{"id":287,"date":"2016-03-17T17:49:11","date_gmt":"2016-03-17T16:49:11","guid":{"rendered":"http:\/\/www.bouclard.com\/restaurant\/?page_id=287"},"modified":"2018-09-23T15:12:03","modified_gmt":"2018-09-23T14:12:03","slug":"menu-large-meat-lovers","status":"publish","type":"page","link":"https:\/\/www.bouclard.com\/restaurant\/english-version\/dining-table\/menu-large-meat-lovers\/","title":{"rendered":"Menu"},"content":{"rendered":"

\"\" MENU 49\u20ac
\n<\/span><\/strong>Appetizer, Main Course, Dessert<\/strong><\/span>
\nMonday to Saturday<\/p>\n

With: Appetizer, Main Course and Dessert<\/span><\/strong>
\nShould you prefer not to take the 3 dishes on the menu, you can order each dish individually.<\/p>\n\n\n\n
Appetizer<\/em><\/span><\/strong><\/span>s<\/strong>
\n(\u00ab\u00a0\u00e0 la carte\u00a0\u00bb 18\u20ac)<\/span><\/span><\/em>
\nHome-made foie gras, half cooked,
\n
Season mushrooms sauteed provencale,
\n
Foie gras wrapped in a green cabbage leaf with a touch of Pastrami,
\n
Tepid young from \u00ab\u00a0Britany\u00a0\u00bb (origine protected), ravigote sauce,
\n
Burgundy snails, from onte to twelve, its the same, say how many ?
\n
Crayfish tails au gratin with shalots and Sauvignon wine,
\n
Cesar Cardini salad like in Tijuana,<\/td>\n		Main Courses<\/span>
\n<\/strong><\/span>(\u00ab\u00a0\u00e0 la carte\u00a0\u00bb 28\u20ac)
\n<\/span><\/em>Braised veal breast (48h at low temperature) with thyme buds,
\n
Wrap of beef Pastrami \u00ab\u00a0bio\u00a0\u00bb and foie gras,
\n
Grilled gambas on a bed of risotto,
\n
Braised chicken with Tarragon-Mustard & touch of vanilla,
\n
Sauted flank steack, melted shalots in clarified butter,
\n
Veal kidney with mushrooms and grainy mustard sauce,
\n
Veal skirt steak grilled with thyme buds,
\n
Surprise of panfried foie gras, acacia sauce,
\n
Boneless pork feet sauted & shaped like a pancake,<\/td>\n		Desserts<\/span>
\n<\/strong>(\u00ab\u00a0\u00e0 la carte 12\u20ac\u00a0\u00bb)<\/em><\/span>
\n<\/span>Sponge cake bathtub with dark rhum,
\n
Burned custard with Grand Marnier,
\n
Floating island with salted caramel custard,
\n
Mojito Sherbet,Selection of our deserts,
\n
Norgegian omelette \u00ab\u00a0flamb\u00e9e\u00a0\u00bb at your table,
\n
Vanilla ice cream with pitted cheeries in kirshwasser,
\n
Jacqueline’s chocolate mousse with neither butter or egg yolks or sugar!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
Side Dishes<\/em><\/strong><\/span><\/span>
\n<\/span><\/span><\/em>
\nFrench Fries
\n
Mashed Potatoes,
\n
Salad,
\n
Green Beans 5\u20ac,<\/td>\n		\u00ab\u00a0\u00e0 la carte\u00a0\u00bb : (38\u20ac)<\/span><\/strong><\/span><\/p>\n

Chateaubriand filet with pepper sauce \/ 38\u20ac,
\n
Heart of veal Sweetbread Alexander style \/ 45\u20ac,
\n
CVeal roast and girolles mushrooms \/ 38\u20ac,<\/td>\n

\"homard2\"<\/span><\/strong><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n","protected":false},"excerpt":{"rendered":"

\nMENU 49\u20ac Appetizer, Main Course, Dessert Monday to Saturday With: Appetizer, Main…\n<\/div>\n
Continue reading “Menu”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"parent":259,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-template\/_fullwidth.php","meta":{"footnotes":""},"class_list":["post-287","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/www.bouclard.com\/restaurant\/wp-json\/wp\/v2\/pages\/287","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bouclard.com\/restaurant\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bouclard.com\/restaurant\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bouclard.com\/restaurant\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bouclard.com\/restaurant\/wp-json\/wp\/v2\/comments?post=287"}],"version-history":[{"count":38,"href":"https:\/\/www.bouclard.com\/restaurant\/wp-json\/wp\/v2\/pages\/287\/revisions"}],"predecessor-version":[{"id":569,"href":"https:\/\/www.bouclard.com\/restaurant\/wp-json\/wp\/v2\/pages\/287\/revisions\/569"}],"up":[{"embeddable":true,"href":"https:\/\/www.bouclard.com\/restaurant\/wp-json\/wp\/v2\/pages\/259"}],"wp:attachment":[{"href":"https:\/\/www.bouclard.com\/restaurant\/wp-json\/wp\/v2\/media?parent=287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}