Maui Caterer for Weddings, Events and Special Occasions
Carol
Longhi is a graduate of the Culinary Institute of America
at Hyde Park New York. Carol was the opening chef at Longhi's
restaurant in Honolulu and Wailea. Carol is a master caterer
who has prepared sumptuous meals for celebrities, royalty,
weddings, rehearsal dinners and special occasions. We
only use fresh seasonal ingredients. All our food is cooked
to order. We never use microwaves or precooked sauces.
All our catered food is cooked at the location, never
prepared ahead. We can create a menu, choose a wine and
design a wedding cake to enhance your wedding celebration.
Gabrielle Longhi, who wrote and photographed Longhi's Cookbook, and
was the first chef at Longhi's restaurant in Lahaina, works
with chef Carol Longhi to create delicious menus for special
events and wedding receptions. Cuisines include Mediterranean, Italian, Pacific Rim,
Indonesian, Traditional, French, Seafood, Longhi's style,
Indian and Luau. We also arrange staffing and rentals.
Let
the best chef on Maui create your menu!
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Passed
Appetizers
Peking Duck
Rolls with plum sauce in scallion crepes
Chicken sticks with cilantro lime sauce
Ahi Carpaccio
Seared Big Eye Ahi in cucumber cups with mango salsa
Seared Ahi
Mediterranean cheviche on endive
Cucumber cups with herbed Maine lobster
Beluga caviar canapés **
Scallion crepes with house cured salmon and creme fresh
Coconut shrimp
Chilled shrimp and crab claws with spicy cocktail sauce
and sauce verte
Molokai shrimp sate with peanut sauce
Marinated grilled shrimp with lemon mint sauce
Crab cakes with spicy remoulade
Vegetable Summer Rolls with Thai dipping sauce
Roasted vegetable salsa with goat cheese crostini
Grilled wild mushroom with roasted garlic and rosemary
essence on goat cheese crostini
Kobe marinated beef sticks with cilantro lime
Petite lamp chops with raspberry mint sauce
Beef Carpaccio
Prosciutto wrapped melon
Filet Longhi on crostini
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Seated
or Station Appetizers
Fresh mozzarella with
Kula tomatoes and roasted peppers on crostini
North Atlantic lobster
with volcano greens, papaya mint chutney and mango vinaigrette
Grilled portabello mushrooms
with goat cheese pesto
Cold poached salmon with
sauce verte
Frutti di mare - a cold
salad of marinated seafood, shrimp, scallops, and squid.
Filet Longhi - Grilled
Filet Mignon sliced with basil butter and red & yellow
peppers
Ahi Poke
Caramelized five onion
ravioli with parsley, pine nuts and reggiano
Seafood Station - Cold
poached salmon or seared ahi, chilled shrimp and crab
claws with spicy cocktail sauce and sauce verte
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Entrees
Mahi-mahi with ginger lime beurre blanc and tropical
salsa
Opakapaka Veronique: white wine reduction with green
grapes
Seared Ahi au poive: seared ahi with shitake mushrooms
and peppercorn brandy sauce
Sautéed Onaga with citrus beurre blanc
Grilled swordfish with roasted tomato vinaigrette
Filet Longhi: Sliced filet mignon with basil butter
and roasted red and yellow peppers
Filet mignon with Merlot reduction and wild mushrooms
Grilled veal chop with rosemary and roasted shallots
Herb Dijon macadamia nut crusted rack of lamb with mango
mint chutney and cabernet shallot glaze
Ginger garlic chicken
Spicy Kolbe ribs or New York strip
Ginger orange glazed pork loin
Chicken Piccatta
Linguine with wild mushroom ragout
Artichoke risotto
Stir fried vegetables with somen noodles
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Salads
Volcano greens with lilikoi vinaigrette
Kula greens with caramelized macadamia nuts and mango
vinaigrette
Romaine Hearts with balsamic vinaigrette and shaved reggiano
Bibb lettuce, ripe pear, Maytag blue cheese, sweet walnuts
with pear citrus vinaigrette
Caesar Salad
Island slaw
North Atlantic lobster volcano greens, papaya mint chutney,
and mango vinaigrette ***
Sides and Vegetables
Grilled Kula asparagus, zucchini, eggplant and peppers
Grilled wild mushrooms with roasted garlic and rosemary
Sautéed asparagus
Steamed Artichoke with butter and Parmesan
Jasmine rice with caramelized macadamia nuts, pineapple
and scallions
Wild rice pilaf
Cracked mustard seed mashed potatoes
Rosemary garlic mashed potatoes
Roasted potatoes
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Menu
1
Passed
Appetizers
Grilled chicken with lemon mint sauce
Vegetable summer rolls with Thai dipping sauce
Roasted vegetable Salsa with goat cheese crostini
Salad
Volcano greens with lilikoi vinaigrette
Entrée
Sautéed Mahi Mahi with herbed butter and pineapple
salsa
Sautéed asparagus
Buttery golden mashed potatoes
Fresh baked rolls
Coffee |
Menu
2 Wedding Dinner
Passed
Appetizers (choice of 3)
Crab cakes with spicy remoulade
Peking Duck Rolls with plum sauce in scallion crepes
Coconut Shrimp with citrus dunking sauce
Salad
(choice of one)
Kula greens with mango vinaigrette and caramelized macadamia
nuts
Entree
(choice of two)
Sautéed opakapaka with citrus beurre blanc and
tropical salsa
Filet mignon with Merlot reduction and mushroom ragout
Mustard seed mashed potatoes / or jasmine rice pilaf
Grilled Vegetable stack
Fresh baked dinner rolls
Coffee |
Menu
3 Family Style Italian
Caesar
salad
Mussels marinara
Artichokes with reggiano parmesan and lemon butter
Wild mushroom penne
Grilled ono with olive oil and sea salt herbs
Sliced New York steak with basil butter
Braised fennel
Crusty Italian bread
Tiramisu |
Menu
4 Family Style Sunday Grill
Iceberg
wedge with Gorgonzola dressing
Green beans with almonds and browned butter
Grilled rib eye steak with sautéed onions and mushrooms
Grilled swordfish with lime parsley buerre blanc
Roasted potatoes
Fresh berry shortcake |
Menu
5 Ranch Barbacue
Hearts
of Romaine with creamy ranch dressing
Grilled corn salad
Grilled Marinated flank steak
Tequila shrimp
Tarragon chicken
French potato salad
Grilled asparagus
Corn Bread
Peach cobbler
Menu
6 Pacific Rim Grill
Ahi
poke
Kula greens with mango vinaigrette
Kobe marinated flank steak
Ginger hoisin chicken
Fresh island fish with spicy black been sauce
Somen noodle salad
Grilled up country vegetable |
Menu
7 Beach Barbecue
Watermelon
Coolers
Black bean dip with, tomato, avocado, cucumber mango &
onion salsa with chips & guacamole
Grilled
salmon with dill butter
Barbecued chicken
Baked beans
Mediterranean pasta salad
Mardi Gras salad
Red & yellow beets, red potatoes, green beans,
scallions, tomatoes and herbed mayonnaise
Jalapeno corn bread
Dessert (choice of one)
Fresh blueberry, strawberry or peach short cake
Blueberry pie |
Passed
Appetizers
Mediterranean salsa with goat cheese crostini
Marinated grilled shrimp with lemon mint sauce
Ahi carpaccio
(fresh island ahi on broschetta with extra virgin
olive oil, Kula tomatoes and basil)
Seated
Appetizer
Poached salmon with sauce verte or
Grilled
portabello mushrooms with goat cheese pesto
Salad
Caesar Salad or
Kula
greens with balsamic vinaigrette and shaved reggiano
Entree
Sautéed onaga with citrus beurre blanc
Filet mignon with Merlot reduction
Pasta putana or cracked mustard seed mashed potatoes
Grilled asparagus
Fresh baked dinner rolls
Dessert
Chocolate
dipped fruit & chocolate dipped macaroons
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Menu
9 Island Luau
Passed
Appetizer (choice of 3)
Ahi poke with ginger, scallions, shoyu & sesame oil
Molokai shrimp sate with peanut sauce
Grilled marinated shrimp or chicken & pineapple, with
mint salsa
Teriyaki beef sticks
Main
Course (choice of 3 main dishes)
Fresh island mahimahi with island chutney
Ginger garlic chicken
Spicy Kalbe ribs
Ginger orange glazed pork loin
Stir
fried vegetables with somen noodles
Jasmine rice with caramelized macadamia nuts, pineapple
and scallions
Salad
Island slaw
Dessert (choice of 1)
Fresh Mango Tart (in season)
Luscious Island fruit salad
Banana cream pie
Coconut creme brulee |
Passed
Appetizers
Ahi
Carpaccio
Fresh Island Ahi on broschetta with extra virgin
olive oil, Kula tomatoes and basil
Seared big eye ahi in cucumber cups with mango salsa
Peking duck rolls with plum sauce in scallion crepes
Roasted vegetable salsa on goat cheese crostini
Seafood
Bar
Chilled shrimp & crab claws with spicy cocktail
sauce & sauce verte
Salad
North Atlantic lobster with volcano greens, papaya mint
chutney, and mango vinaigrette
Main
Course
Grilled Hawaiian island shutome with cilantro lime beurre
blanc & tropical salsa
Filet mignon with Merlot reduction
or
Herb Dijon macadamia nut crusted rack of lamb with mango
mint chutney and cabernet shallot glaze
Grilled Kula asparagus, zucchini, eggplant and peppers
Grilled wild mushrooms with roasted garlic and rosemary
Wild rice pilaf
Rosemary garlic mashed potatoes
Fresh baked rolls
Fresh fruit & cheese
Dessert
Chocolate Dipped Fruit
French Roast Coffee
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Menu
11 Over the Top too Much Food
Passed Appetizers
(choice of 6)
Baby lamb chops with yogurt mint sauce
Caviar cucumber canapés
Crab cakes with spicy remoulade
Duck liver pate with port and cognac with crostini
Prosciutto wrapped melon
Mediterranean cheviche on endive
Vegetable and shrimp summer rolls
Grilled portabello mushrooms with goat cheese pesto
Ahi carpaccio
Seafood
Bar
Chilled shrimp and crab claws with tarragon mayonnaise
& spicy cocktail sauce
Poached salmon with sauce verte and minted cucumber
Salad
Bibb lettuce, ripe pear, maytag blue cheese, sweet walnuts
with pear citrus vinaigrette
Main
Course
Grilled swordfish with roasted tomato vinaigrette or
Sauteed
opakapka with ginger lime reduction
Grilled veal chop with rosemary and roasted shallots
or
Herb Dijon macadamia nut crusted rack of lamb with mango
mint chutney and cabernet shallot glaze
Linguine with wild mushroom ragout
Artichoke risotto
Grilled vegetables with roasted garlic & rosemary
Sautéed asparagus
Dessert
Tiramisu
French roast coffee
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WEDDING
CAKES
We
offer wedding cakes in all flavors and styles. Popular
flavors are, rich vanilla with lilikoi mousse and white
butter cream confection, chocolate raspberry truffle cake,
almond joy cake, island style coconut haupia cake, carrot
cake with cream cheese frosting, mocha almond with chocolate
butter cream, lemon pound cake with orange butter cream
center, vanilla cake with mango mousse and fresh raspberries,
fresh pound cake with grand marnier buttercream. Cakes
are priced by the layer, how many people and the complication
of the design. Call for prices.
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