bleu restaurant and Executive Chef Kevin Rains introduced the spring/summer menu near the end of April, but well into the summer I'm still craving everything I tasted. Dishes were seasonally highlighted with oranges, cherries, melon, blackberries and peaches. Flavors melded so well together there seemed to be no ingredient out of place.
Each dish was even thought out to include a wine pairing suggestion. Some are shown with its pairing above. So go out one of these mild summer nights on the urban outdoor patio and enjoy a creative taste of summer at bleu downtown. Special thanks to bleu, Chef Rains, and Charles Vance of Red Rover Company.
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