Seafood
“Tom Rang Muoi” Peppercorn Prawns
Five Large Black Tiger prawns sautéed with red sea salt and roasted black peppercorns 15.00
“Ca Chien Xoai” Pan-Fried Fish with Green Mango
Crispy Basa fillet with julienned green mango and mildly spiced crushed ginger sauce 15.00
“Ca Kho” Việtnamese Braised Fish
Basa simmered with shallots and fish sauce in traditional Viêtnamese home style 15.00
Fillet of Basa Nonpareil
Việtnamese Basa sautéed and served with lemony caper-dill beurre blanc sauce 15.00
Fillet of Basa with Shiitake Mushrooms
Việtnamese Basa sautéed with shiitake mushrooms and crayfish sauce 16.00
“Cari Ca” Fish Curry
Việtnamese Basa simmered with mixed vegetables in mildly spiced curry cream sauce 16.00
“Cari Tom” Shrimp Curry
Wild caught Rock Shrimp simmered in mildly spiced curry cream sauce 18.00
Poultry
“Ga Xa Ot” Lemongrass Chicken
Boneless organic chicken thigh strips sautéed with lemongrass – mildly spicy 15.00
“Ga Kho” braised Chicken
Boneless organic chicken thigh strips simmered with shallots and fish sauce in traditional Viêtnamese home style 15.00
“Ga La Chanh” Chicken with Kaffir Lime
Boneless organic chicken thigh strips sautéed with kaffir lime leaf 15.00
“Cari Ga” Chicken Curry
Boneless Organic chicken thigh strips simmered in mildly spiced curry cream sauce 15.00
Breast of Duck Saigon
Roasted duck breast, sliced and served with crushed ginger “nuoc cham” – mildly spicy 16.00
Breast of Duck Grand Marnier
Roasted duck breast, sliced and served with Grand Marnier
and brandied orange zest 16.00
Meat
Lamb Tenderloin with La Lot
Colorado lamb flavored with turmeric, sautéed with garlic and fresh “La Lot” leaf, garnished
with roasted water melon seeds 22.00
New Zealand Lamb Chops
Half rack of spring lamb served with red wine demi-glaze 21.00
Beef Tenderloin Curry
Cubes of beef tenderlion simmered in mildly-spiced curry cream sauce 22.00
Lamb Curry
Cubes of Colorado lamb tenderloin simmered in mildly-spiced curry cream sauce 22.00
Steak Saigon
Cubes of Wagyu New York steak flambéed and flavored with garlic
and Maggi “French Shoyu” 24.00
Beef Tenderloin
Cubes of beef tenderloin flambéed with cognac and draped with pink
and black peppercorn sauce 22.00
Starches
Sourdough Rolls with Virgin Olive Oil or Butter 3.00
Jasmine Rice, Saffron Rice or Aromatic Red Rice 2.00
1188 Maunakea Street · Honolulu Hawaii · 96817
Telephone (808) 531-6325
Reservations Appreciated
Validated parking for Diamond lot directly across the street
A 20% gratuity will be added for parties of 5 or more persons
We Accept All Major Credit Cards
DUC’S BISTRO
Traditional Vietnamese and Classic French Cuisine · in Chinatown since 1992
Dinner Served Daily 5:00 pm – 10:00 pm · Lunch Monday –to Friday 11:00 am – 2:00 pm
Appetizers
Green Papaya Salad
Shredded green papaya tossed with tofu, fresh herbs and mildly piquant dressing 12.00
“Goi Cuon” Rice Paper Rolls
Light, fresh, non-fried rolls of tofu, rice vermicelli, fresh herbs and hydroponically grown baby romaine lettuce. Served with homemade three-bean sauce 10.00
“Ca Tim Nuong” Fire Roasted Eggplant
Fire-roasted Japanese eggplant garnished with fresh herbs, drizzled w/Vietnamese style sauce 10.00
“Cha Gio” Crispy Việtnamese Spring Rolls
Delicate rolls filled with ground veal, shiitake mushrooms and white jicama, lightly fried in olive oil.
Served with hydroponically grown baby romaine, fresh herbs and dipping sauce 12.00
“Bo La Lot” Rollups
Minced veal wrapped in Việtnamese La Lot leaves, then broiled and served with mildly spiced pineapple-anchovy dipping sauce 10.00
Crab Cakes
Lemon-scented Blue Crab cakes with thermidor sauce 10.00
Foie Gras
Seared duck liver splashed with cognac and served with toast 15.00
Mousse of Black Truffle Duck Paté
Served with fresh baked sourdough rolls 8.00
Escargots à la Chablisienne
Classic preparation with button mushrooms and herb butter, served with warm bread 13.00
Beef Tartar
Hand-cut Wague Beef, served with toast points 18.00
“Bánh Xèo” Crispy Việtnamese Crêpe
This crunchy non-dairy treat is a popular street snack in Việtnam. Rice flour crêpe with turmeric,
mung beans, shiitake mushrooms and bean sprouts.
Seafood - with rock shrimp 14.00
Vegetarian - with mushrooms and tofu 14.00
Soup and Salad
Tomato-Lobster Bisque
Freshly prepared in house 5.00
Hydroponically Grown Baby Romaine
Tender leaves dressed with lilikoi-olive vinaigrette and garnished with vine-ripened tomato, red onion
and shaved Parmesan cheese 5.00
Caesar Salad
Hydroponically grown baby romaine tossed with house made dressing and Asiago cheese 5.00
Vegetables
Ong Choy with Garlic
Market fresh Water Morning Glory greens sautéed with garlic and olive oil 10.00
Choi Sum with Garlic
Market fresh Flowering Chinese Cabbage sautéed with garlic and olive oil 10.00
Asparagus with Garlic
Market fresh asparagus spears sautéed with garlic and olive oil 10.00
Long Green Beans with Garlic
Market fresh long beans sautéed with garlic and olive oil 10.00
Bean Sprouts and Chives with Garlic
Market fresh bean sprouts and chives sautéed with garlic and olive oil 10.00
“Dau Hu Sot Ca” Tofu with Tomato Dill Sauce
Fried tofu simmered in fresh tomato sauce with fresh dill 12.00
“Dau Hu Xa Ot” Tofu with Lemongrass
Fried tofu sautéed with spicy lemongrass 12.00
“Cari Chay” Vegetable Curry
Mixed vegetables and fried tofu simmered in mildly spiced curry cream sauce 14.00