|
------------------------------- -------------------------------
RM 148
--------------------------------------------------------------
LE CROTTIN
DE CHAVIGNOL FERMIER ROTI AU MIEL SALADE AUX POMMES SAUTEES
Roasted Unpasteurised Goat Cheese with Honey, Mixed
Salad and Sauteed Apples
OR
LA SALADE PERIGOURDINE AU FOIE GRAS, GESIERS
CONFITS ET MAGRET FUME, RAISINS MARINES AU COGNAC
Dordogne Salad with Goose Liver Terrine, Gizzards
Confit, Smoked Magret of Duck and Marinated Sultanas in Cognac Vinaigrette
LE
CAPPUCCINO FORESTIER
Creamy Mushroom Soup
OR
LES ESCARGOTS DE BOURGOGNE AUX EPINARDS
Burgundy Snails individually prepared, gently cooked
in Creamy Spinach Sauce
LA
BOUILLABAISSE AU PASTIS
Seabass, Salmon and Prawn Soup with Pernod served with Garlic Rouille
Croutons and Grated Cheese
OR
L' ASSIETTE DU BOUCHER SAUCE POIVRE
Lamb Cutlet, Chicken Breast and Beef Medaillon served with Peppercorn
Sauce
OR
LES ESCALOPES DE MAGRET CONFIT SAUCE AUX PRUNEAUX
Duck Magret Confit Escalopes served with Plum Sauce
L'ASSIETTE
DE FROMAGE NON PASTEURISES ET PETITE SALADE ASSAISONNEE AU VINAIGRE DE
CHAMPAGNE
Three Kinds of Selected Unpasteurised Cheese served with Mesclun Leaves,
Walnut Oil and Champagne Vinegar Dressing
OR
LES PROFITEROLES AU CHOCOLAT
Pastry stuffed with Vanilla Ice Cream topped with Branded Valrhona Chocolate
Delicate sauce and Roasted Almonds
OR
LE TARTE TATIN FLAMBEE CALVADOS ET BOULE AU GLACE VANILLE
French Apple Tart flamed with Calvados and topped with Vanilla Ice Cream
--------------------------------------------------------------
3-Course Set Menu
(RM108 for choice of Goose Liver Terrine as Starter)
--------------------------------------------------------------
LE FEUILLETTE
DE VOLAILLE AUX CHAMPIGNONS
Chicken and Mushroom served in a Puff Feuillette
OR
LES RILLETTES AUX 2 SAUMONS
Smooth Salmon Pate served with Salad and Caper
Dressing
OR
LE POTAGE DU CHEF
Chef's Soup
OR
LA TERRINE DE FOIE GRAS MI CUIT SERVIE AVEC
CONFITURE D'OIGNON AU MIEL ET SA TRANCHE DE PAIN AU LEVAIN GRILLE
Goose Liver Terrine served with Onion Jam and a
Slice of Toasted Sour Dough Bread
LA LANGUE DE BOEUF SAUCE PIQUANTE AU MADERE
Braised Ox Tongue with Gherkins, Mushrooms and
Madeira Sauce
OR
LE FILET DE LOUP POCHE, SAUCE AU SAUMON FUME
ET ANETH, BROCHETTE DE GAMBAS
Fillet of Seabass and Prawn Brochettes served with
Smoked Salmon and Dill sauce
OR
LE SUPRÊME DE VOLAILLE A LA MOUTARDE ANCIENNE
Marinated Chicken Breast served with Whole Grain
Mustard Sauce
L'ASSIETTE DE 2 FROMAGES CENERI
2 Selected Unpasteurised Cheese served with Salad
and
Champagne Vinegar Dressing
OR
LE BOUCHONMISSU
Our very Own Receipe made with Red Wine Poached Pear
Williamine Flavoured Chocolate Sponge Cake and Irresistable Mascarpone
OR
LE NOUGAT GLACE AU MIEL ET COULIS DE FRUITS ROUGE
Honey Ice Cream served with Red Fruit Coulis
--------------------------------------------------------------
--------------------------------------------------------------
| soup |
|
La Soupe Du Chef
Selected Chef's Soup of the Day |
RM 15 |
| |
|
Le Cappuccino Forestier
Wild Creamy Mushroom with Trompettes
|
RM 20 |
| |
|
La Bisque De Crevettes Safranee
Prawn Bisque with Saffron |
RM 24 |
| |
|
La Bouillabaisse Au Pastis
Seabass, Salmon and Prawn Soup with Pernod served with Garlic Rouille Croutons and Grated Cheese |
RM 48 |
|
| Salad |
|
La Salade Mixte
Mixed Salad with Capsicum, Tomato, Olives, Celeri, Balsamic & Extra Virgin Olive Oil Dressing |
RM18 |
| |
|
La Salade Du Bouchon Facon Nicoise Tiede
Salad with Asparagus, Celery, Cherry Tomato, Quail's Egg, Fricassee of Prawn and Seabass and Light Wasabi Dressing |
RM 48 |
| |
|
La Salade Aux Deux Saumons Et Croisillions Toastes
Salad with Asparagus, Tomato, Medaillon of Salmon Rillettes and Smoked Salmon Copeaux and Toasted Sour Dough Bread |
RM 48 |
| |
|
La Salade Perigourdine Au Foie Gras, Gesiers Confits Et Magret Fume, Raisins Marines Au Cognac
Dordogne Salad with Goose Liver Terrine, Gizzards Confit, Smoked Magret of Duck and Marinated Sultanas in Cognac Vinaigrette |
RM 58 |
|
| Appetizers |
|
Les Escargots De Bourgogne Aux Epinards
Burgundy Snails individually prepared gently cooked in Creamy Spinach Sauce |
RM 30 |
| |
|
LE Feuillette De Volaille Aux Champignons
Chicken and Mushrooms served in Puff Feuillette |
RM 30 |
| |
|
Le Crottin De Chavignol Fermier Roti Au Miel Salade Aux Pommes Sautees
Roasted Unpasteurised Goat Cheese with Honey, Mixed Salad and Sauteed Apples |
RM 48 |
| |
|
La Terrine De Fioe Gras Miscuit Servie Avec Confiture D'Oignon Au Miel Et Sa Tranche De Pain Au Lev Ain Grille
Goose Liver Terrine served with Onion Jam on a sliced of Toasted Sour Dough Bread |
RM 48 |
| |
|
Le Foie Gras Aux Raisins Et Pommes Fondantes
Pan Fried Goose Liver served with Grape and Apple Glace |
RM 72 |
| |
|
Les 50 Grammes De Perles Noires
50 g of Fresh Russion Ossietra Caviar served with Sour Cream, Chopped Onions, Egg and Toasted Canapes |
RM 450 |
|
| Main Course |
|
Le Legumes Mediterraneens Grilles Au Pistou
Grilled Vegetables with Basil Sauce served with Tagliatelles |
RM 48 |
| |
|
Le Filet De Loup Poche Sauce Saumon Fume A L'aneth Et Brochette De Gambas
Poached Seabass Fillet served Smoked Salmon, Dill Sauce and Prawn Brochette served with Tagliatelle |
RM 50 |
| |
|
| Les Escapoles De Saumon Croustillantes Aux Lentilles Vertes Du Puy Lentils and Red Wine Sauce |
RM 52 |
| |
|
Le Supreme De Volaille Dijonnais A La Moutarde Ancienne
Marinated Chicken Breast served with Whole Grain Mustard Sauce |
RM 45 |
| |
|
Les Tagliatelles Sauce Champignons Sauce Truffes Et Escalope De Foie Gras Poelee
Mixed Saute Mushroom with Pasta served with Truffle Sauce and Pan Fried |
RM 78 |
| |
|
Les 3 Cotes D'Agneau Grillees Aux Herbes De Provence
Grilled Triple Candied Rack of Lamb Provencale served on Light Mint Glaze |
RM 78 |
| |
|
Le Confit De Canard Et Ses Pommes Fondantes
Duck Leg Confit served with Fondantes Potatoes topped with a slice of Pan Fried Goose Liver |
RM 78 |
| |
|
Les Medallions De Boeuf A La Fourme D'Ambert Et Aux Noix
Beef Medallions with Blue Sauce and Walnut |
RM 88 |
| |
|
Les Tournedos Rossini
Tender Fillet of Beef topped with a slice of Pan Fried Goose Liver and Sauteed Perigord Winter Black Truffle Slice |
RM 115 |
| |
|
| We only serve Lamb and Beef from Australia |
|
|
| Fromage |
|
L'assiette De Fromages Non Pasteurises Et Petite Salade Assaisonnee Au Vinaigre De Champagne
Four Kinds of Selected Unpasteurised Cheese served with Mesclun Leaves Walnut Oil and Champagne Vinegar Dressing |
RM 42 |
|
| Dessert |
|
La Tarte Des Demoiselles Tatin
Caramelised Apple Tart served with Vanilla Ice Cream |
RM 18 |
| |
|
Le Fondant Au Chicolate Creme Anglaise
Chocolate Cake with Vanilla Sauce |
RM 18 |
| |
|
Le Nougat Glace Au Miel Et Coulis De Fruits Rouge
Honey Ice Cream served with Red Fruits Coulis |
RM 18 |
| |
|
La Creme Brulee A La Cassonade Et Vanille De Bourbon
Catalane Speciality with Caramelised Brown Sugar |
RM 18 |
| |
|
Le Bouchon Missu
Our very Own Reecipe made with Red Wine Poached Pear Williamine Flavoured Chocolate Sponge Cake and Irresistible Mascarpone |
RM 18 |
| |
|
Les Profiteroles Au Chocolate
Pastry Stuffed with Vanilla Ice Cream topped with Branded Valrhona Chicolate Delicate Sauce and Roasted Almond |
RM 22 |
| |
|
La Tarte Tatin Flambee Au Calvados
Tatin Tart flamed Calvados |
RM 24 |
| |
|
La Coupe Du Colonel
3 Scoops of Lemon Sherbert with 2 cl of Frozen Vodka |
RM 28 |
| |
| Traditional French Digestifs |
|
| Coco Bimbo Coconut Liqueur |
RM 12 |
| Get 27 Pippermint |
RM 12 |
| Chartreuse VEP |
RM 50 |
| |
|
| Eaux De Vie |
|
| Calvados Pere Boulard |
RM 18 |
| Poire Williams |
RM 20 |
| Framboise |
RM 20 |
| Marc De Bourgogne |
RM 20 |
| |
|
| Specility Coffee |
|
| Cafe Royal |
RM 25 |
| Cafe d'Amour |
RM 25 |
| Irish Coffee |
RM 25 |
| Mexican Coffee |
RM 250 |
|
