Chef Mavro will be cooking up the very best of Provence and Hawaii!

Fresh Truffles flown in from France, Caviar & Bigeye Ahi in an updated Chef Mavro classic, sautéed Foie Gras, Lobster with a chorizo puff, a greatest hit from a recent menu, 100% Wagyu, and for the grand finale a Fantasy of White, Milk & Dark Chocolate.

Premium wine pairings selected by sommelier Todd Ashline including Riesling Auslese, Champagne Rosé, Sauternes, Morey St. Denis, the rare Bordeaux Château Chasse-Spleen, and the unique Hungarian Tokaji with your dessert.

Bouquets of gold and black balloons float above each table creating a magical effect. Also a civilized and luxurious ambiance away from la “foule,” the smoke and the cacophony of fire works.

This is exactly what you’ll get on December 31st for Chef Mavro’s New Year’s Eve Gala Dinner.

Where: Chef Mavro Restaurant, 1969 South King Street, Honolulu on the beautiful Island of Oahu.

Cost: $170 without wine pairings; $90.00 for our sommelier selection wine pairings

Reservations from 7:30-9:30 p.m. Call (808) 944-4714 or chef@chefmavro.com

MENU

FIRST WINTER TRUFFLES FROM HAUTE PROVENCE
cod brandade, country bread croutons
JOH JOS CHRISTOFFEL, 2004 RIESLING AUSLESE, URZIGER WURZGARTEN

AHI TARTAR WITH CAVIAR
big eye ahi, paddlefish caviar, taro chip, ponzu sauce
HENRI BILLIOT, BRUT ROSÉ, CHAMPAGNE

SAUTEED HUDSON VALLEY FOIE GRAS
oven dried grapes, raisin bread, foie gras jus
CHATEAU GUIRAUD, 2005 SAUTERNES

KEAHOLE LOBSTER CHORIZO PUFF
kahuku cream corn, essence of lobster
LIGNIER, 2005 MOREY ST. DENIS

100 % WAGYU BEEF
strip loin and braised short rib in burgundy, celery root purée
CHATEAU CHASSE-SPLEEN, 2000 CRU BOURGEOIS, MOULIS-EN-MEDOC

pre-dessert
persimmon kanten

LE GRAND DESSERT 2010
a chocolate fantasy, mint white chocolate ice cream cone, rosemary milk chocolate malasada, dark chocolate flan
GROF DEGENFELD, 2000 TOKAJI ASZU 5 PUTTONYOS