Christmas Menu

Choice of Starter

Choice of Soup or Salad

Choice of Main

$70.00 - Oscar Style Fresh Catch parmesan encrusted, snow crab, truffleyaki, hollandaise, asparagus, and red bliss potato
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$75.00 - Seared Hokkaido Scallops, gnocchi, parmesan cream, shimeji mushroom, spinach, kabayaki and truffle oil

$70.00 - Braised Oxtail, red bliss basil potato, pearl onions, baby carrots, hunter and kabayahi sauce

$70.00 - Braised Lamb Shank, spicy cauliflower rice, baby carrots, black olives, mint demi-glace

$85.00 - Sake Braised Short Ribs, unagi demi-glace, bearnaise sauce along side Hokkaido Scallops and Black Tiger Shrimp and red bliss basil potato

$55.00 - Baked Lasagna (no pasta) fire roasted portobello mushroom, Italian eggplant, artichoke hearts, spinach, mozzarella, ricotta, Reggiano cheeses, finished pomodoro a ream

CHOICE OF DESSERT

EXECUIVE CHEF

Johnny Saguid

Johnny Saguid brings decades of experience to the executive chef position at the award-winning Gaylord's at Kilohana. Inspired by his mom who worked in the food and beverage industry her entire life Johnny has always loved every aspect of the culinary arts, so it was a natural fit for him to follow in her footsteps. After coming to Kauai in 1989. Chef Johnny worked for various hotels and restaurants including the Kilohana property before landing his current role as Executive Chef of both Gaylords and Luʻau Kalamaku.