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1117 E Winding Creek Dr Ste 150 Eagle, ID 83616
Nutrition Facts & Calorie Information
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.
(FRANÇAIS RIB DIP)
Two tender duck legs, slow-cooked the traditional French way. Served with a savory duck reduction with honey and citrus, along with potatoes au gratin and steamed vegetables.
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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 generous 8oz beef tenderloin filet, seared and finished to medium-rare. Served with potatoes au gratin, steamed vegetables, and green peppercorn and brandy sauce.
Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche.
(FRANÇAIS RIB DIP)
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.
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.
A tender leg of duck, slow-cooked the traditional French way with thyme, and finished with a honey duck reduction. Served with mashed potatoes and steamed vegetables.
Local Boise River Lamb loin chops, seared and finished in the oven to medium-rare. Served with lamb and red wine reduction, potatoes au gratin, and steamed vegetables.
Local Boise River Lamb loin chops, seared and finished in the oven to medium-rare. Served with lamb and red wine reduction, potatoes au gratin, and steamed vegetables.
A fresh and generously portioned salmon filet, baked in Champagne basil cream sauce. Served with pappardelle pasta and steamed vegetables.
Download the MacrosMap app to get the macros for this menu and over 25,000 other restaurant menus.
Download MacrosMap →A tender leg of duck, slow-cooked the traditional French way with thyme, and finished with a honey duck reduction. Served with mashed potatoes and steamed vegetables.
A traditional French hot ham and cheese sandwich, with creamy béchamel sauce, Swiss cheese, and finished with an over-easy egg on top.
Sliced Wagyu sirloin cap, sautéed with mushrooms, garlic, paprika, tossed with a veal reduction and sour cream. Served over pappardelle pasta.
Veal loin scaloppini pan seared and simmered with a rich pan-sauce of marsala wine and veal stock. Served with pappardelle pasta and steamed vegetables.
Slices of perfect veal loin seared and finished with a capers, shallots, and lemon cream sauce. Served with potatoes au gratin and steamed vegetables.
A traditional French hot ham and cheese sandwich, with creamy béchamel sauce, Swiss cheese, and finished with an over-easy egg on top.
Sliced Wagyu sirloin cap, sautéed with mushrooms, garlic, paprika, tossed with a veal reduction and sour cream. Served over pappardelle pasta.
A SPICY dish of sautéed jumbo black tiger prawns with coarse chopped garlic, red pepper flake, and pappardelle pasta, tossed with extra virgin olive oil. A simple, full-flavor dish.
Slices of perfect veal loin seared and finished with a capers, shallots, and lemon cream sauce. Served with potatoes au gratin and steamed vegetables.
A SPICY dish of sautéed jumbo black tiger prawns with coarse chopped garlic, red pepper flake, and pappardelle pasta, tossed with extra virgin olive oil. A simple, full-flavor dish.
A generous 8oz beef tenderloin filet, seared and finished to medium-rare. Served with potatoes au gratin, steamed vegetables, and green peppercorn and brandy sauce.
Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche.
(PÂTES AUX FRUITS DE MER)
Veal loin scaloppini pan seared and simmered with a rich pan-sauce of marsala wine and veal stock. Served with pappardelle pasta and steamed vegetables.
Eggs, bacon, onions, and Swiss cheese, on a puff pastry crust. Served with a petite house salad with shallot balsamic vinaigrette.
Sea scallops baked in the shell, au gratin style, with a saffron cream sauce. Served with saffron rice and a lemon crown.
A full flavor vegetarian delight. A blend of sautéed zucchini, eggplant, bell peppers, and garlic, seasoned and blended with pappardelle pasta and parmesan cheese.
A fresh and generously portioned salmon filet, baked in Champagne basil cream sauce. Served with pappardelle pasta and steamed vegetables.
Pasta stuffed with porcini mushrooms and ricotta cheese, in a wild mushroom brandy sauce.
(PUDDING AU PAIN CROISSANT)
(PÂTES AUX FRUITS DE MER)
Eggs, bacon, onions, and Swiss cheese, on a puff pastry crust. Served with a petite house salad with shallot balsamic vinaigrette.
"The best you have never had in your life."
Bay scallops baked in their shell with basil garlic cream sauce and parmesan cheese.
Baby romaine lettuce, chilled red potatoes and green beans, grilled artichoke hearts, grape tomatoes, red onions, red bell pepper, and topped with albacore tuna, white anchovy filets, Niçoise olives, a hard boiled egg, and light vinaigrette.
Sea scallops baked in the shell, au gratin style, with a saffron cream sauce. Served with saffron rice and a lemon crown.
Baby romaine lettuce, chilled red potatoes and green beans, grilled artichoke hearts, grape tomatoes, red onions, red bell pepper, and topped with albacore tuna, white anchovy filets, Niçoise olives, a hard boiled egg, and light 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.
Bay scallops baked in their shell with basil garlic cream sauce and parmesan cheese.
A full flavor vegetarian delight. A blend of sautéed zucchini, eggplant, bell peppers, and garlic, seasoned and blended with pappardelle pasta and parmesan cheese.
Pasta stuffed with porcini mushrooms and ricotta cheese, in a wild mushroom brandy sauce.
(PUDDING AU PAIN CROISSANT)
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.
"The best you have never had in your life."
"The best you have never had in your life."
Layers of sliced heirloom tomatoes, mozzarella, basil, extra virgin olive oil, and balsamic glaze.
Layers of sliced heirloom tomatoes, mozzarella, basil, extra virgin olive oil, and balsamic glaze.
Layers of sliced heirloom tomatoes, mozzarella, basil, extra virgin olive oil, and balsamic glaze.
A fresh and generously portioned salmon filet, baked in Champagne basil cream sauce. Served with pappardelle pasta and steamed vegetables.
"Snails of my grandmother's recipe. Simply the best."
"Snails of my grandmother's recipe. Simply the best."
"Snails of my grandmother's recipe. Simply the best."
Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche.
Discover the nutritional content of menu items at Bacquet's Restaurant in Eagle, ID. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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