Bleu Northeast Seafood, a new bistro located at 25 Cherry Street at the Courtyard Burlington Harbor Hotel, has opened its doors. Celebrating the connection of Burlington and Lake Champlain to the sea, Bleu is Chef Doug Paine’s most recent venture that follows his success with Juniper at Hotel Vermont.
Drawing influence from the New England coast, Canadian Maritimes and St. Lawrence region, Bleu’s menu showcases North Atlantic cuisine with a stunning selection of the region’s most seasonally available seafood. Each dish uses classic ingredients with a unique approach for redefined and relaxed seafood.
Bleu works with local purveyors and New England fisherman in order to provide seafood that’s as fresh as can be and changes the menu weekly based on what’s readily available, providing the Burlington community with a seafood experience like none other.