Chef Mavro Menu

chef mavro
Hawaii Regional Cuisine

Vegetarian menus also available

20th Anniversary Celebration Menus!
4-course menu ($98)
5-course menu with choices (118.00)
9-course grand tasting menu (185.00)

5 course menu with choices
4 wine pairings (2.5oz tasting) 42.00   

bigeye ahi
ogo, chives, aleppo pepper, nori crisp

domaine de beauregard, 2016 chateauneuf-du-pape
or
meli-melo
local farm & forest veggies, sauce verte
henri bourgeois, 2015 sancerre

♦ ♦ ♦

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
bouza, 2017 albarino, montevideo, uruguay
or
egg “poutargue”
peterson farm egg, yukon potato
san danielle prosciutto, sun-dried fish roe
bruno giacosa, 2016 roero arneis, neive, italy

♦ ♦ ♦

onaga provençale 
steamed day boat catch, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
domaines sumeire, 2017cote de provence rose
or
keahole lobster
eggplant miso & black sesame seed, toasted hazelnut
jean marc brocard, 2015 chablis 1er cru, vaulorent
♦ ♦ ♦
pork indochine
2 lady farmers pork loin, green papaya, star fruit, vermicelli
thai basil, aleppo pepper, star anise pork consommé
portezuelo vineyard, 2014 carignan, itata valley, chile
or
miyazaki wagyu chuck rib fricassee
chimichurri, breadfruit, warabi, mustard seed
capitan gagnerot, 2014 savigny les beaune 1er cru
or
elysian fields lamb add 10.00
roasted lamb saddle loin, english peas à la française
green tapenade, jus
comte de lauze, 2015 chateauneuf du pape

♦ ♦ ♦

lavender & honey
maui lavender ice cream bar, toasted 5-spice meringue
orange honey gel, macnut praline crumb

♦ ♦ ♦

additional treats:

onaga baked in a salt crust add 70.00 (serves 2)
“Top 10 Recipes,” GQ Magazine  
longtail snapper, tomato-ogo sauce vierge
domaines sumeire, 2017 cote de provence rose

     chanterelle risotto add 55.00
carnaroli rice, parmigiano reggiano
fresh golden chanterelles
guerrieri rizzardi, 2011 calcarole amarone

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

Our ingredients are seasonal and locally sourced.

♦ ♦ ♦

chef mavro’s grand tasting menu

185.00/guest    wine pairings of premium selections 82.00/guest

amuse bouche

diver scallop – heart of palm, hibiscus, sweet corn, grape, shiso, ume
wakatake daiginjo “onikoroshi” sake, shizuoka

egg “poutargue” – peterson farm egg, sundried fish roe, yukon potato, san danielle prosciutto
bruno giacosa, 2016  roero arneis, neive, italy

seared foie gras – hudson valley foie gras, jack fruit, sherry vinegar glaze, brioche
selbach-oster , 2007 riesling spatlese, mosel

onaga provençale  steamed day boat catch, fennel, tomato, zucchini, pernod, lemon, extra virgin olive oil
domaines sumeire, 2017 cote de provence rose

keahole lobster – eggplant miso & black sesame seed, toasted hazelnut
capitan-gagnerot, 2014 ladoix 1er cru

pork indochine – 2 lady farmers pork loin, green papaya, star fruit, vermicelli, thai basil, aleppo pepper, star anise pork consommé
portezuelo vineyard, 2014 carignan, itata valley, chile

elysian fields lamb – couscous, baby turnips, saffron, house harissa jus
compte de lauze, 2015 chateauneuf du pape
or
mizayaki wagyu (add 50.00) – grade A5, green apple, fresh wasabi, crème fraiche
capitan gagnerot, 2014 savigny les beaune 1er cru

hawaii island goat cheese – poha berry jam, ogo, kiawe white honey
maximin grunhauser, 2016  riesling abtsberg spatlese

pre-dessert

waialua estate chocolate – chocolate crémeux, lilikoi chili foam, greek yogurt parfait

mignardises & petits fours

Jeremy Shigekane, executive chef     Joselito Calpito, pastry chef            
George Mavrothalassitis, chef proprietor

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

 

 

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