Chef Mavro Menu

   Highest food rating in Hawaii 18/20 Gayot and just announced 2015 AAA Five Diamond Award

   Note: menus are flexible

winter truffle menus

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”

dog point, 2012 sauvignon blanc, “section 94″ marlborough

MeliMelo best2

snapper steamed day-boat snapper chinatown style, shiitake mushrooms, ginger sizzled with grape seed & sesame oil topped with fried cilantro & green onion

joh. jos. prum, 2011 riesling kabinett “wehlener sonnenuhr,” mosel

Catch small

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 gelee, coconut sorbet, sancho crumble

maculan, 2012 dindarello, veneto

Pineapple

hand-crafted candies

* * * 

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

felton road, 2012 chardonnay “bannockburn,” central otago

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

mastroberardino, 2006 taurasi radici “riserva,” campania (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 bar, truffled white chocolate crémeux, burgundy wine poached pear & sorbet, tarragon froth, cocoa nibs hanapepe salt

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)

fresh perigord truffles – flown in from provence sliced tableside over truffle-friendly dishes add 27.00 per dish

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

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 

Caviar Chef's choice small

Chef Mavro – 1969 South King Street – Honolulu – Hawaii – 96826 – (808) 944-4714 – www.chefmavro.com

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