“Chop House Pop-Up” at The Plantation House
The Plantation House Restaurant in Kapalua is featuring a new concept every Thursday. Diners can experience the “Chop House” pop-up restaurant within the restaurant. The themed menu will be featured Thursdays, focusing on a traditional steakhouse format with large cuts of premium meats and traditional sides.
Featured menu items will be large portion steaks and chops such as 8-ounce Filet Mignon, 23-ounce Duroc Pork Tomahawk, 14-ounce Australian Lamb, 12-ounce Prime Sirloin, 26-ounce Bone-in Ribeye, 8-ounce Wagyu Flat Iron and 24-ounce Porterhouse.
A selection of steak sauces – Au Poivre, Madeira Demi, Bordelaise or Béarnaise – will be served alongside the meats which can also be ‘covered’ or ‘smothered’ with Hokkaido Scallops, Shrimp, Crabmeat, Hudson Valley Foie Gras or Gorgonzola Cheese. Many of the Chop House entrées can be shared with a hearty selection of local harvest vegetables and sides to accompany the Chop House experience.
“I am very excited to create another dining experience for our guests to enjoy. Start with our playful pupu selections like Adobo-glazed bone marrow, fresh Pacific oysters on the half shell with Maui onion mignonette, Grilled Kampachi Kama with ponzu or house made Filipino Longganisa sausage corn dogs. Enjoy a table-side presentation of our prime hand-cut steak tartare as our staff combines the traditional accompaniments of capers, red onions, cornichons, parsley and our miso-egg yolk aioli,” Chef Jojo Vasquez says. “We will be serving premium grade selections of Prime and Wagyu steaks presented with grilled citrus and Hawaiian salt. Decadent sauces to compliment our meats along with classic chophouse vegetables and sides featuring our islands harvest are offered à la carte for our guests to design their meal.”
Specially selected, large format wines by the glass will be available to pair with the Chop House menu, with enhanced serving sizes of 8 ounces per glass. Some of the featured selections will be
Melville Chardonnay, Joseph Phelps Chardonnay, Frogs Leap Merlot, Neyer’s Cabernet Sauvignon and Chateau Beau – Site, Bordeaux.
“We really tried to pick some well known wines from California but also some wines that are larger in style that would fit in with what we are doing with chophouse. What I want to do is have the large style of wines fit with the large style of meats. These wines are some that our guests may have had before (by the bottle) but we are opening these up to be poured by the glass, ” explains General Manager Chad Hubbard, who calls Chop House a “not-to-miss event.”
Chop House menu is available Thursdays through the end of the year from 5:30 to 9 p.m. nightly. For information or reservations, please call 808-669-6299.