EVENTS AND CATERING SERVICES
The Lighthouse Bistro is pleased to offer our services for wedding receptions, corporate events, private parties-and now-private chef services for small groups and even romantic beach dinning.
Private Chef John-Paul Gordon will work directly with you to provide a completely custom menu to fit your specific needs and desires. And our servers and bartenders are available to supplement whatever needs you may have for your event, whether it is a romantic anniversary dinner with just you and your sweetheart on the beach at Anini, or a class reunion for 200 at the Lighthouse Bistro. We have the experience and finesse to enrich any event you may be planning.
All of our event and catering services are custom fit to provide the best solution for you, both on site and off. So please call 808-828-0480 to find out more details.
SAMPLE CATERING MENU #1
First Course
• Coconut Shrimp-Sweet Thai chili sauce
• Sesame crusted ahi-soy ginger glaze and wasabi cream
• Tomato and pesto crustini
Second Course
• Kilauea goat cheese salad with lilikoi vinaigrette
• Organic greens with papaya seed dressing
• Roasted garlic Ceasar
• Sirloin and barley soup
Entrée
Your choice of one with starch and vegetable.
Blackened Fresh Catch Served with a sweet mango puree.
Ginger Beef Tenderloin with lemon soy sauce.
Macadamia Crusted Pork Loin with pineapple coulis.
Lighthouse Bistro Fusion Chicken.
Dessert
Lava Cake with hand whipped cream and fresh strawberries
Lilikoi Cheese Cake with fresh fruit.
SAMPLE CATERING MENU #2
First Course
Oyster on the Half Shell
Fresh Ocean Sashimi Three Ways blackened, sesame crusted and fresh
Grilled Skirt Steak with horseradish cream
Second Course
Carrot Ginger Soup crème fresh
Organic Greens Salad with papaya seed dressing
Entrée
Smoked then Grilled Teriyaki Pork Loin
Ginger Crusted Ono with wasabi and soy beurre blanc
Blackend Ribeye with cilantro aioli
Chicken Breast stuffed with spinach and cheve
Dessert
Chocolate Mousse
SAMPLE CATERING MENU #3
First Course
Grilled Shrimp and Scallop Skewers with pineapple salsa
Second Course
Baby spinach and beet salad with bacon, blue cheese and hard boiled eggs
Entrée
Your choice of one with starch and vegetable.
Grilled Mahi with cilantro and lime vingerette
Grilled Beef Tenderloin with balsamic and port wine reduction
Dessert
Banana Foster with French Vanilla ice cream