Bacchus Bistro Menu

Soup of the day

Traditional onion soup

Add goat cheese on toast $3.00. Seasonal salad with citrus vinaigrette

Puff pastry of goat cheese, fresh pear, served with fig jam

Snails with fresh herbs, garlic butter, anise star

Home made duck foie gras au torchon served with warm toast

Add foie gras $8.00. Heart, gizzard, smoked duck breast served with boston & radicchio lettuce, raspberry flavored

Marinated tiger shrimps over brandy, fresh thyme risotto

Sea scallops served with braised endive & burgundy wine sauce

Add foie gras poele $6.00. Crispy tuna tartar, diced of cucumber served with peach compote & roasted sunflower seeds

Cheese plate: St andre tomme de savoie roquefort

Venison pate & chicken liver terrine served with cornichons and green salad

Salmon papillote, vegetables julienne in rice paper leave, fried plantain banana, lime sauce

Assorted fish & seafood platter served over fennel ragout

Cod fish pave over vegetable casserole served with champagne sauce

Pan seared tuna steak with cajun spice over zucchini, black olives armagnac tapenade

Mussels cooked in fresh tomatoes, herbs, served with french fries

Traditional mussels, garlic, shallots, white wine served with french fries

Served with french fries and salad with cheese or mushrooms mousse add $1.00

Add foie gras poele $8.00. Seared duck breast on the skin over celery roots puree and red wine blueberry sauce

Pork tenderloin, served with butternut squash potatoes gratin, broccolis and mustard sauce

Blood sausage & veal sausage served with red wine apple reduction and mashed potatoes

Rack of lamb served with butternut squash potatoes gratin, french beans and date sauce

Hanger steak served with french fries

Roasted chicken breast over mushroom risotto and herbs jus