Bijou Restaurant
chicken dinner
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Prix Fixe Menu

BIJOU'S BLACKBOARD PRIX FIXE MENU CHANGES REGULARLY

starters

Bijou proudly presents our highly acclaimed and locally inspired farm-to-table Blackboard Prix Fixe menu.  This menu has become an annual favorite for visitors and Stratford locals alike. Head Chef, Roddy Eastman, honours our twenty-year tradition of farm-to-table cuisine while masterfully infusing modern influences and techniques.

Two Courses – $49
Three Courses – $55

Sweet Potato White Bean Curry Soup
coconut, paprika oil
Spinach Ricotta Agnolotti
smoked honey beets, brown butter
Mushroom Escargot Tart
63.5 degree egg, gouda, parmesan crumbs

Sweet Potato Soup

With coconut and paprika oil.

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Sous Vide Chicken Breast

Served on a bed of homemade gnocchi, with mushrooms and lardons.

Braised Short Rib
sun baked potatoes, wilted greens, burnt cheese, demi-glace
Sous Vide Chicken Breast
gnocchi, mushrooms, lardons
Seared Trout
smoked trout rosti, herb salad, tapenade
Braised Mushrooms – Baby Bok Choy
coconut curry, steamed jasmine rice

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Dutch Baby
dulce de leche, maple almond walnut crunch
Flourless Chocolate Cake
macerated local berries, graham crumbs
Honey Tofu
green tea, coconut
Local Artisan Cheese Plate
honey elements, pickled mustard

Flourless Chocolate Cake

Served with macerated local berris, and graham crumbs.