Gaylord’s Dinner Menu




Ahi Poke in a Coconut Bowl*

Fresh cubed yellowfin tuna and avocado seasoned with sesame oil, shoyu, sriracha aioli, and green onion, served with purple sweet potato chips 16

Fresh Ahi Sashimi*

Locally caught yellowfin tuna thinly sliced over a bed of cabbage accompanied with ginger, wasabi, and shoyu 16

Crab & Artichoke Cheese Dip

Artichoke hearts, blue crab, and capers in a mozzarella cream cheese blend then baked with an asiago gratin. Topped with a tomato concasse and served with housemade crostinis 16

Shrimp & Scallop Spring Rolls

Mini prawns, scallop mousse, sauteed vegetables, and long rice, rolled and fried, served over butter leaf lettuce with a rice vinegar papaya dipping sauce 15

Crab Cakes & Greens

Blue crab cakes, panko crusted, and pan fried with a sweet & spicy aioli drizzle, served over a bed of local field greens lightly dressed in a roasted beet vinaigrette 16



Island Caprese  

Layered local vine ripe tomatoes, buffalo mozzarella, avocado, sliced mango, and fresh basil with a balsamic reduction drizzle 14

Kilohana Caesar*

Hearts of romaine lettuce tossed in caesar dressing with shaved parmesan, housemade croutons, and smoked salmon 13
Classic Caesar* 9

Local Field Greens

Local greens tossed in Gaylord’s housemade basil dressing, garnished with balsamic marinated and grilled Portobello mushrooms, goat cheese, petite local tomatoes, and toasted pine nuts 11                                     

From the Sea

Seared Ahi*

Sesame crusted and sliced yellow fin tuna over steamed white rice with tempura avocado and spicy mustard beurre blanc, topped with lomi lomi tomatoes and kabayaki drizzle 32

Grilled Fresh Catch*

Lemon herb risotto with grilled asparagus, topped with a roasted garlic and fresh tomato compote 31


Fresh catch, scallops, blue crab, shrimp, clams, and calamari in a spicy tomato sauce, drizzled with coconut lemongrass beurre blanc, served with a garlic crostini 36

Seared Scallops*

Over potato croquettes and lentils with applewood smoked bacon, fennel cream sauce and lightly dressed arugula greens 34

Prawn Pasta

Linguine, tiger prawns, mushrooms, and roma tomatoes tossed in a white wine nagé, topped with  shredded parmesan cheese and toast points 27

From the Land

Filet Mignon*

Roasted Yukon Gold potatoes, braised greens, topped with a blue cheese crumble and Maui onion port wine demi 36

Boneless Beef Short Ribs

Red wine braised beef in natural sauce, garlic whipped potatoes, and sauteed green beans 27

Pork Tenderloin*

Hawaiian chili pepper rubbed and roasted pork tenderloin with Wi demi-glace, sauteed local mushrooms and bok choy with wild rice 29
Wi is an indigenous Hawaiian fruit

Hoisin Glazed Pork Spare Ribs

Pineapple fried rice, Asian vegetable medley in ko ju jang, and drizzle of lemongrass beurre blan 27

Oven Roasted Chicken  

Garlic whipped potatoes and grilled asparagus with a shallot & herb buerre blanc 25

Vegetarian Pasta

Linguini with a medley of green beans, bell peppers, summer squash, zucchini, shallots, onions, and garlic tossed in a white wine nagé with shredded parmesan 21


dessert wine

bonny doon “le vol des agnes” 20
chateau de jau 2002 16
domaine la tour vielle “banyuls” 9
dolce 35
blandy’s “malmsey” 10yr madeira 15


courvosier v.s. 8
larressingle v.s.o.p. armagnac 10
remy martin v.s.o.p. 16
remy martin 1738 26
remy martin “louis XIII” 150
normandin mercier “prestige” 50


grahams “six grapes” 9
kopke 10 yr tawny 11
ferreira 10 yr tawny 11
ferreira 20 yr tawny 20
smith woodhouse lbv 13


tio pepe 7
gonzalez pedro ximinez 9
gonzalez olorosso 8
gonzalez amontillado 8
gonzalez “noe” pedro ximenez 30 yr 22


A gratuity of 18% will be added for parties of 8 or more | Up to 8 checks per table

menus subject to change based on availability

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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