Bacco Trattoria & Mozzarella Bar

Layers of fresh mozzarella, seasonal tomatoes and basil on a bed of greens.

Smoked salmon, sliced thin, served with fresh mozzarella, sliced avocado, and red onions, on a bed of arugula.

Aromatic, peppery fresh arugula, sprinkled with freshly shaved parmigiano reggiano and drizzled with extra virgin olive oil and lemon dressing.

Hearts of romaine served with candied walnuts, bleu cheese crumbles and fresh pear slices, dressed with a rich balsamic/olive oil reduction.

Crisp romaine, our homemade caesar dressing, and parmesan cheese and freshly baked croutons.

Roasted local beets, candied walnuts and bleu cheese crumbles served over organic greens and dressed with our lemon vinaigrette.

Organic greens, cucumber, carrots and tomatoes, topped with our lemon vinaigrette.

Freshly diced roma tomatoes, julienne basil, garlic, and extra virgin olive oil. Ciabatta bread is cut, seasoned, and grilled.

Ripe avocado slices, goat cheese spread, red onions, and a sweet red chili sauce. Ciabatta bread is cut, seasoned, and grilled.

Dry aged, cured beef with roasted garlic aioli, crisp arugula, and sliced tomato. Ciabatta bread is cut, seasoned, and grilled.

Prosciutto, sopressata, and salame felino with shaved reggiano cheese. Ciabatta bread is cut, seasoned, and grilled.

A few slices of our house Ciabatta bread, with an ounce of freshly blended herb/pesto olive oil

Fresh Ciabatta bread, spread with garlic butter, toasted to order - plenty to share

Fresh Ciabatta with garlic butter, toasted to order, but also covered with a blend of melted Parmesan and mozzarella cheeses

2 oz side of our house made marinara sauce

Fried calamari served with a side of spicy pomodoro sauce.

Grilled shrimp served with an aromatic herb, lemon, and extra virgin olive oil infusion.

Braised octopus cooked with onions, mushrooms, garlic, tomatoes, and roasted potatoes.

P.E.I. Mussels served with bell peppers, tomatoes, crushed red pepper, and mint.

Ahi tuna served with avocado, lemon, capers, and fresh herbs.

Pan seared jumbo scallops with a basil and pancetta crust, served on a celery root puree.

Two meatballs, served smothered in marinara sauce.

Tender beef, sliced thin and plated with fresh arugula, reggiano, capers, and olive oil.

Pork belly, pan roasted in a sherry reduction sauce topped with a wild mushroom ragout. Frutti di mare, carne e verdura.

Marinated cerignola olives on a bed of field greens.

Lightly fried arborio rice ball with peas covered with bolognese sauce.

Grilled asparagus and fresh tomato, tossed with garlic, lemon, and extra virgin olive oil.

Blanched to order, sprinkled with fresh herbs, and drizzled with garlic oil.

Fresh asparagus spears, bundled and wrapped in Prosciutto di Parma, sprinkled with Parmesan, and baked to order

Oven roasted cauliflower, lightly seasoned and topped with reggiano cheese.

Roasted brussels sprouts tossed with lemon and garlic, topped with grated parmesan cheese.

House tomato sauce, shredded mozzarella, and fresh julienne basil.

Prosciutto di parma, fresh mozzarella, and extra virgin olive oil, topped with arugula.

Prosciutto di parma, tomatoes, black olives, artichokes, and mushrooms.

Italian salami, fresh mozzarella, tomatoes, and julienne basil.

Prosciutto di parma, with a blend of shredded mozzarella, fontina, marscapone, and bleu cheese crumbles.

Penne pasta tossed in a spicy tomato, basil, and marinara sauce.

Chicken, Italian sausage, and sweet red peppers in a rosemary lemon garlic sauce.

Handmade tagliatelle pasta with our classic, rich, meaty bolognese sauce.

Jumbo homemade meatballs and spaghetti noodles, in classic tomato basil sauce.

Jumbo shrimp in a zesty garlic and white wine sauce, tossed with linguini.

Grilled chicken, sun dried tomatoes, and fresh broccolini in tomato cream sauce.

Flavorful Italian sausage and fresh broccolini in a rich garlic cream.

Prepared traditionally with pancetta, minced shallots, egg yolk and a pinch of black pepper, finished with just a touch of cream.

Fresh fish, jumbo shrimp, and sea scallops sauteed in a garlic tomato wine sauce tossed with spaghetti noodles.

Rigatoni noodles with prosciutto and onions in a pink vodka cream sauce.

Layered pasta, bolognese sauce and cheese, topped with tomato sauce and grated parmesan.

Homemade extra wide ribbon pasta served with mushrooms, sausage, and broccolini in a tomato cream sauce.

Manila clams with garlic, white wine, basil, and a just a pinch of crushed red pepper.

Potato dumplings smothered in your choice of sauce pesto cream, meaty bolognese, or rich four cheese.

Homemade butternut squash ravioli in a sage butter sauce.

Homemade spinach ravioli in a porcini mushroom pink vodka cream sauce.

Homemade wild mushroom ravioli in a truffle cream sauce.

Lobster ravioli, with peas and sun dried tomatoes in a brandied tomato cream.

Rich, earthy, porcini mushrooms in a truffle mascarpone cream sauce.

Manila clams, PEI mussels, jumbo shrimp, and sea scallops simmered in a garlic and fresh herb tomato basil sauce.

Jumbo shrimp, cut asparagus, roasted red bell peppers, a pinch of crushed red pepper, and just a splash of cream.

Tender sirloin steak, grilled to your order, sliced, topped with fresh herbs, and garlic, and plated with a side of arugula and roasted potatoes.

Grilled salmon, topped with our Italian salsa verde, served over smooth garlic mashed potatoes, and sauteed spinach.

Mixed seafood grill with jumbo shrimp, sea scallops, fresh fish, and salmon served with organic grilled vegetables, drizzled with lemon oil, and a fresh herb vinaigrette.

Semi deboned half chicken seasoned with fresh herbs and garlic, brick pressed on the grill, served with sauteed spinach and roasted potatoes.

Hand cut Ahi tuna, grilled and served with organic wilted greens, fingerling potatoes, arugula salad, and your choice of Italian salsa verde or livornese sauce.

Chicken breast with mushrooms, pearl onion and pancetta, in a garlic goat cheese red wine reduction sauce, served with brussels sprouts and roasted potatoes.

Tender grilled chicken and linguine, simmered in a zesty and slightly spicy sauce - a rich blend of fresh tomato basil with ripe olives, garlic, capers, and a touch of lemon.

Chicken scaloppini with sage and prosciutto in a white wine caper sauce served with peas, onions, and garlic mashed potatoes.

Chicken breast topped with melted mozzarella and tomato basil sauce, and served with a side of penne pasta in creamy alfredo.

Fresh fish, shrimp, clams, mussels and scallops in a spicy seafood broth with fresh herbs and linguine, topped with garlic crostini.

Pan fried ruby red trout in a lemon caper sauce, served atop a bed of sauteed spinach and roasted potatoes.

Organic eggplant topped with mozzarella cheese in a tomato basil sauce baked in the oven and served with penne alfredo.

Fresh cooked ginger syrup and club soda make a sweet, snappy, refreshing drink.