Executive Chef James McDonald Presents a Celebration of Polynesian Cuisine.

Traditional Polynesian staples, Banana, Taro and Sweet Potato chips served with a Tropical Ginger and Ogo Seaweed Salsa.

First Course from Hawaii
Imu Roasted Kalua Pig
Pohole Ferns and heart of Palm Salad
Fresh Island fish with Mango Sauce
Poi

Second Course from New Zealand
Sea Bean Duck Salad with Poha Berry Dressing
Kuku Patties - Maori fishcake with mussels, salmon and scallops
Harore Kumara - Roasted mushrooms, sweet potato and garlic

Third Course from Tahiti
Fafa - Steamed Chicken and Taro Leaf in Coconut Milk
E-Ioata-Poisson Cru
Scallops on the Shell - Baked Scallops

Fourth Course from Samoa
Supasui - Grilled Steak
Palusami - Breadfruit with Taro Leaf and Coconut Cream
Shrimp and Avacado with Lilikoi

Fifth Course Desserts
Carmel Mac Nut Tart topped with fruited Coconut Pudding (Haupia)
Hawaiian Chocolate Truffles
Exotic Fruits

Feast at Lele Bar Menu
Mai Tai - Light and dark rum, with orange and pineapple juice
Pina Colada - Light rum, coconut cream and pineapple juice
Banana Madness - Rum, pineapple juice, coconut cream, banana and irish liquor
Lava Flow - A pina colade with banana and strawberry swirl
Island Ice Tea - Mango Ice Tea with juices and orange liquor
Blue Hawaii - Light rum, pineapple juice and blue curacao
Planters Punch - Light rum, orange juice, sweet & sour, soda with a dark rum float

Beers
Heineken
Steinlager
Hinano (Tahitian beer)
Kona Pacific Gold Ale
Budweiser
Bud Light
Coors Light
O'Doul's (non-alcoholic)

Wines
Chardonnay
White Zinfandel
Sauvignon Blanc
Cabernet
Merlot
Pinot Noir
Sparkling wine

Liquors
Smirnoff Vodka
Gordons Gin
Jose Cuervo Tequila
Bacardi Rum
Grants Scotch
Jim Beam Whisky