New Year’s Eve
the best of Provence and Hawaii

Thursday, December 31, 2009

first winter truffles from haute provence
cod brandade, country bread croutons 
joh jos christoffel, 2004 riesling auslese, urziger wurzgarten

ahi tartar with caviar
big eye ahi, paddlefish caviar, taro chip, ponzu sauce
henri billiot, brut rosÉ, champagne

sauteed hudson valley foie gras

oven dried grapes, raisin bread, foie gras jus

chateau guiraud, 2005 sauternes

 

keahole lobster chorizo puff

kahuku cream corn, essence of lobster

lignier, 2005 morey st. denis

 

100 % wagyu beef
 strip loin and braised short rib in burgundy, celery root purée

château chasse spleen, 2000 cru bourgeois, moulis-en-medoc

pre-dessert
persimmon kanten

le grand dessert 2010
a chocolate fantasy, mint white chocolate ice cream cone,
rosemary milk chocolate malasada, dark chocolate  flan
grof degenfeld, 2000 tokaji aszu 5 puttonyos

mignardises

170.00 wine pairings 90

 

George Mavrothalassitis chef proprietor
Kevin Chong chef de cuisine	Todd Ashline director/sommelier

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