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 course 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
truffle egg “osmose”
peterson egg & perigord truffle osmose, yukon potato
san danielle prosciutto
chateau musar 2006 blanc, bekaa valley, lebanon

♦ ♦ ♦

onaga provençale 
steamed day boat catch, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
bruno giacosa, 2016 roero arneis, neive, italy
or
keahole lobster  add 6.00
kale, ginger, okra, soursop
jean marc brocard, 2015 chablis 1er cru, vaulorent

♦ ♦ ♦

truffled free range island free chicken
périgord aussie truffle mousse, foie gras jus
domaine de couron, 2014 syrah, cotes du rhone
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

♦ ♦ ♦

mango
coconut, lime, cardamom, cacao

♦ ♦ ♦

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

aussie truffle risotto add 60.00
carnaroli rice, parmigiano reggiano, truffles sliced tableside
guerrieri rizzardi, 2011 calcarole, amarone della valpolicella

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

truffle egg “osmose” – peterson egg & perigord truffle osmose, yukon potato, san danielle prosciutto
chateau musar, 2006 blanc, bekaa valley lebanon

seared foie gras – hudson valley foie gras, li hing mug mango, 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
bruno giacosa, 2016 roero arneis, neive, italy 

keahole lobster – kale, ginger, okra, soursop
capitan-gagnerot, 2014 ladoix 1er cru

truffled free range island chicken – perigord aussie truffle mousse, kalo, foie gras jus
chateau musar 2010 rouge, bekaa valley, lebanon

elysian fields lamb – rack of lamb, english peas, black & green tapenade
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

milk chocolate – banana, jasmine tea, caramel sorghum

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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