The wedding had 11 types of passed canapes during the cocktail hour with catering by Four Seasons Resort Oahu at Ko Olina:

Prawn cocktail with pickled mango, crab meat and avocado tart, spicy Ahi in sesame miso cone, coconut and fish of the day ceviche, seared tuna with edamame pureé and furikake on baguette, beef tartar with quail egg and brioche, mini lobster puff with tarragon and preserved Lemon scallion profiterole, duck spring rolls with Hoisin dipping sauce, mini crab cakes with tomato chutney 10. spiced braised beef short ribs with furikake blinis, Kalua pork and sweet potato croquette

Dinner was offered in 3 courses:

Appetizers - Arugula and Endive Salad with Prosciutto

Entrees - Hawaiian Style Misoyaki Salmon/Roasted Filet Mignon/Kabocha Squash Gnocchi

Dessert - Key Lime Bar

Wines served tableside: prosecco, Sangiovese and Chardonnay Cocktail Selection: Wheatley Vodka, Havana Club Rum, Old Lahaina Dark Rum, Bulleit Rye, Jim Beam Bourbon, Johnnie Walker Black Scotch, Bombay Dry Gin, Mi Campo Tequila