Bouche - New Orleans, LA

roasted garlic, balsamic reduction, extra virgin olive oil, tomato & goat cheese

the home style recipe of chef jason lewis

selection of wild mushroom, goat cheese, topped with crispy fried mushroom

creamy grits toped with shrimp sauced with creole meunier sauce

smoked gouda, mornay, truffle oil & andouille

leek confit white raisin chutney

purple mashed potatoes, dark chocolate demi glace, grilled asparagus

tossed with boursin cream, spinach, fettuccini pasta

wild mushroom risotto, grilled asparagus, topped with a mushroom reduction

with sweet potato waffles, roasted cinnamon gastrique, spicy berry compot

topped with wild mushroom, marchand de vin sauce, havarti cheese, potato gaufrettes

cinnamon sweet potatoes, dried berry demi glace chef vegetable

truffle infused grilled heirloom tomatoes & wild mushrooms garlic mash potatoes