When
Sunday, 15 November
About
The three-course prix fixe menu is available Nov. 7–15 for Honolulu Restaurant Week at $150 per person. It includes USDA prime grade tenderloin carpaccio with capers, sea salt, aged balsamic vinegar, extra virgin olive oil, shaved Parmesan and creamed horseradish; USDA prime grade, 28-day dry-aged, 32-ounce bone-in rib-eye with sauteed asparagus and mashed potatoes; and housemade vanilla lavender crème brulee. The steakhouse is on the sky floor of the Ilikai Hotel.
Organised by
Where
@empiresteakhousehawaii, Honolulu
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