Vegetarian

summer vegetarian menu

the art of pairing food & wine

                             * vegan

appetizer

* meli melo

seasonal vegetables of the day, chick pea fritters

sumida watercress salad & purée

henri bourgeois, 2011 sancerre, “la côte des monts damnés,” loire valley

* upcountry vegetables

upcountry root vegetables, tamarind-tapioca nage

jean-marc brocard, 2010 chablis grand cru “les clos”
(premium selection) 

entrée

 * bhutanese rice

fried bhutanese rice, black garlic, spring vegetables, fried tofu

château miraval, 2013 côtes de provence rosé

 * couscous tagine 

eggplant caviar in brick, english peas, swiss chard, dried cranberry, pearl onion

green & black olive tapenade, harissa

stonestreet 2010 cabernet sauvignon “monument ridge,” alexander valley

or

our premium wine selection

bodega catena zapata, 2008 malbec, “nicasia vineyard”, argentina

* taro puff

taro puff filled with leeks, celery root purée, crispy brussels sprouts

chimichurri sauce 

john duval wines, 2011 plexus, barossa valley

or

our premium wine selection

patz & hall, 2011 pinot noir, “hyde vineyard,” carneros

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

lilikoi malasadas

a chef mavro signature

filled with lilikoi, guava coulis, hawaiian vanilla ice cream

 “braida” di giacomo bologna, 2010 brachetto d’acqui, piedmont 

chocolate

acai and waialua chocolate crémeux , tuile

açaí-blackberry sorbet ● sand ● coulis

blandy’s 15 year malmsey madeira

 

4 courses 90.00

wine pairings 59.00
add 17.50 to pairings per sommelier selection

6 courses 128
wine pairings 70
add 9.50 to pairing per sommelier selection

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