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Summer in Hawaii: A Hawaiian-Filipino Inspired Dinner

In-Person Mill Valley, Mill Valley

$60.00

House
BYOW
Banquet (20+ Guests)
filipino, hawaiian
In-Person
Up until my late teens, most of my summers were spent in Hawaii. I was exposed to cooking and amazing food at a young age by my grandparents and other family members, who all lived within blocks from each other in an area called Moanalua Valley. This meal will be reminiscent of some of the flavors and dishes that remind me of my time spent there.

Menu detail

Ahi Tuna Poke
Appetizer
Wild-caught and sashimi-grade tuna cubed then seasoned with Hawaiian salt with chili, onions, sesame oil, soy sauce, garlic, and ginger. Topped with fried shallots and scallions. (Vegan sub-avocado/radish poke')
Lumpia
Appetizer
The Filipino version of egg rolls. We be serving the following flavor with an accompanying dipping sauce: - Chicken Shanghai- with ground chicken and julienned vegetables.
Mochiko Chicken Katsu
Small Plate
Chicken thighs marinated in Mochiko rice flour, soy sauce, brown sugar, honey ginger, garlic, green onions and peppers then dipped in seasoned flour and panko then fried to a crisp. Served with a side of potato/macaroni/vegetable salad. (Vegan sub-Tofu)
Braised Beef Adobo
Entree
5+ hour braised boneless beef short rib adobo. Topped with a gravy made from beef stock. Served with sauteed vegetables and garlic fried rice. (Vegan sub-braised mushrooms)
Chocolate Haupia Pie
Dessert
Bottom layer of cholocate and coconut custard cream. Top layer of haupia (creamy coconut pudding) on a crushed coconut/shortbread crust. Topped with fresh whipped cream, crushed macadamia, toasted coconut, and shaved chocolate. (Vegan sub-Coconut custard pie)

Summer in Hawaii: A Hawaiian-Filipino Inspired Dinner

In-Person Mill Valley, Mill Valley
(Exact Address will be shared upon purchase.)