Bouchard Restaurant menu

Cafe Ou The

Espresso

Cappuccino

Les Desserts Du Jour

Cafe Or Espresso Bouchard (5 Liquors)

Souffles Individuel

Salade Mesclun, Vinaigrette au Vin Rouge

Salad of mixed baby lettuces with red wine vinaigrette

Salade dEndive et Roquette Parfumee

Arugula and endive salad with goat cheese, lemon olive oil dressing

Salade Cesars a laitue Grillee

Grilled baby romaine lettuce with a garlic olive oil dressing and shaved parmesan cheese

Salade aux Poires et Roquefort

Mixed greens, warm pears, roasted walnut, blue cheese & balsamic vinaigrette

Ratatouille Ravioli au Coulis de Poivron Rouge

Squash, eggplant, tomatoes, cheese, onion & peppers, seasoned with a hint of curry and garlic with a roasted red pepper sauce

Escargots Fourrees A Lail Au Persil Facon Gratinee

Escargots flavored with parsley and garlic, topped with a mousseline sauce and browned in the salamander

Bisque de Homard au Pistou

Lobster bisque with basil and garlic

Vol Au Vent Dasperges Et De Homard

Asparagus and lobster in puff pastry, with a lemon beurre blanc

Foie Gras Poele Saute, Sauce Framboise

Sauteed foie gras with a raspberry reduction sauce

Pate de Foie du Chef

Chefs house pate served with toast and garnish

Assiette De Saumon Fume Chez Nous

House smoked salmon with classic garnishes

Tartare Du Jour

Diced raw yellow fin tuna or filet of beef or salmon are amongst the different tartars

Carpaccio de Filet Mignon a Huile de Truffe

Sliced carpaccio of beef, garnished with arugula, caper berries, truffle oil & sea salt

Tour des Crevettes et leurs trois

Tower of cold shrimp, garnished with a shredded brussel sprout slaw with three sauces, tomato-cumin, blood orange-curry and chive-mint and jalapeno

Les Plats du Jour

Daily specials; depending on availability at the market or on the docks

Poussin de Cornouailles sur Canape a la Facon du Perigord

Cornish hen breasts on toasted bread with pate, finished with a truffle. Foie gras madeira sauce

Filet De Porc Farci Aux Poivrons Rouge, Chevre Et Lepinard

Pork tenderloin with spinach, goat cheese and red peppers, wrapped in puff pastry, with a roasted garlic demi glace sauce

Magret de Canard au Cafe, Sauce au Cognac

Duck breast sauteed with a coffee crust, finished with a brandy balsamic sauce

Saumon sur Champigons Sauvage

Salmon roasted, served on wild mushroom ragout finished with a porcini crust and a morel mushroom butter sauce

Sole de Douvres a LOseille

Dover sole with a classic sorrel sauce

Pave de Filet de Bœuf au Brie, Sauce Bordelaise

Filet of beef with a red wine shallot sauce, topped with a baby brie cheese

Filet De Boeuf En Tranche Sauce Porto

Sliced filet of beef with a port wine demi-glace finished with a hint of horseradish

Deux Grandes Cotelettes Du Carre Dagneau, Sauce Fine Herbes

Double chops of rack of lamb with herbs finished with a rosemary red wine reduction sauce

Homard et St. Jacques Cardinal Gratinee

Restuffed roasted lobster and scallops with truffle, gruyere cheese and lobster sauce