Stripsteak

RESTAURANT WEEK HAWAII MENU
Available November 14–20, 2017

FIRST COURSE
Choice of:

B-L-T Wedge
Nueske’s bacon, bleu cheese, herb-buttermilk dressing
Banshee Sauvignon Blanc, Sonoma County, California 2014

OR

King Crab & Lobster Tacos
10 supplement Maui Gold pineapple, avocado mousse

SECOND COURSE
Choice of:

6oz USDA Prime Angus Filet Mignon
Confit marble potatoes, broccolini, bordelaise
Château Courlat, Bordeaux, France 2013

OR

6oz Blackened Ora King Salmon
Smoked trout caviar, roasted butternut squash, basil veloute
Château Courlat, Bordeaux, France 2013

ADD-ONS
Chef’s favorite sides
Mashed potatoes ($12)
Black truffle mac & cheese ($16)
Crispy serranos ($12)

DESSERT
Devil’s Food Cake
Valrhona chocolate dobash, milk chocolate crunch
Dow’s LBV Port, Douro Valley, Portugal 2009

$65 per person (tax and gratuity not included)
+$30 optional wine pairing

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.


RESTAURANT WEEK HAWAII PREMIUM MENU
Available November 14–20, 2017

FIRST COURSE
Makimono Rolls*
Negihama, spicy tuna
Jozen Mizunogotoshi Junmai-Ginjo, Niigata, Japan

Michael’s Ahi Tuna Tartare*
Asian pear, toasted pine nut, sesame oil

Lobster Tacos
Maui Gold pineapple, avocado cream, crispy wonton

Blistered Shishito Peppers
Watermelon carpaccio, espelette pepper, daikon sprout
Dr. F. Weins-Prüm Kabinett Riesling, Mosel, Germany 2015

ENTRÉE
USDA Prime Rib Eye & King Crab Oscar*
Accompanied by chef’s selection of sides
Cascina Luisin ‘Maggiur’ Nebbiolo, Langhe, Italy 2015

Miso-Broiled Diver Scallop*
Supplement 8ea

DESSERT
Devil’s Food Cake
Valrhona chocolate dobash, milk chocolate crunch
Patrick Bottex ‘La Cueille’ Rosé, Bugey-Cerdon, France NV

$85 per person (tax and gratuity not included)
+$35 optional wine pairing

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.


Presenting an evocative and modern twist on the classic American steakhouse, STRIPSTEAK Waikiki offers a refined yet edgy, sexy yet elegant approach to the steakhouse experience. A modern yet welcoming ambiance with design that reflects the local culture and sensibilities, STRIPSTEAK is the steakhouse evolved. Precision at its finest.

A new genre of modern steakhouse, Chef Michael Mina has created a fun and innovative menu, bold in flavor and diverse in inspiration. A highly seasonal and ever-evolving menu reflects the best of local ingredients and global flavors. At STRIPSTEAK, hand-sliced cuts of prized Japanese, Australian and American beef are the star, prepared in Chef Michael Mina’s signature preparation – first slow-poached in butter then seared to perfection. The freshest seafood is flown in on a daily basis for shellfish and raw bar selections, while Skewers & Small Plates, Sushi & Salads, Entrées and Sides round out the menu.

A carefully curated wine list focused on boutique offerings from Bordeaux, Spain, Napa and Australia perfectly complements the STRIPSTEAK experience while artisanal cocktails are handcrafted for before and after dinner libations. All juices, tinctures, bitters and syrups are be hand-squeezed and housemade, while a variety of ice and glassware help to accentuate the drink program and overall experience. In addition, STRIPSTEAK offers a robust selection of Scotch and Japanese whiskeys.


LOCATION/CONTACT

HOURS

  • Open daily, 5pm–10pm