SOUP DU JOUR • The Chef’s hot and chilled specialties, change each day cup 5, bowl 6

SHRIMP & CRAB BISQUE • Fresh from the sea with a touch of cream and cognac 8

TRIO OF SOUPS • A tasting of the hot and chilled soup du jour as well as Shrimp & Crab Bisque 8

SALADE LA MAISON • Romaine, Bibb and spinach, artichoke hearts, tomato, red onion and crisp Prosciutto with polenta croutons and Creole dressing 9

CHARCUTERIE PLATE • A classical European medley of sliced Boar’s Head® cold meats including salami, smoked ham, duck patés and chevre, served with cornichons and toasted baguette, petit salad 14

CHICKEN SALAD MADRAS • Roasted free range chicken in a tangy curry and cumin dressing with grapes, almonds, apples 13

BIJOU COBB SALAD • Chicken, tomatoes, onions, avocado, bacon, hard-boiled eggs Point Reyes bleu cheese 13

CAESAR SALAD • Our version of the Classic recipe 8 with spicy grilled chicken 13 fish or shrimp 15

MOROCCAN SALAD • Florida citrus, dates, almonds and apples, balsamic vinaigrette 9

GRAVLAX • House cured salmon, garnished with chopped hard-boiled egg, capers, mustard dill sauce and dark rye toast points 12

BOURSIN-GLAZED SHRIMP • With fresh sliced strawberries and baby arugula, toasted hazelnuts, with sherry vinaigrette and herbed croutons 15

BLACK AND BLUE SALAD Roasted tenderloin of Angus beef with Point Reyes bleu cheese, braised roma tomato, arugula, hearts of palm and crispy fried Vidalia onion 18

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 • A chopped and formed salad of radicchio and spinach, sweet onion, mushroom, bacon, hard-cooked eggs, hearts of palm and Point Reyes bleu cheese, tossed in a creamy herb dressing 10

ARTISANAL CHEESE PLATTER • Chef’s selection of finely crafted imported and domestic cheeses served with warm toasted baguette and a fall selection of dried fruit and nuts 15

GRILLED RACK OF LAMB NOISETTES • Marinated with extra virgin olive oil and fresh rosemary, sprinkling of Feta cheese, tomato and Dijon aioli on a toasted garlic ciabatta 14

CHICKEN MANCHEGO • grilled free range chicken on focaccia with artichoke hearts, olives, prosciutto, sun dried tomato and manchego cheese, herbed evoo dressing 12

BISTRO SANDWICH • Shaved Boars Head® smoked turkey, baked ham, Swiss cheese, lettuce, tomato and very thin sliced cucumbers on marble rye with an original Dijon aioli 10

BIJOU BURGER • Chargilled 8 oz. of fresh ground Black Angus beef, fried potatoes, fresh fruit and choice of cheese 12

HANDMADE RAVIOLI • With spinach and ricotta in a tomato-basil cream sauce 10

JAMBALAYA • Our version of the spicy Louisiana classic with ham, sausage, chicken, and shrimp served with rice and filé 14

CHICKEN LOUISVILLE • Sautéed breast of free range chicken, with crushed pecan crust, Kentucky bourbon pear sauce 12

CHICKEN PAILLARD • Thinly pounded breast of chicken seared in virgin olive oil with fresh spinach, garlic and a squeeze of fresh lemon, served with chargrilled veggies 12

SHRIMP PIRI-PIRI • Spicy, hot, sautéed with garlic, lemon and cayenne pepper a la Mozambique 17

SIGNATURE CRABCAKES • Fresh jumbo lump crab meat sautéed and served with remoulade sauce, petit salad 18

LAMB SHANK & GNOCCHI • Braised shank meat, off the bone, with wild mushrooms braised vegetables and its natural jus 17

SALMON POMMERY• grain mustard and dill encrusted filet with tomato tarragon sauce and sautéed spinach 16

CREPES DE CANARD •Maple Leaf Farms duck leg confit in a savory ragout with mushrooms and sweet peas 15

SHRIMP MONTPELIER • with pappardelle in a light white wine sauce with leeks, capers, garlic, fresh tomato and a touch of cream 17

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

Our Chef will be happy to accommodate your special dietary requirements whenever possible

We accept Visa, MasterCard, American Express, Diners Club and Carte Blanche With your approval, a gratuity of 20% will be added to the check for all parties of 8 or more people. For the comfort and convenience of all our guests please limit cell phone usage to the lobby or outside