Chef Mavro Menu

chef mavro restaurant 

sourcing the best of the season
ocean. forest. farm. ranch. 

mid-summer menus (See also Vegetarian/Vegan menus)

chef’s tasting menu

canapé
pétrossian caviar tartelette

amuse bouche
confit big island abalone, leek salad
lemongrass kanten, seasoned ikura

peterson egg poutargue
peterson farm poached egg, provence sun dried fish roe, yukon potato
san danielle prosciutto
enzo boglietti, 2016 langhe nebbiolo, la morra

foie gras
seared hudson valley foie gras, island hayden mango, sumac glaze
pistachio-quinoa-basil
jorge ordonez, 2015 malaga muscat, spain

onaga baked in a salt crust
tomato-ogo-herbs sauce vierge
served tableside
a chef mavro signature Top 10 Recipes, GQ Magazine & Worth It, Buzzfeed
tardieu-laurent, 2016 cotes du rhone

keahole lobster
roasted, white asparagus, poppy seeds,
garlic-cauliflower emulsion, crustacean jus
capitan-gagnerot, 2015 ladoix 1er cru

coq au vin
free range island chicken, flambe with cognac & braised in red burgundy
hobbs’ bacon, pearl onions, wild foraged morel mushrooms
capitan gagnerot, 2014 savigny les beaune 1ercru
or
elysian fields lamb
fava beans, pearl onion, preserved lemon, ramps
crispy dandelion, lamb jus
comte de lauze, 2015 chateauneuf du pape

or
miyazaki wagyu (add 50.00)
grade A5, green apple, fresh wasabi, crème fraiche
château angludet, 2014 margaux

pre-dessert
honeydew melon in champagne gelée, fresh mint

chocolate cremeux
valrhona chocolate, fresh cherries & cherry coulis, roselle & plum sorbet
cocoa nibs-ulu crumbs, essence of basil

mignardises & petits fours

♦ ♦ ♦

4 course menu

amuse bouche
heart of palm, watercress, chickpea emulsion

foie gras parfait
hudson valley foie gras, hayden mango, sumac glaze
pistachio-quinoa-basil, frisée salad

bourride marseillaise 
day boat onaga, braised fennel, confit tomato, aioli emission

coq au vin
free range island chicken, flambe with cognac & braised in red burgundy
hobbs’ bacon, pearl onions, wild foraged morel mushrooms

pre-dessert
watermelon melon in champagne gelée, fresh mint

citrus declinaison
meyer lemon sorbet, yuzu, honey cake
toasted buckwheat, mint

mignardises & petits fours

♦ ♦ ♦

4-course menu  135.00 (wine pairings add 42.00)
Chef’s Tasting Menu 215.00 (wine pairings add 55.00)
(Chef’s Tasting Menu includes Onaga baked in a salt crust, as featured on Worth it/Buzzfeed and GQ Magazine Top 10 Recipes)

additional treats:

perigord truffle risotto add 50.00 served tableside
aussie périgord truffle, carnaroli aged rice
parmigiano reggiano

petrossian caviar 160.00
royal osetra, 30gr, blinis, crème fraiche –  served tableside

♦ ♦ ♦

Jeremy Shigekane, chef/owner
Beverly Luk, pastry chef
George Mavrothalassitis, chef mavro

Chef Mavro 1969 South King Street Honolulu Hawaii  96826 (808) 944-4714 www.chefmavro.com

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