Bijoux

Name: Bijoux
Address: 5450 W. Lovers Ln., 75209, TX, 75209
Telephone: 214-350-6100

5450 W. Lovers Ln., Dallas, TX 75209, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-11:00PM •Saturday: 5:30PM-11:00PM •

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Details

Cuisine: French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

CHEF’S TASTING MENU

ROASTED BEET SALAD

| spiced pecans and Jerez vinegar | 2005 Château de Valmer Chenin Blanc, Vouvray

GINGER-SHIITAKE BROTH

| smoked duck breast and scallions | 2005 Château Ste. Michelle “Eroica” Riesling, Columbia Valley

PAN SEARED SCALLOP

| fava bean, tomato, onion | 2005 Marco Felluga Pinot Grigio, Collio

EASTERN SPOTTED SKATEWING

| fennel, strawberries, balsamic brown sugar syrup | 2005 Hangtime Pinot Noir, Edna Valley

TEXAS QUAIL

| bacon, red cabbage, spatzel | 2003 Château Sissan Merlot, Bordeaux

HUDSON VALLEY FOIE GRAS

| black grapes and verjus | 2004 Château Rieussec Sauternes

PAN SEARED FILET

| twice baked fingerling potato and truffled jus | 2001 Château Larose-Trintaudon Cabernet Sauvignon, Haut-Médoc

BIJOU

| pissaladière, sundried tomato jam | 2005 Domaine de Ménard Colombard/Sauvignon Blanc, Gascony

DESSERT SERVICE

| Graham’s Six Grapes Port | 2005 Torbreck “The Bothie” Late Harvest Muscat, Barossa Valley

PRIX FIXE

1ST COURSE

CORN CHOWDER

brown butter, crème fraîche, crispy shallots

SALAD OF MIXED GREENS

Farmers’ market vegetables, fine herbs, thyme vinaigrette

FAVA BEAN AGNOLOTTI

beurre noisette, Parmigiano-Reggiano, truffles

TASTING OF CRAB

cake, salad, mustard sauce

WILD CAUGHT PRAWNS

Spanish chorizo, caramelized onions, Brussels sprouts

DIAMOND RANCH QUAIL

sunchoke puree, toasted almonds, golden raisin sauce

SLOW BRAISED PORK BELLY

young carrots, micro greens, morel mushroom cream sauce

HUDSON VALLEY FOIE GRAS

buttermilk biscuit and “black and blue” berry compote

FISH

PAN SEARED SCALLOPS

asparagus, creamy polenta, Tellicherry pepper sauce

SCOTTISH SALMON

roasted fingerling potatoes, pickled spring garlic, bacon vinaigrette

EAST COAST HALIBUT

baby bok choy, carrots, pickled cucumber

MEAT

YOUNG PHEASANT BREAST

Israeli couscous, wild mushrooms, purple mustard

LAMB LOIN

mint roasted fennel, house made tagliolini, pistachios

ROASTED FILET OF BEEF

haricots verts, truffled potato purée, veal jus

PRIX FIXE

VEGETARIAN

TRUFFLED RISOTTO

carnaroli rice, Parmigiano-Reggiano, shaved truffles

CHEESE COURSE

EWE’S BLUE

iceberg wedge, red onion relish, crouton

MIMOLETTE

braised beef on toast, pepperade

COWGIRL’S ST. PAT

blackberry blintz, sicilian lemon honey

DESSERT COURSE

CARROT BABY CAKE

spiced carrot syrup, pineapple confit, cream cheese sherbet

CHOCOLATE RASPBERRY TART

vanilla ganache, raspberry mousse, Manjari chocolate sorbet

MASCARPONE PANNA COTTA

strawberry citrus marmalade, rhubarb soup, yuzu gelée

MANGO FINANCIER

mango soufflé glacé, Tandoori almond cake, banana sorbet

WARM ALHAMBRA CAKE

hazelnut crème caramel, linzer biscuit, burnt sugar ice cream