winter vegetarian menu

"FRESH Burgundy truffles - flown in fresh from france"

sliced tableside over truffle friendly dishes

add 23.00 per dish

 

"osmose"

peterson's upland farm egg truffle osmose, with a potato mousseline & chervil

domaine barat, 2009 chablis 1er cru "les fourneaux"

“crushed stones, truffle, lemon custard, green pineapple”

 

white asparagus

cauliflower puree and floarets, white asparagus, citrus-herb sauce, balsamic glaze

weins-prum, 2009 reisling kabinett, "wehlener sonnenuhr"mosel

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

 

eggplant

eggplant fritters crisped with poha rice, quinoa pilaf, essence of sumida watercress

LITTORAI, 2009 PINOT NOIR, SONOMA COAST

“bright cherry and wild berry notes, hints of baking spices, elegant acidity”

 

BRIE

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

DOMAINE DES PETITS QUARTS BLANC, 2001 BONNEZEAUX

“honey and quince, distinct earthiness”

 

WINTER VEGETABLES

extra virgin olive oil & caper mashed potato, white wine sauce

DOMAINE DE LISES “EQUIS,” 2008 SAINT JOSEPH

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

 

 

dessert

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”

 

 

 

 

3 courses $73.00	4 courses $82.00	6 courses $110.00
wine pairings 48.00	wine pairings 55.00	wine pairings 63.00
any wine from the selection 17.50 (5oz glass) dessert wine 13.00 (2.5oz glass)

 

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