Relic Wine Dinner – Tuesday, August 22, 2017

SANSEI & D.K STEAK HOUSE PRESENT

 RELIC WINEMAKER DINNER featuring Schatzi Throckmorton

Tuesday, August 22, 2017

at Sansei Seafood Restaurant & Sushi Bar, Waikīkī    

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

 

 

The tale of Relic wines is a “head-over-heels” love story of two dreamers who followed their shared passion.

The husband and wife team of Michael Hirby and Schatzi Throckmorton specializes in making Rhone varietals, Bordeaux varietals, Pinot Noir, and Chardonnay,

all from older vineyards farmed organically and imbued with all the complexity, aromatics, nuance, and concentration that come from some of the best sites

in Napa Valley and the Sonoma Coast. In addition to making her own wines for Relic, Schatzi is the general manager of the Behrens Family Winery. Behrens Family wines are rich, powerful and delicious!

At this very special dinner, you will taste four spectacular wines – three from Relic and one from Behrens – paired with a special menu created

by Sansei Executive Chef Adrian Solórzano and d.k Steak House Executive Chef Albert Balbas.

 

Appetizer by Sansei Executive Chef Adrian Solorzano

SEARED SCALLOP WITH PROSCIUTTO DE PARMA CRISPS

local corn morel polenta cake, fried ogo, summer vinaigrette and sorrel coulis

Beherns Family “La Danza” Sauvignon Blanc 2014

 

2nd Course by d.k Steak House Executive Chef Albert Balbas

SLOW ROASTED AUSTRALIAN LAMB BELLY WITH CUMIN AIOLI

Nalo Farms baby arugula, Ho Farms cherry tomato confit, herb roasted fingerling potatoes

 Relic Ritual Red Blend 2013 (from Napa Valley)

(41% Mourvedre, 19% Grenache, 19% Syrah, 19% Carignane, 2% Petite Sirah)

 

Intermezzo I from the Sansei Sushi Bar

HAMACHI CARPACCIO

with shiso, local jalapeño, masago finished with truffle ponzu vinaigrette

 

Demi Entrée 1 by Sansei Executive Chef Adrian Solorzano

SMOKED PORK OSSO BUCCO RAVIOLI

tomato concasse sashimi, Asian chimichurri, local soft poached egg topped with herb tempura crisps

Relic “Kashaya” Pinot Noir 2013

 

Intermezzo II from the Sansei Sushi Bar

FRESH HAWAIIAN AHI CARPACCIO

with cilantro, roasted peanuts, and Thai chili vinaigrette

 

Demi Entrée 2 by d.k Steak House Executive Chef- Albert Balbas

SOUS VIDE OF KING NATURAL STRIP LOIN AU POIVRE

garlic Swiss chard, roasted root vegetables, crispy fennel, zucchini puree

Relic “Prior” Cabernet Franc 2012

 

Dessert by DK Restaurants Pastry Chef Cherie Pascua

JAPANESE GREEN TEA CHEESE CAKE

with ume fruit relish

 

COFFEE OR JAPANESE GREEN TEA

 

$85 per person includes 4 wine pairings

(exclusive of tax and gratuity)

Call us for reservations 931-6286

FATHER’S DAY 2017

Join us for Father’s Day – Sunday, June 18th, 2017

 

… Sushi Bar …

FRESH SHUCKED OYSTERS   $24

half dozen oysters served with Maui onion salsa, Asian mignonette and kizami wasabi 

SURF & TURF ROLL   $19

lobster, avocado, and cucumber uramaki topped with torched Wagyu beef, sesame aioli,

micro greens, served with yuzu-truffle soy sauce

Papa Roll   $19

shrimp tempura avocado, cucumber, kaiwari sprouts, and unagi, rolled inside out,

topped with spicy tuna, served with Bubu arare and unagi glaze

Chef’s Sashimi Platter   $55

uni, three pieces otoro, ahi, hamachi, King salmon, kampachi, marlin, scallops

 

… Appetizer …

LUMP CRAB CAKES   $13.95

sweet Maui onion, homemade takuan, truffle pate, avocado puree,

Japanese cucumber slaw

 

… Demi Entrée …

OVEN ROASTED FRESH CATCH WITH SEAFOOD BOUILLABAISSE   $20.95

cams, shrimp, calamari, shaved fennel, sweet Maui onions, King Ali’i mushrooms,

choi sum, fresh herb medley

 

LOCAL HAWAIIAN SEARED AHI SALAD   $14.95

somen noodles, ocean salad, wakame, sweet Maui onion, Ho Farms cherry tomatoes,

long beans, truffle soy sesame sauce

 

… Dessert …

STRAWBERRY PANNA COTTA   $8.95

lemon cake, lemon curd, whip cream, Lappert’s sorbet

 

***We’re sorry, but no discounts can be applied to these specials..***

 

MOTHER’S DAY 2017

Join us for Mother’s Day – Sunday, May 14th, 2017

 

Sushi Bar …

POKE DELIGHT $17

ahi, salmon, marlin, and avocado tossed with Hawaiian salt, sweet Maui onions,

roasted kukui nuts, green onions, masago, sesame oil

MOTHER’S DAY ROLL   $19

lobster , avocado, and cucumber, rolled uramaki style, topped with torched hamachi, aioli,

tobiko, yuzu-truffle soy

CHEF’S SASHIMI PLATTER   $55

uni, three pieces otoro, ahi, hamachi, king salmon, kampachi, marlin, scallops

 

… Appetizer …

LUMP CRAB CAKES   $13.95

sweet Maui onion, homemade takuan, truffle pate, avocado puree with Japanese cucumber slaw

 

… Demi Entrée …

OVEN ROASTED FRESH CATCH WITH SEAFOOD BOUILLABAISSE   $20.95

clams, shrimp, calamari, shaved fennel, sweet Maui onions, King Ali’i mushrooms, choi sum, fresh herb medley

LOCAL HAWAIIAN SEARED AHI SALAD   $14.95

somen noodles, ocean salad, wakame, sweet Maui onion, Ho Farms cherry tomatoes, long beans, truffle soy sesame sauce

 

… Dessert …

STRAWBERRY PANNA COTTA   $8.95

Lemon cake, lemon curd, whipped cream, Lappert’s sorbet

 

***We’re sorry, but no discounts can be applied to these specials..***

 

…”SAKE-LICIOUS”…

A JAPANESE CRAFT SAKE COCKTAIL DINNER

Thursday, March 30, 2017 @ 6:00 PM

featuring… Chandra Lucariello — Director of Mixology & Spirits, Southern Wine & Spirits

Axelrod Colobong — Sansei Executive Chef

Localicious 2017

March 1 – 31 Order the “Localicious Dish” and Support Ag Education in Hawai‘i!  

$1 will be donated to the Hawai’i Agricultural Foundation agriculture education programs.

 

$24.95 — FRESH SEARED LOCAL AHI Fresh seared local Hawaiian Ahi with kimchee stew of Taro brand bean sprouts, Ho Farms long beans, Hau’ula baby bok choy, cucumber slaw and Nalo farm cilantro pesto.

 


 

$17.95 — KONA KAMPACHI ROLL UP Fresh caught Big island Kampachi rolled up with spicy Kampachi, green jalapenos, red habanero Masago, Nalo micro greens, Kahuku sea asparagus with spicy ponzu sauce.