Brie Stuffed Arancini

With spicy arrabbiata sauce, sweet basil olio and lemon pesto marinated tomatoes 

Eggplant Bolognese

A mini stack of seared eggplant, Maui Nui Venison and Washugyu Beef bolognese sauce, fire roasted peppers and parmesan cheese

Scallop and Shrimp Vol-au-Vent

Sauteed in garlic butter, served in a puff pastry with Brussels sprout leaves and salmon roe

House Cured Beet Salmon Gravlax

Served with grilled baguette, sweet mustard dill sauce, salmon roe, pickled red onions, caper berry, mustard seeds and cucumber pearls

Duck Confit, Mozzarella & Caramelized Apple Salad

With frisee and a UH Hilo honey apple cider Dijon vinaigrette, garnished with candied pecans and radish 

Roasted Butternut Squash

 and Grape Salad

Served warm topped with feta cheese crumbles, pickled onions, hot honey balsamic, and chopped parsley