Du Vin Unveils New Menu Items

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Du Vin Unveils New Menu Items
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For Immediate Release Contact:
Miki Lee

Phone: (808) 779-7235

Du Vin Unveils New Fall-Winter Menus for Lunch, Happy Hour and Dinner

Du Vin, a modern bistro located in Downtown Honolulu, has been serving mouth-watering European-inspired dishes -- from soups and salads to appetizers, entrées and desserts, alongside an award-winning wine menu since 2006.

While keeping customer favorites like French Onion Soup, Escargot and Grilled Island Fish, Du Vin has expanded its menu to include these new items:

Happy Hour (4:00 -- 6:-00 p.m., Monday through Saturday)

Table-Side Charcuterie Sandwiches. House-made mini ciabatta buns, with a choice of charcuterie and house mustards. Served table-side.

Mushroom Cargot. Crimini mushrooms baked in Du Vin green butter, topped with blue cheese. Served with a basket of warm, crusty French bread for dipping.

Fresh Crudite. Fresh farmer's market veggies, served with a house-made hummus-yogurt dipping sauce.

Steamed Mussels. This popular French classic now comes in a smaller, happy hour portion. Made with finely diced shallots, chorizo, white wine, butter and herbs, served with pommes frites.

Baked Oysters Du Vin. Du Vin's won't tell you the secret, but these savory, tender oysters are addictive. Three per order.

House-Made Meatballs. Each week, the chef decides which of his specialty meatballs to feature. These are served with savory sauces and bread.

Classic Cobb Salad. Kula baby romaine, boiled egg, apple wood-smoked bacon, blue cheese, avocado, blue cheese dressing.

Scallop Salad. Two large, pan-seared scallops, served on a bed of spinach with a tangy Niçoise dressing.

Dinner (4:00 p.m. to 10:00 p.m., Monday through Saturday)

Fresh Oysters on the Half Shell. Served with a Manoa honey mignonette, fresh lemon and house-made cocktail sauce. Available by the half-dozen or dozen.

Crispy Duck Confit. Maple Leaf Farm's duck leg, slow cooked in duck fat, herbs and spices. Pan-Seared Scallops. Three large Santa Barbara with mushroom spinach risotto and sauce
bordelaise

Pear Salad. White wine-poached Anjou pears, served over mixed greens with toasted almonds, crumbled blue cheese and a Manoa honey vinaigrette.

Bone-In Roasted Pork Chop. Unbelievably tender and juicy, served with creamy polenta, braised chard and almond Veronique sauce.

Coq Au Vin. Braised Jidori chicken with root vegetables, garlic mash and natural jus. Lamb Loin Chops. American lamb T-bone, rubbed with warm spices served with dried cherries, French couscous and a yogurt sauce.

Du Vin offers a casual yet classy dining experience. Walk-ins are welcome. Reservations for groups of 6 or more suggested. To find out about special events such as wine tastings, beer dinners and entertainment, visit www.brasserieduvin.com

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