Chef Mavro Menu

chef mavro winter menus      Highest food rating in Hawaii 18/20 Gayot and “just announced” 2017 AAA Five Diamond Award
Call (808) 944-4714  1969 S. King St. (5 minutes from Waikiki)  New: Open Tuesday-Saturday; Closed Sunday and Monday.

 4 course Hana Hou Menu 105.00  wine pairings 49.00  OR  6 course Chef’s Menu 152.00   wine pairings 58.00
Menus are flexible as dishes can be moved from one menu to another.

New:  Perigord Truffled Free Range Chicken Dinner for 2 guests to share (380.00/roasted whole bird in two servings; includes meli-melo appetizers and desserts)

4 course Hana Hou Menu

meli-melo salad
hamakua maitake mushroom, upcountry seasonal vegetable, pan fried panisse
roasted beet pepper vinaigrette
pride mountain vineyards, 2014 viognier, sonoma valley

shutome
yukon potato crusted dayboat swordfish, braised radicchio, caper beurre rouge
gran moraine, 2013 pinot noir, yamhill-carlton, oregon

chicken
roasted fresh pasture raised north shore farm chicken
tarragon crust, island cream corn, sunchoke chips, sunflower seed chicken jus
jean foillard, 2014 fleurie, villie-morgon

dessert
your selection from the dessert menu

6 course CHEF’S MENU

lobster
keahole lobster salad, miso eggplant purée
celery root shavings, escarole, crustacean essence vinaigrette
jean marc brocard, 2014 chablis 1er cru montée de tonnerre
or premium selection:
comtesse de cherisey, 2013 meursault-blagny 1er cru, la genelotte monopole

foie gras
sauteed hudson valley foie gras, black mission figs sumac accent
brioche & macnut snow
joh. jos. prim, 2012 spatlese riesling, wehlener sonnenuhr

onaga
bourride of dayboat long tail snapper, braised fennel, confit tomato, aioli emulsion
domaine de terrebrune, 2015 bandol rose, terroir du trias

lamb
all-natural organic niman lamb loin, ratatouille moderne
extra virgin olive oil caper mashed potato, thyme lamb jus
gerard bertrand, 2011 tautavel, hommage aux vignerons
or premium selection:
domaine du vieux telegraphe, 2014 chateauneuf-du-pape “la crau”

cheese course
hawaii island fresh goat cheese dome, poha berry preserve
toasted “pain d’épices”
domaine huet, 2015 vouvray, clos du bourg demi-sec, loire valley

dessert
your selection from the dessert menu

Winter Pear

wine by the glass: from the selection 23.00 (5oz)
from our premium selection 40.00 (5oz)

Tableside Options:

BLACK PERIGORD TRUFFLES –  flown in fresh from france
sliced tableside over truffle-friendly dishes
truffle friendly dishes, add 35.00 per dish

TRUFFLED EGG “OSMOSE”
petersons’ upland farm egg, potato mousseline
pickled shallot, san daniele prosciutto ribbons
with périgord truffles shaved table side
add to menu 60.00
masi, 2011 costasera amarone, della valpolicella classico, veneto (premium selection)

4 Course PERIGORD TRUFFLED CHICKEN DINNER for two guests

meli melo appetizers
roasted island free range chicken in two servings:
truffled ballotine of thigh meat on frisee salad; whole bird carved tableside
garlic cream corn, caper-extra virgin olive oil-mashed potatoes
dessert
380.00/whole bird for two, includes meli-melo appetizers & dessert
jean foillard, 2014 fleurie, villie-morgon

MIYAZAKI WAGYU
grade A5 japanese wagyu medallion, yuzu kosho mochi potato
hobbs shore bacon kabocha, pomegranate glaze
gerard bertrand, 2013 cigalus meritage red, languedoc-roussillon
or premium selection: bergström, 2013 pinot noir, “silice,” chehalem mountains a.v.a.

SUSTAINABLE CAVIAR
russian sturgeon golden osetra served table side with coffee flour blinis & crème fraiche 30 grams (one or two guests) 175.00
billecart-salmon multi-vintage “brut reserve,” mareuil-sur-aÿ 22.00

jeremy shigekane
executive chef

joselito calpito
pastry chef

george mavrothalassitis
chef owner

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

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