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
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