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Menu

Inspired by the culinary traditions of France, Le Baccara’s fine cuisine showcases market-fresh produce occasionally adding a touch of the exotic from the great culinary influences of the world. In fact, Le Baccara's cuisine is a testament to the fine art of extracting nature's flavours and creatively harmonizing them to delight both the palate and the eye.

And no gourmet experience would be complete without pairings of the finest fruits of the vine. Our wine cellar boasts a variety of outstanding products selected with care and originality. Both the wine list and the water list will serve to complement your epicurean experience at Le Baccara.

Cold Appetizers

Bouquet of baby lettuce, nut oil flavoured crispy vegetables, apple and beet $13
Bison tartare from la Petite-Nation with ewes’ milk cheese and truffles,
quail egg tempura and raspberry vinaigrette 		$17
Marinated lobster, truffle scented cauliflower mousseline and leek confit $23
Duck Foie Gras terrine with fleur de sel, peanut macaroon and a cocoa candy $22

Hot Appetizers

Fish and lobster soup, seaweed and lobster froth $16
Pan seared scallop and scampi, roasted piglet flank and celeriac cream $22
Pan seared duck Foie Gras and ginger spiced caramelized quince $23

Main Courses

Quebec milk-fed piglet double rib, white coco bean casserole, braised salsify and parsnip purée with truffle $41
Veal mignon and pan seared lobster, Brillat-Savarin polenta, veal jus, lobster mousseline drizzled with pistachio oil $45
Gratin of Jerusalam artichokes, acorn squash, ewes’ milk cheese and a warm beet vinaigrette $29
Juniper berries and nut crusted loin of caribou, seasonal mushrooms, beet compote and caramelized fig,
grand-veneur sauce 		$54
Loin of Québec lamb, confit vegetables, fingerling potatoes and root vegetable fricassée,
watercress with lemon and virgin oil 		$46
Pan seared beef tenderloin, porcini mushroom and goat cheese tomme gnocchis,
white port candied pearl onions, red wine sauce 		$45
Brook trout, maitake mushrooms and scampi raviole, duck froth and consommé with a hint of soya $58
Pan seared lobster and scallops, truffled creamy macaroni, wild mushroom fricassée,
caramelized sweet onions, pancetta and veal jus 		$58

Gourmet Menu

Amuse-bouche

Snow crab and grilled octopus salad, Asian miso vinaigrette
or
Lightly smoked milk-fed veal filet carpaccio, marinated oyster mushrooms, mini leek and arugula pesto
or
Duck Foie Gras terrine with fleur de sel, peanut macaroon and a cocoa candy ($15 extra)

Market fresh soup or velouté

Organic salmon pan seared on skin, smoked salmon and capers crushed potatoes, artichoke purée and sherry butter sauce $65
Lake Brome duck suprême, vanilla polenta, sweet peppers and pineapple confit, duck jus $70
Québec milk-fed piglet double rib, white coco bean casserole, braised salsify and truffled parsnip purée $75

Your choice of à la carte dessert

Mignardises

Gastronomic Menu

Requires the participation of the entire table.

Amuse-bouche

Marinated lobster, cauliflower mousseline and leek confit
Colli Orientali del Friuli, Friulano, Selènze, La Tunella, 2007, Italie

Pan seared scallops and scampies, roasted piglet flank and celeriac cream
Chardonnay, Niagara Peninsula, Le Clos Jordanne, 2005, Canada

Pan fried duck Foie Gras and ginger spiced caramelized quince
Sainte-Croix-du-Mont, Château Coulac, 2006, France


Granita


Almond crusted Boileau deer loin, roasted Jerusalem artichokes, fennel and chestnuts,
venison jus and almond milk emulsion
Margaux, Château Cantenac Brown, 3e cru classé, 1997, France


Warm Migneron de Charlevoix cheese, truffle tartine and beet salad
Côtes-du-Rhône-Villages, Rasteau, La Ponce, Domaine des Escaravailles, 2006, France


Gianduja bar, praline ice cream
Douro, Porto Tawny 20 ans, Taylor Fladgate, Portugal


Mignardises


Menu: $120
Wines: $75

Chef's Tasting Menu

Chef Serge Rourre and his team offer a five-course seasonal menu with the freshest produce on the market.

Let us pleasantly surprise you!

Our sommelier, Mathieu Grenier can suggest a different wine paired with each course of this menu. Our outstanding wine cellar which houses 600 different varieties, is part of a 10,000 bottle collection.

Le Baccara's wine list has received the Wine Spectator's Best of Award of Excellence since 2004.

Menu: $95
Wines: $65

Desserts

Savarin flavoured with caramelized mandarins and pears, vanilla emulsion $12
Old-fashioned praline crème brûlée and its crisp tile $12
Wild berries chocolate Sachertorte and morello sherbet $12
Baccara style apple pie, rice ice cream $12
Combination of home made sherbet and ice cream served on a pulled sugar ribbon $12
Baccara style cheesecake with port jelly $12
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