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April 21st, 2008 ● FRUITS DE MER ● Huîtres - Oysters on the Half Shell with Mignonette 16 Crevettes - Jumbo Shrimp with Cocktail Sauce 16 Crabe - Dungeness Crab with Meyer Lemon Aïoli 18 ● SALADES ● Laitue - Butter Lettuce, Fines Herbes and Tarragon Dressing 8 Salade Maraîchère - Mixed Greens, Banyuls Vinaigrette, Herbed Goat Cheese and Crouton 9 Confit de Canard – Duck Confit, Arugula, Baby Beets, Tangerine and Almonds 15 Salade d’Endives - Belgian Endive, Roquefort, Pears and Candied Walnuts 11 Poireaux en Vinaigrette - Baby Leeks, Egg, Espelette and Red Wine Vinaigrette 11 ● HORS-D’OEUVRES ● Asperges - Just Picked Asparagus and Béarnaise 10 Soup à l’Oignon - Melted Onions, Crouton and Gruyére 11 Escargots Sur un Champ Verts - Wild Burgundy Snails, Green Garlic and Parsley 13 Monterey Red Abalone - Pommes Fourchette, Noilly Prat and Black Truffle 28 Plateaux de Charcuterie - Saucisson Sec, Jambon, Country Pâté and Cornichons 12 Moules Frites - Steamed Mussels, Pommes Frites, Biere d’Alsace and Aïoli 10 Bœuf Tartare - Beef Tenderloin, Capers, Tarragon and Arugula 15 Soup du Jour - Daily Creation 11 ● PLATS PRINCIPAUX ● Magret de Canard - Roasted Duck Breast, Asparagus, Ramps and Fava Beans 28 Flétan Pochés - Alaskan Halibut, Asparagus, Morels and Green Garlic Fondue 32 Coq au Vin - Red Wine Braised Chicken, Mushrooms, Bacon, Carrots and Onions 26 Steak Frites - Prime Hanger Steak, Watercress, Pommes Frites and Béarnaise 26 Longe de Porc - Grilled Kurobuta Pork Loin, Bacon, Lentils, Apple and Fennel 28 Omble Chevalier - Arctic Char, Parsnip Purée, Roasted Shallots and Red Wine 26 Bœuf Bourguignon - Braised Beef Shortrib, Carrots, Bacon, Onions and Mushrooms 25 Champignon Stroganoff - Wild Mushrooms, Egg Noodles, Cognac and Cream 22 Entrecôte de Bœuf - Roasted Rib of Beef for Two, Spinach and Pommes Purée 76 Bouchée strives to bring to you only the freshest local organic produce, sustainable seafood and hormone free poultry and meat
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