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  • Brasserie Du Vin July 2011 Events

For Immediate Release Contact: Miki Lee
Phone: (808) 779-7235

July 2011 Events

**Closed Monday, July 4**

Mondays | Lamb-o-rama!
This month, every Monday night, Du Vin offers a selection of savory lamb dishes, including chops,
shanks, stews and roasts. Dinner served from 4:00 pm to closing. Walk-ins welcome and reservation
suggested. For reservations, call 545-1115 or go to
July 11 – Lamb shank with white bean cassoulet and caramelized carrots and parsnips and Irish lamb
and Guinness stew.
July 18 – Rosemary roasted leg of lamb with fresh mint and orange mignonette, asparagus and
fingerling potatoes and blackened loin of lamb over gold and red tomato salad, with green beans and
Dijon-raspberry vinaigrette.
July 25 – Basque-style lamb with parsley potatoes, peppers and tomatoes and salt-crusted lamb
chops with gold beet puree and star anise-veal au jus.

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 French Champagne) and enjoy the bottle for half-off! It’s a two’fer, Du Vin style.

Wednesdays | Sessions @ Du Vin
Sessions @ Du Vin is a weekly showcase of live, local musicians. Styles range from jazz to rhythm and
blues and contemporary. Guest artists change weekly. Music starts at 7:00 pm. No cover. Performing this
July 6 – The Quiet Band performs smooth, retro jazz
July 13 – Thomas Chun brings his silky jazz guitar stylings
July 20 – The Dennis Wilson Trio, toe-tapping, swing and jazz
July 27 – Louie Pascua, mellow easy listening contemporary tunes

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.

Saturdays | Noir – Late Night Lounge
At 10 pm, Du Vin transforms itself into a late night music, supper and cocktail lounge. DJs Spike
Fandango and Silvana bring you music reminiscent of the famous Buddha Bar, Hotel Costes and Cafe
Del Mar. Drink and dining specials, including an oyster shooter bar and mini-sweet treats available. 10:00
pm to 1:00 am. No cover. 21+

July 21 | Hops & Grinds Beer Dinner
All American Fare – Red Beers, White Beers and Blue Beers. Hops & Grinds is a popular monthly event
pairing artisan and craft beer with food. Dinners hosted by beer aficionado Andy Baker. $50 per person.
Reception starts at 6:00 pm. Limited seating and reservations required. Call 545-1115 for information and
reservations. This month, the specific beer pairing will be a secret until the night of. Andy’s picks are sure
to please.
1st Course - Spicy crispy chicken and waffle with Dr. Kliks Manoa honey and ranch-style creme
2nd Course - French fried frog leg with Kula butter lettuce, Hamakua tomatoes, and a cucumberyogurt
3rd Course - Yankee pork pot roast with caramelized carrots, onions and a pineapple-apple ginger

July 18 | Behind the Cellar Door
Every month, Behind the Cellar Door features a different wine theme and opportunity to learn about and
taste wine from around the world. This month, Chef Rosenberry will prepare several small dish items to
complement the theme of Sauvignon Blanc from Around the Globe. Starts at 6:30 pm. Seating is limited
and reservation recommended. $30 per person. Call 545-1115 for information and reservations.
Sauvignon Blanc can range from lean and acidic to tropical and lush. Four different of Sauvignon Blanc
(France, Chile, New Zealand and the U.S.). Your host, Rebecca Fineman, will talk about the factors at
play to make these wines taste so different.

July 26 | The Reserve List Wine Dinner
Four delightful courses, from appetizer to dessert, paired with four wines from Du Vin’s “Reserve List”.
(The Reserve List features wines ranging from $100 a bottle and up.) Limited seating and reservations
required. $90 per person. Call 545-1115 for information and reservations.
Amuse Bouche -- A single, bite-sized hors d’oeuvre. Chef Rosenberry will surprise you!
1st Course - Butter poached Alaskan King Crab, corn cake, frisee, hearts of palm with white truffle
hollandaise. Paired with Leeuwin Estates “Art Series” Margaret, Australia, 2003, Chardonnay.
2nd Course – Rabbit prepared three ways: Confit, roulade, and pate. Paired with “Chateau de
Beaucastel” Chateaneuf-du-Pape, France, 2003, Mourvedre.
3rd Course – Prime filet mignon “stacked”, Crimini mushrooms, foie gras bordelaise, and Nicaraguan
rock lobster tail, red Thai curry cream, and chervil aioli. Paired with Duckhorn “Paraduxx” Napa,
California, 2006, Zinfandel.
4th Course – Vanilla bean poached white peaches with sabayon custard, almond tuile and raspberry
gelee. Paired with “Chateau de Gravas” Bordeaux, France, 2005, Sauternes.

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