A ‘Bijou’ in the Heart of the Bay Area

Bijou Restaurant & Bar, will provide the East Bay with a chic new dining option. Bijou will showcase contemporary cuisine, offered at reasonable prices, fresh and often locally sourced, organic ingredients.

Modern seasonal menu that will provide each guest with an “affordable palate”. Offering new & unique flavor profiles with each dish

Our Menu
Menu

Small

Butternut Squash Risotto

Brown butter, parmigiano reggiano

$7

Fried Brussels

Citrus maldon salt, horseradish

$6

Pomme Frites

Jalapeno aioli

$5

Pork Belly

Crispy pork belly, root beer, mint & cilantro anglaise

$12

Roasted Bone Marrow

Bacon and onion compote

$12

Spanish Chicken Wings

Chile Arbol sauce

$12

Spicy Ahi Tartare

Fried won-ton, avocado puree, cilantro, green onion, radish

$12

Steamed Clams

Rosemary roasted eggplant, citrus beurre blanc, bacon compound

$13

First

Salmon Tartare

Hakushu cured salmon, cranberry, Fuji apple, fennel, rye cracker

$12

Soup of the Day

Shots of soup available for $2

$6

Spring Vegetable Salad

Easter radish, baby carrot, asparagus, blood orange & sweet lemon, arugula, country crouton, caramelized honey vinaigrette

$12

Strawberries & Beets

Spring mix, roasted beets, compressed berries, goat cheese, hazelnut, fine herb vinaigrette

$14

Flatbreads

Bacon & Asparagus

Apple smoked bacon, mozzarella, parmesan, cheddar, sweet balsamic glaze

$14

Goat Cheese & Carrot

Chervre goat cheese, mozzarella, parmesan shaved baby carrot, honey

$13

Potato & Pea Tendril

Purple potato, rosemary, mozzarella, parmesan, cheddar, fresh pea tendrils

$13

Red Wine & Fennel Sausage

Shaved fennel, mozzarella, parmesan, cheddar, red wine reduction

$13

Sandwiches

Bijou Burger

Jalapeño aioli, arugula, pomme frites

$11

Rib-eye Steak Sandwich

Jalapeño aioli, arugula, pomme frites

$14

Main

Braised Lamb Shank

Yellow corn polenta, grape tomato, mushroom ragout, peppercorn melange, au jus

$20

Charred Hangar Steak

Porcini and cauliflower puree, asparagus, carrot top cutney, potato mousseline

$20

Diver Scallops

Blistered grapes, pea tendril, sautéed squash, crab brandade, pan jus

$19

Pork Tenderloin

Apricot, chayote, house-made queso fresco, ferro verde, chocolate mole

$18

Roasted Chicken Breast

English pea, rainbow carrot, button mushroom, tomato confit

$18

Seared Sea Bream

Roasted purple potatoes, baby fennel & carrots, charred yellow pepper coulis

$20

Sweets

Lemon Poppy Seed Curd

Citrus merengue, Grand Marnier black berry, brown butter streusel

$7

Nutella Bread Pudding

Nutella, vanilla ice cream, strawberry

$7

Olive Oil Cake

Olive oil powder, rosemary, lemon gastrique

$8

Tequila & Chocolate

Chocolate ganache, tequila jello, cilantro, carbonated citrus supreme

$7

hand-crafted cocktails featuring fresh ingredients & bold flavors, eclectic beers and an exciting wine list

Drinks Menu
Drinks

Cocktails

A Difference Kind of Piquancy

Frida Kahlo Blanco, ginger cordial, orange, lime

$11

Argodolce

Nolet’s Gin, Campari, Dolin Blanc, Aperol

$11

Armenian Orange

Hanger 1 Mandarin Vodka, apricot liqueur, Campari, lemon

$11

Double Agent

Tanqueray Gin, Skyy Vodka, Cherry Herring, Luxardo

$11

Lagniappe Tea

earl grey infused bourbon, ginger cordial, mint, orange, lemon

$11

Monaco

Tanqueray Gin, basil, pineapple gum, orgeat, egg white, lime

$11

Monk Manhattan

Bulliet Bourbon, Benedictine, Carpano Antica, Luxardo, Angostura Bitters, black walnut bitters

$11

Mt. Fuji

Bulliet Rye, Fuji apple, Angostura Bitters, Herbsaint

$11

Old Cuban

Pirate Rum, mint, lime, chocolate bitters, Angostura Bitters, champagne float

$11

Silk Road

Hendrick’s Gin, Velvet Falernum, cucumber & fennel seed cordial, lime

$11

Executive Chef – Rodrigo Cedeño
executive_chef_2
executive_chef
  • I am coming forth with a solid foundation of knowledge and experiences in the hospitality industry. After graduating from the Cal Poly Pomona’s Collins College of Hospitality Management program, I’ve carried on my long- term goal at Vu Restaurant under Executive Chef Kyle Schutte, gaining insight and experience in modern cuisine and techniques in molecular gastronomy.

    Thereafter, I’ve continued on to work at RN74, San Francisco with Chef Jason Berthold as a Chef de Partie. RN74 emphasizes upon classical and modern French cuisine while focusing on food and wine from the Burgundy Region of France. It is here where I’ve developed a solid foundation of classical French techniques. At Rolling Hills Country Club, a premier club in Southern California. I’ve held the position as the Sous Chef of the operation, managing staff, creating countless seasonal and organic menus.

    With solid understanding of a food & beverage operation as a whole and I am moving forward in with the progression & advancement of Bijou. We are looking to create a comforting & welcoming atmosphere while successfully providing flawless service daily.

    The direction of the menu is something a little more modern, something that will provide each guest with an “affordable palate”. We will achieve this by offering new & unique flavor profiles with each dish and creating a regularly changing, seasonal menu. We’re located in the heart of the Bay Area and we want to make sure that everyone is aware that they don’t have to travel so far into the City to find a unique dinning experience and great food.

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Contact Us
We will be glad to answer your questions.
  • 1036 B St. Hayward, CA 94541
  • Phone: 510.888.1092
  • Email: dine at bijouexperience dot com
  • Corporate or Private Events: dine at bijouexperience dot com
  • Job Openings: dine at bijouexperience dot com

Join us for unique dinning experience and great food

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