The menu

The house classics come first: French onion soup, escargots in garlic butter, lobster bisque and pan-seared foie gras. The Spécialités de la Maison serve two and are the reason many people come, including Dover sole meunière and whole roasted turbot, both deboned tableside, a dry-aged côte de boeuf and a Colorado rack of lamb. Chocolate and lemon soufflés are made to order, so ask for one when you order dinner. Every entrée comes with the house salad.

Wine and the lounge

The wine list is Jean-Michel's own selection, poured by the glass and the bottle, and the Sitzmark describes it as more than 350 French references. The lounge area pairs it with specialty cocktails for a lighter evening than the main dining room.

Reservations

The restaurant strongly recommends booking, through OpenTable or by phone. It opens for dinner six nights a week and is closed on Sundays; the FAQ has the times.

Take-home and catering

For a night in, the menu includes soups by the quart, kits such as escargots to finish at home, and ready-made entrées. The Left Bank also caters, from dropped-off hors d'oeuvres to weddings and full dinners, with each menu planned over a call with the chef.

Inside Sitzmark Vail

The Left Bank is the restaurant of Sitzmark Vail, a Vail Village hotel on Gore Creek Drive. The hotel's other food and drink option, Archetype Distillery, pours wine-grape gin and vodka cocktails in its tasting room in the same building, an easy first stop before dinner.

Sources: home, dinner menu, Jean-Michel Chelain, catering, Sitzmark Vail food and drink. Checked September 23, 2026.