The Bluebird Restaurant - Leland, Michigan

Ethnic Nights at the Bluebird

View our Ethnic Night Photo Gallery
Ethic Nites 2011-2012

Dec. 14-15 French – Classic French Cuisine and incredible French wine.
Dec. 21-22 Santa Fe – Our take on Southwestern Cooking
Dec. 28-29 New England – Fresh Atlantic seafood and northwoods specialties

Jan. 4-5 New Orleans – Long a Bluebird staple, the Big Easy done right!
Jan. 11-12 Greek – Saganaki, Moussaka, the smells alone are intoxicating
Jan. 18-19 Italian – Southern Italy is the focus, and the wines are sublime.
Jan. 25-26 Chinese – Your favorites, and some unique creations

Feb. 1-2 Mexico – Authentic dishes from the “real” Mexico.
Feb. 8-9 New England – Great seafood fine wines from across the nation
Feb. 15-16 French – Great cuisine and the wines of the Rhone Valley
Feb. 22-23 New Orleans – Selections from the Great Cookbooks of N.O.
Feb. 29-March 1 Greek – Some old favorites, and some new discoverys

March 7-8 Spanish Tapas – Small plates, the inspiration for our new format.
March 14-15 Asian – The exciting foods of China, Thailand, Japan, India, etc.
March 21-22 Italian – The North, and fabulous wines of the Piemonte.
March 28-29 New England – Lobster, crab, clams, fresh fish, and wine to match

April 4-5 French – French peasant cooking with stunning Beaujolais and Burgundy
April 11-12 Greek – Flaming cheese, Lamb Bandit, and lots more.
April 18-19 New Orleans – More Cookbook selections from the great Chef’s of N.O.
April 25-26 Chinese/Thai – Aromatic cuisine that we love to cook.

May 2-3 Italian – Great food and wine from across the Boot!
May 9-10 Southwestern – A little BBQ, some Mexico, and a lot of love.
May 16-17 Greatest Hits – A little bit of everything, and our famous Wine Sale!
May 23-24 Greatest Hits – Many great dishes, and lots of vino.
It's here again, our favorite time of the year, the Ethnic Night Season. If you would like a faxed menu for a given week, call on Tues. or Wed. and ask for Skip or Lynn and we will shoot one off to you. Or, feel free to email us and we will add you to our email list. (bluebird@chartermi.net)

As usual, we seek out the finest wine pairings from each region to pair with our food. Great care is taken to choose wines that are both appropriate with our food and representative of the region, yet priced for everyones budget. Anyone can spend a fortune for a great wine, but we relish the challenge of finding great wines that everyone can afford, and enjoy with dinner.

Items are served as Small Plate (Appetizer) portions, or as larger Entree portions that include Salad and Bread.

(Wed. and Thurs. nights 5 - 9:00 PM.)


January 11 - 12 Greek Cuisine

Monkfish Skordalia

Lavender Lamb Chop w/clove spiced mustard

Falafel with Beet Salad and Pears

Lamb and Beef Moussaka

Saganaki

Halloumi Stuffed Chicken

Sea Scallop Stuffed Artichoke

Chicken Bourekakia

Ouzo Spiked Short Ribs


January 18 - 19 Italian Cuisine - The South

Roasted Eggplant, Zucchini, Red Peppers over Cheese Ravioli

Free-Range Chicken Saltimbocca

Handmade Tagliatelle w/Lamb Bolognese

Seared Beef w/Ricotta Spinach Dumplings

Roast Pork Loin w/green peppercorns over Artichoke Gratin

Broiled Shrimp w/Chickpea Flatbread

Grilled Foccacia w/Proscuitto grapes and fennel seeds

Mussels with Linquini in White Wine/Basil Broth

Antipasto Salad


January 25 - 26 Chinese
Noodle Slaw Salad

Pork and Rice Noodle Soup

Kara-Age Chicken w/Ponzu

Sesame Marinated Chicken over Soba Noodles

Crispy Pork Wontons

Pepper Steak w/Tamarind Sauce

Pineapple Pork Loin w/crispy lotus root & candied tiger lilly buds

Cantonese Salt n Pepper Shrimp Chow Mein

Miso-Glazed Black Cod w/onion ginger sauce

Chicken Udon w/Gai Choy



February 1 - 2 Mexico

Chorizo and Potato Flautas

Shredded Pork w/tomatoes and chilis

Shrimp and Garlic over Green Rice

Duck Nachos w/black bean and corn salsa

Chicken Mole Tacos

Tamales Pork and Cheese

Red Pork Enchiladas

Masa Chicken Fried Steak w/tri-pepper cream

Empanadas de Carne


February 8 - 9 New England

Stuffed Shrimp

Roast Cornish Gam Hen

Grilled Scallops w/Pear ginger coulee

Pan Seared Trout

Grilled Duck Breast w/Cranberry Compote

Lobster and Shrimp Newberg

Skate w/Wild Mushrooms and Pearl onion

Flank Steak w/Shiitake

Mixed Green Salad w/Chai Balsamic Vinaigrette


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