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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.
Create Your Menu
Passed Appetizers
Peking Duck Rolls with plum sauce in scallion crepes
Chicken sticks with cilantro lime sauce
Ahi Carpaccio: fresh island ahi on broschetta with extra virgin olive oil, Kula tomatoes and basil, sea salt and pepper
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
Chilled shrimp and (crab claws***) with spicy cocktail sauce and sauce verte
Coconut Shrimp with lichee dipping sauce
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 or gorgonzola crostini
Grilled wild mushroom with roasted garlic and rosemary essence on goat cheese crostini
White bean puree with rosemary, garlic and brunoise Kula tomatoes in endive
Scallion crepes with roasted red pepper and goat cheese
Fresh mozzarella with Kula tomatoes on crostini
Kolbe marinated beef sticks with cilantro lime
Petite lamp chops with raspberry mint sauce ***
Beef Carpaccio
Prosciutto wrapped melon
Filet Longhi on crostini or skewers
Seated, buffet or Station Appetizers
Cold gazpacho soup topped with with avocado, crab or lobster***
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
Seafood Station – choices range from cold poached salmon, seared ahi, chilled shrimp and crab claws with spicy cocktail sauce and sauce verte, raw oysters, ceviche on endive ***
Entrees
Mahi-mahi with ginger lime beurre blanc and tropical salsa
Opakapaka V eronique: white wine reduction with green grapes
Seared Ahi au poive: seared ahi with shitake mushrooms and peppercorn brandy sauce
Sautéed Onaga with citrus buerre 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
Grilled veal chop with rosemary and roasted shallots***
Herb Dijon macadamia nut crusted rack of lamb with mango mint chutney & cabernet shallot glaze***
Ginger garlic chicken
Spicy Kalbe ribs or New York strip
Ginger orange glazed pork loin
Chicken Piccatta
Linguine with wild mushroom ragout
Grilled Portobello mushroom with goat cheese pesto
Artichoke risotto***
Stir fried vegetables with somen noodles
Salads
Volcano greens with 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, caramelized walnuts with pear citrus vinaigrette***
Caesar Salad Island slaw
North Atlantic lobster with volcano greens, papaya mint chutney, and mango vinaigrette ***
Sides and Vegetables
Grilled Upcountry vegetables
Grilled wild mushrooms with roasted garlic and rosemary
Sautéed asparagus
Sautéed Haricot Verte
or Green beans with brown butter
Sugar snap peas
Asian stir-fried vegetables
Steamed Artichoke with butter and Parmesan***
Jasmine rice with caramelized macadamia nuts, pineapple and scallions
Wild rice pilaf
Fluffy mashed butter potatoes
Cracked mustard seed mashed potatoes
Rosemary garlic mashed potatoes
Roasted potatoes
Potatoes Au Gratin or Escalloped potatoes
*** Market price additional to standard menu price
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Menu Ideas
Here are some sample menus to provide an idea of what we do and how much you can expect to spend on a catered reception. We offer sit down service, family style, or buffet style as well as station style service. A sit down dinner requires more staff than buffet style. Prices are per person for food only. These menus are based on a 30 person minimum. The average price for a wedding dinner is between $50 and $75 per person and up. Desserts are usually an additional charge. Staffing, waiters, gratuity, chefs fee and rentals of tables, chairs, linens, flatware and china is extra.
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 Service
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 Service
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
Italian or French 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 Barbecue
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
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 or Blueberry pie
Menu 8
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, sea salt and pepper
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 or monchong 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
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
Menu 10
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 withWild rice pilaf
Filet mignon with Merlot reduction
or
Herb Dijon macadamia nut crusted rack of lamb with mango mint chutney and cabernet shallot glaze with Rosemary garlic mashed potatoes
Grilled Kula asparagus, zucchini, eggplant and peppers
Grilled wild mushrooms with roasted garlic and rosemary
Fresh baked rolls or bread
Dessert: Chocolate Dipped pineapple and strwberries
Fresh fruit & cheese
French Roast Coffee
Menu 11:
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 summer rolls with Thai dipping sauce
Grilled portabello mushrooms with goat cheese pesto
Ahi carpaccio: Fresh Island Ahi on broschetta with extra virgin olive oil, Kula tomatoes, basil, sea salt and pepper
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, served with pineapple jasimine rice
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 served with Wild rice pilof or scalloped potoses
Linguine with wild mushroom ragout
Artichoke risotto
Grilled vegetables with roasted garlic & rosemary
Sautéed asparagus
Dessert: French Macaroons and chocolate dipped fruit
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Blue Sky Weddings, Inc • 888 Front Street Lahaina Maui Hawaii 96761 • 800-362-6851 Toll Free • 808-283-8014 on Maui • e-mail: info@blueskyweddings.com