Chef Neil Warren

Bruschetta with fresh tomatoes, basil, and mozzarella

Roasted tomato and basil soup with garlic bread

Creamy mushroom and spinach risotto with parmesan cheese

Greek salad with feta cheese, olives, and oregano dressing

A main course of grilled chicken or fish with a side of roasted vegetables

Baked Ono with lemon herb crust and roasted potatoes

Chocolate lava cake with vanilla ice cream and berries

Coconut cream pie with whipped cream and toasted coconut

Tiramisu

Lilikoi cheesecake with blueberry sauce and whipped cream

Smoked salmon and cream cheese crostini with capers and dill

Creamy mushroom and spinach risotto with parmesan cheese

Greek salad with feta cheese, olives, and oregano dressing

Baked Ono with lemon herb crust and roasted potatoes

Lilikoi cheesecake with blueberry sauce and whipped cream

Arugula salad with goat cheese, candied walnuts, and balsamic vinaigrette

Oysters Rockefeller with spinach, bacon, and parmesan cheese

Lobster bisque with crème fraîche and chives

Grilled lobster tail with lemon butter sauce and asparagus

Crème brûlée with fresh berries and mint

Shrimp cocktail with pineapple salsa and coconut sauce

Creamy corn chowder with bacon and chives

Tropical fruit salad with honey lime dressing and macadamia nuts

Hawaiian huli huli chicken with rice and roasted vegetables

Coconut cream pie with whipped cream and toasted coconut

Crab cakes with mango salsa and cilantro lime aioli

Roasted tomato and basil soup with garlic bread

Caesar salad with grilled chicken and parmesan cheese

Beef tenderloin with red wine sauce and garlic mashed potatoes

Chocolate lava cake with vanilla ice cream and berries