| Bacco - Dinner Menu posted 1/26/2010
Menu items and prices are subject to change Dinner Menu
Starters FLASH FRIED CALAMARI CREOLE
Crumbled feta cheese and a spicy marinara dipping sauce 9.5 CARPACCIO
Prime beef tenderloin, peppery greens, shaved Parmigiano-Reggiano, white truffle oil 12 TRUFFLE FETTUCCINE
Housemade fettuccine, Umbrian black truffle sauce, shaved Parmigiano-Reggiano cheese 13.5 OYSTER & ARTICHOKE SOUP
Fresh P&J oysters, artichoke hearts, aromatic vegetables, cream 7.50 SOUP OF THE DAY
Prepared daily using the freshest ingredients 6.50 MISTA SALAD
Baby greens, sun-dried tomato vinaigrette, goat cheese, pine nuts 7.50 LEMON PARMESAN SALAD
Romaine, grape tomatoes, lemon & Parmesan dressing, garlic croutons, Parmigiano-Reggiano cheese 7 MARKET SALAD
Our daily salad using the freshest ingredients 8 SHRIMP BRUSCHETTA
Grilled ciabatta, basil pesto, roasted peppers 8.95 Entrées MAINE LOBSTER & GULF SHRIMP RAVIOLI
Our signature dish with Champagne butter sauce and caviar 27 GRILLED MAHI MAHI
Remoulade slaw, carrot-ginger purée, butter roasted radishes 27.5 BACCO SHRIMP
Jumbo Louisiana Gulf shrimp, garlic, rosemary, Abita Amber beer, Creole seasonings 21.5 GRILLED GARLIC AND ROSEMARY PORK TENDERLOIN
Wilted escarole, rustic mashed potatoes, sweet & sour prune sauce 19.5 OYSTERS AND FETTUCCINE
Applewood smoked bacon, roasted artichokes, fresh herbs, lemon, toasted panko 19.5 ROASTED CHICKEN & STRACCI
Pulled chicken, spinach, basil, pasta rags, tomato sauce, Parmigiano-Reggiano cheese 18 GRILLED BLACK ANGUS FILET MIGNON
Fingerling potatoes, wilted greens, veal demi-glace, black Umbrian truffle butter 34 Sunday Brunch Starters, Soups, and Salads SHRIMP BRUSCHETTA
Grilled ciabatta, basil pesto, roasted peppers 9.5 MISTA SALAD
Baby greens, sun-dried tomato vinaigrette, goat cheese, pine nuts 6.95 LEMON PARMESAN SALAD
Romaine, grape tomatoes, lemon & Parmesan dressing, garlic croutons, Parmigiano-Reggiano cheese 6.50 SALAD OF THE DAY
Our daily salad using the freshest ingredients 7.95 VERMOUTH STEAMED MUSSELS
Prince Edward Island mussels, red onions, pancetta, garlic, tomatoes, toasted ciabatta bread 10.95 FLASH FRIED CALAMARI CREOLE
Crumbled feta cheese and a spicy marinara dipping sauce 8.95 OYSTER & ARTICHOKE SOUP
Fresh P&J oysters, artichoke hearts, aromatic vegetables, cream 7.50 SOUP OF THE DAY
Soup made daily using the freshest ingredients 6.50 Three-Course Chef's Brunch Special 25
Served with your choice of soup or salad BACCO EGGS
Our twist on the classic eggs Benedict, featuring two poached eggs, imported Prosciutto di Parma, English muffins, hollandaise, and sautéed asparagus TOFFEE PECAN BREAD PUDDING
Warm bread pudding dotted with dark chocolate and pecans, served with a bourbon toffee sauce and candied pecans Entrées MAINE LOBSTER & GULF SHRIMP RAVIOLI
Our signature dish with Champagne butter sauce and caviar 17.95 AMERICAN BREAKFAST
2 eggs any style, creamy Southern grits, crisp bacon, white or wheat toast with butter and preserves 10.75 FRESH PASTA WITH MARKET VEGETABLES
Aromatic herbs, garlic, extra virgin olive oil 11.95 FRENCH TOAST
Fried golden brown, with grilled andouille sausage and fresh fruit compote 10.50 PAN SEARED DRUM
Grilled eggplant, Louisiana Gulf shrimp salsa, poached egg, hollandaise 21.25 BACCO SHRIMP
Jumbo Louisiana Gulf shrimp, garlic, rosemary, Abita Amber beer, Creole seasonings 15.95 FRIED OYSTER SALAD
Baby spinach, shaved fennel, sweet garlic vinaigrette, crispy prosciutto17.95 Kid's Menu
Children 10 & under. Price of entrée includes a kid's ice cream sundae & beverage FRIED SHRIMP AND FRENCH FRIES
Crispy fried Gulf shrimp and french fried potatoes 13 CHICKEN ALFREDO
Tender roasted chicken and creamy alfredo sauce served over penne pasta 12 PENNE PASTA WITH MARINARA
Imported penne pasta with housemade marinara sauce 10 Dessert RICOTTA CHEESECAKE WITH BURNT HONEY SATSUMA SAUCE
Light Italian style cheesecake baked with whole milk ricotta cheese and touched with honey on a crushed biscotti crust, served with a sauce of caramelized honey and sweet local Satsuma juice and garnished with a dollop of Satsuma marmalade. 8.00 TIRAMISU
Thin layers of Italian espresso moistened sponge cake alternating with light and slightly sweet mascarpone mousse flavored with creme de cocoa, dusted with cocoa powder and garnished with shaved dark chocolate 8.00 ULTRA CHOCOLATE PANACOTTA
A rich chocolate creamy dessert served with a coulis of red raspberries and crowned with a dark chocolate curl 7.00 LEMON ICE BOX PIE *
Cool and creamy lemon pie, with a lightly sweetened graham cracker crust, finished with fresh berries and raspberry coulis 7.00 MR. RALPH'S RED VELVET ICE CREAM SANDWICH
Sweet Creole cream cheese ice cream sandwiched between layers of moist red velvet cake drizzled with fudge sauce and dusted with powdered sugar 8.00 TOFFEE PECAN BREAD PUDDING
Warm bread pudding dotted with dark chocolate and pecans, served with a bourbon toffee sauce and candied pecans 8.00 LA DIVINA GELATO
Premium handcrafted gelato from our friends at La Divina Gelateria 7.00 SEASONAL SORBETS
Chef's selection of fresh seasonal sorbets 6.00 BACCO COFFEE
Nocello and Dark Creme de Cacao, rich coffee and freshly made whipped cream 7.00 Note: Menus subject to change based upon availability. In support of local farmers and fishermen, Chef Chris Montero proudly serves the freshest seasonal ingredients. Additionally, all BACCO recipes are free of artificial trans fat. | 
