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.
|Bouquet of tender lettuce from Les Jardiniers du Chef, fresh Le Baccara-style ricotta
goat cheese, vine tomato variation, pine nuts and Espelette pepper tile
|Bison tartare from La Petite-Nation with ewe’s milk cheese and truffles, quail egg tempura, raspberry vinaigrette||$17|
|Lobster and salted sablefish gravlax variation with Massawippi miso, coconut and coriander cream, vegetable tartare with ginger, ponzu vinaigrette||$23|
|Duck foie gras press, jus tile, marshmallow, rhubarb rosée and vanilla jelly, Mont-Vézeau strawberry wine espuma, 25-year aged balsamic vinegar||$23|
|Creamy shellfish bouillon, shiitake and snow crab tian, ewe’s cheese tile from Maison Maurice Dufour of Charlevoix||$15|
|Seared scampi and giant scallop, triangular ravioli with shrimp and truffles, Bas-Saint-Laurent glasswort, orange cauliflower purée, beurre blanc sauce with champagne||$22|
|Seared escalope of Montérégie duck foie gras, spiced French toast, peach chutney, sumac jelly, poultry jus||$25|
|Roasted pigeon breast, Bois-Francs poutine, faba beans, beet and amelanchier berry compote, seasonal baby vegetables, wild blackberry coulis, natural jus||$47|
|Pan-seared Palet d’or beef tenderloin with duck foie gras butter, pirogis with aged cheddar cheese, celeriac purée, caramelized shallots, Port wine sauce||$46|
|Roasted Québec lamb loin with salted herbs, shepherd’s croquette with chorizo and Manchebello cheese from La Fromagerie Montebello, squash and grilled bell pepper dariole, fig confit, spicy red wine caramel, lamb jus||$47|
|Pan-seared veal mignon and lobster, Brillat-Savarin polenta, veal jus, lobster mousse drizzled with pistachio oil||$46|
|Our chef prepares delicious fish, in harmony with the season and catch of the day, that is low in fat and calories, but full of flavour.||$45|
|Duck supreme roasted skin-on and glazed with Monna & Filles Crème de cassis, vitelotte potato gnocchi, root vegetable mousseline, white asparagus tips, early vegetables and cherry sauce||$46|
|Poached Maritime lobster with lemon confit butter, whelk and langoustine tortelloni with ginger, mini-tatsoi, Northern Divine organic caviar||$58|
|Additional pan seared duck foie gras||$20|
Vegetarian dishes can be prepared upon request.
Veal sweetbread and chanterelle galantine, millet tabbouleh with Stanstead rabbit chorizo, parsley root mousseline, porcini
Rainbow trout fillet from La Ferme piscicole des Bobines, marinated in beet juice, daikon and Northern shrimp roll, green apple espuma
Duck foie gras press, jus tile, marshmallow, rhubarb rosée and vanilla jelly, Mont-Vézeau strawberry wine espuma, 25-year aged balsamic vinegar
Market fresh soup
|Our chef prepares delicious fish, in harmony with the season and catch of the day, that is low in fat and calories, but full of flavour||$65|
|Duck supreme roasted skin-on and glazed with Monna & Filles Crème de cassis, vitelotte potato gnocchi, root vegetable mousseline, white asparagus tips, early vegetables and cherry sauce||$75|
À la carte dessert
Grand Menu Dégustation du Chef
The chef and his team offer a five or eight - course tasting menu inspired from our à la carte menu. Let us surprise you!
Our sommelier, Danielle Dupont suggests a different wine with each course.
Enjoy the balance of impeccable wine pairing
Selection of wine
Selection of prestigious wine
The selection of prestigious wine includes a Champagne service with the appetizer and a prestigious wine service with the main course.
|Assorted homemade sorbets or ice cream||$12|
|Nyangbo chocolate fudge pie, caramel and fleur de sel sauce, caramelized bananas and banana Gelato||$12|
|Dulcey chocolate dome with spices and Moroccan dates, apricots sautéed, vanilla-poached peach tempura, apricot sorbet||$12|
|Bergamot ice cream, strawberry and kefir sorbet, crispy rhubarb meringue, mascarpone and nougat Chantilly (gluten-free dessert)||$12|
|Blueberry confit with coconut cookie, Opalys white chocolate supreme cream, Malibu sorbet||$12|
|Manjari chocolate bar and chewy chocolate biscuit, ivory cream flavoured with rose, currant coulis, litchi and red currant sorbet||$12|
|Pastry chef’s selection||$18|
|Raspberry crème brûlée sphere, Champagne and lemongrass jelly, yogurt cream, almond strudel||$12|