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.

PLANNER GUIDELINES & PRICING

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2019 EVENT MENUS