Baci Restaurant

Insalate House dressing, romaine, croutons, grated parmigiano Baby mixed lettuce and fennel in balsamic vinaigrette Baby mixed lettuce, Brazilian hearts of palm, house Caesar dressing Baby wild arugula, shaved parmigiano, watermelon radish extra virgin olive oil and lemon juice Baby mixed lettuce, goat cheese, candied walnuts, orange, red onion, balsamic vinaigrette

Antipasti (served family style)

Parma ham and cantaloupe

Clams, mussels, calamari, baby scallops, fish and shrimp white wine, garlic and tomato sauce

Live manila clams, extra virgin olive oil, garlic and white wine Homemade tube pasta, slow cooked wild boar ragu, juniper

Homemade wide ribbon pasta, slow cooked lamb ragu, black truffle shavings

Homemade veal stuffed, prosciutto and sage cream sauce

Wild large Mexican shrimp, lobster-stock cream sauce, angel hair pasta

Oregano-garlic bread crumb encrusted thick cut fillet baked with white wine, garlic and shallots

Beef tenderloin, Cognac demi-glace, shallots and mushrooms Pesce

Handmade potato dumplings, gorgonzola, mozzarella, fontina and parmigiano cream sauce Linguine alle Vongole

Braised veal shank over saffron risotto

Grilled veal rib chop topped with roasted garlic -Pollo Toscano- Gorgonzola and prosciutto stuffed chicken breast baked with chianti and sage

Gorgonzola and prosciutto stuffed chicken breast baked with chianti and sage Breaded chicken cutlet, mozzarella and Marinara

Dijon-breadcrumb encrusted, red wine-balsamic reduction

Lightly coated calamari served with Marinara and lemon

Faroe Island Salmon, white wine, garlic, lemon and capers Oregano-garlic breadcrumb encrusted thick cut fillet baked with white wine, garlic and shallots

Oregano-garlic bread crumb encrusted thick cut fillet baked with white wine, garlic and shallots -Scampi in Lobster Sauce- Wild Mexican large shrimp, lobster stock cream sauce, angel hair pasta -Pollo Toscano- Gorgonzola and prosciutto stuffed chicken breast baked with chianti and sage

Grilled veal rib chop, roasted garlic Pounded-breaded veal rib chop, accompanied with chopped heirloom tomato, arugula, lemon and garlic

Ladyfingers, dipped in espresso-amaretto layered between vanilla-mascarpone cream Handmade crispy shell, ricotta filling, pistachio ends Assorted flavors

Creme Brulee Vanilla bean custard, caramelized sugar Graham crusted, blueberry-lemon compote, candied pecans Flourless chocolate cake layered with chocolate truffle, raspberry coulis, vanilla-whipped cream

Ladyfingers dipped in espresso and amaretto layered with vanilla-mascarpone cream