Salades
Salade d'Endives, Roquette et Saumon Fume
$11.75
Arugula and endive salad with house smoked salmon, goat cheese, lemon olive oil dressing
Salade aux Poires et au Roquefort
$10.75
Mixed greens, warm pears, roasted walnut, blue cheese & balsamic vinaigrette
Salade de Bettrave d'Or
$11.00
Golden beet salad with heirloom baby tomatoes, cauliflower couscous, balsamic vinaigrette
Salade de Mesclun, Vinaigrette de Vin Rouge
$6.75
Salad of mixed baby lettuces with red wine vinaigrette
Salade d'Endives façon "Méditerranéenne"
9.75
Endive salad with tomatoes, garlic, and topped with a mediterranean style dressing
$Preambles Froides (cold)
Tour de Crevettes et leurs Trois Sauces
$14.50
Tower of cold shrimp, garnished with a shredded brussels sprout slaw with three sauces, tomato-cumin, blood orange-curry and chive ?mint and jalapeno
Carpaccio de Filet Mignon à l'Huile de Truffe
$13.50
Sliced carpaccio of beef, garnished with arugula, caper berries, truffle oil & sea salt
Tartare du Jour
$13.00
Diced raw yellow fin tuna, or filet of beef, or salmon are amongst the chef's choice of the day
Pate de Foie Facon du Chef
$11.25
Sorbet du Jour
$8.50
House made fruit sorbet
Mousse a la Vanille dans une Soupe de Baies Rouge
$8.50
Vanilla bean mousse in a red berry soup garnished with fresh berries
Mousse au Chocolat en Gateau
$8.50
Deconstructed chocolate cake with chocolate ganache and chocolate mousse then topped off with salted chocolate chips
Pommes, Façon du Jour
$8.50
Apples celebrated different ways on different days
Profiteroles avec une Glace a la Vanille
$8.50
Classic cream puffs with our vanilla ice cream and topped with caramel and chocolate sauces
Crepe au Chocolat
$8.50
Chocolate crepe stuffed with white chocolate mousse, vanilla sauce
Creme Brulee
8.50
Vanilla bean custard topped with burnt sugar crust
$Preambles Froides (Hot)
Escargots fourreesa a l Ail au Persil façon "Gratinée"
$11.75
Escargots flavored with parsley and garlic, topped with a mousseline sauce then browned
Foie Gras Poele, Sauce Framboise
$20.00
Sauteed foie gras with a raspberry reduction sauce
Bisque de Homard au Pistou
$11.00
Lobster bisque with basil and garlic
Tarte a la Tomate et au Fromage
$10.50
Warm tomato tart with boursin and goat cheese topped with a truffle aioli
Vol au Vent d'Asperges et de Homard
12.50
Asparagus and lobster in puff pastry, with a lemon beurre blanc
$Plats Principaux
Filet de Porc aux Poivrons Rouges, Chevre et Epinard
$26.00
Pork tenderloin with spinach, goat cheese and red peppers, wrapped in puff pastry, with a roasted garlic demi-glace sauce
Les Plats du Jour18-42
$18.00
Daily specials; depending on availability at the market or on the docks
Magret de Canard au Cafe, Sauce au Cognac
$30.75
Duck breast sauteed with a coffee crust, finished with a brandy balsamic sauce
Pave de Filet de Boeuf au Brie, Sauce Bordelaise
$37.00
Filet of beef with a red wine shallot sauce, topped with a baby brie cheese
Pigeonneau Roti, Sauce Cassis et Poivre Vert
$32.50
Squab roasted and partially boned, with a currant and green peppercorn demi-glace sauce
Deux Grandes Cotelettes de Carre d'Agneau, Sauce Fines Herbes
$38.00
Double chops of rack of lamb with herbs and a rosemary red wine reduction sauce with a hint of curry
Saumon Poche a l'Huile d'Olive
$29.00
Salmon slow poached in olive oil, finished with an herb pink peppercorn sauce
Homard et St. Jacques Cardinal Gratines
$38.75
Re-stuffed roasted lobster and scallops with truffle, gruyere cheese and lobster sauce
Filet de Boeuf "en Tranche", Sauce Porto
$36.00
Sliced filet of beef with a port wine demi-glace finished with a hint of horseradish
Sole de Douvres a l'Oseille
$36.00
Dover sole with a classic sorrel sauce
Menu for Bouchard Restaurant is provided by findrestaurantmenu.com
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