Le Bouchon menu — United States

A crispy potato cake topped with raw yellowfin tuna, creamy foie gras mousse, and pickled ramps.

A savory cheese pastry filled with smoked whitefish and crème fraîche, topped with golden whitefish caviar, garlic chives, and tarragon.

A soft-scrambled egg served inside its shell, topped with whipped crème fraîche and Osetra Royale caviar.

Tender snails baked in a rich garlic and parsley butter sauce.

Prince Edward Island mussels steamed with tomatoes, fennel, shallots, fresh basil, and a splash of Lillet.

A classic French onion soup featuring a rich beef broth topped with caramelized onions, toasted croutons, and melted Gruyère cheese.

This classic French salad features curly endive and escarole tossed in a mustard vinaigrette, topped with a poached egg, crispy bacon bits, and crunchy croutons.

A traditional Alsatian onion tart topped with caramelized onions, melted raclette cheese, and bacon.

A refreshing salad of baby beets served with creamy avocado, fresh orange, mint, and a crunchy blend of nuts and spices.

A savory pastry crust filled with a blend of duck, wild boar, and foie gras, served with pistachios, pickles, and mustard.

A smooth duck liver mousse served with a crisp Liège waffle, tangy rhubarb jam, and caramelized cognac onions.

Sautéed morel mushrooms served on toasted brioche with a creamy onion and wild leek sauce, pickled wild leeks, and a savory chicken reduction.

Finely diced raw top sirloin served with smoked tomato aioli, spring onions, crispy potato cake, and Mimolette cheese.

A puff pastry shell filled with duck confit, topped with pickled vegetables, and served with a savory pho-spiced cream sauce and a rich Maggi glaze.

A grilled top-sirloin steak served with a side of hand-cut fries.

• with Maître d' Butter$36
• with Sauce au Poivre$40
• "Manion" Style$42

A half-roasted Amish chicken served with creamy mashed potatoes, green beans, and a savory chicken skin reduction.

Ocean trout baked in a flaky puff pastry, served with a smooth English pea mousse, a classic sorrel cream sauce, and topped with smoked trout roe.

These tender buttermilk cheese dumplings are served with slow-cooked mushrooms, English peas, a fresh mint herb sauce, and shaved Ossau-Iraty sheep's milk cheese.

A tender rabbit saddle stuffed with ham and melted raclette cheese, served with asparagus, lovage, and a savory charcutière sauce.

A whole roasted Pekin duck served with a bitter orange sauce, duck fat spätzle, and cabbage braised with duck bacon, designed to be shared by two people.