• Open Daily from 5–10 pm

Menu



Raw + Cured

HAMACHI, apple, celery, pomegranate

15

BEEF TARTARE, shallot, grilled bread

13

OIL POACHED TUNA, peperonata, caper, grilled bread

13

HALF DOZEN OYSTERS, pickled chili, horseradish

MKT

CITRUS CURED SALMON, avocado, radish, jalapeno

13

Vegetables

ROASTED CAULIFLOWER, currants, castelvetrano olive, caper

9

SNAP PEAS, dungeness crab, endive, chive

14

BABY CARROTS, créme fraiche, pistachio

10

GRILLED GREEN BEANS, olive oil, sea salt

7

GEM LETTUCE, avocado dressing, crouton

10

MOZZARELLA, eggplant caponata, grilled bread

12

ROASTED PEPPER AND TOMATO SOUP, parmesan, olive oil

10

Pasta

SPAGHETTI, tomato, basil, olive oil, chili

14

RAVIOLI, caramelized onion, mascarpone, chicken confit

16

PACCHERI, gulf prawn, walnut-herb pesto, black pepper

19

TAGLIATELLE, bolognese, mint parmesan

16

Entrée

PORK CHOP, root vegetable, controne beans, cherry, thyme

28

SHORT RIB, sweet potato, kale, cippolini

27

BLACK COD, celeriac, brussels sprout, orange

28

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 less, please reserve below or call the restaurant at 206.466.2533. Reservations for 6 or more people must be made via telephone.

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Location

People

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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