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Brasserie Du Vin May 2011 Events
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For Immediate Release Contact:
Miki Lee
Phone: (808) 779-7235
Phone: (808) 779-7235
May 2011 Events
LOOK
FOR...
**Special Sunday Brunch Menu for Mother’s Day, May 8**
**Celebrate Lobster – Every Monday in May**
**Noir – A New Saturday Late Night Lounge**
**Special Sunday Brunch Menu for Mother’s Day, May 8**
**Celebrate Lobster – Every Monday in May**
**Noir – A New Saturday Late Night Lounge**
Mondays | Celebrate Lobster in
May
Calling all lobster lovers!! Each Monday night Chef James Rosenberry feature lobster appetizers and
entrée options. Here’s a preview of the month’s Monday choices: Maine Lobster Bisque, Hawaiian Slipper
Lobster Pie, Lobster and Asparagus Risotto, and Lobster Surf and Turf. Ala carte prices range between
$10 and $29. Dinner from 4:00 pm to closing. Walk-ins welcome and reservation suggested. For
reservations, call 545-1115 or go to brasserieduvin.com.
Calling all lobster lovers!! Each Monday night Chef James Rosenberry feature lobster appetizers and
entrée options. Here’s a preview of the month’s Monday choices: Maine Lobster Bisque, Hawaiian Slipper
Lobster Pie, Lobster and Asparagus Risotto, and Lobster Surf and Turf. Ala carte prices range between
$10 and $29. Dinner from 4:00 pm to closing. Walk-ins welcome and reservation suggested. For
reservations, call 545-1115 or go to brasserieduvin.com.
Tuesdays | For Wine Lovers –
Half-Off Tuesdays
From 6:00 pm until closing, select any bottle of wine listed on Du Vin’s extensive wine menu (excluding
reserve bottles) and enjoy the bottle for half-off!
From 6:00 pm until closing, select any bottle of wine listed on Du Vin’s extensive wine menu (excluding
reserve bottles) and enjoy the bottle for half-off!
Wednesdays | Sessions @ Du
Vin
Sessions @ Du Vin is a weekly showcase of live, local musicians. Styles range from jazz to rhythm and
blues. Guests change weekly. Music starts at 7:00 pm. No cover. Performing this month:
May 4 – The Quiet Band
May 11 – Mango Season
May 18 – To Be Announced
May 25 – Dennis Wilson Quintet
Sessions @ Du Vin is a weekly showcase of live, local musicians. Styles range from jazz to rhythm and
blues. Guests change weekly. Music starts at 7:00 pm. No cover. Performing this month:
May 4 – The Quiet Band
May 11 – Mango Season
May 18 – To Be Announced
May 25 – Dennis Wilson Quintet
Saturdays |
Brunch
Every Saturday Du Vin offers a changing selection of brunch items, such as Eggs Benedict and French
Toast. Available with the regular lunch menu all day, from 11:30 am to 4:00 pm.
Every Saturday Du Vin offers a changing selection of brunch items, such as Eggs Benedict and French
Toast. Available with the regular lunch menu all day, from 11:30 am to 4:00 pm.
Saturdays | Noir – After Hours
Lounge
Starting May 14, the Patio and Cask Room will be transformed into a late night supper and cocktail
lounge. DJ Vegas Mike, will whisk you away to the coolest of cool, spinning sounds reminiscent of the
famous Buddha Bar, Hotel Costes, and Cafe Del Mar. Drink and dining specials. 9:00 pm to Midnight. No
cover. 21+
Starting May 14, the Patio and Cask Room will be transformed into a late night supper and cocktail
lounge. DJ Vegas Mike, will whisk you away to the coolest of cool, spinning sounds reminiscent of the
famous Buddha Bar, Hotel Costes, and Cafe Del Mar. Drink and dining specials. 9:00 pm to Midnight. No
cover. 21+
May 5 | Cinco de Mayo Cocktail and
Dessert Especial!
Pastry Chef Beth Iwata presents two Mexican-inspired desserts including a Mexican Chocolate Brownie
Sundae and a Mexican Chocolate Brownie, served with Vanilla Gelato and Caramelized Banana and
Rum Caramel Sauce. Also on the menu, two Mexican-themes cocktails, the Lado De Coche (or Sidecar),
made with orange tequila, Hennessey and a lemon-salted rim, and a Perfecto Margarita-Tini.
Pastry Chef Beth Iwata presents two Mexican-inspired desserts including a Mexican Chocolate Brownie
Sundae and a Mexican Chocolate Brownie, served with Vanilla Gelato and Caramelized Banana and
Rum Caramel Sauce. Also on the menu, two Mexican-themes cocktails, the Lado De Coche (or Sidecar),
made with orange tequila, Hennessey and a lemon-salted rim, and a Perfecto Margarita-Tini.
May 8 | Mother’s Day Brunch
(Special Sunday Hours)
Treat Mom (and the rest of the family) to a lovely Mother’s Day brunch at Du Vin. Open 10:00 am to 4:00
pm (last seating at 3:00 pm). Walk-ins are welcome and reservation strongly suggested. For reservations,
call 545-1115 or go to brasserieduvin.com. In addition to its regular lunch menu, Du Vin will offer
Mediterranean Mimosas and Strawberry Martinis as cocktail specials. Scharffenberger sparkling wine
also on special for only $29 per bottle! Brunch specials include a Monte Cristo, 3-Egg Crab and Spinach
Omelet with Home-Style Potatoes, Farmer’s Breakfast, Everything Bagel with “The Works”, Fruit and
Cheese Board, and an Absolute Vanilla Gelato Martini, and Cinnamon-Apple Banana Bread Pudding.
Treat Mom (and the rest of the family) to a lovely Mother’s Day brunch at Du Vin. Open 10:00 am to 4:00
pm (last seating at 3:00 pm). Walk-ins are welcome and reservation strongly suggested. For reservations,
call 545-1115 or go to brasserieduvin.com. In addition to its regular lunch menu, Du Vin will offer
Mediterranean Mimosas and Strawberry Martinis as cocktail specials. Scharffenberger sparkling wine
also on special for only $29 per bottle! Brunch specials include a Monte Cristo, 3-Egg Crab and Spinach
Omelet with Home-Style Potatoes, Farmer’s Breakfast, Everything Bagel with “The Works”, Fruit and
Cheese Board, and an Absolute Vanilla Gelato Martini, and Cinnamon-Apple Banana Bread Pudding.
May 16 | Just
Desserts
Du Vin’s desserts are gaining a loyal following at Du Vin, thanks to Pastry Chef Beth Iwata. (Her Red
Velvet Cake and Goat Cheese Cheesecakes fly out the door.) This week, Beth prepares four different
desserts, some more savory and some more sweet. Each will be paired with a different (mainly dessert)
wine. $40 per person, 6:30 pm. Seating is limited and reservations strongly suggested. For reservations,
call 545-1115 or visit brasserieduvin.com.
Du Vin’s desserts are gaining a loyal following at Du Vin, thanks to Pastry Chef Beth Iwata. (Her Red
Velvet Cake and Goat Cheese Cheesecakes fly out the door.) This week, Beth prepares four different
desserts, some more savory and some more sweet. Each will be paired with a different (mainly dessert)
wine. $40 per person, 6:30 pm. Seating is limited and reservations strongly suggested. For reservations,
call 545-1115 or visit brasserieduvin.com.
Just Desserts
Menu
Roasted Grapes on Focaccia with Rosemary
Goat Cheese and Honey Souffle with a Fresh Berry Compote and Port Reduction
Citrus Champagne Gelee
Warm Chocolate Pudding Cake with Caramel Sauce and Fleur de Sel
Roasted Grapes on Focaccia with Rosemary
Goat Cheese and Honey Souffle with a Fresh Berry Compote and Port Reduction
Citrus Champagne Gelee
Warm Chocolate Pudding Cake with Caramel Sauce and Fleur de Sel
May 19 | Chateau St Michelle Wine
Dinner
Judi Bruckman, from Chateau St. Michelle, will be at Du Vin to talk about the wines in the Chateau St.
Michelle family. The evening’s rich lineup includes four courses by Chef James Rosenberry:
Reception – Chef’s Amuse Bouche served with Sparkling Wine
First Course – Saffron-Seared Day Boat Scallop over Molokai Sweet Potato Puree with a Wasabi-
Ginger Beurre Blanc, paired with Riesling (Eroica, 2009)
Second Course – Jidori Chicken and Onion-Chive Dumplings with Truffle Pancetta Jus du Poulet,
paired with Chardonnay (Stag’s Leap, Karia, 2008)
Third Course – Pepper-Rubbed Filet Mignon Brochette with Roasted Gold Beets and Sauce
Bordelaise, paired with Cabernet Sauvignon, Antica, Napa, 2007
Fourth Course – Fleur de Sel Seared Yellow Fin Tuna with Baby Arugula Boursin Salad and Porcini
Mushroom Reduction, paired with Merlot (Spring Valley, Uriah, 2007)
$60 per person, 6:30 pm. Seating is limited and reservations strongly suggested. For reservations, call
545-1115 or visit brasserieduvin.com.
Judi Bruckman, from Chateau St. Michelle, will be at Du Vin to talk about the wines in the Chateau St.
Michelle family. The evening’s rich lineup includes four courses by Chef James Rosenberry:
Reception – Chef’s Amuse Bouche served with Sparkling Wine
First Course – Saffron-Seared Day Boat Scallop over Molokai Sweet Potato Puree with a Wasabi-
Ginger Beurre Blanc, paired with Riesling (Eroica, 2009)
Second Course – Jidori Chicken and Onion-Chive Dumplings with Truffle Pancetta Jus du Poulet,
paired with Chardonnay (Stag’s Leap, Karia, 2008)
Third Course – Pepper-Rubbed Filet Mignon Brochette with Roasted Gold Beets and Sauce
Bordelaise, paired with Cabernet Sauvignon, Antica, Napa, 2007
Fourth Course – Fleur de Sel Seared Yellow Fin Tuna with Baby Arugula Boursin Salad and Porcini
Mushroom Reduction, paired with Merlot (Spring Valley, Uriah, 2007)
$60 per person, 6:30 pm. Seating is limited and reservations strongly suggested. For reservations, call
545-1115 or visit brasserieduvin.com.
May 30 | From the Farm to the
Table
Tonight learn about “certified organic" and other sustainable-inspired terms, while enjoying a delightful
four-course dinner. Natural/organic/ biodynamic/sustainable wines paired with local foods in a menu
created by Chef James Rosenberry. $55 per person, 6:30 pm. Seating is limited and reservations strongly
suggested. For reservations, call 545-1115 or go to brasserieduvin.com.
First Course – Chilled Hamakua Beef Steak Tomato, Rock Shrimp and Watermelon Gazpacho, paired
with Rose (Triennes, Provence, France, 2009)
Second Course – Oysters Rockerfeller (New Orleans Style), paired with Pinot Noir (J. Hofstatter Pinot
Nero/Blauburgunder, Alto Adige, Italy, 2009)
Third Course – Petite “Surf and Turf”, Pulehu Ribeye and Cold Water Lobster Tail, paired with Shiraz
(Yangarra, McLaren Vale, Australia, 2007) and Riesling (Monchhof 'Mosel Slate Spatlese,' Mosel,
Germany, 2010)
Fourth Course – Apple-Banana Ginger Cake with Brown Sugar Caramel and Coconut Cream
# # # #
Tonight learn about “certified organic" and other sustainable-inspired terms, while enjoying a delightful
four-course dinner. Natural/organic/ biodynamic/sustainable wines paired with local foods in a menu
created by Chef James Rosenberry. $55 per person, 6:30 pm. Seating is limited and reservations strongly
suggested. For reservations, call 545-1115 or go to brasserieduvin.com.
First Course – Chilled Hamakua Beef Steak Tomato, Rock Shrimp and Watermelon Gazpacho, paired
with Rose (Triennes, Provence, France, 2009)
Second Course – Oysters Rockerfeller (New Orleans Style), paired with Pinot Noir (J. Hofstatter Pinot
Nero/Blauburgunder, Alto Adige, Italy, 2009)
Third Course – Petite “Surf and Turf”, Pulehu Ribeye and Cold Water Lobster Tail, paired with Shiraz
(Yangarra, McLaren Vale, Australia, 2007) and Riesling (Monchhof 'Mosel Slate Spatlese,' Mosel,
Germany, 2010)
Fourth Course – Apple-Banana Ginger Cake with Brown Sugar Caramel and Coconut Cream
# # # #
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