• Open Daily from 5–10 pm

Menu



Raw + Cured

HAMACHI, rhubarb, olive, sorrel

15

BEEF TARTARE, shallot, grilled bread

13

FOIS GRAS, pear mostarda, crostini

14

SMOKED SALMON, aioli, pickled shallot, crostini

10

Vegetables

BABY BEETS, goat cheese, rye, pear

11

SNAP PEA, dungeness crab, endive

13

BABY CARROTS, créme fraiche, pistachio

10

GRILLED GREEN BEANS, olive oil, sea salt

7

MIXED GREENS, anchovy vinaigrette, crouton

9

SHISHITO PEPPERS, lemon aioli, anchovy, breadcrumb

8

HEIRLOOM TOMATO, mozzarella, grilled bread, basil

14

Pasta

SPAGHETTI, tomato, basil, olive oil, chili

14

RAVIOLI, summer squash, cherry tomato, caciocavallo

16

PACCHERI, pork shank, fava, pecorino romano

17

TAGLIATELLE, morel mushroom, english pea, mint

21

Entrée

NEW YORK STEAK, chanterelle, potato, carrot, spinach

45

SOCKEYE SALMON, corn, cranberry bean, radish, tomato

27

PORK CHOP, apricot, bacon, spinach, onion

27

Wine List

Sparkling

White

Rosé

Red

Bottle White

Bottle Red

’12 Sandrone “Valmaggiore” Nebbiolo D’Alba

Nebbiolo (Piedomont)

102

’07 Accordini Igino “Le Bessole” Amarone

Corvina, Corvinoni, Rondinella, Rossignola (Verona)

104

’10 Ar.Pe.Pe Inferno Riserva Fiamme Antiche Valtellina

Nebbiolo (Lombardy)

149

’11 Domenico Clerico Barolo

Nebbiolo (Piedmont)

111

’13 Ferraris di Castagnole Monferrato 1L

Ruche (Piedmont)

69

’11 Le Piane “Mimmo”

Nebbiolo, Vespolina, Croatina (Piedmont)

72

’08 Malvira Barbera D’Alba “San Michele”

Barbera (Piedmont)

60

’13 Il Palazotto Diano d’Alba

Dolcetto (Piedmont)

48

’13 Crivelli di Castagnole Monferrato

Ruche (Piedmont)

56

’11 Tenuta di Valgiano Palistorti Rosso

Sangiovese, Merlot, Syrah (Tuscany)

88

’13 Foradori Vigneti delle Dolomiti “Teroldego”

Teroldego (Alto Adige)

78

12′ Ciacci Piccolomini Rosso di Montalcino

Sangiovese Grosso (Toscana)

63

11′ Vietti Barolo “Castiglione”

Nebbiolo (Piemonte)

130

11′ Produttori del Barbaresco Barbaresco

Nebbiolo (Piemonte)

97

Drinks

Cocktails

Fumo

Scotch, Bonal, Olorosso Sherry, Chocolate Bitters

12

Americano

Campari, sweet Vermouth, Soda

12

Mulo Italiano

Vodka, Fernet, Lime, Ginger Beer

12

Spiaggia

Smith & Cross, Amaro Santa Maria, Lime, Sugar

12

Negroni of the Week

Each week we feature a classic or something we concoct

12

Cumino

Aquavit, Lemon, Honey, Absinthe, Celery, Orange

12

Spezie Inverno

Brandy, Rye, Dolin Rouge, Dell'Erbosita, Bitters

12

Beer

Rainer Tall Can Lager

Washington

5

Black Diamond White Witch IPA

California

5

Menabrea Blonde

Italy

6

Wander Brewing Belgium Style Blonde

Washington

19

Non-Alcoholic

San Pelligrino Limonata

3

Mexican Coca-Cola

3

San Pelligrino

Sparkling 1 liter

7

Reservations

For parties of 5 or more please call 206.466.2533

5-28-reservation-upload

Location

People

brian_clevenger_vendemmia_portrait2

Brian Clevenger

Chef

Growing up in the coastal town of Anacortes, Washington, Chef Brian’s appreciation for local seafood and produce came early.  This certainly shows in his approach to achieving refined simplicity in both food and service.  Brian received an A.A. in Culinary Arts and his Bachelor’s degree in Hospitality management.  Prior to opening Vendemmia, he had worked and learned in a Two Michelin Star restaurant in France, the James Beard Award winning Delfina in San Francisco, and most recently as Chef at two Ethan Stowell Restaurants; Staple & Fancy Mercantile and Tavolata.

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Brandon Waddell

Sous Chef

Brandon has worked with chef Clevenger for five years. He was the sous chef at Serafina and most recently LeCosho in the Harbor Steps.

Contact

Contact Details