Sauteed mushrooms and red potatoes, among others. In addition to the lobster bisque with parmesan-polenta medallion, some of the new seasonal entrees include roasted cippolini and escarole salad with prosciutto and bleu cheese crumbles crab stuffed onion ring with smoked paprika aioli and frisee salad honey curry salmon with corn salsa and avocado lamb ragu over house-made campanelle pasta chicken schnitzel over spaetzle with braised purple cabbage and crispy onions and braised bison short rib with demi glace, You can taste the quality, and we’ve applied that level of detail to all of our dishes.”
It’s made from fresh lobster, butter and vegetables. “Our lobster bisque isn’t made from a paste. “If I could describe this winter menu in one word, it would be elevated,” said Covelli. The culinary team, led by executive chef Christopher Covelli, is introducing new entrees and cocktails inspired by seasonal ingredients. Bijou Garden Café, an iconic downtown restaurant offering fine dining with an elegant and inviting ambiance in the heart of Sarasota’s theatre and arts district since 1986, is debuting a new seasonal menu this week.
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