Bleu Bohème to Highlight Award-Winning
French Cuisine for San Diego Restaurant Week
Bleu Bohème, an award-winning French restaurant, will take guests on a culinary journey with a three-course menu for San Diego Restaurant Week, exclusively available Tuesday, Sept. 26 through Saturday, Sept. 30.
Owner and Executive Chef Ken Irvine has curated a three-course prix fixe dinner highlighting classic and contemporary French cuisine, priced at $65 per person, for San Diego Restaurant Week. To begin, guests may choose from a selection of petit plats, including rum-cured and cold-smoked salmon, served with extra virgin olive oil, shallots, capers, chives, lemon zest, goat cheese crèpe, crème fraiche and caviar; sautéed GruyeÌre dumplings, made with cremini mushrooms, asparagus, charred cherry tomatoes, romesco and beurre blanc; crab croquettes served with jicama remoulade, tomato-rocket salad and saffron aioli; roasted beet salad with clementines, pickled red onions, balsamic vinaigrette, goat cheese croquettes and rocket lettuce; French onion soup and more.
Main course selections will include Shiitake and oyster mushroom raviolis, made with spinach, Espelette peppers, tomato relish, fines herbes and white wine sauce; braisedbeef short rib in red wine, served with mushrooms, house-smoked bacon, carrots, baby potatoes and caramelized pearl onions; Faroe Island salmon, served with Japanese potatoes, butternut squash, baby cauliflower, smoked tomatoes and sorrel-mushroom sauce; Hudson Valley Muscovy duck leg confit, served with creamy goat cheese polenta, baby kale, leeks, olive relish and sauce verte. For an additional $8, guests may order large dry-pack sea scallops, served with saffron lobster risotto, linguiça, English peas, fennel and basil pistou.
To finish on a sweet note, guests may choose between warm brioche bread pudding, with caramelized apples, raisins and white chocolate; creÌme bruleìe; dark Callebaut chocolate mousse, served with seasonal berries; and warm gingerbread, served with strawberry confiture and caramel ice cream. The full San Diego Restaurant Week menu is available online here.