New Fall Menu at Chef Mavro
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With Fall now upon us, it’s time for a new seasonal menu at Honolulu’s Chef Mavro. Chef/proprietor George Mavrothalassitis, chef de cuisine Kevin Chong and director/sommelier Todd Ashline have put together a menu for the Fall that captures the tastes and fresh ingredients of the season.
Click here to see the official Fall Seasonal Menu
Appetizers
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Maitake Mushroom Indochine. |
MAITAKE MUSHROOM INDOCHINE
sautéed with green papaya, mushroom broth, sumida watercress galangal and kaffir lime
Paired with Jermann 2007 Pinot Grigio, Venezia Italy
ESCABECHE OF BIG ISLAND ABALONE
marinated with coriander shaved vegetables, manchego cheese croquette, serrano ham, sun dried tomato sauce
Paired with Vollrads, 2004 Riesling, Rheingau, Germany
Entrees
DAY BOAT CATCH GRENOBLOISE
wrapped in brick, truffle accented cauliflower purée, essence of pinot noir
Paired with Grof Degenfeld, 2006 Tokaji Muscat Lunel
ROASTED KUROBUTA PORK LOIN
cured and crispy pork belly, fresh wasabi flavored green apple, puree of parsnips, sweet and sour pork jus
Paired with Cesari Mara, 2006 Valpolicella Superiore, Ripasso or our sommelier rare wine selection, Nicolas Potel, 2006 Vielles Vignes, Morey-Saint-Denis (additional fee)
COLORADO LAMB
roasted lamb loin, eggplant fritter filled with garlic and cured black olive, curried brussels sprout leaves, tamarind jus
Paired with John Duval, 2006 Plexus, Barossa Valley, South Australia
Desserts
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Desserts – Japanese cheesecake & Chocolat d’Automne & always Malasadas! Photo: Courtesy of Chef MAvro. |
BIG ISLAND MEYER LEMON CURD
Japanese cheese cake, citrus salad, ginger ice cream, pomegranate syrup
Paired with Bouchaine, 2008 Bouche D’or, Napa Valley
LILIKOI MALASADAS
guava coulis, pineapple-coconut ice cream
Paired with Blandy’s, Malmsey Madeira, 5 year
The menu is available in 3 courses for $69.00 with wine pairings for an additional $48.00 or in 4 courses for $78.00 with wine pairings at $55.00
Grand Degustation Menu
All of the dishes, in tasting portions, for the whole table only, available for $165.00 with wine pairings for an additional $85.00 per person.
Chef’s Favorites Menu
SEARED HUDSON VALLEY FOIE GRAS
on “pain perdu,” lemongrass rambutan, korean pear, opal basil
Paired with Chateau Gravas, 2005 Sauternes
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Keahole Lobster Paella |
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Wagyu beef. |
CONFIT SABLEFISH
“big wave” tomato, ogo, emulsion of fines herbes, sablefish cracklings
Paired with Raffault, 2007 Chinon Rose
KEAHOLE LOBSTER PAELLA
roasted red bell peppers, green olives, fried cilantro, lobster chorizo jus, saffron puff rice
Paired with Saint Clair, 2006 Vicar’s Choice Pinot Noir, Marlborough or the sommelier rare wine selection, a Marc Colin, 2006 Saint Aubin 1er Cru La Chateniere (additional fee)
100% WAGYU BEEF
strip loin, burgundy braised short ribs, cream of swiss chard, panisse baton, fresh waimanalo green peppercorn and sansho sauce
Paired with Pauillac De Pichon-Baron, 2006 Pauillac or the sommelier rare wine selection, a Clos Les Lunelles, 2003 Cotes de Castillon (additional fee)
BIG ISLAND GOAT CHEESE MOUSSE
baby beets and kumquats, extra virgin olive oil cake, hirabara greens
Paired with Domaine Huet, 2007 Vouvray le Mont Sec
CHOCOLATE D’AUTOMNE
spicy chocolate sauce and pumpkin seed crisp, caramel rice cake, pumpkin ice cream
Paired with Warres, Otima, 10 year Tawny
Available for $120.00 or with wine pairings for an additional $62.00.
For reservations or more information, call (808) 944-4714 or visit www.chefmavro.com
