Brasserie Du Vin presents an informal three-course wine dinner every Monday evening. $49 (plus tax and gratuity). Reservations recommended. (The three-course without the wine pairing option.) Call 808.545.1115 for information and reservations.
November 1
Blackened ahi on crispy wontons with radish sprouts and wasabi aioli
Paired with Scharffenberger, Brut, Mendocino, California, NV
Seared opakaka on sweet corn and confit tomato beurre blanc
Paired with Planeta ‘La Segreta,’ Sicily IGT, Italy, 2009
Duck confit on a cassoulet of white beans, bacon and Portuguese sausage
Paired with Ricardo Santos, Malbec, Mendoza, Argentina, 2008
November 8
Cream of sorrel soup and roasted fennel
Paired with Lois, Gruner Veltliner, Austria, 2008
Manila clams steamed in white wine and gremolata
Paired with Argiolas ‘Costamolino,’ Vermentino di Sardegna, Italy 2009
Braised pork shoulder and a guava reduction on a white bean puree
Paired with Elio Perrone ‘Tas Mor Can,’ Barbera d’Asti, Italy, 2008
November 15
Baby romaine lettuce, manchego cheese, white anchovies, croutons, and a creamy anchovy sauce Paired with Starborough, Sauvignon Blanc, Marlborough, New Zealand, 2009
Roasted free range chicken breast with a Dijon-Swiss mornay sauce and crispy prosciutto
Paired with Sonoma Cutrer, Chardonnay, Russian River Ranches, California, 2008
Braised beef short ribs, roasted Hamakua mushrooms, and a red wine demi glace
Paired with Estancia ‘Keyes Canyon Ranches,’ Paso Robles, California, 2007
November 22
Barbecued prawns, melon salad, mango vinaigrette, and chili oil
Paired with La Marca, Prosecco, Veneto, Italy, NV
House-made gnocchi tossed with sea urchin
Paired with Triennes ‘Sainte Fleur Viognier,’ Provence, France, 2008
Steamed onaga with and herb salad, finished with hot olive oil and soy sauce
Paired with Falesco ‘Vitiano Rosato,’ Umbria, Italy, 2009
November 29
Crispy oyster salad with pomegranate vinaigrette
Paired with Gauthier, Reisling, Santa Lucia Highlands, California, 2008
Butter poached prawns on chorizo and feta polenta cake
Paired with Lechthaler, Pinot Grigio, Trentino, Italy, 2008
Pan seared quail stuffed with wild rice served on bok choy and topped with a cherry-fig compote Paired with Michel Picard, Côtes du Rhone, France, 2007
November 1
Blackened ahi on crispy wontons with radish sprouts and wasabi aioli
Paired with Scharffenberger, Brut, Mendocino, California, NV
Seared opakaka on sweet corn and confit tomato beurre blanc
Paired with Planeta ‘La Segreta,’ Sicily IGT, Italy, 2009
Duck confit on a cassoulet of white beans, bacon and Portuguese sausage
Paired with Ricardo Santos, Malbec, Mendoza, Argentina, 2008
November 8
Cream of sorrel soup and roasted fennel
Paired with Lois, Gruner Veltliner, Austria, 2008
Manila clams steamed in white wine and gremolata
Paired with Argiolas ‘Costamolino,’ Vermentino di Sardegna, Italy 2009
Braised pork shoulder and a guava reduction on a white bean puree
Paired with Elio Perrone ‘Tas Mor Can,’ Barbera d’Asti, Italy, 2008
November 15
Baby romaine lettuce, manchego cheese, white anchovies, croutons, and a creamy anchovy sauce Paired with Starborough, Sauvignon Blanc, Marlborough, New Zealand, 2009
Roasted free range chicken breast with a Dijon-Swiss mornay sauce and crispy prosciutto
Paired with Sonoma Cutrer, Chardonnay, Russian River Ranches, California, 2008
Braised beef short ribs, roasted Hamakua mushrooms, and a red wine demi glace
Paired with Estancia ‘Keyes Canyon Ranches,’ Paso Robles, California, 2007
November 22
Barbecued prawns, melon salad, mango vinaigrette, and chili oil
Paired with La Marca, Prosecco, Veneto, Italy, NV
House-made gnocchi tossed with sea urchin
Paired with Triennes ‘Sainte Fleur Viognier,’ Provence, France, 2008
Steamed onaga with and herb salad, finished with hot olive oil and soy sauce
Paired with Falesco ‘Vitiano Rosato,’ Umbria, Italy, 2009
November 29
Crispy oyster salad with pomegranate vinaigrette
Paired with Gauthier, Reisling, Santa Lucia Highlands, California, 2008
Butter poached prawns on chorizo and feta polenta cake
Paired with Lechthaler, Pinot Grigio, Trentino, Italy, 2008
Pan seared quail stuffed with wild rice served on bok choy and topped with a cherry-fig compote Paired with Michel Picard, Côtes du Rhone, France, 2007
