With fresh sliced strawberries and baby arugula, toasted hazelnuts, with sherry vinaigrette and herbed croutons.
Caesar Salad
Charcuterie Plate
A classical European medley of sliced cold meats including salami, smoked ham, duck pates and chevre, served with cornichons and toasted baguette, petit salad.
Chef Dylans' Quiche Du Jour
Gourmet quiche changes daily. Served with an haricot vert/ preserved lemon salad and fresh fruit.
Chicken Salad Aloha
Roasted chicken tossed with pineapple, toasted almonds, and raisins in a light mayonnaise/sour cream dressing with a petite salad dressed with an herb vinaigrette.
House cured salmon, garnished with cucumber salad, hard boiled egg, capers and sweet onion, toast points.
Moroccan Salad
Florida citrus, dates, almonds and apples, balsamic vinaigrette.
Salade Melange
A chopped and formed salad of radicchio and spinach, sweet onion, mushroom, bacon, hard-cooked eggs, hearts of palm and Maytag bleu cheese, tossed in a creamy herb dressing.
Shrimp & Crab Bisque
Fresh from the sea with a touch of cream and cognac.
Soup Du Jour
The Chef's hot and chilled specialties, change each day.
Sandwiches
Bijou Burger
Chargrilled 8 oz. of fresh ground beef, fried potatoes, fresh fruit and choice of cheese.
Bistro Sandwich
Shaved Boars Head smoked turkey, baked ham, Swiss cheese, lettuce, tomato and very thin sliced cucumbers on marble rye with an original Dijon aioli.
Chicken Breast Cote D'Azur
Seasoned grilled chicken scallopini, sliced and topped with grilled red onion and sweet peppers, melted Swiss cheese and served on herbed focaccia bread.
Grilled Rosemary Lamb
Marinated with extra virgin olive oil and fresh rosemary, sprinkling of Feta cheese, tomato and Dijon aioli on a toasted baguette.
Mediterranean Medley
A combination of fresh hummus, tabbouleh salad and an olive tapenade served with warm pita bread wedges, petit salad.
Prosciutto Mozzarella
Fresh basil and roasted tomato on a Ciabatta roll with artichoke and arugula salad.
Specialties
Pommes Gratin Dauphinois
No visit to the Bijou is complete without a taste of these delectable potatoes. Smothered in cream with a hint of garlic, baked to a bubbling golden brown with Gruyere cheese, there's more than enough for two
Entrees
Chicken Louisville
Sauteed breast of chicken, with pecan crust, Kentucky bourbon pear sauce.
Chicken Paillard
Thinly pounded breast of chicken seared in virgin olive oil with fresh spinach, garlic and a squeeze of fresh lemon, served with chargrilled veggies.
Handmade Ravioli
With spinach and ricotta in a tomato-basil cream sauce.
Jambalaya
Our version of the spicy Louisiana classic with ham, sausage, chicken, and shrimp.
Lamb Shank
Braised slowly until fork tender in a Burgundy lamb demiglace sauce
Moroccan Cornish Hen And Couscous
With preserved lemon, saffron, olives, raisins, and artichokes.
Pan Roasted Petite Filet Mignon
And mushroom rissole potato served with caramelized shallots and green peppercorn sauce.
Salmon Pommery
Grain mustard and dill encrusted filet with tomato tarragon sauce and sauteed spinach.
Shrimp Piri-Piri
Spicy, hot, sauteed with garlic, lemon and cayenne pepper.
Signature Crabcakes
Fresh lump crab meat sauteed and served with remoulade sauce, petit salad.
Tuscan Rosemary Brochette
With fresh Mozzarella, eggplant and sweet peppers, served with five cheese beggars purse pasta.
Dinner Menu
Appetizers
Artisanal Cheese Platter
The Chef's selection of finely crafted imported and domestic cheeses. Served with warm toasted baguette and fresh fruit.
Gravlax
House cured salmon, fresh dill and lemon, toast points, caper sand cream cheese.
Handmade Ravioli
With fresh spinach, Parmesan and ricotta in a creamy tomato basic sauce.
Mediteranean Medley
A combination of hummus, tabouleh, and olive taponade served with feta cheese and warm pita bread triangles.
Shrimp And Crab Bisque
Fresh from the sea with a touch of cream and cognac.
Shrimp Piri-Piri
Very spicy, from Mozambique, sauteed with garlic, lemon, cayenne pepper.
Signature Crabcakes
Sauteed fresh lump crabmeat, Louisiana remoulade sauce, and petit salad.
Soup Du Jour
Hot and chilled specialties of the chef, changes daily.
Trilogy Of Pate
A combination of homemade duck liver mousse with a white wine aspic, truffle mushroom terrine, and pork pate served with a petit salad and toasted baguette slices.
Salads
Bijou House Salad
Crisp and soft lettuces tossed with Florida grape tomato, carrot, cucumber, sweet Vidalia onion, radish and garlic croutons.
Boursin-Glazed Shrimp
With fresh strawberries and baby arugula, toasted hazelnuts, sherried vinaigrette and herbed croutons.
Caesar Salad
Our version of the classic, tossed with home baked croutons and aged Romano Parmesan
Fresh Mozzarella Stack
Layered slices of Buffalo Mozzarella with grilled eggplant, ripe tomato, fresh basil, candied walnuts and aged Balsamic reduction.
Moroccan Salad
Fresh citrus, apples, dates and almonds, with silky balsamic vinaigrette.
Salade Melange
Chopped lettuce, radicchio and spinach, sweet onion, mushroom, bacon, hard-boiled egg, hearts of palm, and Maytag Bleu cheese tossed in a creamy herb dressing.
From the Land
Bijou Pepper Steak
The same cut of beef, encrusted in fresh cracked black pepper, then pan sizzled in an outrageous spicy hot sauce.
Braised Lamb Shank
Simmered gently with fresh rosemary and garlic in a Burgundy and lamb stock until fork tender served with fresh vegetable du jour and its natural sauce.
New York Strip
Trimmed in house from a sirloin of Certified Beef, chargrilled to your liking and served with Bearnaise sauce.
Pan Roasted Filet Mignon
Served with mushroom rissole potato and a caramelized shallot and green peppercorn sauce.
Veal Louisville
A thin cutlet of veal, lightly breaded with crushed pecans, sauteed and served with a unique sauce of Kentucky Bourbon, pears and a touch of cream.
From the Sea
Fresh Fish Du Jour
Each night our chefs prepare the days catch iin an exciting and different way.
Salmon Pommery
Grain mustard and dill encrusted filet with tomato tarragon sauce and sauteed spinach.
Shrimp Piri-Piri
From Mozambique, spicy, hot, sauteed with garlic, lemon and cayenne.
Shrimp St. Tropez
Served with vermicelli in a light white wine sauce with extra virgin olive oil, basil, garlic, fresh tomato and Calamata olives.
Signature Crabcakes
Pan sauteed lump crabmeat, petit salad and our special Louisiana style remoulade sauce.
Fowl
Chicken Paillard
Boneless breast of chicken pounded very thin then quickly seated in a touch of virgin olive oil, with garlic and fresh lemon, served with spinach and grilled veggies.
Chicken Supreme A La Basquaise
Free range grain fed breast of chicken with a tangy sweet pepper, tomato and onion sauce.
Moroccan Cornish Game Hen And Couscous
Preserved lemon, olives, raisins, saffron and artichoke.
Roast Duckling
Slow roasted, boned and served extra crispy with a fruit dressing and choice of two sauces: traditional orange cognac sauce or fresh raspberry and framboise sauce.
Side Dishes
Baby Spinach
Sauteed with garlic, tomato and extra virgin olive oil.
Grilled Asparagus
With hollandaise sauce.
Mushrooms
Wild and domestic, sauteed with sherry.
Pommes Gratin Dauphinois
No visit to the Bijou is complete without a taste of these delectable potatoes. Smothered in cream with a hint of garlic, baked to a bubbling golden brown with Gruyere cheese, there's more than enough for two.
Desserts Menu
Desserts
Artisanal Cheese Platter
Chef's selection of finely crafted imported and domestic cheeses served with warm toasted baguette and fresh fruit.
Banana's Foster Bijou Style
Fresh bananas, pecans, honey, brown sugar, spiced rum, Bailey's, Grand Marnier and vanilla ice cream.
Bijou Cafe Mile High Pie
An ice cream pie of towering proportions! Chef's selection of Haagen-Dazs ice cream in a homemade brownie crust, then topped with chocolate fudge sauce.
Bittersweet Chocolate Grande Marnier Molten Cake
With raspberry sorbet and vanilla bean creme anglaise
Creme Brulee
Baked custard, scented with orange and vanilla under a crunchy caramelized topping.
Florida's Best Original Key Lime Pie
Made from our own secret recipe, tantalizing tangy and just the right sweetness!
Fresh Berry Sabayon
Fresh seasonal berries topped with a Grand Marnier-custard sauce and whipped cream.
Haagen-Dazs
Flavors of the month (ask your server).
Tart Tatin
Traditional French apple tart a la tatin, slow cooked until caramelized, served with whipped cream.
Totally Awesome Chocolate Madness
Flourless bittersweet chocolate cake with raspberry sauce and whipped cream.
White Chocolate Sour Cherry Bread Pudding
With vanilla bean ice cream and a burgundy stewed cherry sauce.