New Spring Menu at Bleu Bohéme

Tarte Chaude au “Reblochon”: Caramelized Spanish Onion Tart, Bacon, Roasted Apple, and Le Delice au Juara Cheese with Baby Greens.

San Diego’s spring produce is ripe for the picking and inspiring new menu items at Bleu Bohéme, located in Kensington.

Croquette de Crabe: Crab Croquettes with Jicama Remoulade, Tomato-Rocket Salad, and Saffron Aioli.

Black kale, mushrooms, asparagus, chard, cauliflower and more, are being integrated into flavorful new selections created by chef and proprietor, Ken Irvine.

Confit de Canard: Moulard Duck Leg Confit, Fava Beans, Fiddlehead Ferns, Baby Carrots, Cauliflower, Fingerling Potatoes, and Duck Broth.

New dishes debut every Thursday, and additional seasonal selections will be announced as available. Bleu Bohème’s current menu is available online at www.bleuboheme.com.

Boeuf Bourguignon: Angus Beef Cheeks in Red Wine, Mushrooms, House Smoked Bacon, Carrots, Baby Potatoes, and Caramelized Baby Onions.

Located 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.

Tarte aux Fraises: Strawberry Tart with Vanilla Pastry Cream, and Macerated Strawberries.

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.

Gâteau au Trois Fomages: Mascarpone, Chèvre Goat and Cream Cheese Cake with Almond Crust, and Raspberry Sauce.

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.