Dinner Menu

2008-02-11T12:15:00.000-08:00

Ask your server about our fresh daily specials and our Prix Fixe menu, which includes an appetizer, entree and dessert -- all for just $25

APPETIZERS

Soup du jour 6

Pommes frites 5

Cruet of herb marinated olives 4

Escargots in maitre d’ butter 12

Escargots au fromage bleu 14

Moules frites. Mussels steamed in white wine, garlic, and herbs, topped with pommes frites 15 / for two people 21

Baked brie stuffed with pecans and dried cranberries, wrapped in a warm puff pastry and topped with Manoa Valley honey 16

Fresh, chilled Pacific oysters on the half shell 16

Baked Pacific oysters served with a red pepper rouille, au gratin 16

Medley of Spanish white anchovies, marinated olives, and roasted garlic 10

House-made crab cakes with a Sriracha aioli 12

SALADS

Niçoise salad . Spanish white anchovies, haricot vert, tomatoes, olives, potatoes, hard boiled egg and grape vinaigrette 16

Roasted red and gold beets, fresh greens, chevre cheese, candied walnuts, with a strawberry balsamic vinaigrette 12

Bresaola, baby arugula, manchego cheese 14

Sliced fresh mozzarella cheese and tomatoes, fresh basil, olive tapenade, and extra virgin olive oil 12

Mixed greens, bell peppers, tomatoes, red onions and cucumbers with house dressing 8 / add shrimp 14

ENTREES

Duck confit white bean cassoulet with Bresaola and prosciutto and drizzled with a balsamic reduction 20

Free range (Jidori) chicken breast on warm quinoa salad of bell peppers, onions, and farm fresh arugula, garnished with a tomato-lavender compote 20

Grilled fish du jour served with gremolata butter and manchego cheese on a zesty salad of haricot vert and yellow wax beans 18

Pan fried Tai snapper with tiger shrimp and Provencal beurre blanc 22

Grilled flat iron steak with roasted garlic and a port wine demi-glace, served with fresh greens and pommes frites 21

Herb and citrus brined pork chop on bed of farm fresh arugula with a grape, shallot and pine-nut veronique 19

DESSERTS

Ask about today’s featured desserts made by Du Vin’s in-house pastry chef

Chocolate soufflé 10 / a la mode 13 (Allow 20 minutes)

Vanilla bean creme brulee 7

Banana and chocolate crepe 7

Affogato. An espresso float, a scoop of gelato served with a shot of espresso 5

Daily selection of gelato and sorbetto 6

Artisan Cheese & Cured Meat

2008-02-11T12:05:00.000-08:00

CHEESE & CHARCUTERIE SPECIALS

Cheese Selection. Gouda, manchego, taleggio, gorgonzola dulce, and genoa salami 18

Charcuterie Selection. Bresaola, salami, pate, prosciutto, and manchego cheese 20

Chef’s Selection. Manchego, taleggio, gouda, gorgonzola dulce, bresaola, genoa salami, pate, and prosciutto 30

ARTISAN CHEESE
Each one-ounce portion, accompanied with dried fruit and nuts

Humboldt Fog Chevre. An elegant, soft, surface ripened goats milk cheese from California, the texture is creamy and luscious with a subtle tangy flavor 4

Manchego. Firm sheep’s milk cheese from Spain melts in your mouth with a nutty butterscotch flavor 4

Taleggio. A soft buttery cheese from Italy made from cow’s milk with a strong flavor and a fruity finish 4

Gorgonzola Dolce. The mild blue vein in the soft cheese from Italy imparts a sharp, spicy flavor providing an excellent contrast to the rich creamy cheese 4

Gouda. Double cream with a soft texture and nutty flavor 4

CHARCUTERIE
Each one-ounce portion is accompanied with pickled vegetables and stone-ground mustard

Bresaola. A salted, air-cured beef with a mild salty taste 4

Genoa salami. Air-dried pork and veal, seasoned with garlic and red wine 4

Prosciutto Di San Daniele. A firm, robust salt and air cured ham 5

Black pepper pate. Country style pork and chicken pate crusted with black peppercorns 6

Truffle pate. Chicken pate mousse with black truffles 6