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Chef Mavro
menu
celebrating 1o years of food & wine pairings
1998-2008
three courses
abalone ceviche
croquettes
of cod, red chimichuri, essence of cilantro
starborough,
2007 sauvignon blanc, marlborough,
new zealand
13.00
“full & ripe citrus, bell pepper, spicy, one of
ceviche’s best friends”
roasted squab pot au feu
squab
and mushroom broth, root vegetables, pan crisped mochi
avignonesi, 2005 nobile di montepulciano, italy
15.00
“dried cherry, licorice, mushroom, earth, soft and
supple”
or
our
sommelier rare wine selection,
vincent girardin, 2002 pommard 1er cru les epenots
29.00
“cherry, rose petals, damp earth, and spice”
(add 14.00)
a citrus
trio
caramelized chiboust, marinated
seasonal citrus with shiso, fresh lilikoi sauce, lychee sorbet
jorge ordonez,
2006 sl seleccion especial, malaga,
spain
11.00
“citrus blossoms,
jasmine, honeycomb, and lychee… olé!”
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sixty-nine
dollars
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one hundred
eight dollars
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without wine
selections
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with wine
selections (5 ounces)
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four courses
grilled hamakua mushroom, macaroni gratin
jumbo alii mushroom, jerusalem artichoke,
parmesan chips, cauliflower purée,
sumida
watercress, pancetta vinaigrette
lucien albrecht, 2002 pinot gris cuvée cécile, alsace 15.50
“mineral, green
apple, pear, with a racy finish”
crispy FILLET OF Flounder
rice
flake crust, braised green papaya, brocolini florets, house tamarind
curry
vollrads, 2004 riesling, germany
15.50
“green apple,
floral, mineral, white peach, lemon, not bothered by the curry”
lamb,
return from marrakech
mountain meadow lamb loin,
chick-pea crust, bulghur wheat,
dates and up-country vegetables,
yogurt-garlic sauce
dashe, 2006 zinfandel, dry creek
valley 16.50
“ripe raspberry, cherry, plum, spice,
vanilla”
or
our
sommelier rare wine selection,
chateau
ferrand-lartigue, 1998 st. emilion
29.00
“black currant, tobacco, leather, blackberry, soft
tannins”
(add 10.00)
lilikoi
malasadas
guava coulis, pineapple-coconut ice
cream
blandy’s,
malmsey madeira, 5 year (2.5 ounces)
12.00
“spicy, pear, happy to find his friend from Portugal”
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seventy-eight
dollars
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one hundred
twenty-nine dollars
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without wine
selections
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with wine
selections (4 ounces)
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George
Mavrothalassitis
chef
proprietor
Kevin Chong
Hiromi Okura
chef de cuisine
pastry chef
degustation
menus
grand
degustation
all of our dishes, in
tasting portions, for the whole table only
one hundred sixty-five
dollars per person
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two hundred fifty dollars
per person
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without wine selections
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with sommelier rare wine
selections
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six
courses
seared hudson valley foie gras
five-spiced yellow and red baby
beets, pistachio financier, grapefruit marmalade
gróf
degenfeld, 2006 fortissimo tokaji (2.5 ounces) 12.50
“spice, ripe orange, floral notes,
and honey”
day boat catch provençale
caramelized
baby fennel, green olive purée, sauce monégasque
planeta, 2006
cometa, sardinia 19.50
“tropical fruit,
pineapple, orange zest… white wine from Sardinia
knows his fish”
10th
anniversary keahole lobster a la coque
cream of kahuku corn, chorizo puff,
crustacean essence
jordan, 2005 chardonnay, russian river valley
16.50
“citrus, kiwi, honey, toasted oak and vanilla”
or
our
sommelier rare wine selection,
domaine
vincent girardin, 2005 chassagne-montrachet, 1er cru morgeot 29.00
“spicy, white flowers, candied lemon, long finish”
(add 6.00)
BLACKMORE wagyu beef & corned short ribs
sautéed 100% wagyu rib-eye, house
corned short ribs
fricassée of swiss chard, mustard
crème fraiche, raïto sauce
buoncristiani, 2003 “o. p. c.” claret, napa valley 18.00
“black cherry,
cassis, plum, and vanilla”
or
our sommelier
rare wine selection,
jordan, 2004 cabernet
sauvignon, alexander
valley 29.00
“ripe fruit flavors of cassis,
raspberry, blackberry with polished tannins;
who said that california cabernet sauvignons
were too big for food pairings?”
(add
5.50)
mousse of brie de meaux
fig marmalade-portuguese sweet
bread “au torchon,” hirabara baby greens, candied ginger
lieu-dit
rosnay, 2005 vouvray 16.50
“clean mineral, lemon, tea and honey”
chocolate
black & tan
milk chocolate peanut butter,
blondie, chocolate-coke float, guinness froth
roasted banana sauce, marshmallow
parfait
grahams 10
year old tawny port (2.5 ounces) 12.00
“orange peel, marzipan, walnut, and fruit cake”
one hundred-fourteen
dollars
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one hundred seventy-five
dollars
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without wine selections
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with wine selections (2.5
ounces)
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Chef
Mavro – 1969 South
King Street –
Honolulu –
Hawaii –
96826 – (808) 944-4714 – www.chefmavro.com
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