The Bijou Café is also committed to helping preserve the well being of our planet. We are proud to introduce a seasonal menu with an emphasis on fresh local produce and sustainable, abundant seafood. Your server will be happy to answer all your questions about these presentations.
Starters
DAILY SOUPS
Chef’s daily creations, local and seasonal, hot and chilled
5, 6
SHRIMP & CRAB BISQUE
Cognac, sherry, cream, baby shrimp, blue crab
6, 8
TRIO OF SOUPS
A tasting of the hot and chilled soup du jour as well as Shrimp & Crab Bisque
8
DUCK LIVER MOUSSE
Fresh fruit garni and toasted baguette
13
BIJOU CRAB CAKES
Lump crab, pan-fried with Creole remoulade, small chopped salad 18 entrée available
28
SHRIMP PIRI PIRI
American-harvest shrimp, cayenne, garlic, lemon, served with creamy South-African style grits
15
also available as an entrée
27
BASIL CRUSTED GOAT CHEESE
Oven-baked, tomato marmalade, bread tuilles
14
GRAVLAX
Whipped dill cream cheese, rye croutons, cucumber, egg, capers, red onion
14
MUSSELS KNYSNA
Fresh PEI mussels simmered in dry Vermouth, garlic, shallots, tomato and parsley
14
TUNA TARTAR
On crispy wonton, wasabi cream drizzle
14
SALADS
BIJOU CAESAR
Romaine lettuce, herb croutons, parmesan crisps, creamy roasted garlic dressing, anchovy
9
MOROCCAN SALAD
Fresh Florida citrus, dates, almonds and apples on Romaine greens, silky balsamic vinaigrette
9
SALAD MELANGE
Chopped lettuce, radicchio, spinach, mushrooms, hearts of palm, Applewood-smoked bacon, egg, Point Reyes Blue, herb dressing
12
BEET & ARUGULA
With goat cheese red onions, croutons and white Balsamic vinaigrette
12
MAINS
BRAAIVLEIS” SOUTH-AFRICAN MIXED GRILL
Grilled house made “Boerewors”, lamb chop and strip steak served with South African grits and grilled tomato, Major Grays chutney
30
CHICKEN PAILLARD
Organic chicken breast, sautéed in olive oil and garlic and served with roasted Mediterranean vegetables and sautéed spinach, finished with lemon and butter
20
MARKET FISH
We use only sustainable and abundant species. Presentation and price change daily
YELLOWFIN TUNA (RARE)
Chayote, carrot and lime salad, wonton crisps, orange-ginger emulsion, red chile oil
32
SEASONAL SALMON
Herb crusted, oven roasted, served with wilted spinach and Creole tomato-mustard glaze, mashed potato du jour. Selection changes upon availability…priced daily
BIJOU CRISP ROASTED DUCK
Savory bread pudding stuffing, sour cherry Merlot sauce or Orange Grand Marnier sauce
29
CHAR GRILLED NEW YORK SIRLOIN STRIP
Topped with Pt. Reyes bleu cheese butter and crisp Vidalia onion slivers
34
BIJOU’S FAMOUS PEPPER STEAK
N.Y. Strip crusted with black pepper, sautéed and finished with a secret sizzling hot sauce
34
FILET MIGNON
Pan seared with wild mushrooms and garlic, finished with Pinot Noir, rosemary and demi glace
38
AUSTRALIAN RACK OF LAMB
Crusted with Dijon mustard and Herbes de Provence, sauced with a Cabernet lamb reduction and topped with mint “gremolata,”
39
BRAISED LAMB SHANK
Braised in natural juice and red Zinfandel, with mashed potato du jour and braised veg
29
VEAL MILANESE
Panko crusted veal escallop, sautéed, topped with Arugula salad, EVOO and Pecorino slivers
29
SPINACH & ROASTED TOMATO CAPELLINI
Olive oil, roasted garlic and tomatoes, sautéed spinach, basil, Grana Padano
20
Add chicken
6,
shrimp
9
MUSHROOM RAVIOLI
In light lemon cream broth with chopped Portabella, spinach and goat cheese, truffle oil
19
SIDE DISHES
GRILLED ASPARAGUS
truffle hollandaise
9
SEASONAL GRILLED VEGETABLES
8
BABY SPINACH
Sautéed with garlic, tomato and extra virgin olive oil
6
BIJOU’S FAMOUS POMMES GRATIN DAUPHINOIS
cream, garlic, Gruyère cheese, oven-baked and finished under the broiler
9, 11
POMMES FRITES
Roasted garlic aioli and herbs
5
Click here to download the menu
1287 1st Street at Pineapple Ave, Sarasota, FL 34236 941.366.8111
Website Design & SEO Sarasota by Sitemap