Christmas Menu

Choice of

Choice of STARTER

Choice of ENTREE

$65.00 - Fresh Catch Oscar
Parmesan encrusted, snow crab meat, mashed potatoes, asparagus, truffleyaki and hollandaise
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$70.00 - Scallops
Seared Hokkaido scallops, gnocchi, parmesan cream, shimeji mushroom, spinach, kabayaki and truffle oil

$65.00 - Oxtail
Succulent braised oxtail, mashed potatoes, pearl onions, baby carots, hunter and kabayaki sauce

$65.00 - Prime Rib of Beef
Herb crusted, slow roasted, served with mashed potatoes, seasonal vegetables, horseradish, and au jus

$MP- Surf and Turf
Pan roasted filet mignon and lobster, drawn butter, mashed potatoes and season vegetables

$58.00 - Vegetable Stack
Fire roasted portobello mushroom, Italian eggplant, artichoke hearts, spinach, mozzarella, ricotta,Reggiano cheese and pistou cream with garlic bread
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$48.00 - Roasted Portobello Mushroom Linguine
Portobello mushroom tossed in feta cream, arugula, toasted pine nuts and linguine pasta, served with garlic bread

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.