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BISTRO ON WHEELS
We’re doing regular curbside pick-up, takeout and delivery of many of your Bistro Vendôme favorites and we’ve added our new brunch kits on the weekends.
Dinner
Brunch
Order Takeout
Order Takeout
Order Delivery
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Place Vendôme, considered a favorite among Parisians, is a renowned historic square located in the heart of Paris. This is purposefully a bistro, not a café nor a brasserie. The selection of the name "Bistro Vendôme" reflects our desired image in the community: a local favorite in a downtown rich with history that offers an exceptional dining experience in a charming, neighborhood setting.
ADDRESS:
1420 Larimer Square. Situated in the historic Sussex building (1880) in Larimer Square with the front entrance located in the Sussex breezeway. Guests who enter from Larimer Square walk through the Kettle Arcade.
Phone: 303-825-3232
Fax: 303-825-3240
HOURS:
Dinner:
Everyday 4-10 pm
Brunch:
10-2:30 Saturday and Sunday
KEY INDIVIDUALS:
Jennifer Jasinski, Executive Chef/Owner
Beth Gruitch, General Manager/Owner
Ariana Didziulis, Executive Chef
Brian Smith, Manager
OPENED:
April 21, 2003
SQUARE FOOTAGE:
2,056
CUISINE STYLE:
The classic French bistro fare, updated using local, seasonal ingredients.
BAR:
Full service bar with more than 65 selections of French wine representing all the major wine regions of France. Bistro Vendôme features a “Vin Maison” wine program that allows guests to select, different wines to accompany their meal. There is also a collection of pastis cocktails, Vendôme Royales (champagne cocktails), and Gueles de Bois (hangover drinks).
CAPACITY:
68 people in the main dining room, 8 to 12 people in the private dining room, 30 people in the breezeway, and 35 people on the garden patio (weather permitting).
PARKING:
There are more than 1,200 parking spaces located within 2 blocks of Bistro Vendôme. We also offer Valet Parking Tuesday - Saturday 5pm to 11pm. Simply pull up in front of Rioja.
RESERVATIONS:
Reservations are accepted either by phone or online for dinner, and weekend brunch. Groups of 8 to 12 people can be accommodated in the private dining room.
PAYMENT OPTIONS:
Bistro Vendôme accepts US currency and all major credit cards including American Express, Diners Club, Discover, Mastercard and Visa.
Regretfully we do not accept checks.
DINNER
DRINKS
BRUNCH
SPECIALS
DESSERT
HAPPY
HORS D’OEUVRES
PLATS PRINCIPAUX
LES SALADES
Confit de Canard
crispy duck confi t, Burgundy poached apples, Chablis poached pears, baby kale, spiced wheat berries, wine reduction 32.00
Poulet Rôti
roasted half chicken,butternut squash brown butter purée, crispy Bayonne ham, Roquefort créme 30.00
Saumon Poêlé*
pan seared salmon, red lentil purée, rainbow chard, butternut squash ribbons, warm bacon vinaigrette, puffed wild rice 27.00
Romanesco Rôti
roasted spiced romanesco, red lentil purée, blistered heirloom cherry tomatoes, preserved lemon, pepitas 27.00
Moules et Frites
our classic Vendôme mussels, garlic, herbs, white wine, frites 34.00
Porc Grillée*
grilled pork loin, root vegetable dauphinoise, carrot goat cheese purée, demi glace 32.00
Soupe à l’Oignon 8.50
Steak Tartare*
aioli, Dijon mustard, capers, shallots, quail egg, grilled baguette 14.00
Escargot au Châtaignes
baked escargot, chestnut butter, chestnut crumble 14.00
Moules
mussels*, chablis butter, fines herbes, baguette 12.00
Crêpe au Chou Frisé
rainbow chard, roasted chicken, tomatoes, capers, Roquefort créme, sunny egg* 12.00
Charcuterie
All 4 below 26.00
Pâté Vendôme, country pâté, cornichons, Dijon mustard 6.50
Duck Rillette 6.50
Chicken Liver Mousse* 6.50
Dry Cured Salami du Jour 8.00
Les Fromages
today’s selection of cheeses, seasonal jam, lavash crackers MP
Salade de Pommes Pochées
Burgundy poached apples, baby kale, crispy Bayonne ham, lemon honey vinaigrette, apple chips 11.00
Salade aux Lardons
rainbow chard, bacon lardons, warm bacon sherry vinaigrette, pickled shallots, 145° egg* 12.50
PETIT PLATS
Pommes Frites
Champagne gastrique, herbes de Provence 5.00
Petite Salade
mixed greens, heirloom cherry tomatoes, cucumber, Champagne vinaigrette 6.00
Purée de Courge
butternut squash brown butter purée, pepitas 7.00
Flat Iron Steak, frites, béarnaise
Add Roquefort Mousse +4.00
Add Pepper Crust, Sauce au Poivre +6.00
STEAK FRITES 29.00
THE TEAM
JENNIFER
JASINSKI
BETH
GRUITCH
ARIANNA
DIDZIULIS
BRIAN SMITH
Jennifer Jasinski – Executive Chef
Rioja, Bistro Vendôme, Euclid Hall Bar + Kitchen, Stoic & Genuine, Ultreia
Fresh, local ingredients and simple flavor combinations. Bright, balanced preparations.
Perfectionism in culinary execution.
Dedication to her staff.
Resounding critical acclaim.
Cooking started at a young age out of necessity for Jasinski. Growing up in a single-parent household with two siblings who all took turns cooking, Jasinski developed a knack for following recipes and creating her own, until eventually, it was always her turn to cook. In a high school occupational program for aspiring chefs, Jasinski made the decision to leave her other passion – music – behind, and dedicate her studies to cooking, permanently trading the melodic sounds of her clarinet, oboe and flute for the cacophony of clanging pots and pans. At the time, the best cooking school in the state of California was right in her own backyard, Santa Barbara City College, where she not only refined her cooking skills, but got a taste of restaurant management and front-of-the-house experience.
Ever the over-achiever, Jasinski then took her training to the next level at the Culinary Institute of America, making the dean’s list and unsettling more than a few teachers by challenging their principals or techniques. "I believe you get out of things what you put into them," she explains. "I always want to get the most out of everything I do." And she does. Working her way through school waiting tables on campus during the week and apprenticing in the famed Rainbow Room kitchen in New York City on weekends, Jasinski completed her formal education before she was 21-years-old.
After graduation, Jasinski worked at the Rainbow Room under renowned restaurateur Joe Baum and Chef André Rene, which gave her the real foundation of her training. The turning point in her career came from a chance meeting with a guest at the restaurant – Wolfgang Puck. In polite, casual conversation, he mentioned she should "look him up" when she was in Los Angeles. So she did.
Weary of the crazy, fast paced lifestyle in New York City, Jasinski was drawn back to sunny Southern California with a bold strategy: to apply for a job at the top ten restaurants in Los Angeles, one of which was Puck’s Spago. She landed a job at the prestigious Hotel Bel Air, where she had the opportunity to re-acquaint herself with Puck, a consultant at the time for the hotel’s restaurant.
When their paths crossed this time, Puck took more than a passing interest, referring her to Jody Denton, of Mansion on Turtle Creek fame, who was in the process of training a kitchen team for a new restaurant opening. Jasinski started as lead line cook at Eureka, a Los Angeles brewery restaurant, and within one year was promoted to sous chef. From there, Jasinski’s fate was inexorably linked to Puck’s.
Their creative and fruitful 10-year relationship took Jasinski around the country, with her helping to develop and open restaurants, create menus, train and manage staff, and, of course, wear her chef’s hat for restaurant concepts ranging from fine dining to café cuisine. Her impressive restaurant credits include sous chef at Postrio, San Francisco; café chef at Spago, Las Vegas; executive sous chef at Granita, Malibu; executive sous chef at Spago, Chicago; and corporate chef at Wolfgang Puck Food Company. With Puck’s support and encouragement, she even did a stint in Paris at Ledoyan, a Michelin two-star restaurant.
"Wolfgang was my mentor and my culinary role model," Jasinski says. "His philosophy that it’s not necessarily what you do, but how you do it, is my mantra...You can make mashed potatoes, or you can make great potato puree."
In 2000, Jasinski decided to simplify her life and settle down in Denver, one of the stops she fell in love with on the Wolfgang Puck tour. She became Executive Chef at Panzano, where profiles and reviews in local and national publications put Jasinski at the head of her class. Not only was she wildly successful, but she had the opportunity to work with future business partner Beth Gruitch.
In 2003, Jasinski and Gruitch decided to leave their posts to begin their first venture into restaurant ownership. The following year they opened Rioja, a restaurant in Denver’s Larimer Square with a contemporary design and Mediterranean menu influenced by local and seasonal Rocky Mountain ingredients. Having designed over 10 kitchen models during her tenure with Puck, Jasinski had no qualms about doing the same for her own.
2013 was a very good year for Chef Jen. She became the first Denver chef to win The James Beard Foundation Best Chef Southwest award in a ceremony in New York City on May 6th. She was a finalist on Bravo’s Top Chef Masters Season 5 with other notable chefs Brian Voltaggio, David Burke, Douglas Keane and Sang Yoon and won the Princess of Porc title at the Denver tour stop of Cochon 555 in 2014. In 2016 she was named a semi-finalist for the James Beard Foundation Outstanding Chef award. 2020 brought another semi-finalist nod from the Beard Foundation as Crafted Concepts joined some of the nation’s best operators in the Outstanding Restaurateur category.
Rioja, Bistro Vendôme, Euclid Hall and Stoic & Genuine are consistently listed among the top restaurants in Denver by 5280 Magazine, the Rocky Mountain News, Zagat and the Gabby Gourmet Restaurant Guide and Rioja has been annually awarded four stars by AAA since 2008. Jasinski has been named Chef of the Year, Best New Chef, Rising Star and more in Denver Magazine, Restaurant Hospitality, Nation’s Restaurant News, The Denver Post, eater.com and 5280 Magazine. In 2007, she was the Jean Yancey award winner in the National Association of Women Business Owners Outstanding Women in Business awards presented by the Denver Business Journal. Jasinski was named 2004 Colorado Chef of the Year and 2005 Western Regional Chef of the Year by the American Culinary Federation, and also appeared on The Food Network’s “Thanksgiving Challenge” the same year.
In April 2006, Jasinski and Gruitch made the decision to purchase Bistro Vendôme, a classic French bistro located across the street from Rioja. The pair opened Euclid Hall Bar and Kitchen on 8/9/10 at 11:12:13 a.m., their third restaurant just around the corner from Rioja. Euclid Hall was one of 5280 magazine’s top 10 new restaurants in 2010. 2011 brought the release of Jasinski’s new cookbook, The Perfect Bite, 76 recipes from the Rioja kitchen. Stoic & Genuine, their fish house in Denver’s historic Union Station, opened in July of 2014. Ultreia opened in Denver Union Station in December 2017 showcasing food from the Iberian Peninsula countries of Spain and Portugal.
A tireless worker, Jasinski appears as a guest chef at numerous fundraisers throughout the country. In her spare time she enjoys traveling, mountain biking and skiing with her family and friends.
FOR MORE INFORMATION, OR TO SCHEDULE AN INTERVIEW, PLEASE CONTACT THE IMBERGAMO GROUP – 303.534.0567
Beth Gruitch –ﾠOwner/General Manager
When people say the restaurant business is in your blood, Beth Gruitch is a believer. Her great grandparents, three generations before her, must have passed down the gene. They owned and ran a diner, setting the standards that have led to Beth’s record of critical acclaim. “It doesn’t matter if you’re running a gastropub or a five-star restaurant,” she explains, “it’s all about being proud of the product you put out, and to that end, I have no tolerance for shortcuts – no matter what the restaurant concept.”
While Gruitch claims she simply “fell into” the restaurant business, destiny probably played more of a hand. After high school, the Colorado native learned the business from the ground-up, bussing and waiting tables, washing dishes, bartending and managing a restaurant office. The long hours and backbreaking work temporarily dissuaded her from pursuing a restaurant career, so she moved on to explore other options. She tried retail sales (drawing on her penchant for shopping) and taught pre-school (testing her infinite patience), until she was finally drawn back to the restaurant business.
Gruitch decided to supplement her hands-on experience with academic training before she seriously entered the competitive restaurant world. She earned a four-year business degree in Restaurant Hospitality from the University of Nevada, Las Vegas, and graduated with several offers on the table. She first took a job managing Boogie’s in Las Vegas, a fun and wild upscale diner, then managed DIVE!, the kitschy submarine-themed restaurant partnership between Steven Spielberg and Levy Restaurants.
Deciding it was time to expand her culinary horizons beyond diner food, Gruitch officially joined the ranks of Levy Restaurants in Chicago, managing some of the group’s high-end concepts like Bistro 110 and Voila. This was the turning point in her career where she realized she only wanted to work with people who shared her passion for food and wine and took pride in the product and service they offered.
Gruitch found herself back in Colorado and accepted the general manager position at Panzano in the Kimpton Monaco Hotel in February 1999, where she met Jennifer Jasinski. During their tenure at Panzano, the duo led the restaurant to the top of Denver’s culinary mountain - consistently named one of the top 5 Denver restaurants for food and service.
In 2003, Gruitch and Jasinski decided to leave their posts at Panzano to begin their first venture into restaurant ownership. The following year they opened Rioja, a restaurant in Denver’s Larimer Square with a contemporary design and Mediterranean menu influenced by local and seasonal Rocky Mountain ingredients.
Perhaps her business partner, Jasinski says it best. “Beth assures that all the best happens for the guests in all our restaurants. She makes sure we hire the best service staff, give them complete and thorough training and coaches them to perform. She’s the reason people rave about our service.”
In April 2006, Jasinski and Gruitch purchased Bistro Vendôme, a classic French bistro directly across the street from Rioja. The pair opened Euclid Hall Bar and Kitchen in 2010, their third restaurant, focused on international pub food and craft beer. Euclid Hall was one of 5280 magazine’s top 10 new restaurants in 2010. In addition, Gruitch completed her level-one sommelier certification in 2007, continuing to keep her at the top of her game overseeing the beverage programs for all five restaurants. In 2014, the pair opened Stoic & Genuine, their fish house in Denver’s Historic Union Station, named to the Best New Restaurants and Best Restaurants lists at 5280 magazine. Their newest restaurant, Ultreia, features the foods of Portugal and Spain and opened to raves late 2017 in historic Denver Union Station including Westword’s Best Iberian Restaurant.
Over the years, Rioja, Bistro Vendôme, Euclid Hall, Stoic & Genuine and now Ultreia have been listed among the top restaurants in Denver by the Rocky Mountain News, 5280 Magazine and the Gabby Gourmet Restaurant Guide and Rioja has been annually awarded four stars by AAA since 2008 and Wine Spectator Awards. 2011 brought the release of Rioja’s cookbook, The Perfect Bite, 76 recipes from the Rioja kitchen. In 2020 the Crafted Concepts restaurants were honored by the James Beard Foundation with a semi-finalist nod in the Outstanding Restaurateur category.
Busy with staffing, wine lists, cocktail menus, accounting and logistics for five active restaurants, Beth still finds time to be involved in the myriad charitable events in which her restaurants participate and serves on the executive board of Denver Civic Ventures at the Downtown Denver Partnership and EatDenver. She lives in Sunnyside with her partner David and boss-of-the-house bulldog, Winnie.
Arianna Didziulis –ﾠ Executive Chef
Brian Smith – General Manager
COCKTAILS
Gimlet Fraisé 10
Caprock Gin, Lime Juice, Strawberry Simple
Cosmo Blanc 13
Mell Vodka, Cointreau, White Cranberry Juice, Lime Juice, Elderflower Liqueur
Morts Marche 14
Absinthe, Elderflower Liqueur, Lillet Rose, Lemon Juice, Gin Rinse
O.G. Sazerac 15
Laws Original Rye Whiskey, Du Peyrat Cognac, Simple, Peychauds Bitters
The Old Man and The Sea 14
Bear Creek Silver Rum, Grapefruit juice, simple, Olive spritz
Champs-Élysées 15
Du Peyrat Cognac, Green Chartreuse, Lemon Juice, Simple, Angostura Bitters
Voodoo Child 15
Bourbon, Dolein Rouge, Averna, Grand Brulot, lemon
South by Southwest 16
Oban 14, Contratto Bitter, Dolin Rouge, Orange Blossom Water
Pom 75 14
Caprock Gin, Lemon Juice, Pomegranate Juice, Simple, Brut Champagne
BEER&CIDER
DIEBOLT French Amber 8
Light malty and fruity aromas, slightly earthy, hop bitterness and bready malt finish. Brewed with French hops, grain, and yeast
DIEBOLT C’est La Saison 9
Tequila barrel aged, malt forward saison. Notes of candied orange, white pepper, burnt sugar, and toffee. 9% abv
High Hops Brewery Cold One 8
American style lager from Windsor, CO
Lone Tree Brewing Co IPA 7
West coast style, citrus forward, dry finish. 5.7% abv
Stem Real Dry Cider 8
Crisp, fruit-forward, and tart *gf
Partake Brewing N/A IPA or Pale Ale 7
Non Alcoholic. Low carb and calorie
HALF-BOTTLES
NV Lucien Albrecht, Brut Rose 30
NV Laherte Frères, Ultradtion Brut 55
NV Sanger, Brut Nature 54
NV Laurent Perrier La Cuvee Brut 60
WINES BY THE GLASS
Bubbles
NV JP Chenet, Blanc de Blanc, Brut 13
NV Moillard, Cremant de Bourgogne, Brut 14
NV Louis Vallon, Cremant de Bordeaux, Brut Rose 14
Rose
2020 Fabre en Provence 12
Blanc
2020 Dom. de la Denante, Bourgogne Blanc 14
2019 Paul Mas, Picpoul de Pinet 12
2019 Marcel DuBois, Vouvray 13
2018 Chais Saint-Laurent, Sauvignon Blanc 15
2019 Château Lansade, Bordeaux Blanc 13
2020 La Pepie, Sevre et Maine, Muscadet 13
Rouge
2019 Marcel Giraudon, Bourgogne Chitry 15
2019 Jean Paul Brun, L’ancien, Beaujolais 14
2018 Bastide Miraflors, Roussillon 13
2019 Clos D’Audhuy, Les Polissons, Cahors 12
2018 Le Babbler, Bordeaux 15
CHAMPAGNE/SPARKLING
NV Le Grand Courtage, Brute Rose 48
NV Francois Montand, Brut Rose 57
NV May Georges, Cremant de Loire 65
NV Montbourgeau, Cremant de Jura 85
NV J. Lassalle, Premier Cru, Brut 90
NV Paul Bara, Brut Reserve, Grand Cru 145
NV Louis Roederer, Brut, Premier Cru 120
NV Pannier, Brut Rose 130
2013 Roederer L’Ermitage Brut 132
NV Deutz Classic Brut 160
2013 Roederer Brut Rose 200
2004 Pommery Cuvee Louise 450
2008 Roederer Cristal 600
1988 Deutz Cuvee Millesime 850
BLANC
Alsace
2018 Jean Sipp, Riesling Reserve 75
2019 Zind-Humbrecht, Pinot Blanc 70
2015 Dirler Cade, Sylvaner 68
2016 Famille Helfrich, Pinot Gris 52
2015 Schlumberger, Grand Cru Gewurztraminer 92
2015 Schlumberger, Kessler, Grand Cru Riesling 92
2019 Trimbach, Riesling 75
Burgundy
2017 Remoissenet, Bourgogne Blanc 75
2019 Domaine Louis Moreau, Chablis 78
2019 Domaine Jolly Et Fils, Chablis 85
2019 Alain Gautheron, Premier Cru, Chablis 93
2015 Benjamin Leroux, Meursault, Les Vireuils 174
Rhone Valley
2016 Michel Gassier, Lou Coucardie 64
2018 Delas La Galopine, Condrieu 110
2019 Font du Vent, Châteauneuf Du Pape 130
2012 J.L. Chave, Hermitage Blanche 179
PROVENCE
2020 Valériole, Charmentin 55
2019 Domaine Gavoty, Grand Classique 75
Loire Valley
2020 Foucher-Lebrun, Petit le Mont, Chardonnay 45
2019 Les Deux Tours, Sauvignon Blanc 55
2019 Ladoucette, Pouilly-Fumé 88
2020 Domaine Girard, Sancerre 75
2019 Domaine Vacheron, Sancerre 100
Bordeaux/Southwest
2019 Château de Fontenille, Entre deux Mers 55
Rosé
2020 Mourgues du Grès, Fleur D’Eglantine 52
2020 Anne Pichon, Sauvage, Orange 60
2020 Remy Pannier, D’Anjou 62
2020 Domaine Fournier, Sancerre 77
Rouge
Alsace
2016 Schlumberger, Pinot Noir 70
2017 Albert Boxler, Pinot Noir 150
Burgundy
2020 Domaine Romy 70
2018 Joseph Drouhin, Chorey les Beaune 80
2016 Bouchard Père & Fils, Vosne-Romanee 210
2014 Comtes Lafon, Volnay-Santenots du Milieu 450
BEAUJOLAIS
2020 Remi Dufaitre, Premices 68
2019 Château de Pizay, Morgon 65
2019 Chanrion, Cote-de-Brouilly 79
2018 Sebastien Besson, Chenas 72
Rhône Valley
2016 François Villard, L’Appel des Sereines 53
2020 Anne Pichon, Grenache Noir 60
2018 Jean Luc Colombo, Crozes-Hermitage 70
2015 Château de Trignon, Gigondas 85
2017 Tiercerolles, Crozes-Hermitage 9
2019 Font du Vent, Châteauneuf Du Pape 130
2018 Domaine de Cumelle, Esquisse 120
2016 J.L. Chave, Saint Joseph 200
PROVENCE
2019 Mas de Valériole, Beauduc 65
Loire Valley
2019 Marc Bredif, Chinon 70
2019 Pallus Messanges, Chinon 60
2017 Claude Riffault, La Noue, Sancerre Rouge 99
Languedoc-Roussillon
2017 Château Paul Mas, Clos des Mures 62
2018 Domaine De Fontsainte, Corbières 55
Bordeaux
2019 Château Belregard-Figeac, Tellus Vinea 60
2019 Gonet-Medeville, Cru Monplaisir 85
2017 Château Lafluer, Grand Village 100
RIGHT BANK
2019 Château Belregard-Figeac, Tellus Vinea 60
2016 Vieux Chevrol, Lalande de Pomerol 80
2019 Gonet-Medeville, Cru Monplaisir 87
2018 Château Puynard, Côtes de Bordeaux 97
2017 Château Lafluer, Grand Village 100
2018 Château Taillefer, Pomerol 105
2018 Lassègue, St. Emilion Grand Cru 115
LEFT BANK
2016 Château Odilon, Haut-Medoc 95
2017 Domaines Barons, Pauillac 110
2015 Château De Pez, St. Estephe 120
2018 Château La Fortune, Margaux 117
2016 Château des Eyrins, Margaux 185
*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
HORS D’OEUVRES
PLATS PRINCIPAUX
SOMETHING SWEET
Soupe à l’Oignon 8.50
Steak Tartare*
beef tenderloin, aioli, Dijon mustard, capers, shallots, quail egg, grilled baguette 14.00
Salade de Pommes Pochées
Burgundy poached apples, baby kale, crispy Bayonne ham, lemon honey vinaigrette, apple chips 11.00
Salade aux Lardons
rainbow chard, bacon lardons, warm bacon sherry vinaigrette, pickled shallots, 145° egg* 12.50
Charcuterie
All 4 selections 26.00
Pâté Vendôme, country pâté, cornichons, Dijon mustard 6.50
Duck Rillette 6.50
Chicken Liver Mousse* 6.50
Dry Cured Salami du Jour 8.00
Quiche Végétarien
rainbow chard, cherry tomatoes and gruyere. petite salad 17.00
Croque Monsieur
Parisian ham, Gruyére, bechamel, sourdough, Bistro frites 17.00
add a fried egg* 18.00
Omelette du Jour
ask your server about the omelette of the day MP
Oeufs Bénédicte au
Confit de Canard
duck confit, English muffin, poached eggs*, hollandaise sauce, Bistro frites 21.00
Crêpe au Chou Frisé
rainbow chard, roasted chicken, tomatoes, capers, Roquefort créme, sunny egg*, petite salad 12.00
Burger du Jour* MP
Seasonal Profiteroles
filled fresh choux pastry MP
Crêpes Soufflés
fluffy pancakes, maple syrup, whipped butter 8.00
Classic Crème Brulée 9.00
Butter Croissant 5.00
PETIT PLATS
bacon 6.00
Bistro frites 5.00
assiette de fruits 6.50
petite salad 6.00
BRUNCH BEVERAGES
Bottomless Mimosas 25
Your choice: Orange Juice, Blood Orange, White Cranberry, Grapefruit
2 hr limit | 2:00 p.m. last call
Champagne Cocktails
French 75 13
Kir Royale 11
Seasonal Bellini 11
Champagne Cocktail 10
Mimosa 10
Death in the Afternoon 12
Bistro Cocktails
Bistro Bloody Mary 11
Corpse Reviver 14
Morning Mule 13
By the glass/bottle
NV JP Chenet, Blanc de Blanc, Brut 12/48
NV Louis Vallon, Cremant de Bordeaux, Brut Rosé at 14/56
NV Laurent Perrier, Brut (half bottle) 60
NV Moillard, Cremant de Bourgogne 14/56
Champagne/Sparkling
NV J. Lassalle, Premier Cru, Brut 99
NV Deutz,Brut Rosé 125
NV Paul Bara, Brut Reserve, Grand Cru 145
Remy Pannier, Rosé d’Anjou 62
NV Lucien Albrecht, Brut Rosé (half bottle) 30
SPECIALS DU JOUR
HAPPY HOUR
Monday through Thursday from 4-6 p.m.
Happy Hour Pricing on
Food and Drinks
MONDAY MOVIE NIGHTS
We’ll be showing French and food movies on selected Monday nights in the dining room.
Check out our Facebook page for dates and films
Movie Schedule and More Information
for in house reservations or takeout/delivery: exploretock.com/bistrovendome
FRENCH CLASSICS
Join us every Thursday evening for our French Classics. Every Thursday we offer a dish inspired by the unique traditions, produce and history of France’s many regions.
May
Spring Vegetables à la Barigoule
June
Mousse au Citron
July
Tuna Piperade
August
Quiche au Roquefort et Asperger
September
Poulet Basquaise
October
Bourride
November
Cassoulet
December
Velouté de Châtaignes
DESSERTS
Lychee Ginger Entremet
ginger sponge, lychee mousse, lychee coulis, sesame crumble, pineapple sorbet
Crème Brûlée
classic vanilla
Château Les Justices Sauternes 12
Chocolate Soufflé
vanilla bean crème anglaise
baked to order please allow 20 minutes
2016 Niepoort LBV 10
Flight of Ice Creams and Sorbets
choose three from our daily selection
Desserts are 9.00 each
Assiette de Fromages
See our daily cheese menu for tonight's selections
French Press Coffee
(petit) 4.00
(grand) 6.00
Tea 3.00
HAPPY HOUR
Monday through Thursday from 4-6 p.m.
French Onion Soup 7.00
Warm Marinated Olives 8.00
grilled bread
Bruschetta au Poires Pochées et Roquefort 7.00
Chablis poached pears, caramelized onions, Roquefort
Happy Hour Moules 10.50
tender mussels, shallots, garlic, Chablis, baguette
Oozy 9.00
Gruyère. Roquefort créme, sourdough
Frites 5
BOISSONS
Vin de la Maison 8.00
Rotating beer selection 4.00
Boulevardier 8.00
Kir 7.00
French 75 8.00
Contratto Aperitif Spritz 7.00
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MENUS
"Colorado Has 18 Restaurant and Chef Semifinalists for the 2020 James Beard Awards" 5280
"Best Dinner and a Movie" Westword: Best of Denver 2018
"Best French Restaurants in Denver" Eater.com
"B est French Restaurant"
Westword: Best of Denver 2013
Gabby Gourmet 2013
Restaurant Guide
The Denver Post: "From Mexico,
a Success Story Extraordinaire" 7/11/12
MORE REVIEWS:
"Second Helping" Westword, April 30, 2009
"Seek one of the cozy tables at Vendome's patio" Colorado Expressions March, 2008
"Jennifer Jasinski's French bistro for beautiful habitués" Colorado Avid Golfer (July, 2007)
"Inside or out, lovely French dining" Denver Post (July 11, 2007)
"Top Denver chefs show Aspen what's cooking" Denver Post (June 13, 2007)
Food & Wine Cocktails 2007 (June 2007)
5280 'Nothing Beats a Cookout' (June 2007)
Westword 'Best of Denver 2007'
Denver Dining (Best Bites) 5280 (September 2006)
Top French Fries, Westword (2005 and 2006), Rocky Mountain News (2004 and 2005) and 5280 (2004)
Best French Toast, Westword (2004 and 2006)
Top brunch, Westword (2006) and 5280 Magazine (2004)
Top Six Brunch in Denver, 5280 Magazine (December 2003/January 2004)
One of Denver's 25 Very Best Restaurants, 5280 (September 2005)
Best New Restaurant (Reader's Choice), Westword (January 2004)
Top Ten Restaurant under $50, 5280 (December 2004)
Top Ten New Restaurant in Denver, 5280 Magazine (October 2003)
Hottest New Restaurant in Denver (one of five), Nation's Restaurant News (October 2003)
“A” list Theater Restaurant (one of five chosen nationally), Bon Appétit (October 2003)
Best Breakfast Sandwich, Rocky Mountain News (2003)
Click here to purchase a Bistro Vendôme gift card or instant Bistro Vendôme gift certificates that you can print at home or email to a friend.
MONDAY NIGHT MOVIES
Join us at 6:00 p.m. for a special full-length movie screening and a custom five course prix fixe menu from the Bistro Vendôme culinary team. Or, pick up the special dinner and enjoy the movie in the comfort of your own home.
55.00 per person
Movie Schedule and More Information
for in house reservations or takeout/delivery: exploretock.com/bistrovendome
Our private dining room seats up to 12 for a creative French dinner. The semi-private Atrium seats up to 32 for dinner and 40 for receptions. Full restaurant buyouts in the colder months are available for up to 80 guests and during the warmer months we can accommodate 120 including our award-winning outdoor patio.
• Wine room (seats 10 maximum) – 55” HD TV, Apple TV and HDMI cable
• Main Dining room- Epson PowerLite Pro G6170 Projector and 103” screen, Apple TV, Blu-Ray player
• Wireless Microphone (handheld)
The main dining area can be set as:
• Classroom style for 30 maximum
• U-shaped for 20 guest maximum
If you’re interested in the Bistro Vendome team catering your next event at your home or office, use the button below.
Event Request
720.608.8559
Bistro Vendome is part of Crafted Concepts restaurant group along with Rioja, Euclid Hall, Stoic & Genuine and Ultreia and we welcome your private dining event at all of those locations. Please let us know if you have a specific location in mind when submitting an information request or calling our events team.
1420 Larimer Street
Denver, Colorado 80202
phone: 303-825-3232
fax: 303.825.3240
General Manager/Owner
Beth Gruitch
Executive Chef/Owner
Jennifer Jasinski
Manager
Brian Smith
Event Planning
Events@craftedconceptsdenver.com
Media Contact
John Imbergamo
The Imbergamo Group
303.534.0567
mobile: 303.475.7850
DIRECTIONS:
Address:
1420 Larimer Square. Situated in the historic Sussex building (1880) in Larimer Square with the front entrance located in the Sussex breezeway. Guests who enter from Larimer Square walk through the Kettle Arcade.
From All Downtown Hotels
get on the free 16th Street Mall Shuttle
get off at Larimer
walk 1 block to Larimer Square
turn left at Kettle Arcade
Straight ahead to Bistro Vendôme
From The North Suburbs:
I-25 south to 20th Street exit
20th Street to Larimer Street
right on Larimer Street
Larimer Square is five blocks (between 15th and 14th)
Bistro Vendôme is on your left through the Kettle Arcade
From The South Suburbs
I-25 North to Auraria Parkway
Auraria Parkway turns into Market St
take Market Street to 17th Street
right on 17th Street
right on Larimer Street
Larimer Square is two blocks (between 15th and 14th)
Bistro Vendôme is on your left through the Kettle Arcade
From Cherry Creek/Washington Park
Speer to Lawrence
turn right on Lawrence
turn left on 15th Street
turn left on Larimer Street
Bistro Vendôme is on your left through the Kettle Arcade
Although OpenTable might not show an available table at your preferred time, we suggest you call the restaurant at 303.825.3232 to take advantage of possible availabilities or last minute cancellations.
If you're interested in Movie Night reservations,
please click here.
For private dining or special events, please contact us at 303.825.3232.
1420 Larimer Street, Denver, CO 80202
303 825 3232 | Fax 303 825 3240 |
info@bistrovendome.com
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