Le Bouchon Du Grove 3430 Main hwy

Chef’s daily soup.

Onion soup topped with Swiss cheese.

Traditional Lyon cheese spread with herbs.

Snails baked in garlic and parsley butter.

Roasted tomato with goat cheese and prosciutto di Parma, served with salad.

Mixed greens with warm goat cheese and red wine butter dressing.

Endive with French blue cheese and walnuts.

Classic Caesar salad.

Butter lettuce with homemade dressing.

Served with arugula, endive, and Provençal vinaigrette.

Goat cheese with roasted garlic, confit tomatoes, pine nuts, black olives, lamb jus, and basil oil.

Dry sausage, prosciutto di Parma, brie, and homemade onion jam.

Yellow and red tomatoes with fresh tuna and basil oil.

Pain Omelette , served with fried potatoes

with ham, mushrooms, and Swiss cheese , served with fried potatoes

Flat Spanish ratatouille omelet, served with fried potatoes

Goat cheese and fresh tomato omelet, served with fried potatoes

Vegetable omelet, served with fried potatoes

Red bell pepper, prosciutto, and piment d'Espelette omelet, served with fried potatoes

Smoked salmon omelette served with fried potatoes

Omelet the way you like (three ingredients maximum) served with fried potatoes

Two eggs any way you like with Canadian bacon or pork patties, served with fried potatoes

The traditional French breakfast, café au lait, French bread, jam, and butter.

French toasts.

made with seasonal fruits

Ratatouille niçoise and white ham– Black olive tapenade, pine nuts and prosciutto di Parma

Ham and melted Swiss cheese on French baguette

Sandwich prosciutto di Parma and mozzarella with fresh tomato on French baguette, Basil oil

On French baguette, with fresh tomato and salad, served with French fries

With sweet pea purée and black truffle butter – $49.50

With Portobello mushroom sauce and snow peas –

With Niçoise ratatouille and homemade basil oil

With white wine and shallots, served with French fries

With porcini mushroom risotto and Parmesan biscuit

With roasted potatoes and porcini mushroom sauce

With Provence herbs, white beans with basil pesto, and light jus

With green peppercorn sauce, French fries, and salad

Red wine beef stew , made with veal cheeks , with fettuccine pasta

Caramelized apple pie “Tarte Tatin” (served warm) with English cream

Chocolate mousse served with English cream

Soft chocolate pudding with whipped cream

Cheese platter