LOBSTER NITE AT D.K sTEAK hOUSE STARTING WED. MAY 19, 2010 Four-Course dinner menu created by Executive Chef Jason Miyasaki Wine pairings featurE CF Wines by Master Sommelier, Chuck Furuya. CF wines are always AS elegant as they are food friendly. to make them the best they can be, we have partnered with some BRESAOLA CARPACCIO Thinly-sliced, air-dried cured beef with Lemon Aioli, fresh Asparagus, Capers, drizzle of Hawaiian Chili Water CF Shiraz 2004 Crafted by Serge Carlei, one of Australia's most highly accalimed 2nd Course choice of d.k STEAK HOUSE SALAD Nalo Farm Spicy Greens, Button Mushrooms, Bacon Bits, Bleu Cheese, Hau‘ula Tomatoes & Citrus Emulsion Or CHEF’S SOUP OF THE DAY CF Muller Thurgau, “Eurasia” 2007 This stellar, contemporary wine is crafted by one of the true Masters of DRY German white wines, Paul Furst of Franconia. STEAMED 1 ¼ lb LIVE MAINE LOBSTER With Drawn Butter and Lemon, Chef's Vegetable Du Jour, Choice of Potato Soufflé or Steamed White Rice CF Riesling Medium-Dry “Euro Asian” 2008 This medium dry Riesling is produced by another Winemaker of the Year, Fritz Hasselbach of Gunderloch. The vineyard’s unique sandstone soil creates that distinctive pineapple-tropical character in the perfume and the taste. Dessert: ICE CREAM OR SORBET Coffee or Tea $39 per person food only Three wine pairings, please add $12 per person (A 17% GRATUITY WILL BE ADDED TO PARTIES OF 6 PERSONS OR MORE) For great offers and discounts, text DK to 80850 on your phone! “Attention carnivores, especially beef eaters, this new steakhouse opened in 2004 to rave reviews, giving the national steakhouse chains and the top local steakhouses a run for their money. Locally known Chef DK Kodama along with Hawaii’s top sommelier Chuck Furuya have created the ultimate steakhouse for the 21st century at reasonable prices (especially for Waikiki). Purists will love the prime-grade and dry-aged (in house for 10 days) New York strip & filet mignon, served unadorned (but well seasoned). Or try it served with blue cheese butter (absolutely no calorie counting allowed), three types of peppercorns, and capped with blue crab and bearnaise sauce, or DK’s own island-fusion touch with home-made gomadare sesame seed-miso sauce or shiitake mushroom demi-glace. You might want to get there early and book a table outside on the lanai to watch the sunset on Waikiki Beach.The decor inside is romantic with dim lighting, intimate wooden booths, and tiny bar lights. For nonsteak lovers, the menu also includes a fresh catch, T-bone lamb chops, broiled herb chicken, and osso bucco”. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - d.k Steakhouse General Manager, Ivy Nagayama was recently promoted to Managing Partner by Chef/owner DK Kodama. “Ivy joined our restaurant group in 2000 and helped us open Sansei Honolulu, Sansei Kihei, VINO Honolulu, as well as d.k Steakhouse. She has worked very hard to make us better, and we are proud to have her as a partner, she certainly deserves it”. Previous to joining us, she opened Hoku’s Restaurant-Kahala Mondarin Hotel, Prince Court Restaurant-Hawaii Prince Hotel and Orchid Restaurant-Halekulani Hotel. In addition to her depth of knowledge & experience, Ivy has a real passion for wines and her award winning wine list certainly reflects that. d.k Steakhouse specializes in the finest, corn fed Midwestern beef, which is classically aged for 28 days. Wonderfully tender, juicy & seared to order, using our 1800 degree broiler, all of our steaks are served with our "house" made jus. We also periodically offer a well marbled, rich & tender 8 oz "Kobe Style" Filet Mignon, which is a hybrid
of Japanese Wagyu & American Black Angus. If you are craving a terrific, tender, juicy steak……think d.k Steakhouse. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 22 ounce, 30 day “dry aged” Rib-eye “on the bone” We love the nutty, complex, almost cheesy character of this steak….AND….how remarkably tender it really is. How did we get to this point? First and foremost is our commitment to offer really good food in each of our restaurants. In this case, we felt featuring dry aged steaks was the direction to take in order to fulfill that commitment. It just had to be. Yes, we dry age our own steaks…..in house. (Please refer to our note on the dry ageing process & the intended results). It is way to have better control on the quality. Then we cook our steaks using a “double broiler system”, which heats up to 1800 degrees. This extreme heat sears the outside of the steak quickly, minimizes the juices all dripping out. This system also cooks the steaks evenly on both sides. Yes, this is our house specialty and something well worth a visit with us to taste. |
EVERY WEDNESDAY IS 
Appetizer
