MARCHÉ BACCHUS FRENCH BISTRO & WINE MARKET PROVIDES GUESTS AN ALLURING ASSORTMENT OF SUMMER SPECIALS TO BEAT THE HEAT

Marché Mondays

With one of the best wine programs in the city, Marché Bacchus is extending further savings on Mondays, with an extra 10% off of wine purchased in the wine shop.  Guests dining in the restaurant can enjoy a delicious dinner paired with great wine, as all bottles are priced $10 off on Mondays.  Live music lakeside under the stars by Flamenco Jazz Guitarist Dirk K from 6pm-9pm rounds out this incredible start to the week.

Live Jazz Wednesdays & Fridays

Enjoy live entertainment every Wednesday and Friday night from 6pm-9pm lakeside under the stars with an array of talented saxophone musicians including Martin Mancuso and Tommy Alvarado of The Wayne Brady show.  The lakeside terrace seating is complete with umbrellas, comfortable chairs and beautiful views, along with a Koolfog cooling system that lowers Summer temperatures by 15-20 degrees. 

Marché Thursdays

Start your weekend early at Marché Bacchus with a complimentary glass of champagne with your dinner every Thursday night from 5:30pm-9:30pm (one glass of Champagne per person, per entrée ordered).

Free Wine Tasting Saturdays

Marché Bacchus offers free wine tastings of highly-rated wines from around the world every Saturday from 11:30am-1:30pm.  Recently named the Best Wine Shop in Las Vegas, these complimentary tastings are a great way to experience new and quality wines.

Sangria & Small Plates Sundays

Marché Bacchus has recently introduced Sangria & Small Plates Sundays from 6pm-9pm, featuring a variety of dishes and Sangria created by Executive Chef Jean Paul Labadie.  This taste of Spain is complemented with live music from Flamenco Jazz Guitarist Dirk K.  The small plates menu changes every Sunday, with selections such as seared hamachi sashimi on sautéed mushrooms and spinach with soy pearls; lobster, arugula and hearts of palm salad in a truffle vinaigrette and Osetra caviar; deep-fried truffle crab cakes with heirloom tomatoes, grilled radicchio and arugula pesto; pan-roasted veal sweetbread on mushrooms, pancetta and haricot vert with roasted shallot reduction; and foie gras torchon and duck breast served on brioche toast with fig jam, onion sioubise and toasted almonds.  Chef Labadie’s red Sangria recipe is inspired by his native Puerto Rico and made in-house with fresh fruit.