Menu

Dine-In Menu

Assiettes Petites et Légères‎‎
Appetizers, small plates, lighter entrées
Famous French Fries
3.5
Sprinkled with Herbes de Provençe & served with red pepper aioli
Salade du Grand Père
9
Fresh greens dressed with our Dijon vinaigrette, sprinkled with lardons (thick bacon) & walnuts
Salade de Betteraves au Chèvre
10
Roasted beets tossed with apples, walnuts, local goat cheese & Dijon mustard vinaigrette, served on fresh mixed greens
Gratinée a L’Oignon
9
French onion soup (Bien sur!)
Moules Frites
21
Fresh steamed mussels, in a savory sauce, served with our famous pommes frites Parisienne: white wine, thyme, onions, garlic, and butter
Ravioli de Saison
Mkt
Seasonal rotating ravioli feature - Beef short rib with a mushroom cream sauce - Small (4 ravioli) Large (6 ravioli)
Escargots Bourguignon
10
Classic escargots in garlic butter under puff pastry
Assiette de Deux Pâtés Maison
12
Two different pâtés made in our kitchen: a country-style made with duck breast, pork shoulder, and pistachios, and a duck liver-Cognac mousse, served with cornichons and Dijon mustard
Quiche du Jour
16
Quiche traditionnelle, accompanied by a frisée salad tossed with Dijon mustard vinaigrette, grape tomatoes, garlic croutons and a side of pommes frites. Ask your server for today’s preparation
Croque Monsieur
12
Ham, Gruyere, béchamel, and pommes frites
*Steak Tartare - Thursday Only!
15
Fresh, raw beef shoulder tenderloin, ground and seasoned in house, mixed with chopped onion and cornichon. Served with capers, sliced red onion and toasted baguette. Dinner-size - More, with pommes frites on the side - 20
Ris de Veau Grenobloise - Thursday Only!
15
Sautéed sweetbreads with lemon butter caper sauce. Served with a frisée salad dressed with lemon vinaigrette topped with garlic croutons.
Grandes Assiettes (Entrées)‎‎
Le Canard a l'Orange Chocolate
30
Roasted‎ half-duck rubbed with cocoa nibs & coriander, topped with an orange glaze. Served with vegetable medley & potato gratin
Steak
27
au Poivre* Beef‎ shoulder tenderloin steak encrusted with crushed black pepper, sautéed, & smothered in a Cognac cream sauce. Served with our house vegetable medley & pommes frites
Steak Frites Bouchon*
27
Pan-fried beef shoulder tenderloin steak finished with fresh garlic butter. Served with our house vegetable medley & pommes frites
Saumon Dijonnaise
23
Fresh salmon pan-seared and finished with a creamy mustard sauce. Served with our house vegetable medley and roasted potatoes
Poulet Cordon Bleu Bouchon
21
Our variation: a breaded chicken breast rolled around prosciutto & Gruyère cheese, baked, then finished with a lemon juice, white wine & butter panreduction. With pommes frites & sautéed fresh veggies
Boeuf Bourguignon
21
The classic stew from Burgundy: beef tenderloin tips, mushrooms, cipollini onions, carrots, thyme & tomatoes simmered low and slow in red wine, garnished with roasted new potatoes
Desserts‎‎
Mousse au Chocolat*
8
Is this a French bistro or what?
Pain Perdu à La Mode
9
Homemade bread pudding of the day served with local Madagascar Vanilla Bean ice cream
Glace et Sorbet
6
Made‎ in Asheville by Ultimate Ice Cream Madagascar Vanilla Bean Coconut French Connection - A Bouchon exclusive flavor Cognac-marinated pink peppercorns with bits of praline in creamy vanilla ice cream
Profiterole
8
Custard-filled puff pastry with chocolate sauce
Crème Brûlée Classique
9.5
As‎ featured in the 1691 cookbook Nouveau Cuisinier Royal etBourgeois, by Francois Massialot
*Please consider
Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Suggestions du Jour 10.27.20

Petit Assiettes (Appetizers)‎‎
Soup du Jour
12
Potato and leek with chives
Crab Meat au Gratin
16
Jumbo lump crab, rich white roux, tri-colored peppers, sharp cheddar, French bread croustades
Grand Assiettes (Entrees)‎‎
Poisson du Marché
32
Pan-seared red fish over jambalaya topped with a sun-dried tomato and roasted garlic butter
Special Steak
34
Two 4oz tournedos of Black Angus beef finished with a mushroom and stone-ground mustard demi-glace served alongside black truffle mashed potatoes and grilled broccoli rabe

Specialités du Bar

Specialités du Bar‎‎
Ginger New Fashioned
12
Bourbon, Domaine de Canton & Fever Tree Ginger Beer over and Orange Juice, bitters and Cherry infused ice cube
Concombre Gimlet
10
Cucumber Vodka, Lime Juice
Manhattan
11
Makers Mark, Vermouth Rouge, Angostura Bitters, Cherry
French Martini
11
Vanilla Vodka, Chambord, Pineapple Juice & Sparkling Wine
Old Fashioned
9.5
Bourbon, Angostura Bitters, Cherry Bitters
Negroni
10
Tanqueray, Campari, Vermouth Rouge
Bières‎‎ - on tap
We rotate a number of outstanding local brews
Bières‎‎ - by the bottle
New Belgium Voodoo Ranger IPA
5
Highland Gaelic
5
Highland Seasonal
5
Noble Hard Cider Standard Bearer
5.5
New Belgium Fat Tire
5
Stella Artois
5
Miller Lite
3
Pabst Blue Ribbon
2.5
Beck's N/A
5
Liquers & Aperitifs‎‎
Pernod
9
Ricard
9
Lillet Blanc
6
DiSaronno Amaretto
7
Drambuie
11
B&B
11
Grand Marnier
12
Brandy & Cognac‎‎
St Remy VSOP
6.5
Courvoisier
10.5
Hennessey VSOP
14.5
Remy Martin VSOP
11
Christian Drouin Calvados
10.5
Dessert Wine, Sherry & Port‎‎
Château du Levant 2013 Sauternes
13
Hartley & Gibson Amantillado Sherry
6
Hartley & Gibson Oloroso Sherry
6
Graham’s Six Grapes Port
7.5
Presidential Ten-Year Tawny Port
10.75
Quinta do Noval Twenty-Year Tawny Port
16.5

Vins (Wine List)

Vins Maison‎‎
White, Rosé, Red
7/24
They’re French, chic, reasonably-priced and delicious!
Le Grand Bouchon - temporarily out of stock
11.5/44
Our premium house wine is 71% Grenache grapes grown on 70-year-old vines in Provence, yielding a rich wine with notes of dark fruit & chocolate.
Vin Blanc‎‎ - Bottle or glass
Fournier Sauvignon Blanc 2018
10/39
100% Sauvignon Blanc is refreshingly pristine. Firm, dry finish with great minerality
Les Charmes Mâcon-Lugny 2017
11/43
The nose is fresh with notes of citrus fruits and nut honey, medium bodied, with delicate fruit flavors, and a slightly spicy finish round out this Chardonnay
Hugel Le Gentil 2017
9.75/38
Pinot Blanc and Sylvaner grapes are dominant in this Alsatian wine, followed by Pinot Gris, Riesling, Gewürztraminer and Muscat. Dry, with magnificent balance, purity and fruit
Vin Blanc‎‎ - Bottle only
Fournier "Les Belles Vignes" Sancere 2018
62
This lively wine is 100% Sauvignon Blanc from the Loire Valley. Aromatic, elegantly structured with flavors of berries and grapefruit with subtle hints of flinty minerality. Rounded texture with a lingering finish
Chateau Vitallis Pouilly-Fuissé 2018
65
Beautifully ripe flavors of Acacia, dried fruits, nuts, and honey in this 100% Chardonnay. Lingering mouth feel with minerality and a hint of spiciness
Olivier Leflaive Meursault 2017
98
Aged in wood, this Chardonnay is from a blend of parcels across Meursault, showing the richness from which the appellation is famed. A cool and overtly smoky nose features notes of hazelnut, floral, and citrus. The clean, intense, and precise flavors are quite tightly focused while displaying minerality on beautifully well-detailed finish that is slightly dry
Champagne & Sparkling‎‎
Louis PerdrierBlanc de Blanc Brut & Rosè Bourgogne
7/22
From the Cote d’Or, sparkling of great quality and balance
St. Hilaire Blanquette de Limoux Brut 2017
8.5/33
France’s oldest sparkling wine, created by the Benedictine monks at the Abbey of St. Hilaire
Champagne Jacquart Rose Mosaique Brut NV
79
A salmon hue supported by orangey-pink nuances, the nose offers up subtle suggestions of fruit notes, showing wild strawberries, bush peach and kumquats. Dense, lush, and fleshy red and black fruits develop on the palate, that delivers a savory freshness to this full-bodied champagne
Vin rouge - bottle or glass
Flying Solo 2018
8/31
60% Grenache and 40% Syrah - medium bodied and well rounded, smooth finish. The Flying Solo wine celebrates the intrepid ‘Aeropostale’ pilots who risked life and limb to ensure postal deliveries in the 1920s
Château Recougne Bordeaux Superieur
10/39
This‎ classic red Bordeaux blend of Merlot, Cabernet Sauvignon, and Cabernet Franc has hints of blackcurrant and berry on the nose. Medium bodied and round it is in harmony with the fruit, well-structured this wine has a long fruity and spicy finish
Markovic Estate “Reserve” Cabernet Sauvignon 2017
8.5/33
A‎ semi-dry 100% Cabernet from the Languedoc- Roussillon region in the south of France. Full-bodied with loads of red and black fruits, finishing smooth with a touch of sweet spiciness
Clos la Coutale Cahors 2017
9.75/38
80% Malbec, 20% Merlot from the southwest— a rustic wine, lots of dark fruits & a long, powerful finish with balanced tannins
Paul Ponnelle Pinot Noir 2018
11/43
100% Pinot Noir from Pays d’Oc. There is subtle herbal, earthy accents to the ripe berry and plum fruit on the nose and mouth. Ample acidity to balance the ripe fruit flavors with a hint of spice
Domaine du Vieux Lazeret Ventoux 2016 - temporarily out of stock
9.5/37
From the Rhone Valley— Grenache, Syrah, Cinsault, & Carignan grapes create a medium-bodied wine with red berry aromas leading to dark fruit concentration, silky tannins & a sleek mouthfeel
Vin rouge - bottle only
Château Greysac Médoc 2014
52
A Bordeaux with intricate blend of Merlot, Cabernet Sauvignon, Cabernet Franc & Petit Verdot. Full-bodied & flush with firm fruit flavors, all of Médoc's characteristic earth notes & a long, dry finish
Shatter Grenache 2017
52
100% Grenache from the Languedoc-Rousillon, made by American Dave Phinney— deep red color, aromas of succulent dark fruits & ripe cherry, neatly framed by soft French oak, refined acidity & great structure followed by mature tannins
Crozes-Hermitage Les Tiercerolles
68
100% Syrah – aromatically intoxicating, deep notes of violets and black fruits, medium to full bodied
Domaine Duclaux Châteauneuf-du-Pape 2013
93
This‎ classic blend incorporates the 13 grapes allowed in this appellation, dominated by Cinsault and Grenache the nose is warm with hints of dried fruit and spice with leather and tertiary notes. The sensual palate caresses the taste buds with an appealing mix of red cherry and spice. The elegant style of this wine has an emphasis on finesse rather than power
Lunatique 2016 Magnum 1.5-liter 134
78
This 100% Grenache Noir is produced by Domaine Rouge Bleu, the same vintner as our Grand Bouchon. During his last trip to France, Michel fell in love with this wine and was able to pre-order a case, when they only make a limited 100 cases. Ripe black fruits and warm spices on the nose, it is full bodied and velvety, evolving to hints of coffee and black forest gateau. Well-structured tannins give this wine great length

Take Out Menu - Due to staffing we will not be able to accommodate Take Out orders this evening 10.27.20 - our apologies for the inconvenience

DAILY SPECIALS ALSO AVAILABLE FOR TAKE OUT
PRIX FIXE $35.00
Choice of Appetizer
Salade du Grand Père
Fresh greens, Dijon vinaigrette, lardons (thick bacon), walnuts
Salade de Betteraves au Chèvre
Roasted beets, apples, walnuts, goat cheese, Dijon mustard vinaigrette, fresh mixed greens
Choice of Entrée
Ravioli de Saison
Seasonal rotating ravioli feature - Beef short rib with a mushroom cream sauce - Large (6 ravioli)
Saumon Dijonnaise
Fresh salmon pan-seared, finished with a creamy mustard sauce. Served with our house vegetable medley and roasted potatoes
Poulet Cordon Bleu Bouchon
Our variation: a breaded chicken breast rolled around prosciutto and Gruyère cheese, baked, then finished with a lemon juice, white wine-butter pan reduction. With mashed potatoes and sautéed fresh veggies
Boeuf Bourguignon
Served hot - The classic stew from Burgundy: beef tenderloin tips, mushrooms, cipollini onions, carrots, thyme & tomatoes simmered low and slow in red wine, garnished with roasted new potatoes
Choice of Dessert
Mousse au Chocolat*
Is this a French bistro or what?
Pain Perdu à La Mode
Homemade bread pudding of the day
Profiterole
Custard-filled puff pastry with chocolate sauce
Assiettes Petites et Légères‎ - À la carte‎
Appetizers, small plates, lighter entrées
Salade de Betteraves au Chèvre
10
Roasted beets tossed with apples, walnuts, local goat cheese & Dijon mustard vinaigrette, served on fresh mixed greens
Salade du Grand Père
9
Fresh greens dressed with our Dijon vinaigrette, sprinkled with lardons (thick bacon) & walnuts
Assiette de Deux Pâtés Maison
9
Made in our kitchen: a country-style pate made with duck breast, pork shoulder, and pistachios, served with cornichons and Dijon mustard
Ravioli de Homard Nantua
17
Lobster‎ ravioli in crawfish cream sauce - small (4 ravioli)
Quiche du Jour
16
Rotating quiche, with a side salad of fresh greens, grape tomatoes, garlic croutons with roasted potatoes
Croque Monsieur
12
Ham, Gruyère, bechamel with mashed potatoes
Whole Quiches
40
Quiches made to Order- call today, pick up tomorrow. OR ask about our current options
Grandes Assiettes (Entrées)‎ À la carte‎
Le Canard a l’Orange Chocolaté
30
Roasted half-duck rubbed with cocoa nibs & coriander, topped with an orange glaze. Served with vegetable medley roasted potatoes
Steak au Poivre*
27
Beef‎ shoulder tenderloin steak encrusted with crushed black pepper, sauteed, & smothered in a Cognac cream sauce. Served with our house vegetable medley and mashed potatoes
Steak Frites Bouchon*
27
Pan-fried beef shoulder tenderloin steak finished with fresh garlic butter. Served with our house vegetable medley and mashed potatoes
Ravioli de Homard Nantua
22
Lobster ravioli in crawfish cream sauce - Large (6 ravioli)
Saumon Dijonnaise
23
Fresh‎ salmon pan-seared and finished with a creamy mustard sauce. Served with our house vegetable medley and roasted potatoes
Poulet Cordon Bleu Bouchon
21
Our variation: a breaded chicken breast rolled around prosciutto and Gruyère cheese, baked, then finished with a lemon juice, white wine-butter pan reduction. With mashed potatoes and sautéed fresh veggies
Boeuf Bourguignon (CURRENTLY SOLD OUT)
25
Pint‎ of frozen French beef stew, about 2 servings
Desserts À la carte‎
Mousse au Chocolat*
8
Is this a French bistro or what?
Pain Perdu à La Mode
9
Homemade‎ bread pudding of the day
Profiterole
8
Custard-filled puff pastry with chocolate sauce
*Please consider
Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.