Bouchon Restaurant – The Venetian – Las Vegas

Description

Description

Bouchon is located in the Venetian Resort-Hotel-Casino, Venezia Tower. Renowned designer Adam D. Tihany has masterfully created a beautiful interior that features a magnificent French pewter bar, a vibrant mosaic floor, deep blue velvet banquettes, antique light fixtures and an expansive hand-painted mural by noted French artist Paulin Paris. The exquisite décor is the perfect setting for Bouchon’s culinary delights. Chef Crain rediscovers the classics, using historical reference points and classic French techniques, combined with a modern approach. The menu offers classic bistro dishes including steak frites, roasted chicken, quiche, brandade, boudin noir, pot de crème and profiteroles. The selection of fruits de mer is celebrated as one of the finest in Las Vegas. The seasonal menu changes throughout the year and is enhanced by a blackboard menu featuring the best products available each day. Flawlessly executed in every aspect, Bouchon delights both the palate and the eye.


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Bouchon Restaurant – The Venetian – Las Vegas
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Bouchon Restaurant – The Venetian – Las Vegas
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Bouchon Restaurant – The Venetian – Las Vegas

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Skinny Table’s Healthy Recommendations

LUNCH MENU

Fru

  • Les Accompagnements
  • Épinards – sautéed spinach

Plats Aux Oeufs

  • Omelette du Jour – three egg omelet with country sausage or bacon & toasted brioche (Request Without Bacon Or Toasted Brioche)
  • Le Jardin* – two eggs any style, garden tomatoes, sautéed spinach & toasted brioche (Request No Toasted Brioche)

Salades Et Sandwiches

  • Salade Maraîchère au Chèvre Chaud -mixed greens, warm goat cheese & herbes de Provence with red wine vinaigrette

DINNER MENU

Fruits DE Mer

  • Huîtres* – oysters 1/2 doz.
  • Crevettes -shrimp
  • Palourdes* – clams
  • Moules – mussels
  • Demi­Homard – 1/2 lobster
  • Crabe – crab
  • Petit Plateau* – 1/2 lobster, 8 oysters, 2 shrimp, 4 clams, 8 mussels
  • Grand Plateau* – 1 lobster, 16 oysters, 4 shrimp, 8 clams, 10 mussels, seasonal crab, special selection

Salades

  • Laitue – bibb lettuce & garden herbs with house vinaigrette
  • Salade Maraîchère au Chèvre Chaud – mixed greens, warm goat cheese & herbes de Provence with red wine vinaigrette
  • Salade de Cresson et d’Endives au Roquefort et Noix – watercress­endive salad, Roquefort & walnuts with walnut vinaigrette
  • Salade Niçoise* – big eye tuna, haricots verts, fingerling potatoes, cherry tomatoes, quail eggs & white anchovies (Request Without Potatoes)

Fromages

  • Poulet Rôti – roasted chicken with ragoût of summer pole beans, sweet corn, hen­of­the­woods mushrooms & Dijon mustard jus (Request Without Corn)
  • Espadon Poêlé et Barigoule d’Artichauts* – pan­seared swordfish with artichokes, fennel, carrots & an eggplant barbajuan (Request No Eggplant Barbajuan)
  • Truite Amandine – sautéed Idaho rainbow trout with haricots verts, toasted almonds & beurre noisette ( Request Sauce On The Side)

Hors­d’oeuvres

  • Radis au Beurre – garden radishes with salted butter
  • Olives Marinées – marinated olives

Debut

  • Pâté de Campagne – country style pâté with watercress, cornichons & radishes
  • Tartare de Saumon* – salmon tartare, hard boiled eggs, red onions, capers & crème fraîche, served with toasted croûtons (Request Without Croutons)
  • Les Accompagnements
  • Épinards – sautéed spinach

BRUNCH MENU

Fruits DE Mer

  • Huîtres* – oysters 1/2 doz.
  • Moules – mussels 1 doz.
  • Crevettes – shrimp
  • Demi­Homard – 1/2 lobster
  • Palourdes* – clams
  • Crabe – crab Market price
  • Petit Plateau* – 1/2 lobster, 8 oysters, 2 shrimp, 4 clams, 8 mussels
  • Grand Plateau* – 1 lobster, 16 oysters, 4 shrimp, 8 clams, 10 mussels, seasonal crab, special selection
  • Fruits Et Yaourt
  • Épinards – sautéed spinach

Plats Aux Oeufs

  • Omelette du Jour – three egg omelet with country sausage or bacon & toasted brioche (Request Without Bacon Or Toasted Brioche)
  • Steak et Oeufs* – 6oz. London sirloin steak with two eggs any style, toast & pommes frites (Request Without Butter, Toast And Potatoes)

Plats Aux Principaux

  • Truite Amandine – sautéed Idaho rainbow trout with haricots verts, toasted almonds & beurre noisette (Request Sauce On The Side)

Salades Et Hors D’oeurves

  • Salade Maraîchère au Chèvre Chaud – mixed greens, warm goat cheese & herbes de Provence with red wine vinaigrette

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* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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