Bar Bouchée Menu
Welcome to Bar Bouchée, an intimate French bistro nestled in Madison, Connecticut. This culinary gem transports diners to Paris with its cozy atmosphere and authentic decor. Guests rave about the handcrafted cocktails and dishes that showcase fresh, flavorful ingredients. Signature highlights include the classic escargot, paired with rich garlic butter, and succulent entrees like hanger steak and pan-seared trout, each cooked to perfection.
Don’t overlook the desserts—Customer favorites like the creme brulee have garnered rave reviews, touted as the best around. The warm, friendly staff enhances your experience, ensuring your every need is met with genuine care. Settle in for a culinary journey that delights all the senses, with beautifully presented plates and a relaxed, inviting ambiance. Reservations are recommended, as Bar Bouchée is a beloved local favorite that keeps patrons coming back for more.
Appetizers
Soupe du marche
Charcuterie board *
Chorizo, saucisson, prosciutto, house made country pate, cornichons
Cheese plate
A trio of cheese selected by Madison cheese shop, served with toast and condiments
East coast oysters on the 1/2 shell *
1/2 dz with mignonette and lemon
Beef tartare *
3oz hand-chopped black Angus beef tenderloin, house-made cracker
Seared Foie Gras *
2oz seared foie gras, caramelized walnuts, Calvados glazed apples, mache salad, ginger duck jus
Steamed P.E.I. mussels *
White wine, shallots, fennel, celery, light lobster bisque
Classic Escargots
Persillade butter, 1/2 dozen
Bar Bouchee salad
Boston Bibb lettuce, green beans, shallots, Pickled red onions, house dressing
Roasted Squash Salad
Honeynut squash, burrata cheese, pickled vegetables, arugula salad, pumpkin seeds, Banyuls vinaigrette
Appetizer of the day
Changes weekly following produce seasonality and Chef's creativity
8oz Prime Bavette "a la plancha" *
Gratin Dauphinois and red wine shallot sauce Or frites and bearnaise sauce
Coq Au Vin *
Red wine braised chicken thighs, mushrooms, baby carrots, roasted garlic mashed potatoes, pearl onions, bacon, braising jus
Herbs Crusted Halibut
Wild east coast halibut, green lentils du Puy, Braised Vibrant farm's cabbage, cipollini onions, Perigourdine sauce
Truite Amandine *
Pan seared rainbow trout, green beans, wild rice pilaf, toasted almonds, brown butter and lemon sauce
Bison Burger *
8oz bison patty, brioche bun, red onion condiment, Morbier cheese, crispy truffled potatoes
Vegetarian Fleischschnacka
House made Alsatian pasta, roasted celeriac, Oregon chanterelles, chestnut puree, spinach, mushrooms broth
Croque Monsieur / Madame *
Premium Parisian Ham, Comte cheese gratinee on sourdough bread
Entree of the day
Changes weekly following produce seasonality and Chef's creativity
Main Courses
Sides
Gratin Dauphinois
Haricots Vert
Fricassee of local mushrooms
Frites
Mixed Green Salad
Chocolate Bouchee
Chocolate Bouchee, duo of Valrhona chocolate mousse, crunchy almond and rice biscuit, chocolate tuile (GF)
Vanilla Creme Brulee
citrus and honey infused custard (GF/NF)
Profiterolles
choux pastry filled with vanilla ice cream, feuillantine crisp, candied almonds, warm chocolate sauce
Dessert Special
Changes weekly following produce seasonality and Chef's creativity