A Warm Selection of Grilled Red Mullet, Seabass, Clams, Palourdes, Mussels, Prawns, Razor Clams, Calamari, and a Whole Lobster Flambed with a Shot of Vodka and Served with Sauce Choron, Sauce Dieppoise, And Sauce Vierge
LES ENTREES
Salade de Tomates et Haricots Verts aux Echalotes de Bretagne
Tomato and French Bean Salad, Shallots and French Dressing
La Soupe a L’Oignon
Traditional French Onion Soup with Cider, Croutons and Gruyere Cheese
La Terrine de Campagne, compote d’Oignons Rouges
Le Bouchon’s very own Farmhouse Terrine with a Red Onion Compote
Croustillant de Chevre et de Poivrons Rouges
Goat’s Cheese and Roasted Red Pepper in Filo Pastry Case Served withMesclun Leaves
Magret de Canard Fumé, Remôulade de Celery Rave, Vinaigre de Balsam
Smoked Duck Magret Served with a Celeriac Remôulade, and a Balsamic reduction
La Frisee aux Lardons Oeuf Poche
Curly Endive Salad with Lardons and a Poached Egg
La Soupe du Pêcheur et sa Garniture
Fish soup Served with Gruyere Cheese, Croutons and Rouille Sauce
Cuisse de Grenouilles, a l’ail et au Persil
Sautéed Frogs Legs in the Traditional Garlic and Parsley butter
Assiette de Saumon Fume et Brioche Toastee
Scottish Smoked Salmon with Toasted Brioche
Les 12 Escargots de Bourgogne
12 Snails with Garlic Butter
Le Plateau de Charcuterie
Platter of Mixed dry Cured Meats
Escalope de Foie Fras Chaud Rotie, Tatin de Poire
Roasted Slice of Duck Foie Gras Served with a Sweet and Sharp Sauce and a Pear Tatin
LES POISSONS
Coquille Saint Jacques traditionelle
Scallop Cooked in it’s Shell with a Creamed Parsley and Seafood Glaze, Gratined with Breadcrumbs
Les Tagliatelles aux Fruits de Mer
Seafood Tagliatelle
Les Grandes Moules Marinieres ou Poulettes et Frites
Mussels Cooked in White Wine and Shallots with or without Cream. Served with French Fries
La Bouillabaisse de Marseille
Traditional Rock Fish Stew with Seafood and Potatoes in a Saffron Broth Served with Rouille, Croutons and Grated Cheese
Tartare de Saumon a la Francaise (200g/300g)
Salmon Tartare Prepared at the Table with Crème fraiche, Lemon, Capers, Spring Onions and Salmon Keta Served with Toasted Baguette
Demi Homard Thermidor
Half Lobster cooked andGlazed with Bearnaise Sauce (whole Lobster also available )
Filet de Loup deMer, Pommes Ecrassee au Cebettes, Pomery Beurre Blanc
Panfried Seabass Filet, with Crushed Potatoes and Spring Onions, Served with a Mustard Butter Sauce
La Sole de Douvres entiere facon Meuniere
A whole Dover Sole Filleted at the Table Roasted with Lemon, Butter and Parsley
LES VIANDES
Baguette Bouchon
Baguette Filled with Ribeye Steak, Tomatoes, Mayonnaise, Topped with Melted Emmental Cheese
Demi Poulet des Landes Roti
Half Landes Chicken Roasted and Served with French Beans, French Fries and a Light Jus
Boudin Noir aux Reinettes Caramelisees, Pommes Mousseline
Pan Fried Black Pudding Served with Caramalised Apples and Mousseline Potatoes
Boeuf Bourgignon
Slow Cooked Beef in a Rich Red Wine Sauce with Bacon, Mushrooms and Glazed Silverskin Onions Served with Croutons and Mash Potatoes
Cassoulet des Landes
Hearty Stew of Confied Duck leg, Toulouse and Garlic Sausage in a Rich Confit Tarbais Bean and Tomato Ragout
Rognons de Veau Poëlé a l’Estragon, Tagliatelles et Champignons
Pan Fried Veal Kidneys with Tarragon Sauce Served with Tagliatelle and Mushrooms
Casi d’Agneau Roti au Romarin, Ragout de Flageolets
Roasted Rump of Lamb infused with Rosemary, Served with Flageolet Beans and Tomatoe Ragout
Steak Tartare 200g/300g
Raw Chopped Filet of Beef Prepared and Spiced to your Taste at the Table
Fillet de Boeuf ’Rossini’ 200g/300g
Pan-Fried Filet of Beef Served on a Crispy Crouton with Foie Gras and Served with Pommes Frites and a Port Sauce
LES GRILLADES DE BOEUF
Bavette Grillee aux Echalottes 250g
Beef Skirt
Steak Frites 250g / 400g
Rib Eye Steak
Filet de Boeuf 200g / 300g
Fillet of Beef
Le Cote de Boeuf 1kg
Rib of Beef (min 2)
Chateaubriand 500g
Beef Tenderloin (min 2)
La Cote de Veau 700g
Rib of Veal (min 2)
LES ACCOMPAGNEMENTS
Aperitif Salé
(Olives, Salamis, Cornichons and Nuts)
Pain et Beurre
Stuffed Olives
Saucissons et Cornichons
LES LEGUMES
Choose from Epinards au Beurre,
Salade Verte ou Mixte, Pommes Puree,
Frites
LES VEGETARIENS
Tarte Tatin aux Echalottes, Saint Marcelin Reduction de Vinaigre de Balsam
Britanny Shallot Tarte Tatin Served with a Saint Marcelin, Balsamic Vinegar Reduction and a Side of Rocket Leaves
Rissotto de Topinambour, Potirons, Marjoram et Huile de noisettes
Jerusalem Artichoke, Butternut Squash, and Marjoram Rissotto with a Drizzle of Hazelnut Oil
BRUNCH MENU
Croque Monsieur Campagnard
Toasted Country Bread Topped with Ham, Bechamel Sauce and Grilled Cheese
Croque Madame
Toasted Country Bread Topped with Ham, Bechamel Sauce, Grilled Cheese and a Fried Egg
Les Oeufs Brouilles
Scrambled Eggs with Toasted Baguette Served Plain or with Smoked Salmon
Les Omelettes
Choice of Plain, Cheese, Ham, Mushroom or any Combination Thereof, Served with Coffee and Freshly Squeezed Orange Juice
Le Petit Dejeuner Parisien
Choice of Toasted Baguette or Vienoiserie with Butter and Jams Served with Coffee and Freshly
Les Oeufs Façon Benedicte
Poached Egg on Toasted Bread with choice of Ham, Smoked Salmon or Wild Mushroom and Truffle Oil Filling, Glazed with Hollandaise Sauce
Le Bouchon Full Breakfast
Cumberland Sausage, Back and Streaky Bacon, Baked Beans, Tomato Provencale, Sautéed Mushroom and choice of Panfried, Scrambled or Poached Eggs Served with Toasted Baguette, Coffee and Freshly Squeezed Orange Juice
Assiette Iberique
Selection of Bayonne Ham, Manchego Cheese, Caper Berries and Seasonal Melon with Quince Jelly
Assiette Scandinave
Scrambled Eggs with Wild Scottish Smoked Salmon, Chives, Warms Buttered Spinach and Toasted Baguette
Assiette Fermiere
British Gammon Ham with Two Fried Eggs and Served with Fries and Salad
Rognons de Veau Sur Brioche au Romarin et a la
Moutarde Ancienne
Veal Kidneys on a Sprig of Rosemary Served on Brioche Toast with a Cream and Mustard Sauce