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Brasserie Du Vin

(Now Closed)

Wine Bar, French Restaurant, and Spanish Restaurant$$$$

Downtown Honolulu, Honolulu

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Brasserie Du Vin

326 Photos

Happy Hour 1Lunch Menu 4Dinner Menu 4

Lunch Menu

Appetizers

French Onion Soup

8.00

Traditional French onion soup with toasted crouton and melted Gruyere

Fish and Chips

14.00

Perfectly prepared beer batter fish, served with pommes frites, malt vinegar and house-made remoulade

Baked Brie

16.00

Served warm, stuffed with pecans and dried cranberries, wrapped in golden puff pastry and topped with Dr. Kliks Manoa Honey

Blue Crab Cakes

12.00

Served on a bed of mixed greens and pickled vegetables with Sriracha aioli

Pommes Frites

5.00

Crisp, hot and gently seasoned with herb- fleur de sel, served with garlic aioli and ketchup

Moules Frites

18.00

Live Penn Cove Mussels steamed in white wine, garlic and herbs, topped with pommes frites

Oysters On the Half Shell

A half dozen chilled, fresh oysters served over ice with mignonette and zesty cocktail sauces

Salads

Add shrimp, smoked salmon or prosciutto to any salad for $5, or chicken for $4

Beet and Chevre

14.00

Baby Chioggia and red beets, mixed greens, candied walnuts, goat cheese and strawberry-Balsamic vinaigrette

Grilled Salmon Salad

18.00

Grilled salmon, Ho Farms family tomatoes, mixed greens, capers, cucumber with a herb creme fraiche

Caesar Salad

9.00

Kula baby romaine, Spanish white anchovies, comte cheese and house-made croutons

Nicoise Salad

21.00

Sushi-grade seared ahi, marble potatoes, Ho Farms family tomatoes, marinated olives, haricot vert, with a light Dijon vinaigrette

Classic Cobb Salad

12.00

Kula baby romaine, topped with boiled egg, applewood smoked bacon, blue cheeses, avocado, served with blue cheese dressing

Sandwiches

With a choice of pommes frites, house salad, bowl of soup or house-made chips

Hawaiian Albacore Tuna Salad

12.00

House-made caper mayonnaise, baby arugula, tomato, avocado and cucumber on a fresh, house-baked croissant

Portobello Sandwich

14.00

A grilled marinated Portabello mushroom topped with caramelized onions, melted Mozzarella, local tomato, arugula, avocado and sauce vert on a telera roll

Tuscan Chicken Burger

13.00

Pan-seared, seasoned ground chicken breast with Mozzarella, macadamia pesto, baby arugula and local tomatoes on a toasted telera roll

Croque Monsieur

12.00

Smoked ham, Dijon mustard, melted Gruyere and béchamel on toasted sourdough

Rib-Eye Burger

14.00

1/2 lb. house-ground patty served on a telera roll, with Kula baby romaine, local tomato and choice of two items: Camembert, Roquefort, Gruyere, Swiss, caramelized onions, pecan wood-smoked bacon, mushrooms, avocado or sunny side up egg

Du Vin Burger

16.00

1/2 lb. rib eye patty, caramelize onions, prosciutto, sunny side up egg and hollandaise on a toasted telera roll

Specials

Quiche Lorraine

10.00

Prosciutto, smoked ham, caramelized onions and Gruyere in a flaky crust served with a side salad

Lunch Du Jour

9.00

Chef's choice half sandwich, cup of soup or salad, with house-made-chips

Seasonal Vegetarian Risotto

15.00

Creamy Arborio rice, herbs, Parmesan and in-season local vegetables

Du Vin Bouillabaisse

21.00

Provence-style seafood stew with shrimp, fresh island fish, clams, calamari and Penn Cove Mussels in a saffron broth

Dinner Menu

Appetizers

Soup Du Jour

4.00

Pommes Frites

5.00

Crisp, hot and gently seasoned with herb- fleur de sel, served with garlic aioli and ketchup

Moules Frites

18.00

Live Penn Cove Mussels steamed in white wine, garlic and herbs, topped with pommes frites

Oysters On the Half Shell

A half dozen chilled, fresh oysters served over ice with mignonette and zesty cocktail sauces

Ahi Tartare

18.00

Sushi grade ahi, avocado aioli and capers, served with crostini

French Onion Soup

10.00

Traditional French onion soup with toasted crouton and melted Gruyere

Fish and Chips

14.00

Perfectly prepared beer batter fish, served with pommes frites, malt vinegar and house-made remoulade

Baked Brie

16.00

Served warm, stuffed with pecans and dried cranberries, wrapped in golden puff pastry and topped with Dr. Kliks Manoa Hone

Blue Crab Cakes

12.00

Served on with mixed greens and pickled vegetables with Sriracha aioli

Salads

Add shrimp, smoked salmon or prosciutto to any salad for $5, or chicken for $4

Beet and Chevre

14.00

Baby Chioggia and red beets, mixed greens, candied walnuts, goat cheese and strawberry-Balsamic vinaigrette

Grilled Ceasar Wedge

10.00

Kula baby romaine, applewood smoked bacon, Spanish white anchovies and house-made croutons, served with traditional Ceasar dressing

Pear and Spiced Walnut Salad

12.00

With mixed greens, crumbled blue cheese and Manoa honey vinaigrette

Entrees

Grilled Island Fish

Fresh catch with sautéed haricot vert and beurre blanc

Grilled Rib Eye Steak

30.00

Served with a baby arugula salad, twice baked potatoes and sauce au poivre

Crispy Duck Confit

24.00

Maple Leaf Farm's duck leg, haricot blanc, applewood smoked bacon cassoulet

Pan-Roasted Jidori Chicken

22.00

Served with ratatouille, rosemary roasted potatoes and a lavender balsamic reduction

Pan-Seared Sea Scallops

26.00

With mushroom risotto and kumquat chutney

Roasted Pork Chop

26.00

Tender and moist, with sautéed asparagus, Okinawan sweet potatoes and almond Veronique sauce

Du Vin Bouillabaisse

28.00

Provence-style seafood stew with shrimp, fresh island fish, clams, calamari and Penn Cove mussels in a saffron broth

Duck Breast

27.00

Served with orzo pasta tabouleh, sautéed spinach and orange gastrique

Lamb Chops

27.00

With garlic mashed potatoes, arugula salad and a blueberry reduction.

Desserts

Chocolate soufflé made with 55% cacao chocolate, served with crème anglaise 10 (a la mode 13). Allow 20 minutes to prepare

Chocolate Truffle Cake with Espresso Mousse

8.00

Tarte Tatin

7.00

With caramelized apples over crispy pastry, cinnamon gelato ala mode and creme anglaise

Gelato and Sorbet

6.00

Vanilla Bean Creme Brulee

8.00

Affogato (Espresso Float)

5.00

An espresso poured over a scoop of gelato

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