Chef Mavro Menu

Highest food rating in Hawaii 18/20 Gayot and AAA Five Diamonds

Hawaii Regional Cuisine influenced by Provence

note: menus are flexible

 hana hou – guest favorites

4-course menu 95.00     wine pairings 60.00

amuse bouche chilled crecy orange, coconut foam

scallop bacon crusted diver scallop, maitake & ho’i’o salad mushroom veloute
jermann, 2012 pinot grigio, venezia giulia

Scallop Chef Mavro restaurant

snapper steamed day-boat snapper chinatown style, shiitake mushrooms, ginger sizzled with grape seed & sesame oil
topped with fried cilantro & green onion
bodegas botani, 2012 moscatel seco, malaga

Catch sizzled

pork berkshire pork loin, house vadouvan curry, braised savoy cabbage crispy skin pork belly
pig and pinot: flight of three 2012 pinot noirs: paul lato, “duende,” santa barbara; greywacke, new zealand;
and bergstrom gregory ranch vineyard, oregon
pinots are available as a flight on their own $39  (2 oz. each);  or as an addition to the four-course wine pairings menu (+$25)

Fall Niman Ranch Pork

pre-dessert watermelon in champagne gelée

pineapple rosemary roasted pineapple & semi-freddo, guava glee, coconut sorbet, sancho crumble
maculan, 2012 dindarello, veneto

Rosemary pineapple edited

hand-crafted candies

* * * 

the tajima wagyu experience substitution for main course add 34.00      addition to either course menu add 45.00

100% wagyu pavé, pomegranate-teriyaki glaze, sauteed kabocha, sumida farm watercress, potato mochi with yuzu kosho accent
bergstrom, 2012 pinot noir, “gregory ranch vineyard,” yamhill-carlton  a.v.a. (premium selection) 39.00

 Fall Wagyu

note: menus are flexible

chef’s menu – fall 2014

6-course menu 128.00      wine pairings 98.00

amuse bouche chilled crecy orange, coconut foam

spicy bigeye ahi, ogo, sea urchin-aleppo pepper aioli basmati rice sushi style, shoyu powder
tournesol, 2012 rosé, napa valley

foie gras  sesame seed seared hudson valley foie gras purée of cauliflower & cauliflower tempura balsamic glaze, toasted brioche
joh. jos. prüm, 2011 riesling auslese “wehlener sonnenuhr,” mosel  (premium selection)

lobster roasted keahole lobster, chorizo taro dumpling upcountry vegetable sauteed in tamarind-tapioca jus
louis jadot, 2011 meursault “charmes,” premier cru, france (premium selection)

lamb tagine, slow simmered niman ranch lamb loin eggplant caviar in brick, couscous, english peas, swiss chard dried cranberry, pearl onion domaine de chevalier, 2008 grand cru classé de graves, pessac-léognan (premium selection)

cheese hawaii island goat cheese with lemon & chive kumquats, molokai ogo, rare hawaiian organic white honey
domaine huet, 2007 vouvray demi-sec “le mont,” loire valley

pre-dessert watermelon in champagne gelée

chocolate acai and waialua chocolate cremeux, tuile crisp acai blackberry sorbet  sand ● coulis
quinta do vesuvio, 2001 vintage port (premium selection)

Summ Acai close up

hand-crafted candies

* * *

wine by the glass  any wine from the selection 19.00 (5oz glass) any wine from our premium selection 39.00 (5oz glass)

CAVIAR TASTING a side-by-side tasting of three sustainable caviars flight (one-two guests) 190.00 russian osetra, siberian osetra, white sturgeon served tableside with blinis & crème fraiche (10g each) ayala, brut “majeur” champagne 21.00 

Chef Mavro – 1969 South King Street – Honolulu – Hawaii – 96826 – (808) 944-4714 – www.chefmavro.com

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