Assorted Cold Cut Platter

restaurant & catering

8 OZ. NY STEAK & CRAB CAKES

Kalbi Ribs & Island Ahi

8 OZ. NY STEAK & ISLAND AHI

Deep Fried (Katsu Style)

Fresh Roasted Turkey

Zucchini, tomatoes, broccoli, Maui onion, mushrooms, spinach & cheese.

Vegetarian Omelette

Create your own omelette with any 4 items.

MAKE YO'WN

Includes your choice of white or brown rice or homemade mashed potatoes & your choice of potato macaroni salad, tossed salad or fresh steamed vegetables.

Homestyle

Hotcakes (3 Cakes)

Hamburger steak with 2 eggs, over rice, smothered in a rich homesyle gravy, macaroni potato salad.

Traditional Loco Moco

With mochiko chicken & choice of teri beef, teri chicken.

Misoyaki Butterfish Bento

Includes choice of teri beef or teri chicken and mochiko chicken.

Teri Beef

Deep Fried Mahi Mahi

Deep Fried Shrimp Plate

Crab Cake Bento

Chicken Curry

Teri beef, teri chicken & shioyaki salmon.

Salmon Bento

Katsu Curry

Teri beef, teri chicken, shrimp tempura, corned beef hash, one scoop salad.

Japanese Bento

Mochiko chicken with choice of teri beef, teri chicken or katsu.

Mochiko Bento

TFC Bento

Chicken katsu with choice of teri beef, teri chicken or mochiko chicken.

Mini Bento

Thinly slice the salami, prosciutto, turkey breast, and roast beef. Arrange them in small piles on a large serving platter.

Slice the Meats

Cut the cheddar, gouda, and brie cheeses into small wedges or cubes. Place them next to the meat on the platter.

Cut the Cheeses

Rinse the olives and cherry tomatoes. Pat them dry and arrange them around the meats and cheeses. Place the pickles in a small bowl and set them on the platter.

Prepare the Accompaniments

Place the breadsticks on one side of the platter for easy access.

Add Breadsticks

In small bowls, serve mustard and mayonnaise for dipping alongside the platter.

Prepare Dipping Sauces

Salami

Prosciutto

Turkey Breast

Roast Beef

Cheddar Cheese

Gouda Cheese

Brie Cheese

Olives

Pickles

Cherry Tomatoes

Breadsticks

Mustard

Mayonnaise

In a bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, salt, and black pepper. Mix gently until well combined.

Prepare the Bruschetta Topping

Slice the loaf of bread and toast the slices until golden brown.

Toast the Bread

Top each slice of toasted bread with the bruschetta mixture. Serve immediately.

Assemble the Bruschetta

In a bowl, whisk together olive oil, lemon juice, garlic powder, Italian seasoning, salt, and black pepper. Add the chicken breasts, ensuring they are well coated. Marinate for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

Cook the Chicken

Let the chicken rest for a few minutes before slicing. Serve with your choice of sides.

Serve

In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until smooth and well combined.

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Pour the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Bake the Cake

Allow the cake to cool completely before spreading chocolate frosting on top. Slice and serve.

Frost the Cake

Bruschetta

Tomatoes, diced

Fresh basil, chopped

Olive oil

Garlic, minced

Salt

Black pepper

Chicken breasts

Lemon juice

Garlic powder

Italian seasoning

Chocolate cake mix

Eggs

Water

Vegetable oil

Chocolate frosting

Rub the New York Strip Steak with olive oil, garlic powder, salt, black pepper, and fresh rosemary. Ensure the steak is evenly coated.

Season the Steak

Heat a grill or a skillet over medium-high heat. Once hot, add the seasoned steak and cook for about 4-5 minutes on each side or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes before slicing.

Cook the Steak

In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, salt, and black pepper. Gently fold the ingredients together.

Prepare the Mixture

Gradually add breadcrumbs to the mixture until it holds together. Shape the mixture into patties, about 2-3 inches wide.

Form the Cakes

In a skillet, heat olive oil over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown. Remove and set aside.

Cook the Crab Cakes

Slice the rested steak and arrange it on a plate alongside the crab cakes. Serve hot and enjoy!

Plate the Dish

New York Strip Steak

Olive Oil

Garlic Powder

Black Pepper

Fresh Rosemary

Fresh Lump Crab Meat

Dijon Mustard

Worcestershire Sauce

Old Bay Seasoning

Breadcrumbs

Chopped Green Onions

Olive Oil (for frying)

In a large bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, and black pepper. Mix well until the sugar is dissolved. Add the beef short ribs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Marinate the Ribs

Preheat your grill to medium-high heat. Remove the ribs from the marinade and let any excess drip off. Place the ribs on the grill and cook for about 5-7 minutes on each side or until they are nicely charred and cooked to your desired doneness. Remove from the grill and let rest for a few minutes.

Grill the Ribs

Slice the grilled Kalbi ribs and serve them on a platter. Garnish with sesame seeds and additional chopped green onions if desired.

In a small bowl, whisk together the soy sauce, lime juice, olive oil, minced garlic, chopped cilantro, salt, and black pepper to create a marinade.

Prepare the Marinade

Place the Ahi tuna steaks in a shallow dish and pour the marinade over them. Turn the steaks to ensure they are evenly coated. Cover and refrigerate for at least 30 minutes.

Marinate the Ahi

Heat a non-stick skillet over medium-high heat. Remove the Ahi from the marinade, allowing excess to drip off. Sear the tuna steaks in the skillet for about 2-3 minutes on each side for medium-rare. Adjust cooking time based on your preference for doneness.

Sear the Ahi

Remove the Ahi from the skillet and let it rest for a minute. Slice into thin strips and serve alongside the grilled Kalbi ribs.

Slice and Serve

Beef short ribs

Soy sauce

Brown sugar

Sesame oil

Garlic cloves, minced

Ginger, grated

Green onions, chopped

Sesame seeds, for garnish

Ahi tuna steaks

Lime juice

Fresh cilantro, chopped

Salt, to taste

Black pepper, to taste

In a bowl, mix together olive oil, garlic powder, salt, black pepper, and chopped fresh rosemary. Rub this marinade all over the NY Strip Steak and let it sit for at least 30 minutes at room temperature.

Marinate the Steak

Preheat your grill or a skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let it rest for 5 minutes before slicing.

Grill or Sauté the Steak

In a small bowl, combine soy sauce, sesame oil, lemon juice, and wasabi paste. Whisk until smooth. Add the Ahi Tuna steaks and marinate for about 15-20 minutes.

Marinate the Ahi Tuna

Heat a non-stick skillet over high heat. Once hot, add the marinated Ahi Tuna steaks and sear for 1-2 minutes on each side, just until the outside is golden and the inside remains rare. Remove from heat and sprinkle sesame seeds on top.

Sear the Ahi Tuna

NY Strip Steak

Ahi Tuna Steaks

Soy Sauce

Sesame Oil

Lemon Juice

Wasabi Paste

Sesame Seeds

In a bowl, combine guava paste, soy sauce, minced garlic, grated ginger, lime juice, salt, and black pepper. Mix until smooth.

Prepare Marinade

Add the chicken thighs to the marinade and coat well. Cover and refrigerate for at least 1 hour or overnight for best flavor.

Marinate Chicken

In three separate shallow dishes, place the all-purpose flour seasoned with salt and black pepper, the beaten eggs, and the panko breadcrumbs.

Set Up Breading Station

Remove marinated chicken from the fridge. Dredge each piece first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.

Bread the Chicken

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully place breaded chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 5-7 minutes per side or until golden brown and cooked through.

Fry Chicken

Once cooked, remove the chicken from the oil and place on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Chicken thighs, boneless and skinless

Guava paste

All-purpose flour

Eggs, beaten

Panko breadcrumbs

Preheat the Oven

Remove the turkey giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.

Prepare the Turkey

Rub the entire turkey with olive oil, then sprinkle salt, black pepper, chopped rosemary, and thyme over the skin. Insert garlic cloves into the cavity.

Season the Turkey

Place the turkey breast side up on a rack in a roasting pan. Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).

Roasting the Turkey

In a large skillet, melt the butter over medium heat. Add diced onion and celery, and sauté until softened, about 5 minutes.

Sauté Vegetables

Stir in the diced apples, raisins, sage, salt, and pepper. Cook for an additional 5 minutes.

Combine Ingredients

In a large bowl, combine the sautéed mixture with cubed bread. Pour in the chicken broth gradually, stirring until the bread is moistened.

Mix Stuffing

Stuff the turkey cavity with the apple raisin stuffing before placing it in the oven.

Stuff the Turkey

Once the turkey is done roasting, remove it from the pan and let it rest. Pour the drippings from the roasting pan into a measuring cup, separating the fat from the liquid.

Collect Drippings

In a saucepan, add the fat and heat over medium. Stir in the flour, whisking constantly until it turns golden brown.

Make the Roux

Slowly whisk in the turkey drippings and chicken broth. Cook until thickened, about 5 minutes.