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Savor Sarasota 2018

Discover the Flavors of Sarasota During the Annual "Savor Sarasota" Restaurant Week

June 1-14, 2018

This 14-day dining event featuring $32 multi-course dinners and $16 lunches will showcase the region's chefs and the eateries which have helped the area earn the distinction of having one of the highest concentrations of Zagat-rated restaurants in Florida. Click here to see the Bijou Cafe's menus then call 366-8111 for reservations and join us for a memorable meal!  

What better way to enjoy the Bijou Cafe's cuisine than a special prix fixe menu at considerable savings.

2018 FORKS & CORKS WINEMAKER DINNER - Honored Guest Chantal Gonet

Friday, January 26th

Honored Guest Chantal Gonet 



The Hors d’Oeuvres

Salmon roses on cucumber

Fresh Oyster on half shell with rosé mignonette

White peach gazpacho shooters

Petites Brie en croute mirepoix

Phillipe Gonet Signature Brut Blanc de Blanc N/V


The First Course

Avocado and Lump crab Bon Bon with mango crème vinaigrette 

Phillipe Gonet 3210 Extra Brut N/V


The Second Course

Poached Maine Lobster on Brioche French Toast with Truffled Champagne Lobster Hollandaise

Phillipe Gonet Grand Cru Millesieme Brut, 2009


The Third Course

Fresh Herb Roasted Quail with Wild Mushroom Fricassee, whipped potato

Phillipe Gonet Grand Reserve, N/V


The Dessert Course

Meyer Lemon Crème Caramel and fresh berries

Phillipe Gonet Brut Rosé, N/V


One hundred and twenty dollars per person plus gratuity and tax

Call for Reservations - Limited Seating

Soups du Jour

Creamy Mushroom with roasted Chestnuts|Celery Root Crème garnish 8
Chilled Raspberry Champagne| Champagne Granita 8
Shrimp & Crab Bisque 10
French Onion Soup Gratinee 10


Crab & Shrimp Cocktail
Colossal Blue Crab | Traditional sauce| Meyer Lemon Avocado Aioli 18


Nimon Ranch Slow Roasted Prime Rib
Horseradish Sauce | Au Jus | Yukon Gold white cheddar Duchess Potato | Tobacco Onion 45
Poached Maine Lobster
Champagne Hollandaise | Black Truffle Pecorino Risotto | Mote Caviar Crème Fraiche 42

Dessert Special

Chocolate Peppermint Cheesecake
White and Dark Chocolate and candy cane garnish, 10
Thanksgiving at the Bijou


Roasted Sweet Potato Apple Bisque with Cinnamon Crème Fraiche 7
Chilled Raspberry Champagne 7
Shrimp and Crab Bisque, fresh from the sea with a touch of cream and cognac 10
French Onion Soup Gratinee 10


Roasted Amish Raised Tom Turkey
with house made dressing, sweet potato, mashed potatoes, vegetables,
giblet gravy and homemade cranberry sauce 29.95
2013 Lola Pinot Noir, Russian River, 46 bottle, 12 glass
Pan Seared Chilean Sea Bass
Grand Marnier beurre blanc, butternut squash and crab gratin, shaved Brussel Sprouts 44
2014 Sonoma Cutrer Chardonnay, 48 bottle, 12 glass
Australian Rack of Lamb
crusted with dijon mustard and Herbes de Provence, sauced with a cabernet
lamb reduction (two double chops 36) (three double chops 42)
2014 Frog's Leap, Cabernet Sauvignon, Napa Valley, 68, 17 glass


Traditional Homestyle Pumpkin or Pecan Pie
with a dollop of fresh whipped cream 8

To Start

CUP OF SOUP DU JOUR (hot or chilled)
herb croutons, shaved parmesan,
classic garlic dressing, anchovy
With heirloom tomato, avocado, basil vinaigrette



Mint and sweet pea emulsion, sun dried tomato
and feta cheese cous cous

Creamy tomato pesto and shaved asparagus

Maple soy glaze, truffled grilled polenta, warm roasted mushroom salad

petite fennel orange salad and citrus aioli



$32.00 Exclusive of Beverage, Tax and Gratuity
We respectfully request no substitutions or splitting of items.

A Letter From The Bijou Cafe

We are truly grateful that Irma spared us the full wrath of her fury. The Bijou Café never lost power during or after the storm. All of our staff and their families are fine and although some are still without power, they are back to work and eager to start taking care of our valued guests again.

The preparation before, the cleanup and restoration afterward and the agonizing anxiety during Irma was a lifetime experience I'm sure none of us will soon forget. As lucky as we were to escape the brunt of the storm, there are many fellow Floridians and Caribbean neighbors who were not so fortunate.

While we are fully engaged in getting our business running smoothly again we cannot ignore others who are in dire need at this time. Please take the time to consider donating to your preferred charity. Whether small or large, your donation will help restore another person's life and offer some hope.

If you are caught up and done with all things Irma, please join us for Happy Hour and enjoy the adult beverage you deserve. Chef Ryan and his talented team have clean aprons and are awaiting your lunch and dinner orders. Also, please don't forget we are still offering Savor Sarasota menus which are a fantastic value. See the September menu on our blog here.

Give us a call at 941 366-8111 or make reservations online.

We look forward to seeing you, knowing you are well and hearing your stories!

JP & Shay


Please join us on Thursday April 6th for an extraordinary winemaker dinner featuring the renowned wines of Sonoma-Cutrer. Winemaking Director, Mick Schroeter, will be our guest host and speaker.

The dinner starts at 6:30pm and is $95 plus tax and gratuity. The menu is provided below. 

Please call 941.366.8111 for reservations



The Hors d’Oeuvres

PEI Mussel Beignets with Creole Remoulade

Belgian Endive with Maytag blue cheese and candied walnuts

Mote Siberian sturgeon caviar

2014 Sonoma-Cutrer, “The Cutrer” Chardonnay

The First Course

Butter poached Diver Scallops, crispy pork belly, puff pastry and fresh herb citrus beurre blanc

2013 Sonoma-Cutrer, “Les Pierres” Chardonnay

Second Course

Smoked Maple Leaf Farms Duck Breast warm cous cous and chantrelle salad, sour cherry gastrique

2015 Sonoma-Cutrer, Rosé of Pinot Noir, Winemaker’s Release


Fresh berry Gazpacho with green apple sorbet

Third Course

Seared Lamb Tenderloin, rosemary crusted, pink peppercorn demi glace, whipped buttermilk potatos

2015 Sonoma-Cutrer, Pinot Noir, Owsley Vineyard

Dessert Course

Dark Valrhona Chocolate Pots De Crème

2014 Sonoma-Cutrer, Russian River Valley, Pinot Noir

Bijou savor

CUP OF SOUP DU JOUR daily creation | hot or chilled or
SHRIMP & CRAB BISQUE cognac | sherry | cream | (additional 2.00) or
FARMERS MARKET SALAD lettuce mix I tomato I parmesan vinaigrette
MUSHROOM GRILLED CHEESE  shiitakes I creminis I gruyere I semolina bread or
CHICKEN PAILLARD  organic chicken breast I olive oil I garlic I roasted vegetables | sauteed spinach | lemon I butter or
PORK SCHNITZEL  fennel apple salad I arugula I roast apple | herbs de provence I almonds  
$15.00 Exclusive of Beverage, Tax and Gratuity
CUP OF SOUP DU JOUR daily creation | hot or chilled or
SHRIMP & CRAB BISQUE cognac | sherry | cream | (additional 2.00) or
ORGANIC SUPERFOOD SALAD blueberry | spinach | pecan | pomegranate | quinoa
MOULES MARNIERE  PEI mussels | dry vermouth | shallots | tomato | parsley or
ORGANIC SALMON fennel orange salad | parsnip puree | crispy salmon skin chips or
CHICKEN PAILLARD  organic chicken breast I olive oil I garlic I roasted vegetables | sauteed spinach | lemon I butter 
CHOCOLATE HAZELNUT TORTE  creme chantilly | espresso foam or
$29.00 Exclusive of Beverage, Tax and Gratuity
While we are delighted to participate in Savor Sarasota, we respectfully request no substitutions or splitting of items.

Bijou savor


To Start
Cup of Soup du Jour (hot or chilled) or
Shrimp & Crab Bisque additional 2.00 or
BEET CITRUS SALAD ~ Sliced orange, grapefruit, shaved fennel, chevre, almonds sherry vinaigrette on soft lettuce
CAROLINA TROUT ~ pan seared with marcona almonds, brown butter, Meyer lemon or
MUSHROOM GRILLED CHEESE ~ Shitake and cremini mushrooms, Gruyere cheese and semolina bread or
SPINACH & ROASTED TOMATO CAPELLINI ~ Olive oil, roasted garlic and tomatoes, sautéed spinach, basil, Grana Padano
Add grilled chicken additional 4.00
Or shrimp 5.00

$15.00 Exclusive of Beverage, Tax and Gratuity


To Start
Cup of Soup du Jour (hot or chilled) or
Shrimp & Crab Bisque- additional 2.00 or
BEET CITRUS SALAD- Sliced orange, grapefruit, shaved fennel, chevre, almonds
sherry vinaigrette on soft lettuce
CAROLINA TROUT- Pan seared with marcona almonds, brown butter, Meyer lemon or
PORK MILANESE- Panko crusted pork loin, sautéed and served with arugula, capri tomato, lemon and parmesan cheese or
SPINACH & ROASTED TOMATO CAPELLINI WITH SHRIMP- Olive oil, roasted garlic and tomatoes, sautéed spinach, basil, Grana Padano
CHOCOLATE HAZELNUT TORTE ~ Creme Chantilly, espresso foam or
RASPBERRY PARFAIT ~ Grand Marnier cake, Framboise, custard sauce and whipped cream or
$29.00 Exclusive of Beverage, Tax and Gratuity
While we are delighted to participate in Savor Sarasota we respectfully request no substitutions or splitting of items.

Savor Sarasota 2016 OPT forDrupal


To Start
Cup of Soup du Jour (hot or chilled) or
Shrimp & Crab Bisque- additional 2.00 or
Farmer’s market salad- Lettuce mix, tomatoes, fresh herbs, parmesan vinaigrette

SALAD NIÇOISE- Yellowfin Tuna “Rare”, Roasted Peppers,
Haricots Vert, potato, egg, radish, anchovies, olives or
BIJOU BURGER- ground brisket and chuck, char-grilled,
choice of cheese, secret sauce or
PEI mussels, dry Vermouth, garlic, shallots, tomato, parsley

$15.00 Exclusive of Beverage, Tax and Gratuity


To Start
SOUP DU JOUR- Hot or chilled specialty of the Chef or
Shrimp & Crab Bisque- additional 2.00 or
FARMER’S MARKET SALAD- Lettuce mix, tomatoes,
fresh herbs, parmesan vinaigrette

STEAK- FRITES- Grilled flatiron steak served with hand
cut French fries and herbed garlic butter or
CHICKEN PAILLARD- Organic chicken breast, sautéed in olive oil and garlic with
roasted Mediterranean vegetables and sautéed spinach, finished with lemon and butter or
With fennel, orange, tomato and arugula

Amarula Crème Brulee or
Seasonal Berries- with lemon curd and whipped cream or
Bijou’s Assorted Authentic Italian Gelati and Sorbettos

$29.00 Exclusive of Beverage, Tax and Gratuity

While we are delighted to participate in Savor Sarasota we respectfully request
no substitutions or splitting of items.

new menu

Changing the menu for most restaurateurs is a daunting task. There is always the fear that regulars are going to revolt and want the old items back on the menu. On the other hand, there are also the customers who want change and new items to try. So what is a chef to do?

After 30 years (we opened in June 1986) we have become very familiar with our guests tastes and preferences. Sure, there are trends that come and go, but we feel our guests know exactly what they want and what to expect from our kitchen. Quality and consistency is foremost! Cutting edge, experimental cuisine not so much.

With this in mind, we paid homage to my French heritage and introduced our version of some traditional items from France such as Escargots Bourguignon, Soupe a l’oignon gratinee, Ris de Veau, and a Salade Nicoise. On our dinner menu we have added a true Mediterranean style Bouillabaisse served with croutons and rouille, and a Lobster Ravioli with asparagus. For appetizers we're now serving Hudson Valley Foie Gras and a tantalizing Charcuterie Board featuring our own pate. To keep our most ardent traditionalist guests happy we have a section called “Vintage Bijou” with our all time favorites, Roast Duck, Pepper Steak and Lamb Rack. We’ve made a few dessert changes as well and added suggested dessert wines to accompany them.

The most noticeable difference on the menu is a clean, bold, new typeface and minimal writing and descriptions. Research shows the average diner spends about 102 seconds looking at the menu before making a decision to either order or ask the server for more information. Our new look will make your menu perusing easier, although the delicious new choices will still challenge your decision making!

For a close up look at the new menus please see our new menu.  We’re sure you’re going to be very pleased!

wine tasting 

Join us for the return of First Friday wine tastings at the Bijou Café on Friday, May 6th.  Admission is $20 and this gives you access to some of the finest wine selections in town! We'll pick some of our favorites to delight your palette and wine merchants will be pouring some of the best juice for your enjoyment. 

The tasting starts at 5:00 pm and we recommend showing up fashionably early! It's first come first serve and you'll want to savor every last drop. Our always pleasant Bijou team will be passing around delicious hors d'oeuvres as well as a plentiful cheese board to accompany your wine  selections. Your taste buds will be exploding with gratitude. 

Interested in wines by the bottle? As a bonus, we're offering special promotions during the event. We offer competitive pricing and an added 10% discount when you buy by the case. This way you can mix and match!

We look forward to seeing you at the wine tasting! Drop us a line if you have any questions 941-366-8111. No reservations needed, just show up and enjoy. Most of the art galleries and shops have extended hours on First Fridays, and there is almost always free entertainment on some of the downtown corners! So grab your friends, stop by the tasting, join us for dinner afterwards and top off your evening with a stroll around the block.
The Bijou's First Friday Wine Tasting – the place to taste, have a great time and get some amazing wine deals! 

Bijou Cafe Valentines Day Menu Sarasota Restaurant


French Onion Soup Gratinee 10
Our Famous Shrimp & Crab Bisque 8
Puree of Parsnip with green apple emulsion 6
Chilled Raspberry Champagne with Crème Fraiche 6


Seared Hudson Valley Foie Gras - savory brioche French toast, kumquat marmalade 18
Red and Gold Beet Salad - With Buratta cheese, Arugula, basil and strawberry balsamic glaze, olive oil croutons 12


Bijou Surf & Turf - 5 oz Filet Mignon with grilled asparagus and Bearnaise sauce,
Fresh Maine Lobster served out of shell, with drawn butter 48
Pan Roasted Prime Veal Chop - Wilted spinach, celery root puree, dried cherry/Port wine Demiglace 46
Seared Florida Grouper - With shiitake leek fume, haricots verts and potato puree 36
Grilled Rack of Australian Lamb - Three double chops chargrilled and served with a roasted shallot minted demi-glace 39


Flourless Dark Chocolate Terrine - With hazelnuts and passion fruit Anglaise, macerated strawberries 12
Meyer Lemon Curd - Berry compote, shortbread cookie, toasted almonds, crème Chantilly 12


Francoise Montand
Glass 8 Bottle 28


After 30 years of being in business on First Street, the City of Sarasota has decided to give our street a facelift.

This long overdue spruce-up will include the replacement of rusting lamp posts, tired landscaping and utilities.

New wider sidewalks will be installed, which will allow for more outside dining space, better traffic calming and stormwater control. When completed, the corridor connecting the Bijou Café to the Ritz-Carlton will be as grand as the Ritz itself.

Of course all of this comes at a price: Customers may choose not to dine with us because of the construction conditions.

An old joke about rural Maine goes “A lost tourist asks an old farmer for directions, to which the laid back ‘Down Easter replied, “Mister, you can’t get there from here.”

What’s not funny is “You can’t get there from here” has become an idiom that’s repeated every time a driver is lost, confused, or detoured by highway construction.

Businesses, like the Bijou Cafe, rely on customers having an unimpeded path to their doors. “You can’t get there from here” can easily become a convenient excuse for diners to take their business elsewhere.

“You can’t get there from here” does not exist in our current state of mind. It has been replaced by a can-do attitude. With a little imagination think of the Pilgrims and other immigrants who crossed treacherous oceans to get here or pioneers who pushed westward across mountains and plains to find new homes in the West. These were not people easily intimidated by challenge; they wouldn’t be intimidated by today’s orange barrels at road construction sites. The barrels would be welcome beacons to safely guide them to their destinations.

To deal with these perceptions, we offer a few tips:

While the street is under construction, there is no on-street parking on First Street. All other parking on nearby streets is unaffected and the Palm Avenue free parking garage is only half a block away.

We have complimentary valet parking for lunch and dinner. If the valet is not posted at the front door, he will be stationed right around the corner on Pineapple Avenue. Look for the bright red umbrella. You will still be only a few steps from our entrance.

We have established a great working relationship with the construction company and the city liaison. They are doing their best to keep the dust, noise and inconvenience down to a minimum. Should you have any concerns about getting here, please let our management know, and we will address them immediately.

We are cooperating with other businesses on our street and will soon be offering fun, value-oriented incentives to keep traffic flowing.

We’ll keep you posted, but in the meantime, “Please pardon our dust!”




French onion soup is a wonderfully warm soup identified by many as comfort food. Onions have long been a part of cooking, and were often identified as food used by the poor since they stored well, grew easily and were plentiful. The reason this particular onion soup gets labeled as French is due to several “origin” myths regarding its creation. It is said that King Louis XV or XIV created the dish at a hunting lodge after returning from a hunt and finding the cupboard bare of much beyond some stale bread, onions and champagne. Though the story may be myth, the soup endures.

Classic French onion soup begins with beef stock. Our version uses a combination of beef and chicken stock. We slice Vidalia onions and then caramelize them very slowly which allows them to become sweet. They are then added to the heated stock. We add dry red wine and sherry to the soup to yield a richer flavor.

The French onion soup is topped with a toasted crouton, and then is layered with gruyere cheese. It is placed in an oven proof crock so the cheese gets bubbly, brown and melty, when broiled for a minute or two, before being served. When served in large portions, the heartiness and richness of the soup is a meal in itself. It can also make a lovely beginning soup course when served in smaller portions.

For a special treat as the weather gets cooler, be sure to try our French Onion Soup Gratinee.


J.P. Knaggs, owner of The Bijou Café in Sarasota, recently announced that his restaurant has launched Le Jardin Cuvée Prestige, a Loire Chardonnay vinted exclusively for The Bijou Café in collaboration with the renowned Les Frères Couillaud winery in France.

How did it come about?

"We wanted to introduce our own signature wine to take our fine dining experience to the next level," says Knaggs. "Our good friend and wine guru and importer, Freddy Matson, helped us establish a partnership with Les Frères Couillaud winery to bottle their celebrated Le Jardin Cuvée just for us,” says Knaggs. “For me, this is deeply personal,” he adds. “The wine is a tribute to my mother’s French heritage.” Knaggs’ mother was born in the north of France, near Dieppe in the Normandy region. 

Knaggs notes that sense of place and person profoundly informs his philosophy of fine dining. “In the case of this wine, it's about knowing a variety of elements that influence the vine, including the type of soil it grows in and the people who grow and harvest it. By cooperating with the vintner and importer, we're able to bring a taste of real French wine to Florida at a great price. We hope our guests will enjoy the new wine as much as we enjoyed collaborating with Les Frères Couillaud."

Les Frères Couillaud produces high-quality wines on its family vineyards in the Loire Valley. "The Couillaud family is one of the outstanding winegrowers of the western Loire Valley, "says Knaggs. "They produce Muscadets, Chardonnays and Sauvignon, which are renowned around the world. They follow the tenants of sustainable agriculture, which is very important to me."

Knaggs describes Le Jardin Cuvée Prestige as: “100 percent Chardonnay. It’s refreshing, thirst- quenching and perfect for the Florida climate.” He says the wine offers tropical fruit aromas of pineapples, yellow peaches, apricots and tangerines, which leave "a clean, citrusy fruit in the mouth and a hint of white flinty stone on the finish." Le Jardin Cuvée Prestige is now available by glass and bottle to restaurant guests and will also sell retail by the case or bottle.

Renowned for its award-winning line list, The Bijou Café offers wine tastings on the first Friday of each month during the summer months through October. "With three wine experts pouring at least six wines each, there is always a copious amount of succulent wine to sample," says Knaggs. "Our chefs also prepare a plethora of tasty tidbits to tantalize your taste buds, along with a groaning board of domestic and imported cheeses. It's the perfect time and place to unwind from a long week and savor the delightful pairing of tastes and textures."

For more information or reservations, call 941-366-8111 




A beautiful light pink colour, fresh fruit aromas and refreshing acidity. Miraval’s pure expression of the terroir of Côtes de Provence.
The Miraval Rosé has an attractive, soft blush robe and is beautifully bright. On the nose we are greeted by delicate notes of raspberries, peaches, and white flowers. The expression of the soil is revealed on the palate by its impressive freshness bringing minerality and salinity, a signature of 2014.
Great balance, good length and character.  Now available at the Bijou Cafe by the bottle only!

Learn more about the hollywood connection here !

Served at the bar in the Gossip’s Lounge and outdoor patio.
We do not take reservations for Happy Hour, it is first come first served!
5:00 – 7:00pm Monday thru Saturday
$5.00 well martinis (Cosmos, Margaritas, Lemon Drops, Appletinis, Manhattans)
$5.00 well drinks
$5.00 select red and white wines by the glass (change weekly)
$1.00 off craft and domestic beers
Bar Bite Menu
All $5.00 each
Trilogy of Soups
Pepper Steak “Frikadelles
Pommes Frites
“Bello” Stix
Boerewors “Stukkies
Waffle chips with blue cheese and balsamic glaze
Burger slider
Southern Fried Chicken Bites, Asian Slaw
"I distrust camels, and anyone else who can go a week without a drink. "--Joe E. Lewis

Monday-Friday 11:30AM-2PM
Monday-Saturday from 5PM
Bijou Cafe © 2017 Copyright
1287 First Street
Sarasota FL 34236
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