Page 71 - SFC - V15

6534 Washington Street, Yountville, CA 94599
Bouchon
707.944.8037 www.bouchonbistro.com
Chef/Proprietor Thomas Keller
Chef de Cuisine Ross Melling
Cuisine
Classic, French
Meals Served
Brunch, Lunch, Dinner
Restaurant Hours
Open Monday - Friday 11:00 am - 12:00 am
Open Saturday - Sunday 10:00 am - 12:00 am
Weekend Brunch specials available 10:00 am - 12:00 pm
Late Night Menu available daily 10:30 pm - 12:00 am
The rst of three Bouchon properties within the Thomas Keller Restaurant Group, Bouchon opened in 1998, just four years after The French Laundry. The restaurant offers French bistro fare and has received numerous accolades from both the culinary community and national press, including a one-star rating from Michelin Guide San Francisco and being included in the San Francisco Chronicle’s “Top 100 Bay Area Restaurants” since 2000. Bouchon’s bistro fare changes with the seasons, and though their presentation may change, some of Chef Keller’s favorite dishes remain as xtures on the menu: roast chicken, steak frites, croque madame, pot de crème and lemon tart. The restaurant also features an extensive raw bar, a seasonal Vin de Carafe program highlighting local winemakers and an extensive, international wine list complements the restaurant’s cuisine.
FRUITS DE MER
Huîtres Moules
oysters mussels
{ PLATS } HORS-D’OEUVRES
P R I N C I P A U X Olives Marinées
$18.00 1/2 doz.
Crevettes
shrimp $19.00
Palourdes
clams $1.95 ea.
1/2 lobster, 8 oysters, 2 shrimp, 4 clams, 8 mussels $68.00
Grand Plateau
1 lobster, 16 oysters, 4 shrimp,
8 clams, 10 mussels, seasonal crab, special selection
$115.00
Caviar d’Esturgeon
California Sterling white sturgeon caviar with toasted brioche & crème fraîche $85.00 (1 oz.)
S A L A D E S
Laitue
bibb lettuce & garden herbs with house vinaigrette $11.25
Salade Maraîchère au Chèvre Chaud
mixed greens, warm goat cheese & herbes de Provence
with red wine vinaigrette $12.25
Salade de Cresson et d’Endives
au Roquefort, Pommes et Noix watercress-endive salad, Fuji apples, Roquefort & walnuts
with walnut vinaigrette $12.25
Salade Lyonnaise
escarole, frisée, bacon lardons, poached egg & bacon vinaigrette with Palladin croûtons $14.00
Steak Frites
pan-seared flat iron, caramelized shallots
& maître d’hôtel butter, served with French fries $37.00
Steak Bouchon
pan-seared eye of the rib & sauce Béarnaise, served with French fries
$59.00
Poulet Rôti
roasted chicken with sunchokes, leeks, oyster mushrooms & chicken jus $29.75
Gigot d’Agneau
roasted leg of lamb with Swiss chard, fall squash & flageolet beans $35.00
Boudin Blanc
white sausage with potato purée & dried French plums $27.50
Sole Meunière
Petrale sole, brown butter & glazed tournée of potatoes $32.00
Truite Poêlée
sautéed Idaho rainbow trout with broccolini almondine $28.50
Moules au Safran
Maine bouchot mussels
steamed with white wine, Dijon mustard & saffron, served with French fries $28.50
Pâtes du Jour
fresh hand-made pasta market price
Croque Madame
grilled ham & cheese sandwich
on brioche with a fried egg & sauce Mornay, served with French fries
$18.95
SAMPLE MENU
marinated olives $5.00
Oeufs Mimosa
4 deviled eggs $5.00
Assiette de Charcuterie
served with pickled vegetables $18.50
Rillettes aux Deux Saumons
fresh & smoked salmon rillettes served with toasted croûtons $17.50
$7.00 1 doz.
Demi-Homard
1/2 lobster market price
Crabe
crab market price
Petit Plateau
D
E B U
T
Dining
Terrace/Patio Dining Seasonal Menus
Attire
Casual
Additional Services
Private Dining and Events
Handicap Accessible Reservations
Suggested
Credit Cards
Visa, MasterCard American Express
H Rating, annually since 2007 —Michelin Guide San Francisco, Bay Area & Wine Country
Featured in “Top 100 Bay Area Restaurants” Annually, since 2000 —San Francisco Chronicle
Award of Excellence, annually since 2007 —Wine Spectator
Food images courtesy of Deborah Jones. Restaurant image courtesy of Sara Davis and Ross Melling image courtesy of Thor Swift.
Soupe à l’Oignon
caramelized sweet onions with beef jus, country bread & comté cheese $10.50
Pâté de Campagne
country style pâté with watercress, cornichons & radishes $14.50
Escargots à la Bourguignonne
Burgundy snails, parsley-garlic butter
& Bouchon Bakery puff pastry $16.50
Confît de Canard
crispy duck leg confit, lentils du puy & a matignon of root vegetables $16.50
Moëlle Rôtie
roasted bone marrow with garlic, parsley, shallots & sherry vinegar $16.50
Tartare de Saumon
salmon tartare, hard boiled eggs, red onions, capers & crème fraîche, served with toasted croûtons $16.50
San Francisco Cuisine Volume XV
The Premier Culinary Guide to Fine Restaurants and Wineries
www.sanfranciscocuisine.com
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