Chef Mavro’s new spring menu

Big Island Goat Cheese Blanc Manger. Photo courtesy of Chef Mavro restaurant.

There is a new menu at Chef Mavro – "the art of pairing food & wine."

Chef proprietor George Mavrothalassitis, chef de cuisine Kevin Chong and director/sommelier Todd Ashline have put together delicious menu for the Spring.

The three course option includes:

• Abalone Ceviche
  croquettes of cod, red chimichuri, essence of cilantro
  Paired with Craggy Range, 2008 Sauvignon Blanc, Martinborough, New Zealand
   
• Lamb, Return from Marrakech
  mountain meadow lamb loin, chick-pea crust, bulghur wheat, dates and up-country vegetables, yogurt-garlic sauce
  Paired with Dashe, 2007 Zinfandel, Dry Creek Valley
   
• Spring Berries & Hibiscus Pavlova
  star anise flavored meringue filled with marinated berries, served with berry jus, hibiscus ice cake
  Paired with Jorge Ordonez, 2006 SL Selection Especial, Malaga, Spain.

The cost is $69 without wine selections or $109 with wine selections (5 ounces).

Hebi Caviar. Photo courtesy of Chef Mavro restaurant

The four course option consists of:
 

• Marinated Hebi, American Caviar
  shortbill spearfish marinated with extra virgin olive oil, poached quail eggs, sunchoke chips, big wave tomato confit, seasoned with hanapepe salt
  Paired with Domaine Laroche, 2006 Chablis St. Martin
   
• Crispy Fillet of Flounder
  rice flake crust, braised green papaya, broccolini florets, house tamarind curry
  Paired with Vollrads, 2004 Riesling, Rheingau
   
• Kurobuta Pork “A La Malais”
  roasted rack, crispy shank, sweet and sour watermelon, ginger dressing, caramelized pork jus
  Paired with Vincent Girardin, 2006 Pinot Noir, « Emotion de Terroirs, » Vinifie a Meursault or the sommelier rare wine selection, Nicolas Potel, 2006 Vieilles Vignes Morey-Saint-Denis (add $10.00)
   
• Lilikoi Malasadas
  guava coulis, pineapple-coconut ice cream
  Paired with Blandy’s, Malmsey Madeira, 5 year (2.5 ounces)

The cost is $78 without wine selections or $130 with wine selections (4 ounces).

The Degustation menus

The Grand Degustation – all of the dishes, in tasting portions, for the whole table only is available for $165 per person without wine selections or $250 per person with sommelier rare wine selections

Lobster pot au feu. Photo courtesy of Chef Mavro restaurant

CHocolate tofu. Photo courtesy of Chef Mavro restaurant

Or the six course menu, which features

• Hudson Valley Foie Gras Au Torchon
  cocoa nibs-candied pecan crust, pickled grapes, citrus infused celery and toasted portuguese sweet bread
  Paired with Fitz Ritter, 2007 Gewurztraminer, Spatlese, Pfalz
   
• Day Boat Catch Provençale
  caramelized baby fennel, picholine olive purée, sauce monégasque
  Paired with Planeta, 2006 Cometa, Sicilia
   
• Keahole Lobster Pot Au Feu
  spring vegetable gribiche, calamansi accented crustacean jus
  Paired with Kiamie white cuvee, 2006 Roussanne Viognier, Paso Robles or the sommelier rare wine selection, Marc Colin, 2006 Saint Aubin 1er Cru la ChateniÈre (add 5.50)
   
• BLACKMORE Wagyu Beef
  100% wagyu strip loin, burgundy braised veal cheek, “no eggs no butter béarnaise,” boulangère potatoes, essence of sumida watercress
  Paired with W.H. Smith, 2005 Cabernet Sauvignon, Napa Valley or the sommelier rare wine selection, Clos Du Marquis, 2003 St Julien (add 4.50)
   
• Big Island Goat Cheese Blanc Manger
  topped with cranberry and marcona almonds, hirabara baby greens
  Les Vignobles, 2005 Cabernet Franc, Saumur Champigny, Loire Valley
   
• Chocolate Tofu
  valrhona filling, sesame crust, macha sauce, butter milk ice cream
  Domaine de Jau, 2006 Banyuls (2.5 ounces)

The cost is $120 without wine selections or $177 with wine selections (2.5 ounces).

Located at the corner of King & McCully. Photo courtesy of Chef Mavro Restaurant.

See the entire spring menu along with wine notes today at chefmavro.com.  For reservations or more information, call (808) 944-4714 or make them online today.