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 duo 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, crunchy vegetables, Tahiti vanilla custard, saffron emulsion||$15|
|Seared scampi and giant scallop, corn royale, morel mushroom and green pea fricassee with tarragon, snow crab, leek and mascarpone cheese ravioli with truffles, crayfish butter||$22|
|Seared escalope of duck foie gras from La Ferme Mariposa, carrot and mild spice cake, dried fruit with rum, carrot marmalade with orange and ginger, poultry jus||$25|
|Roasted deer tenderloin in a juniper crust, potato rösti with boar bacon, beet and amelanchier berry compote, seasonal baby vegetables, wild blackberry coulis, venison 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 in a fine cocoa crust, thigh meat roll with onions wrapped in cabbage, sweet potato purée, braised fennel, baby pakchoi, cherry sauce||$46|
|Poached Maritime lobster with lemon confit butter, whelk and langoustine tortelloni with ginger, mini-tatsoi, clam juice froth, Northern Divine organic caviar||$58|
|Additional pan seared duck foie gras||$20|
Vegetarian dishes can be prepared upon request.
Smoked bison carpaccio, parsnip and fried pancetta remoulade, Asiago cheese chips, organic baby greens, pear chutney with
Escabèche of mackerel, pressed marinated vegetables from La Ferme du Ruisseau Noir, baby arugula, Acadian caviar, shrimp chips, sour cream with herbs
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 in a fine cocoa crust, thigh meat roll with onions wrapped in cabbage, sweet potato purée, braised fennel, baby pakchoi, 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|
|Creative dessert according to pastry chef Benjamin Oddo’s inspiration||$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|