Chef Mavro Restaurant

poached octopus, wow farm tomato granite and juice seasoned with espelette jalapeno cucumber brunoise, red onion shavings.

roasted loin, brick crusted "moussaka," braised baby turnips, harissa lamb jus.

frankie's honey cream pineapple kanten, pear macaron, pineapple sorbet.

cauliflower puree and florets, citrus-herb sauce, balsamic glaze.

fillet poached in fisherman's soup, rouille & croutons.

loin roasted, crispy kau yuk, vanilla glazed molokai sweet potatoes etuvee sumida farm watercress & essence, pork jus.

filled with li hing mui apple, azuki bean, lilikoi hawaiian vanilla ice cream.

peterson's upland farm egg served with a potato mousseline, chervil.

garam masala fresh oyster sauce, cassava pearls, sea asparagus tempura.

white asparagus, essence of lobster.

oxtail rillette dumpling, pickled baby beets, essence of pinot noir.

mission fig poached in wine, wilted dandelion with lardon & croutons.

jasmine chantilly, cacao sand, fennel sesame crisp.

all of our dishes, in tasting portions, for the whole table only. (with truffles on chef's selection add $75.00)