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

* * * 

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

* * *

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