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

Fresh baby lettuces, marinated mushrooms and sweet peppers, reggiano cheese crisp tile $13
Tartare of bison from la Petite-Nation with ewe's cheese and truffles, quail egg tempura with raspberry vinaigrette $17
Variation of duck foie gras: pistachio fondant and ice wine froth $19
Lobster, celeriac and chicory salad, cider and vanilla vinaigrette $22

Hot Appetizers

Seared scallop with truffle scampi cannelloni, tangy poultry consommé $21
Pan-fried duck foie gras with mango, salted caramel with dried fruit and cocoa $22
Fish and lobster soup, seaweed lobster froth $12

Main Courses

Veal mignon and seared lobster interspersed with Brillat-Savarin polenta, veal jus and lobster mousseline sprinkled with pistachio oil $43
Terrine of vegetable confit with ewe's cheese and pine nuts, warm tomato and beet salad, arugula pesto and smoked tomato vinaigrette $29
Rack of caribou in a crushed nut and juniper berry crust, figs in red wine baked in phyllo, pan-fried green vegetables and seasonal mushrooms, beet and fig compote $54
Roasted Kamouraska rack of lamb with fresh herb crust, spring vegetable fricassee, curdled milk gnocchis and chanterelle mushrooms, broad bean coulis with savory jus $45
Pan-fried center-cut beef tenderloin, fingerling potatoes, slow-roasted onions and armillaire mushrooms, port wine foie gras mousseline, beef jus $45
Marinated and slightly grilled red tuna, tian of slow-stewed vegetables and Espelette chili, scampi en papillote, sweet pepper drippings with argan oil (low-fat, low-calorie dish) $39
Quebec milk-fed piglet trois façons, asparagus and morel mushrooms with crème fraîche, small raw vegetable salad $41
Lobster and sautéed scallops served with cuttlefish ink ravioli, mushrooms and artichokes, lemongrass and coconut milk emulsion $58

Gourmet Menu

Amuse-bouche

Young rabbit medallions with shallot confit, carrots marinated à la grecque and lamb's lettuce leaves
or
Crisp millefeuille of Yukon potatoes and organic salmon, horseradish and dill crème fraîche, gaspacho-style yellow tomato granita
or
Variation of duck foie gras: pistachio fondant and ice wine froth ($15 extra)

Market fresh soup

Terrine of vegetable confit with ewe's cheese and pine nuts, warm tomato and beet salad, arugula pesto and smoked tomato vinaigrette $60
Mediterranean sea bass fried skin side, artichoke and fennel au gratin, anise-flavoured veal jus, sprinkled with vanilla virgin oil $65
Grilled veal tenderloin and lacquered sweetbread, roasted asparagus with lemon confit, broad bean and smoked pork cassolette, veal jus $69

Your choice of à la carte dessert

Mignardises

Gastronomic Menu

Requires the participation of the entire table.

Amuse-bouche

Lobster, celeriac and chicory salad, cider and vanilla vinaigrette
Sancerre, 2006, François Crochet

Seared scallop with truffle scampi cannelloni, with a tangy poultry consommé
Pouilly-Fuissé, 2004, Manciat-Pontet

Pan-fried duck foie gras with mango, salted caramel with dried fruit and cocoa
Jurançon, Cuvée Jean, 2002, Château Jolys

Seasonal granita

Roasted Kamouraska rack of lamb with fresh herb crust, spring vegetable fricassee, chanterelle mushrooms and curdled milk gnocchi, broad bean coulis and savory jus
Pomerol, 1995, Château Belle-Brise

Cooked cheese

Layers of fresh raspberries and lemon cream, morello cherry sorbet
Moscato d'Asti, Nivole, 2007, Michele Chiarlo

Mignardises


Menu: $115
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, Danielle Dupont - awarded Premier nez du Québec in 2004 - can suggest a different wine paired with each course of this menu. Our outstanding wine cellar which houses 420 different varieties, is part of a 13,000 bottle collection.

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

Menu: $90
Wines: $65

Desserts

Variation of Araguani chocolate with salted caramel $12
Butter cake with shavings of lychees and hazelnut-chocolate, Soho liqueur jelly $12
Crème brûlée : honey-lavender with apricot sorbet or classic Madagascar vanilla $12
Trio of ice creams or sorbets (your choice) $12
Coffee "tout en saveur" with infused espresso ice cream $12
Vanilla "fraîcheur" served with maple ice cream $12
Layers of fresh raspberries and lemon cream with morello cherry sorbet $12
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