Starters
Morro Bay Oysters
$19.00
1/2 dozen oysters served with mignonette.
Mushroom Soup
$9.00
Seasonal mushroom soup made fresh daily.
Salade Verte
$8.00
Green salad. Mixed organic green salad with honey tarragon vinaigrette dressing.
Feuillete d'Escargot
$15.00
Snails and mushroom stew with garlic parsley butter.
Salade de Chevre Chaud
$15.00
Baked goat cheese served over assortment of organic greens with roasted beets and mis.
Les Moules Marinieres
$19.00
Steamed Mediterranean mussels in a white wine, shallots, butter and parsley broth.
Dungeness Crab Cake
17.00
Served with saffron aioli.
$Entree
Entrecote a la Bordelaise
$48.00
Grilled dry aged ribeye steak with cabernet sauvignon wine reduction sauce.
Le Canard Confit
$34.00
Slow cooked Muscovy duck leg served with garlic parsley butter.
Le Tournedo a la Periguordine
$39.00
Pan seared filet mignon with brandy, port wine truffle reduction sauce. Add duck liver or lobster tail for an additional charge.
Le Risotto de Fruits de Mer
$36.00
Arborio rice in saffron broth with mussels, shrimp, calamari, and lobster.
Les Ris de Veau
$39.00
Crispy sweetbread with wild mushroom port wine reduction.
Rigatoni
$29.00
Vegan pasta with seasonal vegetables.
Le Saumon
$31.00
Grilled salmon served with grilled pineapple vierge sauce.
Sea Scallop
$36.00
Pan seared scallops with saffron sauce.
Carbonara Du Chef
29.00
Fresh fettuccine pasta, grilled Mary's chicken, applewood smoked bacon, mushrooms and Gruyere cheese.
$Desserts
Creme Brulee Au Cointreau
$9.00
Creme brulee with California orange candy.
Apple Tartin
$9.00
Deconstructed apple pie with caramel sauce and ice cream.
Floating Island
$9.00
Menu for Carmel Bouchee is provided by findrestaurantmenu.com
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