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