the food
The buffet and the VIP four-course menu, dish by dish
What the buffet puts on the plate, what changes with the season, and how the VIP dinner at Gaylord's Restaurant is built.
Reserve your evening at Kilohana ↗Two ways to dine
| Buffet seating | VIP manor house dinner | |
|---|---|---|
| Format | Buffet line at the luau | Four courses at Gaylord's Restaurant |
| Drinks | Open bar | Champagne toast and one complimentary drink |
| Mains | Kālua pork, seasonal fish, teriyaki chicken, noodles | Fresh catch or short ribs, each with kālua pork |
| Dessert | Pineapple upside-down cake, haupia, banana crème tart | Bread pudding, profiteroles or a seasonal fruit bowl |
| Dietary | Gluten-free, vegetarian and vegan options | Gluten-free, vegetarian and vegan options |
The buffet line
Poi, fresh salads, kālua pork baked in the imu and seasonal fish sit alongside teriyaki chicken, noodles and fresh fruit. The menu changes with the season, so treat this as the usual shape rather than a fixed list.
Poi and kālua pork
Poi is a paste made from taro root, and kālua pork is a whole pig slow-cooked in an imu. Both are staples of a lūʻau table, which is why the pig is brought out for guests to see.
The sweet end
The buffet closes with pineapple upside-down cake, haupia (coconut pudding) and a banana crème tart.
The VIP first course
The four-course dinner starts with a choice of shrimp phyllo or a roasted vegetable tartine, followed by a choice of island caprese or Caesar salad.
The VIP main and dessert
The third course is fresh catch with kālua pork or short ribs with kālua pork. For the fourth you choose taro and Hawaiian sweet bread pudding, profiteroles with vanilla bean ice cream or a seasonal fruit bowl.
Special diets
Gluten-free, vegetarian and vegan dishes are on the menu on both the buffet and the VIP listings, and the offering is subject to seasonal change.