Chef Mavro Menu

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

Hawaii Regional Cuisine influenced by Provence

chef mavro spring summer menu

Note: menus are flexible 

Spring Maitake Best

Salad of Maitake Mushrooms

from land and sea

menu 95.00 wine pairings 60.00

amuse bouche
almond tarama froth, cucumber

mushroom
salad of maitake mushrooms, heart of palm, poha berries, sea asparagus tempura
baby arugula, accented with madras curry vinaigrette
henri bourgeois, 2011 sancerre, “la côte des monts damnés,” loire valley
“lively flavors of lemon curd, chamomile flowers & white peach

catch 
steamed day-boat snapper chinatown style, shiitake mushrooms, ginger
sizzled with grape seed & sesame oil, topped with fried cilantro & green onion
on basmati rice
bodegas botani, 2012 moscatel seco, malaga
“aromatic nose of melon, orange blossom & peach; vibrant clean finish

choice of:
lamb 
roasted niman ranch lamb loin “monegasque”
layers of confit maui onion, eggplant, zucchini & tomato, rosemary lamb jus
sumida farm watercress with aϊoli dip
donnafugata, 2009 tancredi, sicily
“elegant cherry, spice & leather notes; cabernet sauvignon & nero d’avola blend
or
                                               wagyu  add 28.00 to the menu
100% wagyu beef medallions, agave crisped brussels sprouts, serrano ham
chimichurri celery root mousse, essence of pinot noi
ridge vineyards, 2011 lytton springs estate zinfandel, dry creek
 “palate staining flavors of raspberry, cassis & black cherry, hints of black olive & licorice
or
our premium wine selection
tenuta sette ponti, 2010 oreno, tuscany
“full bodied bordeaux blend; velvety textured flavors of currant, cedar, cherries & oak”
(by the glass 39.00 or add 16.00 to four course pairings)

pre-dessert
honeydew in champagne gelée

guava 
guava “déclinaison”   confit  chiboust ●  sorbet
white peppercorn pavlova, hibiscus shave ice, vodka coulis
“braida” di giacomo bologna, 2010 brachetto d’acqui, piedmont 
“sweet, slightly sparkling notes of wild berries and lavender; refreshing finish”

mignardises

 

chef’s menu
inspired by provence & the islands
menu 165.00  wine pairings 95.00

Spring Duckling bhutanese rice,    star anise duck jus

Free Range Duckling, fried bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts, braised fennel, star anise duck jus

amuse bouche
almond tarama froth, cucumber

abalone
confit big island abalone on baby leek étuvée
“oursinade,” sea urchin emulsion, uni
bodegas del palacio de fefinañes, 2012 albariño, rias biaxas
“bright citrus fruit & floral aromas, with refreshing acidity & mineral notes

foie gras 
hudson valley foie gras & mango déclinaison
“au naturel,” pickle mango   seared, li hing mui mango tatin bavarois, with mango kanten
albert boxler, 2010 gewürztraminer reserve, alsace
“intense aromas of rose petal & lychee; sweet, spicy finish of grapefruit and white flowers

lobster
roasted keahole lobster, chorizo-crustacean taro dumpling
upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence
louis jadot vignoble, 2009 puligny montrachet, premier cru, “clos de la garenne” (premium selection)
” white peach, lemon & hazelnut aromas with citrus, mineral & butterscotch flavors

duck
free range duckling from grimaud farm in double cooking
fried bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts
braised fennel, star anise duck jus
patz & hall, 2011 pinot noir, “hyde vineyard,” carneros (premium selection)
“complex flavors of plum, raspberry & rose petal; rich & concentrated”
 
wagyu  
100% wagyu beef medallions, agave crisped brussels sprouts, serrano ham
chimichurri celery root mousse, essence of pinot noir
tenuta sette ponti, 2010 oreno, tuscany (premium selection)
“full bodied bordeaux blend; richly textured flavors of currant, cedar, cherries & oak”

cheese
hawaii island goat cheese with lemon & chive
confit kumquats, molokai ogo, rare hawaiian organic white honey
domaine huet, 2007 vouvray demi-sec “le mont,” loire valley
“slightly sweet flavors of peach, quince & honey with balanced acidity”

pre-dessert
honeydew in champagne gelée

Chocolate Lilikoi

Waialua Chocolate Marquise

chocolate
waialua chocolate “marquise,” brick crunch, candied macadamia nuts
dulce de leche, sea salt caramel flan, crème fraiche, lilikoi coulis
ramos-pinto, 20 year tawny port “quinta do bom retiro”  (premium selection)
“bold honeyed flavors of toffee & candied fruits; long, smooth finish ”

mignardises

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

CAVIAR
a side-by-side tasting of sustainable caviars
flight (one-two guests) 190.00
russian osetra, siberian osetra, white sturgeon
served table side 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