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

Blue Cheese-Mushroom Cargot.  8

Lobster Cargot in Lemon Butter.  14

Scallop Diablo Cargot.  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  M.P.

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

Hawaiian Albacore Tuna Salad. House-made caper mayonnaise, baby arugula, tomato, avocado and cucumber on fresh baked croissant. 12

Croque Monsieur. Melted gruyere, smoked ham and Dijon mustard béchamel on toasted sourdough.  12

Tuscan Chicken Burger.  Pan-seared, seasoned ground chicken patty, mozzarella, macadamia nut pesto, baby arugula and Hauula tomatoes on a toasted telera roll.  13

Du Vin Burger.  ½ lb. ground rib eye patty, prosciutto, caramelized onions, poached egg and hollondaise on a toasted telera roll.  16

Rib Eye Burger. ½ lb. ground rib eye patty with Kula baby romaine, Hauula tomato and red onion on a toasted Telera roll. Two choices: Comte, Camembert, Roquefort, Gruyere, Swiss, caramelized onions, pecan wood-smoked bacon, mushrooms, avocado or fried egg. 14

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

Du Vin Bouillabaisse. Provence-style seafood stew with shrimp, fresh island fish, clams, and Penn Cove Mussels in a lobster saffron broth.  19

Seasonal Vegetarian Risotto. Creamy Arborio rice, herbs, parmesan and in-season local vegetables.  15

Pan-Roasted Jidori Chicken Breast. With baby arugula, ratatouille and a lavender-balsamic reduction. 16

Quiche Lorraine. Prosciutto, ham, caramelized onions and Gruyere in a flaky crust served with a side salad.  9.5

Portobello au Gratin. Balsamic-marinated Portobello mushroom, mozzarella, baby arugula, ratatouille and sace verte.  14

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. M.P.

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. Baby Chioggia and red beets, mixed greens, candied walnuts, chevre (goat cheese) and strawberry-balsamic vinaigrette.  12

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

Caesar Salad. Kula baby romaine, comte cheese Spanish white anchovies and house-made croutons.  9 (Add shrimp 5.5, chicken 4.5, smoked salmon 4 or prosciutto 4)

Grilled Island Fish. Fresh catch of the day with lilikoi crème fraiche, sautéed haricot vert and Okinawan sweet potato. M.P.

 

Pan Roasted Jidori Chicken. Served with a ratatouille, orzo tabouli and lavender balsamic reduction. 20

 

Braised Lamb Shank. Prepared with a Dijon mustard glaze, served over celery root puree, watercress and pickled onion salad and mint dressing.  25

Crispy Duck Confit. Maple Leaf Farms duck leg, glazed baby carrots, French lentils and sauce vert.  21  

Du Vin Bouillabaisse. Provance-style seafood stew, Kauai prawns, fresh
island fish, clams, calamari and Penn Cove mussels in a lobster saffron broth.  22


Grilled Rib Eye. Served with a green peppercorn demi glaze, baby arugula and Roquefort potato au gratin.  27

Roast Pork Chop. Served with sautéed Brussels sprouts, farro with a toasted almond Veronique sauce  21

Seasonal Vegetarian Risotto. Made with in-season local vegetables, served with creamy Arborio rice, herbs and Parmesan.  18  (Not vegan)

 

 

Vanilla bean creme brulee 7

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


Chocolate Truffle Cake with espresso mousse and coconut  8

Tarte tatin with caramelized apples over crispy pastry and creme anglaise  7

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

Daily selection of gelato and sorbetto  6


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

 

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.  6

Genoa Salami. Air dried pork and veal, seasoned with garlic and red wine.  6

House-Cured New Zealand King Salmon. With smoked Hawaiian sea salt and dill. 6

Prosciutto Di San Daniele. A robust salt and air cured ham. 6

Soup du Jour. French-style soup made fresh daily.  4

Cruet of Herb-Marinated Olives.  3

Pommes Frites.  3

Caprese Bruschetta. With mozzarella, tomato, tapenade and basil.  6

Prosciutto and Roquefort Crostini.  7

Blue Cheese-Mushroom Cargot.  Served piping hot with garlic butter.  5

Du Vin Beef Sliders, With caramelized onions and spicy aioli 9

House-Ground Chicken Sliders, with mozzarella and pesto. 8

Chef’s Cheese Board - Comte, Camembert, Roquefort and Naked Cow Dairy Fromage Blanc.  10