d.k Steak House

Restaurant Week Hawaii Menu

FIRST COURSE
KUNIA VINE RIPENED TOMATO & WAIMANALO BASIL PANZANELLA SALAD*
Nalo Farms baby arugula, marinated mozzarella, pickled red onion, sour dough croutons, shaved parmesan cheese, caramel balsamic dressing

My Essential Rose 2015
An absolutely delicious, med-dry, remarkably light and ethereal pink wine from Provence France made by superstar Master Sommelier Richard Betts.

DEMI ENTRÉE
SEARED DAY BOAT SCALLOPS*
Sweet Kahuku corn ragout, cauliflower puree, yuzu-caper butter

CF Muller Thurgau, “Eurasia” 2014
Dry, effortlessly light & World Class white wine from Franken, Germany

MAIN ENTRÉE
Choice of:

PEPPER SEARED FRESH ISLAND AHI “STEAK & EGGS”*
sunny side up fresh local egg, potato-Brussels sprouts hash, kizami wasabi bearnaise

CF Pinot Noir “Santa Maria Valley” 2014
A perfumed, textured, rich & truly superb Pinot Noir from Chuck Furuya & Gary Burke.

or

15 DAY DRY AGED PETITE BONELESS KING NATURAL RIB EYE*
Roasted Small Kine Farms cremini mushroom jus, kiawe smoked fingerling potatoes, Nalo Farms herbed bone marrow butter

CF Cabernet Sauvignon 2011
For a change of pace, here is a very elegant and a VERY well-textured, feminine-style of Cabernet handcrafted by Master Sommelier Chuck Furuya and Jim Clendenen of Au Bon Climat.

DESSERT
Choice of:

PASTRY CHEF CHERIE PASCUA’S “NEOPOLITAN” CAKE
chocolate chiffon cake, strawberry and vanilla mousse

or

Il Gelato Sorbet or Gelato*

Coffee or Tea

$65 per person (food only)
Please add $13.95 per person for wine pairings
Plus tax and gratuity

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness


A classic American steakhouse with a "Hawaii Regional Cuisine" influence, overlooking one of the world's most famous beaches and offering in-house dry aged steaks.


LOCATION/CONTACT

HOURS

  • Open daily, 5:30pm–10pm

Make a Reservation

Powered By OpenTable