Duc's Bistro
Vietnamese Restaurant, French Restaurant
(808) 531-6325
Main Menu
Appetizers
-
$1200
Green Papaya Salad
Shredded green papaya tossed with tofu, fresh herbs and mildly piquant dressing
-
$1000
“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
-
$1000
“ca Tim Nuong” Fire Roasted Eggplant
Fire-roasted japanese eggplant garnished with fresh herbs, drizzled w/vietnamese style sauce
-
$1200
“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
-
$1000
“bo La Lot” Rollups
Minced veal wrapped in việtnamese la lot leaves, then broiled and served with mildly spiced pineapple-anchovy dipping sauce
-
$1000
Crab Cakes
Lemon-scented blue crab cakes with thermidor sauce
-
$1500
Foie Gras
Seared duck liver splashed with cognac and served with toast
-
$800
Mousse of Black Truffle Duck Paté
Served with fresh baked sourdough rolls
-
$1300
Escargots À La Chablisienne
Classic preparation with button mushrooms and herb butter, served with warm bread
-
$1800
Beef Tartar
Hand-cut wague beef, served with toast points
-
$1400
“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.
Soup and Salads
-
$500
Tomato Lobster Bisque
Fresh made in house
-
$500
Hydroponically Grown Baby Romaine
Tender leaves dressed with lilikoi-olive vinaigrette and garnished with vine-ripened tomato, red onion and shaved parmesan cheese and shaved parmesan cheese
-
$500
Ceasar Salad
Hydroponically grown baby romaine tossed with house made dressing and asiago cheese
Vegetables
-
$1000
Ong Choy with Garlic
Market fresh water morning glory greens sautéed with garlic and olive oil
-
$1000
Choi Sum with Garlic
Market fresh flowering chinese cabbage sautéed with garlic and olive oil
-
$1000
Asparagus with Garlic
Market fresh asparagus spears sautéed with garlic and olive oil
-
$1000
Long Green Beans with Garlic
Market fresh long beans sautéed with garlic and olive oil
-
$1000
Beans Sprouts and Chives with Garlic
Market fresh bean sprouts and chives sautéed with garlic and olive oil
-
$1200
“dau Hu Sot Ca” Tofu with Tomato Dill Sauce
Fried tofu simmered in fresh tomato sauce with fresh dill
-
$1200
“dau Hu Xa Ot” Tofu with Lemongrass
Fried tofu sautéed with spicy lemongrass
-
$1400
“cari Chay” Vegetable Curry
Mixed vegetables and fried tofu simmered in mildly spiced curry cream sauce
Seafood
-
$1500
“tom Rang Muoi” Peppercorn Prawns
Large black tiger prawns sautéed with red sea salt and roasted black peppercorns
-
$1500
“ca Chien Xoai” Pan-Fried Fish with Green Mango
Crispy basa fillet with julienned green mango and mildly spiced crushed ginger sauce
-
$1500
“ca Kho” Viêtnamese Braised Fish
Basa simmered with shallots and fish sauce in traditional viêtnamese home style
-
$1500
Fillet of Basa Nonpareil
Viêtnamese basa sautéed and served with lemony caper-dill beurre blanc sauce
-
$1600
Fillet of Basa with Shiitake Mushrooms
Viêtnamese basa basa sautéed with shiitake mushrooms and crayfish sauce
-
$1600
“cari Ca” Fish Curry
Viêtnamese basa simmered with mixed vegetables in mildly spiced curry cream sauce
-
$1800
“cari Tom” Shrimp Curry
Wild caught rock shrimp simmered in mildly spiced curry cream sauce
Poultry
-
$1500
“ga Xa Ot” Lemongrass Chicken
Boneless organic chicken thigh strips sautéed with lemongrass – mildly spicy
-
$1500
“ga Kho” Braised Chicken
Boneless organic chicken thigh strips simmered with shallots and fish sauce in traditional viêtnamese home style
-
$1500
“ga La Chanh” Chicken with Kaffir Lime
Boneless organic chicken thigh strips sautéed with kaffir lime leaf
-
$1500
“cari Ga” Chicken Curry
Boneless organic chicken thigh strips simmered in mildly spiced curry cream sauce
-
$1600
Breast of Duck Saigon
Roasted duck breast, sliced and served with crushed ginger “nuoc cham” – mildly spicy
-
$1600
Breast of Duck Grand Marnier
Roasted duck breast, sliced and served with grand marnier and brandied orange zest
Meat
-
$2200
Lamb Tenderlo In with La Lot
Colorado lamb flavored with turmeric, sautéed with garlic and fresh “la lot” leaf, garnished with roasted water melon seeds
-
$2100
New Zeland Lamb Chops
Half rack of spring lamb served with red wine reduction and demi-glaze
-
$2200
Beef Curry
Cubes of tender beef steak simmered in mildly-spiced curry cream sauce
-
$2200
Lamb Curry
Cubes of colorado lamb tenderloin simmered in mildly-spiced curry cream sauce
-
$2400
Steak Saigon
Cubes of wagyu new york steak flambéed and flavored with garlic and maggi “french shoyu”
-
$2200
Beef Tenderloin
Cubes of beef tenderloin flambéed with cognac and draped with pink and black peppercorn sauce
Starches
-
$300
Sourdough Rolls
With virgin olive oil or butter
-
$200
Jasmine Rice, Saffron Rice Or Aromatic Red Rice
Frozen Treats
-
$700
Ginger Fantastic
Vanilla ice cream topped with candied ginger and homemade ginger syrup
-
$700
Affogato
Vanilla ice cream drowned in hot espresso
-
$500
Ice Cream
Vanilla or chocolate
-
$500
Sorbet
Mango, pomegranate, or zesty lemon
Desserts
-
$700
Fresh Seasonal Fruit
Ripe kahuku papaya, chilled and served with fresh lime
-
$700
Tapioca
With twice cooked hawaiian apple banana and fresh coconut cream
-
$700
Crème Brulée
Rich custard flavored with vanilla bean
-
$700
Chocolate Ganache Cake
For chocolate lovers – flourless semi-sweet chocolate cake
-
$700
Ginger Cheesecake
Flavored with fresh hawaiian ginger root
-
$700
Ginger Walnut Tart
One of our most popuplar deserts
Main Menu
Appetizers
-
$1200
Green Papaya Salad
Shredded green papaya tossed with tofu, fresh herbs and mildly piquant dressing
-
$1000
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
-
$1000
Ca Tim Nuong Fire Roasted Eggplant
Fire-roasted japanese eggplant garnished with fresh herbs, drizzled w/vietnamese style sauce
-
$1200
Cha Gio Crispy Vietnamese 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
-
$1000
Bo La Lot Rollups
Minced veal wrapped in vietnamese la lot leaves, then broiled and served with mildly spiced pineapple-anchovy dipping sauce
-
$1000
Crab Cakes
Lemon-scented blue crab cakes with thermidor sauce
-
$1500
Foie Gras
Seared duck liver splashed with cognac and served with toast
-
$800
Mousse of Black Truffle Duck Pate
Served with fresh baked sourdough rolls
-
$1300
Escargots a La Chablisienne
Classic preparation with button mushrooms and herb butter, served with warm bread
-
$1800
Beef Tartar
Hand-cut wague beef, served with toast points
-
$1400
Banh Xeo Crispy Vietnamese Crepe
This crunchy non-dairy treat is a popular street snack in vietnam. rice flour crepe with turmeric, mung beans, shiitake mushrooms and bean sprouts.
Soup and Salads
-
$500
Tomato Lobster Bisque
Fresh made in house
-
$500
Hydroponically Grown Baby Romaine
Tender leaves dressed with lilikoi-olive vinaigrette and garnished with vine-ripened tomato, red onion and shaved parmesan cheese and shaved parmesan cheese
-
$500
Ceasar Salad
Hydroponically grown baby romaine tossed with house made dressing and asiago cheese
Vegetables
-
$1000
Ong Choy with Garlic
Market fresh water morning glory greens sauteed with garlic and olive oil
-
$1000
Choi Sum with Garlic
Market fresh flowering chinese cabbage sauteed with garlic and olive oil
-
$1000
Asparagus with Garlic
Market fresh asparagus spears sauteed with garlic and olive oil
-
$1000
Long Green Beans with Garlic
Market fresh long beans sauteed with garlic and olive oil
-
$1000
Beans Sprouts and Chives with Garlic
Market fresh bean sprouts and chives sauteed with garlic and olive oil
-
$1200
Dau Hu Sot Ca Tofu with Tomato Dill Sauce
Fried tofu simmered in fresh tomato sauce with fresh dill
-
$1200
Dau Hu Xa Ot Tofu with Lemongrass
Fried tofu sauteed with spicy lemongrass
-
$1400
Cari Chay Vegetable Curry
Mixed vegetables and fried tofu simmered in mildly spiced curry cream sauce
Seafood
-
$1500
Tom Rang Muoi Peppercorn Prawns
Large black tiger prawns sauteed with red sea salt and roasted black peppercorns
-
$1500
Ca Chien Xoai Pan-Fried Fish with Green Mango
Crispy basa fillet with julienned green mango and mildly spiced crushed ginger sauce
-
$1500
Ca Kho Vietnamese Braised Fish
Basa simmered with shallots and fish sauce in traditional vietnamese home style
-
$1500
Fillet of Basa Nonpareil
Vietnamese basa sauteed and served with lemony caper-dill beurre blanc sauce
-
$1600
Fillet of Basa with Shiitake Mushrooms
Vietnamese basa basa sauteed with shiitake mushrooms and crayfish sauce
-
$1600
Cari Ca Fish Curry
Vietnamese basa simmered with mixed vegetables in mildly spiced curry cream sauce
-
$1800
Cari Tom Shrimp Curry
Wild caught rock shrimp simmered in mildly spiced curry cream sauce
Poultry
-
$1500
Ga Xa Ot Lemongrass Chicken
Boneless organic chicken thigh strips sauteed with lemongrass mildly spicy
-
$1500
Ga Kho Braised Chicken
Boneless organic chicken thigh strips simmered with shallots and fish sauce in traditional vietnamese home style
-
$1500
Ga La Chanh Chicken with Kaffir Lime
Boneless organic chicken thigh strips sauteed with kaffir lime leaf
-
$1500
Cari Ga Chicken Curry
Boneless organic chicken thigh strips simmered in mildly spiced curry cream sauce
-
$1600
Breast of Duck Saigon
Roasted duck breast, sliced and served with crushed ginger nuoc cham mildly spicy
-
$1600
Breast of Duck Grand Marnier
Roasted duck breast, sliced and served with grand marnier and brandied orange zest
Meat
-
$2200
Lamb Tenderlo in with La Lot
Colorado lamb flavored with turmeric, sauteed with garlic and fresh la lot leaf, garnished with roasted water melon seeds
-
$2100
New Zeland Lamb Chops
Half rack of spring lamb served with red wine reduction and demi-glaze
-
$2200
Beef Curry
Cubes of tender beef steak simmered in mildly-spiced curry cream sauce
-
$2200
Lamb Curry
Cubes of colorado lamb tenderloin simmered in mildly-spiced curry cream sauce
-
$2400
Steak Saigon
Cubes of wagyu new york steak flambeed and flavored with garlic and maggi french shoyu
-
$2200
Beef Tenderloin
Cubes of beef tenderloin flambeed with cognac and draped with pink and black peppercorn sauce
Starches
-
$300
Sourdough Rolls
With virgin olive oil or butter
-
$200
Jasmine Rice, Saffron Rice Or Aromatic Red Rice
Frozen Treats
-
$700
Ginger Fantastic
Vanilla ice cream topped with candied ginger and homemade ginger syrup
-
$700
Affogato
Vanilla ice cream drowned in hot espresso
-
$500
Ice Cream
Vanilla or chocolate
-
$500
Sorbet
Mango, pomegranate, or zesty lemon
Desserts
-
$700
Fresh Seasonal Fruit
Ripe kahuku papaya, chilled and served with fresh lime
-
$700
Tapioca
With twice cooked hawaiian apple banana and fresh coconut cream
-
$700
Creme Brulee
Rich custard flavored with vanilla bean
-
$700
Chocolate Ganache Cake
For chocolate lovers flourless semi-sweet chocolate cake
-
$700
Ginger Cheesecake
Flavored with fresh hawaiian ginger root
-
$700
Ginger Walnut Tart
One of our most popuplar deserts
Disclaimer: Always check with the restaurant for availability and pricing of menu items. We are not liable for pricing or menu changes, but the information is intended to be accurate at the time posted. Listing of a menu does not mean that there is any affiliation, sponsorship or endorsement between Pho.com and the Duc's Bistro restaurant.