Bleu Boheme

• "Escargots" de Bourgogne en Coquilles, Beurre à l'Ail et Persil $11.50

  Served in their Shell with Garlic Butter.

• Calamars frits, Rouille et Sauce Tartare Maison $9.50

  Flash Fried Calamari served with Provencal Rouille and Homemade Tartare Sauce.

• Soupe à l'Oignon Gratinée $8.50

  Caramelized Sweet Onions and Fresh Herbs simmered in a Beef Consommé. Topped with Croutons and Melted Gruyère.

• Bleu Bohème "Summer" Salad with Tapenade Crouton & Pine nuts $7.50

  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.

• Coeur de Romaine, Battonets de Fromage Frits $12.50 - $14.50

  Heart of Romaine Lettuce. Homemade Caesar Dressing. Topped with Bleu Bohème made Baked Breaded Swiss Cheese Sticks.

• Bleu Bohème Ahi Tuna Niçoise $12.50

  Our Twist of the Salade Niçoise, Served with Seared Fresh Ahi Tuna. Dressed with Extra Virgin Olive Oil and Fresh Squeezed Lemon.

• Rigatoni d'Epinards, Tomates Fraiches et Basilique $12.50

  Fresh Rigatoni tossed in Tomato, Spinach and Fresh Basil. Topped with Parmesan Cheese.

• Bleu Burger $9.50

  Angus ½ lb Burger served with caramelized Shallots, Blue & Swiss Cheese and Bleu Bohème French Fries.

• "Paillards" Bleu Bohème $12.50 - $14.50

  Paper-thin Meat grilled quickly to retain its juiciness. Served with a Petite Salade and Pommes Frites.

Les Planches

• La Cochonaille $10.50

  Assorted Dried and Cured Pork Meats, Sausages and Delicious Patés. Assorted Dried Sausages: Rosette de Lyon, and Saucisson a 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.

• Les Fromages $16.50

  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.

• La Planche Dégustation $28.50

  A Sample Board with each of the above to share!

• Tarte Chaude au Reblochon $11.50

  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.

Les Moules Frites!

• Moules Marinières $9.50 - $18.50

  Black Mussels steamed in a White Wine broth with Shallots, Garlic and Chopped Parsley.

• Moules à la Crème $9.50 - $18.50

  Same as Moules Marinères, but Finished with a touch of Cream and Chopped Parsley.

• Moules au Rocquefort $9.50 - $18.50

  Finished in a Blue Cheese Cream Sauce.

• Moules Saffranées au Fenouil $9.50 - $18.50

  Finished in a Saffron Cream Sauce with Fennel.

• Moules Provençales $9.50 - $18.50

  Steamed in White Wine with Shallots, Garlic, Tomato, Thyme, Fennel & Fresh basil.

• Moules Farçies $9.50 - $18.50

  These Green-Lip Mussels are served Baked. One half of Black Mussels stuffed with Shallots, Garlic, Tomato, Basil, Thyme & Fennel. The other half is stuffed with a Garlic "Escargot like" Butter with Parsley and topped with Bread Crumbs.

La Tradition

• "Escargots" de Bourgogne en Coquilles, Beurre à l'Ail et Persil. La Bourgogne $11.50

  Served in their Shell with Garlic Butter.

• Calamars frits, Rouille et Sauce Tartare Maison, Le Sud $9.50

  Flash Fried Calamari served with Provencal Rouille and Homemade Tartare Sauce.

• Soupe à l'Oignon Gratinée, Les Halles, Paris $8.50

  Caramelized Sweet Onions and Fresh Herbs simmered in a Beef Consommé. Topped with Croutons and Melted Gruyère.

• Raviolis Maison aux Champignons Sauvages, Lit d'Epinards, Beurre Blanc aux Herbes Fraiches $17.50

  Homemade Wild Mushrooms Raviolis, Served over a bed of Spinach. White Butter Fresh Herbs Sauce.

• Coq Au Vin, Les Cuisines Rurales $19.50

  Bone in Chicken, Slowly Simmered in Red Wine with Button Mushrooms, Bacon and Caramelized Pearl Onions.

• Boeuf Bourguignon, La Bourgogne $21.50

  Chunks of "Angus" Beef, Slowly Simmered in Red Wine with Button Mushrooms, Bacon and Caramelized Pearl Onions. A classic of French Country Cooking!

• Lapin à la Moutarde, Région Dijonnaise $26.50

  Rabbit in mustard Sauce! Bone-in Rabbit Brushed in Dijon Mustard, baked with Caramelized Onions, Mushrooms and Potatoes.

• Onglet aux Echalottes, Les Bistros Parisiens $26.50

  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 aux Trois Sauces, Haricots Verts au Beurre et Pommes Allumettes $29.50

  Filet Mignon served with a Side of Three Sauces: Green Peppercorn, Curry and Truffle. Served with Sautéed Green Beans and Bleu Bohème French Fries.

La Saison

• Bleu Bohème "Summer" Salad with Tapenade Crouton & Pine nuts $7.50

  Salad of Fresh Herbs and Bib Lettuce Leaves tossed in our Bleu Bohème Vinaigrette dressing of Olive Oil, Dijon Mustard, and a touch of Vinegar, Shallots and Garlic. Topped with Chopped Chives & Scallions, Tapenade Crouton and Roasted Pine nuts.

• Coeur de Romaine, Battonets de Fromage Frits $8.50

  Heart of Romaine Lettuce. Homemade Caesar Dressing. Topped with Bleu Bohème made Baked Breaded Swiss Cheese Sticks.

• Bleu Bohème Ahi Tuna Niçoise $16.50

  Our Twist of the Salade Niçoise, Served with Lightly Seared Fresh Ahi Tuna. Dressed with our Bleu Bohème Vinaigrette.

• Saumon en Papillote sur Lit de Ratatouille $24.50

  Fresh Filet of Salmon baked wrapped in Parchment Paper over a bed of Ratatouille.

• Filet de Fletan, Sauce à la Langouste $27.50

  Fresh Filet of Northern Halibut baked and served with a Creamy Lobster Sauce on top of Garlic Mash Potatoes and Fresh Steamed Asparagus.

• Supreme de Poulet Farçi au Chêvre, Epinards et Tomates Sechées $22.50

  Free Range Chicken Breast baked stuffed with Fresh Goat Cheese, Spinach and Sun Dried Tomatoes. Served with Garlic mashed Potatoes and Broccolinis.

• Confit de Canard, Sauce au Poivre Vert $25.50

  Duck Confit, slowly cooked, served with a Green peppercorn Sauce. Served with Sautéed Green Beans and Bleu Bohème French Fries.

• Carré d'Agneau Provençal, Ratatouille et Pommes de Terre au Gratin $29.50

  Roasted Rack of Lamb, served with Niçoise Ratatouille and "Au Gratin" Potatoes. Finished with a Truffle sauce.

Les Desserts

• Crème Brulée $6.50

• Mousse au Chocolat, Baies Rouges de Saison $6.50

  Homemade Chocolat Mousse, Seasonal Red Berries.

• Tarte chaude aux Pommes Fines, Crème Epaisse $7.50

  Thin Apple Tart served warm topped with a spoon full of double Crème Fraiche.

• La Pyramide d'Opéra, Glace au Caramel $7.50

  Pyramide Shaped Pastry made of Subtle Caramel and Dark Chocolate Mousse with Crispy Hazelnut Bottom. Served with Caramel Ice Cream.

• "Bombe" au Chocolat $7.50

  Dark Chocolate Mousse and Marinated Cherries; Creme Brulée, Crispy Hazelnut Bottom.

• Leger de Chocolat Tiède et Sorbet à la Framboise $7.50

  Warm Flourless Chocolate Cake served with a Raspberry Sorbet.

• Les Fromages $16.50

  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.