New Year’s Eve Dinner at Honolulu restaurant Chef Mavro – a gourmet experience of  food & wine!

Wednesday, December 31, 2014

Champagne & Protea 20090801_021

A foodie’s dream and a celebration of food and wine with elegant gold & black decor and favors.

Featuring the ingredients of culinary dreams: fresh truffles, caviar, abalone, foie gras,
onaga, lobster, wagyu beef, cheese, and the Grand Dessert of 2015!
Close to Waikiki if you plan to finish the night with fireworks and dancing.

8-course experience 335 (220 menu; premium wine pairings 115) plus tax & tip

GALA MENU

CAVIAR
white sturgeon malossol caviar
peterson farm egg bavaroise
flavored with lemongrass, served in the eggshell
BILLECART-SALMON, MULTI-VINTAGE “BRUT RESERVE,” MARUEIL-SUR-AŸ

ABALONE
confit big island abalone, honomu hearts of palm salad
granny smith apple, kahuku corn, grapes, shiso, yuzu, ume coulis
WAKATAKE JUNMAI DAIGINJO “ONIKOROSHI” SAKE, SHIZUOKA PREFECTURE

FOIE GRAS
hudson valley foie gras au torchon, cocoa nibs crust
mole coulis, almond-hanapepe salt tuile
DONNAFUGATA, 2010 PASSITO DI PANTELLERIA “BEN RYÉ,” ITALY

ONAGA
bourride of steamed day boat catch
braised fennel, aϊoli emulsion
E. GUIGAL, 2011 CONDRIEU, FRANCE

LOBSTER
périgord truffle risotto, crustacean sauce
LOUIS JADOT, 2011 MEURSAULT PREMIER CRU “CHARMES,” FRANCE

WAGYU
tajima wagyu loco moco, quail egg sunny side up
potato mochi, pomegranate teriyaki glaze
DOMAINE LUCIEN BOILLOT, 2006 VOLNAY PREMIER CRU “LES ANGLES,” FRANCE

BRIE DE MEAUX
imported french brie, flavored with périgord truffle
on salad of frisée aux lardons
DOMAINE DES BAUMARD, 2008 COTEAUX DU LAYON “CLOS DE SAINTE CATHERINE,” FRANCE

LE GRAND DESSERT 2015
CHOCOLATE
waialua chocolate-crispy rice bar
lilikoi white chocolate namelaka
candied almonds
KLEIN CONSTANCIA, 2005 VIN DE CONSTANCE, SOUTH AFRICA

MIGNARDISES