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Bacquet's Restaurant
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Ultime informazioni
French-Inspired Dining with Live Jazz
valutazione
Recensioni
fotografia
menù
Snails of my grandmother's recipe. Simply the best.
The best you have never had in your life.
A bed romaine lettuce, chilled red potatoes and green beans, grilled artichoke hearts, grape tomatoes, red onions, red bell pepper, fresh herbs, topped with albacore tuna packed in olive oil, white anchovy filets, Niçoise olives, a hard boiled egg, and light vinaigrette.
Sliced Wagyu sirloin cap, sautéed with mushrooms, garlic, paprika, tossed with a veal reduction and sour cream. Served over pappardelle pasta.
House-ground beef, pork, duck and veal, mixed with grated carrots, onions, and garlic, and baked. Served with rustic Idaho mashed potatoes, steamed vegetables, and our delicious mushroom, bacon, and brandy sauce.
Thin sliced prime rib, served on toasted local ACME focaccia with Swiss cheese, au jus, and spicy horseradish on the side. Served with a petite house green salad with balsamic shallot vinaigrette.
A traditional French hot ham and cheese sandwich, made with croissant bread, uncured ham, creamy béchamel sauce, and Swiss cheese, and finished with an over-easy egg on top. Served with a cup of fruit.
A fresh and generously portioned salmon filet, baked in Champagne basil-cream sauce. Served with pappardelle pasta and steamed vegetables.
A tender leg of duck, slow-cooked the traditional French way with thyme, and finished with a savory duck and honey reduction, with fresh orange juice and brandy. Served with rustic mashed potatoes and steamed carrots.
Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche, baked on a hand-rolled thin crust.
Eggs, bacon, onions, and Swiss cheese, on a puff pastry crust. Served with a petite house salad with shallot balsamic vinaigrette.
Enjoy a cup of our 'soup of the day', along with a romaine house green salad with grape tomatoes, green onions, and cucumbers, and shallot balsamic vinaigrette with local ACME bread.
Choose soup du jour or house salads and follow-up with Chef Franck's lunch entrée of the day! Offered Tuesday-Friday 11am-2pm only, dine-in only.
"The best you have never had in your life."
"Snails of my grandmother's recipe. Simply the best."
A wheel of imported French cheese, baked in flaky pastry dough. Served with Oregon berry sauce.
Flavorful marinated pork belly is roasted in the oven and served with tangy and sweet grape balsamic sauce and crostinis.
Chef's selection of cured meats, international cheeses, cornichons, and fig spread.
A generous 8oz Angus beef tenderloin filet, seared and finished to medium-rare. Served with potatoes au gratin, steamed vegetables, and green peppercorn and brandy sauce. Add black tiger prawns (3) for 14$.
Slices of perfect veal loin seared and finished with a capers, shallots, and lemon cream sauce. Served with potatoes au gratin and steamed vegetables. Veal Marsala also available. Served with pasta and steamed vegetables.
A full rack of New Zealand lamb, seared and finished in the oven to medium-rare. Served with lamb and red wine reduction, potatoes au gratin, and steamed vegetables.
Seared duck breast (medium-rare) with tarte cherry and brandy reduction, au gratin potatoes, and steamed vegetables.
Sealed in clarified butter and baked. Served over a bed of wild rice and buttery sauce mousseline with (3) black tiger prawns.
A fresh and generously portioned salmon filet, baked in Champagne basil cream sauce. Served with saffron basmati rice and steamed vegetables.
Tender pork tenderloin medallions sautéed with jumbo prawns, and finished in a zesty tomato sauce with Herbes de Provence. Served with wild rice.
Hand-pinched dough pockets filled with porcini mushrooms and ricotta cheese, served in a wild mushroom cream sauce.
Sautéed vegetables tossed in a white wine San Marzano tomato sauce, with basil, garlic, and parmesan cheese. Choose to include pappardelle or penne pasta, garbanzo beans, nutritional yeast, or serve atop wild rice. *Available mild to extra spicy.
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