Chef Mavro Menu

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

Gala Menus for December 24 and 25 are posted on the blog page

20th anniversary autumn menus

4-course menu 98
5-course menu with choices 118
9-course grand tasting menu 185

Vegetarian menus also available

5 course menu with choices 118
4 wine pairings (2.5oz tasting)  45  

bigeye ahi
ogo, chives, aleppo pepper, nori crisp
or
meli-melo
local farm & forest veggies, sauce verte

♦ ♦ ♦

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
or
egg poutargue
peterson farm egg, sun-dried fish roe, yukon potato, san danielle prosciutto

♦ ♦ ♦

onaga 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

♦ ♦ ♦

pork indochine
2 lady farmers pork loin, green papaya, star fruit, vermicelli
thai basil, aleppo pepper, star anise pork consommé
or
miyazaki wagyu chuck rib fricassee
chimichurri, breadfruit, warabi, mustard seed
or
elysian fields lamb

roasted lamb saddle loin, english peas à la française
green tapenade, jus

♦ ♦ ♦

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 70 (serves 2)
a chef mavro signature “Top 10 Recipes,” GQ Magazine  
longtail snapper, tomato-ogo sauce vierge

     white alba truffle risotto 75
carnaroli rice, parmigiano reggiano

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

♦ ♦ ♦

chef mavro’s grand tasting menu 185
wine pairings of premium selections 84

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
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
 
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, 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
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

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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