San Diego’s spring produce is ripe for the picking and inspiring new dishes at Bleu Bohéme, located in Kensington. Black kale, mushrooms, asparagus, chard, cauliflower and more, are being integrated into flavorful new selections created by chef and proprietor, Ken Irvine.
New dishes debut every Thursday and will include: escargot à a la moelle, snails with roasted bone marrow ,pickled shallots, radishes, Fresno chili, sauce vert and crostini, for $18.50; gnocchi a la Parisienne, sautéed parmesan dumplings with asparagus, roasted mushrooms and white wine cream sauce, priced at $16.95; salade de quinoa, with avocado, snap peas, radishes, radicchio and lemon vinaigrette, for $15.95; entrecôte de porc, Provençal marinated Duroc pork bone-in rib eye steak with pommes puree, maitake mushrooms, fiddlehead ferns and mustard jus, priced at $28.50; confit de canard, Moulard duck leg confit served with fava beans, asparagus, baby carrots, cauliflower, fingerling potatoes and duck broth, priced at $29.95; and more.
Additional seasonal selections will be announced as available. Bleu Bohème’s current menu is available online at bleuboheme.com.
Bleu Bohème
4090 Adams Ave., Kensington. (619) 255-4167 or bleuboheme.com
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