Baci Restaurant

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

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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

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House Caesar dressing, brioche croutons, romaine, grated parmigiano

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

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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

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

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

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top of page top of page Antipasti (served family style)

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Fior di latte mozzarella, heirloom, and basil

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

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

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Braised veal shank over saffron risotto

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

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

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

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Parma ham and cantaloupe

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Dijon-breadcrumb encrusted, red wine-balsamic reduction

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Homemade veal stuffed, prosciutto and sage cream sauce

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Lightly coated calamari served with Marinara and lemon

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

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

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

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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

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

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