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(206) 329-3087(206) 329-3087
202 Broadway Ave E, Seattle, WA 98195
beloved to our guest for seven years, onassis pasta. penne pasta, our secret marinade, vegetarian yet resembling a rich steak is the meaty secret of the onassis pasta. a saute' of onion roasted garlic, basil rosemary, oregano, a hint of sun dried tomato & cashews, next add a sliced portobello & the saute' is hence achieved next, a vodka deglaze. a lashing of heavy cream and the infusion of gorgonzola cheese. the garnish of few french cut tomatoes, and slivered fresh basil. this entree is started with our stelter starter salad, both salad & entree are served with our garlic bread.
incredible, portobello mushroom sliced and sauteed with garlic, red onion and our herb blend. deglaze with marsala. next add a generous amount of goat cheese hear the sauce and add a huge hand full of fresh spinach, fold in the spinach but don't wilt to an excess. this entree is garnished with french cut tomato an slivered basil. the entree is started with our stelter started salad, both salad and entree are served with our garlic bread.
a four cheese filled ravioli with a fresh infusion of pesto and pine nuts. (this entree is served with our starter stelter salad. the entree and the salad are both served with our famous garlic bread). contains peanut oil.!!
pasta with broth, the simple ravioli stuffed with asiago, ricotta and parmesan cheese. five ravioli's brought to temperature and basted with a light vegetarian broth. the brodo has the rich characteristics of a beef broth yet is vegetarian. a light rustic parmesan is oven baked till bronze served in a boat, set atop a plate with a liner. (this entree is served with our starter stelter salad. the entree and the salad are both served with our famous garlic bread.
northern italian cream sauce with roasted garlic, diced onion, our special rustic italian spices mixed, hand forged black pepper, sea salt, olive oil, heavy cream, blend of monterey jack cheese and parmesan. the chicken is grilled served sliced atop penne pasta with this traditional northern italian sauce (served with garlic bread) started with a stelter salad and garlic bread slivered basil & spinach and fresh french country cut tomatoes, for inspiring visual and taste sensation.
our famous mac and cheese is a large portion, over broiled topped with parmesan and served with garlic bread. a garnish of chopped tomatoes rests atop. (add a starter caesar salad for $2.99)
an italian rustic pesto with fresh basil, peanut oil, garlic, onion, parmesan, virgin olive oil and sun dried tomatoes. a traditional penne pasta with succulent herbed chicken breast sliced and folded into the rich pasta. a final touch of fresh mozzarella broiled to the melting point, and a garnish of chopped tomatoes. served with our famous garlic bread. (this entree is started with a stelter salad) slivered basil & spinach and fresh french cut tomatoes, for inspiring visual and taste sensation. contain peanut oil.!!
an inspiring rich tomato sauce with capers, onions, garlic and kalamata olives, sauteed and reduced with a hint of marsala and secret herbs creating a very sumptuous sauce. andouille sausage folded with our penne pasta and infused with rich french country dairy, yum!, truly! it's a new sensation. topped with silvered basil, cilantro. (this entree is started with a stelter salad and served with our great garlic bread).
a traditional linguini with simple red sauce and rich parmesan cheese. our succulent red sauce is rich and thick and the simplicity of this pasta keeps this classic in our menu. (add chicken for $3.99)
salsa, jack cheese and chipotle, sour cream, topped with fresh cilantro. (served on 6 inch oval).
our signature roll sliced open stuffed with andouille sausage and jack cheese, oven broiled. (served on 6 inch oval).
mashed potatoes with salt, pepper and butter. (served on 6 inch oval).
a slice of panni toasted with a nice layering of herb cheese. (served on 6 inch oval).
a slice of our famous wasabi tofu oven roasted served atop a crisp panini brushed with olive oil. (served on a 6 inch oval).
no rabbit, simply a tortilla with feta cheese and salsa broiled rolled up. (served on a 6 inch oval).
the greet simple tradition of warm bread & olive oil. four rustic breads with our fabulous balsamic olive oil dredging blend. (served on large oval)
lovely fresh mixed greens tossed with our farm fresh wasabi dressing. fresh french country cut roma tomatoes, walnuts, roasted red peppers, mandarin oranges, hummus and diced red onion. bleu's balsamic onions, bleu's famous wasabi tofu (3 pieces) grilled served atop the greens with a layering of sunflower seeds, sesame seeds, and chopped peanuts. (served with garlic bread)
romaine chopped and tossed with our caesar dressing and croutons. a touch of fresh parmesan served with garlic bread. (topped with a few french country cut tomatoes served with garlic bread). add chicken for $3.99
the stelter salad is a montana tradition which became bleu's house salad back in 1999. fresh greens tossed in our mandarin vinaigrette dressing with french country cut roma tomatoes, hummus, diced red onions, fresh mandarins, topped with sunflower seeds, and (served with garlic bread).
the italians and french are known for dusting goat cheese into a rustic cracker crumb blend and baking it to infuse the flavor of the goat cheese. bleu served fresh greens and our house dressing with four goat cheese rounds served chilled. we top the salad with roasted red peppers caramelized onions, cashews and our farm canned pears in a apple liqueur. served with two of our rustic breads and our balsamic dredging oil.
two flour tortilla's lightly sauced with our famous homemade salsa, jack cheese, fresh green baby spinach, a few selections of roasted garlic, diced red onion, french country cut tomatoes, shredded romaine and fresh cilantro. each tortilla is folded in half and cut into three sections, served with sides of sour cream and salsa.
two soft taco's prepared with flour tortillas lightly grilled, layered with our fresh, fine, fabulous, salsa, diced onion, french country cut tomatoes, fresh cilantro and monterey jack cheese and fresh grilled chicken. (served with slivered romaine and ramekins of our salsa and sour cream).
seven years of established dawn great nacho's, yum!! tortilla chips, layers of salsa and chips, diced onion kalamata olives, hummus, diced tomatoes, feta cheese and monterey jack cheese, broiled. topped with sour cream and fresh cilantro.
our famous grilled cheese with tomato lettuce and onion. served with basil mayo, peach puree and bleu's very own wasabi sauce. (no salad)
a sicily favorite! olive oil brushed atop focotti round, oven broiled till bronze, then topped with our vinti, a tomato relish infused with capers, onions, garlic, cumin and olives. a selection of sausage, cheeses of parmesan and jack cheese oven broiled. (cut to points and garnished with pepperoncini and slivered basil.) oval
the small farms in italy have brought about traditions specific to their region. olive oil brushed atop focotti round, oven broiled till bronze, next top the crisp focotti with a layer of goat cheese. a topping of our vinti relish infused with capers, onions, garlic, cumin and olives. broiled till perfect cut to points! (garnished with french cut tomato, pepperoncini and slivered basil. oval.
duke bradley of verona italy known through fables to host feastings in the town square. his favorite, blue cheese and pears. the duke's favorite should become your favorite. focotti round brushed with olive oil & oven broiled till bronze. next a layering of blue cheese and sliced pears. a hint of the vinti, an oven broil till perfect! cut to points, garnished with pepperoncini and slivered basil) oval
focotti round brushed with olive oil, oven broiled till bronze, top with french cut tomatoes, fresh mozzarella cheese, and broiled to perfection! add fresh basil leaves prior to serving. the perfect hot and cold. served with our vanilla balsamic sauce for infusing to brilliance.
a rustic wooden chop is the foundation of the grazing platter. two and one half ounces of boursin cheese, and a scoop of our country garlic herb cheese in a porcelain round. roasted garlic in olive oil two pickle spears, pickled red onions, blend of kalamata black and pimento stuffed green olives in a porcelain round. bleu's pears soaked in a fresh rosemary apple port, farm canned in mason jar. served with 4 assorted rolls and our balsamic olive oil dredging blend.
a rustic wooden chop board with white porcelain rounds of the following, hummus, tapenade, four fresh tomato slices with a light balsamic sprinkled with hand forged rustic peppers. a medley of kalamata, black and pimento stuffed green olives, fresh caramelized onions, honey cayenne walnuts, gorgonzola cheese, fresh basil and spinach leaves complete this amazing grazing platter. this platter is served with 4 assorted specialty breads & balsamic olive oil dredging blend.
the patricians of ancient athens not only refined decadence they practically invented it. from luxurious bath houses to lead cookware and leading edge philosophy. they brought luxury to its standards we know today. our vegan tapenade is served atop a crisp romaine garnish. a fresh scoop of our hummus, pepperoncini, caramelized red onions, chopped onions, roasted red peppers. two portions of chilled wasabi tofu, roasted garlic. served with four of our rustic breads with our balsamic dredging sauce for whisking the torn bread thought.
a great platter for great people! a selection of brie, boursin herb cheese, gaudy herb cheese, fresh mozzarella with balsamic, ramekins of spicy mustard, roasted garlic, caramelized onions, olive medley & roasted red peppers. (served with four great rolls oven roasted with a balsamic dredging oil in a ramekin).
(open faced) fresh panini bread grilled and topped with a layer of hummus, roasted red peppers, diced tomatoes, a light layer of handmade salsa, red chopped onions slightly browed under the broiler with feta cheese, and a light skew of monterey jack cheese, topped with our famous. kalamata olives, and a drizzle of slivered spinach top, garnish this meal, resting atop of romaine leaf, a knife for slicing. (served with a starter, stelter salad and garlic bread)
realize that a half order is still a whole sandwich bleu is famous for a honkin big fake blt. the base price of fake meat is high on the stock market these days. maybe a women president in the future will control the cost of a fake pig. so order the double if you want it well endowed this classic is served with sliced onion, tomato, basil mayo and peach puree. the sandwich is started with a stelter salad as a 1st up and garlic bread.
boneless skinless chicken breast grilled and set resting atop of foccocia bread with gorgonzola and jack cheese. an accompanying romaine garnish, red onion, tomatoes, and sides of basil mayo and peach puree. ( a first up starter stelter salad with garlic bread).
giant portobello mushroom marinated in our vegetarian marinade. grilled first then oven finished. the portobello is placed atop our foccocia bread with garlic butter and monterey jack cheese. on the side we present romaine garnish, tomato, red onion rounds, roasted red peppers, and a fine basil mayo, and a peach puree. ( a first up starter stelter with garlic bread is a great addition to this meal).
famous!! yes it is!! yum! two pieces of bleu's panini bread, dusted with garlic butter then grilled. now add a heap of shredded monterey jack cheese and a dash of gorgonzola. the wild fresh wasabi is drizzled over the cheese and the whole creation is broiled until melted. assembled with love and sliced on the bias. (on the side) served with a ramekin of wasabi dressing, basil mayo and peach puree, also two tomato slices, four red onion rings, and romaine lettuce. (this entree begins with a starter stelter salad and garlic bread
damn good italian bread! the moist foccocia is grilled and canvassed with our homemade pesto, the fresh mozzarella is sliced laid upon the bread and broiled. a butter flied chicken breast (marinated in mamma mia's special secret spices) perfectly grilled completing this fabulous sandwich. (on the side serve ramekins of basil mayo and peach puree). romaine garnish, two onion rounds and tomato. this entree begins with a stelter salad with garlic bread. (contains peanut oil)
a five ounce portion tuna marinated in tequila, lime, cumin, chipotle spices, two floured tortilla's bleu's homemade salsa. tequila tuna, onions and feta cheese. (oven broiled, served on a oval with shredded lettuce a ramekin of salsa and sour cream).
a delightful breast of chicken grilled, with jack cheese, our famous (vegetarian bacon or (real bacon you choose) served with a romaine garnish, onion rounds, two tomatoes slices and (basil mayo and peach puree served with a multi grain roll and started with a stelter salad and garlic bread).
european in character our chicken marsala is served as an open faced sandwich. delightful chicken butter flied, sauteed with garlic, zesty onions, vanilla marsala and assorted mushrooms, served atop a crisp baguette this marsala is certainly a nice addition to our 7 year old bleu. (served with mashed potatoes and started with bleu's famous stelter starter salad.
Menu for Blieu Bistro provided by Allmenus.com
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