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chef mavro
vegetarian spring grand tasting menu

*4 course and 5 course vegetarian and vegan menus also offered.

amuse bouche
celeryroot, seaweed, caramelized fennel

socca meli melo
local farm & forest veggies of the day
chickpea pancake, sauce verte
henri bourgeois, 2015 sancerre
 
egg & morels
peterson farm egg, morel mushrooms, yukon potato
château musar, 2010 red wine of lebanon

misozuke tofu
cacao, white peach, red wine gastrique
fritz haag, 2015, riesling spatlese, mosel
 
braised fennel
tomato, zucchini, pernod, lemon
extra virgin olive oil
bruno giacosa, 2016 roero arneis, nieve, italy

watermelon radish
celtuce, pomelo, poppy seeds
garlic-cauliflower emulsion
capitan-gagnerot, 2015 ladoix 1er cru
 
*chanterelle risotto  optional add on
golden chanterelles, carnaroli aged rice
parmigiano reggiano
guerrieri rizzardi, 2011 calcarole, amarone della valpolicella
 
breadfruit
fava beans, ramps, mint
preserved lemon, crispy dandelion
comte de lauze, 2015 chateauneuf du pape

pa‘i‘ai
green apple, fresh wasabi, crème fraiche
capitan gagnerot, 2015 savigny les beaune 1ercru
 
pre-dessert
honeydew in champagne gelée
fresh mint

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

mignardises

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