Chef Doug Paine celebrates the connection of Lake Champlain to the sea by sourcing the finest, freshest quality regional seafood. Each morning, Doug networks with local and regional farmers, purveyors, and fishermen to source our menu, with daily deliveries from the ports.
At Bleu, we strive to source seafood raised in sustainable fisheries, and serve simple, yet sophisticated preparations to present the inherently dramatic and delicious flavors and textures of the harvest.
Please browse the sample menu below. For the current, seasonal and ingredient-driven menu, see here.