Chef Pierre’s cuisine

French, without compromise.

The complete menu

À la carte

Appetizers

French Onion Soup

A Paris market-hall classic, bubbling with French bread and melted gruyere cheese.

$16

Escargots

Six tender snails baked in generous garlic and parsley butter. GF

$16

Foie Gras

Warm seared duck foie gras, fig jam, balsamic and gingerbread.

$26

Baked Egg Cocotte

Gently baked egg, cream, mushrooms, ham and fresh herbs. GF

$15

Bone Marrow

Roasted bone marrow, flambéed oyster mushrooms, tomatoes a la Provencale, au jus.

$18

Entrees

Boeuf Bourguignon

Slow-braised beef in Burgundy wine, carrots, pearl onions and bacon.

$37

Filet Mignon

6oz beef filet mignon, golden truffle fries and au jus. +$16 Rossini with a slice of seared foie gras

$51

Orange Duck

Seared boneless duck breast, sweet and tangy orange sauce. GF

$45

Steak Tartare

Hand-cut beef tenderloin prepared French-style with capers, cornichons, Dijon mustard and yolks, served with truffle fries. GF

$55

Trout

Butterflied boneless rainbow trout, butter and toasted almonds. GF

$37

Halibut

Roasted halibut with Chef Pierre's beurre blanc.

$45

Scallops - Saint-Jacques

Four seared scallops with a savory lobster sauce.

$49

Fisherman's Pot

Lobster tail, scallop, shrimp and fish in a creamy Champagne lobster sauce.

$49

Desserts

Creme Brulee

Vanilla custard beneath a fine crackling caramel crust. GF

$12

Profiterole au Chocolat

Puff pastry, vanilla ice cream, warm chocolate, almonds and whipped cream.

$13

Dame Blanche ice-cream

Premium Vanilla ice cream, dark molten chocolate and whipped cream. GF

$12

Crepe Suzette

Two crepes with orange syrup and flambéed with Grand Marnier.

$15

Prix fixe · $61

Bleu 4-Course

Wine pairing available for an additional $36. No split and no substitution.

  1. First courseEscargots or Onion SoupPaired with Chardonnay
  2. Second courseSeasonal saladArcadian mix, radish and dressing
  3. Main courseBeef Bourguignon or Trout AmandinePaired with red Côte du Rhône
  4. DessertCrème Brûlée or Dame BlanchePaired with Sauternes

Tuesday through Friday

Weekly specials

Tuesday

Steak-Frites au Bleu

Sliced beef hanger steak, blue cheese sauce, truffle fries, and a salad with Dijon vinaigrette. GF

$45
Wednesday

Terre & Mer

4oz beef filet and 4oz lobster tail, truffle fries, clarified butter, and a salad with Dijon vinaigrette. GF

$45
Thursday

Chef’s Inspiration

A French classic selected by Chef Pierre each week. Please ask your server for tonight’s dish.

Market
Friday

Côte de Boeuf Rôtie

Slow-roasted prime rib with olive oil, Provence herbs, garlic, au jus, sides of the day and a salad. Pre-order requested. GF

$45
From Sanibel, with love

Stay connected.

Seasonal news, special dinners and a little taste of France in your inbox.

By subscribing, you agree to receive occasional news from Bleu RendezVous.
Book now