Chef Mavro Menu

chef mavro

sourcing the best of the season
ocean. forest. farm. ranch. 

summer menus

Menus    4-courses  $95.00    5 course summer in provence menu  $155.00    Grand Tasting $192.00
(wine pairings additional)

Vegetarian/Vegan menus also available.

chef’s grand tasting

amuse bouche
confit big island abalone, leek salad
lemongrass kanten, seasoned ikura

coquilles saint jacques grenobloise
diver scallop, cauliflower puree and florets, balsamic glaze, caper-citrus sauce
chablis jean marc brocard, premier cru vaulorent 2017

oeuf poche a la poutarge
peterson farm poached egg, sun dried fish roe, yukon potato
san danielle prosciutto
vietti, 2017 roero areneis, piedmont

foie gras
seared hudson valley foie gras, cacao, asian pear
red wine gastrique, toasted brioche
fritz haag, 2015 riesling spatlese, mosel

bourride marseillaise
dayboat onaga, braised fennel, confit tomato, aioli emulsion
domaines sumeire, 2017 cotes de provence rose

keahole lobster
roasted, white asparagus, poppy seeds, garlic-cauliflower emulsion
crustacean jus
capitain-gagnerot, 2015 ladoix 1 er cru

coq au vin
free range island chicken, flambe with cognac & braised in red burgundy
hobbs’ bacon, pearl onions, wild foraged morel mushrooms
enzo boglietti, 2016 langhe nebbiolo, la morra
or
elysian fields lamb
f
ava beans, pearl onion, preserved lemon, ramps, crispy dandelion, lamb jus
comte de lauze, 2015 chateauneuf du pape
or
miyazaki wagyu (add 50.00)
grade A5, green apple, fresh wasabi, crème fraiche
capitain-gagnerot, 2015 savigny les beaune 1er cru

pre-dessert
honeydew melon in champagne gelée, fresh mint

chocolate cremeux
valrhona chocolate, fresh cherries & cherry coulis, roselle & plum sorbet
cocoa nibs-ulu crumbs, essence of basil

mignardises & petits fours

♦ ♦ ♦

summer in provence
5 course menu

coquilles saint jacques grenobloise
diver scallop, cauliflower puree and florets, balsamic glaze, caper-citrus sauce

oeuf poche a la poutarge
peterson farm poached egg, sun dried fish roe, yukon potato, san danielle prosciutto

bourride marseillaise 
day boat onaga, braised fennel, confit tomato, aioli emission

coq au vin
free range island chicken, flambe with cognac & braised in red burgundy
hobbs’ bacon, pearl onions, wild foraged morel mushrooms

strawberry mille-feuille
pone-minute strawberry jam, coconut creme & sorbet
black peppercorn, lime

♦ ♦ ♦

additional treats:

onaga baked in a salt crust add 70 (for two) served tableside
a chef mavro signature “Top 10 Recipes,” GQ Magazine & “Worth It,” Buzzfeed  
longtail snapper, tomato-ogo sauce vierge

chanterelle risotto add 40 served tableside
golden chanterelles, carnaroli aged rice
parmigiano reggiano pastry, crème fraiche

petrossian caviar 160
royal osetra, 30gr, blinis, crème fraiche –  served tableside

♦ ♦ ♦

Jeremy Shigekane, chef/owner
Beverly Luk, pastry chef
George Mavrothalassitis, chef mavro

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

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