Soup du Jour - hot and chilled specialties of the chef, changes daily 6
Shrimp & Crab Bisque - fresh from the sea with a touch of cream and Cognac 8
Trio of Soups - a sampling of the hot and chilled soups as well as the Shrimp & Crab Bisque 8
Trilogy of Pate - combination of homemade duck liver mousse with a white wine aspic, truffle mushroom terrine, and pork paté served with a petit salad and toasted baguette slices 14
Gravlax - house cured salmon with chopped hard boiled egg, capers, red onion and a mustard dill sauce with dark rye toast points 12
Shrimp Piri Piri - very spicy, from Mozambique, sautéed with garlic, lemon, cayenne pepper 14
Signature Crabcakes - sautéed fresh jumbo lump crabmeat, Louisiana remoulade sauce and petit salad 18
Crepes de Canard -Maple Leaf Farms® duck leg confit in a savory ragout with mushrooms, peas14
Handmade Ravioli - with fresh spinach, Parmesan and Ricotta in a creamy tomato basil sauce 8
Artisanal Cheese Platter - the Chef’s selection of finely crafted imported and domestic cheeses Served with warm toasted baguette and seasonal dried fruits and nuts 15
Salads
Caesar Salad our version of the classic, tossed with home baked croutons and aged Romano Parmesan 8
Moroccan Salad - fresh citrus, apples, dates and almonds, with silky Balsamic vinaigrette 9
Roasted Beet & Chevre – Organic red and yellow beets, mixed baby greens and spinach with black pepper seasoned goat cheese and orange mint dressing 10
Salade Melange - chopped lettuce, radicchio and spinach, sweet onion, mushroom, bacon, hard-boiled egg, hearts of palm and Point Reyes Bleu cheese tossed in a creamy herb dressing 10
Boursin Glazed Shrimp - with fresh strawberries and baby arugula, toasted hazelnuts, sherried vinaigrette and herbed croutons 15
Salade la Maison – romaine, bib and spinach, artichoke hearts, tomato, red onion and crisp prosciutto with polenta croutons, Creole vinaigrette 9
Side Dishes
Our Famous Pommes Gratin Dauphinois - No visit to the Bijou is complete without a taste of these delectable potatoes. Smothered in cream with a hint of garlic, baked to a bubbling golden brown with Gruyere cheese, there’s more than enough for two! 9
Grilled Asparagus - with Hollandaise sauce 7
Baby Spinach - sautéed with garlic, tomato and extra virgin olive oil 6
Mushrooms - wild and domestic, sautéed with sherry 6
Fowl
Maple Leaf Farms® Roast Duckling - slow roasted, boned and served extra crispy with a dried cherry and apricot bread pudding with Port wine cranberry-cherry sauce 28
Roasted Half Chicken - free range chicken roasted with herbes de Provençe and served atop white bean cassoulet with natural glaçe de viande 22
Chicken Paillard - a thin scaloppini of chicken breast quickly seared in a touch of virgin olive oil, with garlic and fresh lemon, served with spinach and grilled veggies 19
From the Sea
Fresh Fish du Jour - each night our chefs prepare the days catch in an exciting and different way (market price)
Salmon Pommery - grain mustard and dill encrusted filet with tomato tarragon sauce and sautéed spinach 24
Shrimp Montpelier - served with pappardelle in a light white wine sauce with leeks, capers, garlic, fresh tomato, and a touch of cream 26
Shrimp Piri-Piri - from Mozambique, spicy, hot, sautéed with garlic, lemon and cayenne 26
Signature Crabcakes - pan sautéed jumbo lump crabmeat, petit salad and our special Louisiana style rémoulade sauce 27
From the Land
Lamb Shank & Gnocchi – Braised shank, off the bone, with wild mushrooms, braised vegetables and its natural jus with gnocchi 24
Prime Rib of Pork – White Marble Farms® rib of pork, roasted with fines-herbes and Dijon mustard, sliced and served with caramelized onion marmalade 25
Veal Louisville - a thin cutlet of veal, lightly breaded with crushed pecans, sautéed and served with a unique sauce of Kentucky Bourbon, pears and a touch of cream 26
Veal Sweetbreads Saltimboca – sautéed in brown butter with lemon and Riesling, and finished with prosciutto de Parma, sage and Parmesan 28
New York Strip Steak - trimmed in house from a sirloin of Black Angus Beef, char grilled to your liking and served with Bearnaise sauce 32
Bijou Pepper Steak - the same cut of beef, encrusted in fresh cracked black pepper, then pan sizzled in an outrageous spicy hot sauce 32
Pan Roasted Filet Mignon – dry rubbed with sel de gris and garlic, pan roasted with butter and served with reduced pan juices Worcestershire sauce and demi glace 32
Black Angus Ribeye – grilled to perfection and topped with maitre d’ hotel butter, crisp Vidalia onion curls 36
Special Feature
Our Famous Jambalaya – our version of the spicy Louisiana classic with Cajun sausage, Tasso ham, chicken and shrimp served with rice and file 24
From the Garden
Mushroom Crepes and Gnocchi - with braised endive and grilled asparagus 19
Handmade Ravioli - with fresh spinach, Parmesan and ricotta in a creamy tomato basil sauce 17