Small Plates at Chef Mavro

Small Plates

$15-$55

• Bigeye Ahi Poke

  ogo, chives, aleppo pepper, taro crisp

• Peterson Farm Egg

  yukon potato, san danielle, poutargue

• Foie Gras Torchon

  cacao nibs, poha berry, long pepper, malasada

• Seasonal Salad

  heart of palm, pa'i'ai, jackfruit, sauce verte

• Hawaii Island Goat Cheese

  strawberry, lemon, green peppercorn

• Day-Boat Catch

  saffron, zucchini, aioli emulsion

• Keahole Lobster

  kale, ginger, okra, soursop

• Island Free Range Chicken

  tarragon, fall vegetables, foie gras chicken jus

• "2 Lady Farmers" Pork

  medallion, pickled star fruit, mac nuts, apple cider pork jus

• Miyazaki Wagyu Fricassee

  chimichurri, breadfruit, warabi

• Golden Chanterelle Risotto

  carnaroli rice, parmigiano reggiano

The Big Plates To Share

• Onaga Baked in a Salt Crust

  tomato-ogo sauce vierge

  • 10ozUSD 140.00

• "2 Lady Farmers" Roasted Pork Rack

  mac nut crust, wilted greens, apple cider pork jus

  • 12ozUSD 115.00

Jose's Desserts

From $16-$18. Small plates are fun to share or to build your own menu. For example appetizer, fish, meat, dessert. Our ingredients are seasonal and locally sourced

• Fig & Pistachio Declinaison

  fig, pistachio, tapioca, celery

• Waialua Chocolate

  malt, vinegar, bourbon, blackberry

• Halo Halo

  coconut, azuki, ube, starfruit, hibiscus

• Island Mango

  szechuan peppercorn, laurel, lime

Chef Mavro's Grand Tasting Menu

Our passion is food & wine pairing. Menu $185/guest. Wine pairings of premium selections $82/guest

Amuse Bouche

• Bigeye Ahi

  Sweet spices, osetra. Wine Pairing: Wakatake Daiginjo "Onikoroshi" Sake, Shizuoka

• Peterson Egg

  Yukon potato, san danielle, poutargue. Wine Pairing: K Vintners Art Den Hoed, 2014 Viognier, Yakima Valley

• Seared Foie Gras

  Sesame seeds, poha berry, long pepper, brioche. Wine Pairing: Royal Tokaji, 2009 Tokaji 5 Puttonyos, Aszu

• Day-Boat Catch

  Saffron, zucchini, a'oli emulsion. Wine Pairing: Chateau D'esclans, 2016 Whispering Angel Rose, Provence

• Keahole Lobster

  Kale, ginger, okra, soursop. Wine Pairing: Henri Bourgeois, 2015 LA Cote Des Monts Damnes, Sancerre

• Island Free Range Chicken

  Truffle, upcountry vegetable tart, mac nut snow. Wine Pairing: Vincent Girardin, 2012 Mersault Les Narvaux

• Miyazaki Wagyu

  Grade A5, chimichurri, breadfruit, warabi, turmeric. Wine Pairing: Domaine Serene, 2014 Pinot Noir, Yamhill, Oregon

• Hawaii Island Goat Cheese

  Lemon, chive, strawberry, green peppercorn. Wine Pairing: Castello Di Neive, 2013 Barbaresco, Piedmont

Pre-Dessert

• Waialua Chocolate

  yogurt, lilikoi, hawaiian chili, basil mignardises & petits fours