PAU HANA TIME: If you haven’t set foot in BLT Steak yet, its new Sunset Menu offers ample excuse to drop in for pau hana drinks and pupu. The menu include individual charcuterie selections at $8 to $10 for the likes of bresaeola, salami, prosciutto or duck rillette, or three choices for $20. There are also poke ($8), snapper ceviche ($7), garlic shrimp ($9), shellfish selections ($7 to $28 for a dozen oysters), hanger steak ($12), truffled fries ($7) and more. The restaurant is in the Trump International Hotel at 223 Saratoga Road. Call 683-7440 …

Nobu Waikiki has launched a new happy hour with cocktails and tapa selections priced at less than $10. Drink specials like a lilikoi margarita and Japanese cucumber-white peach sangria ($8 each) are available 5 to 7 p.m. Sundays to Thursdays, and tapas are available any time during restaurant business hours. Tapas range from kampachi sashimi with agua de chili ($7) to lobster ceviche ($10) to wagyu foie gras gyoza ($8). The restaurant is in the Waikiki Parc Hotel. Call 237-6999 …

SILVER OAK WINE DINNER: Neiman Marcus’ Mariposa restaurant is presenting a special tasting menu prepared by chef Marc Anthony Freiberg through Monday. Included in the $250-per-couple prix fixe dinner is a bottle of Silver Oak, Alexander Valley 2005 and two etched Silver Oak wine glasses. The meal starts with an amuse, followed by four courses: an escargot and Hamakua mushroom stew with gruyere, pancetta and red wine demi; egg ravioli with chicken liver pate, brown butter sage and shaved summer truffle; a main course of Australian lamb chop with foie gras, prosciutto, green peppercorn and strawberry-rhubarb chutney; and dessert of a bittersweet chocolate pate with blackberry compote. Reserve at 951-3420.

ON THE BIG ISLAND: Taking the lead of Sir Paul, Stella and Mary McCartney’s "Meat Free Monday" campaign, the Mauna Lani Bay Hotel and Bungalows’ CanoeHouse Restaurant on the Big Island has joined the eco-conscious initiative. The CanoeHouse’s Meat Free Monday menu will showcase ingredients sourced within 100 miles of the resort, including greens from Hirabara Farms, as well as Hamakua heirloom tomatoes, mushrooms and asparagus, cooked up by chef James Ortiaga, who trained under renowned chefs Joel Rubuchon and Alain Ducasse. Call 881-7911.

Compiled by Nadine Kam. Send notices of menu changes, specials and personnel moves to nkam@staradvertiser.com.