COMPILED BY NINA WU / nwu@staradvertiser.com
Petit filet for mom: Wolfgang’s Steakhouse is offering a three-course set menu for Mother’s Day from 11 a.m. to 10 p.m. Sunday.
The highlight is executive chef James Donohue’s Petit Filet au Poivre with garlic mashed potatoes. For appetizers, choose from jumbo lump crab cake, sizzling bacon Caesar salad or a Beverly Hills chopped salad.
Dessert is Junior’s cheesecake from New York with a jumbo strawberry.
The meal costs $59.95. Wolfgang’s Steakhouse is at the Royal Hawaiian Center, Building C, Level 3. Call 922-3600 or go to www.opentable.com.
Mother-daughter team: Chef Lee Anne Wong is preparing an “Everything I Learned I Learned from My Mother” brunch at Taste from 9:30 a.m. to 3:30 p.m. Sunday.
Both Wong and her mother will prepare the brunch, which offers an appetizer plate of Hawaii fruits with macadamia yogurt, house-made granola, smoked local fish and black-pepper cream cheese on a minibagel, plus crispy paiai with goat cheese and wildflower honey.
The main course is a choice of crispy pork belly or roasted local fish with sides.
Dessert is a crispy coconut French toast with bananas and Koloa rum sauce. A keiki menu is also available.
Cost for the meal at Taste, 667 Auahi St. in Kakaako, is $62 per person ($35 for keiki 11 and under). Reservations available at mamawongbrunch.eventbrite.com.
Mavro for moms: Chef Mavro is offering a special dessert — “lemongrass namelaka” (Japanese term for creamy texture) — during Mother’s Day weekend from today to Sunday.
The four-course menu includes a special asparagus dish, steamed day boat catch with ratatouille and Berkshire pork loin, along with the dessert.
The four-course menu is $85, with more options available.
Chef Mavro is at 1969 S. King St. in Moiliili; 944-4714, www.chefmavro.com.
Brunch and dinner: Hiroshi Eurasion Tapas is offering both a Mother’s Day brunch and dinner Sunday.
Brunch, offered from 10:30 a.m. to 1 p.m., includes an appetizer of chilled seafood salad and main course choice of sautéed monchong ($39), pan-roasted shrimp ($37) or brie cheese-torched Kuahiwi Ranch beef meatloaf ($36). Dessert is a caramel panna cotta with fresh fruit.
Dinner from 5:30 to 9 p.m. is more elaborate — a four-course menu starting with chilled lobster salad, followed by steamed New Zealand tai snapper, then choices of sous vide New York steak with teriyaki butter sauce ($58), sautéed monchong with bubuarare, takana rice and saikyo miso kim chee sauce ($56), pan-roasted shrimp with sansho peppercorn-scallion ragout, shrimp beurre blanc and fettuccine ($58), or pan-roasted mahimahi with tomato ogo lomi, homemade fukujinsuke and takuan with cauliflower bacon sauce ($55). Dessert is a duo of brulées.
Hiroshi is at Waterfront Plaza, 500 Ala Moana Blvd., www.hiroshihawaii.com. For reservations, call 533-4476 or email svilliers@dkrestaurants.com.