Gaylord's

Name: Gaylord's
Address: 3-2087 Kaumualii Hwy., 96766, HI, 96766
Telephone: 808-245-9593

3-2087 Kaumualii Hwy., Lihue, HI 96766, US

• Monday: 7:45AM-10:00PM •Tuesday: 7:45AM-10:00PM •Wednesday: 7:45AM-10:00PM •Thursday: 7:45AM-10:00PM •Friday: 7:45AM-10:00PM •Saturday: 7:45AM-10:00PM •Sunday: 9:00AM-2:00PM •

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Details

Cuisine: Pacific Rim
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Gaylord's Sunday Brunch buffet Price Fixed

Begin with a tropical treat!

Gaylord’s Bloody Mary

Choose your own vodka & ask for spicy, if you dare!

Passion Fruit Mimosa

A tall refreshing mix of sparkling wine and passion fruit juice

BRUNCH BUFFET

Tropical Fruit Salad

A medley of juicy seasonal fruits

Housemade Baked Goodies

An assortment of mouth-watering banana bread and muffins

Housemade Cinnamon Rolls

From our baker not the freezer

French Toast with Fresh Berries

Hawaiian sweet bread in a creamy batter, fried golden, served with maple or coconut syrup

Gaylord’s Breakfast Potatoes

with roasted peppers & fresh onions

Chef Andy’s Sweet Potato Teriyaki Chicken Hash

Teriyaki chicken, purple sweet potatoes, onions & green peppers

Banana Pancakes

Dollar sized cakes with fresh sliced bananas

Bacon and Sausage

Spicy Portuguese sausage and crisp bacon

Chef’s Special Hots for Sunday

Quiche du jour

Island Salad

Penne Pasta Salad

Quill shaped pasta with fresh veggies and our special dressing

Enjoy Eggs done as YOU like them, served to your t

Gaylord’s Eggs Benedict

Farm fresh poached egg on a crispy English muffin with Canadian bacon, topped with a light hollandaise sauce

Cajun Ahi Benedict

Just like the Gaylord’s Eggs Benedict, but we replace the bacon with lightly blackened ahi

Chef’s Omelet du Jour

2 Farm Fresh Eggs Our chefs concoct a new omelet each week. Ask your server about today’s special creation!

Two Farm Fresh Eggs prepared just for you

Scrambled - over easy, medium or hard; sunny side up - poached

Gaylord's Daily Lunch Menu

APPETIZERS

CRAB & ARTICHOKE HEART DIP

Warm artichoke heart & Alaska king crab dip served with our freshly baked focaccia bread.

POKE SPECIAL

Made special daily using fresh local fish. Ask your server what the chef has prepared today.

SOUPS and SALADS

ONION SOUP GRATINEE

Traditional style with a Provencal crouton, topped with Gruyère and Swiss cheeses.

SOUP DU JOUR

Made fresh daily. Your server will describe.

KILOHANA SALAD

Local greens tossed in Creamy Papaya Seed dressing, garnished with tomato, cucumber and house made croutons.

SOUP and SALAD

Soup du Jour with Kilohana salad.

SANDWICHES and BURGERS

KILOHANA CHEESE BURGER

100% Kauai ground sirloin broiled to order with Cheddar Cheese, tomato, lettuce, and sweet onion. Served on an onion bun, with fries.

SAN FRANCISCO REUBEN

Tender San Francisco corned beef, served on Deli onion rye with Swiss cheese, sauerkraut and a special dressing, accompanied by French fries.

TERIYAKI LOCAL FISH SANDWICH

Your server will describe today's fresh catch. Glazed with teriyaki sauce, char-broiled and served on an onion bun with pickled ginger; accompanied by French fries.

FRENCH DIP

Gaylord’s famous slow-roasted prime rib sliced thinly and served on a soft onion bun, topped with melted Swiss cheese, accompanied by jus dipping sauce and creamed horseradish.

GAYLORD'S FAVORITES

LINGUINE with CHICKEN, SAUSAGE & FIRE GRILLED VEGETABLES

Italian pasta tossed in olive oil, with Portuguese sausage, chicken breast, grilled zucchini, peppers, portabello mushroom, tomato and fresh garden herbs. Finished with freshly grated Parmigiana-Reggiano cheese, served with garlic toast.

KUAWA BARBEQUED KALUA PORK SANDWICH

Hawaiian style shredded pork embellished with Gaylord’s guava BBQ sauce, served on a Maui onion bun with giant onion rings, with a side of our tangy cole slaw.

GAYLORD'S FISH and CHIPS

Fresh local fish dipped in beer batter and deep fried golden brown, served with our zesty tartar sauce, spicy veggie slaw and fries.

PAN SEARED ONO with WASABI MASHED POTATOES

Fresh Hawaiian Wahoo pan seared, served on wasabi smashed potatoes, topped with fire grilled shiitake mushrooms and Kamuela tomato relish, finished with Hawaiian ginger butter sauce.

SALADS FOR LUNCH

GAYLORD’S CAESAR

Crisp romaine, classic dressing, Parmesan Reggiano topped with either: Local fresh fish of the day

MEDITERRANEAN SALAD with SHRIMP

Fresh Kauai greens tossed in virgin olive oil and white balsamic vinegar with fresh from our garden herbs, Canadian bay shrimp, Kalamata olives, cucumber, green and red peppers, red onion, vine ripened tomato, capers and Kauai Kunana feta cheese.

GAYLORD’S PAPAYA RUNNETH OVER

A sweet Kauai papaya stuffed with bay shrimp salad, served on a bed of greens.

Gaylord's Dinner Menu

APPETIZERS

FIRE GRILLED SHRIMP and KILAUEA BABY GREENS

with macadamia nuts and grapes, lightly dressed in truffled olive oil and sweet soy.

KONA KAMPACHI POKE

Succulent open ocean grown Kampachi tossed with siracha chile, inamona, limukohu, ginger and scallions, stacked atop a pickled Maui onion salad, finished with hot sesame oil

DUCK SPRING ROLLS

Hoisin braised duck spring rolls served with wasabi plum sauce

CHEF RANDY'S CRAB CAKES

Served with Kilauea greens and fresh caper aioli

WON TON WRAPPED PRAWNS

Freshwater prawns wrapped in crispy won ton pi with Chinese parsley and macadamia nut pesto, fried golden, served with wasabi plum sauce.

WARM ALASKA KING CRAB & ARTICHOKE HEART DIP

Sweet Alaska King crab, artichoke hearts, Mozzarella & Parmesan cheeses gratinéed and served with our homemade rosemary focaccia bread.

FURIKAKE SEARED AHI

Hawaiian tuna, pan seared with Japanese nori and sesame seeds, served with infused oils and aged Yamasa shoyu.

BAKED BRIE with ROASTED GARLIC

French Brie cheese and roasted garlic wrapped in crispy phyllo, baked and accompanied by fresh fruit and French bread slices.

SOUPS and SALADS

SOUP DU JOUR

Our delicious repertoire is made daily for your enjoyment.

ONION SOUP GRATINÉE

Traditional style with a Provencal crouton, topped with Gruyère and Swiss cheeses.

ASPARAGUS and PROSCIUTTO SALAD

Shaved Italian ham atop Island greens tossed with asparagus spears, Maui onions, vine-ripened tomato, and Kauai honey dressing with essence of white truffle oil.

GAYLORD’S CAESAR SALAD

Crisp Romaine tossed with traditional Caesar dressing, topped with freshly grated Parmesan cheese and our special herb infused polenta bread croutons.

TOSSED CAPRESE SALAD

Organic Kauai greens tossed with bucconcini balls, Maui onion, and baby Roma tomatoes, finished with a dark balsamic-olive oil dressing.

KILOHANA GARDEN SALAD

Local field greens tossed in Creamy Papaya Seed dressing, garnished with tomato, cucumber and house made croutons.

Gaylord’s Slow Roasted Prime Rib

Choice Midwestern beef

served with creamed horseradish and jus on the side, accompanied by red basil potatoes and vegetable du jour.

Blackened Prime Rib

Our prime rib pan seared Cajun style, drizzled with wasabi horseradish sauce, served with red basil potatoes and vegetable du jour

FOR PASTA LOVERS

MEDITERRANEAN FETTUCCINE with GRILLED CHICKEN

Imported pasta tossed in olive oil with garlic, marinated flame broiled chicken breast, sun-dried tomatoes, kalamata olives, fresh herbs & Kauai’s own feta cheese, finished with grated Parmesan.

SEAFOOD PASTA

Japanese udon noodles tossed in roasted pepper and lime cream sauce with prawns, scallops and fresh local fish, sautéed with Hawaiian ginger and Chinese parsley.

PASTA and FIRE-GRILLED VEGETABLES

Fresh garden vegetables fire roasted, tossed in tomato sauce over pasta finished with basil pesto and fresh Mozzarella.

CHEF ANDY'S FAVORITES

SEAFOOD RHAPSODY

Tiger prawns, sea scallops, local fish & lobster marinated and flame broiled, garnished with fruit salsa and passion fruit butter sauce, with red basil potatoes and vegetable du jour.

PRIME RIB OF PORK with ROASTED MACADAMIA NUTS

Lean bone-in prime rib of pork, cider brined and flame broiled, finished with macadamia nuts, smoked bacon and Gorgonzola fritters, red basil potato and vegetable du jour.

HERB CRUSTED RACK OF LAMB

Australian choice lamb, crusted with herbs Provence, Dijon mustard and Japanese bread crumbs served over pasta in balsamic cream sauce, accompanied by vegetable du jour.

FILET MIGNON MADAGASCAR

Choice Australian tenderloin flame broiled, served with passion fruit and green Madagascar peppercorn sauce, accompanied by red basil potatoes and vegetable du jour.

FRESH ISLAND FISH

FIRE-GRILLED AHI

Settled on cheddar red bliss potatoes, served with an orange chipotle sauce and cucumber salsa fresca.

PAN SEARED FRESH ISLAND SNAPPER

Served with steamed jasmine rice and vegetable du jour, finished with a roasted garlic lemon caper Muniere sauce.

OUR SIGNATURE FAVORITES

CHICKEN KAUAI

Breast of chicken sautéed with papaya and pineapple served in a port wine macadamia nut cream sauce, accompanied by jasmine rice and vegetables.

OLIVER SHAGNASTY’S FAMOUS RIBS

St. Louis style ribs rubbed with Oliver’s own spices, slow cooked and basted with our guava barbecue sauce, topped with onion rings, served with red basil potatoes.

FARM RAISED NEW ZEALAND VENISON

Braised with portobello mushroom and Cabernet, finished with brown sauce, garlic and foie gras butter, accompanied by red basil potatoes and red cabbage confit.

THE CHEF'S DUET

For surf & turf lovers: A tender, lean, grilled filet mignon wrapped with bacon, accompanied by a Nicaraguan lobster tail, red basil potatoes and vegetable du jour.

Gaylord's House Desserts

NEW! LIGHT DESSERTS

A Tropical Trio of Sorbet

Homemade: Mango, Lychee, Guava, Lilikoi - ask your server for the flavors of the day.

Lilikoi Cloud Pie

Passion Fruit - light and airy.

Warm Hawaiian Style Macadamia Nut Torte

topped with Vanilla Bean Ice Cream.

DESSERT SELECTIONS

Kilohana Mud Pie

Kona coffee and macadamia nut ice creams layered with peanut butter and chocolate fudge on an Oreo cookie crust, topped with whipped cream.

Homemade Banana Cream Pie

Sliced local bananas with our own banana pastry cream in the best coconut crust ever.

Deep Fried Chocolate Truffles

Swiss bittersweet chocolate fried in a coconut crust, served with vanilla bean ice cream and fruit glazes.

Chocolate Decadence

A flourless chocolate torte made with Swiss bittersweet chocolate, served with crème anglaise and raspberry purée.

Hawaiian Ginger Crème Brulée

Caramelized fresh ginger custard on top of a papaya filled with pineapple and strawberries.