Bleu Boheme Prices in San Diego, CA 92116
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Le Brunch |
| Left Bank P Ti Dej The Parisian Brekfast | $7.50 |
Coffee with a choice of toasted country bread served with butter and Jam or 2 warm croissants
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| Fresh Fruits, Yogur t & Granola | $9.50 |
Spring fruits served with fresh yogurt and granola sprinkles
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| Bleu Boheme Waffle | $9.50 |
Homemade waffle served topped with mixed berries and delicious whipped cream
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| Eggs and Bacon | $9.50 |
2 Eggs served any style with apple smoked bacon
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| Quiche of the Day | $9.50 |
Fresh made quiche
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| Crepe aux Champignons | $9.50 |
Mushrooms and cheese crepe
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| Tar te Chaude au Reblochon | $11.50 |
A warm flaky pastry topped with bacon, onion and roasted thinly sliced cur apple, covered with melted reblochon savio cheese
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| Saint Andre & Fresh Asparagus Omelet | $10.50 |
Omelet stuffed with fresh asparagus and Imported triple cream saint andre cheese
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| Saumon Benedicte, Sauce Hollandaise | $14.50 |
Thin filet of atlantic salmon quickly grilled and served benedict style with two poached eggs and hollandaise sauce
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| Seafood Crepe | $13.50 |
Seafood Crepe served stuffed with mussels, scallops and shrimp
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| Paillards Bleu Bohème and Eggs |
Paper thin meat grilled quickly to tetain its juciness
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| 6 oz Chicken Breast and Eggs | $13.50 |
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| 6 oz New York Steak and Eggs | $15.50 |
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| Lamb Chops & Eggs | $16.50 |
Scrambled eggs served with two roasted lamb chops
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| Main Served |
| La Cochonaille | $10.50 |
Assorted dried and cured pork meats sausage and dilicious pates. Assorted dried sausage: Rosette de lyon and saucisson a la ai8l jambon de pays, dried mountain ham. Jambon de camard aix truffles duck
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| Les Fromages | $16.50 |
With tomme de savoie from the french alps, tete moine monk head, shaving from the swiss border, fromage de chevre a sharp goat cheese log, saint andre a delicous triple cream cheese, and bleu d auver
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| La Planche Degustation | $28.50 |
A sample board with each of the avbve
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| Tar te Chaude au Reblochon | $11.50 |
A warm flaky pastry topped with bacon, onion and roasted sliced thin apple covered with melted reblochon savoie cheese. Seerved with samall mixed greenns tossed invinaigretee
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| Soupe a Oignon Grantinee | $8.50 |
Caramelized sweet onions and fresh herbs simmered in a beef consomme, toppped with croutons and melted gruyere
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| Blue Boheme Summer Salad with Tapenade Crouton and Pine Nuts | $7.50 |
Salad of fresh herbs and bib lettuce levaes tossed in our blue bohemem vinaigreete dressing of oil, dijon mustard a touch of vinegar shalltos and garlic, topped with chopped chives and scallions tape
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| Coeur de Romaine, Battonets de Fromage Frits | $8.50 |
Heart of romaine lettuce, homemade caesar dressing, topped with blue hoheme made baked breaded swiss cheese sticks.
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| Topped with Chicken | $12.50 |
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| Topped with Shrimp | $14.50 |
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| Bleu Bohème Ahi Tuna Nicoise | $12.50 |
Twist of the salade nicoise, served with seated fresh ahi tuna, dressed with extra virgin olive oil and fresh squeezed lemon
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| Steak Hache Frites, Our Bun-less Bleu Burger | $9.50 |
Angus 1/2 lb burger topped with melted blue cheese and lightly caramelized shallots. Served with blue boheme french fries
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| Les Planches |
| La Cochonaille | $10.50 |
Assorted dried sausages: rosette de lyon and saucisson a lail. Jambon de pays, our dried mountain ham. Mousse de foie de canard aux truffes, our duck mousse with truffles. Pate de campagne au poivre
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| Les Fromages | $16.50 |
Tomme de savoie, from the french alps; tete de moine, monk head shaving from the swiss border; fromage de chevre, a sharp goat cheese log. Saint andre, a delicious triple cream cheese. And bleu dauve
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| La Planche Degustation | $28.50 |
A Sample Board with each of the above
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| Tarte Chaude au Reblochon | $11.50 |
A warm flaky pastry topped with bacon, onion and roasted sliced thin apple covered with melted reblochon savoie cheese. Served with small mixed greens tossed in vinaigrette
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| Les Moules Frites |
| Moules Marinieres | $9.50 - $9.50 |
Black mussels steamed in a white wine broth with shalltos garlc and chopped parsley
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| Moules Marinieres | $9.50 - $18.50 |
Black mussels steamed in a white wine broth with shallots, garlic and chopped parsley
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| Moules à la Creme | $9.50 - $18.50 |
Same as moules marinères, but finished with a touch of cream and chopped parsley
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| Moules au Rocquefort | $9.50 - $18.50 |
Finished in a blue cheese cream sauce
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| Moules Saffranees au Fenouil | $9.50 - $18.50 |
Finished in a saffron cream sauce with fennel
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| Moules Provencales | $9.50 - $18.50 |
Steamed in white wine with shallts, garlic tomato thyme fennel and fresh basil
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| Moules Farcies | $9.50 - $18.50 |
These green lip mussels are served baked. One half of black mussels stuffe with shallots garlic tomato, basil thyme and fennel. The other half is stuffed with a garlic escargot like butter with parsl
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| La Tradition |
| Escargots de Bourgogne en Coquilles, Beurre a Ail et Persil | $11.50 |
La bourgogne. Served in their shell with garlic butter
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| Calamars Frits, Rouille et Sauce Tartare Maison | $9.50 |
Le sud. Flash fried calamari served with provencal rouille and homemade tartare sauce
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| Soupe a Oignon Gratinee | $8.50 |
Caramelized sweet onions and fresh herbs simmered in a beef consomme. Topped with croutons and melted gruyere
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| Raviolis Maison Aux Champignons Sauvages, Lit Epinards, Beurre Blanc aux Herbes Fraiches | $17.50 |
Homemade wild mushrooms raviilis, served over a bed fo spinach white butter fresh herbs sauce
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| Coq Au Vin | $19.50 |
Bone in chicken slowly simmered in red wine with button mushrooms bacon and caramelized pearl onions
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| Boeuf Bourguignon | $21.50 |
Chunks of angus beef slowly simmered in red wine with button mushrooms bacon and caramelized pearl onions. A classic of french country cooking
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| Lapin A la Moutarde | $26.50 |
Rabbit in mustard sauce, bone in rabbit brushed in dijon mustard baked with caramelized onions, mushroms and potatoes
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| Onglet aux Echalottes, Les Bistros Parisiens | $26.50 |
Hanger steak a flavorful cut of meat prepared butterfilld and grileld to perfection topped with a spoonful of lighly caramelized shallots. Served with sauteed green beans and bleu hoheme french fries
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| Filet Mignon aux Trois Sauces, Haricots Verts au Beurre et Pommes Allumettes | $29.50 |
Filet migno served with a side of three sauces: Green peppercorn curry and truffle. Served with sauteed green benas and bleu hohemem french fries
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| La Saison |
| Bleu Boheme Summer Salad with Tapenade Crouton & Pine Nuts | $7.50 |
Salad of french herbs and bibn lettuce levves tossed in our blue hohenme vinaigretge dressing of olive dijon and a touch of vinegar shallots and garlic, topped with chopped chives and scallions tapen
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| Coeur de Romaine, Battonets de Fromage Frits | $8.50 |
Heart of romaine lettuce, homemade caesar dressing. Topped with bleu cheese made baked breaded swiss cheese sticks
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| Bleu Boheme Ahi Tuna Nicoise | $16.50 |
Twist of the salade nicoise served with lightly seared fresh ahi tuna dressed with our bleu boheme vinaigrette
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| Saumon en Papillote sur Lit de Ratatouille | $24.50 |
Fresh filet of salmon baked wrapped in parchment paper over a bed of ratatouille
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| Filet de Fletan, Sauce a la Langouste | $27.50 |
Fresh filet of northern halibut baked and served with a creamy lobster sauce on top of garlic mash potatoes and fresh steamed asparagus
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| Supreme de Poulet Farcii au Chevre, Epinards et Tomates Sechees | $22.50 |
Free range chicken breast baked stuffed with fresh goat cheese, spinach and sun dried tomatoes. Served with garlic mashed potatoes and broccolinis
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| Confit de Canard, Sauce au Poivre Vert | $22.50 |
Duck confit, slowly cooked, served with a green peppercorn sauce. Served with sauteed green beans and bleu boheme french fries
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| Carre d Agneau Provencal, Ratatouille et Pommes de Terre au Gratin | $29.50 |
Roasted rack of lamb, served with nicoise ratatoulle and au gratin potatoes finished with a ttuffle sauce
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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