Luau Themed Party Catering

SALADS

VOLCANO SALAD

• Chopped toasted walnuts, diced apples, red seedless grapes, celery, and creamy mayonnaise, served on a bed of lettuce

TOMATO-ONION SALAD

• Fresh tomatoes and onions tossed with a red wine vinegar dressing

VEGETABLE BOWTIE PASTA SALAD

• Fresh vegetables, black olives, Feta cheese, tossed with bowtie pasta in our special dressing

SUMMER COLE SLAW

• Creamy coleslaw with crushed pineapple

HORS D’OUEVRES

TROPICAL FRUIT SKEWERS

• Served with poppy seed dressing

COCONUT BATTERED SHRIMP

• Served with sweet chili sauce

BAKED CRABMEAT SOUFFLE

• Served with garlic butter toast points

SCALLOPS WRAPPED IN BACON

• Brown sugar glazed sea scallops wrapped in bacon and baked to perfection

SPRING ROLLS

• Served with sweet and sour sauce

MARINATED VEGETABLE KABOBS

• Seasons vegetables baked with a soy ginger glaze

SWEET AND SOUR MEATBALLS

• Tradition meat balls coated with a sweet and sour sauce

SWEET AND SOUR CHICKEN TENDERS

• Tender breast of chicken in a Polynesian sweet and sour sauce with pineapple and peppers

ENTREES

PEPPER STEAK HAWAIIAN

• Sirloin strips, green peppers, garlic, ginger, sweet onions, sweetened with brown sugar, served with white rice

ROASTED PORK TENDERLOIN

• Served with plum sauce

SWEET AND SOUR CHICKEN

• Tender breast of chicken in a Polynesian sweet and sour sauce with pineapple and peppers

GRILLED TILAPIA

• With mango chutney

POKE BOWL

• Fresh seasoned AHI tuna served with steamed spinach and sticky rice, topped with diced avocado and green onion

HAWAIIAN STYLE SPARE RIBS

• With Polynesian sauce

FRIED GROUPER NUGGETS

• Tartar sauce, spicy remoulade

ANTHONY’S BEER CAN CHICKEN

• Slow cooked with a citrus basil rub

CARIBBEAN CHICKEN PASTA

• Boneless breast of chicken marinated in Caribbean jerk spices blended with sun-dried tomatoes, shallots, sherry wine and chicken stock served over pasta  Chicken tidbits in sweet and pungent sauce

ACCOMPLIMENTS

TROPICAL FRIED RICE

• White rice combined with chopped baby carrots, onion, green peas and small pieces of scramble egg and flavored to taste with soy sauce and sesame oil

GLAZED BABY CARROTS

• Baby carrots in a brown sugar and butter glaze

FRESH VEGETABLE MEDLEY

• A colorful array of seasonal vegetables, such as broccoli, cauliflower, carrots, zucchini, green beans, red and green bell pepper and prepared to perfection

HAWAIIAN RICE PILAF

• Red and yellow peppers, golden raisin, Macadamia nuts, and diced pineapple

HONEY NUT BREAD

• Served with pineapple butter

DESSERTS

PINEAPPLE UPSIDE DOWN CAKE

• Freshly baked golden cake topped with pineapple rings and maraschino cherries with a brown sugar and butter topping

COCONUT CRÈME PIE

• Sweetened toasted coconut is combined with a homemade custard filling and covered with a whipped topping

BLONDIES

• These golden bars are rich with butter and brown sugar, studded with nuts and chips