EVENTS AND GROUP OCCASSION
The Lighthouse Bistro can accomodate wedding receptions, corporate events and private parties. Please call 808-828-0480 to find out more details.
SAMPLE GROUP MENU #1
First Course
Seafood Bisque or a Caesar Salad
Entrée
Sautéed Ahi
Served with angel hair pasta, fresh vegetables and Chef Mike’s Fresh Herb Lemon Butter Sauce.
Rib Eye
Tender and juicy Parker Ranch Rib Eye Steak broiled to order and served with rice or potato and fresh vegetables.
Tortellini Fresca
Tri color cheese tortellini in a fresh tomato herb sauce and sun dried tomato pesto.
Dessert
Ice Cream Pie
Macnut and vanilla ice cream, with a layer of guava puree and topped with chocolate
Bananas Foster
Bananas sautéed in butter, brown sugar and cinnamon flamed in rum poured over vanilla ice cream.
SAMPLE GROUP MENU #2
First Course
Soup Du Jour, Garden Salad or a Caesar Salad
Entrée
Ginger Crusted Mahi Mahi
Served with a soy wasabi buerre blanc, tropical jasmine rice pilaf and fresh vegetable.
Fusion Chicken
Chicken breasts sautéed with garlic and onions topped with a Greek style tapenade and Kilauea goat cheese, served with polenta and fresh vegetables.
Stuffed Pork
Pork loin stuffed with Kilauea goat cheese, herbs and mushrooms, served with a mushroom sauce, herb red bliss mashed potatoes and fresh vegetables.
Napoleon
A towering stack of polenta, grilled vegetables and greens finished with balsamic reduction and herb oil.
Dessert
Lava Cake
Chocolate sponge cake layered with chocolate ganache topped with strawberries and ice cream.
SAMPLE GROUP MENU #3
First Course
Coconut Shrimp
Shrimp encrusted in panko and coconut, served with a sweet chili sauce, and aioli.
Kilauea Goat Salad
Fresh Kilauea mixed greens, herb chevre goat cheese, toasted
mac-nuts and papaya seed dressing
Entrée
Fish Parmesan
Parmesan and herb crusted served with red bliss mashed potatoes, caramelized onions and a lemon caper buerre blanc.
Fusion Chicken
Chicken breasts sautéed with garlic and onions topped with a Kalamata tapenade and Kilauea goat cheese, served with polenta and fresh vegetables.
Coconut Crusted Pork
Pork medallions crusted with shredded coconut, served with a lilikoi buerre blanc, herb red bliss mashed potatoes and fresh vegetables.
Delmonico Filet Mignon
Broiled and topped with a gorgonzola cheese and a burgundy sauce, served with herb red bliss mashed potatoes and fresh vegetables.
Lighthouse Napoleon
A towering stack of polenta, grilled vegetables and greens finished with balsamic reduction and herb oil.
Dessert
Lava Cake
Chocolate sponge cake layered with chocolate ganache topped with strawberries and ice cream.