Bouchons Bistro Kelowna

🥂 Hors d’Oeuvres

Les Huitres (GF, DF)

A half dozen of the freshest seasonal oysters, served on the half shell with a bright, exotic mignonette.

Note: Raw oysters may pose a foodborne illness risk.

Salade d’Endives au Bleu (V, GF, DFO)

Crisp Belgian endives tossed with juicy apples, roasted walnuts, and rich blue cheese for a perfect balance of sweet, savory, and crunchy.

Salade Verte (V, GF, DF)

Tender butter lettuce paired with mixed nuts and a light, refreshing house vinaigrette.

Gratinée Lyonnaise (DFO)

Classic French onion soup topped with golden Gruyère cheese, baked until bubbling and irresistibly rich.

Les Escargots de Bourgogne (GFO)

Burgundy snails baked in garlic-herb butter, nestled in delicate pastry shells for an elegant French bite.

Foie Gras de Canard (GFO, DFO)

Luxuriously seared duck foie gras served with caramelized apples and a drizzle of aged balsamic.

Cheese & Charcuterie Board (DFO)

An artisanal selection of charcuterie and cheeses, beautifully paired with pickles, mustard, onion jam, crostini, nuts, and fruit.

Homemade French Fries (to share)

Golden, hand-cut fries with a crisp exterior and fluffy center.

Homemade Truffle Fries (to share)

Signature fries elevated with earthy truffle and a touch of indulgence.

🍲 Our Specialties

La Bouillabaisse (GFO, DF)

A Provençal masterpiece from Marseille — a saffron-spiced seafood stew brimming with fresh market fish and shellfish, served with garlic crostini and rouille sauce.

Le Cassoulet (GFO, DF)

Hearty and rustic, this Toulouse classic features duck confit, house-cured pork belly, and Toulouse sausage simmered over a rich navy bean ragout.

Le Lapin à la Moutarde (GF)

Fraser Valley rabbit braised in creamy Dijon mustard and fragrant tarragon, served with seasonal vegetables.

Seafood Vol au Vent (GFO)

Flaky puff pastry filled with tender scallops, prawns, salmon, shrimp, mushrooms, and a velvety Mornay sauce.

Chef’s Weekly Specials

A rotating showcase of the chef’s seasonal inspirations.

Tasting Menu

🐟 Fish & Shellfish

Crevettes et Noix de Saint Jacques (GFO)

Seared scallops and prawns flambéed to perfection, served with a chorizo cream sauce and creamy asparagus risotto.

Sablefish (GF, DF)

Melt-in-your-mouth sablefish paired with Provençal coulis, grilled zucchini, briny Kalamata olives, and bright lemon confit.

🥩 Meat

Le Steak Tartare (GFO, DF)

Hand-chopped certified Angus beef tenderloin, expertly seasoned and served raw with classic accompaniments and crisp French fries.

Le “French Bougie Burger” (DFO)

A refined burger of Angus tenderloin on a brioche bun, layered with brie, truffle aioli, house Sriracha, and pickled onions, served with golden fries.

Option to enhance with foie gras.

Tournedos (GF, DF)

A perfectly grilled filet mignon with vegetables, duchesse potatoes, and a rich beef reduction sauce.

Terre & Mer Surf & Turf

Filet mignon elegantly paired with seared prawns and scallops.

Rossini

Filet mignon topped with seared foie gras and finished with decadent truffle sauce.

Le Carré d’Agneau (GFO, DFO)

Herb-crusted rack of lamb with Provençal tchoutchouka, duchesse potato, and rosemary jus.

Spaghetti à la Sauce aux Truffes (V)

Spaghetti tossed with sautéed mushrooms, creamy truffle sauce, and Parmesan.

👶 Kids & Sides

Spaghetti Alfredo or Tomato

Classic spaghetti with a choice of creamy Alfredo or rich tomato sauce.

Homemade French Fries

Crisp and golden fries, a simple indulgence.

Homemade Truffle Fries

Classic fries finished with earthy truffle for extra richness.

Bread & Butter

Fresh bread with butter for a traditional French table touch.

Crostini

Toasted bites to accompany any dish.

Extra Sauce

Add one of the chef’s house-made sauces to complement your meal.

Prawn / Scallop Add-On

Enhance your entrée with perfectly cooked prawns or scallops.

Split Plate Option

Share your entrée with a companion for a small fee.

🍰 Desserts

Fondant au Chocolat

A warm, decadent chocolate lava cake paired with silky Tonka bean custard.

Crème Brûlée

A French classic with a crisp caramelized sugar top and creamy custard beneath.

Silky Lemon Tartlet

A delicate lemon tart finished with a cloud of whipped cream.

Panaché de Sorbet aux Fruits

A refreshing selection of seasonal fruit sorbets.

Profiteroles au Chocolat

Creamy vanilla ice cream tucked into airy pastry puffs, drizzled with hot Belgian chocolate.

Affogato

Vanilla ice cream drowned in a bold shot of espresso.

Coupe Colonel

A lively combination of lemon sorbet, vodka, and lime zest.

Pineapple Carpaccio

Torched pineapple slices layered with vanilla ice cream for a tropical French twist.

🍷 Dessert Wines & Digestifs

Banyuls, Chapoutier 2020 (Languedoc, France)

A rich, fortified French wine with notes of dark fruit and spice.

Château Armajan Des Ormes 2016 (Bordeaux Sauternes, France)

Luxurious and honeyed with layers of apricot, citrus, and floral sweetness.

Quails’ Gate Riesling Ice Wine 2011 (West Kelowna, B.C.)

Port Tasting Flight

Graham’s Late Bottled Vintage 2017

Taylor 10-Year-Old Tawny

La Frenz Tawny (Naramata Bench, B.C.)

Grand Marnier Taster Flight

Marnier Cordon Rouge

Cuvée Louis Alexandre (10-Year)

Cuvée du Centenaire (20-Year)

A vertical flight of orange liqueur elegance, layered with aged cognac depth.

Grand Marnier 1880

A rare XO cognac-based liqueur infused with orange essence, crafted for connoisseurs.

Mandarine Napoléon (Belgium)

A refined mandarin brandy liqueur with bright citrus and smooth warmth.