And running from 4-8 p.m., it’s early enough to get back home to wonder what’s in all those packages under the tree that you can’t open until the next day.
The dinner, created by owner and executive chef, Ken Irvine and costing $75 per person, starts with a choice of caramelized Spanish onion soup with fresh herbs, beef consommé and Gruyere cheese crouton; crab croquettes with jicama remoulade, tomato-rocket salad and saffron aioli; fresh roasted beet salad with clementines, pickled red onions, goat cheese croquettes and rocket lettuce; or charcuterie with house-made duck pâté, terrine de campagne, coppa, jambon de Bayonne, garlic sausage, rosette de Lyon, Spanish chorizo and pickled vegetables.
For an additional $4 charge, there’s escargot, farm-raised snails with garlic, shallots, parsley, thyme, Pernod and butter served with a petite baguette.
Entrée options are cassoulet of Hudson Valley Muscovy duck leg confit served with creamy goat cheese polenta, baby kale olive relish and sauce verte; horseradish-crusted salmon with mashed Yukon gold potatoes, asparagus and smoked tomato beurre blanc; Shiitake and oyster mushroom raviolis with ratatouille, spinach, espelette, tomato relish, fines herbes and white wine cream sauce; or braised beef short rib with blue cheese-red wine sauce, crispy parsnips, roasted garlic mashed potatoes and haricots verts.
For an additional $5 charge, there is the option of large dry-pack sea scallops served with saffron lobster risotto, linguiça, English peas, fennel and basil pistou; or petit filet mignon steak frites with caramelized onions, Béarnaise, arugula salad and garlic pommes frites.
Dessert consists of rich dark Callebaut chocolate mousse with seasonal red berries; crème brulée, rich vanilla custard with a crunchy sugar crust; warm flourless chocolate cake with house-made vanilla ice cream; warm gingerbread topped with strawberry confiture and caramel ice cream; and warm brioche bread pudding with caramelized apples, raisins and white chocolate.
To compliment the meal,the Canneberge cocktail, a cranberry gimlet served up with artisanal French gin, cranberry juice, lime, simple syrup and cranberry bitters, is $15.
It also has a New Year’s Eve dinner.
Blue Boheme is located on Adams Ave., in San Diego’s Kensington neighborhood.
Reservations are available by calling (619) 255.4167 or by visiting the website at Bleu Boheme.
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