Gaylord's At Kilohana

Freshwater tiger prawns wrapper in crispy won ton pi with chinese parsley and macadamia nut pesto, fried golden brown, served with wasabi plum sauce.

Our home-made rosemary focaccia bread tossed in olive oil and aged balsamic vinger with garlic, vine-ripened tomato, basil, red onions, cucumber, kalamata olives and kauais own kunana dairy feta cheese.

sweet dungeness crab, artichoke hearts, mozzarella and parmesand cheeses gratineed and served with our home-made rosemary focaccia bread.

the freshest hawaiian tuna, pan seared with japanese nori and sesame seeds, served with infused oils and aged yamasa shoyu.

french brie cheese and roasted garlic wrapped with very thin layers of phyllo pastry, baked and accompanied by island fruit and our house made sliced baguette.

Our delicious repertoire is made daily for your enjoyment.

Traditional style with a provencal crouton, topped with gruyere and swiss cheeses.

Shaved italian ham atop a salad of island greens tossed with asparagus spears, maui onions, vine-ripened tomato and olive oil and kauai honey dressing with essence of white truffle oil, accompanied by grilled french baguette.

Chilled local greens tossed in our original creamy papaya seed dressing, garnished with tomato, cucumber and house made croutons.

Crisp romaine tossed with traditional caesar dressing, topped with freshly grated parmesan cheese and our special herb infused polenta bread croutons.

Imported pasta tossed in olive oil with garlic, marinated flame broiled chicken breast, sun-dried tomatoes, kalamata olives, fresh herbs and kauais kunana dairy feta cheese, served with garlic bread and freshly grate parmesan cheese.

Choice australian tenderloin flame broiled to your order, served on our sauce au poivre vert made with passion fruit and soft greet madagascar peppercorns, accompanied by red bliss basil potatoes and garden vegetables.

Large tiger prawns, plump canadian sea scaliops, fresh local fish and lobster tail marinated and flame broiled, garnished with fruit salsa and passion fruit butter sauce, served on one plate with red bliss basil potatoes and fresh garden vegetables.

Australian choice lamb, crusted with herbs provence, imported french dijon mustard and panko crumbs, served over pasta in balsamic vinegar cream sauce with garlic and red onions, accompanied by garden vegetables.

Slow roasted choice midwestern beef, sliced to order, served with creamed horseradish and jus on the side, accompanied by red bliss basil potatoes and fresh garden vegetables.

Our choice prime rib pan seared cajun style drizzled with horseradish sauce, served with red bliss basil potatoes and fresh garden vegetables.

Tender breast of chicken sauteed with kauai papaya and pineapple served in a port wine macadamia nut cream sauce, accompanied by steamed jasmine rice and garden vegetables.

Tender danish baby back ribs rubbed with olivers secret blend of spices, slow cooked and basted with our tropical guava barbecue sauce, topped with jumbo onion rings, served with red bliss basil potatoes.

Japanese udon noodles tossed in roasted pepper and lime cream sauce with prawns, scallops and fresh local fish, sauteed with hawaiian ginger and chinese parsley.

Our choice prime rib pan seared cajun style drizzled with horseradish sauce, served with red bliss basil potatoes and fresh garden vegetables.

Slow roasted choice midwestern beef, sliced to order, served with creamed horseradish and jus on the side, accompanied by red bliss basil potatoes and fresh garden vegetables.

Slow roasted choice midwestern beef, sliced to order, served with creamed horseradish and jus on the side, accompanied by red bliss basil potatoes and fresh garden vegetables.