Summer Seasonal Menus

July 23, 2009

Shaun Chillingworth, Marketing Director,

If you haven’t already had a chance to see what summer has brought to the menus at Chef Mavro and Vino Italian Tapas, here’s a look at what’s new and being served this season.

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

Day Boat Catch Grenobloise

Confit Sablefish

Big Island Goat Cheese Mousse
Photos: Courtesy of
Chef mavro

See the entire new summer menu here.

Here are three of the highlights (seen right):

Day Boat Catch Grenobloise
wrapped in brick, truffle accented cauliflower purée, essence of pinot noir sauce, grenobloise

The wine pairing is a Grof Degenfeld, 2006 Tokaji Muscat Lunel

Confit Sablefish
“big wave” tomato, ogo, fines herb emulsion, sablefish cracklings

The wine pairing is a Raffault, 2007 Chinon Rose

Big Island Goat Cheese Mousse
baby beets and kumquats, extra virgin olive oil cake, hirabara greens

The wine pairing is a Domaine Huet, 2006 Vouvray Le Mont Sec

The summer menu is presented in a variety of coursed options (3, 4, or 6 courses or grand degustation menu) with an optional wine pairing as well. Other menu items include a Colorado Rack of Lamb, Keahole Lobster pot au feu and 100% Wagyu Beef.

For reservations or more information, call (808) 944-4714 or visit www.chefmavro.com

Over at Vino Italian Tapas, chef Keith Endo has created some special new tapas and entrees for the summer. Three or four times a year, the menu is given a new look based on seasonal specialties and available produce.

Here’s a look at some of the highlights for Summer:

SUMMER TAPAS SPECIALS

Aloun Farms Watermelon & Tomato Gazpacho
Thai basil, rock shrimp ceviche and lime cucumber crème fraiche
Chilled Kona Maine Lobster “BLT” Salad
Hamakua Heirloom Tomatoes, Nalo Farms Baby Romaine, crispy Panchetta, creamy tarragon vinaigrette
Pan Seared Hudson Valley Foie Gras
duck proscuitto, brioche, sunny side up quail egg, orange gelee and vanilla maple syrup drizzle
Pan Seared Shrimp and Kabocha Ravioli
shaved ricotta salata, sage brown butter and balsamic vinegar

Image: courtesy of Vino Italian Tapas

SUMMER ENTRÉE SPECIALS

Moroccan Spiced Maui Cattle Company Braised Short Rib
Molokai sweet potato couscous, cumin scented carrots and sun dried tomato harissa
Pan Seared Fresh Hawaiian Snapper
Mudica bread crumbs, lemon confit, oven dried roma tomatoes, braised fennel and citrus salad