Gerard's Restaurant Maui

Assorted oyster mushrooms, proscuitto ham, fines herbs

Premium tuna, aina lani farm micro greens, homemade taro chips

Fresh duck liver, five spice crust, macadamia nuts, french toast, poha berry compote

Hazelnut oil, creme fraiche, reggiano parmesan cheese

Yellow fin tuna, smoked salmon, lemon, chantilly, ginger, fresh coriander, cucumber, fennel

Cassolette of french escargots, garlic butter, mushrooms, ham, tomato fondue

Classic quenelles just like in burgundy

Tobiko caviar, crunchy vegetables, sweet pepper chutneyr, seaweed

Shiitake and oyter mushrooms nestled in a puff pastry

Fresh ahi tartare with island taro chips

Selection of Hirabara Farm greens, honomu hearts of palm, Hamakua tomato, fresh herbs, radishes, beets, olives, truffle oil vinaigrette

Baby spinach, reggiano parmesan shavings. Balsamic vinaigrette, bacon, essence of tomato, egg mimosa

Terrine of duck liver, aspic of Sauternes wine, pineapple chutney, toasted country bread, mesclun, truffle, balsamic vinegar

Curry vinaigrette, hirabara greens

With grilled scallops, reggiano parmesan shavings and balsamic vinaigrette, tomato essence

Island cucumber, omaopio goat cheese, fresh mint, tomato sorbet

Shrimp dumplings, vegetable julienne

Traditionally prepared with beef broth, croutons, gruyere and parmesan cheese

With omaopio goat cheese and dil

The chef creates a different preparation daily

Roasted in savory olive oil, fennel fondue, potato and carrot puree, emulsion of orange and ginger

Shallots, vermouth, fish glaze, creme fraiche, potato mont-d'or

Tandoori spices, cognac, sabayon. Crab risotto

With olive oil, star anise and savory, fennel fondue with a tomato confite, in an emulsion of orange and ginger

Fingerling pommes frites, garlic petals, frisee lettuce with creamed shallot and tarragon vinaigrette

Lemon grass and ginger curry sauce with coconut milk, brown rice with raisins, banana poi

Madeira and cognac cream sauce, morel mushrooms, beet puree, stuffed artichoke with truffle Soubise

Stewed in red wine, hint of chocolate, glazed pearl onions, lardons, button mushrooms, polenta

Fingerling pommes frites, garlic petals, frisee lettuce with creamed shallot and tarragon vinaigrette

Rosemary scented, potato au gratin, mushroom timbale, lemon or peppermint jelly

Island natural beef, whole grain mustard sauce, warm maui onion jam, salsify au gratin

With whole grain mustard sauce, warm maui onion jam and salsify chips

Pasta with truffle butter

Emulsion of orange and ginger, fennel fondue

Sorbet with a splash of champagne

Rosemary scented, potato au gratin, mushroom timbale, lemon or peppermint jelly

With passion fruit coconut oil vinaigrette

Sorbet with a spash of champagne

Rich custard with gerard's garden lavender in caramelized crust of hawaiian raw sugar

Rhubarb compote, kula strawberry jam, cinnamon

Coffee and chocolate ice cream laced with butterscotch and chocolate sauces, chantilly cream, macadamia nuts and chocolate dust

Orange ice cream, ulupalakua strawberries, grand marnier, chantilly cream and meringue

Warm upside down tart with caramelized fruit of the season topped with vanilla ice cream

Macadamia nut or coconut meringue with chocolate and pistachio butter cream

Baked banana with crushed macaroon, maui dark rum sabayon

Rhubarb compote, strawberry jus, macadamia coconut cookie

Vanilla caramel custard with strawberries scented with kirsch, chantilly and meringue

Cream puffs filled with chocolate mousse, raspberry sabayon

Napoleon filled with lemon curd, local strawberry jam and berries of the day

Gerard's homemade island sorbets with tropical fruits and strawberry jus