Restaurant guide

Attention Island Residents & Guests: Why Cook when you have a French Chef in the neighborhood? Come experience our FULL Seasonal Menu today.

We train In house! Do you have a "can do attitude" and an interest in learning new skills. Learn Prep station, salad, desserts and more. Must be willing to do whatever it takes, even dishes as needed! Drug Free Drama Free Workplace, US Citizen or Work Visa Required. Toll transponder reimbursement after 90 days, tolls only $2.

Reliable Confident Professional with guest oriented attitude to join our team. We are an Intimate family owned and operated bistro. Open Evenings Mon-Sat at 5pm for dinner service. Experience in fine dining, wine and food knowledge, tableside skills a plus. Must have reliable transporation. Smoke Free, Drug Free, Drama Free Workplace! Please message Resume and/or Job History!

Join us for a memoriable meal on Sanibel Island

It's 5:00 Somewhere! Join Chef Christian Vivet tonight. Dine at the Chef's Counter and simply watch the show.

Don't Leave Fido at home! Alfresco Dining Available, ice water & dog treats!

Superior service with a smile

It's Spring, Try this fabulous stew tonight! Navarin D’Agneau Printanier Tender Morsels of Lamb, Slow Cooked with Organic Vegetables, Turnips, Tomatoes, Garlic, and Herbs

Foie Gras Two Ways Seared & Terrine, Balsamic & Fig Jam Add Sauternes Wine Pairing

Frog Legs Persillade 3 Pairs, Garlic Butter, Parsley...18

Pâté de Campagne, Chef-Made, just one of our menu items that deserves mention.

Ris de Veau à la Crème Veal Sweetbread, Calvados Brandy Cream Sauce

Chef’s Bleu Inspirations Tonight Veal Chop* Bone-in 12/14oz. Calvados Cream Sauce, Truffle Frites 39 Bone-In NY Strip Steak* 14oz.,Angus, Hand Selected, Ideal Marbling, Béarnaise, Truffle Frites 36 New Zealand Lamb Chops* Seared Lamb Chops, Rosemary-Garlic Dijon au Jus 35 Navarin D’Agneau Printanier Tender Morsels of Lamb, Slow Cooked with Organic Vegetables,Turnips, Tomatoes, Garlic, and Herbs 32 Roasted Wild-Caught Yellowtail Snapper Butterflied, Served with Beurre Blanc Sauce 34

Make plans to dine this week with us! Open at 5pm Mon-Sat thru March

Mothers & Daughters toast to time together at Bleu

Table for six perhaps!

Chef Christian Vivet on the job tonight!

Gorgeous beach day, smells fresh and water is a clear green. Red Tide is over! We are thankful! Come on down.

Ahh, do go chasing waterfalls! Vermont is gorgeous!