Du Vin's New Lunch & Dinner Menu Items

Brasserie Du Vin has added new items to their lunch and dinner menus. And that’s just one of the new things to go along with a packed line-up of events, tastings and promotions at the restaurant in April.

New Menu Items

In addition to offering specials each day that feature fresh, seasonal vegetables, herbs and spices, seafood and meats, Du Vin change its menu a few times a year, often in response to customer requests. Here are some of the changes you’ll see on your next visit.

The Moules Frites is now available in a larger portion perfect for sharing with two or more! Photo: courtesy of Du Vin.

There are three new lunch items:

• Roasted red and gold beets, fresh greens, chevre cheese, candied walnuts and strawberry balsamic vinaigrette
• Roasted game hen over mixed greens with Dijon and olive beurre blanc
• Burger du Jour ~ ½ lb. Maui Cattle Company beef topped with daily fixings, served on a brioche bun, with pommes frites and fresh greens 

Two new dinner items and a new portion size for one of their favorites:

• Duck confit served on a salad of fresh greens, orange, fennel and toasted almonds, with a citrus-mint gastrique
• New Zealand King salmon on French lentils with ali’i mushrooms, apple-smoked bacon and a Dijon-sherry sauce
• You can now get the popular moules frites, Penn Cove mussels steamed in white wine, garlic and herbs and topped with pommes frites, in two sizes – regular or the new large portion

Plus a brand new dessert:

• Affogato – An espresso float, a scoop of gelato topped with a shot of espresso. Daily selections of gelati and sorbetti flavors  along with special desserts created daily

Weekly Wine Dinners

Every Monday, Brasserie Du Vin presents their informal, three-course wine dinner. For April, the restaurant will feature the flavors of spring.

The dinners is available for $49 (plus tax and gratuity). Seating starts at 6:00 p.m. and reservations recommended. (Three-course dinner also available without the wine pairing.)

Here’s a look at what’s on the menu this month:

Photos: courtesy of Du Vin.

April 12

• Tarte flambee – Coriander crème fraiche, caramelized onions, bacon lardoons and fresh thyme
  Paired with Inama, Soave Classico, Verona, Italy, 2007
• Roasted quail stuffed with quinoa over fresh watercress, with sweet potato jus
  Paired with Michel Picard, Cotes du Rhone, Rhone Valley, FR, 2006
• Seared shutome with shallot crust, roasted garlic pomme puree crab and coconut beurre blanc
  Paired with La Meridiana ‘Vitis’ Barbera, Piedmont, Italy, 2006

April 19

• Grilled Kauai shrimp, pernod aioli, orange supremes and napa cabbage
  Paired with Alamos Torrontes, Argentina, 2008
• New Zealand lamb, star anise crème fraiche, hearts of palm, strawberry and mint slaw
  Paired with Ridge ‘Lytton Springs,’ Dry Creek Valley, CA, 2006
• Thyme gelato with candied pine nuts and fennel upside down cake
  Paired with Justin ‘Obtuse,’ Port Style Cabernet Sauvignon, Paso Robles, CA, 2008

April 26

• Seared scallops, bacon polenta, roasted grape tomatoes, baby arugula with a red wine reduction
  Paired with Elk Cove Pinot Gris, Willamette Valley, OR, 2008
• Thyme-roasted duck breast, apricot fig compote, roast banana potato puree with a poppy seed balsamic beurre blanc
  Paired with Casina Luisin ‘Langhe,’ Piedmont, Italy, 2007
• Seared foie gras with fresh berries, vanilla-poppy seed gastrique and toast points
  Paired with Inniskillin ‘Ice Wine Vidal’, Niagara Peninsula, Canada, 2005

For reservations or more information, call 808-545-1115.
 

Du Vin Specials continued…

Special & Tasting Events

In addition to its normal Tasting Tuesday event and Wednesday evening Sessions @ Du Vin musical performances, the restaurant will host a number of special events and tastings in the month of April.

Ginai & Pierre Grill on Saturdays

Starting Saturday, April 10t^h, the energetic duo of Ginai & Pierre Grill will take the stage on Saturday nights at Du Vin. Anyone who’s ever seen them perform at The Dragon Upstairs knows what a fun and popular performance this can be. Hear everything from blues and jazz to Hawaiian, pop and show tunes. The music starts at 9 p.m. and there is no cover.

Amuse-Bouche Wine Pairing Dinner

On Tuesday, April 13^th as a part of their Tuesday Tastings events, Du Vin will host a special 5-Course Amuse-Bouche & Wine Pairing dinner.

Amuse-bouche translates to “amuse the mouth”. Little bites designed specifically to tease and prepare the palate for a what comes next.

The dinner starts at 7 p.m. and is limited to 24 guests. It’s available for $30 per person (plus tax and gratuity) and reservations are required.

First course
Fresh Steller Bay Oysters with Lychee Mignotte
Paired with Elk Cove Pinot Gris, Willamette Valley, OR, 2008

Second course
Ahi Tartare on Taro Chips with Sea Salt, Chili Oil, and Balsamic Reduction
Paired with Picpoul de Pinet, Languedoc, FR, 2008

Third course
Demi-tas of Sweet Corn Soup with Spiced Crawfish an Saffron Oil
Paired with Catena Chardonnay, Mendoza, Argentina, 2006

Fourth course
Braised Beef Tongue with Horseradish Aioli and Roasted Grape Tomato
Paired with Fontanafredda Briccotondo Barbera, Piedmont, Italy, 2007

Fifth course
Rillete of Duck Confit with Pickeled Fennel and Honey Tangerine Supreme
Paired with Ridge ‘Lytton Springs’ Zinfandel, Dry Creek Valley, CA, 2006 

Off the Wall: Silent Movie Screening

Then on Thursday, April 15th, make sure you’ve finished your taxes so you can enjoy the second screening in Du Vin’s Off The Wall monthly movie showcase.

Metropolis, directed in 1927 by Fritz Lang, will be shown on the patio. The film explores relationships among the wealthy and the working class in the year 2026. Special small plates and appetizers prepared to compliment the movie will be available to order and complimentary popcorn will be provided.

For reservations or more information, call 808-545-1115.