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.






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

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

Fish and Chips. Perfectly prepared beer batter fish, served with pommes frites, malt vinegar and house-made remoulade.  14

Moules Frites. Live Penn Cove Mussels steamed in white wine, garlic and herbs, topped with pommes frites. Regular 18 / Large 24

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

Oysters on the Half Shell. A half dozen chilled, fresh oysters served over ice with mignonette and zesty cocktail sauces.  M.P.

Blue Crab Cakes. Served on a bed of mixed greens and pickled vegetables with Sriracha aioli.  12

 

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

Beet and Chevre. Baby Chioggia and red beets, mixed greens, candied walnuts, goat cheese and strawberry-Balsamic vinaigrette.  14

Nicoise Salad. Sushi-grade seared ahi, marble potatoes, Ho Farms family tomatoes, marinated olives, haricot vert, with a light Dijon vinaigrette.  21

Grilled Salmon Salad.  Grilled salmon, Ho Farms family tomatoes, mixed greens, capers, cucumber with a herb creme fraiche.  18

Classic Cobb Salad.  Kula baby romaine, topped with boiled egg, applewood smoked bacon, blue cheeses, avocado, served with blue cheese dressing. 12

Caesar Salad. Kula baby romaine, Spanish white anchovies, comte cheese and house-made croutons. 9

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

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

Croque Monsieur. Smoked ham, Dijon mustard, melted Gruyere and béchamel on toasted sourdough.  12  (Make it a Croque Madame by adding an egg for $2.)

Portobello Sandwich. A grilled marinated Portabello mushroom topped with caramelized onions, melted Mozzarella, local tomato, arugula, avocado and sauce vert on a telera roll. 14

Rib-Eye Burger.  ½ 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. 14

Tuscan Chicken Burger. Pan-seared, seasoned ground chicken breast with Mozzarella, macadamia pesto, baby arugula and local tomatoes on a toasted telera roll. 13

Du Vin Burger. 1/2 lb. rib eye patty, caramelize onions, prosciutto, sunny side up egg and hollandaise on a toasted telera roll.  16

Quiche Lorraine. Prosciutto, smoked ham, caramelized onions and Gruyere in a flaky crust served with a side salad.  10

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

Lunch du Jour. Chef’s choice half sandwich, cup of soup or salad, with house-made-chips. 9

Du Vin Bouillabaisse. Provence-style seafood stew with shrimp, fresh island fish, clams, calamari and Penn Cove Mussels in a saffron broth.  21

Soup du Jour.  Cup 4 / Bowl 6

French Onion Soup. Traditional French onion soup with toasted crouton and melted Gruyere.  10

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

Fish and Chips. Perfectly prepared beer batter fish, served with pommes frites, malt vinegar and house-made remoulade.  14

Moules Frites. Live Penn Cove Mussels steamed in white wine, garlic and herbs, topped with pommes frites. Regular 18 / Large 24

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

Oysters on the Half Shell. A half dozen chilled, fresh oysters served over ice with mignonette and zesty cocktail sauces.  M.P.

Blue Crab Cakes. Served on with mixed greens and pickled vegetables with Sriracha aioli.  12

Ahi Tartare. Sushi grade ahi, avocado aioli and capers, served with crostini. 18

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

Beet and Chevre. Baby Chioggia and red beets, mixed greens, candied walnuts, goat cheese and strawberry-Balsamic vinaigrette.  14

Pear and Spiced Walnut Salad. With mixed greens, crumbled blue cheese and Manoa honey vinaigrette.  12

Grilled Ceasar Wedge.  Kula baby romaine, applewood smoked bacon, Spanish white anchovies and house-made croutons, served with traditional Ceasar dressing.  10

Grilled Island Fish. Fresh catch with sautéed haricot vert and beurre blanc.  M.P.

Roasted Pork Chop. Tender and moist, with sautéed asparagus, Okinawan sweet potatoes and almond Veronique sauce  26

Grilled Rib Eye Steak. Served with a baby arugula salad, twice baked potatoes and sauce au poivre. 30

Du Vin Bouillabaisse. Provence-style seafood stew with shrimp, fresh island fish, clams, calamari and Penn Cove mussels in a saffron broth.  28

Crispy Duck Confit. Maple Leaf Farm’s duck leg, haricot blanc, applewood smoked bacon cassoulet. 24

Duck Breast. Served with orzo pasta tabouleh, sautéed spinach and orange gastrique.  27

Pan-Roasted Jidori Chicken. Served with ratatouille, rosemary roasted potatoes and a lavender balsamic reduction. 22

Lamb Chops. With garlic mashed potatoes, arugula salad and a blueberry reduction.  27

Pan-Seared Sea Scallops. With mushroom risotto and kumquat chutney.  26

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

Vanilla bean creme brulee.  8

Tarte tatin with caramelized apples over crispy pastry, cinnamon gelato ala mode and creme anglaise.  7

Affogato (espresso float), an espresso poured over a scoop of gelato.  5

Gelato and Sorbet.  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

1-ounce portion served with chutney and candied walnuts  6


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

Comte. An aged semi hard cheese from eastern France, with a creamy, mild and sweet taste.

Roquefort. Sharp sheep’s milk cheese, tangy, most and crumbly.



CHARCUTERIE

1-ounce portion served with house-pickled vegetables and whole grain mustard  7

 

Country-Style Pate, with pork, chicken and peppercorns.

Smoked Atlantic Salmon.

Prosciutto Di San Daniele, a salt and air cured ham.

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