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Updated January , 2014

*Prices & availability subject to change without notice.

Restaurant Hours: Open @ 5:30 every day except Tuesdays.

Please be advised that Bouchard accepts children 7 and older in the dining room and dress is business casual inside. Thank You.

Al fresco dining at Bouchard in Newport Rhode Island

Préambles Froides (cold)

~ Tartare Du Jour
Diced Raw Yellow fin Tuna or Filet of Beef or Salmon are amongst the different Tartars

Newport, RI Dining - Bouchard Restaurant Inn

~ Pâté de Foie du Chef
Chef’s House Pâté served with Toast and Garnish


~Tour des Crevettes et leurs trois Sauces
Tower of cold Shrimp, garnished with a shredded Brussel Sprout Slaw with three sauces, Tomato-cumin, Blood Orange-Curry and Chive-Mint and Jalapeño


~ Carpaccio de Filet Mignon a' Huile de Truffe
Sliced Carpaccio of Beef, with Arugula, Caper Berries, Truffle Oil & Sea Salt

Newport, RI Dining - Bouchard Restaurant Inn

Préambles Chaudes (hot)

~ Bisque de Homard au Pistou
Lobster Bisque with Basil and Garlic


~ Vol au Vent d’Asperges et de Homard
Asparagus and Lobster in Puff Pastry, with a Lemon Beurre Blanc


~ Escargots Raviolis avec une sauce Pernod
Escargots raviolis flavored with Parsley ,leek, fennel and Garlic,Pernod Cream Sauce


~ Tomate Tarte chaude avec Fromage
Warm tomato tart with Boursin and Goat cheese topped with truffle aioli


~ Foie Gras Poêlé Sauté, Sauce Framboise
Sautéed Foie Gras with a Raspberry Reduction sauce



~ Salade Mesclun, Vinaigrette de Vin Rouge
Salad of Mixed Baby Lettuces with Red Wine Vinaigrette


~ Salade Roquette et Saumon Fumé
Arugula and Endive Salad with House Smoked Salmon, Goat Cheese, Lemon Olive Oil Dressing


~ Salade aux Poires au Roquefort
Mixed Greens, Warm Pears, Roasted Walnut, Blue Cheese & Balsamic Vinaigrette


~ Salade d'Endive "Méditerranée"
Endive Salad with Tomatoes,Garlic and topped with a Mediterranean Syle Dressing


~ Salade Bettrave d'or
Golden Beet Salad with heirloom baby tomatoes, cauliflower cous cous, Balsamic Vinaigrette


Plats Principaux

~ Sole de Douvres à L’Oseille
Dover Sole with a Classic Sorrel Sauce


~ Homard et St. Jacques Cardinal Gratinée
Restuffed Roasted Lobster and Scallops with Truffle, Gruyere Cheese and Lobster Sauce

Newport, RI Dining - Bouchard Restaurant Inn

~ Pigeonneau Roti, Sauce Cassis et poivre Vert
Squab Roasted and partially boned, with a Currant and Green peppercorn Demi-glace Sauce


~ Pavé de Filet de Bœuf au Brie, Sauce Bordelaise
Filet of Beef with a Red Wine Shallot Sauce, topped with a baby Brie Cheese

Newport, RI Dining - Bouchard Restaurant Inn

~ Filet de Boeuf “en tranche” Sauce Porto
Sliced Filet of Beef with a Port Wine Demi-glace finished with a hint of horseradish


~ Deux Grandes Côtelettes du Carré D’Agneau, Sauce Fine Herbes
Double Chops of Rack of Lamb with herbs finished with a Rosemary Red Wine reduction Sauce


~ Filet de Porc aux Poivrons Rouge, Chèvre et l’Epinard
Pork Tenderloin with Spinach, Goat Cheese and Red Peppers, wrapped in Puff Pastry, with a Roasted Garlic Demi glace Sauce


~ Magret de Canard au Café, Sauce au Cognac
Duck breast sautéed with a Coffee Crust, Finished with a Brandy Balsamic Sauce


~ Saumon Poche au Huile d'olive
Salmon slow poached in olive oil,finshed with an Herb Pink Peppercorn Sauce


~ Les Plats du Jour
Daily Specials; depending on availability at the market or on the docks

$18.00 to $38.00
Newport, RI Dining - Bouchard Restaurant Inn

Pour Finir

Les desserts du Jour


Soufflés Individuel


Café ou Thé






Café or Espresso “Bouchard” (5 Liquors)


A split charge of three dollars for appetizers, and five dollars for entrees, will be added.

Download/Print this Menu (PDF format)

Please inform us if you have ANY food allergies.