holiday menu
the art of pairing food & wine

December 20,2009-January 2, 2010
(contact us for special menus December 24, 25 and New Year’s Eve)

four courses

MAITAKE MUSHROOM INDOCHINE

sautéed with green papaya,  msumida watercress

galangal and kaffir lime

JERMANN, 2007 PINOT GRIGIO, VENEZIA GIULIA, ITALY

“orange blossoms, honey, apricot, apple, spice-minerality, crisp acidity”

day boat catch provenÇale

crusted with black olive, cured lemon, big  wave tomato, capers, fines herbes

braised fennel, lemon thyme emulsion

domaine de chatenoy, 2006 menetou-salon, loire

“citrus, white peach, apricot and minerals, crisp acidity, long finish”

roasted kurobuta pork loin

cured and crispy pork belly, fresh wasabi flavored green apple, puree of parsnips

 sweet and sour pork jus

cesari mara, 2006 valpolicella superiore, ripasso

“ripe blackberry, licorice, leather, spice raisin”
or
our sommelier rare wine selection,
a.f. gros, 2003 bourgogne hautes-cÔtes de nuits
“rich black fruit, damp earth, fine tannins, cassis, black cherry”
 (add 9.50)

lilikoi malasadas

guava coulis, pineapple-coconut ice cream

blandy’s, malmsey madeira, 5 year

“spicy, pear, happy to find his friend from Portugal”

78.00

wine pairings 55.00

 

any wine from the selection 17.50 (5oz glass)
any dessert wine 13.00
any wine from our sommelier rare selection 29.00 (5oz glass)

George Mavrothalassitis chef proprietor
Kevin Chong chef de cuisine	Todd Ashline director/sommelier

GRAND DEGUSTATION

all of our dishes, in tasting portions, for the whole table only

150.00/per person
wine pairings 75.00/per person

six courses

hudson valley foie gras au torchon
crunch of spiced marcona almonds, granny smith tomato marmalade-baby kai choy
caramelized fig vinegar, toasted portuguese sweet bread
fitz-ritter, 2007 gewurstraminer
“lychee, floral, spicy, stony and green apple with a hint of sweetness”

 

tamarind roasted sablefish
 celery, cucumber and red radish marinated in yogurt-lemon-extra virgin olive oil
purée of garlic flavored with espelette
chateau pouilly, 2006 pouilly-fuisse, cuvee 1551
“candied fruit, fig, apricot and orange, mineral”

 

keahole lobster paella
roasted red bell peppers, green olives, fried cilantro, lobster chorizo jus, saffron puff rice

saint clair, 2006 vicar’s choice pinot noir, marlborough
“cherry, raspberry, plum, red currant”
or
our sommelier rare wine selection,

marc colin, 2006 saint aubin 1er cru la chateniÈre
“spicy, white flowers, candied lemon, long finish”
 (add 5.50)

 

100% wagyu beef 

strip loin, burgundy braised short ribs, cream of swiss chard, panisse batons

 fresh waimanalo green peppercorn and sansho sauce  

pauillac de pichon-baron, 2006 pauillac
“cassis, plum, blackberry, leather, vanilla”
or
our sommelier rare wine selection,

clos de marquis, 2003 st julien
 “ripe fruit flavors of cassis, raspberry, blackberry with polished tannins”
 (add 5.50)

 

big island goat cheese quenelle
lemon verbena-watermelon rind chutney, poppy seed biscuit, hirabara greens
millesime, 2005 saumur champigny
“red raspberry, tobacco, damp soil, cranberry, soft tannins”

 

CHOCOLATE & pumpkin

spicy chocolate sauce and pumpkin seed crisp, chocolate marshmallow

pumpkin ice cream   

warres, otima, 10 year tawny

 “dates, raisin, plum, anise, vanilla”

120.00

wine pairings 62.00

 

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