‘Chop House’ pop-up debuts at The Plantation House
KAPALUA – The Plantation House Restaurant last week launched its new concept “Chop House” pop-up restaurant within the restaurant. The themed menu will be featured Thursdays at the restaurant and will focus 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 eight-ounce Filet Mignon, 23-ounce Duroc Pork Tomahawk, 14-ounce Australian Lamb, 12-ounce Prime Sirloin, 26-ounce Bone-In Ribeye and eight-ounce Wagyu Flat Iron and 24-ounce Porterhouse.
A selection of steak sauces – Au Poivre, Madeira Demi, Bordelaise or Barnaise – 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 entrees can be shared with a hearty selection of local harvest vegetables and sides to accompany the Chop House experience.
Chef Jojo Vasquez said, “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. 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 Chop House vegetables and sides featuring our island’s harvest are offered a 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 eight ounces per glass. Some of the featured selections will be Melville Chardonnay, Joseph Phelps Chardonnay, Frog’s 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 Chop House. 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. We are hoping to create a not-to-miss Thursday event where guests are waiting for the next Thursday when Chop House opens again,” added General Manager Chad Hubbard.
Chop House menu is available Thursdays through the end of the year from 5:30 to 9 p.m. For information or reservations, call 669-6299 or visit www.theplantationhouse.com.