Bleu Bohème will invite San Diegans to indulge in the flavors of France with a three-course meal and specialty cocktail during San Diego Restaurant Week, available Sunday, Sept. 22 through Sunday, Sept. 29.
Owner and executive chef, Ken Irvine, has created a prix fixe dinner priced at $50 per person, with additional items available for a supplemental charge. A specialty cocktail, Joie de Vivre, 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: tarte chaude au “Reblochon,” caramelized Spanish onion tart with bacon, roasted apple and Le Delice du Jura cheese served with fresh baby greens; croquette de crabe, crab croquettes with jicama remoulade and tomato rocket salad with saffron aioli; pâté du maison, house-made duck pâté and pork terrine de champagne served with Bohème mustard and house-pickled vegetables; and more. For an additional $7 charge, guests may also select cassoulet d’escargots, snails, wild Mexican shrimp, mushrooms, fennel, leeks and shallots in Provençal butter; crèpe au homard, a lobster crepe with mascarpone, asparagus and white truffle-carrot sauce; or steak tartare made with house-smoked New York steak, served with cornichons, French mustard, capers and bone marrow butter toast.
The main course includes a selection of “Les Grand Plats:” entrecôte de porc, curry and honey marinated Duroc bone-in chop with kale, garlic mashed potatoes and port wine reduction; boeuf bourguignon, Angus beef cheeks in red wine with mushrooms, house-smoked bacon, carrots, baby potatoes and caramelized pearl onions; raviolis maison, shiitake and oyster mushroom raviolis served with sautéed spinach and tomato relish with a butternut squash sauce; and more. For an additional $9 charge, guests may select between: filet mignon, petite medallions of beef served with herbed bone marrow butter, broccolini and parmesan potato purée; coquilles St. Jacques, sea scallops with soubise, mushrooms, English peas, Parisian gnocchi, romesco and rocket; or confit de canard, Moulard duck leg confit served with farro, English peas, pearl onions, pork belly and Dijon crème.
Dessert options include mousse au chocolat: a rich dark homemade Callebaut chocolate mousse with seasonal red berries; pot du créme, vanilla and almond custard topped with crème fraiche whipped cream and candied almonds; crêpe aux trois fromages, mascarpone, Chèvre goat and cream cheese mousse wrapped in a warm crepe with orange caramel sauce; pain d’épice: warm gingerbread with strawberry confiture and caramel ice cream; or profiteroles, choux pastry puffs, vanilla ice cream and dark Callebaut chocolate sauce.
The Joie de Vivre cocktail, created for restaurant week, is made with French vodka, St. Germaine, Lillet, grapefruit juice and JP Chenet Brut.
Reservations may be made by calling 619.255.4167 or on the website at www.bleuboheme.com.
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 2017 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 www.facebook.com/bleuboheme and Twitter and Instagram@BleuBohemeSD.