Brasserie Du Vin

Brasserie Du Vin

(Now Closed)
Wine Bar, French Restaurant, and Spanish Restaurant$$$$
Downtown Honolulu, Honolulu
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Brasserie Du Vin
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MenuMenu
Happy Hour 1Lunch Menu 4Dinner Menu 4
Happy Hour
Soup Du Jour
4.00
French-style soup made fresh daily
Pommes Frites
3.00
Prosciutto and Roquefort Crostini
7.00
Du Vin Beef Sliders
9.00
With caramelized onions and spicy aioli
Chef's Cheese Board
10.00
Comte, Camembert, Roquefort and Naked Cow Dairy Fromage Blanc
Cruet of Herb
3.00
Marinated Olives
Caprese Bruschetta
6.00
With mozzarella, tomato, tapenade and basil
Blue Cheese-Mushroom Cargot
5.00
Served piping hot with garlic butter
House-Ground Chicken Sliders
8.00
With mozzarella and pesto
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
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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Brasserie Du Vin
1115 Bethel St (at Hotel St)
Honolulu, HI 96813
United States
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Like the many cafes found in the south of France, we offer a casual and rustic environment, where good food, drink and company are plentiful. We invite you to stop in and experience Du Vin for yourself.
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(808) 545-1115
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@duvin808
Features
Reservations
Yes
Credit Cards
Yes (incl. Discover & Visa)
Wi-Fi
Yes
Outdoor Seating
Yes
Food & Drink
Menus
Happy Hour
Drinks
Wine, Full Bar, Cocktails
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United States » Honolulu County » Honolulu » Downtown Honolulu

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