“BUBBLES”—Our Locally Grown to the Max Wine Dinner Series
FEATURING Two Local Certified Somms Christopher Ramelb Advanced Sommelier, Southern Glazer’s Wine & Spirits of Hawai‘i &
Micah Suderman Director of Operations at the Royal Hawaiian Hotel and Certified Sommelier
 
Wednesday, December 11, 2019 at 6:00 p.m. reception, 6:30 p.m. dinner   
Limited to 40 guests     

Sparkling wines and food are a fantastic pairing. Whether it is a French champagne, Italian Prosecco or a Spanish Cava, 
you will find remarkable food paring options for various sparkling wines.
To kick off the holidays, we have two of our favorite
“Hawai‘i-grown” certified sommeliers to guide us to this journey of the “perfect bubbly” parings. These incredible wines will be paired with a farm-to-table menu created by
d.k Steak House Executive Chef Albert Balbas.

Please come on down and join us for our final wine dinner for 2019!

Appetizer:
SASHIMI SAMPLER
FRESH shucked oysters with champagne mignonette, shiso and ikura pearls
Ootoro Sashimi with Kizami Wsabi
Jumbo shrimp cocktail with our house made cocktail sauce.

Wine pairing by Micah Suderman:
Fritz Muller, Perlewein Rosa Trockn, NV

Demi Appetizer
COLD WATER LOBSTER & SUGAR SNAP PEA RISOTTO Butter poached cold water lobster tail with sugar snap pea risotto,
confit of Hamakua Ali’i mushrooms, truffle chive butter

Wine pairing by Christopher Ramelb
Pierre Gimonnet, Cuis Premier Cru, NV

Demi Entrée
BROWN BUTTER ROASTED ONAGA
With red Argentine shrimp and sweet potato hash, charred Kahuku “Super Sweet” local corn-tarragon relish, vine ripened tomato nage.

Wine pairing by Micah Suderman:
Jean Milan, Curve Tendresse Sec, NV

INTERMEZZO
TRUFFLED AHI WITH JALAPEÑO AND MICRO CILANTRO

Entrée
21-DAY DRY AGED “PRIME” NATURE’S NATURAL RIB EYE STEAK
(NO steroids, NO hormones, NO antibiotics, ALL Natural!)
with foie gras butter, peppercorn sauce, smashed fingerling potatoes with pesto
and local baby arugula

Wine pairing by Christopher Ramelb:
Pol Roger, Vintage Brut Rose 2008

Dessert by DK Restaurants Pastry Chef Cherie Pascua
“THE DUO Raspberry Italian “Boba” Soda & Chocolate Raspberry Crunch Bar

Coffee or Tea
$100 per person includes (4) 3 oz. wine pairings
(inclusive of tax and gratuity)
  
Please purchase tickets at DKBubbles.eventbrite.com
or call 808-931-6280 for reservations.