Bleu Bohème
Coffee with a choice of toasted Country Bread Served with Butter and Jam or 2 Warm Croissants.
Spring Fruits served with fresh Yogurt and Granola sprinkles.
Homemade Waffle served topped with mixed Berries and delicious Whipped Cream.
2 eggs served any style with Apple Smoked Bacon.
Today’s Fresh made Quiche.
Mushroom & Cheese Crêpe.
A warm Flaky Pastry topped with Bacon, Onion and Roasted Thinly Sliced Cut Apple, covered with melted Reblochon Savoie Cheese! | Please Note: After 11:30 am this Tart is served with a Salad, see second page.
Omelet stuffed with Fresh Asparagus and Imported Triple Cream saint André Cheese.
Thin Filet of Atlantic Salmon quickly grilled and served “Benedict” style, with two poached eggs and our Hollandaise Sauce.
Seafood Crêpe served stuffed with Mussels, Scallops and Shrimp.
Paper-thin Meat grilled quickly to retain its juiciness.
Scrambled Eggs served with two Roasted Lamb Chops.
| Assorted Dried and Cured Pork Meats, Sausages and Delicious Patés. | Assorted Dried Sausages: Rosette de Lyon, and Saucisson ā L’ail. | Jambon de Pays, our Dried Mountain Ham. | Mousse de Foie de Canard aux Truffes, Our Duck Mousse with Truffles. | Paté de Campagne au Poivre Noir, a Hearty Country Style Paté with Black Peppercorn.
| Assorted French Imported Cheeses. Served with Dried Fig Terrine and Honey Comb. | Tomme de Savoie, from the French Alps; | Tête de Moine, ”Monk Head” shaving from the Swiss Border; | Fromage de Chêvre, a Sharp Goat Cheese Log. | Saint André, a delicious Triple Cream Cheese. | And Bleu d’Auvergne, the Original Blue Cheese from Auvergne.
A Sample Board with each of the above… to share!
A warm Flaky Pastry topped with Bacon, Onion and Roasted Sliced Thin Apple, covered with melted Reblochon Savoie Cheese! Served with Small Mixed Greens tossed in Vinaigrette.
Caramelized Sweet Onions and Fresh Herbs simmered in a Beef Consommé. Topped with Croutons and Melted Gruyère.
Salad of Fresh Herbs and Bib Lettuce Leaves tossed in our Bleu Bohème Vinaigrette dressing of Olive Oil, Dijon Mustard, a touch of Vinegar, Shallots and Garlic. Topped with Chopped Chives & Scallions, Tapenade Crouton and Roasted Pine nuts.
Heart of Romaine Lettuce. Homemade Caesar Dressing. Topped with Bleu Bohème made Baked Breaded Swiss Cheese Sticks.
Our Twist of the Salade Niçoise, Served with Seared Fresh Ahi Tuna. Dressed with Extra Virgin Olive Oil and Fresh Squeezed Lemon.
Angus ½ lb Burger topped with melted Blue Cheese and lightly Caramelized Shallots. Served with Bleu Bohème French Fries.
| Assorted Dried and Cured Pork Meats, Sausages and Delicious Patés. | Assorted Dried Sausages: Rosette de Lyon, and Saucisson ā L’ail. | Jambon de Pays, our Dried Mountain Ham. | Mousse de Foie de Canard aux Truffes, Our Duck Mousse with Truffles. | Paté de Campagne au Poivre Noir, a Hearty Country Style Paté with Black Peppercorn.
| Assorted French Imported Cheeses. Served with Dried Fig Terrine and Honey Comb. | Tomme de Savoie, from the French Alps; | Tête de Moine, ”Monk Head” shaving from the Swiss Border; | Fromage de Chêvre, a Sharp Goat Cheese Log. | Saint André, a delicious Triple Cream Cheese. | And Bleu d’Auvergne, the Original Blue Cheese from Auvergne.
A Sample Board with each of the above… to share!
A warm Flaky Pastry topped with Bacon, Onion and Roasted Sliced Thin Apple, Covered with Melted Reblochon Savoie Cheese! Served with Small Mixed Greens tossed in Vinaigrette.
Melted Camembert in a box!... Most definitely to share! A Whole Imported Camembert Cheese, Lightly Sprinkled with Calvados Apple Brandy, Baked in its Own Wood Box. Served with Sliced Apple and Baguette Croutons.
Black Mussels steamed in a White Wine broth with Shallots, Garlic and Chopped Parsley.
Same as Moules Marinères, but Finished with a touch of Cream and Chopped Parsley.
Finished in a Blue Cheese Cream Sauce.
Finished in a Garlic Loaded Cream Sauce!
Finished in a Old fashion Mustard Cream Sauce.
Steamed in White Wine with Shallots, Garlic, Tomato, Thyme, Fennel & Fresh basil.
Six Escargots Served in their Shell with Garlic Butter.
A basket of Flash Fried Calamari served with Provencal Aioli and Homemade Tartare Sauce.
Caramelized Sweet Onions and Fresh Herbs simmered in a Beef Consommé. Topped with Croutons and Melted Gruyère.
Our “Fall” Salad of Fresh Herbs and Butter Leaf Lettuce tossed in our Creamy Rocquefort Dressing. Topped with Rocquefort Cheese, Dried Cranberries and Candied Walnuts.
Our Caesar salad; Heart of Romaine Lettuce, Homemade Caesar Dressing. Served with Parmesan Shavings, Soft Boiled Egg and Anchovy.
A Baguette Toast of Crème Fraiche and Chive, topped with Smoked Salmon, Alfafa Sprouts, thinly sliced Red Onions and Capers and a Small Filet of Salmon, served Grilled with mixed Greens and Fingerling Potatoes, mixed with Bits of Smoked Salmon tossed in our Bleu Bohème Vinaigrette.
A Skewer of Marinated Scallops and Shrimp, prepared Grilled and served with a side of Aioli. Mixed Greens dressed with our Bleu Bohème Vinaigrette.
Our Twist of the Salade Niçoise, Served with Lightly Seared Fresh Ahi Tuna. Dressed with our Bleu Bohème Vinaigrette.
Tender Duck and Warm Goat Cheese Salad. Duck Confit, slowly cooked served with Fresh Mixed Greens tossed in our Bleu Bohème Vinaigrette dressing of Olive Oil, Dijon Mustard, and a touch of Vinegar, Shallots and Garlic. Topped with a Warm Goat Cheese Timbale; Marinated Goat Cheese in Herbs and Olive Oil, Toasted Brown on a Baguette Crouton and a Thin slice of Sharp Goat Cheese Buchette. Topped with Chopped Chives & Scallions, Grapes and Shaved Pe
Ripe Avocado, Lettuce, Tomato, Thinly sliced Red Onion, Bell Pepper, Cucumber, Alfalfa Sprouts, Swiss Cheese, Extra Virgin Olive oil and Mayonnaise, Kosher Salt and Cracked Pepper.
Thin slices of Smoked Salmon, Crème Fraiche with Chive, Red Onion, Tomato, Cucumber, Alfalfa Sprouts and Capers.
A Caprese of Tomato Slices, Fresh Mozarela, Basil and a thin slice of Imported French ” Prosciutto”; Extra Virgin Olive Oil, Kosher Salt and Cracked Pepper.
Thinly Sliced Grilled Chicken Breast, Saint André Cheese, Aioli, Lettuce, Tomato and Onion.
Thinly Sliced Marinated New York Steak, grilled served with Avocado, Lettuce, Tomato, Onion, Mayonnaise and Dijon Mustard.
Fresh Rigatoni tossed in Tomato, Spinach and Fresh Basil. Topped with Parmesan Cheese.
Angus ½ lb Burger topped with melted Blue Cheese and lightly Caramelized Shallots. Served with Bleu Bohème French Fries.
Free Range Chicken Breast baked stuffed with Fresh Goat Cheese, Topped with a Wild Mushrooms Cream sauce. Served with Bleu Bohème French Fries.
Bone in Chicken, Slowly Simmered in Red Wine with Button Mushrooms, Bacon, Potatoes and Caramelized Pearl Onions.
Chunks of “Angus” Beef, Slowly Simmered in Red Wine with Button Mushrooms, Potatoes Bacon and Caramelized Pearl Onions. A classic of French Country Cooking!
Paper-thin Meat grilled quickly to retain its juiciness. Served with a Petite Salade and Bleu Bohème French Fries.
Our “Fall” Salad of Fresh Herbs and Butter Leaf Lettuce tossed in our Creamy Rocquefort Dressing. Topped with Rocquefort Cheese, Dried Cranberries and Candied Walnuts. | Or
Caramelized Sweet Onions and Fresh Herbs simmered in a Beef Consommé. Topped with Croutons and Melted Gruyère.
Black Mussels steamed in a White Wine broth with Shallots, Garlic and Chopped Parsley. Served with Bleu Bohème French Fries. | Or
Fresh Filet of Salmon Baked in a Flaky Puff Pastry with Spinach, Mushrooms and carrots; Served with a Beurre Blanc Sauce and Garlic Fresh Herbs Mash Potatoes. | Or
Bone in Chicken, Slowly Simmered in Red Wine with Button Mushrooms, Bacon and Caramelized Pearl Onions. | Or
Chunks of “Angus” Beef, Slowly Simmered in Red Wine with Button Mushrooms, Bacon and Caramelized Pearl Onions. A classic of French Country Cooking!
Homemade Chocolate Mousse.
| Assorted Dried and Cured Pork Meats, Sausages and Delicious Patés. | Assorted Dried Sausages: Rosette de Lyon, and Saucisson ā L’ail. | Jambon de Pays, our Dried Mountain Ham. | Mousse de Foie de Canard aux Truffes, Our Duck Mousse with Truffles. | Paté de Campagne au Poivre Noir, a Hearty Country Style Paté with Black Peppercorn.
| Assorted French Imported Cheeses. Served with Dried Fig Terrine and Honey Comb. | Tomme de Savoie, from the French Alps; | Tête de Moine, ”Monk Head” shaving from the Swiss Border; | Fromage de Chêvre, a Sharp Goat Cheese Log. | Saint André, a delicious Triple Cream Cheese. | And Bleu d’Auvergne, the Original Blue Cheese from Auvergne.
A Sample Board with each of the above… to share!
A warm Flaky Pastry topped with Bacon, Onion and Roasted Sliced Thin Apple, Covered with Melted Reblochon Savoie Cheese! Served with Small Mixed Greens tossed in Vinaigrette.
Melted Camembert in a box!... Most definitely to share! Please allow 10 to 15 minutes. A Whole Imported Camembert Cheese, Lightly Sprinkled with Calvados Apple Brandy, Baked in its Own Wood Box. Served with Sliced Apple and Baguette Croutons.
Black Mussels steamed in a White Wine broth with Shallots, Garlic and Chopped Parsley.
Same as Moules Marinères, but Finished with a touch of Cream and Chopped Parsley.
Finished in a Blue Cheese Cream Sauce.
Finished in a Garlic Loaded Cream Sauce!
Finished in a Old fashion Mustard Cream Sauce.
Steamed in White Wine with Shallots, Garlic, Tomato, Thyme, Fennel & Fresh Basil.
Six Escargots Served in their Shell with Garlic Butter.
A basket of Flash Fried Calamari served with Provencal Aioli and Homemade Tartare Sauce.
Caramelized Sweet Onions and Fresh Herbs simmered in a Beef Consommé. Topped with Croutons and Melted Gruyère.
Our “Fall” Salad of Fresh Herbs and Butter Leaf Lettuce tossed in our Creamy Rocquefort Dressing. Topped with Rocquefort Cheese, Dried Cranberries and Candied Walnuts.
Our Caesar salad; Heart of Romaine Lettuce, Homemade Caesar Dressing. Served with Parmesan Shavings, Soft Boiled Egg and Anchovy.
Warm Goat Cheese Salad. Fresh Mixed Greens tossed in our Bleu Bohème Vinaigrette dressing of Olive Oil, Dijon Mustard, and a touch of Vinegar, Shallots and Garlic. Topped with a Warm Goat Cheese Timbale; Marinated Goat Cheese in Herbs and Olive Oil, Toasted Brown on a Baguette Crouton and a Thin slice of Sharp Goat Cheese Buchette. Topped with Chopped Chives & Scallions, Grapes and Shaved Pear.
Our Twist of the Salade Niçoise, Served with Lightly Seared Fresh Ahi Tuna. Dressed with our Bleu Bohème Vinaigrette.
Homemade Wild Mushrooms Raviolis, Served over a bed of Spinach. White Butter Fresh Herbs Sauce.
Fresh Filet of Salmon Baked in a Flaky Puff Pastry with Spinach, Mushrooms and carrots; Served with a Beurre Blanc Sauce and Garlic Fresh Herbs Mash Potatoes.
Fresh Filet of Northern Halibut baked and served with a Creamy Lobster Sauce on top of Garlic Fresh Herbs Mash Potatoes and Fresh Steamed Asparagus.
Free Range Chicken Breast baked stuffed with Fresh Goat Cheese, Topped with a Wild Mushrooms Cream sauce. Served with Spinach and Garlic Fresh Herbs Mashed Potatoes.
Duck Confit, slowly cooked, served with a Green peppercorn Sauce. Served with Sautéed Green Beans and Bleu Bohème French Fries
Les Cuisines Rurales. Bone in Chicken, Slowly Simmered in Red Wine with Button Mushrooms, Bacon and Caramelized Pearl Onions.
La Bourgogne. Chunks of “Angus” Beef, Slowly Simmered in Red Wine with Button Mushrooms, Bacon and Caramelized Pearl Onions. A classic of French Country Cooking!
La Région Dijonnaise. Rabbit in mustard Sauce! Bone-in Rabbit Brushed in Dijon Mustard, baked with Caramelized Onions, Mushrooms and Potatoes.
The Cut of Meat of the Ancient Parisian Butchers; A delight for meat lovers. Hanger Steak, a flavorful cut of meat prepared Butterflied and grilled to perfection. Topped with a Spoonful of Lightly Caramelized Shallots. Served with Sautéed Green Beans and Bleu Bohème French Fries.
Filet Mignon served with a Side of Three Sauces: Green Peppercorn, Curry and Truffle. Served with Sautéed Green Beans and Bleu Bohème French Fries.
Roasted Rack of Lamb Stuffed with Rosemary and Thyme, Baked Brushed in Mustard and Finished with a touch of Cognac. Served with “Au Gratin” Potatoes.
Homemade Chocolat Mousse, Seasonal Red Berries.
White Chocolate Ice Cream, Fresh Berries and a side of Imported Strawberry Confiture.
Thin Apple Tart served warm topped with a spoon full of double Crème Fraiche.
Dark Chocolate Mousse and Marinated Cherries; Creme Brulée, Crispy Hazelnut Bottom.
Pyramide Shaped Pastry made of Subtle Caramel and Dark Chocolate Mousse with Crispy Hazelnut Bottom. Served with Caramel Ice Cream.
Crepe Stuffed with a layer of the Famous Creamy, Chocolaty Hazelnut Spread. Served with a scoop of White Chocolate Ice Cream.
| Assorted French Imported Cheeses. Served with Dried Fig Terrine and Honey Comb. | Tomme de Savoie, from the French Alps; | Tête de Moine, ”Monk Head” shaving from the Swiss Border; | Fromage de Chêvre, a Sharp Goat Cheese Log. | Saint André, a delicious Triple Cream Cheese. | And Bleu d’Auvergne, the Original Blue Cheese from Auvergne.
Please confirm that this restaurant at this location is permanently closed...