Locally Grown to the Max

When:
February 27, 2019 6:00 PM
Venue:
d.k Steak House
2552 Kalakaua Avenue Honolulu, Hawaii, 96815

Supporting our local farmers has always been important to us at DK Restaurants. In addition to championing our small farmers, buying local helps preserve our resources. And sustainability is our gift to future generations! Kunoa Cattle Company is passionately committed to local and sustainable food production. Our d.k Steak House Executive Chef Albert Balbas has partnered with Kunoa Cattle Company to create this ultimate tasting menu. Two of our “Hawai‘i-grown” certified sommeliers have selected fine boutique wines that pair perfectly with each course.

Appetizer:

PAN SEARED BRISTOL BAY DAY BOAT SCALLOPS

with ‘Ewa sweet corn, konbu relish, roasted garlic aioli, fennel-lobster saffron jus, micros shiso

Wine pairing by Micah Suderman

2017 Weingut Hans Wirsching Scheurebe

Demi Appetizer

KUNOA BEEF TARTARE

Savora mustard, anchovy, capers, black pepper, salt-cured egg yolk accompanied

with Vino’s housemade sourdough crostini

Wine pairing by Christopher Remalb

Bottex Buget Cerdon Cueille Rose, NV

Demi Entrée

LOCAL BEER BRAISED KUNOA SHORT RIB

with quick pickled celery, whole grain mustard jus, goat cheese fondue, and macadamia nut pesto.

Wine pairing by Micah Suderman

2016 Domaine Faury St. Joseph

INTERMEZZO

TRUFFLED AHI WITH JALAPEÑO AND MICRO CILANTRO

Entrée

20-DAY DRY AGED KUNOA RIB EYE STEAK

with Small Kine Farms cremini mushroom gremolata, red wine bordelaise,

Okinawan sweet potato gratin, Maui Onion confit

Wine pairing by Christopher Remalb

2015 Neyers “Neyers Ranch” Cabernet Sauvignon

Dessert by DK Restaurants Pastry Chef Cherie Pascua

ORANGE CREAMSICLE SEMIFREDDO

with carrot cake squares, sweet carrot puree, local orange slices

Coffee or Tea