B R A S S E R I E & H O T E L
LE BOUCHON
14 boutique rooms
Hotel available for private and corporate functions
Modern English French cuisine
LE BOUCHON = “Ler-Boo-shon”
Le Bouchon directly translated into English means ‘cork’.
However it is also a well-known area in Lyon, France renowned for its style of cuisine and dishes.
© 2011 Le Bouchon Brasserie & Hotel. All rights reserved.
LE BOUCHON
B R A S S E R I E & H O T E L
THE SQUARE I HEYBRIDGE
Our Sunday lunch time is available from 12 to 6 pm at £16.95 for 2 courses.
Our Sunday lunch menu include some of the traditional roasts which will be carved from the trolley at your table.
Click on photo for larger image
Sunday Starter Menu
Just
a small sample from our menu
a small sample from our menu
Soupe a l’ Oignon
Classic French onion soup served with a large gruyère cheese crouton.(V)
Classic French onion soup served with a large gruyère cheese crouton.(V)
Avocats Crabe et Crevette en Sauce.
Avocado, locally caught crab and crayfish tian, with marie rose, topped with horseradish crème fraîche, dressed rocket and herb olive oil.
For your convenience a gratuity of 7.5% will be added to your bill for the benefit of serving & other staff.
All of the service charge here at Le Bouchon is distributed fairly between all staff
All our dishes may contain traces of nuts. Please advise us of any food allergies or specific dietary requirements before ordering
Le Bouchon Salade.
Baby spinach and chicory leaves, avocado, fresh prawns, roasted pine nuts with mature stilton and asparagus tips in a light vinaigrette.
Baby spinach and chicory leaves, avocado, fresh prawns, roasted pine nuts with mature stilton and asparagus tips in a light vinaigrette.
(as starter or main)
Escargot a la Bourguignonne
Snails baked in garlic with a shallot & herb butter.
Tartelette au Fromage Bleu et Oignon Caramélisé,
Caramelised onion & blue cheese tartlets with dressed wild rocket and toasted walnuts (V)
Paté de Foie Maison.
Chicken liver parfait with a red onion chutney, toasted ciabatta and dressed baby leaves.
Asperge Anglaise Sauce Hollandaise.
Roasted English asparagus wrapped with Parma ham, dressed ruby chard, free range poached egg served with hollandaise sauce
Roasted English asparagus wrapped with Parma ham, dressed ruby chard, free range poached egg served with hollandaise sauce
Moules et Clams Marinière.
Locally sourced mussels steamed with white wine, shallots, garlic, finished with cream and parsley and served with crusty bread.
(as starter or main)
(main course served with French Fries)
Locally sourced mussels steamed with white wine, shallots, garlic, finished with cream and parsley and served with crusty bread.
(as starter or main)
(main course served with French Fries)
For your convenience a gratuity of 7.5% will be added to your bill for the benefit of serving & other staff.
All of the service charge here at Le Bouchon is distributed fairly between all staff
All our dishes may contain traces of nuts. Please advise us of any food allergies or specific dietary requirements before ordering
Click on photo for larger image
Épaule d’agneau Braisée
8 hour braised shoulder of lamb with sautéed potatoes, wilted spinach and celeriac purée.
Carré d’agneau Persillé.
Oven roasted rack of English lamb, garden herb crust, baby artichokes, beets, cocotte potatoes, thyme & red wine jus.
Linguine au Fruit de Mer.
Seafood linguine pasta with king size gambas, locally sourced mussels, clams, roasted cherry tomatoes and fresh chilli.
Seafood linguine pasta with king size gambas, locally sourced mussels, clams, roasted cherry tomatoes and fresh chilli.
Filet de Canard Poêler Sauce au Porto et Mure.
Pan-roasted “Barbary” duck breast, potato and thyme rösti, buttered wilted baby spinach, blackberry & port jus.
Tarte Tatin à l’aubergine, Courgette et Oignon.
Aubergine, courgette & red onion tart tatin with mixed baby green leaves, drizzled with a balsamic reduction (V)
Fricassé de Lotte et de St Jacques.
Monkfish and scallop seafood fricassee, saffron braised basmati rice.
Filet de Bar et sa Sauce Vierge.
Wild sea bass with crispy skin, potato & spring onion ragout and sauce vierge
Rôti de Bœuf et sa Garniture.
Traditional roast beef on the bone with all the trimming carved at your table.
Foie de Veau Persillade.
Pan-fried calves liver with persillade (garlic, shallots & parsley) maple cured bacon, olive oil potato purée and caper jus.
Side Dishes:
Tomato and red onion salad.
Seasonal ratatouille
Seasonal ratatouille
Petit pois à la Francaise
Fine Green beans sautéed with roasted shallots and tomato concassée
£2.50
Creamed spinach and pancetta
French fries
Sauteed rosemary potatoes
French fries
Sauteed rosemary potatoes
