Example Catering Menus

For catering at our venue there are three main options (many couples do a mix of thse) and a fourth more uncommon option of Self-catering where the clients or their families make the food themselves.

Catering "through" Sunshower - this option is where we discuss a budget, and a menu/theme and I find a chef who we work with to cater for you. Only the chefs booked this way are allowed to cook with our equipment like the grill, stoves and the woodfired oven. So this is best for coursed and/or plated dinners. This option will also give you the most customization options for your menu, allergies etc. as you will have a chef personalizing a menu for you. It tends to be more expensive than the other two options but is the most custom.
Restaurant catering - this option is essentially large scale "take out" from a local restaurant.
Food trucks - some food trucks will do full-scale catering with custom menus out of their truck/tent space, and even set up buffets or family style dinners, while others like to do their regular menu to guests by order throughout the event.

Read through menus from all three types of catering below!

North Carolina BBQ with whole pig

Catered by Chef Wesley Ervin

For 70 adults and 2 kids (served buffet style)

Total $3,230

• 80(ish) lb sustainably raised local pig, slow smoked whole and served"pulled" on a large banana leaf.

• Salad: Big Island mixed greens w/ seasonal shaved veggies and mango vinaigrette

• Client's choice of three sides from the following: lilikoi coleslaw, roasted garlic root vegetable, cornbread, bacon braised kalo, stewed green beans & tomatoes, purple sweet potato salad

• Sauces: chili pepper vinegar and pineapple barbecue sauce

Taco Bar with all the fixings

Catered by Shaka Taco:

For 45 adults (served buffet style)

Total $900

• Chips, Salsa and Guacamole
• Grilled white corn tortillas
• Pork Carnitas
• Chicken
• Our house veggie mix
• Beans and Rice
• Toppings (lettuce, cheese, slaw, onion, cilantro, and pickled onion)
• Sauces (our mild Shred Town sauce, Lime Crema, mango chili hot sauce)
• 2 seasonal side dishes

Farm to table five course dinner

Catered by Art of the Good Life

For 35 adults (served family style)

Total $2,975

Woodfired Flatbread
Fresh Hawaiian Tomato & Basil, Handmade Ricotta
Smoked Chicken & Mushrooms, Chile-Roasted Garlic Cream
•
Sunshower Salad and Woodfired Pain Rustique
Mixed Greens, Lettuces, Herbs & Blossoms
Tender Mac Nuts, Arabian Eggplant, Tamarind Vinaigrette
•
Handmade Black Pepper Pasta
Hualalai Mountain Boar Bolognese
Hibiscus Tree Spinach, Waimea Tomato
•
Whole Roasted Opakapaka and Roasted Vegetables
Ulu, Purple Sweet Potato, Caramelized Onion “Flowers,”
Braised Local Carrots, Kale, Roasted Cauliflower
Siracusan Dipping Sauce
•
Fruit and Cake
Tropical Fruit Salad, Tangy Lilikoi Glaze
Wedding Cake and Sunshower Coffee (priced separately)

Catered by Da Bomb BBQ

For 70 adults (served buffet style)

Total $2,100

• Brisket with BBQ Sauce and Chimichurri
• BBQ chicken
• Baked Beans
• Coleslaw
• Cornbread

Catered by Chef Connor Butler

For 22 adults (served plated)

Total $2,420

Passed Appetizers
Smoked Salmon on pumpernickel with lemon
Grape rolled in Triple Cream Brie and Walnuts
•
Seated Dinner
Amuse Bouche (raw Oyster with mignonette)
•
Sake Marinated Hamachi Sashimi, Jalapenos, Yuzu Koshu Vinaigrette
•
Kauai Prawn Poisson Cru, Lotus Root Chips, Tahitian Lime Air
•
Local Kine Ahi Poke Bowl, Furikake, Rice
•
Huli Huli Chicken, Pot-Mac-Salad
•
Sous Vide and Seared Duroc Pork Belly, Ulu & Taro Gratin, Kona Butcher Shop IMU Vinegar Gel
•
Beef Tenderloin, baby onions and shiso chimichurri
•
Haupia "Pina Colada"
•
Wedding Cake and Sunshower coffee (priced separately)

Four Course Local Wedding Dinner

Catered by Art of the Good Life

For 25 adults (served plated)

Total $1,750

Plattered Pupus

Spicy Ulu Hummus, Crudite & Vegetable Crisps
•
Golden Olena Chicken & Herbs, Savory CornWaffle Bites

Seated Dinner

Seared Diver Scallop
Crispy Bacon
Molokai'i Purple Sweet Potato Puree
Chinese Black Vinegar Glaze
•
Arugula Garden Herb Salad
Tangerines & Yacon Sunchokes
Local Sharwil Avocado Vinaigrette
•
Mauka Marinated Seared Pork Steaks
Kim Chee Roasted Cauliflower
Edamame Quinoa Pilaf, Rainbow Chard
Spicy Mango-Chili Relish

Catered by Chef Wesley Ervin

For 22 adults (served plated)

Total $2,640

Plattered Pupus

• Ahi poke in cucumber cups
• Flourless seed crackers topped with herbed Big Island goat cheese

Seated Dinner
• amuse bouche: avocado, rice wonton, cured egg yolk
• kampachi crudo, Hawaiian hot chili oil, pickled green papaya
• Kona greens, crunchy vegetables, creamy lilikoi
• pork belly “long rice,” ginger & scallion broth
• ono, smoked seaweed, mustard seed relish
• Big Island beef, creamed brown rice, shoyu kale
• pineapple granita & frozen banana
• Wedding cake and Sunshower Coffee (priced separately)

Hawaiian Dinner from The Feeding Leaf

Catered by The Feeding Leaf (a local restaurant)

For 26 adults (served buffet style)

Total $891

• Fresh Catch in Lemon Butter/ Garlic Sauce
• Lemon Herb Chicken
• Grilled big Island Beef w/ an Herb Rub
• Grilled Garden Vegetables w/ balsamic drizzle
• Tomato Cucumber Caprese Salad
• Macaroni/Potato Salad
• Edamame Rice

Hawaiian Dinner from Big Island Grill

Catered by Big Island Grill (a local restaurant)

$823

For 30 adults (served buffet style)

• Shoyu Ahi Poke (est. 12lbs)
• Fried Rice
• Roasted Red Potatoes
• Tossed Greens w/ creamy sesame & Italian dressings
• Vegetable Chow Mein Noodles
• Kalua Pork and Cabbage
• Chicken Katsu
• Whole Prime Rib

Woodfired pizza dinner

Catered by Chef Joe Hofbaur:

$1250

For 50 adults (served buffet style)

Plattered pupus
• Sushi Tray (provided by clients separately)

Seated dinner
• Plated Green Salad - Mix of baby greens, sunflower shoots, microgreens, edible flowers and shaved root vegetables. Served with creamy balsamic and Meyer lemon vinaigrette.

• Pizzas (served on the buffet)
• Pepperoni, red sauce, mozzarella
• Red sauce, mozzarella, fresh basil, goat cheese
• Ali’i mushrooms, local Italian sausage, caramelized onions and fresh ricotta
• Massaged kale, roasted butternut squash, goat cheese and white sauce
• Hawaiian hot peppers, pineapple, red sauce, pepperoni and mozzarella