Hale Aina Happenings: New Spring Menus and Chateau Musar Wine Dinner



New spring menu at Mavro

Photo courtesy of Chef Mavro

Bernini's new spring menu features dishes such as risotto with prosciutto and hearts of palm ($26); pizza topped with house made pancetta, white asparagus and a soft egg ($22); and lamb with fresh artichoke ($46). And just for spring, a new dessert: a rhubarb tart with rhubarb compote gelee ($12).
1218 Waimanu St., 591-8400, berninihonolulu.com

A new season also means a new menu at Chef Mavro. The menu highlights include a sizzled onaga, Chinatown style; maitake mushrooms mixed with heart of palm, poha berries and sea asparagus tempura; lobster with Big Island spring vegetables braised in a vegetable-white wine broth with a touch of tamarind. For dessert, a study in guava, featuring guava shave ice, guava vodka sorbet and a guava chiboust (pastry cream lightened with whipped egg whites).
1969 S King St., 944-4714

At the end of the month, Salt Bar and Kitchen will host winemaker Serge Hochar of Chateau Musar in Lebanon. Hochar has been making wines for more than five decades, even through 15 years of civil war. "Chateau Musar became an emblem of perseverance and human achievement in the wake of dehumanizing conflict," wrote The New York Times after a wine-tasting dinner at the Spotted Pig. Seven wines will be poured, including the 1999 Chateau Musar Rouge, paired with a lamb shank empire with green leek puree. The four-course dinner is $150, with only 28 seats available.
3605 Waialae Ave., salthonolulu.com. Call 744-7567 for reservations

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