Du Vin offers a variety of small dishes, entrees and house-made desserts. Our menu changes seasonally and includes local and organic ingredients whenever possible. In addition to a generous list of wines by the glass and bottle, we offer a complete premium bar, with all your favorites.






Soup du Jour.  French-style soup made fresh daily.  Cup 4 / Bowl 6

French Onion Soup. Traditional French onion soup with melted Gruyere and a toasted brioche crouton.  8

Pommes Frites. Crisp, hot and gently seasoned with herb-fleur de sel.  5

Escargot in Maitre d’ Butter. Baked in white wine, fresh herbs, and garlic butter.  12

Moules Frites. Steamed live Penn Cove mussels in white wine, garlic and herbs, topped with pommes frites. Regular 15 / Large 21

Baked Brie. Served warm, stuffed with pecans and dried cranberries, wrapped in golden puff pastry, topped with Dr. Kliks Manoa honey.  16

Oysters on the Half Shell. Fresh chilled Pacific oysters, on ice with a Champagne mignonette  16.5

Blue Crab Cakes. Served on a bed of Nalo greens with Sriracha aioli.  12

Beet and Chevre. Baby Chioggia and red beets, Belgium endive, candied walnuts, chevre (goat cheese) and strawberry-balsamic vinaigrette.  12

Grilled Shrimp. Tiger shrimp, Nalo greens, avocado, poached pear, apple-smoked bacon, blue cheese and creamy grape vinaigrette.  16

Caprese. Fresh mozzarella, vine-ripened Hau’ula tomatoes, basil, olive tapenade and extra virgin olive oil. 12

Caesar. Kula baby romaine, Manchego cheese, Spanish white anchovies.  9 (With shrimp 13.5, chicken 12.5, or Smoked Salmon 14)

With your choice of pommes frites, salad du jour,  cup of soup or house-made chips

Poached Albacore Tuna. House-made caper mayonnaise, baby arugula, tomato, avocado and cucumber on a Talera roll. 12

Monte Cristo. Hot turkey, ham and Swiss with strawberry preserve on French toasted sourdough.  12

House-Made Free-Range Jidori Chicken Salad. With local lettuce, tomato, avocado and spicy aioli on a fresh-baked croissant.  12

Du Vin Burger.  ½ lb. local ground beef, with island lettuce, tomato, and onion on a toasted Talera roll. Comes with two choices: caramelized onions, Gruyere, Swiss, blue cheese, apple-smoked bacon, mushrooms, avocado or fried egg. 13

Grilled Portobello. Caramelized onions, melted mozzarella, tomato, arugula, avocadoand sauce vert on a fresh baked croissant. (Vegetarian)  11

Lunch Du Jour ~ Half sandwich and choice of soup or salad, with house-made potato chips. 8.5

Seasonal Vegetable Risotto. Made fresh to order with Arborio rice, parmesan, herbs and butter. (Vegetarian)  13

Du Vin Bouillabaisse. Provence-style seafood stew with shrimp, fresh island fish, clams, and Penn Cove Mussels in a lobster saffron broth.  20

Quiche Lorraine. Prosciutto, ham, caramelized onions and Gruyere in a flaky crust served with a side salad.  12

Soup du Jour.  French-style soup made fresh daily. Cup 4 / Bowl 6

French Onion Soup. Traditional French preparation with melted Gruyere and toasted brioche crouton. 8

Pommes Frites. Crisp, hot and gently seasoned with herb fleur de sel. 5

Escargot in Maitre d’ Butter. Baked in white wine, fresh herbs and garlic butter. 12

Moules Frites. Steamed live Penn Cove Mussels in white wine, garlic and herbs, topped with pommes frites.  Regular 15 / Large 21

Baked Brie. Served warm, stuffed with pecans and dried cranberries, wrapped in a golden puff pastry, topped with Dr. Kliks Manoa honey. 16

Oysters on the Half Shell. Fresh chilled Pacific oysters on ice with a zesty cocktail sauce and fresh lemon. 16.5

Blue Crab Cakes. Served on a bed of Nalo greens with house-picked vegetables and Sriracha aioli. 12

Baked Scallops on the Half Shell. With roasted red pepper aioli, Kahuku corn, apple-smoked bacon and parmesan shavings. 12

Beet and Chevre. Red and Chioggia beets, Nalo greens, candied walnuts, goat cheese and strawberry balsamic vinaigrette.  12

Caprese Salad. Fresh mozzarella and sliced Hau’ula vine ripened tomatoes, basil, olive tapenade and extra virgin olive oil.  12

Caesar Salad. Kula baby romaine with house-made croutons, comte cheese and Spanish white anchovies.  9  With shrimp 14, chicken 13, or prosciutto 13

Grilled Island Fish. Fresh catch of the day served over sautéed baby squash, cherry tomatoes and spinach with a Lilikoi crème fraiche.  Market Price

Roasted Pork Chop. Over baby arugula and roasted Kahuku corn salad, served with a toasted almond Veronique sauce.  20

Grilled Rib Eye. Served with a green peppercorn demi glaze and roasted shallots and fingerling potatoes.  24

Du Vin Bouillabaisse. Provence-style seafood stew with shrimp, fresh island fish, clams, and Penn Cove Mussels in a lobster saffron broth.  20

Crispy Duck Confit. With French lentils, baby frisee and a fig-Madeira reduction.  21

Braised Lamb Shank. Prepared with a Dijon mustard glaze, served over celery root puree, watercress and pickled onion salad and mint dressing.  24

Pan-Roasted Jidori Chicken Breast. Served with ratatouille and a lavender balsamic reduction. 19

Seasonal Vegetarian Risotto. Made with in-season local vegetables, served with creamy Arborio rice, parmesan and herbs.  16  (Not vegan)

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

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

Vanilla bean creme brulee 7

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

Daily selection of gelato and sorbetto  6

CHEESE & CHARCUTERIE PLATTERS

Chef’s Board. Comte, Camembert, Roquefort and Herb fromage blanc (serves 1-3). 16


Charcuterie Platter. Country-style pate, house-cured New Zealand King Salmon, Genoa
salami and Prosciutto di San Daniele (serves 1-3). 18

Du Vin Selection. Comte, Camembert, Roquefort and Naked Cow Dairy formage blanc, house-cured New Zealand King Salmon, Genoa salami, pate and prosciutto (serves 2-5). 30

ARTISAN CHEESE

Camembert. A soft and creamy surface-ripened cow’s milk cheese from Normandy, France. 5

Comte. An aged semi hard cheese from eastern France, with a creamy, yet strong and slightly sweet taste. 5

Herb Fromage Blanc. From the local Naked Cow Dairy. A creamy, slightly tangy spreadable cheese infused with garlic and herbs. 5

Roquefort. A mild blue Sheep cheese from the south of France. White, tangy, crumbly and slightly moist, with distinctive green veins for a pungent flavor. 5



CHARCUTERIE

Country-Style Pate.  Made with pork and chicken, crusted with black peppercorns.  5

Genoa Salami. Air dried pork and veal, seasoned with garlic and red wine.  5

House-Cured New Zealand King Salmon. With smoked Hawaiian sea salt and dill. 5

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

Soup du Jour.  3

Pommes Frites.  2.5

Escargot in Maitre d’ Butter. Baked in white wine, fresh herbs and garlic butter.  7

Roasted Beet and Chevre Salad. Roasted red and gold beets with Nalo greens, goat cheese, candied walnuts and strawberry balsamic vinaigrette.  7

Caprese Salad. Fresh mozzarella, local red and yellow tomatoes, basil, olive tapenade and EVOO.  7

Baked Brie. Served warm, stuffed with pecans and dried cranberries, wrapped in a golden puff pastry, topped with Dr. Kliks Manoa honey.  9.5

Blue Crab Cakes. Served on a bed of Nalo greens with Sriracha aioli. 7

Moules Frites. Steamed Live Penn Cove Mussels, white wine, garlic and herbs, Topped with pommes frites.  9