Gaylord’s Lunch Menu


soup of the day chef’s daily creation 5 cup / 8 bowl

ahi poke 14
avocado, sriracha aioli, Molokai sweet potato chips

shrimp & scallop spring rolls 10
butter lettuce cups, rice vinegar papaya dipping sauce

caprese 11
vine ripe tomatoes, buffalo mozzarella, basil, vanilla bean infused balsamic syrup

local field greens 9
cherry tomatoes, marinated & grilled portobello mushrooms, goat cheese, toasted pine nuts, basil dressing

ahi or chicken caesar 16
creamy garlic dressing, fried capers, shaved parmegiano reggiano, herb croutons
without chicken or seared ahi 9

beer battered fish tacos 15
salsa fresco, shredded cabbage, queso fresco, herb infused white sauce, black beans

grilled fresh catch 18
ginger steamed jasmine rice, enoki mushrooms, daikon sprouts, lemongrass butter, kabayaki sauce

Kilohana cobb salad 16
baby greens, grilled chicken, bacon, boiled egg, cherry tomatoes, haricot vert, buttermilk blue cheese dressing

roasted chicken crepes 16
roasted chicken, brie, porcini thyme crepes, savory mushroom cream sauce, simply dressed greens

reuben 15
pastrami, gruyere, sauerkraut with apples and onions, thousand island dressing, rye,  fries

Kilohana cheeseburger 14
island rancher’s local beef, bourbon braised onions, butter lettuce, vine-ripe tomato, fries
* choice of cheddar, gruyere or blue cheese

red wine braised beef short-rib “dip” 16
horseradish whipped cream, gruyere, toasted sourdough baguette, french onion au jus, buttermilk fried onion rings

grilled vegetable sandwich 15
rye bread, zucchini, eggplant, squash, red & yellow peppers, balsamic drizzle, sweet potato fries, aioli sauce

chicken parmesan 17
marinara sauce, melted mozzarella cheese, linguine tossed with garlic and white wine


Keiki (Children’s) Menu Available

• a gratuity of 19% will be added to parties of 5 or more •

menus subject to change based on availability