duc’s bistro

 
Appetizers
“Ca Tim Nuong” Fire-Roasted Eggplant  
Fire-roasted, garnished with fresh herbs, drizzled with spicy lime dressing    8.00

“Goi Cuon” Vietnamese Cold Spring Rolls
Light, fresh and non-fried rolls of prawns, rice vermicelli, fresh herbs and Hydroponically-grown Baby Romaine  lettuce  Served with homemade three-bean sauce     10.00

“Cha Gio” Vietnamese Crispy Spring Rolls 
Rolls lightly fried in olive oil, filled with ground veal, shiitake mushrooms and white jicama. 
Served with Hydroponically-grown Baby Romaine lettuce and fresh herbs    10.00

Shrimp Cocktail  
Chilled shrimp, served with cocktail sauce    10.00

Crab Cake  
Blue crab resting on a Thermidor sauce    10.00

“Bo Nuong La Lot” Rolls 
Minced veal wrapped in “La Lot leaves” (Vietnamese culinary herb), then broiled, and served with pineapple-anchovy sauce     10.00

“Goi Du Du Xanh” Green Papaya  
Shredded green papaya tossed with cooked prawns, fresh herbs, and spicy dressing    10.00

Foie Gras  
Seared, splashed with cognac, served on toast    14.00

Escargots Chablisienne  
Classic dish with button mushrooms and herb butter, served with warm bread    13.00

Beef Tartar   
Hand-cut U.S. Wagyu beef, served with toast points    18.00

Soup and Salads

Tomato-Lobster Bisque 
Freshly made in-house     5.00

Hydroponically grown Baby Romaine
Baby Romaine tossed with lilikoi-olive vinaigrette, served with Parmesan cheese and diced vine-ripened 
tomato and red onion    5.00 

Caesar Salad 
Hydroponically grown Baby Romaine tossed with home-made caesar dressing with anchovies.  
Served with Asiago cheese    5.00
Vegetables

Sauteed Choi Sum with Garlic 
Market fresh greens sauteed with garlic and olive oil    8.00

Sauteed Asparagus with Garlic
Market fresh asparagus sauteed with garlic and olive oil    10.00

Sauteed Fresh Green Beans with Garlic 
Market fresh beans sauteed with garlic and olive oil    8.00

“Dau Hu Sot Ca” Tofu with Tomato Dill Sauce
Fried tofu cooked in fresh tomato sauce and tossed with fresh dill     10.00

“Dau Hu Xa Ot” Tofu with Lemongrass
Fried tofu sauteed with spicy lemongrass    10..00

“Cari Chay” Vegetables Curry
A mixture of vegetables and fried tofu simmered in mildly-spicy curry cream sauce    12.00

Seafood
“Tom Rang Muoi” Peppercorn Prawns 
Large Black Tiger prawns sauteed with red sea salt and roasted black peppercorns    12.00

“Ca Chien Xoai“  Pan-Fried Fish With Green Mango 
Crispy fillet of Basa served with julienned green mango and crushed ginger sauce (mildly spicy)    15.00

“Ca Kho” Vietnamese Braised Fish   
Vietnamese Basa simmered with shallots and fish sauce    14.00 

Fillet of Basa Nonpareil   
Vietnamese Basa sauteed with white wine, served with caper- dill lemon sauce    15.00

Fillet of Basa With Shiitake Mushrooms  
Vietnamese Basa sauteed with shiitake mushrooms and crayfish sauce    16.00

“Cari Ca” Fish Curry
Vietnamese Basa with a mixture of vegetables simmered in mildly-spicy curry cream sauce    15.00

Poultry
“Ga Xao Xa Ot” Lemongrass Chicken
Boneless Organic chicken thigh strips sauteed in mildly-spicy lemongrass    15.00

“Cari Ga” Chicken Curry
Boneless Organic chicken thigh strips, simmered in mildly-spicy curry cream sauce    15.00 

“Ga Kho” Vietnamese Braised Chicken
Boneless organic chicken thigh strips simmered with shallots and fish sauce   15.00

Breast of Duck Saigon
Roasted duck breast, sliced and served with crushed ginger “nuoc cham” dipping sauce    16.00

Breast of Duck Grand Marnier  
Roasted duck breast, sliced and served with Grand Marnier sauce and fresh orange segments    16.00
Meat
Lamb Tenderloin With La Lot   
Colorado lamb flavored with turmeric powder, sauteed with garlic, and fresh “La Lot” herb, tossed with 
roasted peanuts    19.00

New Zealand Lamb Chops 
Half rack of spring lamb served with red wine reduction and demi-glaze    16.00

Lamb Curry  
Colorado lamb tenderloin, simmered in mildly-spicy curry cream sauce    19.00

Steak Saigon  
Cubes of New York steak flambeed, flavored with garlic and Maggi “French shoyu”    19.00

New York Steak   
11-oz center cut flambeed with cognac, served with pink and black peppercorn sauce    22.00
Starches


Jasmine Rice, Saffron Rice, Aromatic Red Rice      2.00
Sourdough Rolls     2.00 










PARKING VALIDATED IN DIAMOND LOT ACROSS THE STREET


20% GRATUITY WILL BE ADDED TO PARTIES OF “5” OR MORE


1188 Maunakea Street, Honolulu Hawaii, 96817

Telephone (808) 224-6325
 
DUCSBISTRO.COM







Reservations Appreciated We accept All Major Credit Cardsmailto:DUC@DUCSBISTRO.COMshapeimage_2_link_0