Vue 49 Village Way Hudson, OH 44236 • 330-650-1883



Weekend Brunch
Bar Menu
Bar Dining
Beer Available
Full Bar
Wine Available
Chef's Table
Outside Patio
Personal Wines Welcome (Corkage Fee)
Takeout Available
Wheelchair Access
Private Rooms Available


Public Lot

Payment Methods

Private Rooms
yes, please call

Monday - Saturday
11:30am - 4:45pm

Sunday Brunch
10:30am - 2:45pm

Monday - Thursday
5:00pm - 10:00pm

Friday - Saturday
5:00pm - 11:00pm

3:00pm - 8:00pm 11:00pm

Vue Dinner Menu

Dinner Autumn 2006 – Nosh –

Our Ever Changing Soup – 7.

Mussels with Chorizo and Fennel – 10.

Fried Cauliflower and Zucchini with Romesco Sauce – 7.

*Ahi Tuna Wrapped in Serrano Ham – 14.

Shrimp and Garlic with Smoked Paprika and Piquillo Peppers – 11.

Blue Crab Stuffed Piquillo Peppers – 12.

Chef's Daily Choice of Imported Cheese and Meats – 12.

Lobster Tempura Roll with Thai Chilli Sauce – 12.

Goat Cheese Ravioli with Wild Mushrooms and Rapini – 10.

*Kobe Beef Short Ribs with Horse Radish Mash-12.

*Bacon and Quail Eggs on Country Bread-8.

– Greenery –

Autumn Salad of Endive and Comice Pear – 9.

Baby Greens with MArcona Almonds and Sherry Vinaigrette – 9.

Caesar with Bocarones and Grissini – 9.

Heirloom Beet Salad with Apples and Goat Cheese – 10.

Wedge with Cabrales Vinaigrette and Bacon Lardons – 9.

Arugula Salad with Orange and Fresh Fennel– 8.

Dinner Is Served…

* Atlantic King Salmon with Potato Confit, Chanterelles and "Bernaise" – 25.

*Roasted Chatham Cod with Clams and Chorizo Crushed Potatoes – 27.

*Lobster Bouillabaisse – AQ.

*Carmelized Sea Scallops with Wild Mushroom, Salsify and Roasted Shallot Jus – 27.

Garganelli ala Paolo with Peas, Prosciutto and Rose – 19.

*Roasted Duck Breast with Cauliflower Cous Cous and a Port Reduction – 24.

Pan Roasted Organic Chicken Breast with Butternut Squash Risotto – 26.

*Flat Top Seared Double Cut Pork Chops with Sweet Potato Gnocchi and Braised Red Cabbage – 26.

*Rack of Australian Lamb Hinted by Juniper and Rosemary with Roasted Parsnips and Pumpkin Puree – 29.

*Roasted Veal Tenderloin Wrapped in Smoked ham with Baby Brussels and Sauce Robert – 28.

*Certified Angus Beef Tender Medallions with Parmentier Potatoes and Young Root Vegetables-29.

Our Chef's Nightly Degustation Menu-AQ.

Our Chef's Nightly Vegetarian Degustation Menu AQ.


Marsala Glazed Thumbalina Carrot Confit – 6.

Boulangere Potatoes – 6.

Risotto ala Roberto – 6.

*8 oz. Lobster Tail – AQ.

Cauliflower Gratin - 6.

Bistro Menu Autumn 2006 Available in the Bar

With Fingers…

Cauliflower and Zucchini with Romesco Sauce – 7.

Chips and Molten Blue Dip – 5.

Tomato, Olive and Mozzarella Bruschetta – 6.

Pommes Frites Three Way – 5.
Sea Salt, Truffle and Parmesan or Papas Bravas.

Chicken Pinchos – 8.

Lobster Tempura Roll with Thai Chili Sauce – 12.

*Burger and Frittes — Its Your Call – 12.

With Fork…

Mussels with Chorizo and Fennel– 10.

*Liver and Onions with Roasted Potatoes – 12.

Goat Cheese Ravioli with Mushrooms and Rapini– 12.

Fried Calamari with Chili Aioli – 9.

Shrimp and Garlic with Piquillo Peppers – 11.

Ceasar Salad with Bocarones and Grissini – 9.

Want Chicken - 13.

*Want Salmon - 14.

*Want tenderloin - 17.

Pizza Margherita – 8.

Pizza of the Day – AQ.

Executive Chef Robert Ledzianowski