Chef Mavro Menu

chef mavro
Hawaii Regional Cuisine – ingredients are seasonal & locally sourced.

winter menus

4-courses 105     5-courses 135     Grand Tasting 192

Vegetarian/Vegan menus also available.

5 course menu with choices 135
4 wine pairings (2.5oz tasting)  45  

bigeye ahi
ogo, chives, aleppo pepper, nori crisp
or
socca meli-melo
chickpea pancake, pa’i’ai, veggies of the day, sauce verte
or
foie gras parfait
hudson valley foie gras, cocoa nibs crust, persimmon brulée
lapsang souchong tea, pomegranate gelée, toasted brioche

♦ ♦ ♦

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
or
egg and morels add 15
peterson farm egg, morel mushrooms, yukon potato, san danielle prosciutto

♦ ♦ ♦

dayboat catch provençale 
steamed day boat catch, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
or
keahole lobster
eggplant miso & black sesame seed, toasted hazelnut

♦ ♦ ♦

free range island chicken
roasted, hobbs’ applewood bacon, tarragon, root vegetables of the day
chicken jus
or
miyazaki wagyu chuck rib fricassee
chimichurri, breadfruit, warabi, mustard seed
or
elysian fields lamb
roasted saddle loin, coconut & date chutneys, parsnips, essence of cilantro, vadouvan curry

♦ ♦ ♦

waialua truffle chocolate
popped sorghum, caramel, crème fraiche, périgord truffle ice cream

♦ ♦ ♦

additional treats:

onaga baked in a salt crust 70 (for two) served tableside
a chef mavro signature “Top 10 Recipes,” GQ Magazine & “Worth It,” Buzzfeed  
longtail snapper, tomato-ogo sauce vierge

chanterelle risotto 40 served tableside
golden chanterelles, carnaroli aged rice
parmigiano reggiano pastry, morel crème fraiche

petrossian caviar 160
royal osetra, 30gr, blinis, crème fraiche –  served tableside

♦ ♦ ♦

chef mavro’s grand tasting menu 192
wine pairings of premium selections 84

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

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

egg and morels
peterson farm egg, morels, yukon potato, san danielle
château musar, 2010 red wine of lebanon

foie gras
seared hudson valley foie gras, cacao, asian pear
red wine gastrique, toasted brioche
royal tokaji, 2013  tokaji 5 puttonyos, aszu

dayboat catch provençale
 
fennel, tomato, zucchini, pernod, lemon, extra virgin olive oil
bruno giacosa, 2016 roero arneis, neive, italy

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

free range island chicken
roasted, hobbs’ applewood bacon, tarragon, root vegetables of the day
chicken jus
elio sandri, 2013 nebbiolo, piedmont  

elysian fields lamb
coconut & date chutneys, parsnips, vadouvan curry, essence of cilantro
compte de lauze, 2015 chateauneuf du pape
or
mizayaki wagyu 
add 50
grade A5, green apple, fresh wasabi, crème fraiche
capitan gagnerot, 2014 savigny les beaune 1er cru

strawberry mille-feuille
one-minute strawberry jam, fresh coconut crème & sorbet
black peppercorn, lime

mignardises & petits fours

Jeremy Shigekane, executive chef
George Mavrothalassitis, chef mavro

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

 

 

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