Chef Ken Hnilo believes in using the freshest, organic ingredients whenever possible,
prefering those that are locally grown and raised.
As a result, the Gilbert's menu changes daily.
What follows are several items that may be found on our menu at this time of year.

First Course

Potato leek soup with braised pork belly and serrano chile

Hawaiian big eye tuna with pulped avocado, orange cells, pickled ginger and wasabi oil

Duet of Lazy Lady Farm organic cheeses with housemade honey crisp apple butter,
raisin-pecan bread and balsamic cream

Grilled rabbit loin with baby beets, local ramps and spicy carrot broth

Caramelized onion tart with pickled beet salad and red wine syrup

Second Course

Hearts of romaine with marinated white anchovies,
crispy garbanzo beans and grainy mustard dressing

Organic green and red leaf salad with candied pecans, Maytag bleu cheese
and balsamic reduction

Third Course

Grilled Hawaiian red snapper with lemon scented orzo, crispy capers
and micro radish salad

Black pepper crusted beef tenderloin with herbed potato puree,
wild mushroom ragu and merlot sauce

Cannelloni of Maui onions, local baby bell peppers, organic ricotta cheese
and red bell pepper broth

Organic Amish chicken with first of the season autumn vegetables,
apple wood smoked bacon and savory chicken broth

Pan seared wild Alaskan halibut with sun dried tomatoes, eggplant caviar,
braised artichokes and citrus butter sauce

Grilled pork loin with butternut squash puree, wilted greens, roasted nectarines
and soy-maple syrup

Irish organic salmon with seared Canadian foie gras, braised organic cabbage
and foie gras sauce

Trio of Grains: caramelized onion strewn toasted quinoa,
green garlic studded pearl barley
and chive Arborio rice

Butter poached lobster with mitake mushroom & sweet pea fricassee,
pea shoots and lemon nage

For the gastronomically adventurous,
Gilbert's also offers a four or six-course surprise Chef's Tasting or Vegetable Tasting,
as well as a wine flight to accompany.

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