winter/truffle vegetarian menu
the art of pairing food & wine

“fresh perigord truffles – flown in from provence”
sliced tableside over truffle-friendly dishes (t)
add 27.00 per dish

veggies (t)
meli melo of tarragon accented winter root vegetables
étuvée, baked, braised & raw,“sauce verte”
fiddlehead, 2011 sauvignon blanc, “happy canyon”, santa ynez valley

egg (t)
peterson’s upland farm egg, truffle “osmose,” potato mousseline
pickled shallot, parma prosciutto ribbons, hanapepe salt bread sticks
jean-marc brocard, 2012 chablis premier cru “valourent,” france
our premium wine selection
louis jadot, 2011 meursault “charmes,” premier cru, france

taro puff
house vadouvan curry, braised savoy cabbage & brussels sprout petals
joh. jos. prüm, 2011 riesling kabinett “wehlener sonnenuhr,” mosel
“ripe tropical fruits and crisp green apple; creamy honeyed texture & racy acidity”

ratatouille (t)
socca blinis & basil ratatouille, roasted baby cauliflower, balsamic glazed
piancornello, 2009 brunello di montalcino, italy
“earthy red cherry, spice & mineral notes; soft, mildly tannic finish”
our premium wine selection
domaine de chevalier, 2008 grand cru classé de graves, pessac-léognan

brie de meaux (t)
brie de meaux mousse, salad of escarole lettuce with lardons
toasted walnut, périgord truffled vinaigrette
domaine huet, 2013 vouvray sec “le haut lieu,” loire valley

rosemary roasted pineapple & semifreddo, guava gelee
coconut sorbet, sansho crumble
maculan, 2012 dindarello, veneto

waialua chocolate & cranberry déclinaison
dark chocolate marquise, cranberry white chocolate crèmeux, cranberry sauce
cranberry goat cheese ice cream, almond candy
fonseca 20 year tawny port

4 courses 90.00   wine pairings 60.00 (add 17.50 to pairings per premium selection)

6 courses 128.00   wine pairings 70.00 (add 9.50 to pairing per premium selection)

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

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