| Left Bank P Ti Dej The Parisian Brekfast |
$7.50 |
Coffee with a choice of toasted country bread served with butter and Jam or 2 warm croissants |
| Fresh Fruits, Yogur t & Granola |
$9.50 |
Spring fruits served with fresh yogurt and granola sprinkles |
| Bleu Boheme Waffle |
$9.50 |
Homemade waffle served topped with mixed berries and delicious whipped cream |
| Eggs and Bacon |
$9.50 |
2 Eggs served any style with apple smoked bacon |
| Quiche of the Day |
$9.50 |
Fresh made quiche |
| Crepe aux Champignons |
$9.50 |
Mushrooms and cheese crepe |
| Tar te Chaude au Reblochon |
$11.50 |
A warm flaky pastry topped with bacon, onion and roasted thinly sliced cur apple, covered with melted reblochon savio cheese |
| Saint Andre & Fresh Asparagus Omelet |
$10.50 |
Omelet stuffed with fresh asparagus and Imported triple cream saint andre cheese |
| Saumon Benedicte, Sauce Hollandaise |
$14.50 |
Thin filet of atlantic salmon quickly grilled and served benedict style with two poached eggs and hollandaise sauce |
| Seafood Crepe |
$13.50 |
Seafood Crepe served stuffed with mussels, scallops and shrimp |
| Paillards Bleu Bohème and Eggs |
|
Paper thin meat grilled quickly to tetain its juciness |
| 6 oz Chicken Breast and Eggs |
$13.50 |
|
| 6 oz New York Steak and Eggs |
$15.50 |
|
| Lamb Chops & Eggs |
$16.50 |
Scrambled eggs served with two roasted lamb chops |
| La Cochonaille |
$10.50 |
Assorted dried and cured pork meats sausage and dilicious pates. Assorted dried sausage: Rosette de lyon and saucisson a la ai8l jambon de pays, dried mountain ham. Jambon de camard aix truffles duck |
| Les Fromages |
$16.50 |
With tomme de savoie from the french alps, tete moine monk head, shaving from the swiss border, fromage de chevre a sharp goat cheese log, saint andre a delicous triple cream cheese, and bleu d auver |
| La Planche Degustation |
$28.50 |
A sample board with each of the avbve |
| Tar te Chaude au Reblochon |
$11.50 |
A warm flaky pastry topped with bacon, onion and roasted sliced thin apple covered with melted reblochon savoie cheese. Seerved with samall mixed greenns tossed invinaigretee |
| Soupe a Oignon Grantinee |
$8.50 |
Caramelized sweet onions and fresh herbs simmered in a beef consomme, toppped with croutons and melted gruyere |
| Blue Boheme Summer Salad with Tapenade Crouton and Pine Nuts |
$7.50 |
Salad of fresh herbs and bib lettuce levaes tossed in our blue bohemem vinaigreete dressing of oil, dijon mustard a touch of vinegar shalltos and garlic, topped with chopped chives and scallions tape |
| Coeur de Romaine, Battonets de Fromage Frits |
$8.50 |
Heart of romaine lettuce, homemade caesar dressing, topped with blue hoheme made baked breaded swiss cheese sticks. |
| Topped with Chicken |
$12.50 |
|
| Topped with Shrimp |
$14.50 |
|
| Bleu Bohème Ahi Tuna Nicoise |
$12.50 |
Twist of the salade nicoise, served with seated fresh ahi tuna, dressed with extra virgin olive oil and fresh squeezed lemon |
| Steak Hache Frites, Our Bun-less Bleu Burger |
$9.50 |
Angus 1/2 lb burger topped with melted blue cheese and lightly caramelized shallots. Served with blue boheme french fries |
| La Cochonaille |
$10.50 |
Assorted dried sausages: rosette de lyon and saucisson a lail. Jambon de pays, our dried mountain ham. Mousse de foie de canard aux truffes, our duck mousse with truffles. Pate de campagne au poivre |
| Les Fromages |
$16.50 |
Tomme de savoie, from the french alps; tete de moine, monk head shaving from the swiss border; fromage de chevre, a sharp goat cheese log. Saint andre, a delicious triple cream cheese. And bleu dauve |
| La Planche Degustation |
$28.50 |
A Sample Board with each of the above |
| 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 |
| Moules Marinieres |
$9.50 - $9.50 |
Black mussels steamed in a white wine broth with shalltos garlc and chopped parsley |
| Moules Marinieres |
$9.50 - $18.50 |
Black mussels steamed in a white wine broth with shallots, garlic and chopped parsley |
| Moules à la Creme |
$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 Saffranees au Fenouil |
$9.50 - $18.50 |
Finished in a saffron cream sauce with fennel |
| Moules Provencales |
$9.50 - $18.50 |
Steamed in white wine with shallts, garlic tomato thyme fennel and fresh basil |
| Moules Farcies |
$9.50 - $18.50 |
These green lip mussels are served baked. One half of black mussels stuffe with shallots garlic tomato, basil thyme and fennel. The other half is stuffed with a garlic escargot like butter with parsl |
| Escargots de Bourgogne en Coquilles, Beurre a Ail et Persil |
$11.50 |
La bourgogne. Served in their shell with garlic butter |
| Calamars Frits, Rouille et Sauce Tartare Maison |
$9.50 |
Le sud. Flash fried calamari served with provencal rouille and homemade tartare sauce |
| Soupe a Oignon Gratinee |
$8.50 |
Caramelized sweet onions and fresh herbs simmered in a beef consomme. Topped with croutons and melted gruyere |
| Raviolis Maison Aux Champignons Sauvages, Lit Epinards, Beurre Blanc aux Herbes Fraiches |
$17.50 |
Homemade wild mushrooms raviilis, served over a bed fo spinach white butter fresh herbs sauce |
| Coq Au Vin |
$19.50 |
Bone in chicken slowly simmered in red wine with button mushrooms bacon and caramelized pearl onions |
| Boeuf Bourguignon |
$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 A la Moutarde |
$26.50 |
Rabbit in mustard sauce, bone in rabbit brushed in dijon mustard baked with caramelized onions, mushroms and potatoes |
| Onglet aux Echalottes, Les Bistros Parisiens |
$26.50 |
Hanger steak a flavorful cut of meat prepared butterfilld and grileld to perfection topped with a spoonful of lighly caramelized shallots. Served with sauteed green beans and bleu hoheme french fries |
| Filet Mignon aux Trois Sauces, Haricots Verts au Beurre et Pommes Allumettes |
$29.50 |
Filet migno served with a side of three sauces: Green peppercorn curry and truffle. Served with sauteed green benas and bleu hohemem french fries |
| Bleu Boheme Summer Salad with Tapenade Crouton & Pine Nuts |
$7.50 |
Salad of french herbs and bibn lettuce levves tossed in our blue hohenme vinaigretge dressing of olive dijon and a touch of vinegar shallots and garlic, topped with chopped chives and scallions tapen |
| Coeur de Romaine, Battonets de Fromage Frits |
$8.50 |
Heart of romaine lettuce, homemade caesar dressing. Topped with bleu cheese made baked breaded swiss cheese sticks |
| Bleu Boheme Ahi Tuna Nicoise |
$16.50 |
Twist of the salade nicoise served with lightly seared fresh ahi tuna dressed with our bleu boheme 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 a 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 Farcii au Chevre, Epinards et Tomates Sechees |
$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 |
$22.50 |
Duck confit, slowly cooked, served with a green peppercorn sauce. Served with sauteed green beans and bleu boheme french fries |
| Carre d Agneau Provencal, Ratatouille et Pommes de Terre au Gratin |
$29.50 |
Roasted rack of lamb, served with nicoise ratatoulle and au gratin potatoes finished with a ttuffle sauce |
