|
Main Menu Page
v
Appetizers, Soups,
Salads
v
Specials, Local Favorites, etc.
v
Steaks
v
Desserts, Kids |
|
|
|
Oahu's Only In-House Dry Aging Steakhouse |
|
|
DRY AGING
is the form of hanging loins of beef in
a temperature controlled environment of 30-35 degrees for an
extended period of time. As the meat is dry aging, moisture
is lost, and enzymes breakdown the connective muscle tissue
improving the tenderness of the beef. This produces a
concentration of sweet and nutty flavors that is superb in
taste and texture.
WET AGING is when the beef is vacuum packed in plastic and
sits at temperatures of 34-38 degrees for 7-28 days. Inside
the plastic, the meat ages and tenderizes. Since no moisture
is lost, there is no development in flavor.
HOW TO ORDER OUR STEAKS TO YOUR TASTE
Dry aged meat is already tender by a natural process and is
never bloody. Therefore, you can order your steak done to a
lesser degree than you would if were eating wet aged meat. In
fact, dry aged meat becomes tougher the longer you cook it,
while wet aged meat is cooked longer to tenderize it. If
you’d like a thicker steak broiled medium well or well done,
it will be “butter flied” or opened up. That way it will not
shrink and you’ll get more to eat! |
|
|
RARE ...
Brown-Seared Crust with a Cool Red
Center |
MEDIUM RARE ...
Brown-Seared Crust with a Red
Center |
MEDIUM ...
Outside of steak Well Done, Dark
Brown with a Hot Pink Center |
|
MEDIUM WELL ...
Outside Dark Brown, Inside Done
with a Thin Line of Pink in the Center, but Still Juicy. |
WELL ...
Outside Dark Brown, Center Cooked
Thoroughly |
PLEASE ALLOW ADDITIONAL TIME for
steak cooked Medium, Medium Well or Well. |
|
|
d.k STEAKHOUSE BONE-IN
STEAKS |
22 oz. Bone-In Rib-Eye $37.95
The Rib eye is known generally for its richness. This steak is
the juiciest steak of all. This is our "Premier Steak" ... 30
DAY DRY-AGED |
"PANIOLO" Rib Eye Steak $39.95
22 oz. 30-day dry aged rib eye steak on the bone House made "Paniolo
Style" dry rub, with grilled local onions and cream corn |
"24" Porterhouse Steak $45.00
24 oz. 30-day dry-aged New York & filet on the bone |
|
|
|
|
Filet Mignon 8 oz. $31.95 Petite Filet for the smaller
appetite |
|
Filet Mignon 10 oz. $36.95 Aged for a short period for a
sweet & flavorful taste |
|
Sansei Filet Mignon $33.95 Tender filet of beef, shiitake
mushroom demi glace |
|
Filet Mignon and Crab
Oscar $36.95 Blue Crab Cake, Waialua
asparagus, house made Bearnaise sauce |
|
New York Strip 14 oz. $35.95
This is a very popular steak due to it's hearty and robust flavor |
|
Gomadare New York Strip 14
oz. $36.50 Sweet miso sesame sauce |
|
Au Poivre New York Strip 14
oz. $36.50 Creamy peppercorn demi |
|
|
|
RIB EYE STEAK DINNER FOR
TWO - "FAMILY STYLE" |
(Sorry, No discounts applied)
Choice of: Caesar Salad or Soup du Jour
40 oz. Rib Eye Steak on the bone (aged 30 days) for Two
Our Chef recommends a temperature of Med. Rare
for our Premier Steak!
For temperatures of Medium to Well done, please allow 40 minutes.
Fully loaded 1 lb. Baked
Potato & Vegetable Du Jour for Two
Chocolate Chip Bread Pudding "Ala Mode" for Two
$50 per person
40 oz. Rib Eye Steak on the bone A La Carte $62
(Sorry, no discounts applied) |
|
| |
|
SURF & TURF |
|
(Sorry, no discounts applicable!) |
|
Accompanied with a choice of
Soup du jour or Caesar Salad, Vegetable du jour,
and a choice of Potato Souffle or Steamed White Rice |
|
T-Bone (14 oz) &
Lobster Tail
$65 |
|
With an 8 oz.
Caribbean Lobster Tail |
|
|
T-Bone (14 oz) &
Alaskan King Crab Legs $55 |
|
With 1/2 lb. Steamed Alaskan
King Crab Legs |
|
|
T-Bone (14 oz) &
Monster Shrimp Scampi $50 |
|
With sauteed jumbo
shrimp, garlic butter sauce |
|
|
T-Bone (14 oz) &
Fresh Catch of the Day $45 |
|
With our Macadamia
Nut Crusted, Chili Lime Buerre Blanc |
|
|
|
A 17% pre-discount gratuity
will be added to all discounted checks. |
|
A 17% Gratuity will be added to
parties of 6 or more. |
|
Menu items and prices subject to change without notice. |
|
Main Menu Page
v
Appetizers, Soups,
Salads
v
Specials, Local Favorites, etc.
v
Steaks
v
Desserts, Kids |
