Dinner
Dinner
*BAR - À - HUÎTRES
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Plateau de Fruits de Mer
Le Petit 2-3pp $125
Le Grand 4-6pp $215
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Huîtres - Oysters $4.5/pc
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Crevettes - Shrimp $35/4pc
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Palourdes - Clams $3.5
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Homard - Lobster - $75
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Caviar « 30g - $175
Brioche toast, blinis, crème fraîche, chives
HORS D’OEUVRES
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SOUPE À L’OIGNON $20
Traditional French onion soup,
croutons, Gruyère -
BISQUE DE HOMARD $22
Classic lobster bisque, diced lobster meat,
Brandy-scented cream, crostini -
*SALADE CÉSAR $20
Croutons, Parmesan, anchovies
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SALADE LYONNAISE $23
Frisée, red onion, medium boiled egg,
dijon vinaigrette, seared smoked bacon -
LA SALADE NIÇOISE $32
Ahi tuna, baby oak greens, haricot verts,
potatoes, olives, anchovies, egg,
red wine vinaigrette -
*STEAK TARTARE $24/34
Beef tenderloin, capers, cornichons,
shallots, quail egg -
*WAGYU CARPACCIO $33
Black pepper crusted Wagyu, lemon confit,
wild arugula, fresh horseradish,
smoked olive oil, Pecorino cheese -
FOIE GRAS TERRINE $32
Homemade duck liver mousse,
cherries, crostini -
LES ESCARGOTS 12 pcs $29
Snails, shallots, lemon, parsley, garlic butter
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MOULES FRITES DIJONNAISE $29
White wine and light mustard broth,
garlic, shallots, thyme, fine herbs
Served with hand-cut frites
Garnitures
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Pommes Frites $12
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Pommes Purée $12
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Champignons Glacés au Porto $14
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Fall Mixed Vegetables $14
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Macaroni au Gouda Fumé $14
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Petite Salade $12
PIÈCE - DU - BOUCHER
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*Prime Steak Frites $52
10 oz NY strip steak, herb butter, pommes frites
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*Entrecôte Grillée $62
12 oz Ribeye steak, seasonal vegetables
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*Filet de Boeuf $59
8 oz Grilled beef tenderloin, seasonal vegetables
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*Bone-in Ribeye $94
16 oz Bone-in ribeye, seasonal vegetables,
a sauce of choice -
Côte de Porc “Tomahawk” $45
16 oz Bone-in pork tomahawk,
pommes purée, bordelaise sauce -
SAUCES
Bordelaise $5
Truffle Butter $12
Béarnaise $5
Peppercorn $5
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*Filet Mignon «Au Poivre» $62
Pepper-crusted beef tenderloin, mashed potatoes,
green peppercorn cream sauce
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Seasonal Black Truffle
Supplement 5g/MP
IN-HOUSE Dry-Aged MEAT
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*PRIME NY STRIP $92
28 Day dry-aged prime NY strip, 12 oz
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*RIBEYE $97
28 Day dry-aged ribeye, 14 oz
JAPANESE WAGYU
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*Strip Loin $165
A-5 Strip Loin, 5 oz
LES GRANDS FORMATS
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*Côte de Boeuf “Porterhouse” $155/2PP
32 oz Prime beef, seasoned bone marrow,
roasted garlic, watercress -
*Prime Tomahawk $235/2PP
48 oz Prime beef, seasoned bone marrow, watercress
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*Chateaubriand pour Deux $185/2-3PP
Pommes purée, seasonal vegetables, seasoned bone marrow
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*Plateau du Boucher $315/4-6PP
Large format of signature meats.
Prime dry-aged NY strip, entrecôte, beef tenderloin,
with house selection of sauces, watercress
STEAK PREPARATION SPECIFICATIONS
RARE: Cool, red centerMEDIUM RARE: Warm, red center
MEDIUM: Pink, hot red center
MEDIUM WELL: Slightly pink center
WELL DONE: Broiled throughout, no pink
PLATS PRINCIPAUX
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MUSHROOM RAVIOLI $28
Truffle beurre fondue, black pepper, Pecorino, lemon
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*LOBSTER LINGUINE $52
Lobster, garlic, shallots, confit tomatoes,
Espelette pepper -
POULET RÔTI $38
Traditional roasted chicken, celeriac purée,
seasonal vegetables, tarragon chicken jus -
CONFIT DE CANARD $42
Confit duck leg, French green lentils,
butternut squash, truffle-scented duck jus -
*BOUCHERIE BURGER $32
Wagyu blend, remoulade sauce, Gruyère,
crispy onions, hand-cut pommes frites -
BOEUF BOURGUIGNON $45
Traditional French braised beef, carrots,
mushrooms, bacon, pommes purée -
*SAUMON $36
Pan-roasted salmon filet, melted leeks,
curry-scented spaghetti squash,
scallions, herb oil -
BOUCHERIE SOLE MEUNIÈRE $72
Whole dover sole, green beans, capers,
herbal brown butter sauce -
*COQUILLES ST JACQUES $44
Sea scallops, wild mushrooms, Gruyère,
fine herbs, mushroom velouté
CHARCUTERIE BAR
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Jambon Blanc Maison $12
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Jambon de Bayonne $12
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Rosette de Lyon $11
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Pâté de Campagne $19
Fromage
$12-
Saint-André
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Roquefort
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Camembert
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Comté
*These items are served raw, undercooked or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.