DINNER

Appetizers

Ceviche du Jour • 16
inspired by local market selections, lime juice, white onion, scallions, cilantro

Salade ‘Bobo’ • 14
bibb lettuce, candy-cane beets, herbed goat cheese, candied walnuts, raisins, sherry vinaigrette

Poulpe à la Plancha • 18
harissa-marinated portuguese octopus, cocoa bean ragoût, tomato marmalade, black olive tapenade

Ravioles du Royan aux Champignons • 16
comté cheese raviolini, creamy mushroom broth, parmesan cheese

Tartare de Thon • 18
diced ahi tuna, cucumber, avocado mousse, brioche toast

Truite Fumée, Asperges, et Fèves • 16
smoked pennsylvania trout, asparagus, fava beans, lemon segments, dijon dressing

Escargots Vol-Au-Vent • 15
sautéed snails, puff pastry, garlic, parsley

Steak Tartare • 17
hand-cut certified angus beef, capers, cornichon, farm egg yolk, house-made potato chips

Foie Gras au Torchon • 21
house-made raspberry compote, toasted brioche

Hûitres Locale • 18
six fresh oysters, mignonette, cocktail sauce 

 

Entrées

Fusilloni aux Crevettes de Roche • 26
fusilloni pasta, florida rock shrimp, english peas, yellow chilis, fresno peppers

Moules Frites Marinières • 24
north atlantic mussels, white wine, parsley, garlic & shallot broth, hand-cut fries

Risotto de Coquilles Saint-Jacques • 32
seared sea scallops, wild mushrooms, leeks, pea & ramp purée, porcini duxelles

Saumon en Croûte au Poivron • 29
peppercorn-crusted organic scottish salmon, warm fingerling potato salad, fava beans, frisée, dill crème fraîche

Aile de Raie Rôtie, Polenta au Citron • 28
roasted skate, lemon polenta, sugar snap peas, bacon lardon

Poulet Fermier Rôti • 26
roasted ‘goffle farms’ chicken, glazed baby carrots, asparagus, pickled ramp vinaigrette

Tongue in Cheek Burger • 28
hand-ground brisket, short rib & cheek marmalade, smoked tongue, foie gras sauce, brioche bun

Duo de Canard • 36
spiced-hazelnut-crusted duck breast, duck confit, orange-braised endive, fine herb salad, duck jus

Steak au Poivre • 39
allen brothers angus beef new york strip steak, hand-cut frites, green-peppercorn sauce

Côte de bœuf for Two • 125
28oz aged prime rib, bordelaise sauce, two sides of your choosing

 

Les Garnitures

Frites (add parmesan • 3) • 8

Mashed Potatoes • 8

Wild Mushroom Fricasée, Peas, Mint • 8

Harissa Baby Carrots • 8

Pan-Charred Asparagus, Sauce Verte • 8

Sautéed Garlic Spinach • 8

Hours

Brunch:  Sat – Sun 11:00AM – 3:00PM
Happy Hour:  Mon – Fri 5:00PM – 7:00PM
Dinner Nightly:  from 6:00PM

Bobo works with local farmers and artisans to provide our guests the freshest seasonal foods while supporting our local communities.