Chef Mavro
Modern European Restaurant
(808) 944-4714
Main Menu
Caviar
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Russian Golden Osetra
Bulgaria, danube river
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Siberian Osetra
Uruguay, rio negro
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White Sturgeon
Plaza royale, california
Three Courses
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Ahi Watercress
Seared big eye sashimi grade with hanapepe salt, sumida watercress declinaison salad, kanten, grilled stems with poppy seeds, garlic, lemon, extra virgin olive oil puree
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Pork Apricot
Kurobuta pork loin roasted with eggplant, shank rolled in bacon and rinds, braised belgium endive in pinot noir essence, apricot pork jus, bouquet of arugula and frisee salad
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Honeydew Pineapple
Honeydew melon froth, frankies nursery meli kalima pineapple jelly, sweet tea ice, popping ginger sand, fresh coconut sorbet
Four Courses
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Maitake Yuzu
Maitake mushroom, salsify, roasted kabocha with bacon
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Shutome Kabosu
Fillet of island swordfish crusted with mochi, citrus-sancho sauce
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Duckling Mango
Grimaud farm muscovy duckling, gingered green mango chutney, sweet kahuku corn fritter, modern bigarade sauce
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Lilikoi Urfer Biber
Trio of malasadas, fresh lilikoi declinaison of curd, chiboust, and ice cream greek yogurt parfait, candied pistachio, urfa biber peppercorn sauce
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Chocolate Avocado
White chocolate avocado cremeux, hawaii madre raw chocolate bavaroise, corn financier, spiced chocolate sauce, lime oil, basil syrup
Six Courses
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Meli – Melo
Local summer vegetables of the day watercress, chickpea fritters, eggplant tahini, black garlic
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Lobster – Chorizo
Keahole lobster a la coque, cream of kahuku corn, chorizo puff, crustacean essence garnished with leeks, celery, carrot, parsnip and chervil-lemongrass accent
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Snapper – Hawaiian Salt Crusted
Island dayboat snapper, baked in a hawaiian salt crust, tomato-ogo-fines herbes sauce
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Lamb – Harissa
Colorado lamb loin, “pissaladiere” with confit tomatoes lamb bacon, garlic chips, maui onion, black olive powder, merican parsley oil, lamb jus
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Goat Cheese - Strawberry
Big island fresh goat cheese filled with strawberry jus, frankie's nursery green pepppercorn ma'o farm baby greens
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Lilikoi – Urfer Biber
Trio of malasadas, fresh lilikoi “déclinaison” of curd, chiboust, and ice cream greek yogurt parfait, candied pistachio, urfa biber peppercorn sauce
Main Menu
Caviar
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not listed
Russian Golden Osetra
Bulgaria, danube river
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not listed
Siberian Osetra
Uruguay, rio negro
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not listed
White Sturgeon
Plaza royale, california
Six Courses
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Abalone – Yuzu
Confit big island abalone, honomu hearts of palm salad with granny smith apple kahuku corn, grapes, shiso, yuzu, ume coulis. wine pairing: ohyama, “ginsuika” junmai ginjo sake “soft sweetness, floral with delicate acidity”
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Foie Gras – Balsamic Vinegar
Sautéed hudson valley foie gras, balsamic glaze, bed of savoy cabbage mission fig poached in sweet wine, toasted portuguese sweet bread: chateau lamothe guignard, 1996 sauternes 2nd cru classé “intense fig & apricot, delicate sweetness”
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Lobster – Lemongrass
Indochine-style poached keahole lobster, long rice, kurobuta pork kau yuk, kaffir lime lemongrass, tamarind, green papaya, chervil, crustacean essence. wine pairing: fitz-ritter, 2011 gewürztraminer spätlese highly aromatic, grapefruit marmalade, lychee & spearmint, spicy finish” or rare wine selection comtesse bernard de cherisey, 2010 puligny-montrachet premier cru “les chalumeaux” “mineral-driven, intensely focused & earthy; from vines planted in 1946” (by the glass $39.00 or add $9.50 to wine pairings)
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Pintade – Chestnut
Oasted grimaud farm guinea fowl, hawaiian vanilla chestnut purée sumida farm watercress bouquet and coulis, espelette braising jus. wine pairing: ridge estate, 2009 merlot, santa cruz montains “richly textured, cedar & currants, smooth velvety finish” or rare wine selection antinori, 2008 “tignanello”, tuscany “classic tuscany-full bodied & not overly tannic, lots of dried spices, cocoa powder & nutmeg” (by the glass $39.00 or add $9.50 to wine pairings)
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Feta – Long Peppercorn
Seared hawaii island goat dairy feta cheese, fried sage, apricot jelly, brick mille-feuilles red onion confiture, rare hawaiian organic white honey. wine pairing: domaine des baumard, clos st. catherine, 2008 coteaux du layon “quince, apple & chamomile notes, creamy sweet texture”
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Chocolate – Burgundy Truffle
Island madre chocolate crisped with black walnut, truffle white chocolate tarragon ganache, pear coulis, molokai black salt. klein constantia, 2005 vin de constance, south africa “persimmon & citrus flavors, hints of green tea, sweet and elegant”
Four Courses
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Day Boat Catch – Saffron
Poached snapper in a fisherman soup “rouille” emulsion, fennel-tomato-onion-saffron marmalade on crouton. wine pairing: domaine de terrebrune, 2011 bandol rosé “smoky cherry & raspberry flavors marked by accents of white pepper”
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Quail – Curry
Free range quail, wrapped in pancetta on baked jumbo hamakua ali’i mushroom curried vinaigrette. wine pairing: au bon climat, 2008 pinot noir “bright bing cherry & forest floor notes, soft & gently oaky”
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Lamb – Harissa
Colorado lamb loin, “pissaladiére” with confit cherry tomatoes & maui onion lamb bacon, garlic chips, black olive powder, parsley oil, lamb jus. wine pairing: bodegas emilio moro, 2007 ribera del duero “intense dark berries & cherries, dusty cocoa powder & mineral accents” or rare wine selection dunn vineyards, 2004 cabernet sauvignon, howell mountain “100% cabernet sauvignon that’s surprisingly mellow & approachable; minty red fruit from a great vintage” (by the glass $39.00 or add $17.50 to wine pairings)
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Malasada – Lilikoi
Trio of malasadas, fresh lilikoi “déclinaison” of curd, chiboust, and ice cream greek yogurt parfait, candied pistachio, urfa biber peppercorn sauce malvira, birbet, italy. wine pairing: “red wine made from the brachetto grape with a slight sparkle & notes of fresh plums & berries”
Main Menu
Caviar
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not listed
Russian Golden Osetra
Bulgaria, danube river
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not listed
Siberian Osetra
Uruguay, rio negro
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not listed
White Sturgeon
Plaza royale, california
Six Courses
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Egg – Truffle
From peterson’s upland farm, truffle “osmose,” potato mousseline, chervil, serrano ham ribbons jean-marc brocard 2010 chablis 1er cru “vaulorent” “white flowers, citrus & honey notes with a rich texture”
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Foie Gras – Balsamic Vinegar
Sautéed hudson valley foie gras, balsamic glaze, bed of savoy cabbage mission fig poached in sweet wine, toasted portuguese sweet bread chateau roumieu-lacoste, 2009 sauternes
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Lobster – Lemongrass
Indochine-style poached keahole lobster, long rice, kurobuta pork kau yuk, kaffir lime lemongrass, tamarind, green papaya, chervil, crustacean essence grgich hills estate, fume blanc, 2010 napa valley
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Lamb – Harissa
Colorado lamb loin, “pissaladiére” with confit cherry tomatoes & maui onion lamb bacon, garlic chips, black olive powder, parsley oil, lamb jus chateau boutisse, 2009 saint emilion
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Feta – Long Peppercorn
Seared hawaii island goat dairy feta cheese, fried sage, apricot jelly, brick mille-feuilles red onion confiture, rare hawaiian organic white honey domaine huet, 2007 vouvray demi-sec, loire valley
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Chocolate – Burgundy Truffle
Island madre chocolate crisped with black walnut, truffle white chocolate tarragon ganache, pear coulis, molokai black salt alvear, “solear 1927? pedro ximenez, montilla-moriles, spain
Four Courses
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Abalone – Yuzu
Confit big island abalone, honomu hearts of palm salad with granny smith apple kahuku corn, grapes, shiso, yuzu, ume coulis ohyama, “ginsuika” junmai ginjo sake
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Catch – Ratatouille
Steamed day boat catch, ratatouuille “declinaison,” zucchini ribbons essence of basil, and jus domaine de terrebrune, 2011 bandol rosé
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Pintade- Chestnut
Roasted grimaud farm guinea fowl, hawaiian vanilla chestnut purée sumida farm watercress bouquet and coulis, espelette braising jus au bon climat, 2008 pinot noir “bien nacido vineyard”, santa barbara county
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Malasada – Lilikoi
Trio of malasadas, fresh lilikoi “déclinaison” of curd, chiboust, and ice cream greek yogurt parfait, candied pistachio, urfa biber peppercorn sauce malvira, 2011 birbet, italy “red wine made from the brachetto grape with a slight sparkle & notes of fresh plums & berries”
Main Menu
Caviar
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not listed
Caviar
A side-by-side tasting of sustainable caviars. russian osetra, siberian osetra, white sturgeon. served table side with blinis & crème fraiche (10g each) flight (one-two guests)
From Land and Sea (Four Courses)
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Mushroom – Black Garlic
Maitake mushroom, hamakua alii & hon shimeji, sumida farm watercress salad & essence artichoke & salsify shavings, korean black garlic, confit cherry tomatoes cilantro, sesame artichoke purée. wine pairings: jermann, 2011 pinot grigio, venezia giulia “fresh pear, apple & white flowers, creamy nutty finish”
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Catch – Raïto
Seared day boat catch, braised radicchio in burgundy wine sautéed baby spinach, chicharrón, provençale raïto sauce. wine pairings: domaine de terrebrune, 2012 rosé, bandol “juicy red berry, cherry & anise; smoky mineral finish”
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Lamb – Tapenade
Cépe dusted niman ranch lamb loin, eggplant caviar in brick, sugar snap peas green & black olive tapenade, sarriette lamb jus. wine pairings: e. guigal, 2009 crozes-hermitage “complex bouquet of olives, licorice, red & black currants; medium bodied” -or- our sommelier selection: antinori, 2008 guado al tasso estate, bolgheri superiore “intense black currant, licorice & spice; lush yet delicate, with mineral notes & a silky texture” (by the glass $39 or add $17.50 to four course pairings)
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Namelaka – Lychee
Valrhona white chocolate yuzu bavaroise pistachio semifreddo, campari, poached lychee, candied basil. wine pairings: domaine de durban, 2009 muscat de beaumes-de-venise “aromatic notes of apple, melon, verbena & candied citrus; sweet, honeyed finish”
Grand Degustation
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Grand Degustation
11 courses. all of our dishes, in tasting portions, for the whole table only
Inspired By Provence & The Islands (Six Courses)
First Course
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Abalone – Tarama
Confit big island abalone, lime juice, hanapepe salt, mint cucumber tzatziki style almond milk greek caviar mousse, house pita bread. wine pairings: domaine hippolyte reverdy, 2011 sancerre “aromas of white flowers, lemon, melon & grapefruit, long, refreshing finish”
Second Course
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Ahi – Aleppo Pepper
Spicy big eye ahi, ogo, sea urchin-aleppo pepper aioli steamed basmati rice, shoyu powder. wine pairings: shirakabe gura-sho chiku bai, mio sparkling sake, nada japan “refreshing and fruity; soft and smooth texture” -or- our sommelier selection: kubota manju, junmai daiginjo sake, niigata “exquisitely smooth & silky with hints of cedar, wet stone & orange blossom” (by the glass $30 or add $15 to wine pairings)
Third Course
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Lobster – Lemongrass
Indochine-style poached keahole lobster, long rice, kurobuta pork kau yuk, kaffir lime lemongrass, tamarind, green papaya, chervil, crustacean essence. wine pairings: cristom, 2011 viognier, willamette valley “fruity, apricot blossom & honeysuckle, medium bodied, with great acidity” -or- our sommelier selection: antoine jobard, 2010 meursault “en la barre” “mineral-driven, intensely focused & earthy; classic flavors of orange, spices & hazelnuts” (by the glass $39 or add $9.50 to wine pairings)
Fourth Course
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Squab – Jasmine Tea
Breast in papillote with savoy cabbage & chipolata, jasmine tea squab jus thigh on dandelion greens, poha berry salad. wine pairings: chateau des jaques, 2010 moulin-a-vent “la roche” “blackberry & redcurrant with stone, peat & salt; juicy long finish”
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Wagyu – Chimichurri
(add $28 to the menu) 100% wagyu beef medallions, pinot noir essence, braised short rib chimichurri parsnip purée, pickled baby beet salad. wine pairings: domaine les pallieres, 2009 gigondas “les racines” “racy cherry, redcurrant, mineral & black olive with a floral pastille” -or- our sommelier selection: altesino, 2007 brunello di montalcino” “powerful yet elegant notes of iron, leather, forest floor and plum; firm acidity” (by the glass $39 or add $9.50 to six course pairings)
Fifth Course
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Goat Cheese – Arugula
Hawaii island goat cheese ice cream, strawberry-rhubarb “minute” jam baby arugula, elizabeth’s volcano island honey candies. wine pairings: domaine huet, 2007 vouvray demi-sec, loire valley “quince, apple & chamomile notes, creamy sweet texture”
Six Course
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Chocolate – Mango
Madre hamakua chocolate & cocoa nib dacquoise, urfa biber confit mango chocolate feuilletine, guava olive oil sorbet. wine pairings: alvear, “solera 1927” pedro ximenez, montilla-moriles, spain “butterscotch, fig jam, bitter cocoa & crème brulee”
Main Menu
From Land and Sea
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Amuse Bouche
Almond tarama froth, cucumber
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Mushroom
Salad of maitake mushrooms, heart of palm, poha berries, sea asparagus tempura, baby arugula, accented with madras curry vinaigrette. wine pairings: henri bourgeois, 2011 sancerre, “la côte des monts damnés,” loire valley. “lively flavors of lemon curd, chamomile flowers & white peach”
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Catch
Steamed day-boat snapper chinatown style, shiitake mushrooms, ginger sizzled with grape seed & sesame oil, topped with fried cilantro & green onion on basmati rice. wine pairings: bodegas botani, 2012 moscatel seco, malaga. “aromatic nose of melon, orange blossom & peach; vibrant clean finish”
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Lamb
Roasted niman ranch lamb loin “monegasque” layers of confit maui onion, eggplant, zucchini & tomato, rosemary lamb jus sumida farm watercress with aIoli dip. wine pairings: donnafugata, 2009 tancredi, sicily. “elegant cherry, spice & leather notes; cabernet sauvignon & nero d’avola blend”
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Wagyu
Add $28 to the menu. 100% wagyu beef medallions, agave crisped brussels sprouts, serrano ham, chimichurri celery root mousse, essence of pinot noir. wine pairings: ridge vineyards, 2011 lytton springs estate zinfandel, dry creek. palate staining flavors of raspberry, cassis & black cherry, hints of black olive & licorice”. OR our premium wine selection - tenuta sette ponti, 2010 oreno, tuscany. “full bodied bordeaux blend; velvety textured flavors of currant, cedar, cherries & oak” (by the glass $39 or add $16 to four course pairings)
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Pre-Dessert
Honeydew in champagne gelée
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Guava
Guava “déclinaison” confit, chiboust, sorbet. white peppercorn pavlova, hibiscus shave ice, vodka coulis. wine pairings: “braida” di giacomo bologna, 2010 brachetto d’acqui, piedmont. “sweet, slightly sparkling notes of wild berries and lavender; refreshing finish”
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Mignardises
Chef’s Menu
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Amuse Bouche
Almond tarama froth, cucumber
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Abalone
Confit big island abalone on baby leek étuvée. wine pairings: “oursinade,” sea urchin emulsion, uni bodegas del palacio de fefinañes, 2012 albariño, rias biaxas. “bright citrus fruit & floral aromas, with refreshing acidity & mineral notes”
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Foie Gras
Hudson valley foie gras & mango déclinaison “au naturel,” pickle mango, seared, li hing mui mango tatin, bavarois, with mango kanten. wine pairings: albert boxler, 2010 gewürztraminer reserve, alsace. “intense aromas of rose petal & lychee; sweet, spicy finish of grapefruit and white flowers”
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Lobster
Roasted keahole lobster, chorizo-crustacean taro dumpling upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence. wine pairings: louis jadot vignoble, 2009 puligny montrachet, premier cru, “clos de la garenne” (premium selection) ” white peach, lemon & hazelnut aromas with citrus, mineral & butterscotch flavors”
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Duck
Free range duckling from grimaud farm in double cooking fried bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts braised fennel, star anise duck jus. wine pairings: patz & hall, 2011 pinot noir, “hyde vineyard,” carneros (premium selection) . “complex flavors of plum, raspberry & rose petal; rich & concentrated”
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Wagyu
100% wagyu beef medallions, agave crisped brussels sprouts, serrano ham, chimichurri celery root mousse, essence of pinot noir. wine pairings: tenuta sette ponti, 2010 oreno, tuscany (premium selection) . “full bodied bordeaux blend; richly textured flavors of currant, cedar, cherries & oak”
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Cheese
Hawaii island goat cheese with lemon & chive confit kumquats, molokai ogo, rare hawaiian organic white honey. wine pairings: domaine huet, 2007 vouvray demi-sec “le mont,” loire valley. “slightly sweet flavors of peach, quince & honey with balanced acidity”
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Pre-Dessert
Honeydew in champagne gelée
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Chocolate
Waialua chocolate “marquise,” brick crunch, candied macadamia nuts, dulce de leche, sea salt caramel flan, crème fraiche, lilikoi coulis. wine pairings: ramos-pinto, 20 year tawny port “quinta do bom retiro” (premium selection) . “bold honeyed flavors of toffee & candied fruits; long, smooth finish ”
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Mignardises (Tenth Course)
Main Menu
From Land and Sea
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Amuse Bouche
Almond tarama froth, cucumber
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Mushroom
Salad of maitake mushrooms, heart of palm, poha berries, sea asparagus tempura, baby arugula, accented with madras curry vinaigrette. wine pairings: henri bourgeois, 2011 sancerre, “la côte des monts damnés,” loire valley. “lively flavors of lemon curd, chamomile flowers & white peach”
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Catch
Steamed day-boat snapper chinatown style, shiitake mushrooms, ginger sizzled with grape seed & sesame oil, topped with fried cilantro & green onion on basmati rice. wine pairings: bodegas botani, 2012 moscatel seco, malaga. “aromatic nose of melon, orange blossom & peach; vibrant clean finish”
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Lamb*
Roasted niman ranch lamb loin “monegasque” layers of confit maui onion, eggplant, zucchini & tomato, rosemary lamb jus sumida farm watercress with aioli dip. wine pairings: donnafugata, 2009 tancredi, sicily. “elegant cherry, spice & leather notes; cabernet sauvignon & nero d’avola blend”
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Wagyu*
Add $28 to the menu. 100% wagyu beef medallions, agave crisped brussels sprouts, serrano ham, chimichurri celery root mousse, essence of pinot noir. wine pairings: ridge vineyards, 2011 lytton springs estate zinfandel, dry creek. palate staining flavors of raspberry, cassis & black cherry, hints of black olive & licorice”. or our premium wine selection - tenuta sette ponti, 2010 oreno, tuscany. “full bodied bordeaux blend; velvety textured flavors of currant, cedar, cherries & oak” (by the glass $39 or add $16 to four course pairings)
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Pre-Dessert
Honeydew in champagne gelée
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not listed
Guava
Guava “déclinaison” confit, chiboust, sorbet. white peppercorn pavlova, hibiscus shave ice, vodka coulis. wine pairings: “braida” di giacomo bologna, 2010 brachetto d’acqui, piedmont. “sweet, slightly sparkling notes of wild berries and lavender; refreshing finish”
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Mignardises
Chef’s Menu
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Amuse Bouche
Almond tarama froth, cucumber
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not listed
Abalone
Confit big island abalone on baby leek étuvée. wine pairings: “oursinade,” sea urchin emulsion, uni bodegas del palacio de fefinañes, 2012 albariño, rias biaxas. “bright citrus fruit & floral aromas, with refreshing acidity & mineral notes”
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Foie Gras
Hudson valley foie gras & mango déclinaison “au naturel,” pickle mango, seared, li hing mui mango tatin, bavarois, with mango kanten. wine pairings: albert boxler, 2010 gewürztraminer reserve, alsace. “intense aromas of rose petal & lychee; sweet, spicy finish of grapefruit and white flowers”
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not listed
Lobster
Roasted keahole lobster, chorizo-crustacean taro dumpling upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence. wine pairings: louis jadot vignoble, 2009 puligny montrachet, premier cru, “clos de la garenne” (premium selection) ” white peach, lemon & hazelnut aromas with citrus, mineral & butterscotch flavors”
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Duck
Free range duckling from grimaud farm in double cooking fried bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts braised fennel, star anise duck jus. wine pairings: patz & hall, 2011 pinot noir, “hyde vineyard,” carneros (premium selection) . “complex flavors of plum, raspberry & rose petal; rich & concentrated”
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Wagyu
100% wagyu beef medallions, agave crisped brussels sprouts, serrano ham, chimichurri celery root mousse, essence of pinot noir. wine pairings: tenuta sette ponti, 2010 oreno, tuscany (premium selection) . “full bodied bordeaux blend; richly textured flavors of currant, cedar, cherries & oak”
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Cheese
Hawaii island goat cheese with lemon & chive confit kumquats, molokai ogo, rare hawaiian organic white honey. wine pairings: domaine huet, 2007 vouvray demi-sec “le mont,” loire valley. “slightly sweet flavors of peach, quince & honey with balanced acidity”
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not listed
Pre-Dessert
Honeydew in champagne gelée
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not listed
Chocolate
Waialua chocolate “marquise,” brick crunch, candied macadamia nuts, dulce de leche, sea salt caramel flan, crème fraiche, lilikoi coulis. wine pairings: ramos-pinto, 20 year tawny port “quinta do bom retiro” (premium selection) . “bold honeyed flavors of toffee & candied fruits; long, smooth finish”
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Mignardises
Wine By The Glass
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Any Wine From The Selection
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Any Wine From Our Premium Selection
Caviar
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a Side-By-Side Tasting of Sustainable Caviars Flight (One-Two Guests)
Russian osetra, siberian osetra, white sturgeon. served table side with blinis & crème fraiche (10g each) . wine pairing: ayala, brut “majeur” champagne - $21
Main Menu
Caviar Tasting
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Russian Osetra, Siberian Osetra, White Sturgeon
Served table side with blinis & crème fraiche (10g each) flight (one or two guests) . wine pairing: ayala, multi-vintage "brut majeur," champagne ($21) - "lighter & drier style of champagne with bright fruit, showing great finesse & elegance"
Hana Hou
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Amuse Bouche
Chilled crécy orange, coconut foam
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Vegetables
Meli-melo of upcountry vegetables of the day, chick pea fritters sumida watercress salad & purée. wine pairing: jermann, 2012 pinot grigio, friuli-venezia-giulia - "lively flavors of citrus & minerals; rich smooth texture, balanced acidity"
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Onaga
Gq Magazine "top 10 Recipes In The U.s." baked in a salt crust, tomato-ogo-fines herbes sauce. wine pairing: henri bourgeois, 2010 sancerre, "le md de bourgeois" loire valley - "lively flavors of grapefruit, gooseberry, white peach & currants; rich texture, balanced acidity"
Choice of Hana Hou
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Lamb*
Tagine, niman ranch lamb loin, eggplant caviar in brick couscous, english peas, swiss chard, dried cranberry, pearl onion green & black olive tapenade, harissa lamb jus. wine pairing: ridge vineyards, 2012 geyserville, sonoma county - "century vine field blend of zinfandel, petite siräh, carignane & mourvedre"
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Wagyu*
Add $28 to the menu. 100% wagyu beef medallions, crisped brussels sprouts, san daniele prosciutto chimichurri celery root mousse, essence of pinot noir. wine pairing: john duval wines, 2011 plexus, barossa valley - "peppery rhône style blend of syrah, grenache & mourvedre from australia". our premium wine selection: cenyth, 2009 meritage red, sonoma county - "velvety textured flavors of, currant, plum & black olive; well structured bordeaux blend" (by the glass $39 or add $17.50 to land & sea menu pairings)
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Pre-Dessert
Watermelon in champagne gelée
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Malasadas
A chef mavro signature, filled with lilikoi, guava coulis hawaiian vanilla ice cream. wine pairing: "braida" di giacomo bologna, 2013 brachetto d'acqui, piedmont - "sweet, slightly sparkling notes of wild berries and lavender; refreshing finish"
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Mignardises
Wine By The Glass
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From The Selection
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From Our Premium Selection
Chef's Menu
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Amuse Bouche
Chilled crécy orange, coconut foam
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Abalone
Confit big island abalone on baby leek étuvée "oursinade," sea urchin emulsion, uni. wine pairing: wakatake daiginjo "onikoroshi" sake, shizuoka - "aromas and flavors of melon & lychee; long, smooth, polished finish"
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not listed
Foie Gras
Hudson valley foie gras & mango déclinaison "au naturel," pickle mango; seared, li hing mui mango tatin; bavarois, mango kanten. wine pairing: albert boxler, 2011 gewurztraminer reserve, alsace - "intense aromas of rose petal & lychee; sweet, spicy finish of grapefruit and white flowers"
-
not listed
Lobster
Roasted keahole lobster, chorizo-crustacean taro puff upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence. jean-marc brocard, 2010 chablis grand cru "les clos" - "peach, white flowers & mineral aromas; rich, powerful silky finish" (premium selection)
-
not listed
Duck*
Free range duckling from grimaud farm in double cooking fried bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts braised fennel, star anise duck jus. wine pairing: patz & hall, 2011 pinot noir, "hyde vineyard," carneros - "complex flavors of plum, raspberry & rose petal; rich & concentrated" (premium selection)
-
not listed
Wagyu*
100% wagyu beef medallions, agave crisped brussels sprouts, san daniele prosciutto chimichurri celery root mousse, essence of pinot noir. wine pairing: cenyth, 2009 meritage red, sonoma county - "velvety textured flavors of, currant, plum & black olive; well structured bordeaux blend" (premium selection)
-
not listed
Cheese
Hawaii island goat cheese with lemon & chive confit kumquats, molokai ogo, rare hawaiian organic white honey. wine pairing: domaine huet, 2007 vouvray demi-sec "le mont," loire valley - "slightly sweet flavors of peach, quince & honey with balanced acidity"
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Chocolate
Acai and waialua chocolate crémeux , tuile açaí-blackberry sorbet; sand; coulis. wine pairing: quinta do vesuvio, 2001 vintage port - "subtle hints of blackberry, chocolate, raisin & mineral; delicate elegant finish" (premium selection)
-
not listed
Mignardises
Main Menu
Hana Hou
-
not listed
Amuse Bouche
Chilled baby carrot soup, flavored with orange
-
not listed
Vegetables
Meli-melo salad of upcountry vegetables of the day, chick pea fritters; sumida watercress salad and puree. wine pairing: jermann, 2012 pinot grigio, friuli-venezia-giulia
-
not listed
Onaga
Gq magazine "top 10 recipe". onaga in a salt crust, tomato, ogo, fresh herbs. wine pairing: henri bourgeois, 2010 sancerre, "le md de bourgeois" loire valley
-
not listed
Lamb
Tagine, slow simmered niman ranch lamb loin, eggplant caviar in brick, couscous, english peas, swiss chard, dried cranberry, pearl onion. wine pairing: ridge vineyards, 2012 geyserville, sonoma county
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Malasadas
Top 10 donuts in the u.s. original lilikoi malasadas, filled with passionfruit curd, on pools of guava coulis, hawaiian vanilla ice cream. wine pairing: "braida" di giacomo bologna, 2010 brachetto d'acqui, piedmont
-
not listed
Hand-Crafted Candies
Summer: Chef's Menu
-
not listed
Amuse Bouche
Chilled baby carrot soup, flavored with orange
-
not listed
Abalone
Confit big island abalone on baby leek sea urchin emulsion and uni. wine pairing: wakatake daiginjo "onikoroshi" sake, shizuoka
-
not listed
Foie Gras
Hudson valley foie gras & mango three ways "au naturel," pickle mango; seared, li hing mui mango tatin; bavarois, with mango kanten. wine pairing: albert boxler, 2010 gewürztraminer reserve, alsace
-
not listed
Lobster
Roasted keahole lobster, chorizo taro dumpling, upcountry vegetable sauteed in tamarind-tapioca jus. wine pairing: jean-marc brocard, 2010 chablis grand cru "les clos" (premium selection)
-
not listed
Duck
Free range duckling from grimaud farm, fried bhutanese rice, black garlic, duck leg bacon, baby carrots, string beans, fennel, star anise duck jus. wine pairing: bergström, 2012 pinot noir, "shea vineyard," yamhill-carlton a.v.a., willamette valley, oregon (premium selection)
-
not listed
Wagyu
100% wagyu beef medallions, agave crisped brussels sprouts, san daniele prosciutto, celery root mousse, essence of pinot noir. wine pairing: cenyth 2009 meritage red, sonoma county
-
not listed
Cheese
Hawaii island goat cheese with lemon & chive, kumquats, molokai ogo, rare hawaiian organic white honey. wine pairing: domaine huet, 2007 vouvray demi-sec "le mont," loire valley
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Chocolate
Acai and waialua chocolate cremeux, tuile crisp, acai blackberry sorbet; sand; coulis. wine pairing: blandy's 15 year malmsey madeira (premium selection)
-
not listed
Hand-Crafted Candies
Wine By The Glass
-
not listed
Any Wine From The Selection
-
not listed
Any Wine From Our Premium Selection
Caviar Tasting
-
not listed
Caviar Tasting
A side-by-side tasting of sustainable caviars. russian osetra, siberian osetra, white sturgeon served tableside with blinis & crème fraiche (10g each) . wine pairing: ayala, brut "majeur" champagne - $21
Main Menu
Caviar Tasting
-
not listed
Russian Osetra, Siberian Osetra, White Sturgeon
Served table side with blinis & crème fraiche (10g each) , flight (one or two guests) . Wine Pairing: AYALA, MULTI-VINTAGE "BRUT MAJEUR," CHAMPAGNE - $21. "lighter & drier style of champagne with bright fruit, showing great finesse & elegance"
Hana Hou
-
not listed
Amuse Bouche
Yuzu marinated nairagi, hanapepe salt, fennel leaves
-
not listed
Ahi
Spicy bigeye ahi, ogo, sea urchin-aleppo pepper aioli basmati rice sushi style, shoyu powder. Wine Pairing: TOURNESOL, 2012 ROSÉ, NAPA VALLEY "aromas of cherry, strawberry & watermelon, balanced refreshing acidity; made from pinot noir"
-
not listed
Onaga
GQ MAGAZINE "TOP 10 RECIPES IN THE U.S." baked in a salt crust, tomato-ogo-fines herbes sauce. Wine Pairing: HENRI BOURGEOIS, 2010 SANCERRE, "LE MD DE BOURGEOIS," LOIRE VALLEY "lively flavors of grapefruit, gooseberry, white peach & currants; rich texture, balanced acidity"
-
not listed
Lamb
Tagine, niman ranch lamb loin, eggplant caviar in brick couscous, english peas, swiss chard, dried cranberry, pearl onion green & black olive tapenade, harissa lamb jus. Wine Pairing: RIDGE VINEYARDS, 2012 LYTTON SPRINGS, SONOMA COUNTY "old vine field blend of zinfandel, petite siräh, carignane & mourvedre"
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Fig
Black mission fig & pistachio déclinaison fig poached in spiced burgundy wine, fig & pistachio dumpling, pistachio ice cream, pistachio sand. Wine Pairing: MACULAN, 2012 DINDARELLO, VENETO "aromatic nose of ripe citrus fruits & orange blossom; sweet, full-bodied, long finish"
-
not listed
Mignardises
Wine By The Glass
-
not listed
Wine By The Glass
Chef's Menu
-
not listed
Amuse Bouche
Yuzu marinated nairagi, hanapepe salt, fennel leaves
-
not listed
Scallop
Bacon crusted diver scallop, forest chanterelles & hoi'o salad mushroom veloute. Wine Pairing: LOUIS JADOT, 2010 PULIGNY MONTRACHET, "CLOS DE LA GARENNE," FRANCE "toasted oak, white peach, apple & mineral notes, followed by a citrusy finish" (premium selection)
-
not listed
Foie Gras
Sesame seed seared hudson valley foie gras, purée of cauliflower & cauliflower tempura balsamic glaze, toasted brioche. Wine Pairing: FRITZ HAAG, 2012 RIESLING AUSLESE "BRAUNEBERGER JUFFER," MOSEL "ripe tropical fruits and crisp green apple; creamy honeyed texture & racy acidity" (premium selection)
-
not listed
Lobster
Roasted keahole lobster, chorizo-crustacean taro puff upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence. Wine Pairing: M. CHAPOUTIER, 2012 HERMITAGE, "CHANTE-ALOUTTE", RHÔNE VALLEY "subtle hints of white peach, lemon peel & mineral; creamy, nutty finish" (premium selection)
-
not listed
Pork
Berkshire pork loin, house vadouvan curry, braised savoy cabbage crispy skin pork belly. Wine Pairing: PAUL LATO WINES, 2012 PINOT NOIR, "DUENDE," SANTA MARIA VALLEY "bright cherry, raspberry and forest floor notes, full bodied with velvety tannins" (premium selection)
-
not listed
Wagyu
100% wagyu pavé, pomegranate-teriyaki glaze, sauteed kabocha potato mochi with yuzu kosho accent. Wine Pairing: PIANCORNELLO, 2009 BRUNELLO DI MONTALCINO, TUSCANY "sappy redcurrant, cherry & leather aromas; finishes creamy & mildly tannic" (premium selection)
-
not listed
Cheese
Hawaii island goat cheese with lemon & chive confit kumquats, molokai ogo, rare hawaiian organic white honey. Wine Pairing: DOMAINE HUET, 2007 VOUVRAY DEMI-SEC "LE MONT," LOIRE VALLEY "slightly sweet flavors of peach, quince & honey with balanced acidity"
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Chocolate
Açaí & waialua chocolate crémeux, chocolate wafer açaí-blackberry sorbet, sand, coulis. Wine Pairing: QUINTA DO VESUVIO, 2001 VINTAGE PORT "subtle hints of blackberry, chocolate, raisin & mineral; delicate elegant finish" (premium selection)
-
not listed
Mignardises
Menu
Hana Hou Guest Favorites
-
not listed
Amuse Bouche
Chilled crecy orange, coconut foam
-
not listed
Ahi
Spicy bigeye ahi, ogo, sea urchin-aleppo pepper aioli basmati rice sushi style, shoyu powder tournesol, 2012 rosé, napa valley
-
not listed
Onaga Gq Magazine "Top 10 Recipe"
Onaga in a salt crust, tomato, ogo, fresh herbs henri bourgeois, 2010 sancerre, "le md de bourgeois" loire valley
-
not listed
Lamb
Tagine, slow simmered niman ranch lamb loin eggplant caviar in brick, couscous, english peas, swiss chard, dried cranberry, pearl onion ridge vineyards, 2012 geyserville, sonoma county
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Fig
Black mission fig & pistachio déclinaison fig poached in spiced burgundy wine fig & pistachio dumpling pistachio ice cream pistachio sand maculan, 2012 dindarello, veneto
Fall 2014
-
not listed
Amuse Bouche
Chilled crecy orange, coconut foam
-
not listed
Scallop
Bacon crusted diver scallop, forest chanterelles & hoi'o salad mushroom veloute louis jadot, 2010 puligny montrachet, "clos de la garenne," france (premium selection)
-
not listed
Foie Gras
Sesame seed seared hudson valley foie gras purée of cauliflower & cauliflower tempura balsamic glaze, toasted brioche fritz haag, 2012 riesling auslese "brauneberger juffer," mosel (premium selection)
-
not listed
Lobster
Roasted keahole lobster, chorizo taro dumpling upcountry vegetable sauteed in tamarind-tapioca jus m. chapoutier, 2012 hermitage, "chante-aloutte", rhône valley (premium selection)
-
not listed
Pork
Berkshire pork loin, house vadouvan curry, braised savoy cabbage crispy skin pork belly paul lato wines, 2012 pinot noir, "duende," santa maria valley (premium selection)
-
not listed
Wagyu
100% wagyu pavé, pomegranate-teriyaki glaze, sauteed kabocha, sumida farm watercress potato mochi with yuzu kosho accent piancornello, 2009 brunello di montalcino, tuscany (premium selection)
-
not listed
Cheese
Hawaii island goat cheese with lemon & chive kumquats, molokai ogo, rare hawaiian organic white honey domaine huet, 2007 vouvray demi-sec "le mont," loire valley
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Chocolate
Acai and waialua chocolate cremeux, tuile crisp acai blackberry sorbet, sand, coulis quinta do vesuvio, 2001 vintage port (premium selection)
Wine By The Glass
-
not listed
Any Wine From The Selection
-
not listed
Any Wine From Our Premium Selection
Caviar Tasting
-
not listed
Caviar Tasting
A side-by-side tasting of sustainable caviars flight (one-two guests) $190 russian osetra, siberian osetra, white sturgeon served tableside with blinis & crème fraiche (10g each) ayala, brut "majeur" champagne $21
Vegetarian Menu
Appetizer
-
not listed
Chanterelles
Forest chanterelles & hoi'o salad, mushroom veloute. Louis jadot, 2010 puligny-montrachet premier cru, "clos de la garenne," france (premium selection)
-
not listed
Upcountry Vegetables
Upcountry root vegetables, tamarind-tapioca nage. Henri bourgeois, 2010 sancerre, "le md de bourgeois" loire valley
Entrée
-
not listed
Vadouvan Curry
House vadouvan curry, braised savoy cabbage, sumida farm watercress, basmati rice. Ridge vineyards, 2012 lytton springs, sonoma county
-
not listed
Couscous Tagine
Eggplant caviar in brick, english peas, swiss chard, dried cranberry, pearl onion green & black olive tapenade, harissa. Tournasol, 2012 rose, napa valley
-
not listed
Taro Puff
Puff taro puff, baby cauliflower tempura & purée pomegranate-teriyaki glaze. Chateau boutisse, 2010 saint-emilion
Cheese
-
not listed
Goat Cheese
Hawaii island goat cheese with lemon & chive confit kumquats, molokai ogo, rare hawaiian organic white honey. Domaine huet, 2007 vouvray demi-sec "le mont," loire valley
Dessert
-
not listed
Fig
Black mission fig & pistachio déclinaison fig poached in spiced burgundy wine, fig & pistachio dumpling, pistachio ice cream pistachio sand. Maculan, 2012 dindarello, veneto
-
not listed
Chocolate
Açaí & waialua chocolate crémeux, chocolate wafer açaí-blackberry sorbet, sand, coulis. Quinta do vesuvio, 2001 vintage port
-
not listed
Wine By The Glass
Main Menu
Hana Hou Guest Favorites
-
not listed
Amuse Bouche
Chilled crecy orange, coconut foam
-
not listed
Scallop
Bacon crusted diver scallop, forest chanterelles & hoi'o salad mushroom veloute. Jermann, 2012 pinot grigio, venezia giulia
-
not listed
Snapper
Steamed day-boat snapper chinatown style, shiitake mushrooms, ginger sizzled with grape seed & sesame oil, topped with fried cilantro & green onion. Bodegas botani, 2012 moscatel seco, malaga
-
not listed
Pork
Berkshire pork loin, house vadouvan curry, braised savoy cabbage crispy skin pork belly. Ridge vineyards, 2012 lytton springs, sonoma county
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Fig
Black mission fig & pistachio déclinaison fig poached in spiced burgundy wine. Fig & pistachio dumpling, pistachio ice cream pistachio sand. Maculan, 2012 dindarello, veneto
The Tajima Wagyu Experience
-
not listed
100% Wagyu Pavé
Pomegranate-teriyaki glaze, sauteed kabocha, sumida farm watercress, potato mochi with yuzu kosho accent. Paul lato wines, 2012 pinot noir, "duende," santa maria valley (premium selection)
Fall 2014
-
not listed
Amuse Bouche
Chilled crecy orange, coconut foam
-
not listed
Spicy Bigeye Ahi
Ogo, sea urchin-aleppo pepper aioli basmati rice sushi style, shoyu powder. Tournesol, 2012 rosé, napa valley
-
not listed
Foie Gras
Sesame seed seared hudson valley foie gras purée of cauliflower & cauliflower tempura balsamic glaze, toasted brioche. Fritz haag, 2012 riesling auslese "brauneberger juffer," mosel (premium selection)
-
not listed
Lobster
Roasted keahole lobster, chorizo taro dumpling upcountry vegetable sauteed in tamarind-tapioca jus. M. Chapoutier, 2012 hermitage, "chante-aloutte", rhône valley (premium selection)
-
not listed
Lamb
Tagine, slow simmered niman ranch lamb loin eggplant caviar in brick, couscous, english peas, swiss chard, dried cranberry, pearl onion. Domaine de chevalier, 2008 grand cru classé de graves, pessac-léognan (premium selection)
-
not listed
Cheese
Hawaii island goat cheese with lemon & chive kumquats, molokai ogo, rare hawaiian organic white honey. Domaine huet, 2007 vouvray demi-sec "le mont," loire valley
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Chocolate
Acai and waialua chocolate cremeux, tuile crisp acai blackberry sorbet, sand, coulis. Quinta do vesuvio, 2001 vintage port (premium selection)
Wine By The Glass
-
not listed
Any Wine From The Selection
-
not listed
Any Wine From Our Premium Selection
Caviar Tasting
-
not listed
Caviar Tasting
A side-by-side tasting of sustainable caviars flight (one-two guests) $190 russian osetra, siberian osetra, white sturgeon served tableside with blinis & crème fraiche (10g each) . Ayala, brut "majeur" champagne $21
Main Menu
Caviar Tasting
-
not listed
Russian Osetra, Siberian Osetra, White Sturgeon
Served table side with blinis & crème fraiche (10g each) , flight (one or two guests) . Wine Pairing: AYALA, MULTI-VINTAGE "BRUT MAJEUR," CHAMPAGNE - $21. "lighter & drier style of champagne with bright fruit, showing great finesse & elegance"
Hana Hou
-
not listed
Amuse Bouche
Yuzu marinated nairagi, hanapepe salt, fennel leaves
-
not listed
Ahi
Spicy bigeye ahi, ogo, sea urchin-aleppo pepper aioli basmati rice sushi style, shoyu powder. Wine Pairing: TOURNESOL, 2012 ROSÉ, NAPA VALLEY "aromas of cherry, strawberry & watermelon, balanced refreshing acidity; made from pinot noir"
-
not listed
Onaga
GQ MAGAZINE "TOP 10 RECIPES IN THE U.S." baked in a salt crust, tomato-ogo-fines herbes sauce. Wine Pairing: HENRI BOURGEOIS, 2010 SANCERRE, "LE MD DE BOURGEOIS," LOIRE VALLEY "lively flavors of grapefruit, gooseberry, white peach & currants; rich texture, balanced acidity"
-
not listed
Lamb
Tagine, niman ranch lamb loin, eggplant caviar in brick couscous, english peas, swiss chard, dried cranberry, pearl onion green & black olive tapenade, harissa lamb jus. Wine Pairing: RIDGE VINEYARDS, 2012 LYTTON SPRINGS, SONOMA COUNTY "old vine field blend of zinfandel, petite siräh, carignane & mourvedre"
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Fig
Black mission fig & pistachio déclinaison fig poached in spiced burgundy wine, fig & pistachio dumpling, pistachio ice cream, pistachio sand. Wine Pairing: MACULAN, 2012 DINDARELLO, VENETO "aromatic nose of ripe citrus fruits & orange blossom; sweet, full-bodied, long finish"
-
not listed
Mignardises
Wine By The Glass
-
not listed
Wine By The Glass
Chef's Menu
-
not listed
Amuse Bouche
Yuzu marinated nairagi, hanapepe salt, fennel leaves
-
not listed
Scallop
Bacon crusted diver scallop, forest chanterelles & hoi'o salad mushroom veloute. Wine Pairing: LOUIS JADOT, 2010 PULIGNY MONTRACHET, "CLOS DE LA GARENNE," FRANCE "toasted oak, white peach, apple & mineral notes, followed by a citrusy finish" (premium selection)
-
not listed
Foie Gras
Sesame seed seared hudson valley foie gras, purée of cauliflower & cauliflower tempura balsamic glaze, toasted brioche. Wine Pairing: FRITZ HAAG, 2012 RIESLING AUSLESE "BRAUNEBERGER JUFFER," MOSEL "ripe tropical fruits and crisp green apple; creamy honeyed texture & racy acidity" (premium selection)
-
not listed
Lobster
Roasted keahole lobster, chorizo-crustacean taro puff upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence. Wine Pairing: M. CHAPOUTIER, 2012 HERMITAGE, "CHANTE-ALOUTTE", RHÔNE VALLEY "subtle hints of white peach, lemon peel & mineral; creamy, nutty finish" (premium selection)
-
not listed
Pork
Berkshire pork loin, house vadouvan curry, braised savoy cabbage crispy skin pork belly. Wine Pairing: PAUL LATO WINES, 2012 PINOT NOIR, "DUENDE," SANTA MARIA VALLEY "bright cherry, raspberry and forest floor notes, full bodied with velvety tannins" (premium selection)
-
not listed
Wagyu
100% wagyu pavé, pomegranate-teriyaki glaze, sauteed kabocha potato mochi with yuzu kosho accent. Wine Pairing: PIANCORNELLO, 2009 BRUNELLO DI MONTALCINO, TUSCANY "sappy redcurrant, cherry & leather aromas; finishes creamy & mildly tannic" (premium selection)
-
not listed
Cheese
Hawaii island goat cheese with lemon & chive confit kumquats, molokai ogo, rare hawaiian organic white honey. Wine Pairing: DOMAINE HUET, 2007 VOUVRAY DEMI-SEC "LE MONT," LOIRE VALLEY "slightly sweet flavors of peach, quince & honey with balanced acidity"
-
not listed
Pre-Dessert
Watermelon in champagne gelée
-
not listed
Chocolate
Açaí & waialua chocolate crémeux, chocolate wafer açaí-blackberry sorbet, sand, coulis. Wine Pairing: QUINTA DO VESUVIO, 2001 VINTAGE PORT "subtle hints of blackberry, chocolate, raisin & mineral; delicate elegant finish" (premium selection)
-
not listed
Mignardises
Catering Menus
Pupus
-
not listed
Chilled Carrot Soup-Coconut Foam
-
not listed
Tarte Flambee
-
not listed
Spanakopita
-
not listed
Grilled Shrimp & Andouille
-
not listed
Crispy Pork Belly In Bao Bun
-
not listed
Hamakua Mushroom Tart
-
not listed
Lobster Chorizo Puff
-
not listed
Potato Mochi, Oxtail Rillette, Quail Egg
-
not listed
Wagyu Beef In Country Bread
-
not listed
Seafood Ceviche
-
not listed
Scallop Escabeche
-
not listed
Tako-Ogo Salad On Socca
-
not listed
Chef Mavro's Lilikoi Malasadas, Guava Coulis
-
not listed
Profiteroles, Hawaiian Vanilla, Chocolate Sauce
One Bite Canapes
-
not listed
Pistachio Crusted Goat Cheese & Grape
-
not listed
Smoked Salmon Rillette
-
not listed
Seafood Curry Profiteroles
-
not listed
Ahi Tartare
-
not listed
Scallop Escabeche
-
not listed
Foie Gras Mousse
-
not listed
Chicken Liver Parfait
-
not listed
Hummus Tapenade On Pita
-
not listed
Almond Tarama
-
not listed
White Surgeon Caviar On Fingerling Potatoes
-
not listed
Maitaki Mushrooms
-
not listed
Nairagi Crudo
-
not listed
Mini Fruit Tarts
-
not listed
Sea Salt Caramels
-
not listed
Mini Baklava
-
not listed
Toasted Chocolate Marshmallow
Action Stations
Appetizers
-
not listed
Sea Asparagus Salad
-
not listed
Watercress, Ho'io Salad
-
not listed
Seafood Ceviche
Poke, ahi, tako, nairagi, opihi
-
not listed
Hamakua Mushroom Salad
-
not listed
Chilled Carrot Soup, Coconut Foam
-
not listed
Ginger Chicken
-
not listed
Tabbouleh
-
not listed
Assorted Seasonal Fruit
-
not listed
Seasonal Soup
Meats
-
not listed
Huli Huli Chicken, Kahuku Cream Corn
-
not listed
Lamb Chops Provençale
-
not listed
Roasted Free Range Duckling, Star Anise Jus
-
not listed
Potato Mochi, Oxtail Rillettes, Quail Egg
-
not listed
Coriander Crusted Striploin, Essence of Pinot Noir
-
not listed
Bhutanese Fried Rice
-
not listed
Olive Oil & Caper Mashed Potato
-
not listed
Upcountry Vegetable
-
not listed
Braised Fennel
-
not listed
Vegetarian Dish of Season
Fish
-
not listed
Dayboat Catch Baked In Salt Crust, Tomato-Ogo Sauce
-
not listed
Dayboat Catch Chinatown Style
-
not listed
Grilled Shrimp & Andouille Sausage
-
not listed
Steamed Rice
-
not listed
Basmati Rice
-
not listed
Quinoa Pilaf
Desserts
-
not listed
Seasonal Fruit Tartelettes
-
not listed
Chocolate Truffles
-
not listed
Nougats
-
not listed
Seasonal Fruit Soup
-
not listed
Profiteroles
-
not listed
Baklava
-
not listed
Toasted Marshmallows
-
not listed
Ginger Crème Brule
-
not listed
Gateau St. Marc
-
not listed
Lilikoi Creamsicle, Guava Coulis
Malasadas
-
not listed
Chef Mavro's Lilikoi Malasadas
-
not listed
Guava Coulis, Hawaiian Vanilla Ice Cream
Sit-Down Dinners with Course Menus
Appetizers
-
not listed
Meli Melo of Upcountry Vegetables
-
not listed
Maitake Salad
-
not listed
Diver Scallop Escabeche
-
not listed
Spicy Ahi Aioli
-
not listed
Ahi Tartare & Caviar
-
not listed
Watercress Vichyssoise
-
not listed
Vegetable Moussaka
-
not listed
Confit Hamachi Lomi Lomi
-
not listed
Watercress & Ho'io Salad
-
not listed
Crecy Orange Veloute & Coconut Foam
-
not listed
Island Snapper Oursinade
-
not listed
Confit Big Island Abalone & Almond Tarama
Entrees
-
not listed
Roasted Free Range Hulihuli Chicken & Kahuku Cream Corn
-
not listed
Charred Free Range Duckling & Molokai Sweet Potato Puree
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not listed
Roasted Kurobuta Pork & Quinoa Pilaf
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not listed
Steak & Fries, Shallot Crusted Striploin, Chickpea Fries
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not listed
Roasted Colorado Lamb Tajine
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not listed
Wine Spectator Beef Florentine & Artichoke Barigoule
-
not listed
Yukon Potato Crusted Shutome
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not listed
Keahole Lobster Risotto & White Asparagus
-
not listed
Baked Onaga In a Salt Crust & Tomato-Ogo Sauce
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not listed
Opakapaka Bouillabaisse
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not listed
Dayboat Catch Chinatown Style
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not listed
Mochi Crust Dayboat Catch Braised Asparagus
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not listed
Dayboat Catch Bourride, Sea Asparagus Tempura
Desserts
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not listed
Fresh Big Island Goat Cheese, Minute Strawberry Jam
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not listed
Chef's Mavro Lilikoi Malasadas, Guava Coulis
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not listed
Warm Brownie Crème Anglaise
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not listed
Hawaiian Vanilla Cheese Cake & Raspberry Puree
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not listed
Cherry Clafouti
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not listed
Citrus Chiboust
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not listed
Lilikoi Creamsicle
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not listed
Chocolate Cremeux & Pistachio
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not listed
White Chocolate & Green Tea Marquise
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not listed
Pavlova with Seasonal Fruit & Ice Cream
Catering Menus
Pupus
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not listed
Chilled Carrot Soup-Coconut Foam
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not listed
Tarte Flambee
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not listed
Spanakopita
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not listed
Grilled Shrimp & Andouille
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not listed
Crispy Pork Belly In Bao Bun
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not listed
Hamakua Mushroom Tart
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not listed
Lobster Chorizo Puff
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not listed
Potato Mochi, Oxtail Rillette, Quail Egg
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not listed
Wagyu Beef In Country Bread
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not listed
Seafood Ceviche
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not listed
Scallop Escabeche
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not listed
Tako-Ogo Salad On Socca
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not listed
Chef Mavro's Lilikoi Malasadas, Guava Coulis
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not listed
Profiteroles, Hawaiian Vanilla, Chocolate Sauce
One Bite Canapes
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not listed
Pistachio Crusted Goat Cheese & Grape
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not listed
Smoked Salmon Rillette
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not listed
Seafood Curry Profiteroles
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not listed
Ahi Tartare
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not listed
Scallop Escabeche
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not listed
Foie Gras Mousse
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not listed
Chicken Liver Parfait
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not listed
Hummus Tapenade On Pita
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not listed
Almond Tarama
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not listed
White Surgeon Caviar On Fingerling Potatoes
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not listed
Maitaki Mushrooms
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not listed
Nairagi Crudo
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not listed
Mini Fruit Tarts
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not listed
Sea Salt Caramels
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not listed
Mini Baklava
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not listed
Toasted Chocolate Marshmallow
Action Stations
Appetizers
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not listed
Sea Asparagus Salad
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not listed
Watercress, Ho'io Salad
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not listed
Seafood Ceviche
Poke, ahi, tako, nairagi, opihi
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not listed
Hamakua Mushroom Salad
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not listed
Chilled Carrot Soup, Coconut Foam
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not listed
Ginger Chicken
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not listed
Tabbouleh
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not listed
Assorted Seasonal Fruit
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not listed
Seasonal Soup
Meats
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not listed
Huli Huli Chicken, Kahuku Cream Corn
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not listed
Lamb Chops Provençale
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not listed
Roasted Free Range Duckling, Star Anise Jus
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not listed
Potato Mochi, Oxtail Rillettes, Quail Egg
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not listed
Coriander Crusted Striploin, Essence of Pinot Noir
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not listed
Bhutanese Fried Rice
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not listed
Olive Oil & Caper Mashed Potato
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not listed
Upcountry Vegetable
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not listed
Braised Fennel
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not listed
Vegetarian Dish of Season
Fish
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not listed
Dayboat Catch Baked In Salt Crust, Tomato-Ogo Sauce
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not listed
Dayboat Catch Chinatown Style
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not listed
Grilled Shrimp & Andouille Sausage
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not listed
Steamed Rice
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not listed
Basmati Rice
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not listed
Quinoa Pilaf
Desserts
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not listed
Seasonal Fruit Tartelettes
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not listed
Chocolate Truffles
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not listed
Nougats
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not listed
Seasonal Fruit Soup
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not listed
Profiteroles
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not listed
Baklava
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not listed
Toasted Marshmallows
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not listed
Ginger Crème Brule
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not listed
Gateau St. Marc
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not listed
Lilikoi Creamsicle, Guava Coulis
Malasadas
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not listed
Chef Mavro's Lilikoi Malasadas
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not listed
Guava Coulis, Hawaiian Vanilla Ice Cream
Sit-Down Dinners with Course Menus
Appetizers
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not listed
Meli Melo of Upcountry Vegetables
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not listed
Maitake Salad
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not listed
Diver Scallop Escabeche
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not listed
Spicy Ahi Aioli
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not listed
Ahi Tartare & Caviar
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not listed
Watercress Vichyssoise
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not listed
Vegetable Moussaka
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not listed
Confit Hamachi Lomi Lomi
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not listed
Watercress & Ho'io Salad
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not listed
Crecy Orange Veloute & Coconut Foam
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not listed
Island Snapper Oursinade
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not listed
Confit Big Island Abalone & Almond Tarama
Entrees
-
not listed
Roasted Free Range Hulihuli Chicken & Kahuku Cream Corn
-
not listed
Charred Free Range Duckling & Molokai Sweet Potato Puree
-
not listed
Roasted Kurobuta Pork & Quinoa Pilaf
-
not listed
Steak & Fries, Shallot Crusted Striploin, Chickpea Fries
-
not listed
Roasted Colorado Lamb Tajine
-
not listed
Wine Spectator Beef Florentine & Artichoke Barigoule
-
not listed
Yukon Potato Crusted Shutome
-
not listed
Keahole Lobster Risotto & White Asparagus
-
not listed
Baked Onaga In a Salt Crust & Tomato-Ogo Sauce
-
not listed
Opakapaka Bouillabaisse
-
not listed
Dayboat Catch Chinatown Style
-
not listed
Mochi Crust Dayboat Catch Braised Asparagus
-
not listed
Dayboat Catch Bourride, Sea Asparagus Tempura
Desserts
-
not listed
Fresh Big Island Goat Cheese, Minute Strawberry Jam
-
not listed
Chef's Mavro Lilikoi Malasadas, Guava Coulis
-
not listed
Warm Brownie Crème Anglaise
-
not listed
Hawaiian Vanilla Cheese Cake & Raspberry Puree
-
not listed
Cherry Clafouti
-
not listed
Citrus Chiboust
-
not listed
Lilikoi Creamsicle
-
not listed
Chocolate Cremeux & Pistachio
-
not listed
White Chocolate & Green Tea Marquise
-
not listed
Pavlova with Seasonal Fruit & Ice Cream
Disclaimer: Always check with the restaurant for availability and pricing of menu items. We are not liable for pricing or menu changes, but the information is intended to be accurate at the time posted. Listing of a menu does not mean that there is any affiliation, sponsorship or endorsement between Pho.com and the Chef Mavro restaurant.