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

menu 95.00 wine pairings 60.00

amuse bouche chilled crecy orange, coconut foam

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

onaga GQ Magazine “Top 10 Recipe” onaga in a salt crust, tomato, ogo, fresh herbs henri bourgeois, 2010 sancerre, “le md de bourgeois” loire valley

Spring Summ Onaga Salt Crust

lamb  tagine, slow simmered niman ranch lamb loin eggplant caviar in brick, couscous, english peas, swiss chard, dried cranberry, pearl onion ridge vineyards, 2012 geyserville, sonoma county

pre-dessert watermelon in champagne gelée

fig black mission fig & pistachio déclinaison fig poached in spiced burgundy wine • fig & pistachio dumpling • pistachio ice cream pistachio sand maculan, 2012 dindarello, veneto

 

hand-crafted candies

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Note: menus are flexible

Fall 2014

chef’s menu inspired by provence and hawaii

menu 165.00  wine pairings 98.00

amuse bouche chilled crecy orange, coconut foam

scallop bacon crusted diver scallop, forest chanterelles & hoi’o salad mushroom veloute louis jadot, 2010 puligny montrachet, “clos de la garenne,” france (premium selection)

foie gras  sesame seed seared hudson valley foie gras purée of cauliflower & cauliflower tempura balsamic glaze, toasted brioche fritz haag, 2012 riesling auslese “brauneberger juffer,” mosel (premium selection)

lobster roasted keahole lobster, chorizo taro dumpling upcountry vegetable sauteed in tamarind-tapioca jus m. chapoutier, 2012 hermitage, “chante-aloutte”, rhône valley (premium selection)

pork berkshire pork loin, house vadouvan curry, braised savoy cabbage crispy skin pork belly paul lato wines, 2012 pinot noir, “duende,” santa maria valley (premium selection)

wagyu 100% wagyu pavé, pomegranate-teriyaki glaze, sauteed kabocha, sumida farm watercress potato mochi with yuzu kosho accent piancornello, 2009 brunello di montalcino, tuscany (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

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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 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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