By Patti Pietschmann
Wagyu beef, caviar, fresh truffles, lobster, foie gras,Champagnes, chocolate, and much more
A Gala New Year's Eve Feast at Chef Mavro
There are only a few tables left so hurry up and book yours now. It's bound to be your best meal of 2016 and perhaps ever. The ultimate Chef Mavro menu of "délices" from Hawaii and France will be expertly
paired with rarely available wines.
The romantic restaurant will be re-imagined in black and gold
with balloons and fun favors.
Sink your teeth into a menu of
Chef Mavro's outrageously delicious signature ahi tartare & caviar
sustainable siberian baerii osetra
bigeye ahi taro root crisp
wakatake daiginjo "onikoroshi" sake, shizuoka
Keahole lobster salad, miso eggplant purée celery root shavings, escarole
crustacean essence vinaigrette
Paired with Comtesse de Cherisey, 2013 meursault-blagny 1er cru, La Genelotte Monopole
Sauteed Hudson Valley foie gras, black mission figs, sumac accent
brioche & macnut snow
Royal Tokaji company, 2008 red label
Confit Big Island abalone and new potatoes, marseilles brandade
with Périgord black truffles
Paired with Guigal, 2013 Condrieu
Dayboat snapper in Provençale bourride
braised fennel, aïoli foam
Paired with Domaine de Terrebrune, 2014 Bandol Rose, Terroir du Trias
grade A5 japanese wagyu medallion
hobbs shore bacon kabocha, périgord black truffle jus
bergström, 2013 pinot noir, "silice," chehalem mountains a.v.a.
le grand dessert 2017
Waialua estate chocolate bar, burgundy poached pear & sorbet
truffled white chocolate ganache, tarragon pudding, cocoa nibs
Seven savory courses for $245 with six wine pairings ad $85 plus Hawaii state tax 4.712% and gratuity (and yo will be grateful for this culinary journey).