The Blue Bistro

Menu, Summer 2005

Starters

Corn chowder with red peppers and smoked Gouda

$8

Shrimp bisque, classic Chinatown shrimp toast

$9

Blue Bistro Caesar

$6

Warm chevre over baby mixed greens with candy-striped beets

$8

Blue Bistro crab cake, Dijon cream sauce

$14

Seared foie gras, roasted figs, brioche

$16

Entrées

Steak frites

$27

Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash

$32

Grilled herbed swordfish, avocado silk, Mrs. Peeke’s corn spoon bread, roasted cherry tomatoes

$32

Lamb “lollipops,” goat cheese bread pudding

$35

Lobster club sandwich, green apple horseradish, coleslaw

$29

Grilled portobello and Camembert ravioli with cilantro pesto sauce

$21

Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette

$28

*Second Seating (9:00 P.M.) only

Shellfish fondue

Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess

$130

(4 people)

Desserts-All desserts $8

Butterscotch crème brûlée

Mr. Smith’s individual blueberry pie à la mode

Fudge brownie, peanut butter ice cream

Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries

Coconut cream and roasted pineapple tart, macadamia crust

Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

Executive Chef, Fiona Kemp

Pastry Chef, Mario Subiaco

Proprietor, Thatcher Smith