Lunch
11:30-3:30 PM

Chef Frederic Feufeu and his Staff Wish you Bon Appetit!

La Tradition

"Fred's Bacalao" Chowder 
Salted Cod Fish and Bacon 11.

Escargots de Bourgogne Farcis 
Garlic Butter Escargots in Shell 14.

Gratinée a l'Onion 
French Onion Soup 11.

"Les Moules du Jour" New England Mussels of the Day 16.

Classic Caesar Salad
Heart of Romaine and White Anchovies 12.

6 Cotuit Oysters on the Half Shell with Mignonette Sauce 15.

Les  Rillettes
 Braised Pork and Duck Confit Paté with Toast and Grain Mustard 15.

Roasted Beet and Goat Cheese Salad with Walnut Dressing 14.

Bleu's Assorted Green 
with aged Balsamic Vinager Organic Mixed Green,French Beans and Seasonal vegetables 12.

Poached Foie Gras "au Torchon"
with Cranberry Walnut Bread, Apricot Jam 17.

Steak Tartar with Quail Egg, Sea Salt Rosemary Crustini and Mustard 17.

Warm Brie & Onion Confit Tart with Walnut Arugula and White Fig Honey 15.

Sesame Seared Ahi Tuna with Pineapple Cucumber Salsa, Tahini Sauce and Taro Chip18.
 

Le Coin Bistro

"Croque Monsieur" Ham and Gruyere
on Egg Battered Sour Dough Bread, Fall Side Seasonal Salad with Feta Cheese 17.

Cranberry Pecan Chicken Salad
On Toasted Croissant with Apples, Fall side Seasonal Salad with Feta Cheese 17.

Black Forest Ham, Mushroom and Swiss Cheese Crêpe 
Mixed Greens with Prosciutto and Poached Egg 20.

Bacon, Onion and Gruyere Cheese Quiche with Mixed Greens, Heirloom Tomatoes and Chive Creme Fraiche 18.

Plats de Resistance

Duck Confit with Raspberry Honey Glaze
Grilled Asparagus, Herb Goat Cheese Baquette Toast with Fig Jam 22.

Seared Sea Scallops with Reggiano Risotto, Apple Cranberry Jam,
Sauteed Bok Choy, Zucchini and Heirloom Tomatoes 26.

"Choucroute", Bauernwurst and Knackwurst Sausages
  Over Braised Sauerkraut with Apple Smoked Bacon and Fingerling Potatoes 22.

 Salmon Paillard with Truffle Honey Pears
Over Spinach Fennel Salad, Almonds and Goat Cheese 24.

"Le Steak Pomme Frites" Grilled Sirloin Steak with Dijion Mustard,
Grilled Tomato, French Fries Fries 28.

Herb Crusted Day Boat Haddock with Crispy Yukon Potatoes and French Beans
Heirloom Tomates, Nicoise Olives and Caper Berries in Parsley Oil 24.

Chef Frederic Feufeu and his Staff would like to thank you for your loyalty
 Bon Appétit!
 

Dinner
5:00-9:00PM

Chef Frederic Feufeu and his Staff Wish you Bon Appetit!

La Tradition

Escargots de Bourgogne Farcis 
Garlic Butter Escargots in Shell 14.

"Les Moules du Jour" New England Mussels of the Day 16.

"Fred's Bacalao" Chowder 
Salted Cod Fish and Bacon 12.

Gratinée a l'Onion 
French Onion Soup 12.

Les Hors d'Oeuvres

 Steak Tartar with Quail Egg, Sea Salt Crustini and Mustard 18.

Cotuit Oysters on the Half Shell with Mignonette Sauce 15.

Goat Cheese and Roasted Beet Salad with Walnut Dressing and Pecans 14.

Classic Caesar Salad with Heart of Romaine and White Anchovies 12.

Warm Brie & Onion Confit Tart with Arugula, Almonds and Raspberry Honey 16.

 Les Rillettes, Braised Pork and Duck Confit Paté with Toast and Grain Mustard 15.

"Bleu's Assorted Green" with aged Balsamic Vinegar
Organic Mixed Green, French Beans, and Seasonal vegetables 12.

Poached Foie Gras "au Torchon" with Cranberry Walnut Bread, Apricot Jam 17

Poke Tuna with Lime, Cilantro and Seseme Seed Dressing, Cucumber and Taro Chip 18.

Les Poissons

    Herb Crusted Day Boat Haddock with Crispy Yukon Potatoes, French Beans 
 Heirloom Tomaotes, Nicoise Olives and Caper Berries in Parsley 36.

Seared Sea Scallops with Maple Apple Cider Glaze,
 Sauteed Potato Gnocchi with Fall Mushrooms 49.

Atlantic Salmon with Truffle Honey Bosc Pear
 Brown Butter Butternut Squash Puree and Asparagus 40.

East Coast Halibut with LIme Beurre Blanc
Steamed Shrimp Jasmine Rice, Asparagus and Pinnapple Mango Jam 48.

Les Viandes

"Cassoulet" with Duck Leg Confit
Pork, Smoked Bacon, Garlic Sausage, and White Navy Pea Beans 38.

New Zealand Roasted Rack of Lamb with Parsely Garlic Oil,
  Butternut Squash, Pecan and feta Cheese Tart, French Beans and Bordelaise Sauce 51.

Sea Salt Herb Crusted Roast Chicken with Apple Cranberry Chutney
Mashed Potatoes and French Beans 28.

Roasted Mallard Duck Breast with Raspberry Honey Glaze, 
Reggiano Risotto, and Herbed Goat Cheese, Asparagus 42.

Filet Mignon "au Poivre" Four Peppercorn Sauce with Crème Fraîche,
Bacon and Onion Yukon Potatoes, and French Beans 53.

.

Sunday Jazz Brunch

11:30-3:00

Featuring

October 13th Ann Austin

October 20th Ashley Edwards

October 27th Bart Weisman

November 3rd Bart Weisman

November 10th Ann Austin

November 17th Ashley Edwards

November 24th Bart Weisman

December 1st Bart Weisman

December 8th Ann Austin

December 15th Ashley Edwards

December 22nd Bart Weisman

December 29th Ann Austin

 Sample Brunch Menu

Cocktail Du Jour

    Bleu’s Bloody Mary $12

  Mimosa $12

Nicolas Feuillatte, Brut, NV, Franc16 Split

  Nicolas Feuillatte, Brut Rosé, NV, France $16 Split

 Veuve Clicquot, Brut, NV, France  $24 Glass

Les Hors d’Oeuvres

Escargots de Bourgogne Farcis, Garlic Butter Escargots in the Shell 14.

Gratinée a l’Onion, French Onion Soup 11.

Les Rillettes, Braised Pork and Duck Confit Paté

With Toast and Grain Mustard 15.

Classic Caesar Salad with Heart of Romaine and White Anchovies 12.

Roasted Beet and Goat Cheese Salad with Walnut Dressing 14.

“Bleu’s Assorted Green” Aged Balsamic Dressing

Assorted Organic Baby Green Salad with French Beans 12.

Poached Foie Gras “au Torchon”

With Cranberry Walnut Bread and Apricot Jam 17.

Cotuit Oysters on the Half Shell with Mignonette Sauce 15.

Sides

French Fries 6.

Roasted Yukon Potatoes 6.

Grilled Asparagus 6.

Bacon 6.

Croissant 5.

Le Coin Bistro

Seared Ahi Tuna Salad Niçoise with Basil Aioli

Over Heirloom Tomatoes, Arugula with Basil Oil, French Beans and Hard Boiled Egg 26

Bacon, Leek and Gruyére Cheese Quiche

Mixed Green Salad with Tomatoes, Chive Crème Fraiche 20.

“Les Moules du Jour” New England Steamed Mussels with Garlic Saucisson,

Fingerling Potatoes and Grilled Baguette 21.

Black Forest Ham, Swiss Cheese and Mushrooms Crêpe,

Mixed Greens Salad and Two Poached Eggs 22.

Plats de Resistance

Fine Herbs and Mozzarella Cheese Omelet with Prosciutto

Roasted Yukon Potatoes, Crème Fraiche 22.

Apple Smoked Bacon Egg Benedict on a Brioche Toast

Bearnaise Sauce and Roasted Yukon Potatoes 22.

Shrimp and White Peaches with Orange Honey Cilantro Glaze

Sautéed Peppers, Bok Choy, Roasted Cashew and Soba Noodles 24.

“La Tartine” Sunny Side Up Eggs over Cream Cheese Cranberry Pecan Toast

Smoked Salmon and Pickle Onions, Roasted Yukon Potatoes 23.

“Le Steak Pommes Frites” Lemon Garlic Parsley Butter

Grilled Sirloin Steak with French Fries, Dijon Mustard and Grilled Tomato 28.

Tables are Reserved for 2 hours.