Bucci Ristorante

Golden brown egg dipped artichokes hearts sauteed with capers and garlic in a lemon sauce.

Char grilled variety of seafood, extra virgin olive oil, capers, bell peppers, celery, mushroom, lemon vinaigrette.

Fresh mozzarella and tomato thinly sliced garnished with fresh basil, extra virgin olive oil and balsamic vinegar.

5 oz. golden brown squid sauteed with capers, peppers garlic and lemon.

Hot and sweet peppers sauteed with potatoes, onions, and sausage.

Please contact to merchant for soup of the day.

Sauteed garlic and extra virgin olive oil, fresh basil and parsley tossed with linguini pasta.

Tradizionale bolognese ragu sauce tossed with pasta.

Tradizionale marinara sauce tossed with pasta.

Sauteed garlic and seasonal vegetables in extra virgin olive oil and herbs served with choice of pasta topped with a grilled chicken breast.

Sauteed breast of chicken and Italian sausage in a traditional meat ragu.

Sauteed garlic, pancetta, spinach and fresh tomatoes tossed with potato dumplings.

Sauteed chicken breast tips, sun dried tomatoes, artichokes, mushrooms, spinach, diced tomatoes, pine-nuts tossed with penne pasta in a basil cream sauce.

Jumbo shrimp in extra virgin olive oil, banana peppers, herbs, garlic and roma tomato, tossed with spaghetti pasta.

Lightly breaded jumbo shrimp, oven baked, garlic cream sauce over angel hair.

Jumbo shrimp, garlic, shallots, white wine, buffalo mozzarella, light pomodoro sauce, tossed with penne pasta.

Clams, extra virgin olive oil, garlic, white wine (white) or with pomodoro sauce and shallots (red).

Lightly tosca battered eggplant oven baked served with spaghetti marinara.

Dried cherries, hazelnuts, walnuts, marsala sauce, portabella duxelle.

Jumbo shrimp, lemon wine sauce presented over sauteed spinach and tomato concasse.

Char grilled served with seasonal vegetables in truffle zip sauce with jumbo shrimp.

lightly breaded oven finished topped with fresh tomatoes, herbs, olives, capers and sprinkled parmigiana reggiano.

Sauteed with mushrooms, shallots, garlic, pancetta, pomodoro sauce flamed with brandy oven finished with quattro formaggi.

Lake superior perch lightly dusted in flour pan sauteed oven finished with lemon served with hazelnut spinach drizzled with browned plugra butter garnished with capers and balsamic vinaigrette.

Variety of seafood sauteed in garlic, shallots, bell peppers, touch of pepper flakes deglazed with white wine finished in pomodoro broth and served with a crustini.

Seared dry sea scallops served with seasonal vegetables and infusion oils.

Pan seared Atlantic salmon cooked to perfection served with seasonal vegetables and drizzled with an extra virgin olive oil, balsamic vinegar, garlic and parsley.

Variety of seafood served with white wine lemon caper sauce garnished with tomato concasse over seasonal vegetables.