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

Summ MeliMelo close up
Meli-Melo Salad of upcountry vegetables of the day

amuse bouche
chilled baby carrot soup, flavored with orange

vegetables
meli-melo salad of upcountry vegetables of the day, chick pea fritters
sumida watercress salad and puree
jermann, 2012 pinot grigio, friuli-venezia-giulia

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

malasadas
Top 10 Donuts in the U.S.
original lilikoi malasadas, filled with passionfruit curd, on pools of guava coulis, hawaiian vanilla ice cream
“braida” di giacomo bologna, 2010 brachetto d’acqui, piedmont 

Lilikoi Malasadas

hand-crafted candies

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Note: menus are flexible

summer

chef’s menu
inspired by provence and hawaii

menu 165.00  wine pairings 95.00

Spring Duck lo res

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

amuse bouche
chilled baby carrot soup, flavored with orange

abalone
confit big island abalone on baby leek
sea urchin emulsion and uni
wakatake daiginjo “onikoroshi” sake, shizuoka

foie gras 
hudson valley foie gras & mango three ways
“au naturel,” pickle mango   seared, li hing mui mango tatin bavarois, with mango kanten
albert boxler, 2010 gewürztraminer reserve, alsace

lobster
roasted keahole lobster, chorizo taro dumpling
upcountry vegetable sauteed in tamarind-tapioca jus
jean-marc brocard, 2010 chablis grand cru “les clos” (premium selection)

duck
free range duckling from grimaud farm
fried bhutanese rice, black garlic, duck leg bacon, baby carrots, string beans
fennel, star anise duck jus
patz & hall, 2011 pinot noir, “hyde vineyard,” carneros (premium selection)

wagyu
100% wagyu beef medallions, agave crisped brussels sprouts,  san daniele prosciutto
celery root mousse, essence of pinot noir
cenyth 2009 meritage red, sonoma county

Summ Wagyu Beef best edit

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
blandy’s 15 year malmsey madeira (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