Lunch

SOUPS, SALADS AND …….
SOUP DU JOUR • The Chef’s hot and chilled specialties, change each day cup 5, bowl 6
SHRIMP & CRAB BISQUE • Fresh from the sea with a touch of cream and cognac 8
TRIO OF SOUPS • A tasting of the hot and chilled soup du jour as well as Shrimp & Crab Bisque 8
SALADE LA MAISON • Romaine, Bibb and spinach, artichoke hearts, tomato, red onion and  crisp Prosciutto with polenta croutons and Creole dressing 9
CHARCUTERIE PLATE • A classical European medley of sliced Boar’s Head® cold meats including salami, smoked ham, duck patés and chevre, served with cornichons and toasted baguette, petit salad 16
CHICKEN SALAD MADRAS • Roasted free range chicken in a tangy curry and cumin dressing with grapes, almonds, apples 13
BIJOU COBB SALAD • Chicken, tomatoes, onions, avocado, bacon, hard-boiled eggs Point Reyes bleu cheese 14
CAESAR SALAD • Our version of the Classic recipe 8   with spicy grilled chicken 13    fish or shrimp 15
MOROCCAN SALAD • Florida citrus, dates, almonds and apples, balsamic vinaigrette 9
GRAVLAX • House cured salmon, garnished with chopped hard-boiled egg, capers, mustard dill sauce and dark rye toast points 14
BOURSIN-GLAZED SHRIMP • With fresh sliced strawberries and baby arugula, toasted hazelnuts, with sherry vinaigrette and herbed croutons 16
BLACK AND BLUE SALAD Roasted tenderloin of Angus beef with Point Reyes bleu cheese, braised roma tomato, arugula, hearts of palm and crispy fried Vidalia onion 19
ROASTED BEET & CHEVRE • Organic red and yellow beets, mixed baby greens and spinach with black pepper seasoned goat cheese and orange mint dressing 10
SALADE MELANGE • A chopped and formed salad of radicchio and spinach, sweet onion, mushroom, bacon, hard-cooked eggs, hearts of palm and Point Reyes bleu cheese, tossed in a creamy herb dressing 12
ARTISANAL CHEESE PLATTER • Chef’s selection of finely crafted imported and domestic cheeses served with warm toasted baguette and a fall selection of dried fruit and nuts 16  

SANDWICHES
GRILLED RACK OF LAMB NOISETTES • Marinated with extra virgin olive oil and fresh rosemary, sprinkling of Feta cheese, tomato and Dijon aioli on a toasted garlic ciabatta 15
CHICKEN MANCHEGO • grilled free range chicken on focaccia with artichoke hearts, olives, prosciutto, sun dried tomato and manchego cheese, herbed evoo dressing 12
BISTRO SANDWICH • Shaved Boars Head®  smoked turkey, baked ham, Swiss cheese, lettuce, tomato and very thin sliced cucumbers on marble rye with an original Dijon aioli 10
BIJOU BURGER • Chargilled 8 oz. of fresh ground Black Angus beef, fried potatoes, fresh fruit and choice of cheese 12 

ENTREES
HANDMADE RAVIOLI • With spinach and ricotta in a tomato-basil cream sauce 12
JAMBALAYA • Our version of the spicy Louisiana classic with ham, sausage, chicken, and shrimp served with rice and filé 16
CHICKEN LOUISVILLE • Sautéed breast of free range chicken, with crushed pecan crust, Kentucky bourbon pear sauce 13
CHICKEN PAILLARD • Thinly pounded breast of chicken seared in virgin olive oil with fresh spinach, garlic and a squeeze of fresh lemon, served with chargrilled veggies 13
SHRIMP PIRI-PIRI • Spicy, hot, sautéed with garlic, lemon and cayenne pepper a la Mozambique 18
SIGNATURE CRABCAKES • Fresh jumbo lump crab meat sautéed and served with remoulade sauce, petit salad 19
LAMB SHANK • Braised shank, on the bone, with wild mushrooms braised vegetables and its natural jus 18
SALMON POMMERY• grain mustard and dill encrusted filet with tomato tarragon sauce and sautéed spinach 16
CREPES DE CANARD •Maple Leaf Farms duck leg confit in a savory ragout with mushrooms and sweet peas 15

Dinner

 To Begin…
Soup du Jour - hot and chilled specialties of the chef, changes daily 6
Shrimp & Crab Bisque - fresh from the sea with a touch of cream and Cognac 8
Trio of Soups - a sampling of the hot and chilled soups as well as the Shrimp & Crab Bisque 8
Trilogy of Pate - combination of homemade duck liver mousse with a white wine aspic, truffle mushroom terrine, and pork paté served with a petit salad and toasted baguette slices 15
Gravlax - house cured salmon with chopped hard boiled egg, capers, red onion and a mustard dill sauce with dark rye toast points 14
Shrimp Piri Piri - very spicy, from Mozambique, sautéed with garlic, lemon, cayenne pepper 15 
Signature Crabcakes - sautéed fresh jumbo lump crabmeat, Louisiana remoulade sauce and petit salad 19
Crepes de Canard -Maple Leaf Farms® duck leg confit in a savory ragout with mushrooms, peas14
Handmade Ravioli - with fresh spinach, Parmesan and Ricotta in a creamy tomato basil sauce 9
Artisanal Cheese Platter - the Chef’s selection of finely crafted imported and domestic cheeses Served with warm toasted baguette and seasonal dried fruits and nuts 16    

Salads  
Caesar Salad our version of the classic, tossed with home baked croutons and aged Romano Parmesan 9
Moroccan Salad - fresh citrus, apples, dates and almonds, with silky Balsamic vinaigrette 9
Roasted Beet & Chevre – Organic red and yellow beets, mixed baby greens and spinach with black pepper seasoned goat cheese and orange mint dressing 10
Salade Melange - chopped lettuce, radicchio and spinach, sweet onion, mushroom, bacon, hard-boiled egg, hearts of palm and Point Reyes Bleu cheese tossed in a creamy herb dressing 12
Boursin Glazed Shrimp - with fresh strawberries and baby arugula, toasted hazelnuts, sherried vinaigrette and herbed croutons 16
Salade la Maison – romaine, bib and spinach, artichoke hearts, tomato, red onion and crisp prosciutto with polenta croutons, Creole vinaigrette 9    

Side Dishes
Our Famous Pommes Gratin Dauphinois - No visit to the Bijou is complete without a taste of these delectable potatoes. Smothered in cream with a hint of garlic, baked to a bubbling golden brown with Gruyere cheese, there’s more than enough for two!  11  
Grilled Asparagus - with Hollandaise sauce  7
Baby Spinach - sautéed with garlic, tomato and extra virgin olive oil  6
Mushrooms - wild and domestic, sautéed with sherry  7                    

Fowl  
Maple Leaf Farms® Roast Duckling - slow roasted, boned and served extra crispy with a dried cherry and apricot bread pudding with your choice of two sauces: traditional orange Cognac sauce or fresh raspberry Framboise sauce 28
Chicken Paillard - a thin scaloppini of chicken breast quickly seared in a touch of virgin olive oil, with garlic and fresh lemon, served with spinach and grilled veggies 20      

From the Sea  
Fresh Fish du Jour - each night our chefs prepare the days catch in an exciting and different way (market price)
Salmon Pommery - grain mustard and dill encrusted filet with tomato tarragon sauce and sautéed spinach 25
Shrimp Piri-Piri - from Mozambique, spicy, hot, sautéed with garlic, lemon and cayenne 27
Signature Crabcakes - pan sautéed jumbo lump crabmeat, petit salad and our special Louisiana style rémoulade sauce   28    

From the Land  
Lamb Shank – Braised in red wine until fork tender, served with wild mushrooms, mashed potato du jour, braised vegetables and natural lamb jus 25
Veal Louisville - a thin cutlet of veal, lightly breaded with crushed pecans, sautéed and served with a unique sauce of Kentucky Bourbon, pears and a touch of cream 27
Veal Sweetbreads Saltimboca – sautéed in brown butter with lemon and Riesling, and finished with prosciutto de Parma, sage and Parmesan 29
New York Strip Steak - trimmed in house from a sirloin of Black Angus Beef, char grilled to your liking and served with Bearnaise sauce 33
Bijou Pepper Steak - the same cut of beef, encrusted in fresh cracked black pepper, then pan sizzled in an outrageous spicy hot sauce 33
Pan Roasted Filet Mignon – dry rubbed with sel de gris and garlic, pan roasted with butter and served with reduced pan juices Worcestershire sauce and demi glace 33
Black Angus Ribeye – grilled to perfection and topped with maitre d’ hotel butter, crisp Vidalia onion curls 37  
Special Feature - Our Famous Jambalaya – our version of the spicy Louisiana classic with Cajun sausage, Tasso ham, chicken and shrimp served with rice and file 24  

From the Garden  
Grilled Marinated Portobello Mushroom and Roasted Vegetables - topped with goat cheese and a balsamic reduction 18
Handmade Ravioli - with fresh spinach, Parmesan and ricotta in a creamy tomato basil sauce 18


**Dessert Menu**

“The only way to get rid of a temptation is to yield to it” --- Oscar Wilde    

BITTERSWEET CHOCOLATE GRAND MARNIER MOLTEN CAKE With raspberry sorbet and vanilla bean crème anglaise 10    
OLD FASHIONED DOUBLE FUDGE BROWNIE SUNDAE Vanilla bean gelato, chocolate sauce, double fudge brownie wedge and whipped cream 9    
FRESH BERRY SABAYON Fresh seasonal berries topped with a Grand Marnier-custard sauce and whipped cream 8
CRÈME BRÛLÉE Baked custard, scented with orange and vanilla under a crunchy caramelized topping 7 
BELGIAN WHITE CHOCOLATE AND DRIED SOUR CHERRY BREAD PUDDING With vanilla bean gelato and a burgundy stewed cherry sauce 9    
BANANA’S FOSTER BIJOU STYLE Fresh bananas, pecans, honey, brown sugar, spiced rum, Bailey’s, Grand Marnier and vanilla bean gelato 9    
STEFANO’S HANDMADE GELATO Flavors of the month (ask your server) 6    
FLORIBEAN KEY LIME TART Tangy key lime custard with a toasted meringue and cocoanut short crust 8

Features
Outdoor Dining, Valet

Meals Offered
Lunch, Dinner

• None
• Flight
• Hotel
• Car
• Packages