Bacquet's Restaurant

PRIME RIB FRENCH DIP & SALAD

(FRANÇAIS RIB DIP)

Beef Stroganoff

Sliced Wagyu sirloin cap, sautéed with mushrooms, garlic, paprika, tossed with a veal reduction and sour cream. Served over pappardelle pasta.

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.

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.

Quiche Lorraine

Eggs, bacon, onions, and Swiss cheese, on a puff pastry crust. Served with a petite house salad with shallot balsamic vinaigrette.

Salmon Champenoise

A fresh and generously portioned salmon filet, baked in Champagne basil cream sauce. Served with pappardelle pasta and steamed vegetables.

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.

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.

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.

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.

Salmon Champenoise

A fresh and generously portioned salmon filet, baked in Champagne basil cream sauce. Served with pappardelle pasta and steamed vegetables.

Seafood Pasta

(PÂTES AUX FRUITS DE MER)

Ocean Flatbread

Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche.

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.

Porcini Purses with Wild Mushrooms

Pasta stuffed with porcini mushrooms and ricotta cheese, in a wild mushroom brandy sauce.

Ocean Flatbread

Black tiger prawns, bay scallops, Swiss cheese, fresh pesto, shallots, and crème fraiche.

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.

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.

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.

Petite Entrées

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.

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.

Coquille St. Jacques

Bay scallops baked in their shell with basil garlic cream sauce and parmesan cheese.

CROISSANT BREAD PUDDING

(PUDDING AU PAIN CROISSANT)

Caprese Tower

Layers of sliced heirloom tomatoes, mozzarella, basil, extra virgin olive oil, and balsamic glaze.

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.

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.

Escargot

"Snails of my grandmother's recipe. Simply the best."

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.

Escargot

"Snails of my grandmother's recipe. Simply the best."