한국어 Korean

Korean blogger Jayoung Lee reviews Chef Mavro

Jayoung Lee blog Chef Mavro

2017년 2월의 마지막밤을 이곳에서 보냈네요.
FOR JAYOUNG LEE 를 위한 메뉴판입니다 ㅎㅎ

이렇게 순차적으로 코스메뉴로 나올 예정이에요.
와인도 식사별로 다 페어링 되어있어서
레드, 화이트 고민할 필요 없이 식사에 어울리는
와인을 즐길 수 있었죠 ^^

Lobster Salad by Jayoung Lee

Lobster in Korean by Jayoung Lee

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Life Delicious with Pat2Bach

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Sample menu. Dishes change according to fresh available ingredients.

THE ART OF PAIRING FOOD & WINE
음식과 와인의 예술적 조화

SUSTAINABLE CAVIAR
케비어
ARTISAN RUSSIAN OSETRA STURGEON CAVIAR
FARM RAISED IN BULGARIA
served table side with blinis & crème fraiche
1 ounce (one or two guests) 175.00
러시안 철갑상어 케비어
블리니와 크림 프란시에와 함께제공됩니다.(1~2인분 약 30g)175.00
BILLECART-SALMON MULTI-VINTAGE “BRUT RESERVE,” MAREUIL-SUR-AŸ 23.00
“harmonious blend of pinot noir, chardonnay & pinot meunier; full & rich, with fine freshness”

HANA HOU

4 course menu 105.00 4 course wine pairings 49.00
4코스
AMUSE BOUCHE
어뮤스 부쉬

VEGGIES
샐러드
méli-mélo of spring upcountry vegetables, tapenade vinaigrette
on “sauce verte”
베르테 소스(파슬리,타라곤 잎,서양부추,고수잎,쳐빌,화와이산 고추,디종머스타드)위에 화와이산 로컬 야채(어린비트,적양무,당근,함초,종려나무순)을 타프나드 드레싱(쉐리와인 식초, 올리브오일,마늘,샬롯,잘게 썬 블랙올리브) 로 버무린 샐러드
TOURNESOL, 2012 ROSÉ, NAPA VALLEY
“aromas of cherry, strawberry & watermelon, balanced refreshing acidity; made from pinot noir”

SNAPPER
도미
steamed day-boat snapper chinatown style, shiitake mushrooms, ginger
sizzled with grape seed & sesame oil, topped with fried cilantro & green onion
표고버섯,생강,고수잎,파를 얹어 중국식으로 쪄낸 생선요리
JOH. JOS. PRÜM, 2011 RIESLING KABINETT “WEHLENER SONNENUHR,” MOSEL
“ripe tropical fruits and crisp green apple; creamy honeyed texture & racy acidity”

PORK
돼지고기
berkshire pork loin & crispy belly pho, pickled green papaya, mung bean vermicelli
pork consommé, kale & thai basil, aleppo pepper
베이컨으로 감싼 돼지고기 안심과 빠싹하게 구운 삼겹살에 베트남 국수, 당근피클, 그린파파야 피클을 더하고 레몬그라스와 타마린드로 맛을 낸 포크 콘소메를 곁들인 요리
ANDIS, 2012 CABERNET FRANC, SIERRA FOOTHILLS, CALIFORN
“smokey aromas of cured meat, black cherry & licorice; silky smooth & rich, with a long finish”
or
our premium selection
BERGSTRÖM, 2012 PINOT NOIR, “SILICE,” CHEHALEM MOUNTAINS A.V.A. 39.00
“explosive aromas of sweet raspberries & violets; plush dark berries & cherries on the finish”

PRE-DESSERT
프리-디저트

PINEAPPLE
파인애플
rosemary roasted pineapple & semifreddo, guava gelee
coconut sorbet, sansho crumble
로즈메리 향을 잎혀 구운 파인애플, 세미프레또(이탈리언 아이스크림의 한종류), 구아바젤리,코코넛 셔볏,산초가루
MACULAN, 2012 DINDARELLO, VENETO
“aromatic nose of ripe citrus fruits & orange blossom; sweet, full-bodied, long finish”

MIGNARDISES

WINE BY THE GLASS
from the selection 23.00 (5oz)
from our premium selection 40.00 (5oz)

addition to course menus add 80.00
추가 추가하실 경우 45.00 추가

100% wagyu pavé, pomegranate-teriyaki glaze, sauteed kabocha
sumida farm watercress, potato mochi with yuzu kosho accent
100% 와규,석류 테리야키소스, 단호박, 서양 미나리,감자모찌와 메운맛을 더한 유자소스
BERGSTRÖM, 2012 PINOT NOIR, “SILICE,” CHEHALEM MOUNTAINS A.V.A. 39.00
“explosive aromas of sweet raspberries & violets; plush dark berries & cherries on the finish”
(premium selection)

chef’s winter menu
6 course menu 152.00 6 course wine pairings 58.00

쁘티 뿌르CHEF MAVRO  1969 SOUTH KING STREET  HONOLULU  HAWAII  96826  (808) 944-4714  WWW.CHEFMAVRO.COM

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