RESTAURANT WEEK HAWAII MENU
We are proud to be part of the 8th Annual Restaurant Week Hawai’i, a celebration of the “Cuisine Scene” in our State. Our Executive Chef Albert Balbas has created a special four-course “Farm to Table” menu featuring some of our NEW and innovative dishes. It will be paired with some of our specialty CF wines made by boutique winemakers and our very own Master Sommelier Chuck Furuya. We KNOW you will enjoy this culinary experience. DINE OUT to support our culinary schools. The students are our future chefs!
Appetizer
D.K Steak House Seafood Raviolis*
Kaua’i prawns, bay scallops and Kona Maine lobster raviolis, lobster-tarragon cream, asparagus, baby spinach, Hamakua Ali’i mushrooms, lemon infused extra virgin olive oil
Wine Pairing: CF Muller Thurgau, “Eurasia” 2013
This stellar, contemporary wine is crafted by one of the true Masters of
DRY German white wines, Paul Furst of Franconia, and Master Sommelier Chuck Furuya.
Second Course
Lyonnaise Salad*
frisee, Nalo Farms baby arugula, sous vide egg, tarragon-basil aioli, shaved radishes, apple cider-bacon dressing, pickled red onions, shaved parmesan cheese
Wine Pairing: Birichino Vin Gris 2013 (Dry Rosé)
This is a delicious, dry rosé from California made with Grenache from the high elevation vineyard in the Sierra Foothills and 125-year-old Cinsault from Lodi. This “Provencal-inspired” rosé is very food friendly.
Main Entrée (Choose one)
Broiled King Natural Beef Tenderloin*
basmati rice, Portuguese sausage-Small Kine Farms cremini mushroom ragout, herbed Naked Cow butter, Waimanalo Farms rosemary jus
Wine Pairing: 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.
Pepper Seared Fresh Island Ahi*
squid ink pasta, kalamata olive tapenade, artichoke hearts, oven roasted Kunia grape tomato relish
Wine Pairing: Ca’ Donini Pinot Grigio 2013
This is a fresh, refreshing, perfectly balanced Italian white wine that is perfect with seafood!
Dessert
Pastry Chef Cherie Pascua’s “Neopolitan” Cake
chocolate chiffon cake, strawberry and vanilla mousse
Coffee or Tea
$62 per person (food only)
Please add $12.95 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
d.k Steak House is a "Hawaiian Reginal" local steak house specializing in offering dry-aged steaks. Our menu offers rich, succulent steaks that are full of flavor, and classic side dishes like their enormous baked potato, creamed spinach, and jumbo shrimp cocktail, d.k Steak is an American classic in Waikiki. d.k Steak House also offers locally grown meats partnershiping with our local ranchers on Oahu, Maui and the Big Island.
d.k Steak is the only restaurant in Hawaii that dry ages their steaks in-house. A labor and time intensive process, true dry aging takes between 14 to 30 days, but the results are well worth the time and effort. True dry aged steaks have more concentrated flavor and character. Nothing exemplifies the benefits of dry aging better then d.k Steak’s signature 22 ounce bone-in rib eye, their juiciest premier steak, which is dry aged for 30 days.
To match the spectacular steaks, the wine list at d.k Steak offers guests an opportunity to enjoy an incredible selection of wines from around the globe, selected by Master Sommelier, Chuck Furuya.
Location/Contact
- Waikiki Beach Marriott, 2552 Kalakaua Avenue, Honolulu, HI 96815
- (808) 931-6280
- Price Range: $$$$
- dkrestaurants.com | Facebook
Hours
- Dinner nightly 5:30 pm to 10:00 pm