Bleu

Name: Bleu
Address: 10 Market St., 02649, MA, 02649
Telephone: 508-539-7907

10 Market St., Mashpee, MA 02649, US

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

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH

Appetizers

“Fred’s Bacalao” Cod Fish Chowder

Pommes Chips

with Parmesan Cheese and Red Onion

Assorted Baby Organic Green Salad

with Aged Balsamic Dressing

“Les Rillettes” Pork Rib Pate

with Country Toast

Sesame Seared Ahi Tuna

with Asian Slaw with Orange Dressing

Roasted Beet and Goat Cheese Salad

with Walnut Dressing

Classic Caesar Salad

with Heart of Romaine and White Anchovies

Assorted Heirloom Tomato Salad

with Basil Oil and Reggiano Toast

Marinated Sea Scallop Seviche in Lime Juice Over Daikon Radish, Cucumber, a

Bistro Specialties

Roasted Chicken Breast Salad

with Walnut Dressing, French Beans and Roquefort Toast

Pan Seared “Petit Filet” Heirloom Tomato and Mozzarella over Baby Green

Black Forest Ham and Gruyere “Croque Monsieur” on Sourdough Toast

Salmon Paillard Over Spinach and Fennel Salad

with White Truffle Oil Dressing

Lunch Entrees

Black Forest Ham, Swiss Cheese and Mushrooms in Buckwheat Crepe

with a Poached Egg

Home Roasted Turkey Club

with Apple and Dijon Mustard on Cranberry Walnut Bread

Raspberry Honey Glazed Crispy Duck Confit Asparagus, Spinach Salad and Herb

Lobster

with Reggiano Risotto with French Beans and Wild Mushroom

Grilled Lamb Loin Kebab

with Tabouleh and goat Cheese Cucumber Salad

Grilled Tuna “ Nicoise” Over Ratatouille, Arugula Salad, Eggs and Nicoi

Spicy Shrimp Lavash Bread Pizza

with Chorizo, Tomato and Fontina Cheese

Grilled Portobello

with Fig Chutney and Manchego Toast Over Asparagus and Assorted Baby Greens

Grilled Shrimp and Lump Crab in Spicy Coconut Milk Broth and Jasmine rice

Baked Macaroni and Five Cheese

with Chorizo, Roasted Peppers and Scallion

Seared Sea Scallops Spinach Salad

With a Warm Three Tomato and Bacon Dressing, Pommes Paille

Thai Spiced Chicken Salad

with Apples and Cashews, Tarro Root Chips

DINNER

Appetizers

“Fred’s Bacalao” Cod Fish Chowder

Roasted Beet and Goat Cheese Salad

with Walnut Dressing

Marinated Sea Scallop Seviche in Lime Juice Over Daikon Radish, Cucumber, a

“Les Rillettes” Braised Pork Rib Pate

with Country Toast

Shrimp and Lump Crab in Spicy Coconut Milk Broth, Jasmine Rice

Assorted Baby Organic Green Salad

with Aged Balsamic Dressing

Poached Foie Gras “au Torchon” Cranberry-Walnut Bread Asparagus Salad

with White Truffle Dressing

Classic Caesar Salad

with Heart of Romaine and White Anchovies

Sesame Seared Ahi Tuna

with Asian Slaw and Orange Dressing

Garlic Butter Sautéed Wild Burgundy Escargots Over Brioche and Tomato Prov

The Trio for Two

Grilled Lamb Loin Kebab with Tabouleh, Black Pepper Beef Carpaccio Salmon Tartar with Fennel Crème Fraiche and Fried Shrimp Tempura Assorted Tomato Tartar with Basil Oil and Reggiano Toast

Bistro Specialties

Jaret d’Agneau Parmentier Shepherds Pie, Shredded Braised Lamb Shank

with Sweet Onion, Mushrooms and Leeks

Roasted Chicken “Provencal “

with Rosemary, Lavender Sea salt Crust Heirloom Tomato Ratatouille Ragout Sautéed Fingerling Potatoes and Olive Tapenade

Moulard Duck Breast

with Figs and Port Wine Glaze Spring Green Asparagus and Reggiano Risotto

Salmon Baked on Oak Wood Plank

with Lemon Confit Wilted Fennel Spinach “Beurre Blanc”

Entrees

Seared Sea Scallops

with Maple Grapefruit Glaze French Beans Tossed in Walnut Oil, Jasmine Rice and Crab Crispy Wrap

Roasted Filet Mignon

with Roquefort Cheese White Truffle Oil whipped Potatoes and Grilled Heirloom Tomato, Bordelaise Sauce

Steamed Spring Vegetables in Bamboo Tower

With Jasmine Rice and Two Dipping Sauces

Potato Julienne Crusted Halibut Filet Rock Shrimp and Mushroom Duxelle

with Miso Mustard Hollandaise

Roasted Rack of Lamb

with Herbs Goat Cheese Fingerling Potatoes Caramelized Onion Sautéed Spinach with Spring Artichokes

Dessert

Hot Chocolate Truffle Cake

With Vanilla Bean Ice Cream

Bosc Pear Almond Cream Gratin

Caramelized Apple Cider Butter

Caramel Arborio Rice Pudding

Praline Whipped Cream With Raspberry

Caramelized Apple Tart Tatin

With Crème Fraiche

Raspberry Crème Brulee

With Flourless Chocolate Cake