Bar Bohème

NV Taittinger, Brut, La Francaise, Champagne

Interior Decorator – apple brandy, amontillado, rum, apple shrub, lemon

Not Your Fathers Elderberries – gin, cassis, allspice, lemon, egg white

Baguette Parisienne – water, yeast, salt with Beurre de Rodolphe Le Meunier

Gougeres – truffle cheese mousse / Rillette de Truite – smoked trout roe, creme fraiche, horseradish

Pate de Campagne – cornichon, mustard

Foie Gras Terrine – genoise, apple, almond, creme fraiche, brioche soldiers

Soupe a l’Oignon – beef broth, emmentaler, gruyere, esther’s sourdough

Lobster Cocktail – avocado, grapefruit, fried saltines

Gnocchi a la Parisienne – honeynut squash, brown butter, pomegranate molasses

Poulet Roti – porcini pain perdu, black trumpet, miatake, mushroom jus gras

Mary’s Duck – poached pears, celeriac, quatre espice

Boeuf Bourguignon – red wine braised beef, matignon

Pomme de terre au chevre

Beef Tallow Frites – Ketchup, Mayonnaise

2018 Gérard Bertrand “Vin Doux Naturel”, Banyuls, Grenache / 2016 Chateau du Andoyse Hayot, Sauternes

Vanilla Crème Brûlée Tart – caramelized vanilla custard, sable, apricot, cherry

Croustillant Chocolate Cremeux – crispy gavotte, creamy milk chocolate, dark chocolate cremeux, smoked vanilla bean ice cream

Paris Brest – crispy choux, hazelnut praline, praline cream, caramel, toasted hazelnuts

Warm Pear Cake – spice poached pears, fleur de sel ice cream, pear coulis

Tarte Tatin – caramel apples, flaky puff pastry, foie gras ice cream

Petit Fours – Macarons, Caramels, Financiers, Roll Cake

Sorbet

Strawberry Ice Cream

Chocolate Ice Cream

Smoked Vanilla Bean Ice Cream

Now with 9 months of experience Bar Bohème has matured into exactly the sort of Restaurant Las Vegas’ Art’s District needs it to be, the collaboration between Chef James Trees and investors pairing down its menu while simultaneously hitting full-stride in terms of service at 1401 South Main Street.

Designed as a Mediterranean-inspired French Bistro, think florals and lots of light with white tablecloths, early 2026 now sees Trees and team offering an $80 four course Prix Fixe in addition to a la carte options ranging from Northern-style French Onion Soup made with Beer to a light Lobster Salad decorated by Avocados and Citrus.

Continuously evolving thanks to customer comments and a commitment to excellence, Pastry Chef Jake Yergensen’s Baguette now the best in Sin City after attending classes in Paris, all guests begin with an Amuse on this night featuring faultless Gougeres alongside Trout Rillette made the right way.

Allowing guests to choose their own plates, though a proper “tasting menu” is coming soon, course one includes the aforementioned Soup or Lobster while fans of Foie Gras will find the current Terrine flavored like Apple Pie meets Marzipan alongside golden Brioche Soldiers stacked and ready for spreading.

Not willing to forgo Pate de Campagne, simple and texturally compelling with moderate minerality, it was after a pair of cleverly-named Cocktails that Mains included Pâte à Choux Dumplings beneath Brown Butter charred Sprouts, classic Boeuf Bourguignon and Roasted Chicken bolsterd by Thigh Meat Farce and Mushroom Bread Pudding.

Heartfelt and labor intensive, James’ time with Heston Blumenthal showing in faultless Frites, fans of Duck will find the current version rosy-red and rooted in Celery Root that serves to balance a slight sweetness from Pears and Quatre Espice.

Smartly moving Macarons to a Petit Fours platter, along with top-tier Financiers and Caramels, new Desserts include Chocolate Cremeux and warm Pear Cake joining Chef Yergensen’s Parisian-quality Brest and Tarte Tatin with Foie Gras Ice Cream.

www.barbohemelv.com