Up to date Bleu Boheme prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
Cuisine: French.
| Left Bank P Ti Dej The Parisian Brekfast | $7.50 | Coffee with a choice of toasted country bread served with butter and Jam or 2 warm croissants |
| Fresh Fruits, Yogur t & Granola | $9.50 | Spring fruits served with fresh yogurt and granola sprinkles |
| Bleu Boheme Waffle | $9.50 | Homemade waffle served topped with mixed berries and delicious whipped cream |
| Eggs and Bacon | $9.50 | 2 Eggs served any style with apple smoked bacon |
| Quiche of the Day | $9.50 | Fresh made quiche |
| Crepe aux Champignons | $9.50 | Mushrooms and cheese crepe |
| Tar te Chaude au Reblochon | $11.50 | A warm flaky pastry topped with bacon, onion and roasted thinly sliced cur apple, covered with melted reblochon savio cheese |
| Saint Andre & Fresh Asparagus Omelet | $10.50 | Omelet stuffed with fresh asparagus and Imported triple cream saint andre cheese |
| Saumon Benedicte, Sauce Hollandaise | $14.50 | Thin filet of atlantic salmon quickly grilled and served benedict style with two poached eggs and hollandaise sauce |
| Seafood Crepe | $13.50 | Seafood Crepe served stuffed with mussels, scallops and shrimp |
| Paillards Bleu Boheme and Eggs | Paper thin meat grilled quickly to tetain its juciness | |
| 6 oz Chicken Breast and Eggs | $13.50 | |
| 6 oz New York Steak and Eggs | $15.50 | |
| Lamb Chops & Eggs | $16.50 | Scrambled eggs served with two roasted lamb chops |
| La Cochonaille | $10.50 | Assorted dried and cured pork meats sausage and dilicious pates. Assorted dried sausage: Rosette de lyon and saucisson a la ai8l jambon de pays, dried mountain ham. Jambon de camard aix truffles duck |
| Les Fromages | $16.50 | With tomme de savoie from the french alps, tete moine monk head, shaving from the swiss border, fromage de chevre a sharp goat cheese log, saint andre a delicous triple cream cheese, and bleu d auver |
| La Planche Degustation | $28.50 | A sample board with each of the avbve |
| Tar te Chaude au Reblochon | $11.50 | A warm flaky pastry topped with bacon, onion and roasted sliced thin apple covered with melted reblochon savoie cheese. Seerved with samall mixed greenns tossed invinaigretee |
| Soupe a Oignon Grantinee | $8.50 | Caramelized sweet onions and fresh herbs simmered in a beef consomme, toppped with croutons and melted gruyere |
| Blue Boheme Summer Salad with Tapenade Crouton and Pine Nuts | $7.50 | Salad of fresh herbs and bib lettuce levaes tossed in our blue bohemem vinaigreete dressing of oil, dijon mustard a touch of vinegar shalltos and garlic, topped with chopped chives and scallions tape |
| Coeur de Romaine, Battonets de Fromage Frits | $8.50 | Heart of romaine lettuce, homemade caesar dressing, topped with blue hoheme made baked breaded swiss cheese sticks. |
| Topped with Chicken | $12.50 | |
| Topped with Shrimp | $14.50 | |
| Bleu Boheme Ahi Tuna Nicoise | $12.50 | Twist of the salade nicoise, served with seated fresh ahi tuna, dressed with extra virgin olive oil and fresh squeezed lemon |
| Steak Hache Frites, Our Bun-less Bleu Burger | $9.50 | Angus 1/2 lb burger topped with melted blue cheese and lightly caramelized shallots. Served with blue boheme french fries |
| La Cochonaille | $10.50 | Assorted dried sausages: rosette de lyon and saucisson a lail. Jambon de pays, our dried mountain ham. Mousse de foie de canard aux truffes, our duck mousse with truffles. Pate de campagne au poivre |
| Les Fromages | $16.50 | Tomme de savoie, from the french alps; tete de moine, monk head shaving from the swiss border; fromage de chevre, a sharp goat cheese log. Saint andre, a delicious triple cream cheese. And bleu dauve |
| La Planche Degustation | $28.50 | A Sample Board with each of the above |
| Tarte Chaude au Reblochon | $11.50 | A warm flaky pastry topped with bacon, onion and roasted sliced thin apple covered with melted reblochon savoie cheese. Served with small mixed greens tossed in vinaigrette |
| Moules Marinieres | $9.50 – $9.50 | Black mussels steamed in a white wine broth with shalltos garlc and chopped parsley |
| Moules Marinieres | $9.50 – $18.50 | Black mussels steamed in a white wine broth with shallots, garlic and chopped parsley |
| Moules a la Creme | $9.50 – $18.50 | Same as moules marineres, but finished with a touch of cream and chopped parsley |
| Moules au Rocquefort | $9.50 – $18.50 | Finished in a blue cheese cream sauce |
| Moules Saffranees au Fenouil | $9.50 – $18.50 | Finished in a saffron cream sauce with fennel |
| Moules Provencales | $9.50 – $18.50 | Steamed in white wine with shallts, garlic tomato thyme fennel and fresh basil |
| Moules Farcies | $9.50 – $18.50 | These green lip mussels are served baked. One half of black mussels stuffe with shallots garlic tomato, basil thyme and fennel. The other half is stuffed with a garlic escargot like butter with parsl |
| Escargots de Bourgogne en Coquilles, Beurre a ?Ail et Persil | $11.50 | La bourgogne. Served in their shell with garlic butter |
| Calamars Frits, Rouille et Sauce Tartare Maison | $9.50 | Le sud. Flash fried calamari served with provencal rouille and homemade tartare sauce |
| Soupe a ?Oignon Gratinee | $8.50 | Caramelized sweet onions and fresh herbs simmered in a beef consomme. Topped with croutons and melted gruyere |
| Raviolis Maison Aux Champignons Sauvages, Lit Epinards, Beurre Blanc aux Herbes Fraiches | $17.50 | Homemade wild mushrooms raviilis, served over a bed fo spinach white butter fresh herbs sauce |
| Coq Au Vin | $19.50 | Bone in chicken slowly simmered in red wine with button mushrooms bacon and caramelized pearl onions |
| Boeuf Bourguignon | $21.50 | Chunks of angus beef slowly simmered in red wine with button mushrooms bacon and caramelized pearl onions. A classic of french country cooking |
| Lapin A la Moutarde | $26.50 | Rabbit in mustard sauce, bone in rabbit brushed in dijon mustard baked with caramelized onions, mushroms and potatoes |
| Onglet aux Echalottes, Les Bistros Parisiens | $26.50 | Hanger steak a flavorful cut of meat prepared butterfilld and grileld to perfection topped with a spoonful of lighly caramelized shallots. Served with sauteed green beans and bleu hoheme french fries |
| Filet Mignon aux Trois Sauces, Haricots Verts au Beurre et Pommes Allumettes | $29.50 | Filet migno served with a side of three sauces: Green peppercorn curry and truffle. Served with sauteed green benas and bleu hohemem french fries |
| Bleu Boheme Summer Salad with Tapenade Crouton & Pine Nuts | $7.50 | Salad of french herbs and bibn lettuce levves tossed in our blue hohenme vinaigretge dressing of olive dijon and a touch of vinegar shallots and garlic, topped with chopped chives and scallions tapen |
| Coeur de Romaine, Battonets de Fromage Frits | $8.50 | Heart of romaine lettuce, homemade caesar dressing. Topped with bleu cheese made baked breaded swiss cheese sticks |
| Bleu Boheme Ahi Tuna Nicoise | $16.50 | Twist of the salade nicoise served with lightly seared fresh ahi tuna dressed with our bleu boheme vinaigrette |
| Saumon en Papillote sur Lit de Ratatouille | $24.50 | Fresh filet of salmon baked wrapped in parchment paper over a bed of ratatouille |
| Filet de Fletan, Sauce a la Langouste | $27.50 | Fresh filet of northern halibut baked and served with a creamy lobster sauce on top of garlic mash potatoes and fresh steamed asparagus |
| Supreme de Poulet Farcii au Chevre, Epinards et Tomates Sechees | $22.50 | Free range chicken breast baked stuffed with fresh goat cheese, spinach and sun dried tomatoes. Served with garlic mashed potatoes and broccolinis |
| Confit de Canard, Sauce au Poivre Vert | $22.50 | Duck confit, slowly cooked, served with a green peppercorn sauce. Served with sauteed green beans and bleu boheme french fries |
| Carre d Agneau Provencal, Ratatouille et Pommes de Terre au Gratin | $29.50 | Roasted rack of lamb, served with nicoise ratatoulle and au gratin potatoes finished with a ttuffle sauce |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Bleu Boheme directly.
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