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`regiis ova sturgeon caviar with traditional accoutrements and toasted brioche.
Bibb lettuce and garden herbs with house vinaigrette.
Sacramento delta green asparagus with piquillo pepper marmalade, burrata cheese and crispy bayonne ham.
Mixed greens, warm goat cheese and herbes de provence with red wine vinaigrette.
Escarole, frisee, bacon lardons, poached egg, and bacon vinaigrette with paladin croutons.
Crispy pig ears with sauce gribiche.
4 deviled eggs.
Resh and smoked salmon rillettes served with toasted croutons.
Served with pickled vegetables.
Aramelized sweet onions with beef jus, country bread and comte cheese.
Burgundy snails, parsley-garlic butter and bouchon bakery puff pastry.
Country style pate with watercress, cornichons and radishes.
Crispy veal sweetbreads with morel mushrooms, potato puree and madeira sauce.
Salmon tartare, hard boiled eggs, red onions, capers and creme fraiche, served with toasted croutons.
Served with toasted baguette.
Seared foie gras du jour.
Glazed French, green beans.
Button mushrooms glazed with veal jus.
Pan-seared flat iron steak, caramelized shallots and maitre d'hotel butter, served with French fries.
Mediterranean sea bass with new crop potatoes, braised radish, fava beans and caper cream.
Grilled eye of the rib and sauce bearnaise, served with French fries.
Sauteed Idaho rainbow trout with haricots verts, toasted almonds and beurre noisette.
Roasted chicken with petit pois a la francaise, bacon lardons and chicken jus.
Maine bouchot mussels steamed with white wine, Dijon mustard and saffron, served with French fries.
Roasted leg of lamb with young artichokes, sweet carrots, pearl onions and barigoule-lamb sauce.
White sausage with potato puree and dried French plums.
Grilled ham and cheese sandwich on brioche with a fried egg and sauce mornay, served with French fries.
Menu for Bouchon Bakery at the Venetian Theater provided by Allmenus.com
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