Vegetarian

fall vegetarian menu

the art of pairing food & wine

mushrooms
fricassée of chanterelles, hoi’o salad, upcountry vegetable
on mushroom veloute
jermann, 2012 pinot grigio, venezia giulia

taro puff
house vadouvan curry, braised savoy cabbage & brussels sprout petals
bodegas botani, 2012 moscatel seco, malaga

couscous tagine
eggplant caviar in brick, english peas, swiss chard, dried cranberry, pearl onion
green & black olive tapenade, harissa
tournesol, 2012 rosé, napa valley

baby cauliflower
roasted baby cauliflower, pomegranate-teriyaki glaze & cauliflower purée
sautée kabocha flavored with shoyu powder, sumida farm watercress & essence
ridge vineyards, 2012 lytton springs, sonoma county

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

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   wine pairings 60

6 courses 128      wine pairings 70   

wine by the glass from the selection 19  (5oz) from our sommelier selection 39  (5oz)

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