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Plantation House sizzles with new Chop House pop-up Thursdays

Plantation House photo Juicy bone-in ribeyes are 26 ounces of flavor

The Plantation House Restaurant in Kapalua is sizzling with its new Chop House pop-up restaurant within the restaurant on Thursdays with large cuts of premium meats and traditional sides. A limited version of the dinner menu is another option on Thursdays.

Sink your teeth into 8-ounce filet mignons; 23-ounce  Duroc pork tomahawk chops; 14-ounce Australian lamb chops; 12-ounce prime sirloins; 26-ounce bone-in ribeyes; 8-ounce Wagyu flat-irons; and 24-ounce Porterhouse steaks. Sauces include au poivre, Madeira demi, Bordelaise or Bernaise.

Meat cuts may also be “covered” or “smothered” with Hokkaido scallops, shrimp, crabmeat, Hudson Valley foie gras or gorgonzola cheese. Chop House entrees can be shared with a hearty selection of local harvest vegetables and sides.  “I am very excited to create another dining experience for our guests to enjoy,” says Executive Chef Jojo Vasquez. “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, or fish collar, with ponzu or housemade Filipino longganisa sausage corn dogs.”

Enjoy a tableside presentation of prime, handcut steak tartare, capers, red onions, cornichons, parsley and miso-egg yolk aioli.

Specially selected wines by the glass in 8-ounce pours will be available as pairings. These include Melville and  Joseph Phelps chardonnays, Frogs Leap merlot, Neyer’s cabernet sauvignon and Chateau Beau ­– Site, Bordeaux, says General Manager Chad Hubbard.

Dinner hours are 5:30 to 9 p.m. For more details or for reservations, call 669-6299.

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