Chef Mavro Menu

chef mavro
Hawaii Regional Cuisine Spring Menus

see our Mother’s Day Menu on the blog

a la carte
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Guest Favorites menu ($95)    4-courses with complimentary pupus
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Chef’s Grand Tasting Menu

a la carte menu

meli-melo 15.00
heart of palm, pa’i’ai, sauce verte

bigeye ahi & opah poke 19.00
ogo, chives, aleppo pepper, taro crisp

egg “poutargue” 21.00
peterson egg, yukon potato, san danielle prosciutto, sun-dried fish roe

foie gras parfait 22.00
hibiscus, asian pear, yuzu, malasada

hawaii island goat cheese 17.00
poha berry jam, ogo, kiawe white honey

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dayboat catch 31.00
bouillabaisse, saffron, fennel, tomato, rouille

keahole lobster 36.00
kale, ginger, okra, soursop

onaga baked in a salt crust – Chef Mavro signature
longtail snapper, spinach, tomato-ogo-herbs (serves 2-4) 140.00/10oz

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island free range chicken 30.00
tarragon mousse, island cream corn, swiss chard, foie gras jus

lamb 38.00
elysian fields loin of lamb, english peas, black & green tapenade

miyazaki wagyu fricassee 50.00
chimichurri, breadfruit, warabi, mustard seeds

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sides 12.00    ginger scallion basmati rice    seasonal vegetables   creamed corn   caper mashed potato

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petrossian caviar 160.00
royal osetra, 30 gr. served table side with blinis & crème fraiche

Our ingredients are seasonal and locally sourced.


chef mavro’s grand tasting menu – spring

9 courses grand tasting menu 185.00/guest    wine pairings of premium selections 82.00/guest

amuse bouche

bigeye ahi & opah top grade seared ahi & cured opah, oven-dried tomato fines herbes, watercress, calamansi juice, ikura
wakatake daiginjo “onikoroshi” sake, shizuoka

egg poutargue peterson egg, sun-dried fish roe, yukon potato, san danielle prosciutto
chateau musar, 2006 blanc, bekaa valley lebanon

seared foie gras black sesame seeds, rhubarb & strawberry minute jam green peppercorn, okinawa potato
chateau gravas, 2015 sauternes

bouillabaisse day boat catch, saffron, fennel, tomato, rouille
domaine ott, 2016 by ott rose, cotes de provence

keahole lobster kale, ginger, okra, soursop
albert bichot, 2014 chassagne-montrachet

free range island chicken tarragon mousse, island cream corn, swiss chard, foie gras jus
chateau musar 2009 rouge, bekaa valley, lebanon

elysian fields lamb rack of lamb, english peas, black & green tapenade
domaine de couron, 2014 syrah, cotes du rhone
or
mizayaki wagyu (add 50.00) grade A5, green apple, fresh wasabi, crème fraiche
resonance, 2014 pinot noir, yamhill, oregon

hawaii island goat cheese poha berry jam, ogo, kiawe white honey
domaine huet, 2016 vouvray sec, loire

pre-dessert

waialua chocolate lilikoi, basil, greek yogurt, chili

mignardises & petits fours

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

Jeremy Shigekane, executive chef     Joselito Calpito, pastry chef             George Mavrothalassitis, chef proprietor

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

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