New Spring Menu at Chef Mavro
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Chef Mavro has put the final touches on what he describes as his "best menu ever."
Then again, every new season brings a "best menu ever" as chef/proprietor George Mavrothalassitis is always excited by what’s next as he moves forward with his cutting-edge, award-winning fare.
Look forward to being greeted by Chef when dining at the restaurant. |
The Art of Pairing Food & Wine, Spring 2010 edition is completed and can now be enjoyed at the landmark King Street restaurant. Chef Mavro, chef de cuisine Kevin Chong and director /sommelier Todd Ashline have put together a menu that draws from a number of different inspirations – from the organic produce and mission of Ma‘o Organic Farms to the mix of local ethnicities of the culinary team at the restaurant and even a recent trip by Chef Mavro to French Polynesia.
The Spring 2010 menu included an opportunity for the culinary team to revisit and reinvent an ahi tartare recipe created by Chef Mavro 22 years ago, but in a whole new way.
Read Chef Mavro’s letter about the process in coming up with this menu for all of the interesting details that went into this seasons creations.
For those unfamiliar with Chef Mavro’s menu style, everything is served in prix fixe menus of three, four and six courses. Or choose the Grand Degustation menu which features all of the dishes, in tasting portions available for the whole table only.
Three Courses
- MELI-MELO OF SPRING VEGETABLES
green & white asparagus, ma’o farms organic vegetables of the day, sumida watercress, chick pea fritters, eggplant tahini, black garlic
Paired with Argilex de Gautier, 2005 Vouvray - COLORADO LAMB
roasted lamb loin, “vadouvan” of beluga lentils with lamb bacon, confit cherry tomato and garlic, winter savory lamb jus
Paired with Tinto Pesquera, 2006 Crianza Ribera Del Douro - MARINATED DATE TARTE
orange blossom marscapone mousse, almond crisp, citrus sauce, cinnamon ice cream, cardamom syrup
Paired with Olivares, 2006 Dulce Monastrell, Jumilla
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The Meli-Melo dish was inspired by a recent trip to Ma‘o Organic Farms. In French, Meli-Melo means "messy, in a positive way". |
The three course menu is available for $69 per person and the wine pairings are available for an additional $48.
Four Courses
- ESCABECHE OF BIG ISLAND ABALONE
marinated with shaved coriander vegetables, manchego cheese croquette, serrano ham, sun dried tomato sauce
Paired with Vollrads, 2004 Riesling, Rheingau - DAY BOAT CATCH PROVENÇALE
crusted with carpentras olives, cured lemon, big wave tomato,capers, fines herbes, braised fennel, lemon thyme emulsion
Paired with Domaine de Chatenoy, 2007 Menetou-Salon, Loire - KUROBUTA PORK “A LA SAIGON”
loin wrapped with betel nut leaves, green papaya-cucumber-tomato on crispy shank, wood ear mushrooms, lemongrass pork jus, lemon oil
Paired with Movia, 2004 Pinot Nero, Slovenia or the sommelier rare wine selection, Lignier 2005 Morey-Saint-Denis (add $9.50) - LILIKOI MALASADAS
guava coulis, pineapple-coconut ice cream
Paired with Blandy’s, Malmsey Madeira, 5 Year
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The Kurobuta Pork A La Saigon, was inspired by the Vietnamese roots of sous chef Andy Le. Photo: By Justin Morizuno, courtesy of Chef Mavro |
The four-course menu is available for $78 per person and the wine pairings are available for an additional $55.
Six Courses
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The Hamachi Poke & Caviar is a re-invention of a 22 year old recipe for Ahi Tartare, but in a different way. |
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The inspiration behind this Keahole lobster dish was Chef Mavro’s trip to Bora Bora and the intoxicating flavors of Southern Polynesia and the "poisson cru". Photo: By Justin Morizuno, courtesy of Chef Mavro |
HAMACHI POKE & CAVIAR
yellowtail fish seasoned with hanapepe salt, topped with california estate malossol caviar, island avocado, country bread toasted with extra virgin olive oil, mustard leaves, kanzuri yuzu-chile sauce=
Paired with Pazo Barrantes, 2007, Albarino, Rias Baixas
KEAHOLE LOBSTER & PIRIE MANGO SALAD
curried mango & roasted red bell peppers, taro chips, “poisson cru” sauce
Paired with Dusted Valley, 2008 Viognier, Yakima Valley or the sommelier rare wine selection, Marc Colin, 2006 Saint Aubin 1er Cru La Chateniere (add $6.50)
TAMARIND ROASTED SABLEFISH
celery, cucumber and red radish marinated in yogurt-lemon-extra virgin olive oil, garlic soubise flavored with espelette
Paired with Chateau Pouilly, 2006 Pouilly-Fuisse, Cuvee 1551
100% WAGYU BEEF
sautéed strip loin medallions, oxtail rillettes, potato fondants, onion sprouts & garlic shoots, sumida watercress puree, bordelaise sauce
Paired with Terralsole, 2006 Rosso di Montalcino or the sommelier rare wine selection, Clos de Marquis, 2003 St Julien (add $6.50)
BIG ISLAND GOAT CHEESE QUENELLE
lemon verbena-watermelon rind chutney, poppy seed biscuit, hirabara greens
Paired with Millesime, 2005 Saumur Champigny, Loire
CHOCOLATE AND BANANA
chocolate banana crème caramel, chinese almond decadence, almond ice cream
Paired with Warres, Otima, 10 year Tawny
The cost of the six course menu is $120 per person and the wine pairings are available for an additional $63.
The Grand Degustation menu is available for $165 per person with wine pairings for $85 per person.
See the official menu along with wine notes.
Call 808-944-4714 or e-mail chef@chefmavro.com for reservations or more information.
