Chef Mavro Menu

chef mavro

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

spring menus

Menus    4-courses  $95.00    5 courses  $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

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
wakatake daiginjo “onikoroshi” sake, shizuoka

egg & morels
peterson farm egg, morel mushrooms, yukon potato
san danielle prosciutto
château musar, 2010 red wine of lebanon

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

dayboat catch provençale
steamed, fennel, tomato, zucchini, pernod
lemon-extra virgin olive oil
bruno giacosa, 2016 roero arneis, nieve, italy

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

free range island chicken
roasted, hobbs’ applewood bacon, tarragon
root vegetables of the day, chicken jus
clos troteligotte, 2016 K-pot malbec, cahors
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

strawberry mille-feuille
one-minute strawberry jam, coconut crème & sorbet
black peppercorn, lime

mignardises & petits fours

 

5 course menu with choices

socca meli-melo
chickpea pancake, pa’i’ai, veggies of the day, sauce verte
or
spicy ahi
bigeye ahi, ogo, chives, uni aioli, aleppo pepper
or
foie gras parfait
hudson valley foie gras, cacao, asian pear, red wine gelée, toasted brioche

♦ ♦ ♦

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
or
egg and morels
peterson farm egg, morel mushrooms, yukon potato, san danielle prosciutto

♦ ♦ ♦

dayboat catch provençale 
steamed day boat catch, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
or
keahole lobster
roasted, white asparagus, poppy seeds, garlic-cauliflower emulsion, crustacean jus

♦ ♦ ♦

free range island chicken
roasted, hobbs’ applewood bacon, tarragon, root vegetables of the day
chicken jus
or
miyazaki wagyu chuck rib fricassee
chimichurri, breadfruit, warabi, mustard seed
or
elysian fields lamb
roasted saddle loin, coconut & date chutneys, parsnips, essence of cilantro, vadouvan curry

♦ ♦ ♦

valrhona truffle chocolate
popped sorghum, caramel, crème fraiche, périgord truffle ice cream

♦ ♦ ♦

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, executive chef
Beverly Luk, pastry chef
George Mavrothalassitis, chef mavro

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

 

 

chef mavro

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

spring menus

Menus    4-courses  $95    5 courses  $155    Grand Tasting $192

Vegetarian/Vegan menus also available.

chef’s grand tasting

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

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
wakatake daiginjo “onikoroshi” sake, shizuoka

egg & morels
peterson farm egg, morel mushrooms, yukon potato
san danielle prosciutto
château musar, 2010 red wine of lebanon

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

dayboat catch provençale
steamed, fennel, tomato, zucchini, pernod
lemon-extra virgin olive oil
bruno giacosa, 2016 roero arneis, nieve, italy

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

free range island chicken
roasted, hobbs’ applewood bacon, tarragon
root vegetables of the day, chicken jus
elio sandri, 2015 langhe nebbiolo, monforte d’alba
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
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

strawberry mille-feuille
one-minute strawberry jam, coconut crème & sorbet
black peppercorn, lime

mignardises & petits fours

 

5 course menu with choices

socca meli-melo
chickpea pancake, pa’i’ai, veggies of the day, sauce verte
or
spicy ahi
bigeye ahi, ogo, chives, uni aioli, aleppo pepper
or
foie gras parfait
hudson valley foie gras, cacao, asian pear, red wine gelée, toasted brioche

♦ ♦ ♦

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
or
egg and morels
peterson farm egg, morel mushrooms, yukon potato, san danielle prosciutto

♦ ♦ ♦

dayboat catch provençale 
steamed day boat catch, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
or
keahole lobster
roasted, garlic-cauliflower emulsion, celtuce, poppy seeds, crustacean jus

♦ ♦ ♦

free range island chicken
roasted, hobbs’ applewood bacon, tarragon, root vegetables of the day
chicken jus
or
miyazaki wagyu chuck rib fricassee
chimichurri, breadfruit, warabi, mustard seed
or
elysian fields lamb
roasted saddle loin, coconut & date chutneys, parsnips, essence of cilantro, vadouvan curry

♦ ♦ ♦

valrhona truffle chocolate
popped sorghum, caramel, crème fraiche, périgord truffle ice cream

♦ ♦ ♦

additional treats:

onaga baked in a salt crust 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 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, executive chef
Beverly Luk, pastry chef
George Mavrothalassitis, chef mavro

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

 

 

chef mavro

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

spring menus

Menus    4-courses  $95    5 courses  $155    Grand Tasting $192

Vegetarian/Vegan menus also available.

chef’s grand tasting

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

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
wakatake daiginjo “onikoroshi” sake, shizuoka

egg & morels
peterson farm egg, morel mushrooms, yukon potato
san danielle prosciutto
château musar, 2010 red wine of lebanon

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

dayboat catch provençale
steamed, fennel, tomato, zucchini, pernod
lemon-extra virgin olive oil
bruno giacosa, 2016 roero arneis, nieve, italy

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

free range island chicken
roasted, hobbs’ applewood bacon, tarragon
root vegetables of the day, chicken jus
elio sandri, 2015 langhe nebbiolo, monforte d’alba
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
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

strawberry mille-feuille
one-minute strawberry jam, coconut crème & sorbet
black peppercorn, lime

mignardises & petits fours

 

5 course menu with choices

socca meli-melo
chickpea pancake, pa’i’ai, veggies of the day, sauce verte
or
spicy ahi
bigeye ahi, ogo, chives, uni aioli, aleppo pepper
or
foie gras parfait
hudson valley foie gras, cacao, asian pear, red wine gelée, toasted brioche

♦ ♦ ♦

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
or
egg and morels
peterson farm egg, morel mushrooms, yukon potato, san danielle prosciutto

♦ ♦ ♦

dayboat catch provençale 
steamed day boat catch, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
or
keahole lobster
roasted, garlic-cauliflower emulsion, celtuce, poppy seeds, crustacean jus

♦ ♦ ♦

free range island chicken
roasted, hobbs’ applewood bacon, tarragon, root vegetables of the day
chicken jus
or
miyazaki wagyu chuck rib fricassee
chimichurri, breadfruit, warabi, mustard seed
or
elysian fields lamb
roasted saddle loin, coconut & date chutneys, parsnips, essence of cilantro, vadouvan curry

♦ ♦ ♦

valrhona truffle chocolate
popped sorghum, caramel, crème fraiche, périgord truffle ice cream

♦ ♦ ♦

additional treats:

onaga baked in a salt crust 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 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, executive chef
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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