From Saumon Oscar to Gnocchi à la Parisienne Bleu Bohème will transport San Diegans to the heart of France next week, offering a three-course prix fixe menu in honor of San Diego Restaurant Week.
The award-winning restaurant will offer its specialty dinner from Tuesday, Sept. 24 through Saturday, Sept. 28.
Owner and Executive Chef Ken Irvine has created the menu priced at $65 per person, with additional items available for an extra charge. Guests will start with a choice of petit plats such as Gruyère gnocchi with cremini mushrooms, asparagus, charred cherry tomatoes, romesco and beurre blanc; caramelized Spanish onion soup with fresh herbs, beef consommé and Gruyère cheese croûton; rum-cured and cold-smoked salmon with lemon zest, goat cheese crèpe, crème fraîche and caviar; and more.
Entree selections will include shiitake and oyster mushroom ravioli with spinach, espelette, tomato relish, fines herbes, and white wine sauce; beef short rib in red wine with mushrooms, house-smoked bacon, carrots, baby potatoes and caramelized pearl onions; Faroe Island salmon filet crusted with crab, pommes purée, fresh asparagus and Béarnaise sauce; among others. For an additional $8, guests may enjoy large dry-pack sea scallops served with saffron lobster risotto, linguiça, English peas, fennel, and basil pistou.
The dining experience will conclude with a selection of decadent desserts: warm gingerbread garnished with strawberry confiture and caramel ice cream; rich dark Callebaut chocolate mousse with seasonal red berries; crème brulée, rich vanilla custard topped with a crunchy sugar crust; and brioche bread pudding with caramelized apples, raisins, and white chocolate.
Bleu Bohème’s array of handcrafted cocktails and extensive selection of more than 90 wines will also be available to complement the meal. The full menu of offerings available at Bleu Bohème during San Diego Restaurant Week menu may be found online here.
For more information or to make a reservation, visit the website at www.bleuboheme.com or call 619.255.4167.
