Shitakes and Creminis, creamy Gruyère, semolina bread, petite Caesar salad or pommes frites Pulled Roast chicken with house made pesto dressing, and arugula, on a croissant Open faced marble rye, house cured salmon with horseradish sour cream cheese spread, shaved radish, onions, capers served with a petite Caesar salad Oven-baked, tomato marmalade, bread tuillesįresh PEI mussels simmered in dry Vermouth, garlic, shallots, tomato and parsley Grilled lamb, romaine, feta, olives, artichokes, onion, cucumber, croutons, sun-dried tomato, herb vinaigretteĪ chopped and formed salad of radicchio and spinach, sweet onion, mushroom, bacon, hard-cooked eggs, hearts of palm and Point Reyes Blue cheese, tossed in a creamy herb dressing With goat cheese, red onions, croutons and white Balsamic vinaigretteĬhicken, tomatoes, onions, avocado, bacon, hard-boiled eggs, Point Reyes bleu, Dijon vinaigrette Salad with bacon, tomato, pecans, dried cherries, fried onions and buttermilk ranch dressing I do not want to discourage anyone from dining there it could have been one of the “little off” days we all have.Blackened filet of beef, Maytag Bleu cheese, Neuske’s bacon, red onion, arugula, herbed evooįresh Florida citrus, dates, almonds and apples, balsamic vinaigrette He has been open since 1986 and has expanded the size of the restaurant several times to accommodate the demand. I would like to return when the Chef is actively involved in the preparation of the food. I am NOT complaining about the size of the servings, since it is offered only to offer a chance to sample 3 of their desserts. It consisted of small portions of Banana Croissant Bread Pudding, Chocolate Mouse and Crème Brule: all were good, but the portions were too small to accurately decide how they compared to the same dishes I had had elsewhere. We ordered the Trilogy of Indulgence for dessert. Maybe it was the “cooks” not being as accomplished or caring as the Chef/Owner. I never uderstood what the fried lemon slices added to the dish. Unfortunately the peppers were not properly charred, only a small seared mark on one of the peppers. As reflected by this dish, Bijou is not solely a French Restaurant. I ordered the Shrimp Piri Piri served with Charred Shishito peppers, fried Meyer Lemon slices and creamy Grits. The ratio of crab meat to filler was perfect. My wife ordered the Bijou Crab Cakes and was pleased with the amount of crab meat. The brothers ordered the Crepes D’Agneau which they said were wonderful. POOR KITCHEN MANAGEMENT!! He did agree that it was salty, but did not come out to apologize nor take the item off of our check. Our waitress took our complaint to the Chef who confessed that it was made by the “cooks” and he had not yet tasted it. I complained about the Vichyssoise which was so salty that I could barely finish the small portion. The servings were small as could be expected. The tasting trio was a Cold Soup (Vichyssoise), hot soup (tomato with goat cheese) and a cream soup (shrimp and crab Bisque). My wife and I ordered the same appetizer: A Trio of Soups. I could eat it every day and not tire of it. Both my wife and I wish that we had ordered the same salad. There was a variety of beets served with arugula, Chevre, toasted pecans and balsamic vinaigrette. Our friends (two brothers) both ordered appetizer salads of Roasted Beets. We all were attracted to different items on the menu. It was difficult to decide what to order because there were so many wonderful choices. Our waitress was alwas available and anticipated our needs without being intrusive.
The art work, all original and for sale was wonderful and I could have spent hours looking at it.
0 kommentar(er)
