Chef Mavro's Holiday Menu

Chef Mavro has a special holiday menu in 4 or 6 courses available now through January 2, 2010.

Chef proprietor George Mavrothalassitis, chef de cuisine Kevin Chong and director/sommelier Todd Ashline have put together this special menu to make your holiday dining truly memorable.

The menu celebrates the flavors of Chef Mavro’s two homes–Provenence in France and here in Hawaii.

The four course menu features:

    The Day Boat Catch.
    Photo: courtesy of Chef Mavro

  • Maitake Mushroom Indochine
    sautéed with green papaya, msumida watercress, galangal and kaffir lime
    Wine Pairing: Jermann, 2007 Pinot Grigio, Venezia Giulia, Italy

  • Day Boat Catch ProvenÇcale
    crusted with black olive, cured lemon, big wave tomato, capers, fines herbes, braised fennel, lemon thyme emulsion
    Wine Pairing: Domaine de Chatenoy, 2006 Menetou-Salon, Loire
  • Roasted Kurobuta Pork Loin
    cured and crispy pork belly, fresh wasabi flavored green apple, puree of parsnips, sweet and sour pork jus
    Wine Pairing: Cesari Mara, 2006 Valpolicella Superiore, Ripasso or with the sommelier rare wine selection (for an additional fee),A.F. Gros, 2003 Bourgogne Hautes-CÔtes de Nuits

  • Lilikoi Malasadas
    guava coulis, pineapple-coconut ice cream
    Wine Pairing: Blandy’s, Malmsey Madeira, 5 year

The four-course menu is available for $78.00. All four wine pairings are $55.00.

The six course menu features:

    Foie Gras au torchon.

    The Sablefish.

    Photos: courtesy of Chef Mavro

  • Hudson Valley Foie Gras au torchon
    crunch of spiced marcona almonds, granny smith tomato marmalade-baby kai choy, caramelized fig vinegar, toasted portuguese sweet bread
    Wine Pairing: Fitz-Ritter, 2007 Gewurstraminer

  • Tamarind Roasted Sablefish
    celery, cucumber and red radish marinated in yogurt-lemon-extra virgin olive oil, purée of garlic flavored with espelette
    Wine Pairing: Chateau Pouilly, 2006 Pouilly-Fuisse, Cuvee 1551
  • Keahole Lobster Paella
    roasted red bell peppers, green olives, fried cilantro, lobster chorizo jus, saffron puff rice
    Wine Pairing: Saint Clair, 2006 Vicar’s choice Pinot Noir, Marlborough or the sommelier rare wine selection, Marc Colin, 2006 Saint Aubin 1er Cru la ChateniÈre
  • 100% wagyu beef
    strip loin, burgundy braised short ribs, cream of swiss chard, panisse batons, fresh waimanalo green peppercorn and sansho sauce
    Wine Pairing: Pauillac de Pichon-Baron, 2006 Pauillac or the sommelier rare wine selection, Clos de Marquis, 2003 St Julien
  • Big Island Goat Cheese Quenelle
    lemon verbena-watermelon rind chutney, poppy seed biscuit, hirabara greens
    Wine Pairing: Millesime, 2005 Saumur Champigny
  • CHOCOLATE & pumpkin
    spicy chocolate sauce and pumpkin seed crisp, chocolate marshmallow with pumpkin ice cream
    Wine Pairing: Warres, Otima, 10 year Tawny

The six course menu is available for $120.00. All six wine pairings are $62.00 (additional fees apply for the rare wine selections).

Or enjoy the GRAND DEGUSTATION menu option with all of the dishes, in tasting portions, for the whole table only. Available for $150.00/per person; with wine pairings at $75.00/per person.

See the official menu with wine notes.

Read Chef Mavro’s blog with the stories behind some of these dishes.

Special menus will be offered on December 24 and 25, please contact the restaurant for details. Chef Mavro’s New Year’s Eve menu has also been posted and should make for a delicious way to ring in the New Year.

For reservations or more information, call (808) 944-4714 or visit