Bijou interior blog

The Bijou Blog

Irma

As we watch this monster storm named Irma churning her way up the peninsula of Florida we are reminded how fragile we human beings truly are.

We are being bombarded with warnings and facts that certainly get one’s attention, “The biggest hurricane ever formed in the Atlantic”, “the longest sustained winds of 185 mph ever” “bigger than the state of Texas”! Catastrophic, deadly, disastrous! 

OK, we get it and we’re taking this seriously. We are busy securing the restaurant which entails a lot of work. We also have an office across the street which is being secured, computers and other electronics safely backed up and turned off.

But more than anything we are concerned for the safety of our employees and their families so we are closing as of 2:00pm today, Thursday 9/7 until Tuesday morning 9/12

We sincerely apologize if this is an inconvenience or a disappointment to anyone but the safety and wellbeing of our Bijou Family comes first before profits.

To all our friends and customers in the path of this storm we say please keep safe and may God bless us all.

Jean-Pierre Knaggs
 

 

AUGUST 1-31, 2017

LUNCH menu

To Start

CUP OF SOUP DU JOUR (hot or chilled)

or

SHRIMP & CRAB BISQUE ($2.00)

or

BIJOU CAESAR

herb croutons, shaved parmesan,

classic garlic dressing, anchovy

 

Entrées

CRABCAKE SLIDERS

Lump crabmeat, spicy remoulade, arugula

and pommes frites

or

MEDITERRANEAN LAMB SALAD 

grilled lamb, romaine, feta, olives, onion, cucumber,

croutons, sun-dried tomato, herb vinaigrette

or

MOULES MARINIERE 

PEI mussels, dry vermouth, garlic, shallots, 

tomato, parsley and pommes frites

or

CAPELLINI PASTA

 olive oil, roasted garlic, tomato, spinach, 

basil,parmesan reggiano  

 

$16.00 Exclusive of Beverage, Tax and Gratuity

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

 

Dinner Menu

 

To Start

CUP OF SOUP DU JOUR (hot or chilled)

or

SHRIMP & CRAB BISQUE ($2.00)

or

BIJOU CAESAR

herb croutons, shaved parmesan,

classic garlic dressing, anchovy

or

ESCARGOTS

à la Bourguignonne,  garlic, parsley, butter, Pernod

 

Entrées

DUCK BREAST

Pan seared and sliced, almond rice pilaf,

raspberry gastrique

 

CAPELLINI PASTA

 olive oil, roasted garlic, tomato, spinach,

basil, parmesan reggiano 

 

YELLOWFIN TUNA 

black pepper encrusted, bok choy, jasmine rice,

wasabi lime sauce 

 

TOURNEDOS OF FILET MIGNON

 5 oz. pan seared, pink peppercorn cognac cream sauce,

buttery red skin mashed potatoes

 

Desserts

BELGIAN CHOCOLATE MOUSSE 

sustainable cocoa beans, whipped cream,

chocolate shavings

or

WHITE CHOCOLATE CHEESECAKE  

blueberry tarragon compote,

cookie crust, whipped cream

or

BIJOU’S ASSORTED AUTHENTIC

ITALIAN GELATI AND SORBETTOS 

 



$32.00 Exclusive of Beverage, Tax and Gratuity

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

June 1-14, 2017

LUNCH

To Start

Cup of Soup du Jour (hot or chilled)
or
Shrimp & Crab Bisque additional 2.00
or
Marie Selby Salad
Roasted Florida peaches, baby arugula, cherry tomatoes
toasted almonds, champagne basil vinaigrette

Entrées

CREPES D’AGNEAU
Pulled lamb shank in savory lamb demi glace sauce
pearl onions, sweet peas, shaved parmesan
or
ROASTED VEGETABLE BUCATINI
Grilled eggplant, zucchini and squash. Cherry tomatoes
asparagus, toasted lemon garlic olive oil
Add chicken 4.00, add fish or shrimp 5.00

CHICKEN SALAD CROISSANT
Fresh roasted chicken in light curry dressing
with apple fennel slaw and arugula

$16.00 Exclusive of Beverage, Tax and Gratuity

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

 

Dinner Menu

To Start

Cup of Soup du Jour (hot or chilled)
or
Shrimp & Crab Bisque additional 2.00
or
Marie Selby Salad
Roasted Florida peaches, baby arugula, cherry tomatoes
toasted almonds, champagne basil vinaigrette

Entrées

ROASTED VEGETABLE BUCATINI
Grilled eggplant, zucchini and squash. Cherry
tomatoes, asparagus, toasted lemon garlic olive oil
Add grilled chicken or salmon additional $6 or shrimp $8
or
CHICKEN ROULADE
 Basil panko crusted organic chicken breast stuffed
with spinach and creamy goat cheese,
 yellow bell pepper beurre blanc
or
MARINATED HANGER STEAK
 Soy and pineapple marinade, grilled and served with
ginger butter, roasted shiitake and asparagus medley,
hand cut French fries

Dessert

HOUSEMADE CHOCOLATE MOUSSE
 creme chantilly
or
Bijou’s Assorted Authentic Italian Gelati and Sorbettos

$32.00 Exclusive of Beverage, Tax and Gratuity

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

 

Special Valentine’s Day Menu 2017

Soups du Jour

 
French Onion Soup Gratinee 10
Our Famous Shrimp & Crab Bisque 10
Roasted beet with Crème fraîche 7
Chilled Raspberry Champagne with Toasted Almonds  7

To Start

 
Seared Hudson Valley Foie Gras
Savory brioche raspberry gastrique, micro greens salad and pear brûlée 20
 
Seafood Extravaganza
Chilled seafood plate for two : Poached jumbo shrimp, fresh shucked oysters, tuna sashimi, 
jumbo lump crab, half of a poached lobster tail Served with cocktail, cognac mustard and ponzu. 40

Entrees

 
Pan Seared Chilean Sea Bass
with Maine lobster and corn ravioli , champagne lobster nage, asparagus. 45
 
Shrimp and Scallop Campanelle
Oven roasted tomato cream sauce, roasted and wild mushroom, crisp pancetta 38
 
Veal Scallopini Juliette
Sauteed with capers, prosciutto, mushroom, white wine and lemon 36

Desserts

 
Strawberry Key lime parfait with white chocolate ganache 10
Grand Marnier chocolate dipped strawberries 12
 
 
The Bijou Café
1287 First St. Sarasota, FL 34236
www.bijoucafe.net

bijou newsletter image

Bring Bijou’s Savory Side Home for the Holidays

Serve your guests our famous Pommes Gratin Dauphinois from your own kitchen table this holiday. Just bring in your favorite casserole dish and we will fill it with our scrumptious potatoes. You simply finish the dish at home with directions we provide. Your guests will be savoring the aroma of crusty baked Gruyere cheese, fresh cream, garlic and potatoes all evening.

Tasteful Holiday Parties

Host a holiday party in one of our beautiful private dining rooms. Elegant touches such as hand crafted passed hors d’oeuvres and exquisite table settings will delight hosts and guests. We are happy to accommodate special requests to make your celebration a memorable one. December openings are filling up so please call Karen Thomson, our GM and party coordinator for available party dates. 941-366-8111.

Holiday Gift Cards

Give the unparalleled gift of a Bijou Cafe gift card this holiday season. Gift cards are available in any denomination and they never expire. We are happy to mail gift cards anywhere in the U.S., or can FedEx cards for next day delivery for a modest fee. To purchase gift cards online, visit our website.

Holiday Hours

Our holiday hours are as follows: 
Christmas Eve December 24: Open 5:00 PM – 8:00 PM (closed for lunch)
Christmas Day December 25: Closed
New Year’s Eve December 31: Open 6:00 PM; seating until 10:00 PM
New Year’s Day January 1: Closed
Sundays: Starting January 8 – Open 4:00 PM – 8:00 PM Only 

bijou exec chef

Chef Ryan Williams brings a wealth of experience working at fine dining establishments across the state.

(Sarasota, Florida) J.P. Knaggs, owner of the award-winning Bijou Café in Sarasota, recently appointed Ryan Williams as the restaurant’s new executive chef. Williams brings a wealth of restaurant experience to the position.

How did Williams, 34, discover his passion for the culinary arts?

“Believe it or not, as a dishwasher,” he laughs. “I was 14 years old and got a job washing dishes at a neighborhood restaurant. I was fascinated with everything that went on behind the scenes and never looked back.”

Williams followed his passion by completing a culinary degree from Florida Culinary, now known as Lincoln Culinary Institute. He started cooking professionally at the age of 20 as the sous chef at Tommy Bahamas in West Palm Beach. He further honed his craft at Cafe Chardonnay and Vic and Angelos, both in Palm Beach Gardens and at The Breakers, the celebrated Palm Beach resort. During this time, he developed his flair for multicultural cuisine and for combining ingredients to create fresh, bold flavors. “Innovation keeps life interesting, both on and off the table,” he says. “But I still believe in old school techniques.” William’s most recent position was executive chef of Pietros on the Ocean in Jensen Beach. He moved to Sarasota with his wife, Tanya, and their son Kai.

“I’m thrilled to be a part of the Bijou team,” says Williams. "I look forward to working with J.P. and Shay creating some new menu items. It’s going to be an exciting journey!”

Knaggs says he met Williams when he and his wife were visiting Sarasota a year ago. “We met by sheer coincidence when they were strolling in downtown Sarasota,” he says. “I noticed his wife’s South African accent and introduced myself—and we quickly started talking about food and fine dining. Ryan’s 100-watt enthusiasm for the possibilities of exceptional cuisine was obvious.” Knaggs adds that he and his wife, Shay, eventually traveled to Jenson Beach to try William’s food at Pietros on the Ocean. “Ryan cooked a seven-course tasting menu for us—and he knocked our socks off! We knew right then that our guests would love him.”
Williams’ culinary talents impressed Knaggs. His business talents did, too. “Today’s restaurant industry is highly competitive,” says Knaggs. “Skilled management is imperative on every level. Ryan’s management skills are second to none. He kept costs low and quality high in a busy 300-seat restaurant with multiple menus and venues. His rare combination of creativity and practicality make him the perfect fit for our team.”

According to Knaggs, Williams will continue to evolve The Bijou’s menu through the fall and winter seasons. “Our new selections will reflect Ryan’s artistry and background cooking at four-star restaurants,” he says. “I can’t wait to give our guests a taste of his creativity.”

Bijou mothers day

Happy Mother's Day!

May 8th, 2016

To Start



Cream of Asparagus Soup
with toasted almond 5,6 

Chilled Strawberry and Champagne Soup 5,6
Shrimp and Crab Bisque
Cognac, sherry, cream, baby shrimp, blue crab 6, 8

Entrees


Macadamia Crusted Florida Grouper

curried cocoanut mango beurre blanc, spring veggies and haricots verts 35
Australian Rack of Lamb 
Crusted with Dijon mustard and Herbes de Provence, sauced with a 
Cabernet lamb reduction and topped with mint "gremolata" 39

Veal Scaloppini Beaumaniere

Tender prime veal scaloppini with mushrooms, prosciutto, artichoke hearts
Fines herbes butter sauce 34
Mom’s Special Surf & Turf

Grilled 5 oz filet mignon and butter poached fresh Maine lobster tail, served with
Bearnaise and drawn butter 45

Dessert


Chocolate Terrine with Grand Marnier crème Anglaise, almonds 10

Sarasota-10-Romantic-Destinations

How cool is this! 

Marybeth Bond, a renowned travel writer, author, contributor to CNN /ABC, and founder of GutsyTraveler.com listed the Bijou Cafe as one of the most romantic places to enjoy a great meal in her "Top 10 Romantic Destinations" article/infographic

Marriot International, a partner with Ms. Bond, reached out to us to let us know about the honor and share this awesome infographic with us. According to them, "Sarasota County tops the list in terms of beauty and the ingredients for sweet romance." In addition to Sarasota's Opera House, Ringling Museum and beaches, they singled us as the best romantic restaurant in the area saying: "The winning attributes of this restaurant besides the shrimp and lobster bisque is the service and outdoor tables."

You can read the full article by Marybeth Bond here or get more info on travel from Marriott.

Tell your friends! SRQ, as usual, is the place to be! 
Click here for a reservation at the Bijou.

Lunch
Monday-Friday 11:30AM-2PM
Dinner
Monday-Saturday from 5PM
Bijou Cafe © 2017 Copyright
1287 First Street
Sarasota FL 34236
 
941.366.8111
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