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DINNER MENUS

Bijou Fall Menu
Thursday - Saturday after 5pm

Two Course Dinner
Thursday - Saturday after 5pm

  

 
     
 

BIJOU FALL DINNER MENU 

menu items may change

 

Dinner Menu

Bijou Fall Menu

Starters

Pumpkin & Squash Soup, autumn spices, pistachio, goat cheese, Israeli couscous         12
Beet Salad, goat cream, loco field greens, tomatoes, toasted almonds     12
Mushroom & Escargot Crostini, house focaccia, 63 degree egg, smoked cheese     14

Two Course Dinner

Select a Starter complimented by one of the two following choices - 46 per person

Option 1 Dry Aged Rib Eye, fondant potatoes, cauliflower cheese puree, broccoli, confit sun chokes, birch jus
Option 2    Trout Trio - Seared Fillet, Smoked, Caviar, rye berries, 63 degree egg, beets, zucchini, burnt honey

 

Harvest

         

Proteins

   
Crispy Brussel Sprouts, cipollini jus, frico, Swiss cheese     12   Duck Gyozas, porcini miso broth, pickled shitake, lentils, watercress     16
Cabbage Tamale, black beans, tomatillo salsa, wild rice, black garlic yogurt     12   Boneless Heritage Pork Chop, apple mustarda, fennel, broccoli, autumn jus     20
Smoked Carrot Risotto, carrot puree, Five Brothers smoked cheese, caramelized onion cream       Seared Wild Atlantic Scallops, parsnip puree, smoked bacon, haskap gel     22
                           12 - side portion, 18 - main portion      

 

Desserts/Cheese

Flourless Chocolate Cake, chantilly cream, graham crumble, fresh berries         13
Vanilla Panna Cotta, brown sugar pistachio crumb     12
Local Artisan Cheese Plate, in-house focaccia, toasted almonds, fruit  
                        15 - individual portion, 22 - platter for two