T H E S T E A K H O U S E. E V O LV E D. YEAR 2017 P R I VA T E D I N I N G
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 36 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 TEL: 808-800-3589 EMAIL: EVENTS@STRIPSTEAKWAIKIKI.COM managing chef MICHAEL MINA executive chef BEN JENKINS general manager ROBERT VILLANUEVA EVENTS PHONE: 808.800.3094 seating capacity INDOOR DINING 180 LANAI / PATIO 80 reception capacity FULL RESTAURANT 300 DINING ROOM 200 LANAI / PATIO 125 private dining room 40 SEATED 45 RECEPTION hours of operation DINNER (SUN-THU) 5:30PM-10:00PM DINNER (FRI & SAT) 5:30PM-10:30PM 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 ever-evolving menu reflects the best of local ingredients and global flavors. Precision at its finest, STRIPSTEAK Waikiki will feature a menu with all natural certified Angus beef, American Wagyu beef and Japanese A5 Wagyu beef. Other signature offerings include Instant Bacon starring kurobuta pork belly, tempura oyster and a black pepper-soy glaze; the Luau Feast Seafood Tower, with king crab, a whole lobster, oysters, clams, shrimp, sashimi, sushi rolls and poke and Michael s Lobster Pot Pie served table side with brandied lobster cream, hamakua mushrooms and black truffle. EVENTS CONTACT: INGA WINKLER EMAIL: EVENTS@STRIPSTEAKWAIKIKI.COM EVENTS PHONE: 808.800.3094
{ lunch } { lana'i menu } makimono chef's selection caesar salad tempura white anchovy, garlic-pita croutons, parmesan vinaigrette {choice of one} citrus-grilled ora king salmon served with quinoa pilaf allen brothers steak & fries usda prime skirt steak yuzu parfait vanilla chantilly, macerated strawberries, meringue { 3 course - 65 per person } { 4 course - 75 per person } { additional add-ons } allen brothers angus filet mignon 10 supplement usda prime ny strip steak 15 supplement usda prime rib eye 20 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 ben jenkins
{ dinner } { hawai'i menu } signature french fry trio charred edamame toasted almonds, red alaea salt, soy-garlic caramel blistered shishito peppers watermelon carpaccio, espelette pepper, daikon sprouts assorted makimono rolls caesar salad tempura white anchovy, garlic-pita croutons, parmesan vinaigrette {choice of one} accompanied with chef's side selection citrus grilled ora king salmon allen brothers skirt steak devil's food cake kona coffee mousse { 95 per person } { additional add-ons } allen brothers angus filet mignon 10 supplement usda prime ny strip steak 15 supplement usda prime rib eye 20 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 ben jenkins
{ dinner } { oahu menu } signature french fry trio blistered shishito peppers watermelon carpaccio, espelette pepper, daikon sprouts sake & hamachi poke ikura yuzu kosho, fresno chili, crispy rice pearls assorted makimono rolls caesar salad tempura white anchovy, garlic-pita croutons, parmesan vinaigrette {choice of one} accompanied with chef's side selection citrus grilled ora king salmon allen brothers angus filet mignon devil's food cake kona coffee mousse { 105 per person } { additional add-ons } allen brothers usda prime ny strip steak 15 supplement usda prime rib eye 20 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 ben jenkins
{ dinner } { maui menu } signature french fry trio blistered shishito peppers watermelon carpaccio, espelette pepper, daikon sprouts king crab & lobster tacos maui gold pineapple, sinaloa tortilla michaels tuna poke & assorted makimono rolls caesar salad tempura white anchovy, garlic-pita croutons, parmesan vinaigrette {choice of one} accompanied with chef's side selection citrus grilled local fish usda prime ny strip steak or usda prime rib eye devil's food cake kona coffee mousse { 125 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 ben jenkins
{ it's a family feast } { served ohana style } { queen } makimono rolls * blistered shishito peppers watermelon carpaccio, espelette, daikon sake & hamachi poke * ikura, yuzu kosho, fresno chili gondolino brut prosecco, veneto, italy nv - caesar salad tempura white anchovy, parmesan vinaigrette banshee sauvignon blanc, sonoma county, california 2015 - filet mignon & miso black cod accompanied by chef s selection of sides failla pinot noir, sonoma county, california 2014 - devil s food cake kona coffee mousse, chocolate crèmeux dow s late-bottled vintage port, douro valley, portugal 2009 { king } makimono rolls * jozen mizunogotoshi junmai-gingo sake, niigata, japan michael s ahi tuna poke * asian pear, pine nut, habanero-sesame oil king crab & lobster tacos maui gold pineapple, avocado roasted beets burricotta, pistachio granola, sherry vinaigrette banshee sauvignon blanc, sonoma county, california 2015 - instant bacon tempura oyster, black pepper-soy glaze roche de bellene cuvée bellenos rose, burgundy, france 2015 - ribeye & miso black cod accompanied by chef s selection of sides château courlat, lussac-saint-emillion, bordeaux, france 2010 - devil s food cake & tropical fruit kona coffee mousse & strawberry-guava sorbet patrick bottex la cueille rosé, bugey-cerdin, france nv menu 85 per person beverage pairing 35 premium pairing 50 menu 125 per person beverage pairing 45 premium pairing 60 tax and gratuity not included Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. executive chef ben jenkins
{ passed CANAPÉS } begin your stripsteak private dining experience with a selection of delectable tray-passed pupus. watermelon & tomato skewers chilled mini lobster tacos hand-cut steak tartare instant bacon skewers hudson valley foie gras miso black cod yuzu vinaigrette 4 maui gold pineapple, sinaloa tortilla, avocado cream 7 on a crispy potato chip 6 kurobuta pork belly, black pepper-soy glaze 5 pineapple foie gras 9 served in a lettuce cup 7 { menu upgrades } { seafood towers } { accompaniments } luau feast 180 king crab, whole lobster, 6 oysters, 6 shrimp, 6 slice sashimi, 2 sushi rolls, 6 piece nigiri, 2 poke (serves 4-6) ohana family 120 whole lobster, 4 oysters, 4 shrimp, 4 slice sashimi, 1 sushi roll, 4 piece nigiri, 1 poke (serves 2-3) omakase nigiri 5 selections / 10 pieces 57 omakase sashimi 4 selections / 12 slices 60 crab oscar 19 seared foie gras 28 lobster pot pie to share (serves 2-3) 95 (for a maximum of 20 guests) steak accompaniments steak sauce 2 béarnaise 3 shiitake chimichurri 3 tax and gratuity not included Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. executive chef ben jenkins
{ beverage packages } PREMIUM BEVERAGE PACKAGE Premium brand spirits, wine, sparkling wine, beer, soft drinks and coffee Price per person: $40 first hour, $30 second hour SELECT BRAND BEVERAGE PACKAGE Select brand spirits, wine, sparkling wine, beer, soft drinks and coffee Price per person: $35 first hour, $25 second hour CHAMPAGNE, BEER & WINE PACKAGE Wine, sparkling wine, beer, soft drinks and coffee Price per person: $30 first hour, $20 second hour
EMAIL: EVENTS@STRIPSTEAKWAIKIKI.COM EVENTS PHONE: 808.800.3094
about michael mina Michelin-Starred 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: 808.800.3094