Luau-Style Pig Roast 

Passed Hors D'Oeuvres
  Coconut Shrimp with Tropical Salsa
Ahi Tuna Poke on a Rice Cracker with Avocado Creme
Hawaiian Style Sweet and Sour Meatballs

Dinner Buffet
Roasted Suckling Pig
Hawaiian Fried Rice
Asian Slaw with Soy Vinaigrette
Baked Gingered Sweet Potatoes with a Warm Coconut Cream Sauce

Dessert Buffet
  Pineapple Upside Down Cake
Coconut Cream Pie Drizzled with Dark Chocolate and Topped with Roasted Macadamia Nuts
Tropical Fruit Platter


Southern-Style Pig Roast

Passed Hors De Oeuvres
  Tasting Spoon of Low Country Shrimp and Grits
​​Savory Pastry of Andouille Sausage, Caramelized Onions, and Creole Mustard 
Skewers of Grilled Chicken with Root Beer BBQ Sauce 

Dinner Buffet
Slow Roasted Whole Pig with Buckley’s Root beer BBQ Sauce
Baked Beans with Caramelized Onions and Molasses
Old Fashioned Baked Macaroni and Cheese
Traditional Coleslaw
Southern Style Collard Greens
Succotash
Corn Muffins with Honey Butter

Dessert
Strawberry Shortcake with Whipped Cream
Peanut Butter Cookies


Indonesian-Style Pig Roast 

Passed Hors d’Oeuvres
  Vegetable Spring Rolls with Plum Sauce
Pork Dumplings with Sweet and Spicy Chili Sauce
Chicken Satay with Peanut Sauce
Beef Satay with Curry Dipping Sauce
Sesame Seared Tuna on a Rice Cracker with Seaweed Salad and Pickled Ginger

Plated Salad
  Mixed Field Greens Salad with Papaya, Mango, Avocado, Red Onion and Citrus Vinaigrette

Dinner Buffet
  Slow Roasted Indonesian Style Pig Glazed with Palm Sugar and Soy:
Served with Rice Pancakes, Sambal, Thai Basil, Mint and Hoisin
Pickled Cucumber Salad
Vegetable Lo Mein
Vegetable Fried Rice

Dessert
  Thai Coffee and Kaluha
Coconut Flan