Vegetarian

fall vegetarian menu

the art of pairing food & wine

                             * vegan

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 PAUL LATO WINES, 2012 PINOT NOIR, “DUENDE,” SANTA MARIA VALLEY (premium selection)

COUSCOUS TAGINE eggplant caviar in brick, english peas, swiss chard, dried cranberry, pearl onion green & black olive tapenade, harissa RIDGE VINEYARDS, 2012 LYTTON SPRINGS, SONOMA COUNTY

TARO PUFF taro puff, baby cauliflower tempura & purée pomegranate-teriyaki glaze LUCA, 2010 MALBEC, MENDOZA or our premium wine selection PIANCORNELLO, 2009 BRUNELLO DI MONTALCINO, ITALY “earthy red cherry, spice & mineral notes; soft, mildly tannic finish”

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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