Oursinade-Uni: Sea Urchin Froth and Poached Kaua’I Shrimp
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Oursinade-Uni: Sea Urchin Froth and Poached Kaua’I Shrimp
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Foie Gras-Lemongrass: Seared Hudson Valley Foie Gras Pot-Au-Feu, Hot Consommé Jelly, and Agar Agar Leaf
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Foie Gras-Lemongrass: Seared Hudson Valley Foie Gras Pot-Au-Feu, Hot Consommé Jelly, and Agar Agar Leaf
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Mochi-crusted Uku: Citrus-Sancho Sauce and Asparagus
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Mochi-crusted Uku: Citrus-Sancho Sauce and Asparagus
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Mochi-crusted Uku: Citrus-Sancho Sauce and Asparagus
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Duckling-Mango: Grimaud Farm Muscovy Duckling, Gingered Green-Mango Chutney, Sweet Kahuku Corn Fritter, and “Modern” Bigarade Sauce
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Duckling-Mango: Grimaud Farm Muscovy Duckling, Gingered Green-Mango Chutney, Sweet Kahuku Corn Fritter, and “Modern” Bigarade Sauce
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Duckling-Mango: Grimaud Farm Muscovy Duckling, Gingered Green-Mango Chutney, Sweet Kahuku Corn Fritter, and “Modern” Bigarade Sauce
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Coconut-Calamansi: Fresh Coconut Mousse, Calamansi-Cherry Coulis, Almond Ice Cream, and Candied Kaffir Lime Leaves
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Coconut-Calamansi: Fresh Coconut Mousse, Calamansi-Cherry Coulis, Almond Ice Cream, and Candied Kaffir Lime Leaves
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Coconut-Acai: Valrhona Manjari Chocolate Crémeux, Pomegranate Pearls, and Açai Sorbet
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Coconut-Acai: Valrhona Manjari Chocolate Crémeux, Pomegranate Pearls, and Açai Sorbet
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Chocolate and Avocado: White Chocolate Avocado Cremeux, Dark Chocolate Mousse, Corn Financier, Spiced Chocolate Sauce, Basil Syrup, and Lime-infused Olive Oil
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Petit Fours: Cassis Macaron, Lavender Chocolate, and Lychee Pâte de Fruit
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Petit Fours: Cassis Macaron, Lavender Chocolate, and Lychee Pâte de Fruit
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Chef George Mavrothalassitis of Chef Mavro - Honolulu, HI
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Sommelier Jordan Nova of Chef Mavro - Honolulu, HI
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Chef Mavro - Honolulu, HI
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Chef Mavro - Honolulu, HI
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Chef Mavro - Honolulu, HI
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Chef Mavro - Honolulu, HI
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Chef George Mavrothalassitis, Pastry Chef Lynette Pflueger, and Sommelier Jordan Nova of Chef Mavro - Honolulu, HI
Photo: Will Blunt | April 2012
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