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!
• 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
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
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
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
For tickets and info, visit: https://www.eventbrite.com/e/dk-steak-house-presents-bubbles-tickets-827...