Patio Dining with a View
Bistro
Overlooking picturesque Lake Chelan, enjoy farm to table dining on our fabulous patio
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Featuring Chef David Nichols’ locally sourced and orchard-focused ingredients
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Knowledgeable staff to help pair our estate wines with you meal
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Enroll in our wine club and enjoy 10% off food purchases
BISTRO QUESTIONS?
CURRENT HOURS
We are open for wine and our light menu FRI – SUN 12PM – 8PM
SPRING HOURS effective MAY 1
Bistro Full Dining THUR – MON 12PM – 8PM
RESERVATIONS
Our Bistro is walk – in only. Please check in with the host and place your name on the wait list.
Visit our Wine Bar in the tent while waiting for your table. Enjoy wine, beverages and light bites.
Sit in our beautiful lawn areas or the shady pergola until your table is ready.
WINE CLUB MEMBER PERK
Members may make reservations up to 30 days in advance or up until 5:00PM the day of.
Call 509-682-2882 ext. 0 for same day reservations!
Email Info@Vindulac.com for advance reservations or log into your account to make a reservation online!
ARE CHILDREN OR PETS ALLOWED?
We welcome you to bring your children and well-behaved leashed dogs to our winery.
Ask your server about our kid-friendly items we have available during your visit.
Request lawn-side seating for your dog when checking in with the host.
Per Washington State Health Code, your dog must remain on the ground or in their own stroller. Dogs are not allowed in the chairs.
Groups of 8 or more
If you have a large group wanting to dine, check in with the host for our seating availability.
Your group may have to be split into 2-3 tables.
The tables may or may not be next to each other.
The tables will NOT be seated at the same time to avoid overwhelming our kitchen.
All guests must be on site prior to anyone being seated.
Seating groups of children first is recommended to avoid long waits for their food.
Bistro Menu
OYSTERS ON THE HALF SHELL
cucumber jalapeno mignonette + lemon
STEAMED LITTLE NECK CLAMS
snap peas, roasted garlic, ‘nduja, white whine + cilantro butter
MEXICAN BLUE PRAWNS
yumi watermelon, hearts of palm, cherry miso vinaigrette + shrimp tajin
GREEN GARLIC FOCACCIA
aleppo, sea slat + olive oil
GAZPACHO
tomato, rainier cherry, cucumber + pickled cherries
MEZZE
carrot hummus, whipped feta, muhammura, castrelvatrano olives + grilled pita
BURRATA
peach, cherry tomato + coriander pistou
S W E E T G E M & ARUGULA C A E S A R
black garlic, huitlacoche, aged cheddar + oregano breadcrumbs
add grilled chicken, steak or steelhead
PURPLE KOHLRABI + GALIA MELON
cashew, mint, yogurt + charred jalapeno aioli
M A R I N A T E D B E E T S
avocado, strawberry chamoy, radish, requesón + puffed wild rice
L A M B A L B O N D I G A S
tomato, peach, pickled habanero, whipped feta + cilantro
W A G Y U B U R G E R
cheddar, lettuce, heirloom tomato, red onion + chile aioli
F R I E D C H I C K E N S A N D W I C H
cabbage, buttermilk dressing, aged cheddar + habanero peach jam
SPINACH CAVATELLI
basil, pistachio, charred corn, roasted pepper + corn cob broth
C O L U M B I A R I V E R S T E E L H E A D
spring pea, asparagus, + morels
G R I L L E D P O R K C H O P
sikil pak, peaches, heirloom tomato + salsa macha
HANGAR S T E A K SALAD
garden greens, seasonal vegetables, garlic scape chimichurri + Point Reyes bleu cheese
KIDS ONLY
M A C & C H E E S E
HOT DOG
BURGER
HUMMUS & VEGGIES
O L I V E O I L B R O W N I E
dulce de leche, vanilla ice cream + candied walnuts
BLACKBERRY ALMOND TORTE
citrus whipped cream, pistachios, toasted coconut
STRAWBERRIES + CREAM
corn cake, basil custard, honey + chocolate masa