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

5 courses with choices

bigeye ahi & opah poke
ogo, chives, aleppo pepper, taro crisp
penner-ash, 2016 viognier, willamette valley
or
meli-melo
heart of palm, pa’i’ai, sauce verte
henri bourgeois, 2015 sancerre

♦ ♦ ♦

foie gras parfait
hibiscus, granny smith apple, yuzu, malasada
chateau gravas, 2015 sauternes
or
egg “poutargue”
peterson egg, yukon potato
san danielle prosciutto, sun-dried fish roe
chateau musar 2009 blanc, bekaa valley, lebanon

♦ ♦ ♦

day boat catch
bouillabaisse style, saffron, fennel, tomato, rouille
domaine ott, 2016  rosé, cote de provence
or
keahole lobster
kale, ginger, okra, soursop
jean marc brocard, chablis

♦ ♦ ♦

island free range chicken
chicken breast, tarragon mousse
island cream corn, sunchoke chips, sunflower seed chicken 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

♦ ♦ ♦

banana
jasmine tea, milk chocolate, caramel sorghum

♦ ♦ ♦

additional treats:

onaga baked in a salt crust add 70.00 (serves 2)
“Top 10 Recipes,” GQ Magazine  
longtail snapper, tomato-ogo sauce vierge
domaine ott, by ott rosé

chanterelle risotto add 55.00
carnaroli rice, parmigiano reggiano, fresh golden chanterelles
masi, costasera, 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

9 courses grand tasting menu 185.00/guest    wine pairings of premium selections 82.00/guest

amuse bouche

bigeye ahi & opah – top grade seared ahi & cured opah, oven-dried tomato fines herbes
watercress, calamansi juice, ikura

wakatake daiginjo “onikoroshi” sake, shizuoka

egg poutargue – peterson egg sun-dried fish roe, yukon potato, san danielle prosciutto
chateau musar, 2006 blanc, bekaa valley lebanon

seared foie gras – black sesame seeds, rhubarb & strawberry minute jam green peppercorn, okinawa potato
chateau gravas, 2015 sauternes

bouillabaisse – day boat catch, saffron, fennel, tomato, rouille
domaine ott, 2016 by ott rose, cotes de provence

keahole lobster kale, ginger, okra, soursop
albert bichot, 2014 chassagne-montrachet

free range island chicken – tarragon mousse, island cream corn, swiss chard, foie gras jus
chateau musar 2009 rouge, bekaa valley, lebanon

elysian fields lamb – rack of lamb, english peas, black & green tapenade
domaine de couron, 2014 syrah, cotes du rhone
or
mizayaki wagyu (add 50.00) grade A5, green apple, fresh wasabi, crème fraiche
resonance, 2014 pinot noir, yamhill, oregon

hawaii island goat cheese – poha berry jam, ogo, kiawe white honey
domaine huet, 2016 vouvray sec, loire

pre-dessert

mango – coconut, lime, cardamom, cacao

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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