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Personal Chef Services & Catering
Personal Chef Services & Catering    
Menus - Extended Pupus
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Basil and Garlic Flatbread with Pesto
(Maui Onions, Brie Cheese, and a Roasted Garlic Bulb)

Bruschetta
(Robust flavors of caramelized onion & gorgonzola on crostini with
a pinenuts-herb spread)

Goat Cheese Sun-Dried Tomato Crostini
(Creamy Puna goat cheese, spread on freshly baked crostini and topped with fresh basil and sun dried tomatoes )

Tortilla Pinwheels
(With black beans, grilled scallions and feta)

Phyllo Beggar Purses
(Spinach feta or wild mushroom)

Summer Brie
(Cubed brie fried in panko crumbs;
raspberry dipping sauce)

Meat and Fowl

Maple Glazed Duck Breast
(On sweet potato gaufrette)

Crispy Peking Duck Won Tons
(Spicy hoisin sauce)

Marinated Roast Duck or Kalua Pork Spring Roll
(Orange-Ginger Sauce)

Chicken Tarragon served in Belgium Endive
(Boneless chicken breast, blended with tarragon aioli and piped into tender
Belgium endive leaves)

Chicken Satay with Thai Peanut Dip
(Kiawe-grilled chicken skewers marinated with curry, Tai chili
peppers and lemon grass)

Sesame Chicken Skewer
(With a spicy yakatori sauce)

Pork Tenderloin Crostini
(With mango chutney)

Sesame Crusted Pork Satay
(Black Bean & Garlic Sambal Oelek Sauce)

Filet of Beef Cornucopia
(Served on toasted sour doe baguette medallions with cream horseradish sauce)

Hawaiian Beef & Pineapple Skewers
(Cointreau scented orange marmalade sauce, orange zest garni)

Smoked Turkey Tartlet
(Topped with medallions of fresh mango and papaya)

Lamb Carpaccio
(Thinly sliced flash seared lamb tenderloin on crostini with sun dried cranberry relish)

Moroccan Lamb Brochette
(Lime-Tahini Yogurt Sauce)

Lamb Dolmas
(Basmati rice, currants and herbs, wrapped in grape leaves, lemon zabaglione, toasted
pine nuts)

Warm Lamb
(Lentils ragout, grilled marinated Maui onions, curry oil)

Beef Carpaccio #1
(Thin-sliced seared beef tenderloin accented with Tuscan oil, cracked pepper and aged Parmigiano Grano Padano cheese with balsamic onions on crostini)

Beef Carpaccio #2
(Thinly sliced beef on a bed of arugula with shaved Parmigiano-Reggiano
capers and Moustarde Au Cognac herbed crostini)

Seafood Pupu`s

Shrimp Cakes
(Red bell pepper coulis)

Macadamia Crusted Shrimp
(With island coconut sauce)

Coconut Crusted Shrimp
(Thai Sweet Chili Sauce)

Seared Shiro- Goma Crusted Ahi
(With wasabi aioli on rice crackers)

Peppercorn-crusted Ahi
(Over pan-roasted white beans and tomato ragout,
with foie gras red wine reduction sauce)

Lump Crabmeat Salad
(On crispy wonton)

Smoked Brook Trout
(With red onion and horseradish on potato gaufrette)

Steamed Mussels
(Fresh PEI mussels in a tomato-coconut curry broth)

Sautéed Savoy Black Mussels
(Crispy Risotto Cake and Basil Squash)

Petite Maryland Crab Cakes
(Topped with wild greens - Meyer lemon aioli or black bean-mango salsa)

Dungeness Crab Cake
(Pacific Dungeness crab cake on a roasted root vegetable chowder with mustard grain aioli & lobster oil)

Calamari
(Crispy calamari with on fresh curried slaw & pickled ginger scented tzatziki sauce)

Smoked Salmon Pinwheels
(Lime-Dill Crème Cheese)

Salmon Bruschetta (three day notice)
(Tequila smoked salmon, English cucumber jam and Puna goat cheese)

California Roll
(Served with Tobiko Wasabi Coulis
With or without Ahi )

Ahi Carpaccio
(Thinly Sliced #1 grade Peppered crusted Ahi on toasted crostini with cream ginger aioli)

Scallop & White Fish and Shrimp Ceviche
(on Mini Tostadas)

Grilled Divers Sea Scallops
(With Soba Noodles, Cucumber and Papaya Salsa)

Fresh hoods canal oysters on the half-shell
(Served in shell on Ogo salad choice of Sauce: wasabi cocktail, champagne mignonette or citrus ponzu)

Grilled Shiitake Mushroom Caps
(Stuffed with Lobster, with Sweet Red Pepper Tarragon Sauce and Fried Parsley)

 

 


Tropical Chef Hawaii

Toledo, Washington 98591
Telephone: 808-375-0383
Email: tropicalchefhawaii@msn.com
www.TropicalChefHawaii.com