THE STEAKHOUSE. EVOLVED. YEAR 2018 PRIVATE DINING
WAIKIKI Encompassing all the tradition of a classic steakhouse with Chef Michael Mina s modern flair, STRIPSTEAK is the steakhouse Waikiki has been waiting for. Sophisticated. Seductive. Modern. Bucking tradition, STRIPSTEAK Waikiki is the steakhouse evolved. PRIVATE DINING Ideal for leisure or business events, our private space accommodates up to 42 guests for a seated dinner. The restaurant is also available to reserve in its entirety. LOCATION INTERNATIONAL MARKET PLACE 2330 KALAKAUA AVENUE GRAND LANAI HONOLULU, HI 96815 EVENTS CONTACT JORDYN ORIOLE TEL: 8083425018 EMAIL: EVENTS@STRIPSTEAKWAIKIKI.COM managing chef MICHAEL MINA executive chef JAMIE ZAGER EVENTS PHONE: 808.342.5018 seating capacity INDOOR DINING 180 LANAI / PATIO 75 reception capacity FULL RESTAURANT 300 DINING ROOM 200 LANAI / PATIO 100 private dining room SEATED 42 RECEPTION 60 hours of operation DINNER (SUNSAT) 5:00PM10:00PM parking SELF AND VALET PARKING IS AVAILABLE AT THE INTERNATIONAL MARKET PLACE WEB: MICHAELMINA.NET
WAIKIKI culinary vision Chef Michael Mina has created a fun and innovative menu, bold in flavor and diverse in inspiration. A highly seasonal and everevolving menu reflects the best of local ingredients and global flavors. Precision at its finest, STRIPSTEAK Waikiki will feature a menu with all natural certified Prime Angus beef, 35 day dryaged cuts, and Japanese A5 Wagyu beef. Other signature offerings include Instant Bacon starring kurobuta pork belly, tempura oyster and a black peppersoy glaze; the Seafood Tower, with king crab, a whole lobster, oysters, shrimp, sashimi, nigiri, sushi rolls and poke; and, of course, Michael s Lobster Pot Pie served table side with brandied lobster cream, hamakua mushrooms and black truffle. EVENTS CONTACT: JORDYN ORIOLE EMAIL: EVENTS@STRIPSTEAKWAIKIKI.COM EVENTS PHONE: 808.342.5018
a michael mina restaurant { lana'i menu } makimono rolls chef's selection caesar salad tempura anchovy, garlic streusel, parmesan vinaigrette choice of: citrusgrilled local catch usda prime filet mignon & fries devil's food cake kona coffee mousse lunch { 3 course 65 per person } { with dessert course 75 per person } { additional addons } usda prime ny strip steak 20 supplement rib eye 15 supplement tax and gratuity not included Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. executive chef jamie zager
a michael mina restaurant { hawai'i menu } 95 per person blistered shishito peppers watermelon carpaccio, white shoyu, daikon sprouts makimono rolls chef's selection caesar salad tempura anchovy, garlic streusel, parmesan vinaigrette guest choice of: citrusgrilled local catch usda prime filet mignon usda prime rib eye 15 supplement usda prime ny strip steak 20 supplement accompanied by chef's selection of sides devil's food cake kona coffee mousse { additional addons } shellfish tower 40 per person lobster king crab oysters shrimp sashimi sushi roll nigiri poke lobster pot pie to share (serves 23) 95 (for a maximum of 20 guests) 35 day dryaged tomahawk (family style) 90 broiled lobster tail 25 seared foie gras 28 sauces 3 béarnaise, shiitake chimichurri, steak sauce tax and gratuity not included Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. executive chef jamie zager
a michael mina restaurant { o'ahu menu } 105 per person blistered shishito peppers watermelon carpaccio, white shoyu, daikon sprouts kona kampachi poke ikura, yuzu kosho, fresno chili, masago arare makimono rolls chef's selection caesar salad tempura anchovy, garlic streusel, parmesan vinaigrette guest choice of: citrusgrilled local catch usda prime filet mignon usda prime rib eye 15 supplement usda prime ny strip steak 20 supplement accompanied by chef's selection of sides devil's food cake kona coffee mousse { additional addons } shellfish tower 40 per person lobster king crab oysters shrimp sashimi sushi roll nigiri poke tax and gratuity not included lobster pot pie to share (serves 23) 95 (for a maximum of 20 guests) 35 day dryaged tomahawk (family style) 90 broiled lobster tail 25 seared foie gras 28 sauces 3 béarnaise, shiitake chimichurri, steak sauce Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. executive chef jamie zager
shellfish tower 40 per person lobster king crab oysters shrimp sashimi sushi roll nigiri poke a michael mina restaurant { maui menu } 125 per person blistered shishito peppers watermelon carpaccio, white shoyu, daikon sprouts lobster tacos shiso, shrimp, celery, kewpie mayo, tobiko, sweet pea spuma michael s ahi tuna tartare asian pear, pine nut, mint, habanero sesame oil makimono rolls chef's selection { additional addons } lobster pot pie to share (serves 23) 95 tax and gratuity not included (for a maximum of 20 guests) Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. executive chef jamie zager caesar salad tempura anchovy, garlic streusel, parmesan vinaigrette guest choice of: citrusgrilled local catch usda prime rib eye usda prime ny strip steak accompanied by chef's selection of sides devil's food cake kona coffee mousse 35 day dryaged tomahawk (family style) 90 broiled lobster tail 25 seared foie gras 28 sauces 3 béarnaise, shiitake chimichurri, steak sauce
a michael mina restaurant { passed CANAPÉS } begin your stripsteak private dining experience with a selection of delectable traypassed pupus. watermelon & tomato skewers chilled lobster tacos ahi tuna tartare handcut steak tartare instant bacon skewers hudson valley foie gras yuzu vinaigrette 4 shrimp, wonton shell 7 taro chip 6 crispy potato chip 6 kurobuta pork belly, soy glaze 5 pineapple 9 { ohana menu } served family style makimono rolls * michael s ahi tuna tartare * lobster tacos blistered shishito peppers usda prime rib eye accompanied by chef's selection of sides u10 diver scallop supplement 8ea devil s food cake kona coffee mousse 85 per person tax and gratuity not included Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. executive chef jamie zager
EMAIL: EVENTS@STRIPSTEAKWAIKIKI.COM EVENTS PHONE: 808.342.5018
about michael mina MichelinStarred Chef Michael Mina first appeared on the culinary map as executive chef at Aqua Restaurant in San Francisco. Shortly after, Mina s culinary and business vision led to the founding of his company MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened 30 restaurants. His accolades include James Beard Foundation Who s Who of Food & Beverage inductee in 2013 Wine Enthusiast Magazine Restaurateur of the Year 2012, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum s Restaurateur of the Year 2005. Michael Mina has also played an integral part in the development of the San Francisco dining scene, contributing to such outstanding projects as RN74, Michael Mina, PABU, Ramen Bar and Clock Bar. EMAIL: EVENTS@STRIPSTEAKWAIKIKI.COM EVENTS PHONE: 808.342.5018