Chef Mavro is such a romantic restaurant that Valentine’s goes on for two days!  On February 13 and 14, Chef Mavro is preparing the most seductive Valentine’s dinner with the best ingredients in the world including caviar, Island snapper, lobster & wagyu beef and Pastry Chef Lynette is working her magic with chocolate and griotte cherries.  Truffles flown in from France are a delicious option and the wine pairings irresistible.  A romantic evening at Chef Mavro to be remembered forever! Reserve now (808) 944-4714.

interior_slider

Valentine’s Romance Menu

Wednesday, February 13 and Thursday, February 14, 2013

TRUFFLE
“fresh perigord truffles – flown in from france”
sliced tableside over truffle-friendly dishes
add 27.00 per dish or add 87.00 for four dishes
(t) truffle friendly

AMUSE BOUCHE
chilled kabocha soup flavored with curry, bacon foam

UNI – CAVIAR
“oursinade,” sea urchin mousse – osetra caviar
OHYAMA, “GINSUIKA” JUNMAI GINJO SAKE
“soft sweetness, floral with delicate acidity”

FOIE GRAS – MELBA (t)
hudson valley foie gras au torchon
li hing mui poached peach, cocoa nibs
semi-sweet chocolate sauce, brioche crouton
CHATEAU ROUMIEU-LACOSTE, 2009 SAUTERNES
“intense fig & apricot, delicate sweetness”

CATCH – GRENOBLOISE (t)
day boat catch wrapped in brick
truffle accented cauliflower florettes
essence of pinot noir, grenobloise sauce
DOMAINE DE TERREBRUNE, 2011 BANDOL ROSE
“smoky cherry & raspberry flavors marked by accents of white pepper”

LOBSTER – TRUFFLE (t)
truffled keahole lobster risotto, crustacean essence
JEAN-MARC BROCARD, 2010 CHABLIS  “VAULORENT”
“richly textured flavors of citrus & crushed stones”
or
sommelier selection
ANTOINE JOBARD, 2010 MEURSAULT “EN LA BARRE”
“mineral-driven & intensely focused; classic flavors of orange, spices & hazelnuts”
(by the glass 39.00 or add 9.50 to wine pairings)

WAGYU – CHIMICHURRI (t)
100% wagyu beef medallions, braised short rib chimichurri
pancetta brussels sprout, celery root puree, pinot noir sauce
AU BON CLIMAT, 2008 PINOT NOIR “ LA BAUGE AU-DESSUS”
“bright bing cherry & strawberry aromas, with hints of sage and damp earth”
or
sommelier selection
MICHELE CHIARLO, 2006 BAROLO “CANNUBI”
“intense black currant, licorice & spice; lush yet delicate, mineral notes & a silky texture”
(by the glass 39.00 or add 9.50 to wine pairings)

PRE-DESSERT
honeydew in champagne gelée, fresh mint

CHOCOLATE WHISPERS
QUINTA DO CRASTO, 1995 VINTAGE PORT
“complex & integrated layers of baked dark fruit & ground spices”

MIGNARDISES

menu 148.00
(with truffles on chef’s selections add 87.00)
wine pairings 63.00