한국어 Korean

sample menu

the art of pairing food & wine

가을메뉴- 와인과요리의조화

caviar tasting

케비어보기

a side-by-side tasting of three sustainable caviars

세가지맛의유기농케비어

 russian osetra, siberian osetra, white sturgeon

러시안오세트라, 시베리안오세트라, 북태평양케비어

served table side with blinis & crème fraiche (10g each)

flight (one or two guests)190.00

러시안블리니팬케이크, 생크림과함께즐기는즉석테이블요리, 1-2인분용($190)

ayala, multi-vintage “brut majeur, champagne21.00

“lighter & drier style of champagne with bright fruit, showing great finesse & elegance”

마죄르, 프랑스샴페인

가볍고드라이한스타일, 산뜻한과일, 우아한산미

 

grand degustation

11 courses

11가지코스요리

 all of our dishes in tasting portions, for the whole table only

모든요리를테이블에서

menu175.00/per person 메뉴 1 $175

wine pairings with sommelier selections 98.00/per person소믈리에추천와인과함께추가 $98

 

 

from land and sea

육지와바다

4 courses

4코스

watercress – ho’i’o  워터크라스

sumida farm watercress salad, big island fern shoot & heart of palm

maitake mushroom, cherry tomato, purple onion, chervil, yellow curry vinaigrette

워터크라스샐러드, 와사비와데친, 버섯, 체리토마토, 양파위에카레로만든드레싱을첨가

fiddlehead cellars, 2011 sauvignon blanc, santa ynez valley쇼비뇽블랑화이트와인, 켈리포니아

hints of citrus, passion fruit & ripe peaches; restrained & elegant

살짝감도는  감귤, 패션프루트, 잘익은배의미감;절제되고, 우화한산미

catch – raïto  하와이생선

seared day boat catch, braised radicchio in burgundy wine, sautéed baby spinach

 chicharrón, provençale raïto sauce

오늘의신선한생선, 부르건딘와인에익힌라디키오와데친시금치, 생선껍질튀김과레히토소스

domaine tempier, 2012 rosé, bandol 2012 프랑스로제와인

 juicy red berry, cherry & anise; smoky mineral finish

풍부한산딸기, 체리와향료, 끝에감도는미네랄산미

 lamb – tapenade 양고기-타프나드

cépe dusted niman ranch lamb loin, eggplant caviar in brick

sautéed fava beans with manoa lettuce & pearl onion

green & black olive tapenade, sarriette lamb jus

양고기구이, 올리브타프나드와함께  가지요리와파바빈퓌레를곁들임

e. guigal, 2009 crozes-hermitage 2009 크로제에르미타주프랑스레드와인

 complex bouquet of olives, licorice, red & black currants; medium bodied

다양한올리브의향미, 감초, 붉은, 검은건포도, 미디엄바디

or

our sommelier selection소믈리에추천와인

montevetrano, 2009 colli di salerno, campania꼴리살레르노이탈리아레드와인

“unique blend of cabernet sauvignon, merlot & aglianico; silky cherry, currant & blackberry fruit; lush yet delicate”

까베르네쏘비뇽, 메를로의독특한블렌딩부드러운체리, 건포도, 블랙베리향미, 우화한감미

(by the glass 39.00 or add 17.50 to four course pairings)

( $39, 요리와함께는 $17.50))

creamsicle – lilikoi 크림시클(디저트)

passion fruit & vanilla “creamsicle,” sauternes gelée

anise coconut froth, macaroon crisp

바닐라, 패션프루트를층층이얼린디저트, 젤리코코넛, 마카롱과함께

la spinetta, 2012 moscato d’asti “bricco qualia”스피네타이탈리안디저트와인

 floral & citrus notes with hints of oranges &  pears, slightly sweet & refreshing

꽃과감귤의맛과희미한오렌지와배의미감, 달콤하고신선함

menu  85.00메뉴 $85

wine pairings 55.00와인과함께 $55 추가

  

 wine by the glass

 from the selection  18.50 (5oz)메뉴리스트와인 $18.50 (글라스)

from our sommelier selection  39.00 (5oz)소믈리에추천 $39

 dessert wine  15.00 (2.5oz)디저트와인 $15

 inspired by provence & the islands

지역특산물코스요리

6 courses                                                                                                          

 foie gras – balsamic vinegar푸아그라- 발사믹식초

sautéed hudson valley foie gras, poached black mission fig

 jicama, balsamic glaze, portuguese sweet bread crouton

푸아그라, 데친히카마, 포르투갈크루톤

château roumieu-lacoste, 2010 sauternes 2010 샤또프랑스화이트와인

richly textured flavors of apricot, melon & figs; sweet and lush

풍부한미감과살구, 멜론, 무화과의; 달콤함과풍성한산미

ahi – aleppo pepper 참치(하와이포케요리)

 spicy bigeye ahi, ogo, sea urchin-aleppo pepper aioli

basmati rice sushi style, shoyu powder

눈다랑어참치(하와이포케식요리), 성게, 바스마티쌀로만든초밥, 간장소스

shirakabe gura, sho chiku bai, mio sparkling sake, kyoto, japan  교토산사케

 “refreshing and fruity; soft and smooth texture”

신선한과일향과부드럽고감미로운산미

 or

our sommelier selection

kubota manju, junmai daiginjo sake, niigataw 준마이사케

“exquisitely smooth & silky with hints of cedar, wet stone & orange blossom”

정교하고부드러운, 은은한삼나무, 돌과오렌지향미

(by the glass 30.00or add 15.00to pairings)

( $30, 와인페어링은 $15추가)

lobster – lemongrass바닷가재-레몬그라스

lemongrass accented roasted lobster à la coque

fricassée of island avocado, kahuku sweet corn, purple basil, serano ham ribbons

crustacean sphere flavored with espelette, lobster jus

구운바닷가재요리.  레몬그라스아보카도, 옥수수, 바질, 장식을곁들임

breggo cellars, 2011 pinot gris, anderson valley피노그리캘리포니아화이트와인

complex flavors of melon, nectarine & pear: soft, juicy long finish

멜론,천도복숭아그리고배의구성진향미, 부드럽고여운의산미

or

our sommelier selection

comtesse bernard de cherisey, 2011 puligny-montrachet premier cru “les chalumaux”

퓔리니몽라쉐, 2011 프랑스화이트와인
“mineral-driven, intensely focused & earthy; from vines planted in 1946”미네랄의강한산미, 1946 재배된포도로제조

(by the glass 39.00 or add 9.50 to six course pairings)

(와인한잔  $39, 메뉴와페어링시는 $9.50 추가)

choice of선택메뉴

squab – jasmine tea  스콰브-쟈스민

breast in papillote with savoy cabbage & chipolata, jasmine tea squab jus

thigh on dandelion greens, poha berry salad

오븐에구운프랑스식새끼식용비둘기요리, 양배추위에칩폴라타소시지와민들레, 산딸기샐러드와곁들임

château des jacques, 2010 morgon “côte du py”루이자도프랑스 2010 레드와인

 bright aromatic notes of currant & cured meat; mouthwatering acidity

가볍고, 향기로운건포도의힌트와절인고기의, 입안가득한산미

Or 선택

                               wagyu – japonais add 28.00 – 와규- 일본식 $28

100% wagyu beef medallions, sansho jus, yuzu kosho accents

oxtail loco moco, potato mochi  

100% 호주산와규소고기가들어간하와이전통로코모코

ridge vineyards, 2011 lytton springs estate zinfandel, dry creek릿지, 미국 2011 레드와인

 palate staining flavors of raspberry, cassis & black cherry, hints of black olive & licorice

라즈베리, 케이시스열매와검은체리가함께스며든향미와검은올리브와감초가가미된산미

or

our sommelier selection소믈리에추천

ehlers estate, 2009cabernet sauvignon “1886”, napa valley까베르네쇼비뇽, 나파벨리캘리포니아레드와인

“richly textured flavors of blueberry, currant & cherries, seamless, silky & subtle”

블루베리, 건포도, 체리의풍부한향미부드러운산미

(by the glass 39.00 or add 9.50 to six course pairings) (와인한잔 $39, 메뉴와함께페어링은 $9.50 추가)

 goat cheese – arugula염소치즈

hawaii island goat cheese ice cream, strawberry-rhubarb “minute” jam

frankie’s waimanalo green peppercorn, baby arugula

elizabeth’s volcano island honey candies

하와이산염소치즈아이스크림과딸기, 벌꿀드레싱아루굴라채소

cocchi, barolo chinato바를로치나토, 이탈리안디저트와인

“licorice, bitter aromas with sweet red fruit & intense nutmeg & cinnamon”

감초의향미에달콤한과일강한계피의향의어울림

chocolate – black sesame초콜릿

madre hamakua chocolate cremeux, caramelized rice, butterscotch crisp

orange black sesame seed meringue, hazelnut dragées

초콜릿무스와참깨, 오랜지머랭, 헤즐넛사탕카라멜

 broadbent, 10 year malmsey madeira, portugal  마데리아, 화이트디저트와인

light & elegant with hints of toffee & mandarin orange, balanced & smooth

가볍고, 우화한산미, 토피와오렌지향과, 조화롭고부드러운산미”

menu 128.00 메뉴 $128

wine pairings 63.00와인페어링 $63 추가

*모든 가격에는 서비스 팁이 포함되어 있지 않습니다. 서비스에 따라 10-15% 팁을 손님의 재량에 맞게 주시면 감사하겠습니다.

chef mavro  1969 south king street  honolulu  hawaii  96826   (808) 944-4714  www.chefmavro.com