Bouchons Bistro

Lava cake and Tonka bean custard

Creme brulee with bourbon vanilla cream

Topped with nut brittle

Our selection of fruit sorbet

Filled with vanilla Ice cream served with Hot Belgian Chocolate

1 oz. Graham's L.B.V. 2017; 1 oz. Taylor 10 year old Tawny; 1oz. La Frenz Tawny

½ oz. Marnier Cordon Rouge; ½ oz. Cuvée Louis Alexandre (10 year); ½ oz. Cuvée du Centenaire (20 year)

Mandarine brandy, Belgium

Classic Europeen dish, made of a variety of cheeses and wine

Classic Europeen dish, made of a variety of cheeses, wine and green peppercorn

Classic Europeen dish, made of a variety of cheeses, wine and Truffle

Half dozen fresh seasonal oysters on half shell, served with exotic mignonette

Belgian endive salad with diced apples and roasted walnuts and blue cheese

Butter lettuce with nuts and house dressing

French onion soup, gratineed with Swiss gruyère cheese

Burgundy snails baked with fresh herbs and garlic butter in edible escargots pastry shells

Poached Foie: served with Chutney and toasted Baguette. Seared: served with caramelized apples, aged balsamic reduction

A selection of Charcuterie and Cheeses served with Pickles, Mustard, Onion Jam, Crostini, Nuts and Fruits

To Share

To Share

A Classic from Marseille. Fresh market seafood bouillabaisse in a spicy and saffron broth, served with garlic crostini's and "rouille" dressing. A specialty of Provence

A Classic from Dijon. Braised Fraser Valley rabbit in a French mustard and creamy tarragon sauce served with vegetables. A specialty of Burgundy

A Classic from Toulouse. Duck leg confit, in-house pork belly and Toulouse sausage served over a navy bean ragoût with a hint of garlic. A specialty of the Southwest of France

A Classic from Normandy. Atlantic Salmon Blanquette, Gluten Free, served with Basmati rice, carrots, leeks, mushrooms and peas

Seared flambéed scallops and prawns served with lemon, sauge cream and braised leeks cream, and herb crumble

Sablefish seared served with mashed potatoes with Garlic, grilled asparagus and garlic aioli on the side

Certified Angus beef tenderloin served with French fries. Classic Steak Tartare - hand chopped to order, served raw with condiments and spices

Herb Crusted Rack of Lamb served with betternut carrot purée, ratatouille, duchesse potato and rosemary jus

Spaghetti with sauteed mushroom, truffle sauce and Parmesan

with Beef reduction sauce

Surf and Turf with prawns and scallops

topped with seared foie gras, truffle sauce and shaved truffle

Small Size CA$12 / Large Size CA$20

Lava cake and Tonka bean custard

Creme brulee with bourbon vanilla

Topped with French Meringue

Our selection of fruit sorbet

Filled with vanilla Ice cream served with Hot Belgian Chocolate

1 oz. Graham's L.B.V. 2017; 1 oz. Taylor 10 year old Tawny; 1oz. La Frenz Tawny

½ oz. Marnier Cordon Rouge; ½ oz. Cuvée Louis Alexandre (10 year); ½ oz. Cuvée du Centenaire (20 year)

Mandarine brandy, Belgium

2 Choices

2 Choices

A selection of Mini desserts

Classic Europeen dish, made of a variety of cheeses and wine

Classic Europeen dish, made of a variety of cheeses, wine and green peppercorn

Classic Europeen dish, made of a variety of cheeses, wine and Truffle

Lava cake and Tonka bean custard

Creme brulee with bourbon vanilla

Topped with French Meringue

Our selection of fruit sorbet

Filled with vanilla Ice cream served with Hot Belgian Chocolate

1 oz. Graham's L.B.V. 2017; 1 oz. Taylor 10 year old Tawny; 1oz. La Frenz Tawny

½ oz. Marnier Cordon Rouge; ½ oz. Cuvée Louis Alexandre (10 year); ½ oz. Cuvée du Centenaire (20 year)

Mandarine brandy, Belgium

2 Choices

2 Choices

A selection of Mini desserts

Classic Europeen dish, made of a variety of cheeses and wine

Classic Europeen dish, made of a variety of cheeses, wine and green peppercorn

Classic Europeen dish, made of a variety of cheeses, wine and Truffle

Half dozen fresh seasonal oysters on half shell, served with exotic mignonette

Belgian endive salad with diced apples and roasted walnuts and blue cheese

Butter lettuce with nuts and house dressing

French onion soup, gratineed with Swiss gruyère cheese

Burgundy snails baked with fresh herbs and garlic butter in edible escargots pastry shells

Poached Foie: served with Chutney and toasted Baguette. Seared: served with caramelized apples, aged balsamic reduction

A selection of Charcuterie and Cheeses served with Pickles, Mustard, Onion Jam, Crostini, Nuts and Fruits

To Share

To Share

A Classic from Marseille. Fresh market seafood bouillabaisse in a spicy and saffron broth, served with garlic crostini's and "rouille" dressing. A specialty of Provence

A Classic from Dijon. Braised Fraser Valley rabbit in a French mustard and creamy tarragon sauce served with vegetables. A specialty of Burgundy

A Classic from Toulouse. Duck leg confit, in-house pork belly and Toulouse sausage served over a navy bean ragoût with a hint of garlic. A specialty of the Southwest of France

A Classic from Normandy. Atlantic Salmon Blanquette, Gluten Free, served with Basmati rice, carrots, leeks, mushrooms and peas

Seared flambéed scallops and prawns served with lemon, sauge cream and braised leeks cream, and herb crumble

Sablefish seared served with mashed potatoes with Garlic, grilled asparagus and garlic aioli on the side

Certified Angus beef tenderloin served with French fries. Classic Steak Tartare - hand chopped to order, served raw with condiments and spices

Herb Crusted Rack of Lamb served with betternut carrot purée, ratatouille, duchesse potato and rosemary jus

Spaghetti with sauteed mushroom, truffle sauce and Parmesan

with Beef reduction sauce

Surf and Turf with prawns and scallops

topped with seared foie gras, truffle sauce and shaved truffle

Small Size CA$12 / Large Size CA$20