The CrepeVine Bistro The CrepeVine Bistro
36 W. Colorado Blvd. Ste. 1
Pasadena, CA 92802
www.thecrepevine.com

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On the Web: www.thecrepevine.com

Hours of Operation: Call for Reservations


The CrepeVine Bistro

The CrepeVine Bistro

 

Bienvenue! The CrepeVine is an intimate Parisian Bistro and Wine Bar in Old Town Pasadena featuring French Crepes and International Wines by the Taste, Glass, and Bottle.

Make your Reservation HERE!!

 

 

Menu

APPETIZERS

IMPORTED CHEESE PLATE..........12
cooked in wine with shallots, parsley and garlic butter

ESCARGOTS..........8
cooked in wine with shallots, parsley and garlic butter

MACARONI & CHEESE .......... 7
baked with wine, shallots, gruyere, and emmenthaler

CREAMY POLENTA ........... 8
with mushrooms and mascarpone

MOULES MEUNIÈRE .......... 8
classic mussels in a shallot, garlic and wine broth

CHEESE FONDUE .......... 15
with wine, gruyère and emmenthaler cheeses (for two)

GARLIC FRIES WITH PARSLEY.......... 5

SOUPS

FRENCH ONION .......... 5

SEASONAL SOUP DU JOUR .......... 5

SALADS

APPLE WALNUT .......... 8
with Roquefort cheese and sherry vinaigrette

ORGANIC GREENS .......... 5
with whole grain mustard vinaigrette

BURRATA MOZARELLA .......... 8 with fresh basil and heirloom tomatoes

CAESAR SALAD .......... 7
with CHICKEN .......... 10

SALMON NIÇOISE .......... 12

LEMON HERB CHICKEN .......... 11
green beans, olives, herbs with toasted almonds

FRENCH GRILLED SANDWICHES

Includes choice of garlic fries or house salad.......... 9

BURRATA WITH PESTO AND TOMATOES

CROQUE MONSIEUR
black forest ham, gruyère cheese and bèchamel sauce on the side

CHICKEN AND CHEVRE with tomatoes and fresh basil

PORTOBELLO WITH AVOCADO AND BURRATA

THE HUNCHBACK
served open face with filet mignon tips, mushroom, onion and gruyere

MONTE CRISTO
fried ham and cheese with strawberry chutney (not available after 5PM)

ENTREES

PAN SEARED HALIBUT .......... 19
with sautèed spinach, green lentils and citrus butter

STEAK FRITES .......... 23
seared USDA Prime filet mignon medallions in a mushroom
bordelaise sauce with garlic fries

MOULES FRITES .......... 14
Prince Edward Island mussels in a garlic wine broth with house fries

POULET BOURRÈ' .......... 16
free range chicken breast stuffed with mushroom duxelle, spinach,
herbs and chevre with farro grain and baby carrots

BRAISED LAMB SHANK .......... 19
with seared baby potatoes and haricot vert salad

GRAND MARNIER DUCK BREAST .......... 21
with creamy polenta and wild mushroom ragout

SAVORY BUCKWHEAT CRÈPES

FLORENTINE .......... 9
chicken, spinach and tomato with cheese fondue

LE CLUB .......... 12
turkey, ham, crispy bacon, cheese, avocado and tomato

FOREST MUSHROOM .......... 12
with chicken, boursin, garlic and thyme in a sherry cream sauce

LORRAINE .......... 8
classic ham and gruyere with fresh chives

THE CRÈPE VINE .......... 8
potato and cheese with thyme, garlic and shallot

STROGANOFF .......... 12
tender filet mignon in a sherry mushroom cream sauce

PROVENÇALE
garden vegetables with a pinch of chili flake and parmesan .......... 7
with chicken .......... 10

LA MER .......... 12
bay scallops and bay shrimp with spinach in lobster sauce

SAUCISSE .......... 9
sausage and spinach with cheese fondue and baby potatoes

SWEET CRÈPES

NUTELLA & BANANA .......... 7

CRÈPE SUZETTE Grand Marnier with oranges .......... 8

STRAWBERRY AND BANANA with navan flambee .......... 8

SIMPLE CRÈPE sugar, butter, and lemon juice .......... 6

APPLE PIE a la mode .......... 8

RASPBERRY JAM topped with powdered sugar.......... 5

CINNAMON with sugar and butter .......... 6

MOULIN bananas, dark rum and vanilla ice cream .......... 8

PARIS simply put, Nutella .......... 6

DESSERTS

CREME BRULEE' DUO - chocolate and vanilla .......... 7

PROFITEROLES .......... 7
filled with cool citrus crème patisserie, draped in chocolate sauce

CHOCOLATE FONDUE .......... 16
with seasonal mixed fruit and sweet bread (serves two)

FRENCH VANILLA BEAN GELATO in tuile basket .......... 5

TRIO OF SORBET served in crisp cookie shell .......... 5
(see your server for daily selections)

TRIPLE LAYER CHEESECAKE .......... 6

IMPORTED CHEESE PLATE .......... 12

DESSERT WINES BY THE GLASS

BLANDY'S MADEIRA 2000 .......... 5

GRAHAM'S SIX GRAPES PORT .......... 6

BONNY DOON FRAMBOISE "Infusion of Raspberries" .......... 8

BONNY DOON MUSCAT VIN DU GLACIER .......... 8

HAUT PLACEY SAUTERNES 2000 .......... 8

BELLA LATE HARVEST ZINFANDEL 2004 .......... 10

RAMOS PINTO PORTO LBV 1998 .......... 10

GRAHAMS 20 YEAR TAWNY PORT .......... 15


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18% automatic Gratuity for Parties of 8 or more
20% automatic gratuity for parties of 10 or more
Catering and Private Parties Available - Inquire within

Executive Chef - John Jackson
Chef - Dan Siegel
Sous - Jose Monterrosa
Interior - Christine Meissenburg