Veal sweetbreads are wonderfully matched with the dreamy Calvados cream sauce.
The four pairs of frog legs Provençal (9) arrive tender, sautéed beautifully golden brown and crisp with a light breading. These are not the larger tasteless Asian frog legs. The herbed butter sauce lets their delicate taste shine forth. We dipped our warm, crisp baguette slices in the buttery sauce till all gone! Recommended.
The house salad comes with each entree, and has a light vinaigrette over fresh field greens.
pan-seared cod with beurre blanc and crab sauce, pan-fried boneless trout topped with light Grenobloise lemon wine caper sauce, and a magret de canard épicé à l'orange. Entrees come with the house salad, hot bread, and sides du jour.
Three seafood dishes catch the eye of one of my guests; he wants a light sauce. Lisa points out that the trout has a lighter sauce than the cod, and the vol-au-vent has the richest sauce of his three possibilities. That’s a good server-making it easy for the diner to decide! Another friend, who has tried quite a few entrees over the years, recommended veal in Calvados cream sauce (28).
|Demi-Duckling with Gratinéed Zucchini and Mashed Potatoes|
The evening's two nice sides are also a hit. The ramekin of piped twice-baked red mashed potatoes with a little garlic and spices is so much better than the usual bland side of rehydrated mashed potatoes. The deliciously tender zucchini half holds a nicely spiced creamed spinach sauce, topped with melted cheddar cheese. My friend says “I hate zucchini, however I tried this, and I love the way they make it.” He polished his whole plate off, too!
Seafood vol-au-vent won my heart! It’s a culinary riff with a small hollowed light puff pastry rectangle, encasing lightly sauced large scallops, mahi-mahi and shrimp.
The special pan-seared cod with beurre blanc and lump crab sauce arrived tender, perfectly cooked and lightly sauced. This is a treat (like walleye) not often served, or served as well in SW Florida restaurants. The trout is no less delectable.
Special desserts include lavender crème brûlée; and strawberries marinade in orange liquor and served in a puff pastry, topped with orange whipped cream
The trio of profiteroles are baked on premises, filled with vanilla ice cream and topped with Christian's chocolate Grand Marnier sauce and with slivered almonds. Decadent!
During the evening Mari makes the rounds of all tables several times-she is so personable, full of Southern hospitality and fun to talk with. Just as with Lisa, neither will just recommend items until they get a feel for what you prefer. Chef Christian, just as outgoing, is infrequently out of his alchemist's kitchen. Blue Windows is a casual, friendly and thoroughly mère and père or “mom and pop” French bistro. My guest says “I feel like we’re guests in their home for dinner.”
Service at Blue Windows is friendly and professional. The food is wonderfully cooked, served appropriately hot not just warm, and the spicing is a treat. Food is very reasonably priced. I have only high compliments for Mari and Christian's dining. Perhaps the name could be changed to Blue Windows Bistro and Wine Bar, now that the catering aspect est fini.
Who is competition? There's none in Fort Myers/Lee County on price, French cuisine and food quality. Their cuisine is a match for any French spot in Naples, and the more casual setting is a plus. I’d have my birthday dinner or group of friends for a Blue Windows dinner in a heartbeat. Do reserve ahead of time. As the website says, “Our private events are frequent and we might be closed to the general public.” Dinner starts at 5 pm.