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 baby lettuce, fresh ricotta with herbs, crispy vegetables and arugula pesto||$13|
|Bison tartar from la Petite-Nation with ewes’ milk cheese and truffles, quail egg tempura and raspberry vinaigrette||$17|
|Marinated lobster with lemongrass, sea urchin and organic Northern Divine caviar flan, radish ravioli with king crab, vanilla-flavoured vinaigrette||$23|
|Duck foie gras press and finely sliced lightly-seared Kobé beef, gourmet truffle bread, celeriac and baby carrot remoulade, marinated Armillaria mushrooms, 25-year aged balsamic vinegar||$23|
|Cream of parsnip, tian of shredded young wild boar hock with Neige première ice cider and foie gras butter||$13|
|Seared langoustine tail and scallop in an herb crust, quinoa with cuttlefish ink, shellfish bisque emulsion with aged cognac||$22|
|Pan-seared escalope of duck foie gras, panettone bread French toast, whortleberry compote with balsam fir jelly, duck jus||$25|
|Roasted Québec lamb loin with salted herbs, vegetables and lamb neck cannelloni, creamy polenta with watercress, melted Rébellion blue cheese from La fromagerie Montebello, lamb jus||$46|
|Veal mignon and pan-seared lobster, Brillat-Savarin polenta, veal jus, lobster mousse drizzled with pistachio oil||$45|
|Our chef prepares delicious fish, in harmony with the season and catch of the day, that is low in fat and calories, but chock full of flavour||$40|
|Seared beef tenderloin, fricassee of golden pholiota mushrooms from Le Coprin farm, marbled spinach, potato fried in duck fat, truffle salt, Port sauce||$45|
|Duck supreme roasted skin-on with lavender honey glaze, foie gras press slivers, black quinoa and dried fruit tian, peach confit, early vegetables and poultry jus||$46|
|Poached lobster with half-salted butter, scallop cannelloni, Northern Divine organic caviar, pan-seared boreal oyster mushrooms and mini Rosette bok choy with Riesling sauce||$58|
|Roasted bison tenderloin, sweet potato espuma with star anis, salsify gratin with farm bacon and Swiss chard, cannelloni with red beets, caramelized baby turnips, venison jus||$46|
|Additional pan seared duck foie gras||$20|
Vegetarian dishes can be prepared upon request.
Veal tenderloin Tataki, shredded endive, organic young sprouts, Parmigiano Reggiano tile, hamachi ventrèche condiment
Trout filet marinated in Lapsang Souchong black tea, mung bean salad, thin slices of beet, crème fraîche
Piglet head cheese and duck foie gras press, beet slices and tender leek with vinaigrette
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 chock full of flavour||$65|
|Duck supreme roasted skin-on with lavender honey glaze, black quinoa and dried fruit tian, peach confit, early vegetables and poultry jus||$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||$12|
|Island delight, light Caribbean cocktail creme, mango minestrone with cardamom, coconut sorbet||$12|
|Brownie with Maldon salt, creamy Manjari chocolate, tonka bean emulsion and Favols fig jam ice cream||$12|
|Cotton-soft Japanese cheesecake, red wine and hibiscus jelly, lemon sorbet with spices diced pineapples||$12|
|Warm apple cake and sorbet, apricot cromesquis, crunchy meringue with cinnamon and pine nuts||$12|
|Dulcey chocolate and banana tart, Caramélia crème légère, peanut ice cream||$12|
|Chef’s crème brûlée||$12|