Chef Mavro Menu

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

Note: menus are flexible

spring menus 4-course menu 95.00

wine pairings 60.00

amuse bouche

veggies meli melo of  spring root vegetables, tapenade vinaigrette on“sauce verte”

wine pairing: tournesol, 2012 rosé, napa 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

wine pairing: joh. jos. prum, 2011 riesling kabinett “wehlener sonnenuhr,” mosel Catch small

 

 

 

 

 

pork berkshire pork loin & crispy belly pho, pickled green papaya, mung bean vermicelli pork consommé, kale & thai basil, aleppo pepper

wine pairing: andis, 2012 cabernet franc, sierra foothills, california Pork pho Spring 2015_1

 

 

 

 

 

pre-dessert watermelon in champagne gelée

pineapple rosemary roasted pineapple & semi-freddo, guava gelee, coconut sorbet, sancho crumble

wine pairing: maculan, 2012 dindarello, veneto Pineapple

 

 

 

 

hand-crafted candies

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note: menus are flexible

chef’s spring menu

6-course menu 139.00      wine pairings 95.00

amuse bouche

oysters poached shigoku oysters on baby leek salad, lemongrass kanten sriracha trout roe, ogo mignonette

domaine laroche, 2012 chablis premier cru “vau de vey,” france

foie gras  seared hudson valley foie gras with island mango foie gras mousse in brioche

royal tokaji, 2008 tokaji aszu, “five puttonyos,” hungary (premium selection)

lobster roasted keahole lobster, lobster kahuku sweet corn & shiso fritter charred poppy seed asparagus, crustacean espelette emulsion moone-tsai, 2012 chardonnay, “charles heintz vineyard,” sonoma coast (premium selection)

lamb   provence-style roasted niman ranch lamb loin, socca blinis & basil ratatouille, sweet spiced lamb jus

louis barruol, 2011 côte rôtie, “nève,” rhône valley (premium selection)

feta pan fried big island feta cheese, long pepper, sage honey crisp salad of poha berry & frisée, mac nut snow

domaine huet, 2009 vouvray, “le haut lieu,” demi-sec, loire valley

pre-dessert

chocolate waialua chocolate bar, yuzu “guri guri,” chiboust, & caramel sesame crumbs, basil essence

blandy’s 15 year malmsey madeira (premium selection)

hand-crafted candies

* * * * * wine by the glass  any wine from the selection 21.00 (5oz glass) any wine from our premium selection 39.00 (5oz glass)

New Spring dish: the tajima wagyu experience substitution for main course add 34.00      addition to either course menu add 45.00 100% wagyu medallions, loco moco, sautéed pa’i’ai, poached quail egg, young carrot vichy “moderne” flavored with ginger & cumin, pinot noir essence

wine pairing: bergstrom, 2012 pinot noir, “silice,” chehalem mountains a.v.a. (premium selection) 39.00 Wagyu Beef Chef Mavro

 

 

 

 

 

sustainable caviar artisan russian osetra sturgeon caviar farm raised in bulgaria served table side with blinis & crème fraiche 1 ounce (one or two guests) 135.00

billecart-salmon multi-vintage “brut reserve,” mareuil-sur-aÿ 22.00

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

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