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!