CATERING & SPECIAL EVENTS 2019 - Marriott

BANQUET MENUS CATERING & SPECIAL EVENTS 2019

LYNDON HONDA , EXECUTIVE CHEFLyndon Honda spearheads operations as executive chef. With more than 25 years in the culinary industry, he has a global approach to food, taking inspiration from an array of cultures and cuisines including Pacific Rim and Hawaii Regional Cui-sines, as well as Italian, French, Japanese, Mediterranean, Thai, Filipino and more. After attending the Culinary Institute of the Pacific Kapi‘olani, Executive Chef Honda steadily climbed the industry ladder by executing a number of noteworthy positions. Most recently, he provided private chef services and culinary consulting through his company Laulima Events and Catering in Maui. He has helped open some of Maui’s most successful restaurants, including Maui Brewing Company, and has worked with popular local establishments Aloha Mixed Plate, Pineapple Grill, Old Lahaina Luau and 100 Wines Maui, among others. Executive Chef Honda has participated in a number of cooking competitions and festivals, and serves on the culinary advisory board for Maui Culinary Academy.

We are committed to preparing our menus with the focus on environmental and socially-responsible grown products. To maintain this focus please note that some products on our sustainable menu offerings may change on short notice based on seasonal and regional availability. To stay true to our collaborative efforts to be environmentally sustainable, we will substitute appropriate alter-natives as necessary.

All prices listed are per person, unless otherwise stated. A 20% surcharge per guest will be applied for attendee counts under guest minimum. A 25% service charge of the total food prices listed are per person, unless otherwise stated. A 25% service charge of the total food and beverage revenue (plus all applicable taxes) will be added. This includes a gratuity of 18.9% of total food and bever-age revenue for banquet employees. No other fee or charge is a tip, gratuity, or service charge for any employee. Subject to change.

EPICUREAN EXCELLENCE

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SHERATON MAUI RESORT & SPA2605 KAANAPALI PARKWAY . LAHAINA, MAUI . HAWAII 96761 . USA . PHONE: (808) 661-0031

M E E T T H E C H E F

TA B L E

O F C O N T E N T S

BREAKFAST 4

LUNCH 10

RECEPTION 19

DINNER 24

BEVERAGES/BAR 32

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F O R D I E TA RY R E S T R I C T I O N S F O R S H E R ATO N M A U I R E S O RT & S PA ' S BA N Q U E T

M E N U S E L E C T I O N S , P L E A S E R E F E R E N C E T H E B E L OW F O O D A L L E R G Y K E Y

F O O D A L L E R G Y K E Y

G F - G L U T E N F R E E N - C O N TA I N S N U T S

V - V E G E TA R I A N D - C O N TA I N S DA I RY

V G - V E G A N S - C O N TA I N S S OY

B R E A K F A S T

ALOHA CONTINENTAL BREAKFAST

34 PER PERSON, MINIMUM OF 25 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

BREAKFAST ITEMS JUICE (CHOICE OF ONE) (VG, GF )Orange, pineapple or guava juice

SEASONAL SLICED FRUIT (VG, GF )

MINI DANISHES & CROISSANTS (V, D, N)

LOCAL FRUIT PRESERVES (GF, VG)

WHIPPED HONEY BUTTER (GF, D, V)

YOGURT (CHOICE OF ONE) (GF, D, V)Original, fruit

ENHANCEMENTSELIXIRS : 90 PER GALLON

Dragonfruit mint, blueberry acai (GF, VG)

ISLAND BREAKFAST BOWL: 12 PER PERSON

House-made granola, sweet potato, poi, papaya, Big Island honey (V, N)

DRY CEREALS: 8 PER PERSON

Skim and whole milk (almond and soy milk available upon request) (V, S)

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B R E A K F A S T

BREAKFAST SELECTIONSAll plated breakfasts are served with choice of one: fresh squeezed orange juice, fresh brewed regular, decaffeinated Royal Kona® coffee and assortment of tea and mini banana bread.

PANIOLO BREAKFAST 44

Farm fresh scrambled eggs, Portuguese sausage, garlic fried rice (D, S)

HAWAI IAN SWEET BREAD FRENCH TOAST 40

Honey whipped butter, coconut and maple syrup Hickory smoked crispy bacon or pork link sausage (D)

VEGETABLE FRITTATA 37

Maui Surfing Goat cheese, Maui onion, fresh baby spinach, sweet julienne bell peppers, Big Island mushrooms (GF, V, D)

Served with roasted red pepper and tomato salsa, herb toasted breakfast potatoes

TRADITIONAL EGGS BENEDICT 47

Toasted English muffins, poached farm fresh eggs, grilled Canadian bacon, hollandaise sauce, homestyle break-fast potatoes with sautéed Maui onions and fresh Kula herbs (D)

ENHANCEMENTSIndividual plain, fruit or low-fat yogurt 8 (GF, V, D)

Sunrise papaya with seasonal berries, lime 10 (VG, GF)

Maui Gold pineapple 1 1 (GF, VG)

Assorted slice fruit plate 16 (GF, VG)

Individual boxed cold cereal with whole & 2% fat milk 8 (V, S)

Fresh seasonal tropical fruit bowl 14 (GF, VG)

PLATEDBREAKFAST MINIMUM OF 30 GUESTS (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

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B R E A K F A S T

BREAKFAST BUFFET ALOHA MAUI MORNING

50 PER PERSON, MINIMUM OF 50 GUESTS(A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

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BREAKFAST ITEMS Choice of one: Orange, pineapple or guava juice (GF, VG)

Season sliced fruit (GF, VG)Mini danishes & croissants (V, D, some contain nuts)

Local fruit preserves (GF, VG)Whipped honey butter (GF, V, D)

Choice of one: Original yogurt, fruit yogurt (GF, V, D)

EGGS FARM FRESH SCRAMBLED EGGS (GF )

Maui tomato salsa

MEATS (CHOICE OF 2)

HICKORY SMOKED BACON (GF )

ISLAND PORTUGUESE SAUSAGE (GF )

PORK SAUSAGE LINK (GF )

CHICKEN MANGO SAUSAGE (GF )

TURKEY SAUSAGE LINK (GF )

STARCHES

(CHOICE OF 1 )

K IM CHEE FRIED RICE : scallions, soy sauce, onions (S)

HOMESTYLE POTATOES: peppers, onions (V,D)

HASH BROWNS: shredded potatoes (V, D)

GARLIC FRIED RICE : soy sauce, sesame oil, garlic, oyster sauce, scallions(V,S)

SWEET POTATO HASH: onions, cilantro (GF, V)

VEGGIE FRIED BROWN RICE : olive oil, garlic, carrots,

asparagus, onions, scallions (V, S)

ENHANCEMENTSADDITIONAL 10 PER PERSON PER ITEM

KALUA PORK HASH: a local take on corned beef hash (GF)

HAMBURGER STEAK: caramelized onions, mushroom gravy (D)

TURKEY SAUSAGE PATTIES : sage garlic jus (GF)

SHOYU HOT DOG: sweet soy sauce, scallions (S)

CHORIZO: onions, cilantro (GF)

CREOLE DUCK CONFIT HASH: sweet potatoes, onions, herbs (GF)

CHAR SIU PORK: scallions (S)

ADDITIONAL 12 PER PERSON PER ITEM

BREAKFAST CASSEROLE : sweet bread, Portuguese sausage, cheese, mushroom gravy (D)

CINNAMON APPLE BRIE FRENCH TOAST: cinnamon apples, melted brie (D)

POI BANANA PANCAKES: toasted coconut, liliko’i sauce (D)

BISCUITS & GRAVY: sausage gravy (D)

COCONUT WHOLE WHEAT PANCAKES: a healthier alternative (D)

CINNAMON ROLL PANCAKES: vanilla cream cheese frosting (D)

B R E A K F A S T

OMELETS (ADDITIONAL 17 PER PERSON +

CHEF ATTENDANT FEE)Bacon, honey cured ham, island Portuguese sausage, onions, tomatoes, spinach, mushrooms, sweet peppers, shredded cheese (GF, D)

BENEDICTS (ADDITIONAL 12 PER PERSON, CHOICE

OF 1 )Poached eggs, hollandaise variations (D)

Shichimi seared tuna, kalua pork, prosciutto ham, pesto portobello mushroom (D)

Buttermilk biscuits, jalapeno sweet corn cakes, English muffins, garlic bread (D, S)

LOCO MOCO (ADDITIONAL 15 PER PERSON)All beef hamburger patty, garlic fried rice, Maui onion brown gravy, farm fresh fried egg (D)

WAFFLES (ADDITIONAL 12 PER PERSON)Belgian waffles (D,S),fresh berries, vanilla whipped cream, maple syrup, maple bourbon butter, liliko‘i syrup (D)

ADD BUTTERMILK FRIED CHICKEN (D) 10

BITES (ADDITIONAL 10 PER PERSON, CHOICE OF 1 )

QUICHE LORRAINE : Hickory smoked bacon, swiss cheese, caramelized onions (D)

MINI SMOKED SALMON BAGELS: Capers, shaved red onions, dill crème fraiche (D)

MINI SMOKED TURKEY CROISSANTS: Smoked gouda cheese, avocado (D)

BREAKFAST STATION ENHANCEMENTS

BREAKFAST ENHANCEMENTS ARE AN ADDITION TO BUFFET OR PLATED MEAL OPTION. MINIMUM OF 25 GUESTS. CHEF ATTENDANT FEE FOR 90 MINUTES OF CONTINUOUS SERVICE IS 250 PER ATTENDANT. SUBECT TO CHANGE.

A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

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B R E A K F A S T

GRAB & GO BREAKFAST

MINIMUM OF 15 GUESTS(A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

QUICK BITE 24

Granola bar, whole fruitOJ, cranberry, tropical juice or bottled water

(GF, V, VG, N, S)

CHOICE OF (1 )Fresh baked mini liliko‘i bread

Guava-strawberry muffin(V, D)

BIG BITE TO GO 27


(GF, V, VG, N, S)

CHOICE OF (1 )SPAM & EGG MUSUBI: seasoned nori wrapped steamed rice, spam and egg (GF)

EARLY RISER: Canadian bacon, eggs, pepperjack cheese, English muffin (D)

BIGGER BITE TO GO 34


(GF, V, VG, N, S)

CHOICE OF (1 )Ham, egg & Swiss cheese croissant (D)

Portuguese sausage, cheddar cheese, furikake hash browns burrito (D)

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(A $4 SURCHARGE PER GUEST WILL BEAPPLIED FOR GRAB & GO LUNCH ITEMS

CONSUMED IN THE EVENT SPACE)

B R E A K F A S T

SELECTIONS

POWER UP 42

House made granola, dried tropical fruit (GF, V, N, S)

Fresh baked banana bread (V, D)

Plain or strawberry yogurt (GF, V)

Blended fresh fruit smoothie: apple banana, Kula strawberry, mango, acai (GF, V)

SUSTAINABLE MORNING BREAK 37

Maui Gold® minted pineapple chunks (GF, V, VG)

Moloka‘i sweet ripe watermelon (GF, V, VG)

House made granola with dried tropical fruit (GF, V, N, S)

Assorted freshly baked mini muffins (V, N, D)

K ICK START 40

Freshly baked banana bread (V, N, D)

Fresh fruit salad (GF, V, VG)

Choice of one: Guava nectar, orange juice or mango juice (GF, V, VG)

Freshly brewed Kona coffee (regular and decaf), assorted Tazo teas

ENERGIZE 27

Granola bar (GF, V, N, S)

Fresh fruit salad (GF, V, VG)

Assorted fresh baked mini muffins (V, N, D)

ENHANCEMENTS Available until 11 AM

Macadamia nut blondies 50 PER DOZEN (V,N ,D)

Fresh baked cookies 50 PER DOZEN (V,N ,D)

Individual yogurt, plain or fruit 8 EACH (GF,V,D)

Local granola and yogurt parfait 10 EACH (GF,V,N ,S)

Whole fresh fruit 4 EACH (GF,VG)

Kula strawberries with freshly whipped sweet cream and Hawaiian raw sugar 8 PER PERSON (GF,V,D)

Granola bars 5 EACH (V,D)

Roasted mixed salted nuts (2 lbs) 62 (GF,V,VG,N)

REFRESHING ELIXIRSFresh fruit infused iced filtered waterPineapple raspberry gingerMango lime mint

Orange strawberry lemongrass 80 PER GAL

Kona® regular or decaf coffee or selection of Tazo® tea and condiments 82 PER GAL

Aloha Maid® tropical specialty fruit juice 6 EACH

Naked® coconut water 8 EACH

Perrier® sparkling bottled water 5 EACH

Still bottled water 5 EACH

ASSORTED CANNED SOFT DRINKS

Individual Pepsi®, Diet Pepsi®, Sierra Mist® 5 EACH

Starbucks® Mocha Coffee 6 EACH

Starbucks® Frappucino 6 EACH

MORNING BREAKS Our breaks welcome a minimum of 30 guests and are based on 30 minutes of continuous service.

(A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

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L U N C H

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THE NOODLE BARLAND-OCEAN-GARDEN

7 7 PER PERSON, MINIMUM OF 30 GUESTS(A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

NOODLES (CHOICE OF 3)

-Buckwheat Soba (V)-Ramen (V)-Udon (V)-Vermicelli (V)-Fried Chow Fun: black bean sauce, bean sprouts, cilantro (V, S)-Fried Yakisoba: house sauce, onions, scallions (V, S)

LAND (CHOICE OF 2)

-Char siu pork (S)-Soy braised pork belly (S)-Yakitori chicken (S)-Kalbi shortribs (S)-Teriyaki beef (S)-Sweet mirin eggs (GF)-Pork gyoza (S)

OCEAN (CHOICE OF 1 )

-Shrimp tempura-Crab (GF)-Butteryaki fried fish (S)-Kamaboko fishcake-Wakame (GF, VG, V)-Steamed shrimp shumai (S)

GARDENSansho spiced tofubean sprouts, kimchi, bamboo shoots, tempura flakesbaby bok choy, Thai basil,Kai choy, Shiitake mushrooms (V, VG)

BROTH (CHOICE OF 2)

-Soy shichimi (S)-Japanese curry (S)-Shiitake pork bone -Pho-Dashi wakame-Red miso (S, V)

SHAKESShichimi, furikake, sansho, chili flakes (GF, V)

FIRESriracha, rayu chili oil, sambal (GF)

DESSERTSGreen tea ice cream (GF, V, D)Kabocha squash cheesecake with sweet azuki beans (D, V)

ENHANCEMENTSAdd any 1 Noodle 6 PER PERSON

Add any 1 Land 8 PER PERSON

Add any 1 Ocean 10 PER PERSON

Add any 1 Broth 5 PER PERSON

Add 62 Degree Egg 3 EACH

L U N C H

DELI BOARD57 PER PERSON, MINIMUM OF 30 GUESTS


SALADSKULA GREENS shaved radish, roasted beets,

shiso ranch dressing (GF, V)

QUINOA roasted butternut squash, kale, citrus maple syrup vinaigrette (GF, V)

HARISSA PEARL COUSCOUS sundried tomato, Kala-mata olives, roasted red pepper, basil, feta (V, D)

DESSERTSGoat cheese brownie bites (V, D)Sweet potato cookies (GF, V, N)

CHARCUTERIE & CHEESECapicola, herb roast beef, smoked turkey breast, black forest ham (GF)

Albacore tuna, capers, caramelized fennel, lemon EVOO (GF)

Waipoli leaf lettuce, vine ripened tomatoes, shaved Maui onions (V, VG, GF)

Pickles, honey mustard, whole grain mustard, mayonnaise, Cabernet mayonnaise (GF, V)

Swiss, provolone, smoked cheddar, jalapeno jack cheeses (GF, V, D)

Foccacia, ciabatta, Maui crunch, brioche rolls (V, D)

Maui potato chips, caramelized Maui onion dip (GF, V, D)

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GRAB & GO LUNCH

L U N C H

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WIKI WIKI 37

Maui style potato chips (GF, V, VG)Whole fruit (GF, V, VG)Assorted cookies (V, N, D)Waipoli Farms lettuce, sliced vine ripened tomato, shave Maui onion (GF, V, VG)

CHOICE OF (1 )Oven roasted turkey with brie cheese and pesto mayo on herb foccacia (D)

Herb roast beef with cheddar cheese, A-1 horseradish mayo on French roll (D)

Honey cured ham with smoked gouda cheese, liliko‘i mustard on Maui crunch bread (D)

Grilled herb marinated vegetables, Kalamata hummus spread in a spinach flour tortilla wrap (V)

BENTO BOX 44

Mochiko chicken wings (S)grilled yuzu sweet soy beef (S) butteryaki mahi mahi (S)pickled vegetables &steamed furikake rice (GF, V, VG)

(A $4 SURCHARGE PER GUEST WILL BE APPLIED FOR GRAB & GO LUNCH ITEMS CONSUMED IN THE EVENT SPACE)

MINIMUM OF 15 GUESTS

(A 20% SURCHARGE PER GUEST WILL BE AP-PLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

L U N C H

PA‘INA 72 PER PERSON, MINIMUM OF 30 GUESTS


SALADSIsland cobb salad: Waipoli baby romaine, Kalua chicken, Kula corn, Maui Goat cheese, avocado, tomato, Maui onion dressing (GF, D)Potato macaroni salad: celery, mayo, furikake (V)Roasted pineapple slaw: cabbage, dijon herb vinaigrette (GF, V)

FROM THE GRILL

(CHOICE OF 3)Burgers, turkey burgers, veggie burgers Portuguese sausage dogs, all beef hot dogs (GF, veggie burgers = V)

BUNSHot dog & hamburger buns (D)Gluten free buns (GF, V, VG)

ACCOUTREMENTSGreen leaf lettuce (GF, V, VG)tomatoes (GF, V, VG)shaved Maui onions (GF, V, VG)kaki mochi (S)kizami nori caramelized pineapplepickled jalapenosoy sesame mayo (S)guava ketchup (GF, V)liliko‘i mustard (GF, V)mango relish (GF, V)

DESSERTSBacon pecan tart with caramelized Maui onion jam & dulce de leche (N, D)Chocolate covered liliko‘i bars (D)

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L U N C H

GLOBALTAQUEIRA STAND

BUILD YOUR OWN TACOSCHOICE OF 3

MEXICAN STYLE TINGA : Shredded chicken, chipotle, tomatoes, onions (GF)

PERUVIAN STYLE LOMO SALTADO: Tri tip, onions, peppers, soy sauce, French fries (S)

MEXICAN STYLE SALSE VERDE : pork, tomatillos, cilantro (GF)

BRAZILIAN STYLE CHIMICHURRI PESCADO: Fish, cilantro, red pepper, chili flakes, lemon juice (GF)

COLOMBIAN STYLE CAMARONES A LA CRIOLLO: Shrimp, coconut milk, toasted coconut, cumin, cilantro (GF)

SERVED WITHBrussel sprout cabbage slaw (GF, V)

Roasted tomato salsa, avocado fresca, cilantro lime crema, black beans (GF) Cotija cheese, shredded cheese, pickled onions, lime wedges (D)

Warm flour & corn tortillas (corn = GF)

Tajin spiced tortilla chips with mango pico de gallo (GF, V)Cilantro jicama pineapple (GF, V)

DESSERTSMaui Brewing Company Coconut Porter flan (V, D)

Apple pie tamale with smoked maldon salt & dulce de leche (GF, D, V)

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67 PER PERSON, MINIMUM OF 30 GUESTS(A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR

ATTENDEE COUNTS UNDER GUEST MINIMUM)

L U N C H

LUNCH BREAKSOUR BREAKS WELCOME A MINIMUM OF 30 GUESTS AND ARE BASED ON 30 MINUTES OF CONTINUOUS SERVICE.

(A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)AVAILABLE FROM 11 AM - 5 PM.

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WHAT YOU CRAVE 32 PER PERSON

FRESH OVEN BAKED COOKIESWhite chocolate chip, peanut butter, oatmeal raisin, chocolate chip (V, N, D)

HAAGEN-DAZ NOVELTY ICE CREAM BARSVanilla, chocolate and coffee ice cream bars, raspberry sorbet, all fruit popsicles (GF, V, D)

BOTTLED MILK2%, non-fat, chocolate (GF, V, D)

ACHIEVE 37 PER PERSON

Domestic and imported cheese display (GF, V, N, D)Sesame lavash, crostinitortilla chips, guacamole & tomato salsa (GF, V, VG)Lemonade, iced tea

SUSTAINABLE AFTERNOON BREAK 27 PER PERSON

Edamame hummus & sweet roasted red pepper hummus (GF, V, VG)Served with sesame lavash and bagel chips (V, VG)

AUTHENTICALLY DELICIOUS 32 PER PERSON

FLAT BREAD PIZZAS: Pepperoni, hamakua mushroom with Portuguese sausage;Fresh mozzarella with basil and vine ripened tomato;Honey glazed ham with Maui Gold pineapple (D)

ENHANCEMENTSGARDEN CRUDITES 19 PER PERSON

Assorted crisp market vegetables, low fat yogurt ranch (D), hummus, sun dried tomato cumin chili pesto (GF, V)

WARM BAKED CORN CHIPS 11 PER PERSON

Fresh tomato salsa and authentic guacamole (GF, V, VG)

BAKED CHIPS & DIPS 18 PER PERSON

Mulitigrain and Simply Naked pita chips, redpepper hummus and eggplant dip (V, VG)

MINI F INGER SANDWICHES 72 PER DZ , MINIMUM 2 DZ

- Roast beef, cucumber, cream cheese, micro greens (D) - Curry chicken salad (D)

DOMESTIC & IMPORTED CHEESE BOARD 16 PER PERSON

Soft aged French brie, smoked cheddar, Boursin, pepper jack,Maytag Blue, smoked Gouda, Maui Surfing Goat cheeseAccompanied with red berries and dried fruit (GF, V, N, D)Assorted crackers, lavash and sliced fresh baguette

HAAGEN-DAZ NOVELTY ICE CREAM BARS 7 EACHVanilla, chocolate and coffee ice cream bars, raspberry sorbet, all

fruit popsicles (GF, V, D)

FRESH POPCORN 12 PER PERSON

Furikake, sharp cheddar, kettle corn flavors

(GF, V, D for sharp cheddar flavor)

FRESH BAKED COOKIES 50 PER DZ

White chocolate chip macadamia nut, peanut butter, oatmealraisin, chocolate chip (V, N, D)

MACADAMIA NUT BLONDIES OR

FUDGE BROWNIES 50 PER DZ

Fresh out of the oven (V, N, D)

GRANOLA BARS 5 EACH

CANDY BARS 4 PER ITEM

Snickers, Kit Kat, Twix, M&Ms (V, N, D)

ROASTED MACADAMIA NUTS 40 PER LB

Hawaiian sea salt (GF, V, N, VG)

BOWL OF MIXED NUTS 62 PER 2 LB (GF, V, VG, N)

REFRESHING ELIXIRS 80 PER GAL (GF, V, VG)

Fresh fruit infusedPineapple raspberry ginger, cucumber lime mint or orange strawberry lemongrass

RED BULL

Regular or sugar free 8 PER DRINK

ALOHA MAID ® TROPICAL FRUIT JUICE 6 PER CAN

Orange passion, guava

KONA® REGULAR OR DECAF COFFEE

OR SELECTION OF TAZO ® TEA 82 PER GAL

with condiments

ASSORTED CANNED SOFT DRINKS 5 PER DRINK

Individual Pepsi®, Diet Pepsi®, Sierra Mist®

BOTTLED WATER

5 PER ITEM

PERRIER SPARKLING BOTTLED WATER 5 PER ITEM

L U N C H

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STARTER COURSE (CHOICE OF 1 )

TRADITIONAL CAESAR – Romaine hearts, parmesan cheese, creamy Caesar dressing (V, D)

WAIPOLI GREENS – Upcountry greens, watermelon radish, Hawaiian sweetbread croutons, cherry tomatoes, herb vinaigrette (V, D)

ROASTED KABOCHA SOUP – Coconut milk, kaffir lime (GF, V, D)

MAUI VEGETABLE MINESTRONE – Local herbs, white bean, smoked ham (GF)

TOMATO CAPRESE SKEWERS – Macadamia pesto, bal-samic (GF, N, V)

PORK BELLY BAO BUN – Hoisin, cucumber, cilantro (D, S)

ENTREE COURSE (CHOICE OF 1 )

MACADAMIA CRUSTED HAWAI IAN F ISH – Baby bok choy, Maui Gold pineapple salsa, Asian chimichurri (D, S, N)

HERB PARMESAN CHICKEN BREAST – Grilled vegetable medley, penne pasta, garlic cream sauce (D)

FLAT IRON STEAK – Baby carrots, roasted baby potatoes, Herb De Provence butter (GF, D)

CANTONESE STIR FRY – (Choice of beef, chicken, or shrimp) oriental vegetables, white rice, kung pao sauce (S)

DESSERT COURSE (Choice of 1)

LIL IKO‘ I CHEESECAKE (V, D)

TRIPLE CHOCOLATE MOUSSE CAKE (V, D)

EXOTIC FRUIT TART (V, D)

GUAVA CHIFFON CAKE (V, D)

ENHANCEMENTS• Add 1 starter or dessert course – ADD 8 PER PERSON

• Add 1 entrée course – ADD 15 PER PERSON

• Add intermezzo course (choice of 1) –

ADD 8 PER PERSON

Liliko‘i sorbetto or lychee sorbetto (V)

• Add cheese course – ADD 12 PER PERSON

Brie, bleu, smoked gouda, manchego, fig jam, crostini (V, D)• Sub Entrée course with island style plate lunch course – ADD 15 PER PERSON

Hibachi grilled sirloin of beef (S), breaded mahi mahi (D), chicken katsu, steamed white rice, pickled Napa cabbage (S)

PLATED LUNCH62 PER PERSON

ALL PLATED LUNCHES ARE SERVED WITH FRESHLY BREWED KONA® DECAF AND REGULAR COFFEE, AN ASSORTMENT OF TAZO® TEAS, AND FRESH BREAD OR ROLLS.ALL PLATED LUNCHES REQUIRE A 2 COURSE MINIMUM AND WELCOME 30 OR MORE GUESTS.


L U N C H

PLATED LUNCH7 7 PER PERSON

STARTER COURSE (CHOICE OF ONE)

ROASTED BEET SALAD – Goat Cheese mousse, radish, granola, liliko‘i vinaigrette (V, D, N)

COMPRESSED WATERMELON – Baby arugula, pumpkin seeds, feta, balsamic reduction (GF, V, D)

BUTTERNUT SQUASH BISQUE – Sage marshmallow, crispy sage (GF, V, D)

ROASTED CORN CHOWDER – Bacon, sweet corn, baby potato (D)

AHI BRUSCHETTA – Mozzarella, EVOO, micro basil (V, D)

THAI STYLE SHRIMP – Green papaya, chile lime vinaigrette (GF, V)

ENTRÉE COURSE (CHOICE OF ONE)

SEAFOOD PASTA – House cut pasta, shrimp, scallops, cala-mari, asparagus, garlic parmesan cream (V, D)

SEARED F ILET MIGNON – Hamakua mushroom ragout, fingerling potato, Cabernet demi (GF, D)

HERB ROASTED HALF CHICKEN – Parmesan, tomato ragu, grilled asparagus (D)

FRESH CATCH – Garlic rice, pohole salad, sea asparagus, limu nage (V, D, S)

DESSERT COURSE (CHOICE OF ONE)

KONA COFFEE CRÈME BRULEE (GF, V, D)

MAUI GOLD PINEAPPLE UPSIDE DOWN CAKE

(V, D)

PEANUT BUTTER CHOCOLATE TORTE (V, D, N)

CHEESECAKE “LASAGNA ” – Puff pastry, Kahlua creme (V, D)



• Add intermezzo course (choice of one) – ADD 8 PER PERSON



Brie, bleu, smoked gouda, manchego, fig jam, crostini (V, D)• Sub entrée course with island style plate lunch course –

ADD 15 PER PERSON

Hibachi grilled sirloin of beef, breaded mahi mahi, chicken katsu, steamed white rice, pickled Napa cabbage (S)

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ALL PLATED LUNCHES ARE SERVED WITH FRESHLY BREWED KONA® DECAF AND REGULAR COFFEE, AN ASSORTMENT OF TAZO® TEAS, AND FRESH BREAD OR ROLLS.ALL PLATED LUNCHES REQUIRE A 2 COURSE MINIMUM AND WELCOME 30 OR MORE GUESTS.


L U N C H / D I N N E R

SLIDER STATIONMINIMUM 2 DOZEN ORDER OF EACH ITEM

STEAK 10 EACH

Tenderloin of beef, caramelized Maui onions, Cabernet mayo (D)

SEARED AHI (COLD) 10 EACH

Volcano spiced tuna, edamame hummus, yuzu sweet soy (D, S)

KALUA PORK 8 EACH

Kula lavender BBQ sauce, slow cooked shredded pork, pineapple coleslaw (D, S)

GUAVA BBQ BEEF 8 EACH

Flap meat braised in soy sauce, guava juice, hoi-sin with caramelized onions and poi mayo (S, D)

BOURSIN CHICKEN SALAD

& AVOCADO (COLD) 8 EACH

Boursin, sour cream, mayo, celery (D)

MOROCCAN SPICED LAMB 10 EACH

Balsamic Maui onion jam, baked feta, smoked paprika mayo, baby arugula,

curry slider buns (D)

HAWAI ‘ I RANCHER’S BEEF 12 EACH

Merlot poached pear, brie cheese, baby arugula (D)

HARISSA GRILLED VEGGIES (COLD)

8 EACH

Roasted red pepper, harissa spice garlic rubbed veggies (V, D)

CORNED BEEF 10 EACH

Maui Brewing Co. Bikini Blonde saurkraut, horseradish peppercorn mayo (D)

CURRY CRAB & BACON (COLD) 10 EACH

Lump crab, curry spice, mayo, lemon EVOO, applewood smoked bacon (D)

LONGANISA STEAMED BUNS 10 EACH

Filipino sweet sausage, calamansi patis mayo, watercress (D)

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R E C E P T I O N

RECEPTION TABLEReception Tables welcome 50 or more guests and are ordered for the guaranteed number of guests. The table offerings are successfully

combined as specialty stations at receptions and may be added to lunch or dinner tables. Based on 90 minutes of continuous service.


MAUI SUSHI 800

California, pickled vegetable, cucumber and tuna rolls served with soy sauce, wasabi and pickled ginger (100 pre-sliced pieces) (S)

DOMESTIC AND IMPORTED CHEESE BOARD

26 PER PERSON

Soft aged French brie, smoked cheddar, boursin, pepper jack, Maytag Blue, smoked gouda, Maui Surfing Goat® cheeseAccompanied by red berries and dried fruitAssorted crackers, lavash and sliced fresh baguette (V, D)

CHILLED VEGETABLE CRUDITÉS 22 PER PERSON

An assortment of vegetables, broccoli, cauliflower, carrots, celery, sweet bell peppers, cucumber, assorted olives, creamy herb dressing (V, D)

RUSTIC ANTIPASTO DISPLAY 28 PERSON

Marinated grilled vegetables, sliced cured meatssalami, prosciutto, mortadella, assorted cheesespasta salad, baby artichoke salad with capersassorted olives, artisan style bread and rolls (D)

HANA FRUIT STAND 22 PER PERSON

Freshly sliced local and seasonal fruitMaui Gold® pineapple, Puna papaya, cantaloupe and juicyMoloka‘i watermelon, red berries and grapes (V, VG)

ISLAND PASTA TABLE 32 PER PERSON

To include two types of pasta and two house made sauces,assorted toppings, freshly grated Reggiano parmesan, chilipepper flakes, Hawaiian rock salt, cracked black pepper andfreshly chopped herbs

PLEASE SELECT TWO:Penne, linguine or fettuccine (V)

PLEASE SELECT TWO:Fire roasted tomato herb sauce (V, VG, GF)Bolognese (ground pork, veal and Italian herbs) (GF)Alfredo (garlic, cream, freshly grated Reggiano Parmesan) (V, D)Macadamia nut pesto (V, N, D)

CHARCUTERIE AND CHEESE BOARD 32 PER

PERSON

Sliced cured salami, prosciutto, mortadella, soft aged French brie, smoked cheddar, Maui Surfing Goat cheese, manchego cheese, fig jam, pepperoncini, caper berries, dijon mustard, crostini and assorted crackers (D)

DIM SUM DISPLAY 28 PER PERSON

1 of each per person: Shrimp & pork dumplings, char siu pork bao buns, chicken lemongrass potstickers, deep fried pork potstickers, vegetable egg rolls (vegetable egg rolls = V)Served with two dipping sauces: mustard soy & chili honey (S)

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R E C E P T I O N

RECEPTION TABLEDESSERTS

Reception Tables welcome 50 or more guests and are ordered for the guaranteed number of guests. The table offerings are successfully

combined as specialty stations at receptions and may be added to lunch or dinner tables. Based on 90 minutes of continuous service.


MOANA SWEET SHOPPE 28

CHOICE OF 4 MINI DESSERTS :Creme brulee: green tea, passion fruit, mango or Ka‘anapali coffee (GF, V, D)Macadamia nut squares (V, N, D)Fruit and berry tartlets (V, D)Macadamia nut Florentine with vanilla custard and berries (V, D, N)Lilikoi cheesecake (V, D)Chocolate covered strawberries: dark, milk or white chocolate (V, D)Chocolate dipped macaroons (V, D)Chocolate profiteroles (V, D)White chocolate coconut cup (V, D)Mousse au chocolat (V, D)Kona® regular or decaf coffee or selection of Tazo® tea and condiments

BLACK ROCK ICE CREAM SUNDAE BAR 26

ICE CREAM CHOICE OF TWO:Chocolate, vanilla, Kona coffee, macadamia nut (V, D,N)Tahitian vanilla bean sweet cream (V, D)Toasted coconut shavings (V, VG)Oven roasted chopped macadamia nuts (V, VG, N)Maui Gold® pineapple chunks (V, VG)Oreo cookie crumbs (V)Mini M&M's®, Sprinkles, hot fudge, strawberry & mango sauces (V, D)

*An attendant fee of 75 is required for the sundae bar

MAUI MADE DESSERT BAR 32

Sheraton Maui Resort & Spa is proud to partner with local companies and offer a unique taste of MauiMini Donuts from Donut Dynamite, “Island Style” Cheesecake made from ‘Ulu (breadfruit) from Pono Pies*Allergens may vary, please consult culinary team for allergy information

HOKU DESSERT CART 28

Macadamia nut tarts (V, D, N)Fresh fruit tarts (V, D)Coconut cream pie (V, D)Guava chiffon cake (V, D)Chocolate macadamia nut cream pie (V, D, N)

SHAVE ICE 1 1

Hawaii's favorite frozen treat served with a rainbow of flavored syrups (GF, V)

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R E C E P T I O N

RECEPTION TABLEPUPU (APPETIZERS)

MINIMUM ORDER OF 2 DOZEN FOR EACH ITEM

OPTIONAL TRAY PASSED: Tray passed canapés require (1) server per every 50 guests. Server fees are $150 per server, per hour.

GARDEN

SPANAKOPITA 6 EACH

Spinach, feta cheese, phyllo dough

(V, D)

EDAMAME POTSTICKER 6 EACH

Shiso ponzu (V, S)

VEGETABLE EGG ROLL 6 EACH

Mustard soy dipping sauce (V, S)

CURRY DEVILED EGG 6 EACH

Tobikko (V, S)

GRILLED POLENTA 8 EACH

Sundried tomato caponata, baked feta cheese (GF, V, D)

GRILLED VEGGIE STACKS 8 EACH

Pesto, balsamic reduction, shaved pecori-no (GF, V, D, N)

BRIE AND F IG JAM (Cold) 8 EACH

Toasted macadamia nuts (V, D, N)

ROAST BEET SPOONS (Cold) 8 EACH

Maui Goat cheese, popped quinoa, micro green (V, D)

EGGPLANT ROLLATINI (Cold) 8 EACH

Fresh mozzarella cheese, basil, strawberry balsamic gastrique (V, D)

OCEAN (KAI) SHRIMP COCKTAIL (Cold) 8 EACH

Umeboshi limu cocktail sauce,

lime wedge (GF)

OYSTERS ON THE HALF SHELL

(Cold) 8 EACH

Cocktail sauce, mignonette, lemon wedges

(GF)

LOBSTER EMPANADA 8 EACH

Cilantro lime aioli (D)

SHRIMP & PORK DUMPLING

8 EACH

Ginger, garlic, soy sauce, ginger in a wonton wrapper w/ mustard soy dipping sauce (S)

WARM SEAFOOD TARTS 10 EACH

Shrimp, crab, mayo, scallions, eggs, Monterey jack cheese (D)

SEARED SCALLOP 10 EACH

Vanilla bean butter, crispy kale (D)

BAKED MUSSELS 10 EACH

Sriracha mayo, bonito furikake, kabayaki glaze (D, S)

CRISPY LOBSTER WONTONS 10 EACH

Honey, garlic, soy sauce, scallions (S)

SMOKED SALMON DEVILED EGGS

(Cold) 10 EACH

Dill crème fraiche (V, D)

LOBSTER GOUGERE (Cold) 10 EACH

Caramelized fennel, lemon mayo (V, D)

LAND (‘AINA) CHAR SIU PORK BAO (D, S) 7 EACH

CHICKEN LEMONGRASS

POTSTICKER 7 EACH

Chili honey dipping sauce (S)

BEEF SATAY 7 EACH

Roasted macadamia nut sauce (N, S)

DEEP FRIED PORK POTSTICKER

7 EACH

Mustard soy dipping sauce (S)

CHICKEN KATSU SKEWERS 7 EACH

Mango sriracha ketchup

KALUA DUCK SWEET POTATO CAKES

9 EACH

Lychee hearts of palm relish (D)

ASIAN TURKEY MEATBALL 9 EACH

Lemongrass cilantro gastrique (S)

LAMB MEATBALL 9 EACH

Smoked paprika tomato sauce, manchego cheese (D)

PESTO CHICKEN ROLLS (Cold) 9 EACH

Pesto cream cheese, mayo with balsamic to-mato (D, N)

KALUA CHICKEN ROLLS (Cold) 9 EACH

Shredded kalua chicken, lomi salmon

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^Consuming raw or undercooked meat, fish, shellfish, eggs, or poultry may increase your risk of food borne illness.

R E C E P T I O N / D I N N E R

CARVING ACTION STATIONS

GRILL STATION* 27 PER PERSON

Plump shrimp, marinated beef, free range chicken and fresh fish skewers seared on a flat top grill (1 pc. of each per person) Accompanied by garlic herb aioli, guava bbq sauce, roasted tomato & red pepper sauce, pineapple salsa and sliced baguette (GF, except for baguette)

WHOLE ROASTED PIG^1250 SERVES 50 GUESTS

Served with Chinese style steamed buns, brioche slider rolls, hoisin plum sauce, tomato sambal, Thai peanut sauce, assortment of pickles (D, N, S)

SIZZLING WOK^ 30 PER PERSON, CHOICE OF TWO:

Exotic spiced tender beef, juicy chicken, or savory shrimpHot seared colorful vegetables and garlic fried rice (S)

BONELESS FARMER JOHN HAM^

600 SERVES 50 GUESTS

Passion mustard glaze, Maui Gold pineapple salsa, sweet bread rolls (GF, D, rolls are not GF)

LAVA SPICED BONELESS TURKEY BREAST^


Cranberry orange chutney, brioche slider rolls (GF, except for rolls)

HERB CRUSTED PRIME RIB AU JUS’^


Slow oven roasted, horseradish sauce, mayonnaise, dijon mustard, brioche slider rolls (GF, D, rolls are not GF)

GUAVA SMOKED BEEF BRISKET^


Jardinière pickles, sweet bread rolls (GF, rolls are not GF)

MOROCCAN SPICED RACK OF LAMB^


Tzatziki, Kalamata olive hummus spread, pita (D, GF, pita is not GF)

COCONUT PORTER SMOKED BEEF BRISKET^


Coffee coconut porter mop sauce, mustard slider rolls (GF, except for rolls)

SUSHI BAR*^ 52 PER PERSON

MADE TO ORDER SUSHI:California, pickled vegetable, cucumber and tuna rollsAHI, SALMON AND SHRIMP NIGIRIServed with soy sauce, wasabi and pickled ginger (S)

Action stations welcome 50 or more guests and are designed to compliment each other or as an enhancement to reception or dinner tables. Pricing is based on 90 minutes of continuous service. Each action station is attended by a Chef – items are finished

off right in front of your guests. Chef attendant fee is 250 per station. (A 20% SURCHARGE PER GUEST WILL BE APPLIED FOR ATTENDEE COUNTS UNDER GUEST MINIMUM)

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*CULINARY CHEF OR ATTENDANT FEE ~ 250 PER STATION Reception tables and action stations require a minimum of 3 selections, unless accompanied by a pre-selected table or plated

3 course menu. A 20% surcharge will be applied for every hour that food is served beyond the initial 90 minute allotment. ^Consuming raw or undercooked meat, fish, shellfish, eggs, or poultry may increase your risk of food borne illness.

MASHED POTATO STATION 14 PER PERSON

Creamy Yukon potatoesOptional toppings: bacon, grilled onions, chives, cheddar, gruyere cheese, sour cream, butter (GF, D)

DOMESTIC AND IMPORTED CHEESE BOARD 16 PER

PERSON

Soft aged French brie, smoked cheddar, boursin, pepper jack, Maytag blue, smoked gouda, Maui Surfing Goat cheese (GF, D)Accompanied with red berries and dried fruitAssorted crackers, lavash and sliced bread

ASSORTMENT OF GRILLED SEASONAL

VEGETABLES 14 PER PERSON

Local tomato, red and green bell pepper, zucchini, purple eggplant, sweet Maui onion marinated in garlic, fresh cut herbs and olive oil (V, VG)

RAW/CEVICHE BAR 17 PER PERSON

AHI AVOCADO POKE Maui onions, limu, soy sauce, scallions, lemon EVOO (S)POISSON CRU lime marinated fresh catch, coconut milk, red bell pepper, avocado, red onion, taro chips (GF)WATERMELON SHRIMP CEVICHE lime juice, cilantro, water-melon radish, crispy plantains (GF)

SEAFOOD DISPLAY 25 PER PERSON

(2 pieces of each per person)RAW OYSTERS ON THE ½ SHELL ponzu mignonette (S)SHRIMP COCKTAIL limu yuzu wasabi cocktail sauce (GF)CRAB CLAWS lemon wedges (GF)

ENHANCEMENTS

D I N N E R

DINNER TABLE

PACIFIC SEAFOOD DISPLAY (2 pieces of each per person):Jumbo shrimp Alaskan snow crab clawsOysters on the half shell Lemon and cocktail sauce(GF, S)

SALAD BAR, CHOICE OF ONE :CAESAR SALAD: Tender hearts of romaine lettuce with caesar dressing, cherry tomatoes, anchovies, roasted garlic croutons, grated parmesan cheese (V, D)

BIBB LETTUCE SALAD: Blue cheese crumbles, candied macadamia nuts, sundried cranberries and champagne vinai-grette (V, D, N)

KONA LOBSTER & ROASTED

KAHUKU CORN BISQUE

Portuguese sweet bread rolls (D)

MEAT & SEAFOOD* :NY Strip steaks topped with chilled herb & garlic compound butter (GF, D) Cold water lobster tails (1 per person), fresh cut lemon, citrus herb butter (GF, D)Marinated boneless breast of chickenwith grilled pineapple salsa (GF)Citrus ginger Mahi Mahi steaks (GF, D)

ROASTED VEGETABLESZucchini, eggplant, Maui onion, red and green bell peppersFingerling potatoes tossed in EVOO with fresh crushed gar-lic and garden herbs (GF, V, VG)

MINI TROPICAL FRUIT TARTSMango bread pudding with Tahitian vanilla sauceTriple chocolate layered mousse cakeLiliko‘i cheesecake (V, D)

All dinner tables feature freshly brewed Kona® regular and decaffeinated coffee as well as an assortment of Tazo® teas & condiments. Dinner tables welcome 50 or more guests, and are based on 90 minutes of continuous service.


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PULEHU 158 PER PERSON

D I N N E R

DINNER TABLE

HALEAKALA MOUNTAIN GREENSVine ripe tomatoes, cucumber, carrots and Maui onion

Papaya seed vinaigretteMacadamia nut dressing, Maui onion vinaigrette

(GF, V, N)

TOFU WATERCRESS SALAD Miso herb vinaigrette (V, S)

LOMI-LOMI SALMON AND HANALEI POI (GF, V)

FRESH BAKED SWEET BREAD

& TARO ROLLS With whipped guava butter (D)

HAWAI IAN F ISH Coconut rum cream sauce, apple banana-raisin salsa (D)

GRILLED HULI HULI BASTED CHICKEN (S)

PIP IKAULA SPICED STEAK With scallions and toasted sesame seeds (S)

IMU COOKED KALUA PORK With Kula cabbage and sweet Maui onions (GF)

STEAMED MOLOKA‘ I SWEET POTATO Toasted coconuts, macadamia nuts

with coconut butter glaze (GF, V, D, N)

P INEAPPLE FRIED RICE • Jasmine rice, soy sauce, garlic, cilantro,

spam, kamaboko (V, S)

VELVETY GUAVA CHIFFON CAKE (V, D)

MACADAMIA NUT BANANA CREAM PIE (V, D, N)

LIL IKO‘ I CHEESECAKE (V, D)

HAWAIIAN FEAST 127 PER PERSON

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D I N N E R

DINNER TABLE

WAIPOLI MIXED GREENSBalsamic herb vinaigrette (GF, V, VG)

POTATO SALADMayo, dijon mustard, celery, red onion, boiled eggs (V)

OFF THE GRILL* (CHOICE OF 3) (Optional chef attendant)Create your masterpiece burgers and franks • Makaweli Ranch beef burgers (GF) • Famous plant-based Beyond Burger® (GF, V, VG) • All beef franks • Herb chicken breast (GF) • Lemon cilantro Mahi Mahi (GF) • Toasted brioche buns (D) • Balsamic tomato, baby arugula, Waipoli butter lettuce, Cabernet mayo, liliko‘i mustard, Sriracha ketchup, Maui onions, relish, pepperjack cheese, brie cheese, bleu cheese (V, D, GF)

TORTILLA CHIPS , GUACAMOLE,

ROASTED TOMATO SALSA (GF, V)

MAUI GOLD PINEAPPLE , CHAMOY SAUCE (GF, V)

ENHANCEMENTSSweet potato fries (GF, VG) – ADD 10 PER PERSON

+ CHEF ATTENDANT FEE

Maui onion rings (D) – ADD 15 PER PERSON

+ CHEF ATTENDANT FEE

GRILL BAR 87 PER PERSON

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*CULINARY CHEF OR ATTENDANT FEE ~ 250 PER STATION * * *ATTENDANT FEE ~ 150 PER STATION


D I N N E R

DINNER TABLE

WAIPOLI MIXED GREENS Cherry tomatoes, cucumbers, watermelon radishFurikake ranch dressing, teriyaki Italian vinaigrette (V, S, D)

CRUDITÉ Carrots, celery, haricot verts, broccoli, cauliflower (V, VG, GF)with ranch dressing

BUFFALO STYLE COLESLAWCabbage, celery, bleu cheese, mayo, Frank’s hot sauce, apple cider vinegar (V, D)

POTATO SALADMayo, dijon mustard, celery, red onion, boiled eggs (V)

PULEHU GRILL* :Guava BBQ chicken (S)Pineapple char siu baby back ribs (S)Kalbi bone-in beef shortribs (S)Sweet corn on the cob, tajin spiced cilantro lime butter (V, D)Chipotle cornbread, cinnamon butter (V, D)Cola baked beans, onions, bacon Maui style potato chips, Maui onion dip (D)

CHOCOLATE TURTLE BARSPecans, chocolate chips, dulce de leche (N, D)

COOKIES AND CREAM JARS Vanilla pudding, Oreo cookies (V, D)

BEACH BLAST BBQ 102 PER PERSON

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D I N N E R

PLATED DINNER102 PER PERSON

All plated dinners include freshly brewed Kona® decaf & regular coffee and an assortment of Tazo® tea & condiments. We serve fresh warm rolls and creamy butter. Please select enhancements to create your custom menu.

Plated dinners welcome 40 or more guests and require a 3 course minimum.


ROASTED BEET SALAD – Waipoli greens, goat cheese mousse, radish, granola, liliko‘i vinaigrette (V, D, GF)

COMPRESSED WATERMELON – Baby arugula, pumpkin seeds, feta, balsamic reduction (V, D, GF)

KALE PROSCIUTTO SOUP – Smoked ham hock broth, garlic, sage (GF)

LIL IKO’ I SWEET POTATO LEEK SOUP – Cream, fried leeks (D, V)

SPICY AHI BRIOCHE – Ikura, kabayaki sauce (S, V)

CRAB CAKES – Spicy sesame butter (V, D)

ENTRÉE COURSE (CHOICE OF 1 )

JUMBO SHRIMP – Creamy parmesan polenta, jalapeno, braised greens, Portuguese sausage ragout (D, GF)

STEAMED HAWAI IAN SNAPPER – Garlic fried rice, baby bok choy, lup cheong, sizzling soy (S)

HERB MARINATED CHICKEN – Sweet corn puree, brus-sel sprouts, pancetta, roasted red potato (D, GF)

GRILLED NEW YORK STEAK – Chimichurri, provoleta, chorizo patatas bravas, grilled veggies (D, GF)

DESSERT COURSE (CHOICE OF 1 )

KONA COFFEE CRÈME BRULEE (V, D)

MAUI GOLD PINEAPPLE UPSIDE DOWN CAKE (V,

D)

PEANUT BUTTER CHOCOLATE TORTE (V, D, N)

CHEESECAKE “LASAGNA” – Puff pastry, Kahlua creme (V, D)



• Add intermezzo course (choice of 1) –

ADD 12 PER PERSON



Brie, bleu, smoked gouda, manchego, fig jam, crostini (V, D)

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D I N N E R

PLATED DINNER127 PER PERSON

All plated dinners include freshly brewed Kona® decaf & regular coffee and an assortment of Tazo® tea & condiments. We serve fresh warm rolls and creamy butter. Please select enhancements to create your custom menu.

Plated dinners welcome 40 or more guests and require a 3 course minimum.


PAPAYA AVOCADO SALAD – Kula greens, red onion, toasted coconut, vanilla bean lime vinaigrette (GF, V)

KULA STRAWBERRY & WAIPOLI GREENS – Goat cheese, candied macadamia, citrus vinaigrette (GF, V, D, N)

KONA LOBSTER BISQUE – Pancetta, chive oil (GF, D)

ROAST FENNEL CORN BROTH - Mussels, Thai basil, coco-nut milk, lemongrass, cilantro (V, D)

SCALLOP CRUDO – Jalapeno, sea asparagus, yuzu, EVOO (GF)

HAMACHI SASHIMI – Grapefruit, bubu arare, bonito soy dashi, micro shiso (S)

ENTRÉE COURSE (CHOICE OF 1 )

CONFIT HALF DUCK – Miso parsnip puree, Asian pear chut-ney, hoisin pain perdu, baby bok choy (S, D)

PAN ROASTED FILET MIGNON – Potato dauphinoise, asparagus chimichurri, broccolini, baby carrots (D, GF)

CHAMPAGNE BUTTER POACHED KONA LOBSTER – Avocado crema, sweet potato chorizo hash, roasted corn salsa, brussels sprouts (D, GF)

BLUE CRAB HAMAKUA MUSHROOM BAKED SNAP-

PER – Unagi glaze, sriracha mayo, garlic, tobikko, asparagus (D, S)

DESSERT COURSE (CHOICE OF 1 )

MACADAMIA NUT FLORENTINE – Fresh berries, Tahitian vanilla crème (V, D, N)

ORANGE VANILLA CAKE – Grand Marnier macerated strawberries, balsamic port reduction, orange zest, mint (V, D)

ROASTED MAUI GOLD PINEAPPLE – Liliko‘i caramel, honey goat cheese crèma, macadamia nut streusel, toasted coconut, mint (V, D, N)

ENHANCEMENTS• Add 1 starter or dessert course - ADD 12 PER PERSON

• Add 1 entrée course - ADD $25 PER PERSON

• Add Intermezzo course (choice of 1) - ADD 12 PER PERSON


• Add cheese course - ADD 15 PER PERSON

Brie, bleu, smoked gouda, manchego, fig jam, crostini (V, D)

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B E V E R A G E S

HOSTED BAR

LIQUORWELL SPIRITS 12

Smirnoff Vodka, Beefeater Gin, Cruzan Light Rum, Sauza SilverTequila, Dewar's White Label Scotch, Jim Beam White Label Bour-bon, Canadian Club Whiskey

CALL SPIRITS 13

Absolut 80 Vodka, Tanqueray Gin, Bacardi Rum, Don Julio Blanco Tequila, Crown Royal Whiskey, Jameson Irish Whiskey, Maker's Mark Bourbon

PREMIUM SPIRITS 15

Grey Goose Vodka, Bombay Sapphire Gin, Bacardi Rum, Patron Silver Tequila, Knob Creek Bourbon Whiskey, Johnny Walker Black Label Whiskey, Glenfiddich Scotch

BEER DOMESTIC PREMIUM 7Blue Moon, O'Doul's (non-alcoholic)

DOMESTIC L IGHT 7

Coors Light , Bud Light

IMPORTED BEER 8

Heineken, Corona

REGIONAL CRAFT BEER 8

Maui Brewing Co. Bikini Blonde Lager, Maui Brewing Co. Big Swell IPA

WINE WELL WINES 10

Magnolia Grove by Chateau St. Jean ChardonnayMagnolia Grove by Chateau St. Jean Cabernet SauvignonMagnolia Grove by Chateau St. Jean RoséLine 39 Pinot Noir

CALL WINES 12

J Lohr Riverstone ChardonnayFerrari-Carano Fume BlancChalk Hill Pinot Noir

Avalon Cabernet Sauvignon

PREMIUM WINES 15

Kenwood Six Ridges ChardonnaySea Pearl Sauvignon BlancErath Oregon Pinot NoirCanoe Ridge Expedition Merlot

ENHANCEMENTS *ALL COCKTAILS CAN BE SERVED IN A FRESH PINEAPPLE, ADDITIONAL 15

CORDIALS 11

Sambuca , Bailey's, B and B, Remy VSOP, Amaretto, Grand Marnier, Cointreau, Courvoisier, Hennessy, Kahlua

PINEAPPLE ROYAL 25

Premium rum, coconut, pineapple juice, Pina Colada mix

MAUI MULE 12

Pau Maui Vodka, peach schnapps, peach puree & ginger beer

BLACK ROCK MAI TAI 12

Dark and light rum, signature Mai Tai mix

MANGO MAI TAI 12

Morgan rum, orange curacao, mango puree

PINEAPPLE MAI TAI 12

Just like the Hawaiian fruit...pineapple rum & cranberryerry juice

MAUI FRUIT PUNCH ~per gal 80

ALOHA MAID 6 PER CAN Tropical specialty fruit juice

BOTTLED WATER 5 PER ITEM

PERRIER BOTTLED WATER 5 PER ITEM

D IET OR REGULAR PEPSI BRAND SOFT DRINK

5 PER ITEM

3 2

TRAY PASSED BEVERAGES REQUIRE ONE SERVER FOR EVERY 50 GUESTS.

SERVER FEE IS $150 PER SERVER, PER HOUR. ONE BAR AND BARTENDER REQUIRED PEREVERY 100 GUESTS ATTENDING THE EVENT.

BARTENDER FEE IS $ 300 FOR FOUR HOURS, WITH EACH ADDITIONAL HOUR AT 75 PER HOUR.

All beverages, alcoholic and non-alcoholic, must be purchased from the hotel. We are happy to source your special requests forspirits, wine or beer. Beverages may be served from a bar or traypassed*. with a minimum of four hours.

Bar setup in separate venue location requires a bartender at 300 per addentant for 4 hours per bar

B E V E R A G E S

3 3

BEER DOMESTIC PREMIUM 7Blue Moon, O'Doul's (non-alcoholic)

DOMESTIC L IGHT 7

Coors Light , Bud Light

IMPORTED BEER 8

Heineken, Corona

REGIONAL CRAFT BEER 8

Maui Brewing Co. Bikini Blonde Lager , Maui Brewing Co. Big Swell IPA

CALL WINES 12

J Lohr Riverstone ChardonnayFerrari-Carano Fume BlancChalk Hill Pinot Noir

Avalon Cabernet Sauvignon

PREMIUM WINES 15

Kenwood Six Ridges ChardonnaySea Pearl Sauvignon BlancErath Oregon Pinot NoirCanoe Ridge Expedition Merlot

MANGO MAI TAI 12

Morgan rum, orange curacao, mango puree

PINEAPPLE MAI TAI 12

Just like the Hawaiian fruit...pineapple rum with a splash of cranberry juice

ALOHA MAID TROPICAL FRUIT JUICE

6 PER ITEM


D IET OR REGULAR PEPSI BRAND SOFT

DRINK 5 PER ITEM

LIQUORWELL SPIRITS 15

Smirnoff Vodka, Beefeater Gin, Cruzan Light Rum, Sauza Silver Tequila, Dewar's White Label Scotch, Jim Beam White Label Bourbon, Canadian Club Whiskey

CALL SPIRITS 16

Absolut 80 Vodka, Tanqueray Gin, Bacardi Rum, Don Julio Blanco Tequila, Crown Royal Whiskey, Jameson Irish Whiskey, Maker's Mark Bourbon

PREMIUM SPIRITS 19

Grey Goose Vodka, Bombay Sapphire Gin, Bacardi Rum, Patron Silver Tequila, Knob Creek Bourbon Whiskey, Johnny Walker Black Label Whiskey, Glenfiddich Scotch

WINE 13 PER GLASS (6 OZ SERVING)

WELL WINES 10

Magnolia Grove by Chateau St. Jean ChardonnayMagnolia Grove by Chateau St. Jean Cabernet SauvignonMagnolia Grove by Chateau St. Jean RoséLine 39 Pinot Noir

ENHANCEMENTS*ALL COCKTAILS CAN BE SERVED IN A FRESH PINEAPPLE, ADDITIONAL 15

CORDIALS 13

Sambuca , Bailey's, B and B, Remy VSOP, Amaretto, Grand Marnier, Cointreau, Courvoisier, Hennessy, Kahlua

PINEAPPLE ROYAL 25

Premium Rum, coconut, pineapple juice, Pina Colada mix

MAUI MULE 12

Pau Maui Vodka, peach schnapps, peach puree & ginger beer

BLACK ROCK MAI TAI 12

Dark and light rum, signature Mai Tai mix

CASH BARCASH BAR PRICES ARE L ISTED INCLUSIVE OF 25% SERVICE CHARGE AND 4 .166% TAX.

ONE BAR AND BARTENDER REQUIRED PER EVERY 100 GUESTS ATTENDING THE EVENT.

BARTENDER FEE IS 300 FOR FOUR HOURS, WITH EACH ADDITIONAL HOUR AT 75 PER HOUR.

A cash bar offers the flexibility for your guests to pay for their own beverages. Cash bar prices are quoted inclusive of service charge and tax.

B E V E R A G E S

SPECIALTY BAR

BUBBLE BAR 13

Sparkling winewith raspberry, blackberry & peach toppings

MARGARITA BAR 14

Variety of Hawaiian (Li Hing Mui powder rim), traditional, strawberry, mango, peach

MOJITO BAR 15

Melon, strawberry, traditional

MARTINI ICE BAR 13

Classic Gin or Vodka Martini, peach, strawberry, mango

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Specialty bars are the perfect add on to any of our bar packages. Specialty drinks are charged on consumption per drink. Limit of one specialty bar. Select two flavors.

Want to add a personal touch? Add a signature drink to any existing bar package for an additional 10 per person. One bar and bartender required for every 100 guests attending the event.

Bartender fee is 300 for four hours, with each additional hour at 75 per hour.

ENHANCEMENTS ASSORTED CHILLED PASSION ORANGE,

PINEAPPLE OR GUAVA FRUIT JUICES 80 PER GAL

MAUI FRUIT PUNCH 80 PER GAL

SPARKLING APPLE CIDER 22 PER BTL


D IET OR REGULAR PEPSI BRAND SOFT DRINK 5 PER ITEM

B E V E R A G E S

BAR PACKAGESONE BAR AND BARTENDER REQUIRED PER EVERY 100 GUESTS ATTENDING THE EVENT.

BARTENDER FEE IS 300 FOR FOUR HOURS, WITH EACH ADDITIONAL HOUR AT 75 PER HOUR.

Bar packages allow for unlimited beverage consumption for a set time frame at a pre-set price per person.

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PREMIUM SPIRITSGrey Goose Vodka, Bombay Sapphire Gin, Bacardi Rum, Patron Silver Tequila, Knob Creek Bourbon Whiskey, Johnny Walker Black Label Whiskey, Glenfiddich Scotch,

DOMESTIC, IMPORTED AND

REGIONAL CRAFT BEERS

PREMIUM WINESKenwood Six Ridges Chardonnay, Sea Pearl Sauvignon Blanc, Erath Oregon Pinot Noir,Canoe Ridge Expedition Merlot

REGULAR AND DIET SOFT DRINKS

BOTTLED WATER

~ F IRST HOUR 38

~ ADDITIONAL HOUR 15

CALL SPIRITSAbsolut 80 Vodka, Tanqueray Gin, Bacardi Rum, Don Julio Blanco Tequila, Crown Royal Whiskey, Jameson Irish Whiskey, Maker's Mark Bourbon



CALL WINESJ Lohr Riverstone Chardonnay, Ferrari-Carano Fume Blanc, Chalk Hill Pinot Noir,Avalon Cabernet Sauvignon


BOTTLED WATER

~ F IRST HOUR 35


WELL SPIRITSSmirnoff Vodka, Beefeater Gin, Cruzan-Light Rum, Sauza Silver Tequila, Dewar's White Label Scotch, Jim Beam White Label Bourbon, Canadian Club Whiskey



WELL WINESMagnolia Grove by Chateau St. Jean Chardonnay, Magnolia Grove by Chateau St. Jean Cabernet Sauvignon, Magnolia Grove by Chateau St. Jean Rosé, Line 39 Pinot Noir


BOTTLED WATER

~ F IRST HOUR 32


B E V E R A G E S

WINEBUBBLES

RUFFINO PROSECCO, ITALY 55LOKELANI ROSÉ, MAUI 65TAITINGER BRUT LA FRANCAISE CHAMPAGNE, FRANCE 95VUEVE CLICQUOT YELLOW LABEL, FRANCE 140

WHITES

MAGNOLIA GROVE BY CHATEAU ST. JEAN ROSÉ, CA 40MAGNOLIA GROVE BY CHATEAU ST. JEAN PINOT GRIGIO, CA 40CHATEAU ST. MICHELLE RIESLING , WA 45PLACIDO PINOT GRIGIO, ITALY 50FERRARI-CARANO FUME BLANC, CA 80SEA PEARL SAUVIGNON BLANC, NEW ZEALAND 55KIM CRAWFORD SAUVIGNON BLANC, NEW ZEALAND 70J LOHR RIVERSTONE CHARDONNAY, CA 75KENWOOD "SIX RIDGES" CHARDONNAY, CA 90

REDS

LINE 39 PINOT NOIR CLARKSBERG MONTEREY CA 60ERATH PINOT NOIR OREGON 80MAGNOLIA GROVE BY CHATEAU ST. JEAN MERLOT, CA 40BERINGER "FOUNDERS ESTATE" MERLOT CA 45CANOE RIDGE "THE EXPEDITION" MERLOT, WA 70AVALON CABERNET SAUVIGNON, CA 50HESS CABERNET SAUVIGNON "ALLOMI VINEYARD", CA 95SILVER OAK CABERNET SAUVIGNON, CA 135GREG NORMAN SHIRAZ, AUSTRALIA 45CATENA MALBEC, ARGENTINA 60AUSTIN HOPE "TROUBLEMAKER" RED BLEND, CA 65ST. FRANCIS OLD VINE ZINFANDEL, CA 75

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B E V E R A G E S

WINE

WELL WINES 10Magnolia Grove by Chateau St. Jean ChardonnayMagnolia Grove by Chateau St. Jean Cabernet SauvignonMagnolia Grove by Chateau St. Jean RoséLine 39® Pinot Noir

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CALL WINES 12J Lohr Riverstone ChardonnayFerrari-Carano Fume BlancChalk Hill Pinot NoirAvalon Cabernet Sauvignon

ONE BAR AND BARTENDER REQUIRED PER EVERY 100 GUESTS ATTENDING THE EVENT. BARTENDER FEE IS 75 PER

HOUR WITH A MINIMUM OF FOUR HOURS.

Bar packages allow for unlimited beverage consumption for a set time frame at a pre-set price per person.

PREMIUM WINES 15Kenwood Six Ridges ChardonnaySea Pearl Sauvignon BlancErath Oregon Pinot NoirCanoe Ridge Expedition Merlot

F O O D & B E V E R A G E

• C A K E C U T T I N G ( C A K E F R O M O U T S I D E V E N D O R ) : $3 .00 P E R P E R S O N

• K E I K I E N T R É E L I M I T E D TO 1 S E L E C T I O N U N L E S S T H E R E A R E D I E TA R Y R E S T R I C T I O N S ; I F T H E C L I E N T WA N T S 2 - 3 E N T R É E S E L E C -

T I O N S , T H E R E W I L L B E A $10 P E R M E A L S U R C H A R G E

• K E I K I R AT E I S 50% O F F T H E B A R PAC K AG E H O S T E D BY T H E H O U R

• B A R AT T E N DA N T F E E $300.00+ P E R AT T E N D A N T F O R 4 H O U R S P E R B A R S E T U P. A D D I T I O N A L H O U R $75.00+ P E R AT T E N DA N T / P E R

B A R . ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

• O N E B A R A N D B A R T E N D E R R E Q U I R E D P E R E V E R Y 100 G U E S T AT T E N D I N G T H E E V E N T. ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO

C H A N G E

• B A R S E T U P I N S E PA R AT E V E N U E LO C AT I O N S R E Q U I R E A B A R AT T E N DA N T. B A R AT T E N DA N T F E E $300.00+ P E R AT T E N DA N T F O R 4

H O U R S P E R B A R S E T U P. A D D I T I O N A L H O U R $75.00 P E R AT T E N DA N T / P E R B A R . ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

• T R AY PA S S E D A P P E T I Z E R S / T R AY PA S S E D D R I N K S $150+ P E R H O U R / P E R AT T E N DA N T. O N E S E R V E R R E Q U I R E D F O R E V E R Y 50

G U E S T S . ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

• P O U R S E R V I C E $150.00+ P E R H O U R / P E R AT T E N D A N T. O N E S E R V E R R E Q U I R E D F O R E V E R Y 50 G U E S T. ( P LU S A L L A P P L I C A B L E TAX E S )

S U B J E C T TO C H A N G E

• C H E F AT T E N DA N T F E E $250+ P E R 90 M I N S / P E R AT T E N DA N T. ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

• I C E C R E A M AT T E N DA N T $150+ P E R H O U R / P E R AT T E N DA N T. ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

• S E A F O O D B A R AT T E N D A N T $150+ P E R H O U R / P E R AT T E N DA N T ( R E Q U I R E D F O R R AW B A R S , C E V I C H E S TAT I O N S & P O K E S TAT I O N S ) .

( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

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

• A R R A N G E M E N T S W I L L N E E D TO B E M A D E I N A D VA N C E & A P P R O V E D BY T H E H OT E L

• T H E R E W I L L B E A P E R P E R S O N L A B O R F E E

• P R I C I N G W I L L VA R Y F R O M $18 - $100 P E R P E R S O N TO B E D E T E R M I N E D O N A C A S E BY C A S E B A S I S

E V E N T S E T- U P

• R E Q U E S T M A D E F O R H O U S E L I N E N S , H O U S E TA B L E S A N D H O U S E B A N Q U E T C H A I R S TO B E S E T BY T H E H OT E L , W I L L B E S E T 2 H O U R S

P R I O R TO E V E N T S TA R T T I M E. S H E R ATO N M AU I W I L L G O O F F O F T H E CO N T R AC T S TA R T T I M E S , I F C L I E N T D E C I D E S TO C H A N G E E V E N T

S TA R T T I M E S , I T W I L L H AV E TO B E CO N F I R M E D W I T H T H E E V E N T M A N AG E R F R O M S H E R ATO N M AU I . E V E N T S T H AT WA N T H O U S E

L I N E N , H O U S E TA B L E S A N D H O U S E C H A I R S TO B E S E T - U P P R I O R TO T H E 2 - H O U R E V E N T S TA R T T I M E W I L L B E C H A R G E D $50+ P E R

H O U R / P E R AT T E N DA N T. A M O U N T O F AT T E N DA N T S W I L L B E D E T E R M I N E D B A S E D O N T H E E V E N T A N D PAX CO U N T. ( P LU S A L L A P P L I -

C A B L E TAX E S ) S U B J E C T TO C H A N G E

- CO R A L R E E F:

O $500 F O R R E M O VA L O F E X I S T I N G TA B L E S A N D C H A I R S

O $250 F O R R E M O VA L O F E X I S T I N G TA B L E S O R C H A I R S

F O R A N Y C L I E N T T H AT W O U L D L I K E E V E N T S E T U P I N B OT H P R I M A R Y S PAC E A N D B AC K U P S PAC E , T H E R E W I L L B E A N A D D I T I O N A L

$500 S E T U P F E E .

E X T E N D E D H O U R S

C E R E M O N Y & A L L R E C E P T I O N S : A N Y H O U R S E X T E N D E D B E YO N D 6 H O U R S P E R E V E N T S TA R T T I M E W I L L B E C H A R G E D $150 P E R

S E R V E R ; $75 P E R H O U R / P E R B A R T E N D E R AT T E N D A N T ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

H A N D L I N G & S TO R A G E F E E S

B OX D E L I V E R I E S TO E V E N T S PAC E :

- $5.00 P E R B OX U P TO 5 P O U N D S ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

- $10.00 P E R B OX U P TO 6 - 20 P O U N D S ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

- $15.00 P E R B OX U P TO 21 - 50 P O U N D S ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

- $25.00 P E R B OX O V E R 50 P O U N D S ( P LU S A L L A P P L I C A B L E TAX E S ) S U B J E C T TO C H A N G E

2019 BANQUET PRICING

A L L M E N U I T E M S A N D P R I C I N G A R E S U B J E C T TO C H A N G E

CATERING & SPECIAL EVENTS 2019 - Marriott

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