From grand gourmet to tasting menus and vegan
By Patti Pietschmann, unabashed Chef Mavro fan
So one of my favorite chefs, George Mavro owner/chief ‘cook’ of his eponymous Oahu restarant, sends out seasonal emails. His summer edition talks about the popularity of both his tasting menu and grand gourmet offering, ” Wow. It’s been a crazy month and a half but mahalo for making our small plate menu so successful! Also, to my surprise, since we started a few weeks ago with the option of our small plates menu OR our grand degustation menu, there are also many of you who choose the grand degustation menu. I know that from the opening you come to celebrate birthdays, anniversaries and other special occasion. But I also listened when you say you’d like to come more often for casual bites. This is why we split the dining room in two so we can accommodate all your occasions.”
Savour a 9 course menu and premium wine pairings:
After the amuse bouche, the menu starts with Bigeye ahi, caviar (premium grade), covered with one ton of Siberian osetra, sake emultion & taro wafer
Sake, Wakatake Daiginjo “Onikoroshi.”
Poached Peterson farm egg, poutargue (sun dried mullet roe from Provence) Yukon mousseline, San Danielle prosciutto
Viognier, K Vintners Art Den Hoed, Yakima Valley. (Photo Credit of Peterson Egg, Melissa Chang)
Seared foie gras, crusted with black sesame seeds, rhubarb coulisand lychee
Tokaji, Royal tokaji, 5 puttonyos, Aszu.
Keahole lobster, tamarind broth, vermicelly, pork belly, green papaya (my version of pho)
Meursault 1er cru, Comtesse de Cherisey, La Genelotte Monopole.
Small plates à la carte, (you can order as many or as few courses you desire with wine pairings or choose your own.)
Bigeye ahi poke, ogo, chives, Aleppo pepper, taro chips
Seasonal salad, (no average seasonal salad…) heart of palm, pa’I’ai, jackfruit, sauce verte!
Burgundy beef, chuck short ribs (simmered in Burgundy wine for hours), carrot, mushroom, pearl onion
Onaga baked in a salt crust (my latest creation, just kidding, back on the menu for awhile) tomato-ogo sauce vierge (extra virgin like the olive oil)
Misozuke tofu (My favorite) by Executive Chef Jeremy Shigekane
Veggies – not your average side order!
Desserts from our Top Pastry Chef Jose Calpito
Waialua chocolate, Greek yogurt, lilikoi, Hawaiian chili, basil
Big Island Citrus, includes caimans, pistachio, grapefruit, fennel
Halo Halo, coconut, azuki, tapioca, ube, hibiscus
Island mango, Szechuan peppercorn, laurel, lime
Chef Mavro | 808-944-4714 | firstname.lastname@example.org |www.chefmavro.com