Le Bouchon Du Grove
Soup of the Day
Topped with swiss cheese.
Snails in Garlic and Parsley Butter
Roasted Jumbo Tomato
With bucherondin goat cheese and prosciutto di parma, side of salad.
Warm Goat Cheese Salad
With a red wine "beurre blanc" sauce.
With french blue cheese and walnuts.
Caesar Salad Plain
Warm Maine Lobster Salad
With roasted mango and fennel (1/4 lb lobster)
Homemade Duck Foie Gras Terrrine
Provencal Pico Goat Cheese
Lamb gravy, tomato and garlic confit, black olives and homemade basil oil.
French Pate and Saucisson
Prosciutto di parma, brie, onion jam.
Grilled Jumbo Shrimps (U4)
With a carpaccio of yellow and red tomato with basil dressing.
Roasted Snapper Filet
Served with nicoise ratatouille ( Provencal Vegetable Stew)
Pan Seared Chilean Sea Bass
Served with cherry tomato risotto, parmesan biscuit and basil sauce.
Grilled Tuna Steak
Served with portobello mushroom sauce and french green beans.
Served with sweet pea puree, black truffle butter bouchon.
Snapper, Chilean Sea Bass, Salmon, Tuna, Fresh Mussels and Clams in Papillotte
Served with potatoes and onions in saffron broth.
Pan Seared New York Steak
With red wine sauce and shallot confit served with french fries.
Traditional French Red Wine Beef Stew, Fetuccine Pasta
Made with veal cheeks.
Pan Seared Beef Fillet
Green peppercorn sauce, potato gratin, french green beans and confit portobello (8 oz. premium quality)
Homemade Duck Leg Confit
Cooked in its own fat with sauteed potatoes.
New Zealand Roasted Rackof Lamb
Comes with Herbs of provence served with white beans and basil pesto.
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