franc), 2018 Doniene Gorrondona Beltza, Bizkaiko Txakolina, Basque, Spain (cab. We went to Luau on Thursday. Gaylord's Restaurant Claimed Review Save Share 1,842 reviews #1 of 71 Restaurants in Lihue $$$$ American Hawaiian Vegetarian Friendly 3-2087 Kaumualii Hwy 3-2087 Kaumuali'i Highway, Lihue, Kauai, HI 96766-9505 +1 808-245-9593 Website Menu Open now : See all (488) 1,842 Travelers' Choice 2022 RATINGS Food Service Value Atmosphere Food and ambience We'd go back, We were there for the tour and train ride. Amazing food and service! Best meal weve ever hadhands down. A must eat every time we visit. Should give dates. Starters and main were very good. Some disappointments throughout experience. (nf/df) . We've been to many Michelin star restaurants all over the world but this was one of our best dinners ever. beef patty, Lettuce, tomato, onion, French fries. Prices seemed reasonable for lunch. (nf/ df/ gf), Creamy triple cream, encrusted with panko, fried golden brown, drizzled with honey and truffle oil served with macadamia nuts, grapes, and baguettes, Fried vegetable spring rolls, bean sprouts, green beans, cabbage, celery, and carrots, served with a pineapple sweet and sour sauce. We look forward to your return and would like to thank you for your continued patronage.Mahalo,Camille ParrManager for Eric Hanson GMcamille.gaylords@gmail.com. (nf/df), Onions, scallions, ogo, chili flakes, sesame oil, soy sauce, furikake. The courtyard seating is classic Hawaii with open air ambience.Featuring stately dcor inside, with open-air covered atrium seating available and especially enjoyable for the classic Sunday brunch service, with traditional Hawaiian hospitality and slack key guitar music. My wife had the Fish Oscar with the fresh catch of the day and it was delicious. I felt this was necessary because of the crappy experience we had. Its been two hours since our reservation and we havent gotten our main dishes. Not impressed with the house. Crispy tenders served with ranch dressing and choice of white rice or French fries, *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, Creamy banana rum sauce, mocha cheesecake, chocolate pearls, Lady fingers, mascarpone cheese, Koloa Rum, espresso, cocoa powder, Vanilla flavored, ginger snap cookies, fresh seasonal berries, Banana cream, coconut crust, whip cream, caramel, Graham crust, vanilla ice cream, macadamia nut brittle, caramel, pineapple, Crme anglaise, taro and Hawaiian Sweet Bread, fresh seasonal berries. As we were eating our ice cream pie, a cute little gecko jumped on our table to enjoy some pie crust crumbs. All in all good time.More, We thoroughly enjoyed our time at the Plantation restaurant. (nf/ gf with corn tortilla), Braised pork belly in sake, soy sauce, star anise, ginger, and lemongrass, finished with hoisin glaze, settled on arugula, steamed jasmine rice topped with furukaki alongside sauted seasonal vegetables (nf/df), Pacific wild salmon marinated in shoyu emulsion, pan roasted, topped with shiitake mushroom salad, settled on steamed jasmine rice, Kabayaki and coconut red Thai curry sauce. Gaylord's Restaurant: Happy Hour! Lovely ambience as well. NEW Train Lunch Plantation Tour BOOKNOW, Spinach, artichoke hearts, Maui onion, garlic, cream cheese, mozzarella, and parmesan cheeses served with focaccia bread. We stayed for lunch after our 2-hour rum safari and so glad we did! We found that the food was as good or better than on our previous visit. (nf), Vanilla flavored, with ginger snap cookie (nf), Toasted coconut crust, banana cream, whip cream, caramel(nf/gf). I explain to her, the crappy experience we have had since we checked in and she blamed everything on their system being down. The atmosphere is wonderful and the piano player will delight. Great lunch! Turn onto entry road and follow signs. This was our first meal in Kauai and it didnt disappoint. Wish we had more time to explore all the menu options. The menu was varied and well thought out. A great place to make a rest stop during driving tours around the island.Contacts:Phone: 808-245-9593Website: http://www.kilohanakauai.com/wp/index.php/gaylords-restaurant/Address:3-2087 Kaumualii HighwayLihue, Hawaii 96766Directions: Looking to kickback for a beachside cocktail or pupus (appetizers) in a uniquely Hawaiian environment. We dine out often and service is as important as the quality of food. Gaylord's Restaurant offers various types of desserts, such as cream pie, chocolate truffles and cheesecakes. The food the service the cocktails the ambiance.. if we come back to the island we will definitely dine here again. Fresh Catch of the day in miso and sake, oven roasted, wasabi mayo, butter lettuce, red onion, vine ripened tomato, finished with coconut lemongrass sauce and pickled ginger on a brioche bun, Pork belly confit, sauerkraut, caraway seeds, caramelized onion, and Plantation House thousand isle dressing, Oven roasted garlic and Portobello mushroom, topped with triple cream brie, caramelized onion, and white truffle oil, served with lettuce tomato and onion on toasted brioche bun, Free range venison infused with spices, served on a brioche bun with arugula, Chef Justin's tomato jam, blue cheese, caramelized onion, and a creamy roasted garlic aioli, Pan roasted, arugula, tomato, red onion, crispy onion, roasted garlic aioli and feta cheese on a brioche bun, Fresh Island catch, pan roasted, cole slaw, unagi and coconut lemongrass butter sauce over jasmine rice, Fresh catch pan roasted, corn or flour tortillas, roasted tomato salsa, and chipotle crme fraiche, served with fries, Fresh island catch dipped in a saffron beer batter, fried to a crisp, served with tartar sauce, and fries, Kilohana Meatloaf, hon shimeji mushroom gravy, jasmine rice and sauteed baby bok choy, Braised pork belly in sake, soy sauce, star anise, ginger, and lemongrass, finished with hoisin glaze, settled on arugula, steamed jasmine rice topped with furukaki alongside seasonal vegetables, Fresh Catch, miso sake marinated, oven broiled, pickled ginger, lemongrass butter sauce, tomato, scallion relish over jasmine rice, Free range pork sausage incased with jalapeno and cheddar cheese, flame grilled, red cabbage confit, roasted tomato salsa and roasted garlic chipotle crme fraiche in flour or corn tortilla, Pacific wild salmon marinated in shoyu emulsion, pan roasted, topped with shiitake mushroom salad, settled on steamed jasmine rice, Kabayaki and coconut red Thai curry sauce, Ground pork, shimeji, button, and shiitake mushrooms, tossed in pomodoro cream sauce and linguini pasta, served with garlic bread, Kaffir lime leaves, eggplant, Alii mushroom, green beans, baby bok choy, red and green bell peppers, simmered in coconut Olena sauce settled on steamed jasmine rice, Burrata cheese, daily pasta, zucchini, arugula, grape tomato, garlic butter, lemon juice, parmesan cheese, served with garlic bread, *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, Fresh ahi poke, Kiawe smoked sea salt, won ton chips, mesclun greens, avocado, pickled ginger juice, wasabi mayo, unagi sauce, tobiko caviar, and furukaki, Sashimi grade ahi thinly sliced tossed with carrots, bell peppers, red and green cabbage, mesclun greens tossed with hoisin vinaigrette, finished with toasted sesame seeds, Peppercorn crusted beef tenderloin, seared rare, thinly sliced, served with roasted garlic aioli, olive oil, red onions, capers, charred crostini, and lemon arugula, Sliced Japanese Hamachi, rich in omega oil, served with Jalapeno, wasabi tobiko, and soy sauce infused with pineapple juice OR add crab dynamite for $2 more, Pacific blue point oysters on the half shell served raw with Salmon caviar and kiawe smoked soy sauce OR oysters Rockefeller finished with Hollandaise sauce, Creamy triple cream, encrusted with panko, fried golden brown, drizzled with honey, truffle oil served with macadamia nuts, grapes, and baguettes, Fried vegetable spring rolls, bean sprouts, green beans, cabbage, celery, and carrots, served with a pineapple sweet and sour sauce, Spinach, artichoke hearts, Maui onion, garlic, cream cheese, mozzarella, and parmesan cheeses, stuffed in button mushroom baked to perfection, finished with garlic butter sauce, Braised Pork belly in Sake, Soy sauce, star anise, ginger, and lemongrass, finished with Hoisin glaze, settled on arugula, steamed jasmine rice topped with furukaki, House made pork, shrimp and scallop mousse finished with ginger gochujang beurre blanc and chili vinaigrette, Rings and tentacles dust3ed in togarashi seasoning, quick fried with chipotle creme fraiche, Marinated in misoyaki honey, flame grilled, settled on coleslaw finished with coconut lemongrass and kabayaki sauce alongside furukaki rice, Pan roasted, served with red cabbage confit and pineapple papaya lilikoi marmalade, Local Farmers mix greens, garlic, roasted Portobello mushroom, grape tomato, goat cheese, cucumber, lemon balsamic vinaigrette, toasted pine nuts, Hearts of romaine, tossed in Caesar dressing, parmesan House made croutons, Burrata Mozzarella cheese, roasted beets, local farm greens, alae salt, balsamic reduction, basil, extra virgin olive oil served with charred crostini, Fresh fish encrusted with parmesan, pan seared, topped with crab meat, asparagus over truffle whipped potato, finished with hollandaise and truffleyaki sauce, Fresh catch stuffed with shrimp hash, steamed to perfection, finished with Shiitake mushroom, cilantro, scallions, ginger, sesame oil, hot oil, and soy sauce, served with jasmine rice and root vegetables, Sea scallops, Fresh catch, mussels, calamari, crab meat, and shrimp simmered in tomato saffron sauce finished with velout and crostini, Char grilled chicken breast, linguine pasta, Applewood smoked bacon, hon shimeji mushrooms, spinach, grape tomato, garlic cream, egg yolk, served with garlic bread, Flame grilled beef tenderloin, finished with green peppercorn demi-glace, blue cheese, rissole potato, and arugula, Pork shank braised in sake, soy, ginger, garlic, carrots, and onions, finished with pineapple demi sauce, served with roasted garlic mashed potato and green beans, Tender beef short ribs braised in sweet soy and sake, sliced, finished with Hon Shimeji mushroom demi-glace, served with roasted garlic whipped potato and sauted seasonal vegetables, Brined chicken breast and leg quarter, poached in champagne, settled on ginger scallion risotto finished with Shiitake mushroom cream sauce, 34-ounce bone in rib eye steak, char grilled to your specification, finished with shiitake mushroom demi and hollandaise, served with rissole potato and brussel sprouts (perfect for two), Duck leg and breast cooked in lemongrass, coriander, star anise, ginger, garlic, gluten free soy, sherry wine and sake, finished with hoisin shitake mushroom demi, served with broccolini and roasted garlic whipped potato, ask your server for the evening surf and turf special, pork shank braised in sake, gluten free soy, ginger, garlic, carrots, onions, finished with pineapple demi sauce, served with roasted garlic whipped potatoes and seasonal vegetables, Poached sea scallops, shrimp, abalone, and clams tossed in gochujang sauce with carrots, garlic, scallions, onions and udon noodles, Sea bass marinated in miso, honey, sake, gluten free soy, gluten free soy, and mirin, broiled to order, settled on hijiki jasmine rice and seasonal vegetables, Braised in annatto, carrots, and onions, finished with kabayaki demi over jasmine rice, marinated in kalbi sauce, flame grilled with unagi kabayaki, jalapeno lilikoi papaya pineapple marmalade, jasmine rice, and sauted seasonal vegetables, Kaffir lime leaves, eggplant, Hon Shimeji and Shiitake mushrooms, green beans, baby bok choy, red and green bell peppers, simmered in coconut Olena curry sauce settled on steamed jasmine rice, Eggplant layered with spinach, Portobello mushrooms, artichoke hearts, onions, mozzarella, cream cheese, ricotta, Reggiano cheese and Pomodoro finished with basil pistou cream sauce, served with garlic bread, Fresh catch, served with choice of white rice or french fries. tom parrish star trek: voyager actor, norman baker bio wendy williams, take this lollipop i dare you game, , scallions, ogo, chili flakes, sesame oil, soy sauce, furikake, Onions scallions... 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