Brasserie Du Vin

Name: Brasserie Du Vin
Address: 1115 Bethel St., 96813, HI, 96813
Telephone: 808-545-1115

1115 Bethel St., Honolulu, HI 96813, US

• Monday: 11:30AM-12:00PM •Tuesday: 11:30AM-12:00PM •Wednesday: 11:30AM-12:00PM •Thursday: 11:30AM-12:00PM •Friday: 11:30AM-12:00PM •Saturday: 11:30AM-12:00PM •

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Details

Cuisine: French (Brasserie), Small Plates, Wine Bar / Bistro
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch Menu

STARTERS

Soup du jour

Pommes frites

Cruet of herb-marinated olives

Escargots in herbed, garlic green butter

Moules frites

Salt spring mussels steamed in white wine, garlic and herbs, topped with pommes frites

Baked Brie

stuffed with pecans and dried cranberries, wrapped in a warm, puff pastry

Fresh, chilled New Zealand oysters on the half shell

Oven-baked New Zealand oysters

served au gratin with a bell pepper and roasted garlic aioli, topped with Gouda cheese

LUNCH SPECIALS

Croque Monsieur Sandwich

Grilled ham and Dijon mustard, topped with a gratin of béchamel and Swiss cheese

Grilled Flat Iron Steak Sandwich

Topped with Maui onions and Taleggio cheese, served on a French baguette

Croissant Sandwich

Smoked turkey, roast beef, Gouda cheese and tomato

Artichoke, spinach and Gruyere cheese quiche

Ask us about our daily prix fixe menu

which includes an appetizer, entree and dessert

SALADS

Grilled tiger shrimp

with mixed greens, roasted shallots, poached pears, apple-smoked bacon and blue cheese vinaigrette

Salad of Breseola

baby arugula, Manchego cheese and extra virgin olive oil

House cured salmon

with beets, tomatoes and Humbolt Fog goat cheese

Salad of sliced fresh mozzarella cheese and vine ripe tomatoes

served with an olive-anchovy tapenade

Salad of marinated artichokes

bell peppers, olives and salami

ENTREES

Risotto du jour

Roasted Dijon chicken

with Greek olives

Grilled fish du jour

served with olive butter and Manchego cheese, on a white bean salad

ARTISAN CHEESE

Chef’s Selection Plate

Includes Manchego, Taleggio, Gouda, Gorgonzola and Genoa Salami.

Humboldt Fog Chevre

A young goat’s milk cheese from California has a firm texture and a clean, lemony flavor.

Manchego

Firm sheep’s milk cheese from Spain has a melt-in-your-mouth interior with a nutty, butterscotch flavor.

Taleggio

A buttery, delicate, soft, sweet cheese from Italy made from cow’s milk, with a supple, fruity flavor and aroma.

Maytag Blue

From the great state of Iowa, Maytag blue has a crumbly texture with a very spicy black pepper flavor.

Gorgonzola Dolce

The mild blue vein in this soft cheese from Italy imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese.

Gouda

Double cream with a soft texture and nutty flavor.

CURED MEAT

Bresaola

Bresaola Della Valtellina is a salted, air-cured beef that has a soft, moderately salty taste.

Genoa Salami

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

Prosciutto Di San Daniele

A firm, robust salt and air cured ham.

Black Pepper Pate

Country style pork and chicken pate crusted with black peppercorn.

DESSERTS

Chocolate soufflé

(Please allow 20 minutes)

Vanilla bean crème brulee with seasonal fresh fruit

Banana and chocolate crepe

Daily selections of gelatos

Dinner Menu

STARTERS

Soup du jour

Pommes frites

Cruet of herb-marinated olives

Escargots in herbed, garlic green butter

Baked Brie

with candied pecans and dried cranberries wrapped in a warm puff pastry

Moules frites

Salt Spring mussels steamed in white wine, garlic and herbs and topped with pommes frites

Fresh, chilled New Zealand oysters on the half shell

Oven-baked New Zealand oysters

served au gratin with bell pepper and roasted garlic aioli, topped with melted Gouda

SALADS

Salad of Breseola

baby arugula, Manchego cheese and extra virgin olive oil

Salad of sliced fresh mozzarella cheese and vine ripe tomatoes

served with an olive-anchovy tapenade

Salad of marinated artichokes

bell peppers, olives and salami

ENTREES

Grilled fish du jour

served with olive butter and Manchego cheese, on a white bean salad

Pan-fried rainbow trout

with tiger shrimp, apple-smoked bacon and ali’i mushroom beurre blanc

Marinated pork chop

with a warm pine nut-grape and shallot butter sauce

Grilled flat iron steak

with roasted shallot aioli and pommes frites

ARTISAN CHEESE

Chef’s Selection Plate

Includes Manchego, Taleggio, Gouda, Gorgonzola and Genoa Salami.

Humboldt Fog Chevre

A young goat’s milk cheese from California has a firm texture and a clean, lemony flavor.

Manchego

Firm sheep’s milk cheese from Spain has a melt-in-your-mouth interior with a nutty, butterscotch flavor.

Taleggio

A buttery, delicate, soft, sweet cheese from Italy made from cow’s milk, with a supple, fruity flavor and aroma.

Maytag Blue

From the great state of Iowa, Maytag blue has a crumbly texture and a very spicy black pepper flavor.

Gorgonzola Dolce

The mild blue vein in this soft cheese from Italy imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese.

Gouda

Double cream with a soft texture and nutty flavor.

CURED MEAT

Bresaola

Bresaola Della Valtellina is a salted, air-cured beef that has a soft, moderately salty taste.

Genoa Salami

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

Prosciutto Di San Daniele

A firm, robust aalt and air cured ham.

Black Pepper Pate

Country style pork and chicken pate crusted with black peppercorn.

DESSERTS

Chocolate soufflé

(Please allow 20 minutes)

Vanilla bean crème brulee

with seasonal fresh fruit

Banana and chocolate crepe

Daily selections of gelatos

Late Night Bistro Menu

Chef’s plate of Manchego

Taleggio, Gouda, Gorgonzola and Genoa Salami

Croque Monsieur Sandwich

Grilled ham, Dijon mustard and melted Swiss cheese

Grilled Flat Iron Steak Sandwich

Maui onions and melted Taleggio cheese on a baguette

Pommes frites

Escargot in herb-green butter

Vanilla bean crème brulee

Banana and chocolate crepe

Chocolate souffle

(Allow 20 minutes)

Artisan Cheese and Cured Meats

Mix and match these one-ounce servings. Brought to your table with a basket of fresh French bread and Balsamic vinegar and oil for dipping.