Chef Mavro Menu

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

note: menus are flexible

winter truffle menus
“fresh perigord truffles – flown in from provence”
sliced tableside over truffle-friendly dishes
truffle friendly dishes, add 27.00 per dish

 chef mavro – guest favorites

4-course winter menu 95.00     wine pairings 60.00

amuse bouche chilled crecy orange, coconut foam

veggies meli melo of tarragon-accented winter root vegetables
étuvée, baked, braised & raw,“sauce verte”
fiddlehead, 2011 sauvignon blanc, “happy canyon”, santa ynez valley

MeliMelo best2

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
ridge vineyards, 2012 lytton springs, sonoma county

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

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 winter truffle menu

6-course menu 128.00      wine pairings 98.00

amuse bouche chilled crecy orange, coconut foam

egg  peterson’s upland farm egg, truffle “osmose,” potato mousseline, pickled shallot, parma prosciutto ribbons, hanapepe salt bread sticks
jean-marc brocard, 2012 chablis premier cru “valourent,” france

foie gras  sesame seed seared hudson valley foie gras purée of cauliflower & cauliflower tempura balsamic glaze, toasted brioche
château roumieu-lacoste, 2011 sauternes  (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  provence-style roasted niman ranch lamb loin, socca blinis & basil ratatouille, sweet spiced lamb jus
piancornello, 2009 brunello di montalcino, italy (premium selection)

cheese brie de meaux mousse, salad of escarole lettuce with lardons, toasted walnut, périgord truffled vinaigrette
domaine huet, 2013 vouvray sec “le haut lieu,” loire valley

pre-dessert watermelon in champagne gelée

chocolate waialua chocolate-crispy rice bar & cranberry white chocolate namelaka, ginger cake & ginger cranberry sauce, candied almonds
fonseca 20 year tawny port  (premium selection)

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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