Order online delivery from Bacari to enjoy some of the best dessert in Gresham. Looking to find the cheapest way to order Bacari? Choose the most affordable, or the quickest delivery option liste...show more
Hearts of romaine tossed with extra virgin olive oil, lemon, anchovies, garlic and Parmigiano-reggiano.
Baby field greens, toasted hazelnuts with Dijon vinaigrette.
Local organic field greens, roasted beets, chevre cheese, toasted hazelnuts with tarragon vinaigrette.
Bacon, Greek feta, roasted sweet red peppers, Dijon vinaigrette, and pine nuts.
Organic baby spinach, goat cheese, pilsner sausage, pumpkin seeds, cranberry, and apple-honey vinaigrette.
Large prawns, sun-dried tomatoes, rosemary, butter, and Pernod, with crostini.
Served with caper berries, sour cream, and crostini.
Assorted salamis, house-smoked ham, salmon mousse, pork bratwurst, Dijon mustard, cornichons, and baguette.
Brie, Montrachet with fresh herd and crostini.
Salchichon salami, provolone, herb aioli, Dijon mustard, shredded iceberg lettuce vinaigrette on a ciabatta roll.
Swiss cheese, Dijon mustard on dark rye with a side of cornichons.
Bacon, Swiss cheese, herb aioli, Dijon, shredded romaine, pepperoncini on levin.
Grilled cascade farms hanger steak, chive butter, and pommes frites.
White wine, shallots, garlic, and German pilsner sausage.
Chef's selection of meats, house pickles, and Dijon.
Sour cream and caper berries with crostini.
A wedge of manchego cheese, pear, dried figs, and local honeycomb. Served with bread.
Served with remoulade sauce.
Manchego cheese, chermoula, and Dijon aioli.
Organic field greens, toasted hazelnuts, and Dijon vinaigrette.
Hearts of romaine, caesar dressing, and house-made croutons. Finished with parmigiano-reggiano.
Market inspired seafood.
Wild-caught prawns, fresh rosemary, garlic, tomato, and extra virgin olive oil. Flambeed in pernod. Served with crostini.
Sweet cream butter and Himalayan pink salt.
6 oz. Maine lobster tail, deep-sea scallops, pacific cod, wild-caught prawns, and Manila clams. In a rich lobster broth.
8 oz. tenderloin in a pool of wild mushroom balsamic demi-glaze. Side of haricot verts.
Dry rubbed with smoked sea salt and herbs de Provence. Roasted potatoes and haricot verts.