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Wine list
 Gerard's has received the Wine Spectator's "Award of Excellence" for the past 15 years. Specializing in French and American wines, Gerard's Wine List features an extensive collection.
We offer a hand picked selection of Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir from California and Oregon as well as a wide selection of French wines from Bordeaux, Burgundy, Alsace, Rhone Valley and more. There is a wine to please every palate, compliment every dish and for every budget.
For more information regarding our wine list please contact us via email
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, or simply call Toll Free, at 1-877-661-8939. We will be pleased to email a complete and up-to-date list at your request.
Taste of Burgundy
Wine Dinner
September 3rd, 2010
7:00pm
$75.00++
Gerard's Menu
Turnover of venison pate with Maui onion jam
Domaine St Francois, Bourgogne Blanc, 2008
Wild salmon with sorrel, dry vermouth and cream sauce
Domaine Nadine Ferrand, Pouilly-Fuisse, Cuvee Lise Marie, 2007
Prime filet of beef with shallots, mushroom timbal, potato galette, Beaujolais sauce
Beaujolais Village, Chateau du Chatelard in Morgon, 2008
Nougat glace with raspberry coulis
Cremant de Bourgogne, Louis Picamelot, N.V.
Space is very limited
Call (808) 661-8939
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from $14
- Hamakua and Mushrooms in Puff Pastry
Assorted oyster mushrooms, proscuitto ham, fines herbs
- Fresh 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, Pohà Berry Compote
- Stuffed mussels with almonds Baked on the half shell with white wine, herbs and shallot sauce
- Ahi and smoked salmon Carpaccio Yellow fin tuna, smoked salmon, lemon, Chantilly, ginger, fresh coriander, cucumber, fennel
- Shrimp sautéed in Hazelnut Oil, Pasta with Truffle Butter
New Caledonia shrimp, papardelle, crème fraiche, Reggiano Parmesan cheese
- Escargot Forestière
Cassolette of French escargots simmered in white wine and Cognac, wild mushrooms in garlic cream, macadamia nut crust
- Fresh snapper dumplings in sorrel sauce Classic quenelles just like in Burgundy
- Fried Oysters Haiku Organic tomato, celery remoulade, fried parsley
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from $ 12
- Chilled Cucumber with Surfing Goat Cheese
Island cucumber, Omaopio goat cheese, fresh mint, tomato sorbet
- Seafood Consomme with Lobster Ravioli Chervil, Brunoise of celery, tomato, turnip and carrot
- French Onion Soup Traditionally prepared with beef broth, two types of cheese, croutons. Slowly baked for 30 minutes
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from $ 12
- 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, essence of tomato
- Terrine of Foie Gras Maison
Terrine of duck liver, aspic of Sauternes wine, exotic fruit chutney, toasted country bread, mesclun, truffle, Balsamic vinegar
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from $39
- Our Fresh Fish of the Day caught by Lahaina Fishermen
The Chef creates a different preparation daily
- Locally caught Hawaiian Snapper
Roasted in olive oil, Fennel Fondue, tomato confite, Emulsion of Orange and Ginger
- Scallops and Shrimp au Gratin
Julienne of leeks, Alii mushrooms, shrimp Mornay sauce, Duchess potato
- Marmitako as in St-Jean de Luz Ahi stew, garlic, onion, bell pepper, tomato, potato (When Available)
- Lobster Thermidor An old Classic, baked in Mornay sauce with mustard, herbs, shallots, white wine and fish glaze reduction, Gruyere risotto
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from $36
- Honey glazed Pork Tenderloin
Rhubarb and banana compote, fried sweet potato, ginger marinade sauce
- Gerard’s Confit of Duck
Crisp duck leg, Sarladaise potato with garlic and parsley, frisee lettuce, walnut oil dressing
- Rack of Lamb
Mint and lemon zest crust persillade, potatoes au gratin, tomato confite, natural lamb jus with oregano
- Prime Filet of Beef with Whole Grain Mustard Sauce
Warm Maui onion jam, salsify beignet
- Quail Pie Boneless quails in puff pastry, foie gras, truffles, Cognac, Madeira, quail jus
- Ficasse d'agneau Haleakala lamb stew, mushrooms, pearl onions, rice Pilaf
- Ris de Veau (24h notice) Veal sweetbread sauteed golden brown, mousseline of sweet peas
- Veal Osso Bucco with curry sauce, autumn fruit and vegetables, couscous
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$ 9.50
- Crème Brulée
Rich custard with Tahitian vanilla in caramelized crust of Hawaiian raw sugar
- 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
- Hawaiian Success Delicate layers of macadamia nut /coconut meringue with chocolate and pistachio butter cream
- Tarte Tatin Warm upside down tart with caramelized fruit of the season, vanilla ice cream
- Gerard's homemade Sorbets Rhubarb compote, strawberry jus, macadamia coconut cookie
- Banana au gratin Island banana with crushed Macaroon, Maui dark rum sabayon
- Crème 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
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