Bleu Bohème Invites San Diegans To ‘Eat.Laugh.Share.’ During San Diego Restaurant Week
Bleu Bohème will satisfy French cravings with a three-course meal and a special cocktail during San Diego Restaurant Week from Sunday, Jan. 15, through Sunday, Jan. 22.
Owner and executive chef, Ken Irvine, has created a prix fixe dinner priced at $40 per person, with additional items available for a supplemental charge. In honor of the 100th anniversaries of Girl Scouting in San Diego and Girl Scout Cookies, a featured appetizer dish has been created with Terfoils, the popular shortbread cookie. A specialty cocktail will also be available for the celebration, priced at $12.
Bleu Bohème’s three-course dinner will begin with a choice of one ‘les hors d’oeuvres,’ including: cassoulet d’escargots with snails, chicken oysters, mushrooms, fennel, leeks and shallots with Dijon mustard cream; la charcuterie served with prosciutto, garlic sausage, Rosette de Lyon, Copa sausage, Spanish chorizo, croûton, house pickled vegetables and olives; moules à la crème d’Ail, black Mediterranean mussels with roasted garlic cream, shallots and white wine; and more. For an additional $4 charge, guests may also select the Girl Scouts-inspired dish: foie gras au torchon made with persimmon jam, Trefoil crumble and arugula; crèpe au homard, a lobster crepe with mascarpone, asparagus and white truffle-carrot sauce; or steak tartare, house-smoked New York steak with cornichons, grainy mustard, capers, shallots and Kennebec potato chips.
The main course includes a selection from “Les Grand Plats:” entrecôte de porc, Provençal-marinated Duroc pork ribeye with roasted cauliflower, turnips, purple fingerlings, celery root purée and mustard jus; boeuf bourguignon made with Angus beef cheeks in red wine with mushrooms, house-smoked bacon, carrots, baby potatoes and caramelized pearl onions; saumon “royal,” fresh King salmon with savoy cabbage, baby carrots, baby turnips, cauliflower, pearl onions and mushroom broth; and more. For an additional $6 charge, guests may select between: New York steak served with pommes purée, roasted mushrooms, spinach and gentleman steak sauce; coquilles St. Jacques, sea scallops with fingerling potatoes, pork belly, winter greens, broccoli and Meyer lemon emulsion; or confit de canard, duck leg confit served with spätzle, beets, kale, smoked duck bacon and orange aigre-doux sauce.
Dessert options include mousse au chocolat: a rich dark homemade Callebaut chocolate mousse with seasonal red berries; crème brulée: rich vanilla custard with a crunchy sugar crust; gâteau aux trois fromages: mascarpone, cheve goat and cream cheese cake with almond crust port wine-pear sauce; pain d’épice: warm gingerbread with strawberry confiture and caramel ice cream; or brioche aux abricot: brioche bread pudding with dried apricots and raisins.
The Smoking Lemontini, created for restaurant week, is made with French vodka, Grand Marnier, fresh lemon juice and simple syrup, garnished with a sprig of smoking rosemary.
About Bleu Bohème
Located in San Diego’s quaint Kensington neighborhood at 4090 Adams Ave., Bleu Bohème blends the Bohemian and artistic free spirited left bank of Paris with the roots and tradition of the rural areas of France, serving accessible, affordable and comforting French cuisine by chef and restaurateur, Ken Irvine. Bleu Bohème has been named “Best French Restaurant” by San Diego Magazine every year from 2010 through 2014 and was developed by 2012 California Restaurant Association ‘Restaurateur of the Year,’ Irvine. Bleu Bohème is open from 5 to 10 p.m. Sunday through Thursday and 5 to 11 p.m. Friday and Saturday. Social hour is from 5 to 6 p.m. daily, serving specially-priced appetizers and half-priced drinks. More information is available on the website at www.bleuboheme.com, by calling 619.255.4167 or on Facebook at https://www.facebook.com/bleuboheme and Twitter and Instagram @BleuBohemeSD.