pickled Vegetables and Nori $ 8 P e r P e r s o n

L O C O M O C O C h e f A t t e n d a n t $ 3 5 0

Grass-Fed Hawai‘i Island Beef Burger with Steamed Rice, Eggs Fried to Order, and Hamakua Mushroom Gravy $ 1 4 P e r P e r s o n

S E A F O O D M A R K E T

Snow Crab Claws, Alaskan King Crab Legs and Shrimp with Lemon Wedges and Cocktail Sauce $ 2 8 P e r P e r s o n

B E N E D I C T S T A T I O NC h e f A t t e n d a n t $ 3 5 0 S e l e c t O n e

Florentine Benedict with English Muffin, Spinach, Tomato, Poached Egg and Béarnaise Sauce

Salmon Benedict with English Muffin, Cold Smoked Salmon, Poached Egg and Dill Hollandaise

Dixie Benedict with Buttermilk Biscuit, Country Ham, Poached Egg and Cream Gravy

$ 1 5 P e r P e r s o n

S W E E T S S e l e c t O n e

Macadamia Nut Sticky Buns Cinnamon Rolls Malasadas $ 6 0 P e r D o z e n

H A R D B O I L E D E G G S$ 3 6 P e r D o z e n

B R E A K F A S T C A R V I N G S T A T I O N C a r v i n g A t t e n d a n t $ 3 5 0

Hawaiian Salt-Cured Salmon Sliced Local Tomato, Shaved Maui Onion, Capers, Lemon and Dill Tzatziki

$ 1 8 P e r P e r s o n

House-Cured Bacon Seasoned Pork Belly with Home-Made Tropical Fruit Jam $ 1 7 P e r P e r s o n

Kurobuta Ham Pineapple Relish $ 1 5 P e r P e r s o n

New York Strip Loin Hawaiian Salt and Garlic Rubbed with Natural Jus $ 1 8 P e r P e r s o n

B R E A K F A S T B A RB a r t e n d e r r e q u i r e d

Mimosas with a Variety of Fresh-Squeezed Juices and Assorted Berries

House-Made Bloody Marys with Celery, Dill Pickles, Olives, Pickled Green Beans, Pepperoncini, Cherry Tomatoes, Bacon, Chilled Shrimp, Horseradish, Celery Salt, Black Pepper, Assorted Hot Sauces, Lemon and Lime Wedges $ 3 5 P e r P e r s o n




Awakea BrunchC h e f A t t e n d a n t $ 3 5 0

B R E A K F A S T S T A R T E R SOrange, Grapefruit and Juice-of-the-day

Freshly Brewed Regular and Decaffeinated Kona Coffee and Selection of International Teas


Home-Made Fruit Danish

Butter and Chocolate Croissants

Assortment of Muffins

Fruit Bread of the Day

Fruit Yogurt Parfait with Granola and Dried Tropical Fruits

Assorted Bagels

Cold Smoked Salmon, Sliced Local Tomatoes, Shaved Maui Onion, Capers and Lemon

Regular and Low-Fat Cream Cheese


Domestic and Imported Cheese

Assorted Dried Fruits and Nuts

Crackers and Sliced Baguette

E G G SC h e f R e q u i r e d S e l e c t O n e

Eggs Benedict Station

Omelette Station


Hickory-Smoked Bacon, Turkey Bacon, Portuguese Sausage, Pork Links, Chicken Mango Sausage or Sliced Ham


Macadamia Nut Pancakes

Portuguese Sweet Bread French Toast or Belgian Waffles

Served with Coconut Syrup, 100% Maple Syrup and Macerated Island Fruits

S A L A D SHawaiian Field Greens, Papaya Seed Dressing and Balsamic Vinaigrette

Roasted Beet and Puna Goat Cheese Salad

Island-Inspired Greek Salad with Puna Feta Cheese, Local Tomato, Locally Grown Cucumber, Radish and Lemon-Herb Dressing

C A R V I N G S T A T I O NC h e f A t t e n d a n t $ 3 5 0 S e l e c t O n e

Kurobota Ham with Poha Berry Glaze

Hawaiian Salt and Garlic Rubbed Strip Loin with Natural Jus

S I D E SHash Brown Potatoes

Hawai’i Island Vegetable Fried Rice

D E S S E R T S

Tropical Fruit Tart, Banana Bread Pudding, Coconut Rice Pudding, Strawberry Shortcakes

$ 7 5 P e r P e r s o n


Themed BreaksK O N A C O F F E EA t t e n d a n t $ 3 5 0

Freshly Pressed Regular and Decaffeinated Kona

Coffee, International Teas, Iced Kona Coffee

Liliko’i Blueberry Coffee Cake, Hawaiian Salted

Chocolate Thumbprint Cookies, Kona Coffee-Glazed

Cake Donuts

$ 2 2 P e r P e r s o n

O L A P O N O

Assorted Individual Fresh-Squeezed Juices

Iced Green Tea

Fresh Fruit Kabobs with Yogurt Dipping Sauce

House-Made Energy Bars

House-Made Trail Mix

Individual Antioxidant Parfaits

Vegetable Crudité with Hummus

$ 2 0 P e r P e r s o n

H A W A I I A N F R U I T S T A N D

Tropical Iced Tea

Seasonal Local Tropical Fruit Display

Banana Bread

Buttery Coconut Macaroons

Chocolate Macadamia Nut Bar

Big Island Fruit Tart$ 2 2 P e r P e r s o n

B E A T T H E H E A TA t t e n d a n t $ 3 5 0

Guava and Coconut Lemonades

Shaved-Ice Station with Assorted Flavors

Liliko’i Cupcakes

Strawberry Hibiscus Panna Cotta

Assorted Ice Cream Bars

$ 1 8 P e r P e r s o n


HospitalityS A V O R Y

CHIPS & DIPS

S e l e c t O n e

Tortilla Chips with House-Made Guacamole and

Salsa Picante

Hawaiian Potato Chips with Tropical Fruit Salsa and

Spinach Dip

Pita Chips with Hummus and Warm Puna Goat

Cheese Dip

$ 1 2 P e r P e r s o n

ASSORTED VEGETABLE CRUDITÉ

Served with Roasted Maui Onion Dip and

Strawberry-Papaya Dip

$ 1 2 P e r P e r s o n

MUSUBI

S e l e c t T w o

Chicken Teriyaki Musubi

Portuguese Sausage Musubi

Spam Musubi

$ 1 4 P e r P e r s o n

POPCORN

A t t e n d a n t R e q u i r e d , $ 3 5 0 p e r 2 h o u r s

Fresh-Popped Popcorn with Assorted

Toppings and Seasonings

$ 1 0 P e r P e r s o n

Assorted Wraps and Finger Sandwiches

$ 7 2 P e r D o z e n

Hard Pretzels

$ 2 0 P e r B o w l

Mixed Nuts

$ 3 5 P e r B o w l

Dry-Roasted Macadamia Nuts

$ 4 5 P e r B o w l

Ginger-Crusted Macadamia Nuts

$ 4 5 P e r B o w l

Individual Bags of Local Chips

$ 6 E a c h


Something to sipC O F F E E / T E A $ 9 8 P e r G a l l o n

S O F T D R I N K S$ 7 E a c h

S T I L L A N D S P A R K L I N G B O T T L E D W A T E R S$ 7 E a c h

H I B I S C U S C O O L E RHibiscus Tea with Pineapple Juice, Orange Juice, Sparkling Water $ 8 5 P e r G a l l o n

P O M E G R A N A T E J U L E P SPomegranate Juice, Grapefruit Juice, Fresh Squeezed Lime, Local Honey and Fresh Mint

$ 8 5 P e r G a l l o n

C I T R U S - M I N T C O O L E RLemonade with Orange Juice and Fresh Mint

$ 8 5 P e r G a l l o n

P I N E A P P L E O R C O C O N U T L E M O N A D E$ 8 5 P e r G a l l o n

H O S P I T A L I T Y C O N T I N U E D



HospitalityS W E E THouse-Made Biscotti

$ 4 8 P e r D o z e n

Assorted Granola Bars

$ 5 E a c h

Assorted Candy Bars

$ 6 E a c h

Assorted Ice Cream Bars

$ 1 0 E a c h

Sliced Fresh Fruit

$ 1 2 P e r P e r s o n

Seasonal Whole Fruit

$ 4 E a c h

Fruit Skewers with Yogurt Dipping Sauce

$ 1 2 E a c h

Individual Fruit Yogurts

$ 6 E a c h

House-Made Malasadas

with Assorted Dipping Sauces

$ 6 0 P e r D o z e n

Assorted French Macaroons

$ 4 8 P e r D o z e n

House-Made Coffee Cakes

$ 6 0 P e r D o z e n

Build Your Own Trail Mix

$ 3 0 P e r P e r s o n

HOME-STYLE COOKIES

S e l e c t O n e F l a v o r P e r D o z e n

Chocolate Chip

Oatmeal Raisin

Chocolate Volcano

White Chocolate Macadamia Nut

Snickerdoodle

Kona Coffee Sable

$ 6 0 P e r D o z e n

HOUSE-MADE BARS


Lemon Bar

Liliko’i Bar

Coconut Chocolate Crunch Bar

Macadamia Nut, Caramel Bar

$ 6 0 P e r D o z e n

HOUSE-MADE ICE CREAM SANDWICHES

Chocolate Chip Cookie with Vanilla Ice Cream

White Chocolate Macadamia Nut Cookie with Chocolate Ice Cream

Cinnamon Sugar Cookie with Strawberry Ice Cream

$ 1 2 P e r P e r s o n

CUPCAKES


Vanilla Cupcake with Vanilla Buttercream

Chocolate Cupcake with Chocolate Buttercream

Coconut Cupcake with Coconut Buttercream

Banana Cupcake with Caramel Buttercream

$ 6 0 P e r D o z e n


P l a t e d L u n c h e s L u n c h e s

Plated LunchesP r i c e s a r e b a s e d o n a t h r e e - c o u r s e l u n c h a n d d e t e r m i n e d b a s e d o n t h e e n t r é e s e l e c t i o n

S O U P S A N D S T A R T E R STomato and Basil Soup with Extra Virgin Olive Oil

Mango Gazpacho with Avocado Chile Salsa

Wild Mushroom Velouté with Truffle Cream

Chilled Creamy Hilo Corn Soup with Crab Salad

BBQ Duck Consommé with Shiitake and Scallions

‘Lei’ Salad with Local Greens with Candied

Macadamia Nuts and Liliko’i Vinaigrette

Beet Salad with Volcanic ‘Earth’, Local Feta Cheese,

Orange and Vanilla Vinaigrette

Local Tomato Caprese with Burrata, Micro Basil and

Aged Balsamic

Lobster Cobb Salad with Ricotta, Cherry Tomato,

Crispy Prosciutto and Avocado

Additional $12 Per Person

Beef Carpaccio with Wasabi Edamame Purée, Pickled

Shimeji Mushroom and Shaved Parmesan Cheese

E N T R E E SPoached Lobster Tail with Grilled Asparagus, Crushed

Yukon Gold Potato and Liliko’i Beurre Blanc

$ 8 5 P e r P e r s o n

Shichimi Spiced Ahi with Local Fern Salad, Crispy Rice

and Yuzu Vinaigrette

$ 7 5 P e r P e r s o n

Steamed Onaga with Coconut Pineapple Rice, Garlic

Broccolini and Black Bean Sauce

$ 7 9 P e r P e r s o n

Baked Kimchi Mahi Mahi with Green Papaya, Spinach

Salad and Cashew Nuts

$ 6 8 P e r P e r s o n

Grilled Chicken Breast with Arugula, Avocado, Local

Tomato and Lemon Thyme Emulsion

$ 6 8 P e r P e r s o n

Grilled Beef Sirloin with Creamy Cheese Grits,

Caramelized Broccoli and Cauliflower, Roasted

Pepper Sauce

$ 7 1 P e r P e r s o n

Roasted Beef Tenderloin with Stilton Butter, Root

Vegetable Pavé, Haricot Vert, Cipollini Onion and Red

Wine Jus

$ 8 9 P e r P e r s o n

Portobello Mushroom and Kale Ravioli with Roasted

Local Mushroom and Macadamia ‘Cream’ Sauce

$ 6 5 P e r P e r s o n

Miso Glazed Eggplant ‘Steak’ with Spiced Carrot Purée

and Roasted Root Vegetable

$ 6 5 P e r P e r s o n

D E S S E R T SMeyer Lemon Pavlova with Yuzu Sorbet

Waimele Honey Crème Brûlée with Candied Pineapple

Coconut Liliko’i Cheesecake with Seasonal Tropical

Fruits

Kona Coffee Chocolate Torte


L U N C H E S C O N T I N U E D

P l a t e d L u n c h e s L u n c h e s

Bento LunchFour courses served on one plate.

Ideal for lunches of up to 50 guests.

Served with iced tea.

M A U K A B E N T OPortobello Ravioli

Beet and Local Goat Cheese Salad

Marinated Grilled Chicken

Liliko’i White Chocolate Profiterole

$ 5 8 P e r P e r s o n

M A K A I B E N T OLobster Agnolotti

Crab and Grapefruit Salad

Coriander Crusted Onaga

Hawaiian Salted Caramel Tart

$ 5 8 P e r P e r s o n

K O N A C O A S T B E N T OChuka Soba Noodle Salad

Ahi Poke

Coffee-Crusted New York Steak

Kona Coffee Panna Cotta

$ 5 8 P e r P e r s o n



B u f f e t L u n c h e s L u n c h e s


WaiakauhiC h e f A t t e n d a n t $ 3 5 0 S e r v e d w i t h I c e d T e a

S T A R T E R SCaesar Salad Station with Grilled Island-Spiced

Chicken, Marinated Shrimp, Pipikaula, Croutons,

Shaved Parmesan Cheese and Classic Caesar

Dressing

Hawaiian-Style Potato Macaroni Salad

Green Papaya Slaw

Grilled Pineapple and Mango Salad with Liliko’i

Dressing

Home-Made Paniolo Chili

E N T R E E SGrass-Fed Big Island Beef Burgers

House-Made Turkey Burgers

Portobello Mushroom Burgers

Kona Brew Simmered Bratwurst

Grilled Island Catch

Parmesan Fries

Served with House-Made Brioche Buns, Sliced Farm

Tomatoes, Chopped Maui Onions, Butter Lettuce,

Smoked Bacon, Sliced Avocado, Sliced Pickles,

Sauerkraut, Caramelized Onions, Grilled Peppers

American, Cheddar, Pepper Jack, Blue Cheese and

Local Goat Cheese

Mayonnaise, Ketchup, Dijon Mustard, Remoulade,

Relish and House-Made Spicy Aioli

D E S S E R TDouble Chocolate Cupcakes

Peanut Butter Pie Bar

Meyer Lemon Meringue Tart

House-Made Cookies

$ 6 5 P e r P e r s o n




Hana LimaC a r v i n g A t t e n d a n t $ 3 5 0

S e r v e d w i t h I c e d T e a

S T A R T E R SLocally Grown Mixed Greens with Strawberry-Papaya Seed

Dressing and Balsamic Vinaigrette

Fingerling Potato Salad with Fresh Island Chives

Penne Pasta Salad with Hawaiian Macadamia Nut Pesto and

Grilled Vegetables

Pineapple and Papaya Salad with Yogurt-Mint Dressing

Puna Corn Chowder

House-Made Kettle Chips

B R E A D SS e l e c t T h r e e

Focaccia, Sliced Whole Grain, Hoagie Rolls, Caramelized Maui

Onion Roll, Sliced Sourdough or Rye

C O L D C U T SS e l e c t T h r e e

Proscuitto, Mortadella, Tuscan Salami, Deli Ham, Oven-Roasted

Turkey or Roast Beef

C H E E S E SS e l e c t T h r e e

Cheddar, American, Pepper Jack, Swiss, Provolone, Parmesan or

Brie

S P R E A D SS e l e c t T h r e e

Red Pepper Aioli, Garlic Aioli, Pesto Aioli, Hummus, Edamame

Spread, or Maui Onion Spread

C A R V I N G S T A T I O NS e l e c t O n e

Roasted Organic Turkey

Black Pepper and Hawaiian Salt-Crusted Strip Loin of Beef

Poha Berry Glazed Kurobuta Ham

Sliced Locally Grown Tomatoes, Shaved Maui Onion, Butter

Lettuce, Assorted Pickles, Roasted Peppers, Shaved Cucumbers,

Island Sprouts, Pepperoncinis, Dijon Mustard, Mayonnaise and

Herb Vinaigrette

D E S S E R TTropical Macaroons

Seasonal Fruit Trifle

Kona Coffee Cheesecake

Chocolate Macadamia Nut Tart

$ 6 4 P e r P e r s o n L U N C H E S C O N T I N U E D


IKALIAS e r v e d w i t h I c e d T e a

S T A R T E R SAssorted Olives, Salami, Prosciutto, Mortadella, Parmesan

and Crispy Roasted Garlic Focaccia Sticks

Insalata Tricolore with Romaine, Radicchio, Endive, Citrus,

Parmesan Cheese and Red Wine Vinaigrette

Insalata Frutti Di Mare with Baby Squid, Mussels, Shrimp,

Celery and Herb Vinaigrette

Panzanella Salad with Focaccia, Local Tomato, Red Bell

Pepper and Cucumber

Local Wild Boar and White Bean Soup

E N T R E E S

Chicken Piccata with Fresh Spinach and Lemon Caper

Butter Sauce

Grilled Marlin with Salsa Verde and Caponata

Balsamic Marinated Wagyu Skirt Steak with Arugula,

Cherry Tomato and Parmesan Cheese

Rigatoni Puttanesca with Olives, Anchovy, Garlic and

Vine-Ripened Tomato

Grilled Broccolini with Garlic, Chiles and Extra Virgin

Olive Oil

Tuscan Fries with Rosemary, Sage and Pecorino Toscano

D E S S E R T STiramisu

Chocolate Caprese

Pasta Di Mandorla Thumbprint Cookie with Seasonal Jam

Liliko’i Pineapple Panna Cotta

$ 6 5 P e r P e r s o n




Pacific RimS e r v e d w i t h i c e d t e a

S T A R T E R SHawai'i Island Mixed Greens with Maui Onion Miso Vinaigrette

Asian Chicken and Cashew Salad

Chilled Chuka Soba Noodle Salad

Hawaiian Watercress and Haricot Vert Orange Salad with

Almonds and Orange Soy Vinaigrette

House-Made Kimchi

E N T R E E S

Grilled Lemongrass Marinated Island Catch with Thai Chili Glaze

Kung Pao Chicken

Soy-Glazed Wagyu Skirt Steak with Garlic Ginger and Locally

Grown Green Beans

Jasmine Rice

Baby Bok Choy

D E S S E R T SMango Cheesecake

Banana Chocolate Tart

Pineapple Cream Puff

Kona Coffee Shortbread

$ 6 3 P e r P e r s o n




Box LunchesA l l b o x e d l u n c h e s i n c l u d e l o c a l c h i p s a n d w h o l e f r e s h f r u i t

S A L A D SS e l e c t O n e

Kale Caesar Salad with Parmesan Cheese and Focaccia

Croutons

Marinated Asparagus and Sun-Dried Tomato Pasta Salad

Caprese Salad with Cherry Tomatoes and Bocconcini

Marinated Mushroom Salad

S A N D W I C H E SS e l e c t u p t o t h r e e

Grilled Vegetable Sandwich with Fontina Cheese and

Herb Pesto on Focaccia Bread

Oven-Roasted Garden Vegetable Wrap with Hummus

Spread, Tomatoes, Kamuela Red Leaf Lettuce and Shaved

Maui Onion in a Spinach Tortilla Wrap

Chicken Salad with Oven-Roasted Local Tomatoes and

Pickled Maui Onions on Cranberry Macadamia Nut Bread

Roasted Turkey with Russian Dressing and Coleslaw on a

Ciabatta Roll

Deli Turkey Breast Wrap with Meyer Lemon Aioli, Tomatoes,

Locally Grown Baby Romaine, Avocado and Shaved Maui

Onion in a Herb Tortilla Wrap

Proscuitto with Roasted Red Pepper, Mozzarella Cheese and

Fresh Basil on Sourdough

Deli Ham with Sliced Cheddar Cheese, Tomatoes, Locally

Grown Butter Lettuce and Shaved Maui Onion on Sourdough

Bahn Mi with Sliced Ham, Pickled Cucumber and Carrots,

Jalapeño, Cilantro and Sriracha Aioli on French Baguette

S W E E T SS e l e c t O n e

Chocolate Chip Cookie

Liliko’i Oat Bar

Espresso Brownie

Gluten-Free Hawai'i Island Crunch Cookie

$ 5 0 P e r P e r s o n

S O F T D R I N K S$ 7

A S S O R T E D W A T E R$ 7

Hualal ¯lai Resort must supply all

boxed lunches for the Hualal ¯lai Golf

Course.

Please contact your Special Events

Manager for details.


Passed Hors D’oeuvres $ 9 p e r p i e c e

C H I L L E D B I T E S

S e a r e d A h i Tu n a w i t h N o r i C r o s t i n i a n d

Wa s a b i C r e a m

Lo b s t e r S a l a d w i t h Tr o p i c a l Fr u i t C o n f e t t i

A s i a n C h i c k e n o n Wo n t o n C r i s p w i t h

C i t r u s D r e s s i n g

Fa r m To m a t o e s , I s l a n d B a s i l a n d Fr e s h

M o z z a r e l l a o n B r u s c h e t t a

H a w a i ’ i I s l a n d G o a t C h e e s e S p h e r e w i t h

Po h a B e r r i e s , L o c a l B a b y B e e t s a n d A g e d

B a l s a m i c

C h i c k e n T h a i S u m m e r Ro l l w i t h

S p i c y M a n g o S a u c e

S e a f o o d C e v i c h e i n C u c u m b e r C u p

B l e u C h e e s e M o u s s e w i t h C a n d i e d

M a c a d a m i a N u t s a n d A s i a n Pe a r

D u n g e n e s s C r a b a n d A v o c a d o P r o f i t e r o l e

P r o s c i u t t o , M e l o n a n d Pu n a Fe t a S k e w e r

S p i c y O n o C r u d o o n M o l o k a ’ i S w e e t

Po t a t o C h i p

V i e t n a m e s e Ve g e t a b l e Ro l l w i t h P h o

F l a v o r s

A s i a n B e e f Ta r t a r o n C r o s t i n i

M i n t - I n f u s e d Wa t e r m e l o n w i t h Fe t a

C h e e s e a n d A g e d B a l s a m i c

A h i Po k e Ta c o w i t h A s i a n C o l e s l a w a n d

M e y e r L e m o n S o u r C r e a m

B e e f C a r p a c c i o w i t h J u l i e n n e Ro o t

Ve g e t a b l e s a n d B l a c k B e a n S a u c e

D u n g e n e s s C r a b Ta c o w i t h Ra d i s h S p r o u t s

a n d M i s o V i n a i g r e t t e

S c a l l o p C r u d o w i t h C i t r u s a n d P i n k

Pe p p e r c o r n

M o r t a d e l l a B a h n M i w i t h P i c k l e d Lo c a l

Ve g e t a b l e s o n C r i s p y B a g u e t t e

Ye l l o w B e e t Po k e w i t h S e s a m e a n d Ta m a r i

H a m a k u a M u s h r o o m Ta r t a r w i t h C a s h e w

S a f f r o n A i o l i

S h r i m p L e t t u c e Wr a p w i t h H e a r t s o f Pa l m

a n d S h i s o C h i m i c h u r r i

On the cocktail tablesD U O O F D R Y S N A C K S S e l e c t T w o

H a r d P r e t z e l s

M i x e d N u t s

D r y - Ro a s t e d M a c a d a m i a N u t s

G i n g e r - C r u s t e d M a c a d a m i a N u t s

Ta r o C h i p s

C o c k t a i l O l i v e s

$ 3 0 P e r D u o


P a s s e d H o r s D ’ o e u v r e s R e c e p t i o n S t a t i o n s P l a t e d D i n n e r s L u- ' a u D i n n e r s D i n n e r s

P A S S E D H O R S D ' O E U V R E S C O N T I N U E D

H O T B I T E S$ 9 p e r p i e c e

Wa g y u B e e f S l i d e r w i t h B a c o n ,

B l u e C h e e s e , To m a t o a n d S p i c y A i o l i

H a w a i ’ i I s l a n d W i l d B o a r S l i d e r w i t h

L i l i k o ’ i B a r b e c u e S a u c e

Ke a h o l e L o b s t e r S l i d e r w i t h M a n g o A i o l i

L o c a l l y G r o w n M u s h r o o m a n d Pu n a G o a t

C h e e s e Ta r t w i t h Tr u f f l e O i l

K e a h o l e L o b s t e r S h u m a i w i t h H i j i k i S a l a d

a n d T h a i C o c o n u t S a u c e

H a n d c r a f t e d C o c o n u t - C r u s t e d W i l d

S h r i m p w i t h M a n g o D i p p i n g S a u c e

Ka l u a Po r k S p r i n g Ro l l s w i t h L i l i k o ’ i

D i p p i n g S a u c e

H a w a i i a n H o n e y a n d B o u r b o n - G r i l l e d

B a b y L a m b Lo l l i p o p w i t h G r a i n y M u s t a r d

Ko n a C o f f e e Ru b b e d S i r l o i n

C o c o n u t C u r r y M a r i n a t e d O r g a n i c C h i c k e n

S a t a y w i t h S p i c y M a c a d a m i a N u t D i p p i n g

S a u c e

C r i s p y Wo n t o n Pu r s e w i t h B r i e a n d

P i n e a p p l e M a r m a l a d e

C r a b A r a n c i n i w i t h L e m o n A i o l i

C r a b a n d A v o c a d o Te m p u r a w i t h S o y

M u s t a r d S a u c e

S h o r t R i b S p o o n w i t h M o l o k a ’ i S w e e t Po t a t o

M i n i C r a b C a k e w i t h Ro a s t e d Re d Pe p p e r

A i o l i

H o u s e - M a d e W i l d B o a r S a u s a g e w i t h

P i c k l e d Ve g e t a b l e s a n d M u s t a r d S e e d s

Wa r m To m a t o a n d Pu n a G o a t C h e e s e Ta r t

w i t h B a s i l a n d A g e d B a l s a m i c

S h o r t R i b Te m p u r a w i t h Tr u f f l e Po n z u

C r i s p y G o a t C h e e s e w i t h P i n e a p p l e a n d

Lo c a l H o n e y C o m p o t e

C r o q u e M o n s i e u r B i t e s



P A S S E D H O R S D ' O E U V R E S C O N T I N U E D

Reception StationsB R U S C H E T T A B A RC h e f A t t e n d a n t $ 3 5 0

Grilled Breads

Local Tomato with Fresh Basil and Garlic

Kalamata Olive Tapenade

Eggplant Caponata

Roasted Red Peppers

Roasted Locally Grown Mushrooms with Herbs

$ 1 8 P e r P e r s o n

C A E S A R S A L A D B A R

Local Kale, Spinach, Baby Romaine, Island-Spiced

Chicken, Marinated Shrimp, Pipikaula, Crispy

Pancetta, Cherry Tomatoes, Grilled Asparagus,

Anchovies, Capers, Lemon Wedges, Focaccia and

Taro Croutons, Shaved Parmesan, and Signature

Caesar Dressing

$ 2 4 P e r P e r s o n

H A W A I ‘ I I S L A N D F A R M E R S ’ M A R K E T

Local Organic Greens, Island Baby Romaine,

Hilo Watercress, Farm Tomatoes, Maui Onion,

Hearts of Palm, Locally Grown Cucumber,

Watermelon, Radish, Fern Shoots, Avocado,

Pipikaula, Heirloom Carrots, Local Sprouts,

Macadamia Nuts, Diced Chicken, Bacon, Rock

Shrimp, Hawai‘i Island Goat Cheese, Gorgonzola,

House-Made Croutons, White Balsamic Vinaigrette,

Cracked Papaya Seed Dressing and Buttermilk

Ranch Dressing

$ 2 6 P e r P e r s o n



R E C E P T I O N S T A T I O N S C O N T I N U E D

P A S T AC h e f A t t e n d a n t $ 3 5 0

Lobster Mac and Cheese

Made to Order Penne, Tortellini or Rigatoni with Marinara, Bolognese or Alfredo Sauce

Crispy Roasted Garlic Focaccia Sticks

$ 3 0 P e r P e r s o n

R A W B A ROysters On the Half Shell with Liliko’i Mignonette

Kona Abalone with Poisson Cru

Keahole Lobster with Avocado

Kona Kanpachi Crudo with Mango

Alaskan King Crab Legs

Chilled Wild-Caught Shrimp

Spicy Cocktail Sauce, Remoulade and Lemons

$ 4 8 P e r P e r s o n

D I M S U MShrimp and Pork Shumai, Chicken Pot Stickers,

Char Siu Bao, Vegetarian Spring Rolls, Sweet

Chili Sauce and Mustard Soy Sauce

$ 2 3 P e r P e r s o n

S L I D E R SC h e f A t t e n d a n t $ 3 5 0

Mini Beef Burger with Tomato Pepper Jam and

Cheddar

Ahi Tuna with Asian Slaw and Wasabi Aioli

Ali‘i Mushroom Slider with Puna Goat Cheese

Spread and Local Tomatoes

Parmesan Fries with Ketchup and Garlic Aioli

$ 3 2 P e r P e r s o n

K O N A N I G H T M A R K E TC h e f A t t e n d a n t $ 3 5 0

T u k T u k T r u c k $ 7 5 0

Buckwheat Soba Noodles and Nuoc Nam Sauce

Dynamite Tempura Shrimp with Gochujang and

Garlic Lemon

Crab Fried Rice

Pancit Noodles

$ 3 5 P e r P e r s o n




EnhancementsD O M E S T I C A N D I M P O R T E D C H E E S EAssorted Fruits and Nuts, Crackers and Baguettes

$ 1 8 P e r P e r s o n

A N T I P A S T IGrilled and Marinated Vegetables

Imported Meats and Cheeses

$ 2 0 P e r P e r s o n

T R O P I C A L F R U I T D I S P L A YSeasonal Sliced Tropical Fruits

$ 1 5 P e r P e r s o n

W O O D F I R E D P I Z Z A S & P A S T AC h e f A t t e n d a n t $ 3 5 0

B r i c k O v e n $ 7 5 0

Baked Individual Lasagnas

S e l e c t T h r e e P i z z a s

Pepperoni Classico

Margherita with Local Tomato, Mozzarella, Basil and Extra Virgin Olive Oil

Quattro Formaggi with Fior Di Latte, Gorgonzola, Parmesan and Fontina

Salsiccia with House-Made Boar Sausage, Roasted Peppers, Red Onion,

Mozzarella and Fontina

Mascarpone, Prosciutto Di Parma, Arugula and Parmigiana Reggiano

$ 3 6 P e r P e r s o n

S U S H IS u s h i C h e f $ 6 0 0

California Roll, Spicy Tuna Roll, Vegetable Roll, Nigiri Specialty Rolls and

Hand Rolls

Wasabi, Soy Sauce and Pickled Ginger

$ 4 2 P e r P e r s o n

I S L A N D P O K E B A RC h e f A t t e n d a n t $ 3 5 0

Seasonal Poke, Ahi Poke and Sesame Marlin Poke

Served with Moloka‘i Sweet Potato Chips and Wonton Chips

$ 3 0 P e r P e r s o n

K A B O BC h e f A t t e n d a n t $ 3 5 0

Grilled Chicken Kabob and Lamb Kabob

Tzatziki, Hummus, Baba Ghanoush, Olive Tapenade and Pita Bread

$ 2 5 P e r P e r s o n

G R I L L E D C H E E S E S T A T I O NC h e f A t t e n d a n t $ 3 5 0

S e l e c t T h r e e

Brioche with Grafton Cheddar

Focaccia with Kalua Pork and Big Island Goat Cheese

Local Mushrooms, Caramelized Onion and Gruyère

Mozzarella, Local Tomato, Basil, and Proscuitto

Roasted Green Chilies, Short Rib and Monterey Jack Cheese

Warm Tomato Bisque Shooters

$ 2 8 P e r P e r s o n

B U I L D -Y O U R - O W N P O K E B O W LC h e f A t t e n d a n t $ 3 5 0

Poke: Ahi Poke, Tako Poke and Hamakua Mushroom Poke

Base: Sticky Rice, Quinoa and Island Greens

Toppings: Avocado, Hearts of Palm, Shaved Radishes, Kimchi Cucumbers,

Shaved Jalapeño, Limu Kohu, Ocean Salad, Furikake, Black and White

Sesame Seeds, Taro Chips, Wonton Crisps

$ 3 8 P e r P e r s o n

T A C OC h e f A t t e n d a n t $ 3 5 0

Kalua Pork Taco with Green Onion, Shredded Lettuce and Lime

Fish Taco with Mango Relish

Smoked Chicken Taco with Tomatillo Salsa

Grilled Locally Grown Mushroom Tacos, Local Sprouts

Assorted Hot Sauces

$ 3 2 P e r P e r s o n

B A O Z I S T A T I O NC h e f A t t e n d a n t $ 3 5 0

S e l e c t T w o

Roasted Pork Belly, Kalbi Short Rib or Peking Duck

Served with Pickled Vegetables, Kimchi Aioli

$ 3 2 P e r P e r s o n




Carving StationsC a r v i n g A t t e n d a n t $ 3 5 0

Hawaiian Salt and Garlic Crusted Roasted Prime Rib of Beef with Natural Au Jus and Creamy Horseradish

$ 2 3 P e r P e r s o n

New York Strip Loin with Mushroom Demi-Glace

$ 2 5 P e r P e r s o n

Pepper-Crusted Beef Tenderloin with Selection of Gourmet Mustards

$ 2 9 P e r P e r s o n

Macadamia Nut and Lehua Honey Kurubota Ham with Pineapple Relish

$ 2 1 P e r P e r s o n

Honaunau Herb and Orange-Basted Whole-Roasted, Free-Range Turkey with Poha Ginger Chutney

$ 2 1 P e r P e r s o n

Rack of Lamb with Rosemary Jus

$ 2 9 P e r P e r s o n

Steamed Whole Seasonal Catch, Ginger, Cilantro Soy Sauce

$ 2 3 P e r P e r s o n




Additions S e l e c t O n e

Creamed Spinach

Garlic Haricot Vert with Crispy Shallots

Kettle Chips with Parmesan and Truffle

Baked Potato with Traditional Accoutrements

Warm Polenta

$ 8 P e r P e r s o n

S e l e c t O n e

Maui Onion Rolls

Hawaiian Sweet Bread Rolls

Sourdough Rolls

Taro Rolls




Dessert StationsP I E I R O N S T A T I O NC h e f A t t e n d a n t $ 3 5 0

Served with Vanilla Ice Cream

S e l e c t T w o F l a v o r s

Classic S’mores

Banana Nutella

Salty and Sweet

Pineapple Muenster Cheese

$ 2 8 P e r P e r s o n

D O U G H N U T I C E C R E A M S A N D W I C H S T A T I O NC h e f A t t e n d a n t $ 3 5 0

Choice of Regular or Poi Doughnuts

S e l e c t T w o I c e C r e a m F l a v o r s

Vanilla

Banana Fudge

Macadamia Nut Ripple

Caramel Crunch

$ 2 8 P e r P e r s o n

L A V A C A K E S T A T I O NC h e f A t t e n d a n t $ 3 5 0

64% Valrhona Manjari Lava Cake

Alaea Salted Caramel

Caramelized Macadamia Nut Ice Cream

$ 2 6 P e r P e r s o n

M A L A S A D A O R C H U R R O S T A T I O NC h e f A t t e n d a n t $ 3 5 0

Served with Chocolate, Caramel and Liliko’i Dipping Sauces

S e l e c t O n e

Malasadas

Churros

$ 2 8 P e r P e r s o n

B A N A N A S F O S T E R S T A T I O NC h e f A t t e n d a n t $ 3 5 0

Served with Sweet Cream Gelato

$ 2 8 P e r P e r s o n

Mini Desserts StationS e l e c t F o u r

Seasonal Tropical Fruit Tart

Strawberry Shortcake

Macadamia Nut Profiterole

Chocolate S’mores Tart

Buttery Coconut Macaroons

Hawaiian Chocolate Salted Caramel Tart

Paauilo Vanilla Cheesecake

Liliko’i Panna Cotta

Meyer Lemon Meringue Tart

$ 2 2 P e r P e r s o n

Plated DinnersP r i c e s a r e b a s e d o n a f o u r - c o u r s e d i n n e r a n d d e t e r m i n e d b a s e d o n t h e e n t r é e s e l e c t i o n

A d d i t i o n a l c o u r s e s a r e $ 2 5 p e r p e r s o n

A c h o i c e o f t w o e n t r é e s a n d a v e g e t a r i a n d i n n e r i s a v a i l a b l e w i t h a f o u r - c o u r s e m e a l f o r a n a d d i t i o n a l $ 2 5 p e r p e r s o n . T h e m e n u p r i c e w i l l b e b a s e d o n t h e h i g h e s t - p r i c e d e n t r é e .

C O L D A P P E T I Z E R SKona Kanpachi Crudo with Pineapple and Tomatillo

Salsa, Pickled Jalapeño, Coconut Cream, Toasted

Corn and Cilantro

Beef Carpaccio with Wasabi Edamame Purée, Pickled

Shimeji Mushroom and Shaved Parmesan Cheese

Assorted Sushi Including California Rolls, Assorted

Nigiri, Soy, Ginger and Wasabi

Garden Lime Poached Diver Scallops with Bok Choy

Tips and Ginger-Lime Vinaigrette

Seasonal Vegetable and Goat Cheese Terrine with

Carrot Hummus and Basil Oil

Ahi Tataki with Avocado, Radish Sprout, Togarashi

and Miso Vinaigrette

H O T A P P E T I Z E R SSautéed Kauai Prawns with Coconut Curry, Green

Papaya and Cilantro

Dungeness Crab Cake with Tofu Silk and Seasonal Fruit

Relish

Keahole Lobster Ravioli with Espelette Beurre Blanc and

Micro Greens

Local Mushroom Ravioli with Roasted Ali’i Mushrooms

and Truffle Pecorino Cream

Lobster Bisque with Brandy Cream

Waimea Farm Tomato Soup with Basil Focaccia

Croutons

S A L A D SLei Salad with Local Greens, Avocado Coconut

Purée, Shaved Baby Vegetables, Candied

Macadamia Nuts and Liliko’i Vinaigrette

Local Beet Salad with Volcanic ‘Earth,’ Puna Feta

‘Snow,’ Fresh Orange and Vanilla Vinaigrette

Local Tomato Caprese with Aged Balsamic, Burrata,

Extra Virgin Olive Oil and Micro Basil

Lobster Cobb Salad with Tarragon Mascarpone,

Cherry Tomato, Crispy Prosciutto, Avocado and

Mango Vinaigrette

Charred Asparagus Salad with Shaved Manchego

Cheese, Local Arugula, Frisée, Grape Tomato and

Citronette Dressing

Baby Spinach Salad with Crispy Warm Puna Goat

Cheese, Pineapple Ribbon and Papaya Dressing

Classic Caesar with Crisp Romaine, White Anchovy,

Parmesan Cheese and Focaccia Croutons



P L A T E D D I N N E R S C O N T I N U E D

Entrées

F R O M T H E G A R D E NHouse-Made Gnocchi with Seasonal Vegetables, Confit Cherry Tomato and Toasted Pine Nuts

$ 1 2 0 P e r P e r s o n

Portobello Steak with Sweet Potato Purée, Charred Broccolini and Balsamic Glaze

$ 1 2 0 P e r P e r s o n

Miso Glazed Tofu with Grilled Avocado, Quinoa Fried Rice and Snow Peas

$ 1 2 0 P e r P e r s o n

Eggplant Parmesan with House-Made Marinara, Mozzarella and Garden Oregano

$ 1 2 0 P e r P e r s o n

F R O M T H E S E ASteamed Hawaiian Snapper with

Ginger and Scallion, Pineapple

Coconut Rice, Pickled Baby Bok

Choy, Garlic Broccolini and Black

Bean Sauce

$ 1 4 0 P e r P e r s o n

Pan Seared Mahi Mahi with Confit

Artichokes, Fennel, Cipollini

Onion, Green Olive, Fingerling

Potatoes and Romesco Sauce

$ 1 3 5 P e r P e r s o n

Togarashi Spiced Ahi with Green

Bean and Snap Peas, Sweet Potato

and Scallion Cake and Green Onion

Soubise

$ 1 3 5 P e r P e r s o n

Butter Poached Keahole Lobster

Tail with Caramelized Cauliflower,

Raisin and Lemon Caper Beurre

Blanc

$ 1 5 0 P e r P e r s o n

Grilled Seasonal Catch with

Zucchini Pesto, Spaghetti Squash,

Spinach and Swiss Chard, Toasted

Macadamia Nuts and Liliko’i Brown

Butter

$ 1 4 0 P e r P e r s o n

F R O M T H E L A N DRed Wine Braised Beef Short Rib with

Parmesan Polenta, Charred Broccoli

and Gremolata

$ 1 4 0 P e r P e r s o n

Kona Coffee Rubbed Beef Tenderloin

with Yukon Gold Whipped Potatoes,

Seasonal Vegetables and Truffle

Demi-Glace

$ 1 4 5 P e r P e r s o n

Whiskey Barrel Shoyu Marinated

Sirloin Steak with Spiced Moloka’i

Sweet Potato, Edamame and Corn

Ragout, Grilled Eryngii Mushroom

$ 1 4 2 P e r P e r s o n

Colorado Rack of Lamb, Harissa

Spiced Couscous and Cauliflower,

Almond and Cucumber Yogurt

$ 1 4 0 P e r P e r s o n

Roasted Chicken Breast with

Fingerling Potatoes, Cumin and

Honey Glazed Baby Carrot, Grilled

Asparagus and Sherry Chicken Jus

$ 1 3 0 P e r P e r s o n



P L A T E D D I N N E R S C O N T I N U E D

Plated DinnersDuo PlatesBeef Tenderloin and Butter Poached Keahole

Lobster Tail with Sweet Potato Latke, Sautéed

Ali’i Mushroom, Pomme Purée and Seasonal

Vegetable

$ 1 5 5 P e r P e r s o n

Hawaiian Salt and Garlic-Rubbed Beef

Tenderloin with Cabernet Demi, Grilled Island

Catch, Papaya Relish, Edamame Potato

Purée, Ali’i Mushroom and Island Vegetables

$ 1 5 2 P e r P e r s o n

Shoyu Braised Short Rib and Garlic Prawns

with Fried Rice, Charred Broccoli, Crispy

Shallot and Kobocha Pumpkin Purée

$ 1 5 0 P e r P e r s o n

I N T E R M E Z Z O S Pineapple Thai Basil Sorbet

Yuzu Sorbet with Sake Pipette

Mango Ginger Sorbet

Meyer Lemon Sorbet with Citron

Vodka


D E S S E R T SHualālai Duo: Chocolate Liliko‘i Fondant and

Roasted Pineapple Almond Cake with Sweet

Cream Gelato

Brown Butter Financier with Namelaka and

Cocoa Nib Ice Cream

Macallan Butterscotch Pudding with

Chocolate Crumble and Crispy Meringues

Yuzu Parfait with Sake Gelée, Tropical Fruit

and Citrus Powder

Mango Key Lime Tart with Strawberries and

Vanilla Macerated Oranges




Ka’ūpūlehu Lū 'auC h e f A t t e n d a n t $ 3 5 0

S P O O N W A L LDungeness Crab Salad

Papaya and Cucumber Tartare with Shiso

Beef Tenderloin Kilawen with Local Citrus

and Ginger

F R E S H -T O S S E D P O K EC h e f R e q u i r e d

Traditional Ahi Poke

Spicy Ahi Poke

Whisky Barrel Shoyu Ono Poke

Kimchi Tako Poke

Seasonally Inspired Vegetarian Poke

L A U ' A IHawaiian Chopped Salad with Shichimi Spiced Ahi,

Local Greens, Hard Boiled Egg, Edamame, Tomato,

Candied Macadamia Nut and Ginger Scallion Dressing

Pipikaula Caesar with Sweet Bread Croutons and Chili

Pepper Dressing

Local Beet Salad with Ka’u Orange and Puna Goat

Cheese

Baby Shrimp Soba Salad with Scallion

Peking Duck with Bean Sprouts, Green Beans, Peanuts

and Sesame Dressing

M A U K A A N D M A K A IC h e f R e q u i r e d

Grilled Lobster Tail

Bone-In Shoyu Braised Short Rib

Roasted Moloka’i Sweet Potato and Garden Breadfruit

Liliko’i Kalua Pork Steam Buns

Huli Huli Chicken

H A W A I ‘ I I S L A N D F A V O R I T E SC h e f R e q u i r e d

Traditional Lau Lau

Island Catch with Ogo Salsa Verde

Stir Fried Vegetables

Hawai’i Island Hapa Fried Rice

D E S S E R THaupia Tart

Chocolate Banana Caramel Tart

Coconut Liliko’i Cheesecake

Macadamia Nut Profiterole

Pineapple Upside-Down Cake

$ 1 7 0 P e r P e r s o n


L U

-‘A U D I N N E R S C O N T I N U E D

Imu PigC h e f A t t e n d a n t $ 3 5 0

Suckling pig prepared in a traditional Hawaiian imu.

This underground oven, located in Hoku Amphitheater,

uses the traditional method of flavorful steam cooking

used by the Hawaiians. Pricing includes a traditional imu

ceremony, in which the kalua pig is removed from the imu

and presented. Emcee services and lū'au entertainment

is priced separately. Please contact your Special Events

Manager for details.

$1,500

Hawaiian Lū 'auS T A R T E R SKamuela Baby Green Salad with Locally Grown

Rainbow Carrots, Watermelon Radish, Locally

Grown Cucumbers, House-Made Balsamic

Vinaigrette and Cracked Papaya Seed Dressing

Ahi and Tako Poke

Waipio Valley-Style Poi

Lomi Lomi Salmon

Papaya and Pineapple Mint Salad

E N T R E E SKalua Pig

Traditional Lau Lau

Grilled Island Fish with Tomato Ginger Relish

Taro Crusted Chicken

Teriyaki Steak

Locally Grown Mushrooms with Bean Thread

Noodles

Stir-Fried Island Vegetables

Sticky Rice

Taro Bread and Hawaiian Sweet Rolls

D E S S E R T SCandied Macadamia Nut Tart

Liliko’i Swirl Haupia

Chocolate Coconut Cream Pie

Guava Swirl Cheesecake

Chocolate Rice Pudding

$ 1 4 5 P e r P e r s o n



Paniolo BBQC h e f A t t e n d a n t $ 3 5 0

S T A R T E R SCowboy Caviar Salad with Mixed Beans, Pineapple,

Sweet Corn, Bell Pepper, Red Onion and Cilantro

Locally Grown Baby Romaine with Rainbow Carrots,

Local Cucumbers, Cherry Tomatoes, Buttermilk Ranch

Dressing and Liliko’i Vinaigrette

Country Style Potato Salad

Red Cabbage Slaw with Local Hearts of Palm, Green

Apple and Whiskey Vinaigrette

Bourbon and Local Honey Cured Ono

Paniolo-Style Chili

E N T R E E SC h e f R e q u i r e d

Bone-In Ribeye Steak with Paniolo Butter Sauce

Roasted Local Chicken with Fingerling Potatoes

Kiawe Smoke Seared Kona Kanpachi

Liliko’i Barbecue Pork Back Ribs

Stone-Ground Grits with Caramelized Corn and Peas

Roasted Brussels Sprouts with Crispy Bacon

Hawaiian Chili Cornbread Muffins and Guava Rolls

D E S S E R T SChocolate S’mores Tart

Banana Cream Pie

Paauilo Vanilla Cheesecake

Paniolo Chocolate Cupcake

Seasonal Tropical Fruit Trifle

$ 1 4 0 P e r P e r s o n



D I N N E R S C O N T I N U E D

KilaueaC a r v i n g A t t e n d a n t $ 3 5 0

S T A R T E R SRoasted Beet Salad with Whipped Ricotta Cheese,

Fennel Confit and Caramelized Shallot Vinaigrette

Watercress and Pear Salad with Candied Pecans, Blue

Cheese and Honey Lemon Vinaigrette

Marinated Local Vegetable Antipasti

Chop Salad with Local Romaine, Grilled Corn, Hard

Boiled Egg, Local Tomato, Crisp Bacon, Avocado,

Edamame and Green Goddess Dressing

Local Seafood Ceviche

Kona Mussel and Clam Thai Curry with Jasmine Rice

E N T R E E SHawaiian Salt-Crusted Roast Prime Rib of Beef

with Creamy Horseradish and Au Jus

Hawaiian Honey and Ginger Glazed Chicken

Island Catch with Liliko’i Beurre Blanc

Rum-Glazed Shrimp Sugarcane Skewers

Local Seasonal Vegetable

Kabocha Squash Purée

D E S S E R T SHawaiian Chocolate Chili Cake

Pineapple Cream Puff

Kona Coffee Toffee Cheesecake

Macadamia Nut Paris-Brest

Mango Key Lime Pie

$ 1 5 0 P e r P e r s o n




Kainalu Beach BashC h e f A t t e n d a n t $ 3 5 0 C a r v i n g A t t e n d a n t $ 3 5 0

S T A R T E R SLocal Mixed Baby Green Salad with Rainbow Carrots, Local Sprouts, Teardrop Tomatoes, Creamy Herb Dressing and House-Made Balsamic Vinaigrette

House Mixed Vegetable Kimchi

Sliced Tropical Fruit Plate

Steamed Edamame with Hawaiian Chili Garlic Sauce

Island-Caught Sashimi

E N T R E E SSpiced Beer Can Chicken

Kalbi Ribs with Butter Lettuce and Sweet

Chili Soy

Crispy Pork Belly with Assorted Mustards

A t t e n d a n t R e q u i r e d

Baked Kimchi Mahi Mahi with Grilled

Cabbage

Hualālai Seafood Paella with Saffron,

Clams, Mussels, Portuguese Sausage,

Bell Pepper and Peas

Add Kauai Prawns For $15 Per Person

Keahole Lobster For $25 Per Person

C h e f R e q u i r e d

Charred Corn and White Bean

Succotash with Chili Lime Butter

Garlic Green Beans with Crispy Onion

D E S S E R T S

Banana Whoopie Pie

Macadamia Nut Fudge Brownie

Liliko’i Crunch Bar

Chocolate Haupia Cupcake

Coconut Rice Pudding

$ 1 5 0 P e r P e r s o n




'Aha'ainaC h e f A t t e n d a n t $ 3 5 0 C a r v i n g A t t e n d a n t $ 3 5 0

S T A R T E R SMarket Salad with Local Greens, Hard Boiled Egg, Chicken, Hawai’i Island Avocado, Farm Tomato, Local Cucumber, Moloka’i Sweet Potato, Dried Cranberry and Papaya Seed Dressing

Calamari Ring Salad

White Salad with Local Hearts of Palm, Cauliflower, Fennel, White Beans and Champagne Vinaigrette

Keahole Lobster Bisque with Brandy “Kiss”

C H I L L E D S E A F O O DWild-Caught Shrimp

King Crab Legs

Oysters on the Half Shell

Seared Ahi and Ono

Traditional Cocktail Sauce, Soy Sauce, Mignonette, Lemon Wedges, Ginger and Wasabi

E N T R E E SGrilled Lobster Tails with Drawn Butter and Lemon C h e f R e q u i r e d

Roasted Beef Tenderloin with Mushroom Demi-Glace A t t e n d a n t R e q u i r e d

Colorado Lamb Chops with Mint Chimichurri A t t e n d a n t R e q u i r e d

Ginger Steamed Onaga with Cilantro and Scallion

Herb and Nut Crusted Chicken Breast with Creamy Coconut Sauce

Tortellini Pasta with House-Made Marinara and Shaved Parmesan Cheese

Roasted Fingerling Potatoes with Meyer Lemon and Garden Rosemary

Wok-Fired Island Vegetables

Assorted House-Made Rolls and Sliced Breads with Sea-Salted Butter

D E S S E R T SYuzu Sabayon with Tropical Fruit Roasted Pineapple Galette Puna Chèvre Strawberry Cheesecake Kona Coffee Decadence Chocolate Silk Pie

$ 1 8 0 P e r P e r s o n



B a r s W i n e S e l e c t i o n L o c a l L i b a t i o n s F a r m T o B a r C o c k t a i l s

U L T I M A T E B A RGrey Goose

Bombay Sapphire

Bacardi Superior

Old Lahaina Dark

Casamigos

Basil Hayden

Crown Royal

Glenlivet Single Malt

$ 1 9 P e r D r i n k

P R E M I U M B A RTito’s

Tanqueray

Bacardi Superior

Old Lahaina Dark

Patrón

Buffalo Trace

Knob Creek Rye

Chivas Regal

$ 1 7 P e r D r i n k

A L L B A R S I N C L U D ELocal Beer

Longboard Island Lager, Big Wave Golden Ale,

Fire Rock Pale Ale

$ 9 E a c h

Domestic Beer

Budweiser, Bud Light, Coors Light, Miller Lite,

Michelob Ultra $ 9 E a c h

Imported Beer

Amstel Light, Asahi, Corona, Heineken,

Kaliber (Non-Alcoholic) $ 1 0 E a c h

Soft Drinks $ 7 E a c h

Mineral Waters $ 7 E a c h

Virgin Drinks / Tropical Fruit Punch $ 9 E a c h

Cordials $ 1 6 E a c h

Cordials Include Baileys Irish Cream,

Kahlúa, Amaretto, Sambuca,

Grand Marnier, Hennessy Vsop

Bartender fee: $175 per-hour,

per-bartender charge applies.

If a minimum consumption of

$500 in sales per hour, per bar,

is achieved, the $175 per-hour

bartender fee will be waived.

One bartender per 75 guests.

Specialty CocktailsO R I G I N A L M A I T A IBacardi, Old Lahaina Dark, Orange

Curaçao, Orgeat and Fresh Lime Juice

$ 1 9 E a c h

H I B I S C U S M O J I T OBacardi, Fresh Lime Juice,

Wild Hibiscus Syrup, Mint

$ 1 9 E a c h

H U A L Ā L A I L E M O N A D ET i t o ' s L e m o n a d e a n d C h a m b o r d

$ 1 9 E a c h


B A R S C O N T I N U E D


Tropical Mixology Competition

Have your guests test their bar savvy skills! Teams of four to eight people compete against each other to create the “best” Hawaiian beverage. Teams are scored on presentation, drink name, and most importantly: taste! After the judging, the winning team’s drink can become the group’s signature drink throughout the program.

Each “mixing” station (maximum of 6) is provided with light, dark and coconut rum, pineapple juice, orange juice, cranberry juice, grenadine and an assortment of fruit garnishes. Each team is provided with a bucket of ice, cocktail shaker, and glasses. Teams just need to bring their imagination.

The host gets the event going by asking teams to form and explaining the contest rules. Judges are selected and teams are given thirty minutes to concoct their special drink. The team with the highest overall score is named the winner.

Group organizers may want to include prizes for the winning team. Four Seasons gift certificates prove to be very popular!

D u r a t i o n : 3 0 m i n u t e s

$45 per person (maximum 50)

Bartender Required $175 per-hour, 1 per 25 guests



Champagne & SparklingZardetto, Prosecco, Italy $65

Santa Margherita, Rose Prosecco, Italy $85

Chandon, Brut, California $85

Louis Roederer, Brut ‘Premier’, Reims $108

Henriot, Brut Rosé, Reims $176

Moet & Chandon, Brut ‘Imperial’, Epernay $155

Veuve Clicquot, Brut ‘Yellow Label’, Reims $165

Louis Roederer, Brut Rosé, Reims $210

Dom Perignon, Epernay $435

WhitesS A U V I G N O N B L A N CHenri Bourgeois, Sancerre, Loire $95

Stags’ Leap, ‘Aveta’, Napa $95

Jayson Pahlmeyer, Napa $125

Spottswoode, Napa $165

C H A R D O N N A YWilliam Fèvre, ‘Champs Royaux’, Chablis $75

Iconoclast, Russian River $85

Neyers, Carneros $110

Miner, Napa $115

Bouchard, Pouilly Fuisse $115

Far Niente, Napa $125

PlumpJack, Napa $145

W O R L D L Y W H I T E SAlbariño, Fillaboa, Spain $72

Rosé, Chateau des Bertrands, Elegance $74

Pinot Grigio, Terlato, Friuli $75

Reisling, Selbach-Oster Estate, Mosel $76

Rosé, Château d’Esclans ‘Whispering Angel’, Provence $84

Vouvray, Clos de Vigneau, Loire $90

‘Abraxas’, Robert Sinskey, Carneros $125

Wine TiersO f f e r y o u r g u e s t s a c h o i c e o f w i n e t a b l e s i d e .

S e l e c t O n e

$ 8 5 W I N E T I E RSauvignon Blanc, Craggy Range, Martinborough

Chardonnay, Iconoclast, Russian River

Pinot Noir, Bouchard Pere & Fils, Burgundy

Cabernet Sauvignon, Iconoclast, Napa Valley

$ 1 0 0 W I N E T I E RSauvignon Blanc, Cliff Lede, Napa

Chardonnay, Baileyana “Firepeak”, Edna Valley

Pinot Noir, Row Eleven, Russian River

Cabernet Sauvignon, Obsidian Ridge, California



RedsP I N O T N O I RGloria Ferrer, Carneros $75

Etude, ‘Lyric’, Santa Barbara $85

Decoy, Sonoma $115

C A B E R N E T S A U V I G N O NIconoclast, Napa Valley $85

Catena, Argentina $85

Daou, Paso Robles $95

Stags’ Leap, Napa Valley $125

Cliff Lede, Napa $195

Silver Oak, Alexander Valley $225

W O R L D L Y R E D SSyrah, Qupe, Central Coast $75

Claret, Newton, Sonoma $95

Red Blend, Chateau Lyonnat, Bordeaux $105

Zinfandel, The Prisoner “Saldo”, California $105

Zinfandel, Ridge, Paso Robles $165


b a r s w i n e s e l e c t i o n l o c a l l i b a t i o n s f a r m t o b a r c o c k t a i l s

Local LibationsE X T E N D E D V A C A T I O NSilver Rum

Passion Fruit Purée

Coco Lopez

House-Made Sweet ‘N’ Sour

Mint Leaves

G U A V A G I N G E R L E M O N A D ETito's

Elixir Ginger Syrup

Guava Purée


Water

H A W A I ‘ I B L UTito's

Dekuyper Blue Curaçao Float

Coco Lopez

Pineapple Juice


L A V A F L O WSilver Rum

Calahua Cream of Coconut

Pineapple Chunks

Pineapple Juice

Strawberry Purée

U N D E R T H E M A N G O T R E EBacardi

Mango Purée


Handful Fresh Mint

L O C A V O R E M A I T A IBacardi

Old Lahaina Dark

Dekuyper Orange Curaçao

Orgeat Syrup

Lime Juice

Passion Fruit Puree

Pineapple Juice

D A R K & S T O R M YOld Lahaina Dark

Goslings Ginger Beer

Elixir Ginger Syrup

Lime Juice




P R O P E R P I M M STangueray Gin

Pimms No. 1

Strawberry Purée

Lemon Juice

Goslings Ginger Beer

P A N I O L O M U L ETito's

Calamansi Purée

Brown Sugar Syrup

Elixir G Ginger Syrup Barritt’s Ginger Beer

L E H U A G R E Y H O U N DTito's

Aperol

Lime Juice

Local Honey Syrup

Kamuela Grapefruit Juice


F A R M T O B A R C O C K T A I L S C O N T I N U E D

L A V E N D E R C U C U M B E R C O L L I N SBombay Sapphire

House-Made Lavender Syrup

Lime Juice

Locally Grown Cucumber

Club Soda

T H E G A R D E NBasil Hayden


Balsamic Glaze

Basil Leaves

Strawberry Purée

K U P O N OTito's

Elixir G Ginger Syrup

Thai Basil Sprigs


Strawberry Purée

K O H A L A S M A S HBasil Hayden

Lemon Juice

Local Honey Syrup

Angostura Bitters

Fresh Mint

P I N K G U A V A R I T APatron Silver Tequila

Patron L'Orange

Guava Purée


T E A T I M EBasil Hayden


Angostura Bitters

Big Island Black Tea




General InformationG U A R A N T E EA guaranteed guest count is required at least 72

hours prior to the function.

We will set up and prepare for up to 5% over your

guaranteed guest count for buffets and 1% for plated

dinners. 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, the tentative number of guests will

become the guaranteed count.

Should your guaranteed guest count drop below

the minimum capacity or is less than your tentative

guest count, the Resort reserves the right to reassign

the function to a more suitable location. There will

be a minimum labor charge of $450 for any meal

function with a guarantee under 30 guests.

T A X A B L E S E R V I C E C H A R G E A N D T A XAll food and beverage prices are subject to a 17.5%

service charge and 5.5% administrative fee. Hawai‘i

state tax, currently 4.712%, will be added to all

food, beverage, labor, service and miscellaneous

item charges.

P L A T E D M E A L SChoice of entrée is available table side and is offered

at $25 premium per selection and will be based on

the highest priced selection. Choice of table-side

entrée selection requires additional time for à la

minute preparation.

B U F F E T SBanquet buffets offer a specific quantity of food.

Food preparation is based on one serving per person.

Additional servings may be purchased at appropriate

prices. Banquet buffets are also designed for a

duration of up to two hours. Buffets scheduled for

longer than two hours will incur additional charges.

One chef per 50 guests and one attendant per 75

guests.

F O O D A N D B E V E R A G EAll food and beverage items must be purchased

exclusively from the Resort and consumed in the

designated function areas.

The Resort is the only authority licensed to serve and

sell alcoholic beverages on the grounds; therefore,

alcoholic beverages purchased outside of the Resort

are not permitted for sale or service on the Resort

property.

N O N - S M O K I N G E S T A B L I S H M E N TThe 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.

G e n e r a l I n f o


ALOHA PUMEHANA

Four Seasons Resort Hualālai72-100 Ka‘upulehu Drive, Kailua-Kona, Hawai’i 96740, U.S.A. / Tel. 1 (808) 325-8000

Connect with UsF O U R S E A S O N S . C O M / H U A L A L A I

http://fourseasons.com/hualalai

https://www.facebook.com/FourSeasonsResortHualalai/

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our chefs morning afternoon evening beverages …children, he watched his mother bake for family...

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