| Hamakua In Puff Pastry |
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Assorted oyster mushrooms, proscuitto ham, fines herbs |
| Ahi Tartare with Taro Chips |
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Premium tuna, aina lani farm micro greens, homemade taro chips |
| Seared Foie Gras Medallions |
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Fresh duck liver, five spice crust, macadamia nuts, french toast, poha berry compote |
| Markea Shrimp, Pasta with Truffle Butter |
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Hazelnut oil, creme fraiche, reggiano parmesan cheese |
| Ahi and Smoked Salmon Carpaccio |
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Yellow fin tuna, smoked salmon, lemon, chantilly, ginger, fresh coriander, cucumber, fennel |
| Escargot Forestiere |
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Cassolette of french escargots, garlic butter, mushrooms, ham, tomato fondue |
| Fresh Snapper Dumplings in Sorrel Sauce |
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Classic quenelles just like in burgundy |
| Scallops with Passion Fruit Coconut Oil Vinaigrette |
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Tobiko caviar, crunchy vegetables, sweet pepper chutneyr, seaweed |
| Shiitake Mushrooms |
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Shiitake and oyter mushrooms nestled in a puff pastry |
| Ahi Tartare |
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Fresh ahi tartare with island taro chips |
| Gerards Salad with fresh Hearts of Palm |
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Selection of Hirabara Farm greens, honomu hearts of palm, Hamakua tomato, fresh herbs, radishes, beets, olives, truffle oil vinaigrette |
| Baby Spinach with Scallops |
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Baby spinach, reggiano parmesan shavings. Balsamic vinaigrette, bacon, essence of tomato, egg mimosa |
| Terrine of Foie Gras Maison |
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Terrine of duck liver, aspic of Sauternes wine, pineapple chutney, toasted country bread, mesclun, truffle, balsamic vinegar |
| Wild Caught Lobster Salad, Orange and Avocado |
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Curry vinaigrette, hirabara greens |
| Spinach Salad |
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With grilled scallops, reggiano parmesan shavings and balsamic vinaigrette, tomato essence |
| Chilled Cucumber with Surfing Goat Cheese |
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Island cucumber, omaopio goat cheese, fresh mint, tomato sorbet |
| Molokai Shrimp Consomme |
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Shrimp dumplings, vegetable julienne |
| French Onion Soup au Gratin |
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Traditionally prepared with beef broth, croutons, gruyere and parmesan cheese |
| Chiled Cucumber Soup |
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With omaopio goat cheese and dil |
| Our Fresh Fish of the Day caught by Lahaina Fishermen |
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The chef creates a different preparation daily |
| Locally Caught Hawaiian Snapper |
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Roasted in savory olive oil, fennel fondue, potato and carrot puree, emulsion of orange and ginger |
| Scallops au Gratin |
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Shallots, vermouth, fish glaze, creme fraiche, potato mont-d'or |
| Lobster A La Creme |
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Tandoori spices, cognac, sabayon. Crab risotto |
| Roasted Hawaiian Snapper |
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With olive oil, star anise and savory, fennel fondue with a tomato confite, in an emulsion of orange and ginger |
| Gerards Confit of Duck |
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Fingerling pommes frites, garlic petals, frisee lettuce with creamed shallot and tarragon vinaigrette |
| Colorado Lamb Shank |
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Lemon grass and ginger curry sauce with coconut milk, brown rice with raisins, banana poi |
| Veal Chop A La Creme with Sage |
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Madeira and cognac cream sauce, morel mushrooms, beet puree, stuffed artichoke with truffle Soubise |
| Malama Farm civet of Pork |
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Stewed in red wine, hint of chocolate, glazed pearl onions, lardons, button mushrooms, polenta |
| Gerards Confit of Duck |
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Fingerling pommes frites, garlic petals, frisee lettuce with creamed shallot and tarragon vinaigrette |
| Roasted Rack of Lamb |
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Rosemary scented, potato au gratin, mushroom timbale, lemon or peppermint jelly |
| Grilled Hawaiian Country Filet of Beef |
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Island natural beef, whole grain mustard sauce, warm maui onion jam, salsify au gratin |
| Grilled Filet of Beef |
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With whole grain mustard sauce, warm maui onion jam and salsify chips |
| Seared Foie Gras Medaillons |
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| Markea Shrimp Sauteed in Hazelnut Oil |
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Pasta with truffle butter |
| Chilled Cucumber Soup with Surfing Goat Cheese |
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| Baby Spinach Salad with Scallops |
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| Locally Caught Hawaiian Snapper |
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Emulsion of orange and ginger, fennel fondue |
| Intermezzo |
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Sorbet with a splash of champagne |
| Roasted Rack of Lamb |
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Rosemary scented, potato au gratin, mushroom timbale, lemon or peppermint jelly |
| Ahi Tartare with Taro chips |
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| Markea Shrimp, Pasta with Truffle Butter |
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| Fresh Snappler Dumpling, Sorrel Sauce |
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| Molokai Shrimp Consomme with Shrimp Dumplings |
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| Scallops |
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With passion fruit coconut oil vinaigrette |
| Intermezzo |
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Sorbet with a spash of champagne |
| Our Fresh Fish of the Day |
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| Creme Brulee |
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Rich custard with gerard's garden lavender in caramelized crust of hawaiian raw sugar |
| Rhubarb Pie with Ginger Ice Cream |
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Rhubarb compote, kula strawberry jam, cinnamon |
| Dusty Road |
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Coffee and chocolate ice cream laced with butterscotch and chocolate sauces, chantilly cream, macadamia nuts and chocolate dust |
| Strawberry Romanoff |
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Orange ice cream, ulupalakua strawberries, grand marnier, chantilly cream and meringue |
| Tarte Tatin |
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Warm upside down tart with caramelized fruit of the season topped with vanilla ice cream |
| Hawaiian Success |
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Macadamia nut or coconut meringue with chocolate and pistachio butter cream |
| Banana Au Gratin |
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Baked banana with crushed macaroon, maui dark rum sabayon |
| Gerard's Homemade Sorbets |
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Rhubarb compote, strawberry jus, macadamia coconut cookie |
| Creme Caramel Opera |
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Vanilla caramel custard with strawberries scented with kirsch, chantilly and meringue |
| Mousse au Chocolat en Profiteroles |
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Cream puffs filled with chocolate mousse, raspberry sabayon |
| Millefeuille |
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Napoleon filled with lemon curd, local strawberry jam and berries of the day |
| Sorbets Maison Assortis |
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Gerard's homemade island sorbets with tropical fruits and strawberry jus |
