You can expect nothing less than the most creative of meals from chef-owner George Mavrothalassitis, a James Beard Award-winning chef, who changes the menu every six weeks. Savor Keahole lobster pot-au-feu flavored with sweet basil and braised upcountry root vegetables. For dessert, Mavro's signature lilikoi malasadas (passion fruit-flavored Portuguese doughnuts) are served with guava coulis and pineapple-coconut ice cream. Three prix-fixe menus of three, four, or six courses, start at $56, and include recommendations for the perfect pairing of food and wine. Reservations essential.