Starters
- Morro Bay Oysters $19.00
  
  1/2 dozen oysters served with mignonette.
- Mushroom Soup $9.00
  
  Seasonal mushroom soup made fresh daily.
- Salade Verte $8.00
  
  Green salad. Mixed organic green salad with honey tarragon vinaigrette dressing.
- Feuillete d'Escargot $15.00
  
  Snails and mushroom stew with garlic parsley butter.
- Salade de Chevre Chaud $15.00
  
  Baked goat cheese served over assortment of organic greens with roasted beets and mis.
- Les Moules Marinieres $19.00
  
  Steamed Mediterranean mussels in a white wine, shallots, butter and parsley broth.
- Dungeness Crab Cake $17.00
  
  Served with saffron aioli.

Entree
- Entrecote a la Bordelaise $48.00
  
  Grilled dry aged ribeye steak with cabernet sauvignon wine reduction sauce.
- Le Canard Confit $34.00
  
  Slow cooked Muscovy duck leg served with garlic parsley butter.
- Le Tournedo a la Periguordine $39.00
  
  Pan seared filet mignon with brandy, port wine truffle reduction sauce. Add duck liver or lobster tail for an additional charge.
- Le Risotto de Fruits de Mer $36.00
  
  Arborio rice in saffron broth with mussels, shrimp, calamari, and lobster.
- Les Ris de Veau $39.00
  
  Crispy sweetbread with wild mushroom port wine reduction.
- Rigatoni $29.00
  
  Vegan pasta with seasonal vegetables.
- Le Saumon $31.00
  
  Grilled salmon served with grilled pineapple vierge sauce.
- Sea Scallop $36.00
  
  Pan seared scallops with saffron sauce.
- Carbonara Du Chef $29.00
  
  Fresh fettuccine pasta, grilled Mary's chicken, applewood smoked bacon, mushrooms and Gruyere cheese.

Desserts
- Creme Brulee Au Cointreau $9.00
  
  Creme brulee with California orange candy.
- Apple Tartin $9.00
  
  Deconstructed apple pie with caramel sauce and ice cream.
- Floating Island $9.00

Menu for Carmel Bouchee provided by Allmenus.com

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