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Bacquet's Restaurant
Nutrition Facts & Calorie Information
1117 E Winding Creek Dr Ste 150 Eagle, ID 83616
- PawMeatloaf & Mashed
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.
PRIME RIB FRENCH DIP & SALAD
(FRANÇAIS RIB DIP)
Canard à l'orange
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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French Dip & Salad
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.
Filet Mignon
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.
Ocean Flatbread
Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche.
PRIME RIB FRENCH DIP & SALAD
(FRANÇAIS RIB DIP)
French Dip & Salad
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.
Meatloaf & Mashed
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.
Canard à l'orange
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.
Cotes d'Agneau
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.
Cotes d'Agneau
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.
Salmon Champenoise
A fresh and generously portioned salmon filet, baked in Champagne basil cream sauce. Served with pappardelle pasta and steamed vegetables.
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Download MacrosMap →Canard à l'orange
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.
Croque Madame
A traditional French hot ham and cheese sandwich, with creamy béchamel sauce, Swiss cheese, and finished with an over-easy egg on top.
Beef Stroganoff
Sliced Wagyu sirloin cap, sautéed with mushrooms, garlic, paprika, tossed with a veal reduction and sour cream. Served over pappardelle pasta.
Veal Marsala
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.
Veal Piccata
Slices of perfect veal loin seared and finished with a capers, shallots, and lemon cream sauce. Served with potatoes au gratin and steamed vegetables.
Croque Madame
A traditional French hot ham and cheese sandwich, with creamy béchamel sauce, Swiss cheese, and finished with an over-easy egg on top.
Beef Stroganoff
Sliced Wagyu sirloin cap, sautéed with mushrooms, garlic, paprika, tossed with a veal reduction and sour cream. Served over pappardelle pasta.
Prawn Aglio e Olio
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.
Veal Piccata
Slices of perfect veal loin seared and finished with a capers, shallots, and lemon cream sauce. Served with potatoes au gratin and steamed vegetables.
Prawn Aglio e Olio
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.
Filet Mignon
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.
Ocean Flatbread
Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche.
Seafood Pasta
(PÂTES AUX FRUITS DE MER)
Veal Marsala
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.
Quiche Lorraine
Eggs, bacon, onions, and Swiss cheese, on a puff pastry crust. Served with a petite house salad with shallot balsamic vinaigrette.
Saint Jacques au Saffron
Sea scallops baked in the shell, au gratin style, with a saffron cream sauce. Served with saffron rice and a lemon crown.
Ratatouille Pasta
A full flavor vegetarian delight. A blend of sautéed zucchini, eggplant, bell peppers, and garlic, seasoned and blended with pappardelle pasta and parmesan cheese.
Salmon Champenoise
A fresh and generously portioned salmon filet, baked in Champagne basil cream sauce. Served with pappardelle pasta and steamed vegetables.
Porcini Purses with Wild Mushrooms
Pasta stuffed with porcini mushrooms and ricotta cheese, in a wild mushroom brandy sauce.
CROISSANT BREAD PUDDING
(PUDDING AU PAIN CROISSANT)
Seafood Pasta
(PÂTES AUX FRUITS DE MER)
Quiche Lorraine
Eggs, bacon, onions, and Swiss cheese, on a puff pastry crust. Served with a petite house salad with shallot balsamic vinaigrette.
French Onion Soup
"The best you have never had in your life."
Coquille St. Jacques
Bay scallops baked in their shell with basil garlic cream sauce and parmesan cheese.
Salade Niçoise
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.
Saint Jacques au Saffron
Sea scallops baked in the shell, au gratin style, with a saffron cream sauce. Served with saffron rice and a lemon crown.
Salade Niçoise
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.
Soup du Jour & Salad
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.
Coquille St. Jacques
Bay scallops baked in their shell with basil garlic cream sauce and parmesan cheese.
Ratatouille Pasta
A full flavor vegetarian delight. A blend of sautéed zucchini, eggplant, bell peppers, and garlic, seasoned and blended with pappardelle pasta and parmesan cheese.
Porcini Purses with Wild Mushrooms
Pasta stuffed with porcini mushrooms and ricotta cheese, in a wild mushroom brandy sauce.
CROISSANT BREAD PUDDING
(PUDDING AU PAIN CROISSANT)
Soup du Jour & Salad
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.
French Onion Soup
"The best you have never had in your life."
French Onion Soup
"The best you have never had in your life."
Caprese Tower
Layers of sliced heirloom tomatoes, mozzarella, basil, extra virgin olive oil, and balsamic glaze.
Caprese Tower
Layers of sliced heirloom tomatoes, mozzarella, basil, extra virgin olive oil, and balsamic glaze.
Caprese Tower
Layers of sliced heirloom tomatoes, mozzarella, basil, extra virgin olive oil, and balsamic glaze.
Salmon Champenoise
A fresh and generously portioned salmon filet, baked in Champagne basil cream sauce. Served with pappardelle pasta and steamed vegetables.
Escargot
"Snails of my grandmother's recipe. Simply the best."
Escargot
"Snails of my grandmother's recipe. Simply the best."
Escargot
"Snails of my grandmother's recipe. Simply the best."
Ocean Flatbread
Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche.
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About Bacquet's Restaurant Nutrition Information
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.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
How to Use This Information
- • Use the sort buttons to find items by highest/lowest calories, protein, carbs, or fat
- • Compare similar items to make the best choice for your dietary goals
- • Keep in mind that actual values may vary based on preparation and serving size
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Macros Menu. "Bacquet's Restaurant Menu - Nutrition Facts – Macros & Calories." https://macros.menu/bacquets-restaurant-eagle-id. Accessed December 26, 2025.