MENU
summer menu
celebrating 1o years of food & wine pairings
1998-2008
three courses
ESCABECHE OF DIVER SCALLOPS
salad of celery root & granny smith apple, green tomato gazpacho,
fougasse chips
BETTS & SCHOLL, 2007 RIESLING, EDEN VALLEY, AUSTRALIA 12.00
“pear, lime, mineral, with a dry crisp finish”
KUROBUTA PORK
roasted loin, braised belly, cannellini bean purée, crisp garlic haricots verts,
black cumin pineapple
PIO CESARE, 2005 BARBERA D’ALBA, PIEDMONT 12.00
“dried cherry, licorice, mushroom, earth, soft and supple”
or
our sommelier rare wine selection,
VINCENT GIRARDIN, 2002 POMMARD 1ER CRU LES EPENOTS 29.00
“cherry, rose petals, damp earth, and spice”
(add 16.00)
A CITRUS TRIO
caramelized chiboust, marinated seasonal citrus with shiso, fresh lilikoi sauce,
lychee sorbet
JORGE ORDONEZ, 2006 SL SELECCION ESPECIAL, MALAGA, SPAIN 11.00
“citrus blossoms, jasmine, honeycomb, and lychee… olé!”
sixty-nine dollars one hundred six dollars
without wine selections with wine selections (5 ounces)
four courses
GRILLED HAMAKUA MUSHROOM, MACARONI GRATIN
jumbo alii mushroom, jerusalem artichoke, parmesan chips, cauliflower
purée,
sumida watercress, pancetta vinaigrette
LUCIEN ALBRECH, 2002 PINOT GRIS CUVÉE CÉCILE, ALSACE 15.50
“mineral, green apple, pear, with a racy finish”
DAY BOAT CATCH MARSEILLAISE
poached in rock fish soup flavored with saffron, finger potatoes,
aïoli sauce and crouton
DON OLEGARIO, 2006 ALBARINO, RIAS BAIXAS 14.50
“ripe apple, peach, dried fruit, and a hint of spice”
FILET MIGNON & CORNED SHORT RIBS
filet crusted with rye bread dust, house corned ribs, fricassée of swiss chard,
mustard crème fraiche, raïto sauce
BUONCRISTIANI, 2003 “O. P. C.” CLARET, NAPA VALLEY 18.00
“black cherry, cassis, plum, and vanilla”
or
our sommelier rare wine selection,
JORDAN, 2003 CABERNET SAUVIGNON, ALEXANDER VALLEY 29.00
“ripe fruit flavors of cassis, raspberry, blackberry with polished tannins;
who said that california cabernet sauvignons were too big for food pairings?”
(add 9.50)
LILIKOI MALASADAS
guava coulis, pineapple-coconut ice cream
BLANDY’S, MALMSEY MADEIRA, 5 YEAR (2.5 OUNCES) 12.00
“spicy, pear, happy to find his friend from Portugal”
seventy-eight dollars one hundred twenty-eight dollars
without wine selections with wine selections (4 ounces)
George Mavrothalassitis
chef proprietor
Kevin Chong Hiromi Okura
chef de cuisine pastry chef
DEGUSTATION MENUS
grand degustation
all of our dishes, eleven courses in quarter portions, for the whole table only
one hundred sixty-five dollars per two hundred fifty dollars per person
person
without wine selections with wine selections (1 ounce)
six courses
SEARED HUDSON VALLEY FOIE GRAS
five-spiced yellow and red baby beets, pistachio financier, grapefruit
marmalade
GRÓF DEGENFELD, 2006 FORTISSIMO TOKAJI (2.5 OUNCES) 12.50
“spice, ripe orange, floral notes, and honey”
CONFIT HAMACHI
glazed with yuzu, olive oil leek emulsion, pickled summer vegetables
TREANA, 2006 VIOGNIER-MARSANNE, MER SOLEIL VINEYARD, CENTRAL COAST 16.50
“honeysuckle, jasmine, tropical fruit, with hints of pear and honey”
10TH ANNIVERSARY KEAHOLE LOBSTER A LA COQUE
cream of kahuku corn, chorizo puff, crustacean essence
JORDAN, 2005 CHARDONNAY, RUSSIAN RIVER VALLEY 16.50
“citrus, kiwi, honey, toasted oak and vanilla”
or
our sommelier rare wine selection,
DOMAINE VINCENT GIRARDIN, 2005 CHASSAGNE-MONTRACHET, 1ER CRU MORGEOT
29.00
“spicy, white flowers, candied lemon, long finish”
(add 6.00)
ROASTED MOUNTAIN MEADOW LAMB LOIN
yukon potato confit in curry oil-preserved lemon, fricassee of fava beans, lamb
jus
LES PRODUCTEURS PLAIMONT, 2005 PLÉNITUDE, MADIRAN 18.00
“blackberry, plum, and spice, long powerful finish”
or
our sommelier rare wine selection,
CHATEAU FERRAND-LARTIGUE, 1998 ST. EMILION 29.00
“black currant, tobacco, leather, blackberry, soft tannins”
(add 5.50)
MOUSSE OF BRIE DE MEAUX
island mango-portuguese sweet bread “au torchon,”
hirabara baby greens, candied ginger
LIEU-DIT ROSNAY, 2005 VOUVRAY 16.50
“clean mineral, lemon, tea and honey”
BITTER CHOCOLATE BAR
sesame ganache, halvah, hawaiian vanilla sorbet, banana & avocado cream
GRAHAMS 10 YEAR OLD TAWNY PORT (2.5 OUNCES) 12.00
“orange peel, marzipan, walnut, and fruit cake”
one hundred-fourteen dollars one hundred seventy-three dollars
without wine selections with wine selections (2.5 ounces)
CHEF MAVRO 1969 SOUTH KING STREET HONOLULU HAWAII 96826 (808) 944-
4714 WWW.CHEFMAVRO.COM
