| 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 | Bistro Vendome Dinner Menu Updated 7/2/2010
Menu and pricing subject to change
HORS d’OEUVRES Soupe a l’Oignon 6 Vichyssoise Fumee
chilled smoked potato-leek soup,
fried potato strings, chives 6 Assiette de Charcuterie
assortment of fine meats,
condiments 9.50 Escargots de Bourgogne
baked escargot, herb compound
butter, red burgundy glaze,
crunchy brioche crust 9 Rillette de Canard
duck rillette, rhubarb-black currant
marmalade, toasted sourdough 8 Crepes Vendome
roasted chicken, Roma tomato, olives,
herbs. Topped with a fried egg,
bearnaise, fried capers 7.50 Steak Tartare
beef tenderloin combined with aioli,
Dijon mustard, capers, red onion.
Topped with fried quail egg,
grilled baguette 12.50 Moules
mussels, garlic, herbs, white wine 10 ASSIETTE DE FROMAGES
Selection of cheeses of the day 12 PlATS PRINCIPAUX Poulet Roti aux Herbes
herb roasted half chicken, cauliflower gratin,
mache salad, chicken jus 16 Saumon Grillee
grilled salmon, Emmentaler cheese
corn cake, English peas, beech mushrooms
tomatoes, basil pistou 20 Plat Vegetarien
house made spaetzle, goat cheese-creme
fraīche, sauteed baby artichokes, rapini,
arugula-cherry tomato salad,
tarragon vinaigrette 16 Truite en Croute de Pistaches
sauteed pistachio and spice crusted trout,
new potatoes, asparagus, bacon, onions,
red peppers, parsley oil 17 Double Cotes D’Agneau
herb de Provence marinated lamb t-bones,
zucchini puree, herb battered onion rings,
roasted potatoes-carrots, grilled scallions,
rosemary lamb jus 20 Noix de St. Jacques Saisies
seared scallops, roasted potatoes,
citrus beurre blanc, asparagus coulis,
mixed greens -shaved asparagus salad,
caramelized orange chips 23 Cotelettes de Veau
veal medallions, grilled asparagus,
truffle potato gratin, Dungeness crab
salad, caper hollandaise 21 STEAK FRITES Classique
bearnaise 21 Au Poivre
green peppercorn sauce 22 Roquefort
port reduction 23 LES SALADES Salade Nicoise
mixed greens, shaved red onion,
haricot verts, grape tomatoes, egg,
new potatoes, artichoke, roasted
garlic-tarragon vinaigrette,
brioche croutons 6 Salade de Tomates
heirloom tomatoes, arugula,
marinated Valbreso feta, pickled
red onion, cucumber vinaigrette,
toasted baguette 9 Salade Campagnarde
seasonal greens, redskin potatoes,
bacon, fried egg, mushroom duxelle,
white truffle oil, Dijon vinaigrette 7 PETITS PLATS
cauliflower gratin 5
pommes frites 4
macaroni & cheese with ham 5
Perrier (330mL) 4 (750mL) 7
Evian (500mL) 4 (1L) 7 CHEF DE CUISINE,
MATT ANDERSON PROPRIETORS,
JENNIFER JASINSKI
and
BETH GRUITCH 20% GRATUITY ADDED
TO PARTIES OF 7 OR MORE |
