Duc's Bistro - Honolulu, HI

shredded green papaya tossed with tofu, fresh herbs and mildly piquant dressing

light, fresh, non-fried rolls of tofu, rice vermicelli, fresh herbs and hydroponically grown baby romaine lettuce. served with homemade three-bean sauce

fire-roasted japanese eggplant garnished with fresh herbs, drizzled w/vietnamese style sauce

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

minced veal wrapped in vietnamese la lot leaves, then broiled and served with mildly spiced pineapple-anchovy dipping sauce

lemon-scented blue crab cakes with thermidor sauce

seared duck liver splashed with cognac and served with toast

served with fresh baked sourdough rolls

classic preparation with button mushrooms and herb butter, served with warm bread

hand-cut wague beef, served with toast points

this crunchy non-dairy treat is a popular street snack in vietnam. rice flour crepe with turmeric, mung beans, shiitake mushrooms and bean sprouts.

fresh made in house

tender leaves dressed with lilikoi-olive vinaigrette and garnished with vine-ripened tomato, red onion and shaved parmesan cheese and shaved parmesan cheese

hydroponically grown baby romaine tossed with house made dressing and asiago cheese

market fresh water morning glory greens sauteed with garlic and olive oil

market fresh flowering chinese cabbage sauteed with garlic and olive oil

market fresh asparagus spears sauteed with garlic and olive oil

market fresh long beans sauteed with garlic and olive oil

market fresh bean sprouts and chives sauteed with garlic and olive oil

fried tofu simmered in fresh tomato sauce with fresh dill

fried tofu sauteed with spicy lemongrass

mixed vegetables and fried tofu simmered in mildly spiced curry cream sauce

large black tiger prawns sauteed with red sea salt and roasted black peppercorns

crispy basa fillet with julienned green mango and mildly spiced crushed ginger sauce

basa simmered with shallots and fish sauce in traditional vietnamese home style

vietnamese basa sauteed and served with lemony caper-dill beurre blanc sauce

vietnamese basa basa sauteed with shiitake mushrooms and crayfish sauce

vietnamese basa simmered with mixed vegetables in mildly spiced curry cream sauce

wild caught rock shrimp simmered in mildly spiced curry cream sauce

boneless organic chicken thigh strips sauteed with lemongrass mildly spicy

boneless organic chicken thigh strips simmered with shallots and fish sauce in traditional vietnamese home style

boneless organic chicken thigh strips sauteed with kaffir lime leaf

boneless organic chicken thigh strips simmered in mildly spiced curry cream sauce

roasted duck breast, sliced and served with crushed ginger nuoc cham mildly spicy

roasted duck breast, sliced and served with grand marnier and brandied orange zest

colorado lamb flavored with turmeric, sauteed with garlic and fresh la lot leaf, garnished with roasted water melon seeds

half rack of spring lamb served with red wine reduction and demi-glaze

cubes of tender beef steak simmered in mildly-spiced curry cream sauce

cubes of colorado lamb tenderloin simmered in mildly-spiced curry cream sauce

cubes of wagyu new york steak flambeed and flavored with garlic and maggi french shoyu

cubes of beef tenderloin flambeed with cognac and draped with pink and black peppercorn sauce

with virgin olive oil or butter

vanilla ice cream topped with candied ginger and homemade ginger syrup

vanilla ice cream drowned in hot espresso

vanilla or chocolate

mango, pomegranate, or zesty lemon

ripe kahuku papaya, chilled and served with fresh lime

with twice cooked hawaiian apple banana and fresh coconut cream

rich custard flavored with vanilla bean

for chocolate lovers flourless semi-sweet chocolate cake

flavored with fresh hawaiian ginger root

one of our most popuplar deserts