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 ...

Publié le : jeudi 21 juillet 2011
Lecture(s) : 97
Nombre de pages : 1
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LES APERITIFS LYONNAIS: 10 CERDON DU BUGEYMETHODE ANCESTRALE, BRUT PINK SPARKLING MONTAGNIEULE 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 CANUTENDIVES & SPECK , 11
SOUPE A L’OIGNONBEEF BRISKET & ONION SOUP, MARROW JAM, FONTINA CHEESE13 BOUDIN NOIRGREEN SALAD, SPINACH LEAVES, BLOOD SAUSAGE, PEAR, CANDIED CHESTNUTS11 LYONNAISEMARKET MIXED GREENS, SMOKED BACON, POACHED EGG10 BETTERAVESROASTED BABY BEETS SALAD, HORSERADISH CREAM, FENNEL & CITRUS14 ESCARGOTSGARLIC SAUSAGE, WATERCRESS RISOTTO13 QUENELLES DE BROCHETPIKE QUENELLES IN RICH LOBSTER SAUCE14
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 PATÉS AND TERRINES: HOME MADE, SAUSAGES, INCLUDING HOT DOG: MADE IN BROOKLYN BY A FRENCH CHARCUTIER
CHARCUTERIE PLATTERBEEF SAUSAGO ED COUNTRY PATE, SMK E,  PIGTROTTER ROULADE, PICKLES TERRINE DE LAPINRABBIT AND FOIE GRAS TERRINE LYON HOT DOGBROOK 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 GRATINEESBEEF TRIPE & COCO BEANS, GARLICBREAD CRUMBS CR16 UST RAVIOLI MAISONPUMPKIN RAVIOLI, CHESTNUTS & SAGE21 RAIESKATE WING, BUTTERNUT SQUASH, SAGE & CAPER BROWN BUTTER25 LOUP DE MERBACON WRAPPED WHOLE BRANZINO, FENNEL & LEEKS29 ST JACQUESDIVER SCALLOPS, SMASHED FINGERLING POTATOES, SAUCE CHARCUTIERE29 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 TARTAREPOTATO WAFERS21 PIEDS DE PORCPIG TROTTERS, FOIE GRAS, GREEN LENTILS, SPINACH, SHERRY VINEGAR22 L E SP E T I T SÀ CÔ T É S SIDES
FRITESHAND6 CUT FRENCH FRIES CHOUX DE BRUXELLESBRUSSELS SPROUTS HASH, CIPPOLINI ONIONS, BACON8 MACARONIGRATIN, BRAISED GREENS, BOURSIN CHEESE8 TOPINAMBOURSJERUSALEM ARTICHOKE, BLACK TRUMPET MUSHROOMS8
F R O M A G EE TD E S S E R T S CHEESE & SWEETS ST MARCELLIN15 BUTTERY AND RICH COW CHEESE FROM THE DAUPHINÉ, OLIVE OIL & CHIVES POT DE CRÈMECOFFEECHOCOLATE, FLEUR DE SEL10 BEIGNET DE POMMESAPPLE FRITTERS, CIDER CARAMEL SAUCE10 PAIN PERDU AUX RAISINS9 VANILLA BREAD PUDDING TATIN AUX POIRES10 UPSIDE DOWN WARM CARAMELIZED PEAR TART PRALINÉ DU BOUCHON10 CHOCOLATE & PRALINE BUTTER MOUSSE LYON ICE CREAM SUNDAEICE CREA10 M AND TOPPING OF THE DAY, WHIPPED CREAM
ALLERGIES: PLEASE ADVISE YOUR SERVER GRATUITY ADDED TO PARTY OF 6 OR MORE
G I F T C A R D F O R S A L E
A S KF O R O U RK I D S M E N U O P T I O N S T O D A Y
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