Dining

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.