Salt & Sass at Du Vin


The theme for the weekly wine dinner next Monday (July 20, 2009) at Brasserie Du Vin is "Salt & Sass: Artisanal Salts and French Wines".

Photo: courtesy of Du Vin

Each Monday at Brasserie Du Vin, chef Scott Nelson and wine steward Tiana Kahakauwila team up to present a three-course meal, pairing seasonally prepared dishes with wines by the glass. Seating starts at 6:00 p.m. in the Cask Room. Just $49 per person (plus tax and gratuity).

Here’s a look at the "Salt & Sass" menu:

  • Himalayan Salt-Crusted Tai Snapper and Marinated Fennel and Oranges
    Paired with Nicolas Feuillatte Brut NV, Champagne
  • Roasted Bone Marrow Kona Sea Salt and a Parsley-Tomato Salad
    Paired with Lassegue St. Emilion Grand Cru 2006, Bordeaux
  • Flourless Chocolate Torte with Caramel and Molokai Sea Salt
    Paired with Chateau Lafaurie Peyraguey Sauternes 1998, Bordeaux

Cask Room at Du Vin. Photo: courtesy of Du Vin.

On Monday, July 27, 2009, the weekly wine dinner will include "A Touch of Thai".

Here’s a sneek peek at the menu:

  • Spicy Seafood Soup with Prawns, Fish and Mushrooms
    Paired with Huber "Hugo" Gruner Veltliner 2007, Traisen River, Austria
  • Satay Chicken Skewers Served with a Cucumber Salad and Peanut Sauce
    Paired with Dirler Gewurtztraminer 2005, Alsace, France
  • Steamed Custard in Nectarines with a Papaya Sauce
    Paired with Maximin Grunhauser Spatlese Riesling 2003, Mosel-Saar-Rwar, Germany

Seating limited and reservations required.

Call 545.1115 for reservations. Credit card required to confirm. Sorry, no menu substitutions. Upcoming menus can be found on Du Vin’s website.