The “Aloha Plates and Pours” menu left little to the imagination, but still yielded plenty of fun surprises.

Summer Club served “ready-to-sip bubbles crafted with real ingredients” in flavors like Lychee Cooler, Tahitian Spritz, and POGmosa. POG is one of the favorite Hawaiian flavor combinations: passionfruit, orange, and guava.

They started proceedings with a generous family style platter, aka pupus. The selection included crab & kimchi deviled eggs, volcano seared ahi, prosciutto wrapped melon, and a cheese & charcuterie board with crackers.

I’d been seeing Monte Cristo sandwiches on Instagram lately and was gearing up to order one. “Aloha Plates and Pours” beat me to the punch. This brunch classic combines French toast, ham (typically with turkey), cheese, powdered sugar and raspberry jam.

Chawanmushi (Japanese egg custard) co-starred spiny lobster, a decorative tuile, lemon zest, and the supple Filipino roll, pan de sal.

The creative chefs plated Ora King salmon with several savory and tangy elements: a hearty taro-spinach bread pudding slab, bursting ikura (cured salmon roe), a puffy caper chip, chive cheese foam and lemon gel.

A bold take on Chicken N Waffles combined a boneless, buttermilk fried chicken thigh with a jalapeño cornbread waffle dressed with Sriracha butter and local honey, plated with a runny poached egg.

Guess which item went first from the dessert table? Spoiler alert: it wasn’t fruit.

I opted for a lilikoi panna cotta, geometrical bon bons – chocolate cone anyone? – and a macaron that resembled a watermelon.

Summer Club co-founder Larissa Nordyke spoke with attendees about her Hawaiian born drinks, which they produce in Honolulu. She and her colleague also awarded three Summer Club pickle ball paddle sets as trivia prizes.

Tahiti Kemper (Hernandez), sister to Hawaii legend Bruno Mars, is a DJ and helped keep the crowd hyped with a high-energy set.