Duc's Bistro

Ca Tim Nuong Fire Roasted Eggplant

Fire roasted eggplant garnished with mint and basil, served with sweet Vietnamese fish sauce.

Cha Gio Crispy Vietamese Spring Rolls

Rice paper filled with ground veal, shiitake mushrooms and white jicama and lightly fried in olive oil. Served with local grown lettuce, fresh herbs and sweet nuoc mam.

Goi Cuon Rice Paper Rolls

Blanched prawns, or shredded free-range chicken, rice vermicelli, fresh mint and local grown lettuce rolled in rice paper. Served with Vietnamese peanut sauce.

Hoa Chuoi Banana Blossom Salad

Thinly sliced banana blossom, poached prawns, fresh herbs, sesame seeds, and a lilikoi umami dressing.

Bo La Lot Rollups

Minced USDA prime beef wrapped in Vietnamese la lot leaves, then broiled and served with mildly spiced pineapple anchovy dipping sauce.

Crab Cakes

Citrus flavored blue crab cakes served with a smooth and creamy thermidor sauce.

Foie Gras

Seared duck liver flavored with cognac, served with toast points and seasonal fruit.

Mousse of Black Truffle Duck Pate

Served with fresh baked sourdough crisps.

Escargots a La Chablisienne

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

Beef Tartar

Hand cut wagyu beef served with toast points.

Tomato Lobster Bisque

Freshly prepared in house.

Butter Lettuce Salad

Served with a lilikoi vinaigrette and garnished with vine ripened tomato, red onion and shaved parmesan cheese.

Caesar Salad

Romaine lettuce tossed with house made dressing and shaved parmesan cheese.

Rau Mung Toi Xao Toi

Vietnamese water spinach sauteed with garlic. Market fresh greens sauteed with garlic and olive. Vegetarian.

Asparagus with Garlic

Market fresh asparagus spears sauteed with garlic and olive oil.

Long Green Beans with Garlic

Market fresh long beans sauteed with garlic and olive oil. Vegetarian.

Dau Hu Xa Ot Tofu with Lemongrass

Fried tofu sauteed and dressed with a spicy lemongrass mix.

Cari Chay Vegetable Curry

Mixed vegetables and fried tofu simmered in mildly spiced curry cream sauce. Vegetarian.

New Zealand Lamb Chops

Half rack of spring lamb served with red wine demi glaze.

Lamb Curry

Cubes of colorado lamb tenderloin simmered in a mildly spiced curry cream sauce.

Steak Saigon

Cubed USDA prime New York steak flambeed and flavored French shoyu.

Steak Au Poivre

Cubed USDA prime New York steak, flambeed with cognac and draped with pink and black peppercorn sauce.

Ga Xa Ot Lemongrass Chicken

Jidori chicken sauteed with mildly spiced lemongrass, bell peppers and garlic.

Cari Ga Chicken Curry

Jidori chicken thigh and breast simmered in a mildly spiced curry cream sauce.

Breast of Duck Saigon

Roasted duck breast, sliced and served with spiced crushed ginger nuoc mam.

Breast of Duck Grand Marnier

Roasted duck breast, sliced and served with grand marnier and brandied orange sauce.

Tom Rang Muoi Peppercorn Prawns

Large tiger prawns sauteed with Hawaiian red sea salt and roasted Vietnamese black peppercorns.

Ca Chien Xoai Pan-Fried Fish with Green Mango

Crispy fillet of Mekong river basa atop julienned green mango dressed with a mildly spiced crushed ginger sauce.

Ca Kho Vietnamese Braised Fish

Mekong River Basa braised with shallots, peppercorn, brown sugar and nuoc mam.

Fillet of Basa Nonpareil

Fillet of Mekong river basa sauteed and dressed with a lemony caper dill beurre blanc sauce.

Sourdough Rolls

Jasmine Rice

Saffron Rice

Aromatic Red Rice