Friday, December 27, 2013

Looking into the new year with bleu


Having only tried the lunch menu at bleu restaurant, one of the things for the new year that I'm looking forward to is exploring their dinner offerings, particularly since they've introduced a new executive chef. With Chef Kevin Rains, the restaurant's reputation of premier fine dining continues. 

The perfect opportunity for this first try is bleu's four course New Year's Eve dinner and celebration to ring in the new year. Just reading the chef-inspired menu here might convince you. Items such as the Maryland-style lump crab crakes (shown in this set), European quail, chicken breast wrapped in prosciutto ham with sweet corn cream sauce, and chocolate ├ęclair profiteroles are hard to pass up.

Here are a few of my photos from my last two lunches.









Last year's reservations booked fast so I would suggest you book your table today. 
See the Bleu Neu Year Menu here. /  Book here or call 901.334.5950.

Photos/graphics by Sophorn.
Special thanks to Stephanie at Red Rover Company.

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