winter menu

the art of pairing food & wine

 TRUFFLE

"FRESH PERIGORD TRUFFLES - FLOWN IN FRESH FROM FRANCE"

SLICED TABLESIDE OVER TRUFFLE FRIENDLY DISHES

ADD 23.00 PER DISH

 

CAVIAR

a flight of sustainable caviars

RUSSIAN GOLDEN OSETRA, bulgaria, danube river

SIBERIAN OSETRA, uruguay, rio negro

WHITE STURGEON, plaza royale, california

served table side with blinis & crème fraiche (10g each)

flight 190.00

henriot, brut "souverain," CHAMPAGNE 19.00

“citrus, brioche, morello cherry, full body, clean finish”

three courses

SCALLOP

GRILLED diver scallop, cauliflower purée & florets, preserved lemon-fines herbes

sauce balsamic glaze

WEINS-PRÜM, 2010 RIESLING KABINETT, “WEHLENER SONNENUHR,” MOSEL

“peach, ripe pear, quince, lime, mineral”

BEEF

deconstructed “bœuf bourguignon”
braised certified angus short rib, carrots, parsnips, swiss chard étuvée
extra virgin olive oil caper mashed potato

DOMAINE DE LISES “EQUIS,” 2008 SAINT JOSEPH

“dark and meaty, fresh cracked pepper, purple flowers”

PEAR

forelle pear dipped in caramel, frankie’s nursery honey cream pineapple kanten
pear macaron, pineapple granité


BLANDY’S, MALMSEY MADEIRA, 5 YEAR

“toffee, cream, FIG, plum, cedar, fresh & complex”

menu 75.00
wine pairings 48.00

four courses

SEA URCHIN

“oursinade” froth, poached kaua’i shrimp

n shavings

OHYAMA, “GINSUIKA” JUNMAI SAKEl

“soft sweetness, floral with delicate acidity”

DAY BOAT CATCH

yukon potato crusted island snapper, brussels sprout petals, pancetta, raïto sauce

GUADO AL TASSO, 2010 VERMENTINO BOLGHERI

“lush and lively fruits of juicy pears and apples, medium bodied ”

KUROBUTA PORK

loin roasted, crispy kau yuk, vanilla glazed molokai sweet potatoes

sumida farm watercress & essence, pork jus


 BERNARD MOREAU, 2009 CHASSAGNE-MONTRACHET “VIEILLES VIGNES” ROUGE
 “light elegant body, delicate red fruit, distinct minerality”
or
our sommelier rare wine selection
BODEGAS MUGA, 2001 RIOJA, GRAN RESERVA
“baked red fruit woven with vanilla and aromatic spices”
(add 9.50)

MALASADAS

TRIO, FILLED WITH LI HING MUI APPLE, AZUKI BEAN, LILIKOI

HAWAIIAN VANILLA ICE CREAM

MALVIRA, BIRBET, ITALY

“red wine with a  slight sparkle and notes of fresh plums and cherries”


menu 85.00
wine pairings 55.00

GRAND DEGUSTATION

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

menu 165.00/per person (WITH TRUFFLES ON CHEF'S SELECTION ADD 90.00)

wine pairings 85.00/per person

six courses

EGG

FROM PETERSON'S UPLAND FARM, TRUFFLE "OSMOSE," POTATO MOUSSELINE,
chervil, SERRANO HAM RIBBONS

DOMAINE BARAT, 2009 CHABLIS 1er CRU "LES FOURNEAUX"

“CRUSHED STONES, TRUFFLE, LEMON CUSTARD, GREEN PINEAPPLE”

FOIE GRAS

hudson valley foie gras au torchon, truffled savoy cabbage cole slaw
cranberry-citrus-spiced coulis

FITZ-RITTER, 2008 GEWÜRZTRAMINER SPÄTLESE

“intense spice and savory notes, soft floral quality, vibrant acidity”

LOBSTER

keahole lobster risotto, white asparagus, essence of lobster

ramey, 2009 chardonnay, russian river valley

“AROMAS OF poached pear, truffle, almonds AND FLOWERS"
or
our sommelier rare wine selection
GUIGAL, 2009 CONDRIEU
“distinct floral notes of lychee, apricot and green fig”
(add 6.50)

LAMB

from colorado, french curry vadouvan, poha rice eggplant fritters
cured olives, fennel, thyme relish

LITTORAI, 2009 PINOT NOIR, SONOMA COAST

“bright cherry and wild berry notes, hints of baking spices, elegant acidity”
or
our sommelier rare wine selection
FREEMARK ABBEY “SYCAMORE VINEYARD”, 2005 NAPA VALLEY
"“generous, suave red fruit, medium body, fresh acidity, and great oak integration”
(add 6.50)

BRIE

imported brie, frankie’s nursery green peppercorn one-minute strawberry jam
wilted dandelion, lardons & croutons 

DOMAINE DES PETITS QUARTS BLANC, 2001 BONNEZEAUX

“honey and quince, distinct earthiness”

CHOCOLATE

valrhona manjari chocolate crémeux
pomegranate sauce, acai sorbet

JACQUES LAVERRIERE, 1999 BANYULS CLOS CHATART

“potpourri of dried figs, blackberries and plums”

menu 128.00
wine pairings 63.00

any wine from the selection 17.50 (5oz glass)
any dessert wine 13.00 (2.5oz glass)

any wine from our sommelier rare selection 29.00 (5oz glass)

 

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

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