LES PETITS À CÔTÉS LES PLATS DU BOUCHON FROMAGE ET DESSERTS NOTRE ...

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LES PETITS À CÔTÉS LES PLATS DU BOUCHON FROMAGE ET DESSERTS NOTRE ...

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• Publié par: upucepir
• Nombre de lectures: 98
• Langue: Français

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LES APERITIFS LYONNAIS: 10 CERDON DU BUGEY METHODE ANCESTRALE, BRUT PINK SPARKLING MONTAGNIEU “ LE CHAMPAGNE LYONNAIS” BRUT

P O U RC O M M E N C E R ,R I E NQ U ED E SB O N N E SC H O S E S : TRADITIONAL LYONNAIS CHEESE DIP: CERVELLE DE CANUT ENDIVES & SPECK , 11

SOUPE A L’OIGNON BEEF BRISKET & ONION SOUP, MARROW JAM, FONTINA CHEESE 13 BOUDIN NOIR GREEN SALAD, SPINACH LEAVES, BLOOD SAUSAGE, PEAR, CANDIED CHESTNUTS 11 LYONNAISE MARKET MIXED GREENS, SMOKED BACON, POACHED EGG 10 BETTERAVES ROASTED BABY BEETS SALAD, HORSERADISH CREAM, FENNEL & CITRUS 14 ESCARGOTS GARLIC SAUSAGE, WATERCRESS RISOTTO 13 QUENELLES DE BROCHET PIKE QUENELLES IN RICH LOBSTER SAUCE 14

N O T R EC H O I XD EC H A R C U T E R I E SA R T I S A N A L E S PAT É S AND TERRINES: HOME MADE, SAUSAGES, INCLUDING HOT DOG: MADE IN BROOKLYN BY A FRENCH CHARCUTIER

CHARCUTERIE PLATTER BEEF SAUSAGO ED COUNTRY PATE, SMK E,  PIGTROTTER ROULADE, PICKLES TERRINE DE LAPIN RABBIT AND FOIE GRAS TERRINE LYON HOT DOG BROOK LYN WIENER WITH A HINT OF BLACK TRUFFLE,  PRETZELROLL, MUSTARD & SAUERKRAUT

L E SP L A T SD UB O U C H O N SEASONAL MAIN COURSES

18 14

9

B E S TW I T HA GL A S SO FB E A U J O L A I S . . .S H A R EO U RC L A S S I CLY O NS P E C I A L I T Y : TRIPES GRATINEES BEEF TRIPE & COCO BEANS, GARLICBREAD CRUMBS CR 16 UST RAVIOLI MAISON PUMPKIN RAVIOLI, CHESTNUTS & SAGE 21 RAIE SKATE WING, BUTTERNUT SQUASH, SAGE & CAPER BROWN BUTTER 25 LOUP DE MER BACON WRAPPED WHOLE BRANZINO, FENNEL & LEEKS 29 ST JACQUES DIVER SCALLOPS, SMASHED FINGERLING POTATOES, SAUCE CHARCUTIERE 29 AU POIVRE45 NIEMAN RANCH 12 OZ NY STRIP STEAK, GREEN PEPPERCORN SAUCE, FRENCH FRIES AGNEAU 28 LAMB SHANK, WHITE BEAN STEW, MERGUEZ SAUSAGE PINTADE 27 GUINEA FOWL, ROOT VEGETABLES, THYME STEAK TARTARE POTATO WAFERS 21 PIEDS DE PORC PIG TROTTERS, FOIE GRAS, GREEN LENTILS, SPINACH, SHERRY VINEGAR 22 L E SP E T I T SÀ CÔ T É S SIDES

FRITES HAND 6 CUT FRENCH FRIES CHOUX DE BRUXELLES BRUSSELS SPROUTS HASH, CIPPOLINI ONIONS, BACON 8 MACARONI GRATIN, BRAISED GREENS, BOURSIN CHEESE 8 TOPINAMBOURS JERUSALEM ARTICHOKE, BLACK TRUMPET MUSHROOMS 8

F R O M A G EE TD E S S E R T S CHEESE & SWEETS ST MARCELLIN 15 BUTTERY AND RICH COW CHEESE FROM THE DAUPHINÉ, OLIVE OIL & CHIVES POT DE CRÈME COFFEECHOCOLATE, FLEUR DE SEL 10 BEIGNET DE POMMES APPLE FRITTERS, CIDER CARAMEL SAUCE 10 PAIN PERDU AUX RAISINS 9 VANILLA BREAD PUDDING TATIN AUX POIRES 10 UPSIDE DOWN WARM CARAMELIZED PEAR TART PRALINÉ DU BOUCHON 10 CHOCOLATE & PRALINE BUTTER MOUSSE LYON ICE CREAM SUNDAE ICE CREA 10 M AND TOPPING OF THE DAY, WHIPPED CREAM

ALLERGIES: PLEASE ADVISE YOUR SERVER GRATUITY ADDED TO PARTY OF 6 OR MORE

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