Vegetarian

fall vegetarian menu

the art of pairing food & wine

appetizer

CHANTERELLES forest chanterelles & hoi’o salad, mushroom veloute
LOUIS JADOT, 2010 PULIGNY-MONTRACHET PREMIER CRU, “CLOS DE LA GARENNE,” FRANCE (premium selection)

UPCOUNTRY VEGETABLES upcountry root vegetables, tamarind-tapioca nage
HENRI BOURGEOIS, 2010 SANCERRE, “LE MD DE BOURGEOIS” LOIRE VALLEY

entrée

VADOUVAN CURRY house vadouvan curry, braised savoy cabbage, sumida farm watercress, basmati rice
RIDGE VINEYARDS, 2012 LYTTON SPRINGS, SONOMA COUNTY

COUSCOUS TAGINE eggplant caviar in brick, english peas, swiss chard, dried cranberry, pearl onion green & black olive tapenade, harissa
TOURNASOL, 2012 ROSE, NAPA VALLEY

TARO PUFF taro puff, baby cauliflower tempura & purée pomegranate-teriyaki glaze
CHATEAU BOUTISSE, 2010 SAINT-EMILION

cheese

GOAT CHEESE hawaii island goat cheese with lemon & chive confit kumquats, molokai ogo, rare hawaiian organic white honey
DOMAINE HUET, 2007 VOUVRAY DEMI-SEC “LE MONT,” LOIRE VALLEY

dessert

FIG black mission fig & pistachio déclinaison fig poached in spiced burgundy wine • fig & pistachio dumpling • pistachio ice cream pistachio sand
MACULAN, 2012 DINDARELLO, VENETO

CHOCOLATE açaí & waialua chocolate crémeux, chocolate wafer açaí-blackberry sorbet • sand • coulis
QUINTA DO VESUVIO, 2001 VINTAGE PORT

4 courses 90.00

wine pairings 60.00      add 17.50 for each sommelier selection

6 courses 128      wine pairings 70      add 9.50 for each sommelier selection

wine by the glass from the selection 19.00 (5oz) from our sommelier selection 39.00 (5oz)

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