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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!”
sixty-nine dollars
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one hundred eight dollars
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without wine selections
|
with wine selections (5 ounces)
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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”
seventy-eight dollars
|
one hundred twenty-nine dollars
|
without wine selections
|
with wine selections (4 ounces)
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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
one hundred sixty-five dollars
per person
|
two hundred fifty dollars per
person
|
without wine selections
|
with sommelier rare wine
selections
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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”
10th 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”
one hundred-fourteen dollars
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one hundred seventy-five dollars
|
without wine selections
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with wine selections (2.5 ounces)
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Chef Mavro
�
1969 South King Street
�
Honolulu �
Hawaii �
96826
�
(808) 944-4714
�
www.chefmavro.com |