Baccarat Restaurant - Sample Menu

Hors D'œuvres
Mille Feuille Printanier Grilled fresh portobello mushrooms, sauteed buttered spinach, roast pumpkin napoleon served with cream of sun dried tomatoes	Ravioli de Langoustine Homemade baby lobster ravioli with a herb, porcini mushroom sauce and baby scallops in a garlic butter
Assiette Gourmande An array of smoked salmon, smoked poultry and Parma ham served with an artichoke & tomato sauce
Soupes
Soupe de Tomate et Fromage Oven smoked tomato, roasted leek and garlic Monterey jack cheese soup	Soupe de Fenouil et Fruits de Mer Fennel roots, salted cod & shellfish chowder
Salade
Assorted lettuce leaves, radiccio and endive served with gorgonzola, croutons, walnuts, pinenuts and an olive oil vinaigrette
Suggestions du Chef
Saumon Farcie Collops of Atlantic salmon filled with a crawfish mousse wrapped in organic greens on a lime shallots butter	Magret de Canard Grilled honey breast of duck served with chantelles on a port wine sauce
Cote de Veau au Poivre Pan seared veal chops served with a three peppercorn sauce and candied pearl onions	Canelonnide de Poulet Tube pasta stuffed with smoked chicken, ricotta cheese and fresh herbs gratinated with a bacon and fontina cheese sauce
St. Jacques en Croute Sauteed sea scallops laced in a chablis cream sauce with shitake mushrooms baked in fluffy puff pastry	Panache de Poissons Assorted grilled Caribbean fish fillet served with a saffron coulis and Mediterranean couscous
All entrees served with a selection of fine Nassau Market vegetables
Desserts
Please help yourself to our chef's selection of desserts and pastries from the table
This is only a sample menu. Some of our menus change daily, all change periodically.