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Cuisine
French
Neighborhood
LoDo
Features
Bar Dining
Beer Available
Full Bar
Wine Available
Outside Patio
Private Rooms Available
Weekend Brunch
Wheelchair Access
Reservations
Suggested
Parking
Street
Payment Methods
AMEX
Discover
Mastercard
Visa
Private Rooms
seats up to 11
Hours
Brunch
Saturday-Sunday
10:00am-2:00pm
Dinner
Tuesday-Thursday
5:00pm-10:00pm
Friday-Saturday
5:00pm-11:00pm
Sunday
5:00pm-9:00pm
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Bistro Vendome Dinner Menu
Hors D'oeuvres
Soupe à l'Oignon 6
Celeriac & Apple Soup 8
Charcuterie 9.50
assortment of fine meats, condiments
Escargots de Bourgogne 8.50
sautéed in butter, garlic, parsley and Pernod, with roasted potatoes and herb salad
Terrine de Foie Gras 12.50
toasted brioche, caramelized onion orange marmalade, baby arugula
Crêpes Vendôme 7.50
roast chicken, Roma tomato, olives, herbs. Topped with a fried egg, béarnaise, fried capers
Steak Tartare 12.50
beef tenderloin mixed with aioli, Dijon mustard, capers, red onion. Topped with fried quail egg and
served with grilled baguette
Moules 9
mussels, garlic, herbs, white wine
Les Salades
Crabe Dungeness 10.50
tarragon-crème frâiche crab salad, marinated cucumber, avocado
Jardin 5
seasonal vegetables, champagne vinaigrette
Betterave 7
roasted beets, walnuts, blue cheese
Salade Campagnarde 7
seasonal greens, redskin potatoes, bacon, fried egg, mushroom duxelle, sorrel, white truffle oil, Dijon vinaigrette
Petit Plats
cauliflower gratin 4
pommes frites 4
macaroni & cheese 5
chèvre-stuffed tomato 5
Plats Principaux
Poulet Rôti aux Herbes 16
herb roasted half chicken, cauliflower gratin, mâche salad, chicken jus
Cassoulet 19
confit of duck leg, rabbit sausage, smoked ham with a stew of white beans, celery root, carrots, celery, onion, tomato, crusted with herb bread crumbs
Coquille St. Jacques 17.50
seared Maine scallops, toasted pumpkin seeds, sautéed butternut squash, asparagus, apple smoked bacon, sage brown butter
Côtelette de Chevreuil 23
coriander crusted venison chop, roasted parsnips, Swiss chard, blackberry reduction, fried sweet potato
Côtes d’Agneau 19
lamb coulotte, chèvre-stuffed Roma tomatoes, ragout of fennel, white beans, hearts of palm and red pepper. Red wine sauce
Loup De Rivière 18
roasted striped bass on a Pernodscented chowder of Yukon gold potatoes, fennel, mussels
Végétarienne 16
sauté of Brussels sprouts, cauliflower, carrots, aasparagus, roasted purple potatoes. Lemon sorrel cream sauce
Saumon Poêlé 16
citrus marinated sautéed salmon, carrot radish salad, caramelized onion potato purée, Grand Marnier hollandaise
Steak Frites
Classique - béarnaise 21
Au Poivre - green peppercorn sauce 22
Roquefort - port reduction 23
Assiette de Fromages 12
selection of cheeses of the day
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