“KAMPAI!” A JAPANESE SAKE CRAFT COCKTAIL DINNER IN KIHEI

“KAMPAI!”

A JAPANESE SAKE CRAFT COCKTAIL DINNER

featuring

Chandra Lucariello Director of Mixology & Spirits, Southern Glazer’s Wine & Spirits of Hawai‘i

&

Dan Fullick Key Account Manager & Sake Specialist, Southern Glazer’s Wine & Spirits of Hawai‘i

 

Thursday, March 21, 2019

6:00 p.m. reception, 6:30 p.m. dinner  

Limited to 40 guests     five courses, five pairings

 

Sake and Japanese cuisine. A match made in heaven! In its purist form, sake can bring forth the savory “umami” magic that delights chefs and diners alike. Add cocktails created by talented “hipster” mixologists, and dinner becomes an exciting adventure!

Our Sansei Kihei Executive Chef Byung Jeoung and our Corporate Head Sushi Chef Masa Hattori have created a contemporary “Japanese pub-style” menu   complemented by premium sakes chosen by sake Specialist Dan Fullick and sake craft cocktails created by Southern Wine & Spirits Director of Mixology & Spirits Chandra Lucariello

 

Appetizer by Sansei Corporate Head Sushi Chef Masa Hattori

HARU NO HASSUN MORIAWASE

-Crab & Scallop with dashi jelly and tobiko

-Grilled shio-koji salmon with spring vegetables, sweet yuzu miso sauce

-Asian style locally caught marlin and lobster ceviche with harusame salad

-House made tamago yaki

-House made tsukemono

Sake paired by Dan Fullick

Kitaya Junmai Ginjo – Fukuoka

Craft cocktail created by Chandra Lucariello

Going Green- Kitaya Kansansui Junmai Ginjo, Alessio Bianco, sugar snap pea syrup, mint, lemon

 

2nd Course by Sansei Kihei Executive Chef Byung Jeoung

GOCHUJANG CHARRED SPANISH OCTOPUS

with grilled Big Island hearts of palm, Kahuku corn, Sumida farms watercress salad, carrot ginger puree, and nori pistou  

Sake paired by Dan Fullick

Kotsuzumi Showers of Blossoms Junmai Daiginjo – Hyogo

Craft cocktail created by Chandra Lucariello

Under the Influence- Kotsuzumi Showers of Blossoms Junmai Daiginjo, Gonzalez Byass Amontillado Sherry, Ho Farms local grape tomatoes, fresh lemon, cane syrup, sesame salt.

 

Sashimi/ Sushi Course by Sansei Corporate Head Sushi Chef Masa Hattori

LOCAL FISH SASHIMI AND NIGIRI SUSHI

A creative and contemporary assortment of local fish sashimi and nigiri sushi.

Truffle Ginger Scallion,

Black Rock Salt and kalamansi with ialapeno jam

Onion masago citrus sauce

Spicy Goma-dare sauce

Sake paired by Dan Fullick

Kasumi Tsuru Sake Kimoto, Extra Dry Ginjo – Hyogo

Craft cocktail created by Chandra Lucariello

Motley Crew- Kasumi Tsuru Sake Kimoto, Extra Dry Ginjo, Fortaleza Bianco Tequila, St. Germain Elderflower, Shiso-Thai Chili water

 

Entrée by Sansei Kihei Executive Chef Byung Jeoung

KOJI CURED NATURE’S NATURAL NEW YORK STEAK

with yukari rice, nori tsukudani aioli, unagi demi-glaze and house made tsukemono

Sake paired by Dan Fullick

Yoshinogawa Echigo Junmai – Niigata

Craft cocktail created by Chandra Lucariello

Fifth Taste- Yoshinogawa Echigo Junmai, Konbu infused Nikka Coffey Grain Whiskey, St. Germain Elderflower liqueur, Lxaardo Amaro Abano

 

Dessert by DK RESTAURANTS PASTRY CHEF CHERIE PASCUAL

OKINAWAN SWEET POTATO “BAKLAVA” A LA MODE

Okinawan sweet potato layered in phyllo, coconut cream, and a drizzle of honey, roasted coconut and macadamia nuts, served with Lappert’s vanilla bean ice cream

Coffee or Tea

 

$89 per person includes five courses and five sake and sake cocktail pairings

(INCLUDES tax and gratuity)

Please call for reservations at 808-879-0004.

Helen Keplinger of Keplinger Winery

Helen Keplinger OF KEPLINGER WINERY
THURSDAY, APRIL 18, 2019 – 6:00 p.m. Reception, 6:30p.m. dinner.

Limited to 40 SEATS

Helen Keplinger is one of California’s true winemaking masters! In 2012, she was named Napa Valley
& The Sierra Foothills, California Winemaker of the Year by prestigious Food & Wine magazine.
She has worked with wine legends such as consultant Michel Rolland, viticulturist David Abreu,
and winemaker Heidi Peterson Barrett, and she was the winemaker for Bryant Family Vineyards
before focusing on her own label. We are honored and excited to feature Helen’s talent,
showcasing her ability to masterfully craft different Rhône grape varieties.

Helen Keplinger’s incredible wines will be paired with a farm-to-table menu created by d.k Steak House Executive Chef Albert Balbas.

APPETIZER
FENNEL POLLEN SEARED BRISTOL BAY SCALLOPS
with herbed cauliflower puree, confit of Hamakua King Oyster mushrooms, roasted fennel butter

2014 KEPLINGER ELDORADO WHITE
(Viognier, Roussanne & Marsanne)

INTERMEZZO
TRUFFLED AHI WITH JALAPEÑO AND MICRO CILANTRO

DEMI ENTREE
KIAWE SMOKED “TAJIMA” AUSTRALIAN WAGYU SHORT RIBS
with roasted kohlrabi, twice cooked fingerling potatoes, thyme jus, and crispy shallots

2013 KEPLINGER “SUMO” RED
(Petit Sirah, Syrah & Viognier)

MAIN ENTRÉE
21-DAY DRY AGED KING NATURAL STRIP LOIN
with summer truffle and gruyere cheese gratin, red wine peppercorn jus, bay leaf gremolata, shaved asparagus.

2015 KEPLINGER LA CALDERA RED
(Mourvedre, Grenache & Counoise)

DESSERT CREATED BY PASTRY CHEF CHERIE PASCUA
DECADENT CHOCOLATE S’MORES BAR
with layers of graham crackers, brownies, chocolate mousse, toasted marshmallow, and strawberry ice cream

COFFEE OR TEA

$90 per person includes three, 4-oz. wine pairings
(INCLUDES tax and gratuity)

Please purchase tickets at DKKeplinger.eventbrite.com
or call 808-931-6280 for reservations

KAMPAI! A Japanese Sake Craft Cocktail Dinner


“KAMPAI!” A JAPANESE SAKE CRAFT COCKTAIL DINNER
featuring Chandra Lucariello Director of Mixology & Spirits, Southern Glazer’s Wine & Spirits of Hawai‘i
and Dan Fullick Key Account Manager & Sake Specialist, Southern Glazer’s Wine & Spirits of Hawai‘i
Thursday, March 14, 2019
6:00 p.m. reception, 6:30 p.m. dinner
Limited to 40 guests five courses, five pairings
Sake and Japanese cuisine. A match made in heaven!
In its purist form, sake can bring forth the savory “umami” magic that delights chefs and diners alike.
Add cocktails created by talented “hipster” mixologists, and dinner becomes an exciting adventure!
Our Sansei Executive Chef Adrian Solorzano and our Corporate Head Sushi Chef Masa Hattori
have created a contemporary “Japanese pub-style” menu complemented by premium sakes chosen
by sake Specialist Dan Fullick and sake craft cocktails created
by Southern Wine & Spirits Director of Mixology & Spirits Chandra Lucariello
Appetizer by Corporate Head Sushi Chef Masa Hattori
HARU NO HASSUN MORIAWASE
-Shrimp & Scallop with dashi jelly and tobiko
-Grilled shio-koji salmon with spring vegetables, sweet yuzu miso sauce
-Asian style locally caught marlin and lobster ceviche with harusame salad
-House made tamago yaki
-House made tsukemono
Sake paired by Dan Fullick
Kitaya Junmai Ginjo – Fukuoka
Craft cocktail created by Chandra Lucariello
Going Green
Kitaya Kansansui Junmai Ginjo, Alessio Bianco, sugar snap pea syrup, mint, lemon
2nd Course by Sansei Executive Chef- Adrian Solorzano
GOCHUJANG CHARRED SPANISH OCTOPUS
with grilled Big Island hearts of palm, Kahuku corn, Sumida farms watercress salad,
carrot ginger puree, and nori pistou
Sake paired by Dan Fullick
Kotsuzumi Showers of Blossoms Junmai Daiginjo – Hyogo

Craft cocktail created by Chandra Lucariello
Under the Influence
Kotsuzumi Showers of Blossoms Junmai Daiginjo, Gonzalez Byass Amontillado Sherry, Ho Farms local grape tomatoes, 
fresh lemon, cane syrup, sesame salt.
Sashimi/ Sushi Course by Corporate Head Sushi Chef- Masa Hattori
LOCAL FISH SASHIMI AND NIGIRI SUSHI
A creative and contemporary assortment of local fish sashimi and nigiri sushi
Truffle Ginger Scallion
Black Rock Salt and kalamansi with ialapeno jam
Onion masago citrus sauce
Spicy Goma-dare sauce
Sake paired by Dan Fullick
Kasumi Tsuru Sake Kimoto, Extra Dry Ginjo – Hyogo
Craft cocktail created by Chandra Lucariello
Motley Crew
Kasumi Tsuru Sake Kimoto, Extra Dry Ginjo, Fortaleza Bianco Tequila,
St. Germain Elderflower, Shiso-Thai Chili water
Entrée by Sansei Executive Chef- Adrian Solorzano
KOJI CURED NATURE’S NATURAL NEW YORK STEAK
with yukari rice, nori tsukudani aioli, unagi demi-glaze and house made tsukemono
Sake paired by Dan Fullick
Yoshinogawa Echigo Junmai – Niigata
Craft cocktail created by Chandra Lucariello
Fifth Taste
Yoshinogawa Echigo Junmai, Konbu infused Nikka Coffey Grain Whiskey,
St. Germain Elderflower liqueur, Lxaardo Amaro Abano
Dessert by DK RESTAURANTS PASTRY CHEF CHERIE PASCUAL
OKINAWAN SWEET POTATO “BAKLAVA” A LA MODE
Okinawan sweet potato layered in phyllo, coconut cream, and a drizzle of honey, roasted coconut and macadamia nuts, served with Lappert’s vanilla bean ice cream
Coffee or Tea
$89 per person includes five courses and five sake and sake cocktail pairings
(INCLUDES tax and gratuity)
Please purchase tickets at SanseiKampai.eventbrite.com or call 808-931-6286 for reservations.

Happy New Year 2019

HAPPY NEW YEAR!!!
Join us on Monday, December 31st for our New Year's Eve Menu Specials. 
We will also be serving our regular dinner menu. 

*On Monday, December 31st -- we will still be doing our Early Bird Special -- 
5:30pm - 6pm 50% of most food & sushi items, first come, first serve.

SUSHI BAR:
24K Nigiri   $25
Fatty Tuna topped with Uni, tobiko, shiso, gold leaf flakes served with 
truffle-ponzu sauce

Waikiki Beach Fireworks Roll   $17.95
10 pc roll featuring shrimp tempura, avocado, cucumber topped with spicy tuna, 
green onions,  
bubu arare, habanero masago served with Hawaiian chili-rayu spicy aioli, 
unagi glaze

Sashimi Dinner   $49.99
Maguro, Hamachi, Salmon sashimi (4 pc each) Kampachi, Hotategai, Tako, Shiromi 
(3 pc each) served with assorted Japanese pickles and kizami wasabi

 
KITCHEN:
Gochujang Charred Octopus   $MP
Sweet Kahuku corn relish, grilled hearts of palm, Sumida Farms watercress 
and gochujang vinaigrette

Wasabi Lettuce Wraps $15.95
creamy salmon-kizami wasabi tartare, Japanese pickles, tobiko, micro greens, bubu arare, 
served with local baby romaine lettuce and yuzu-amazu dipping sauce

Fresh Island Catch En Papillote   $26.95
Local vegetables, side of ginger wild rice and a coconut curry sauce

Surf N Turf   $46.95
Filet of beef tenderloin, Cold water lobster tail, truffle mashed potatoes, 
sautéed asparagus, winter fruit demi 
and watermelon radish carrot salad tossed in yuzu olive oil

DESSERT:
Strawberry Cream Cheese Squares   $7.95
Strawberries folded into a light cream cheese filling on a shortbread crust

… Happy Holiday’s …

Join us on Monday, December 24th & Tuesday, December 25th 
for our Christmas Menu Specials.

We will also be serving our regular dinner menu.
*On Monday, December 24th -- we will still be doing our Early Bird Special -- 
5:30pm - 6pm 50% of most food & sushi items, first come, first serve.

SUSHI BAR:
Hawaiian Candy cane Carpaccio   $17.95
Ahi, Kona Kampachi served with jalapeño emulsion, cilantro, yuzu tobiko, 
cucumber sunomono

Rudolph The Red Nose Rain-deer   $24.95
12 pc roll featuring shrimp tempura, avocado, cucumber roll topped with spicy crab, avocado, salmon and tuna sashimi.  
Finished with habanero masago, spicy mayo and sriracha

Sashimi Dinner   $49.99
Maguro, Hamachi, Salmon sashimi (4 pc each) Kampachi, Hotategai, Tako, Shiromi (3 pc each) 
served with assorted Japanese pickles and kizami wasabi

 
KITCHEN:
Tempura Fried Squash Blossoms   $10.95
Stuffed with Chorizo and ricotta and a coriander leaf crème fresh

Herb Crusted Fresh Catch   $28.95
Cauliflower puree, asparagus, lobster cream, and parmesan crisp

Braised Pork Shank   $30.95
White bean cassoulet, local corn, daikon and watercress salad tossed in olive oil


DESSERT:
Green Tea Crepe Cake   $7.95
Crepes layered with green tea white chocolate mousse, strawberry sauce and fresh fruit

Thanksgiving

Join us on Thursday, November 22nd for our Thanksgiving Specials. 
We will also be serving our regular dinner on this evening.

SUSHI BAR:
“Pumpkin Pie”   $14.95
Kabocha pumpkin tempura, topped with spicy tuna, tobiko, masago arare, avocado puree, and a cranberry-unagi glaze

Mayflower   $16.95
Shrimp tempura, spicy salmon, avocado, cucumber, pickled radish, wrapped in sesame soy paper, served with mango-cilantro vinaigrette

Sashimi Feast   $49.99
Maguro, Hamachi, Salmon sashimi (4 pc each) Kampachi, Hotategai, Tako, Shiromi (3 pc each) served with assorted Japanese pickles, 
and kizami wasabi

KITCHEN:
Traditional Roast Turkey Dinner   $29.95
Roasted turkey, shitake mushroom-Portuguese Sausage stuffing, turkey gravy, cranberry sauce, yams, and mashed potatoes

Bacon Wrapped Bristol Bay scallops   $28.95
Butternut squash risotto, roasted garlic almond butter and a Mari’s Garden mixed micro green salad

DESSERT:
Pumpkin Cream Cheese Roll   $7.95
Vanilla ice cream

Battle of the Booze III – Craft of the Titans @ DK Steak House

BATTLE OF THE BOOZE III  “CRAFT OF THE TITANS”

 CRAFT COCKTAILS vs. CRAFT BEERS

 

Thursday, September 27, 2018 at DK Steak House

6:00 p.m. reception, 6:30 p.m. dinner  

3 Different Craft Cocktails, 3 Different Craft Beers, and 4 courses featuring local beef from Kunoa Ranch

Limited to 50 guests

 

Some foods just cry out for a n(ice) cold beer! And some foods beg to be paired with a great libation!

Our d.k Steak House Executive Chef Albert Balbas has

created a menu for the ultimate “tasty” showdown between libations and brewskis.

Indulge in three delicious courses paired with BOTH handcrafted cocktails created by

Chandra Lucariello Director of Mixology & Spirits, Southern Glazer’s Wine & Spirits

and Craft beers paired by Dave Power Non-Certified Beer Aficionado, Southern Glazer’s Wine & Spirits

Each will be vying for taste supremacy. Come down and YOU can be the judge!

 

Mirror, mirror on the wall, which is the fairest pairing of them all?

 

Appetizer

PAN SEARED BRISTOL BAY SCALLOP

with fig balsamic, kabocha puree, sherry-foie gras sauce, grilled frisee

CHANDRA’S CRAFT COCKTAIL PAIRING

“Two if By Sea”

Ki No Bi Kyoto Gin, Aperol Aperitivo, Hartley & Gibson Amontillado Sherry,

balsamic reduction, torched rosemary

DAVE’S CRAFT BEER PAIRING

Lindeman’s Strawberry Lambic

Belgium, ABV 4.10% (style: Lambic – Fruit)

Intermezzo I

COMPRESSED WATERMELON WITH CAJUN SEARED AHI

shiso, fired ogo and kizami wasabi

Demi Entrée

RED WINE & HERB BRAISED KUNOA BEEF SHANK RAGOUT

with paccheri pasta, Di Stefano burrata, confit of Roma tomatoes, gremolata

CHANDRA’S CRAFT COCKTAIL PAIRING

“Farmers Market”

El Silencio Mezcal, Fortaleza Reposado, 5-spice beet Syrup, Fino sherry, fennel

DAVE’S CRAFT BEER PAIRING

Big Island Brewhaus Monk’s Brunch

Waimea, Hawaii, ABV 4.5% (style: Belgium Pale Ale)

Intermezzo II

HAMACHI CARPACCIO

with red jalapeño, tobiko, shiso and truffle ponzu vinaigrette

Entrée

GRILLED 28-DAY DRY AGED KUNOA RIB EYE STEAK

with aged Cheddar gratin, roasted Romanesco, bay leaf chimichurri

CHANDRA’S CRAFT COCKTAIL PAIRING

“Making the Cut”

Nikka Pure Malt Taketsuru Japanese Whiskey, Alessio Vermouth di Torino, Fernet, fleur de sel

 

DAVE’S CRAFT BEER PAIRING

Gigantic Pipewrench Gin Barrel Aged IPA

Oregon, ABV 8% (style: American Double/ Imperial IPA)

Dessert

DK Restaurants Pastry Chef Cherie Pascua

CHOCOLATE SMORE’S BAR

Graham cracker crust, chocolate mousse, torched marshmallows, fresh berries,

and housemade strawberry gelato

Coffee or Tea

$89 per person includes four courses, three beer and three cocktail pairings,

(Price also includes tax and gratuity)

  

Tickets for this event can be purchased on DKcraftofthetitans.Eventbrite.com

Or please call for reservations 808-931-6280

Bruce and Barbara Neyers Wine Dinner

 

Meet California’s Iconic Winemakers – Bruce and Barbara Neyers of Neyers Winery in Napa Valley

Tuesday, August 7, 2018 at 6:00 p.m. at Sansei Waikoloa

Teen-age sweethearts Bruce and Barbara Neyers have been married for more than 50 years! Thirty six years ago, they began making their stellar Napa Valley wines. Bruce’s depth of experience working in California and Europe contributes to the quality and the “soulfulness” of his wines. Both Bruce and Barbara passionately believe in sustainable practices both in the vineyard and the winery and together with their masterful winemaker Tadeo Borchardt, they create the highest quality artisanal wines done right. Master Sommelier Chuck Furuya has ALWAYS referred to Bruce as the “Wine Yoda” and is always amazed at his depth of knowledge.

On this evening, you will have the opportunity to meet Bruce and Barbara, and enjoy their wines paired with a contemporary menu created by our Sansei Waikoloa Executive Chef Shane Torres and .d.k Steak House Executive Chef Albert Balbas .

Mark your calendars! This is going to be an incredible evening!

 

APPETIZER

d.k Steak House Executive Chef Albert Balbas

SLOW ROASTED KUROBUTA PORK BELLY

with a crispy “Small Kine Farms” cremini mushroom risotto cake, Swiss chard, and red wine rosemary jus

2016 Neyers Carignan “Evangelho Vineyard”

INTERMEZZO

d.k Steak House Executive Chef Albert Balbas

TRUFFLE CAJUN SEARED HAWAIIAN AHI with cilantro pesto, ponzu, crispy garlic chips, and lemon garlic aioli

2ND COURSE

Sansei Waikoloa Executive Chef Shane Torres

SEARED SCALLOP WITH SQUID INK PASTA Mari’s Gardens mixed greens, Limoncello vinaigrette, roasted garlic-almond butter, shaved beets, and fennel

2016 Neyers “304” Chardonnay

INTERMEZZO

Sansei Waikoloa Executive Chef Shane Torres

SHRIMP CEVICHE with fried quinoa, cilantro, sweet Maui onions, and yuzu juice

MAIN ENTRÉE

d.k Steak House Executive Chef Albert Balbas

“ANDREW’S MEAT” TAJIMA WAGYU STRIP LOIN pancetta haricot verts, au poivre sauce, grilled Hamakua Ali’i mushrooms, and smashed fingerling potatoes

2014 Neyers “Neyers Ranch” Cabernet Sauvignon & 2010 Neyers “Napa Valley” Merlot

DESSERT

DK Restaurants Pastry Chef Cherrie Pascua

MAUI GOLD PINEAPPLE BREAD PUDDING with housemade haupia squares, candied macadamia nuts, and crème Anglaise

Coffee or Tea

$125 per person includes four, 3-oz. wine pairings, tax and gratuity

For reservations, please call 808-886-6286.

Bruce and Barbara Neyers Wine Dinner

 

Meet California’s Iconic Winemakers – Bruce and Barbara Neyers of Neyers Winery in Napa Valley

Wednesday, August 1, 2018 at 6:00 p.m. at d.k Steak House

Teen-age sweethearts Bruce and Barbara Neyers have been married for more than 50 years! Thirty six years ago, they began making their stellar Napa Valley wines. Bruce’s depth of experience working in California and Europe contributes to the quality and the “soulfulness” of his wines. Both Bruce and Barbara passionately believe in sustainable practices both in the vineyard and the winery and together with their masterful winemaker Tadeo Borchardt, they create the highest quality artisanal wines done right. Master Sommelier Chuck Furuya has ALWAYS referred to Bruce as the “Wine Yoda” and is always amazed at his depth of knowledge.

On this evening, you will have the opportunity to meet Bruce and Barbara, and enjoy their wines paired with a contemporary menu created by our d.k Steak House Executive Chef Albert Balbas and Sansei Waikīkī Executive Chef Adrian Solorzano.

Mark your calendars! This is going to be an incredible evening!

 

APPETIZER

d.k Steak House Executive Chef Albert Balbas

SLOW ROASTED KUROBUTA PORK BELLY

with a crispy “Small Kine Farms” cremini mushroom risotto cake, Swiss chard, and red wine rosemary jus

2016 Neyers Carignan “Evangelho Vineyard”

INTERMEZZO

d.k Steak House Executive Chef Albert Balbas

TRUFFLE CAJUN SEARED HAWAIIAN AHI with cilantro pesto, ponzu, crispy garlic chips, and lemon garlic aioli

2ND COURSE

Sansei Waikīkī Executive Chef Adrian Solorzano

SEARED SCALLOP WITH SQUID INK PASTA Mari’s Gardens mixed greens, Limoncello vinaigrette, roasted garlic-almond butter, shaved beets, and fennel

2016 Neyers “304” Chardonnay

INTERMEZZO

Sansei Waikīkī Executive Chef Adrian Solorzano

SHRIMP CEVICHE with fried quinoa, cilantro, sweet Maui onions, and yuzu juice

MAIN ENTRÉE

d.k Steak House Executive Chef Albert Balbas

“ANDREW’S MEAT” TAJIMA WAGYU STRIP LOIN pancetta haricot verts, au poivre sauce, grilled Hamakua Ali’i mushrooms, and smashed fingerling potatoes

2014 Neyers “Neyers Ranch” Cabernet Sauvignon & 2010 Neyers “Napa Valley” Merlot

DESSERT

DK Restaurants Pastry Chef Cherrie Pascua

MAUI GOLD PINEAPPLE BREAD PUDDING with housemade haupia squares, candied macadamia nuts, and crème Anglaise

Coffee or Tea

$89 per person includes four, 3-oz. wine pairings, tax and gratuity

Please purchase tickets at DKNeyers.eventbrite.com or call 808-931-6286 for reservations.

Meet Star Wine Maker Gavin Chanin

Meet Star Winemaker Gavin Chanin
of Chanin Winery in Santa Barbara and Lutum Winery in Lompac
 
Tuesday, June 5, 2018
 
6:00 p.m. at Sansei Waikīkī
Limited to 45 seats
 
We’re very fortunate to have one of Santa Barbara’s star winemakers, Gavin Chanin, join us at Sansei Waikīkī. Gavin is one of the most highly acclaimed winemaking “Turks” of the “New Age.” His style of winemaking focuses on prime, single-vineyard Chardonnay and Pinot Noir sites in small batch production. To best showcase Gavin’s incredible talent, we will sample FOUR wines from FOUR different growing areas of California paired with a contemporary Asian menu created by our
Sansei Waikīkī Executive Chef Adrian Solorzano.
 
APPETIZER
BACON WRAPPED DAY BOAT SCALLOP
with house made basil pasta, cauliflower puree, fried leeks,
olive oil cured cherry tomatoes, and pea shoots
 
2013 Chanin Chardonnay “Sanford & Benedict”
 
INTERMEZZO
CONTEMPORARY KAMPACHI AND KING SALMON CRUDO
New Zealand King Salmon, Big Island Kampachi, Hawaiian sea salt, micro shiso,
tobiko and yuzu-citrus emulsion
 
DEMI ENTREE
ALEPPO PEPPER AND COFFEE GRILLED
KING NATURAL FLAT IRON STEAK
with bay leaf chimichurri, fresh arugula tossed with olive oil and red wine reduction, grilled marinated red onions, herb fried Maui Surfing Goat cheese crumbles
 
2013 Chanin Pinot Noir “Los Alamos”
 
MAIN ENTRÉE
TENDER BRAISED AND GRILLED PORK TENDERLOIN
with smoked beet coulis, duck fat fingerling potatoes, roasted heirloom carrots,
baby beet greens tossed in olive oil, Dijon pork demi glaze, chicharron crumbles
 
2013 Lutum Pinot Noir “Bien Nacido”
2013 Lutum Pinot Noir “La Rinconda”
 
DESSERT
CHOCOLATE PIÑA COLADA DELIGHT
house made chocolate brulee, flaky puff pastry filled with haupia cream, topped with warm caramel pineapple compote, accompanied with fresh berries
and house made strawberry ice cream
 
Coffee or Japanese Green Tea
 
$89 per person includes four, 3-oz. wine pairings, tax and gratuity
 
Please purchase tickets at sanseichanin.eventbrite.com
or call 808-931-6286 for reservations.