French 75 - Bonanno Concepts

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French 75 Hero

Join us for lunch,

L’Apero (Happy Hour) or dinner!

Bonjour!

A casual French bistro in Downtown Denver

Imagine nestling into a high-backed, tufted booth and gazing out floor-to-ceiling windows into the bustle of downtown Denver as you lick truffle salt off your fingers…

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French 75 is a nod to the weapon and the cocktail. Frank Bonanno brings together cooking traditions from London, Paris, and America, setting the standard for beauty and precision. We’re designed for interaction, from the long open line and the community tables in the Wine Loft, to the wine that lines the walls. We want our guests to be part of the cooking and serving experience, and our team to be part of the happiness we intend to spread.

Menu

Lunch

Dinner

Desserts

Beverages

L’apero (Happy Hour)

Lunch

Tue – Fri | 11am – 2pm

With Gochujang Butter
12

We like to dip the French Fries in the Garlicky White Wine Broth
16

A Three Day Long Labor of Love, Topped with Melty Gruyere; get it while you can!
17

Baby Romaine, Garlic Parmesan Dressing, White Anchovy
14

Add Chicken +8
Add Salmon* +12
Add Tuna* +10
Add Bacon +3

Grilled Hawaiian Tuna, Mixed Greens, Hard Cooked Egg, Tomato, Potato, Castelvetrano Olive, Lemon Vinaigrette
25

Add Chicken +8
Add Salmon* +12

Warm Honey & Goat Cheese Toast Atop Arugula, Berries and Candied Walnuts in a French Vinaigrette
15

Add Chicken +8
Add Salmon* +12
Add Tuna* +10
Add Bacon +3

Hanger Steak, Romaine, Bleu Cheese, Onion, Tomato, Bacon, Bleu Cheese Dressing
31

With Frites or Salade

Rotisserie Roasted Sirloin, Shaved & Loaded on a LoDough Hoagie for Au Jus Dipping
23

House Slaw, Tomato & Remoulade on a Buttery Hoagie Bun
20

Gruyère, Caramelized Onion, Lettuce, Tomato, Pickle, Green Onion Aioli
18

Handmade Pasta with Foraged Mushrooms, Rich Truffle Cream Sauce & Parmesan
26

Tagliatelle with Fresh Spring Vegetables and Rotisserie Chicken Tossed in Carrot Butter
27

Pressed Pasta with Veal, Beef, Pork, San Marzano Tomato, Parmesan and a Touch of Cream
28

Dinner

Tue – Thurs | 4pm – 8pm

With Gochujang Butter
12

Fig Jam, House Pickles, Crostini
22

Hand Chopped Beef with Truffle, Mustard & Sourdough
18

Radish Salad, Caper Oil, LoDough Sourdough
16

Assorted Salumi with Chef’s Choice of Artisanal Cheeses
26

Plump Burgundian Snails, Garlic Butter, Gruyère — Served with Warm, Toasty Baguette
17

We like to dip the French Fries in the Garlicky White Wine Broth
16

A Three Day Long Labor of Love, Topped with Melty Gruyère; get it while you can!
17

Crunchy Romaine Heads with Tangy Garlic Parmesan Dressing
14

Grilled Hawaiian Tuna, Frisèe, Hard Cooked Egg, Tomato, Potato, Castelvetrano Olive, Lemon Vinaigrette
25

Warm Honey & Goat Cheese Toast Atop Arugula, Berries and Candied Walnuts with French Vinaigrette
15

Choice of French Fries or Side Salad

Rotisserie Roasted Sirloin, Shaved & Loaded on a LoDough Hoagie for Au Jus Dipping
23

Gruyère, Caramelized Onion, Lettuce, Tomato, Pickle & Green Onion Aioli
18
Add Bacon +3

House Slaw, Tomato & Remoulade on a Buttery LoDough Hoagie
20

Mussels, Shrimp and Bay Scallops in a Bright Tomato Broth with Toasted Garlic Bread
32

Pressed Pasta with Veal, Beef, Pork, San Marzano Tomato, Parmesan & a Touch of Cream
28

Handmade Pasta with Foraged Mushrooms, Rich Truffle Cream Sauce & Parmesan
26

House Made Tagliatelle Noodles, Pulled Rotisserie Chicken and Fresh Spring Vegetables Tossed in Carrot Butter
27

Sauce Dijonnaise, Crispy Frites
6 Oz Filet Mignon 42
8 Oz Prime Butcher’s Cut 38

Half a Juicy Roasted Rubbed with Gochujang Butter and Served With Grilled Asparagus & Crispy Frites
32

Potato Fondue, Charred Cipollini Onion, Sherry Demi Glace
41

Confit Duck Leg, Frisée, Snap Peas, Bacon Vinaigrette
35

Seared Branzino Filet, Grilled Romesco, Potato Rosti, Urfa Pepper Beurre Blanc
34

Trumpet Mushrooms, Dukkah, Prosciutto Brown Butter Carrot Puree, Asparagus Salad
33

Desserts

A True Classic – for a Reason!
11

Chocolate, Chocolate, and more Chocolate, with Chantilly Cream
11

A Sweet Return To Spring
11

Rotating Flavors for the Season
5

Beverages

Rittenhouse Bonded Rye, Peychauds, Angostura, Absinthe
16

Patron Silver, Ancho Reyes Rojo, Del Maguey Vida Mezcal, Pineapple, Aleppo-Fresno Chile Ice
15

Hanson Mandarin Vodka, Blueberry, Orange, Lemon, Aquafaba, Soda, Chocolate Bitters
14

Tito’s, Lillet Blanc, Pear-Sage Syrup, Lime
15

Matcha-Infused Ketel 1, Housemade Pistachio Orgeat, Lime, Pamplemousse
14

Woody Creek Rye, Dom Benedictine, Macadamia Nut Liqueur, Vermouth, Orange
16

Bombay Gin, Lemon, Champagne
13

Patron Silver, Aperol, St Germain, Grapefruit
14

Woody Creek Gin, Pamplemousse, Tarragon-Mint Syrup, Bubbles
14

Breckenridge Spiced Rum, Ginger-Honey Syrup, Lemon, Prosecco
13

NA Gin, NA Prosecco, Lemon
13

22

13

14

15

15

16

15

13

14

15

15

13

10

9

8

10

9

4

2

6

4

11

L’apero (Happy Hour)

Tue – Thurs | 4pm – 6pm

3

3.5

5.75

5.75

5.75

Baguette, Rich Country Butter & Lavender Sea Salt
5

Chef’s Selection of House Cured Meats and Artisanal Cheeses
14

Mussels, Garlicky White Wine Broth and Toasty Fries to Soak Up the Extra
12

Fig Jam
10

9

13

10

6

6

Refills +4

*These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Hospitality Included

The CHP (Creating Happy People) Fee included in your total supports the entire team behind your experience.

see the whole calendar

Easy Game Day Food: French Dip Sliders

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How It Began

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Host a Private Event

High backed tufted booths, an open kitchen and grand staircase set the stage for elegant French fare and classic brasserie favorites. Parties are available in the private wine loft or as full restaurant buyouts.

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