fall menu

celebrating 1o years of food & wine pairings

 1998-2008

  three courses 

abalone ceviche

croquettes of cod, red chimichuri, essence of cilantro   

starborough, 2007 sauvignon blanc, marlborough, new zealand 13.00

“full & ripe citrus, bell pepper, spicy, one of ceviche’s  best friends”

roasted squab pot au feu 

squab and mushroom broth, root vegetables, pan crisped mochi    

avignonesi, 2005 nobile di montepulciano, italy 15.00

“dried cherry, licorice, mushroom, earth, soft and supple”

or

our sommelier rare wine selection,

vincent girardin, 2002 pommard 1er cru les epenots 29.00

“cherry, rose petals, damp earth, and spice”

 (add 14.00)

a citrus trio   

 caramelized chiboust, marinated seasonal citrus with shiso, fresh lilikoi sauce, lychee sorbet  

 jorge ordonez, 2006 sl seleccion especial, malaga, spain 11.00

“citrus blossoms, jasmine, honeycomb, and lychee… olé!”

four courses

grilled hamakua mushroom, macaroni gratin

jumbo alii mushroom, jerusalem artichoke, parmesan chips, cauliflower purée,

sumida watercress, pancetta vinaigrette

lucien albrecht, 2002 pinot gris cuvée cécile, alsace 15.50

  “mineral, green apple, pear, with a racy finish”

 crispy FILLET OF Flounder  

rice flake crust, braised green papaya, brocolini florets, house tamarind curry    

vollrads, 2004 riesling, germany 15.50

   “green apple, floral, mineral, white peach, lemon, not bothered by the curry”

lamb, return from marrakech

mountain meadow lamb loin, chick-pea crust, bulghur wheat,

dates and up-country vegetables, yogurt-garlic sauce

dashe, 2006 zinfandel, dry creek valley 16.50

“ripe raspberry, cherry, plum, spice, vanilla”

or

our sommelier rare wine selection,

chateau ferrand-lartigue, 1998 st. emilion 29.00

“black currant, tobacco, leather, blackberry, soft tannins”

 (add 10.00)

lilikoi malasadas

guava coulis, pineapple-coconut ice cream

blandy’s, malmsey madeira, 5 year (2.5 ounces) 12.00

“spicy, pear, happy to find his friend from Portugal”

George Mavrothalassitis

chef proprietor

    Kevin Chong                                                        Hiromi Okura

 chef de cuisine                                                       pastry chef

degustation menus

grand degustation

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

six courses

 seared hudson valley foie gras

five-spiced yellow and red baby beets, pistachio financier, grapefruit marmalade

gróf degenfeld, 2006 fortissimo tokaji (2.5 ounces) 12.50

“spice, ripe orange, floral notes, and honey”

day boat catch provençale

caramelized baby fennel, green olive purée, sauce monégasque 

planeta, 2006 cometa, sardinia 19.50

 “tropical fruit, pineapple, orange zest… white wine from Sardinia knows his fish”

10^th anniversary keahole lobster a la coque

cream of kahuku corn, chorizo puff, crustacean essence

jordan, 2005 chardonnay, russian river valley 16.50

“citrus, kiwi, honey, toasted oak and vanilla”

or

our sommelier rare wine selection,

domaine vincent girardin, 2005 chassagne-montrachet, 1er cru morgeot 29.00

“spicy, white flowers, candied lemon, long finish”

 (add 6.00)

BLACKMORE wagyu beef & corned short ribs

sautéed 100% wagyu rib-eye, house corned short ribs

fricassée of swiss chard, mustard crème fraiche, raïto sauce  

buoncristiani,  2003 “o. p. c.” claret, napa valley 18.00

  “black cherry, cassis, plum, and vanilla”

 or

our sommelier rare wine selection,

jordan, 2004 cabernet sauvignon, alexander valley 29.00

 “ripe fruit flavors of cassis, raspberry, blackberry with polished tannins;

who said that california cabernet sauvignons were too big for food pairings?”

(add 5.50)

 mousse of brie de meaux

fig marmalade-portuguese sweet bread “au torchon,” hirabara baby greens, candied ginger

lieu-dit rosnay, 2005 vouvray 16.50

“clean mineral, lemon, tea and honey”

chocolate black & tan

milk chocolate peanut butter, blondie, chocolate-coke float, guinness froth

roasted banana sauce, marshmallow parfait    

grahams 10 year old tawny port (2.5 ounces) 12.00

 “orange peel, marzipan, walnut, and fruit cake”

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