Dinner Menu |
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GLI ANTIPASTI
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MISTICANZA: Organic baby greens with Dijon dressing
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9 |
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BACCO: Wild arugula, radicchio, roasted walnuts, gorgonzola cheese and balsamic dressing
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11 |
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TORRE DI MOZZARELLA: Griiled eggplants, tomatoes and mozzarella, basil oil dressing
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12 |
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POLPETTE: Slowly braised homemade Tuscan baby meatballs
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10 |
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POLENTA: Buckwheat polenta with gorgonzola, fontina cheese and wild mushrooms
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11 |
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CALAMARI: Pan seared stuffed calamari w/ cannellini bean purée and radicchio
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12 |
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SALMONE: House cured salmon with green peppercorns olive oil, lemon and fennel salad
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11 |
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BRESAOLA: Thinly sliced cured beef, arugula truffle olive oil and shaved reggiano
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12 |
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CROSTINO: Bread crostini with organic fava bean puree, shaved pecorino cheese & truffle oil
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12 |
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NORCINO: Assorted house cured cold cuts
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13 |
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LA PASTA |
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PAPPARDELLE: Home made wide fettuccini with tomato lamb sauce
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19 |
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FREGOLA: Sardinian fregola with fresh clams, mussels, prawn, scallops, tomato and saffron
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20 |
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SACCHETTO: Home made stuffed pasta with fresh vegetables, fresh mozzarella, tomato & cream
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18 |
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VERMICELLI DI GRAGNANO CON POLPETTE: Thin spaghetti w/ slowly braised homemade Tuscan baby meatballs
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16 |
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TONNARELLI: Home made thin noodles with wild prawn, baby artichokes and fresh tomatoes
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19 |
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RIGATONI: Tube pasta, tomato, cream, homemade sausage, bell peppers and peas
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17 |
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RAVIOLI DI ASPARAGI: Homemade asparagus and ricotta cheese ravioli, marjoram, shallots beurre blanc
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18 |
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GNOCCHI: Homemade potato and eggplant gnocchi with tomato, basil and fresh mozzarella
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18 |
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RISOTTO: Our risotto changes daily and is made to order. (Please allow about 25-30 minutes)
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LE CARNI |
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POLLO: Stuffed free range Rocky chicken breast with Fontina, speck and porcini mushrooms
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23 |
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VITELLO: Breaded veal arugola salad cherry tomatoes and onions
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26 |
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MAIALE: Pan seared Niman Ranch pork tenderloin with gorgonzola sauce and mashed potatoes
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24 |
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| AGNELLO: Grilled Australian baby lamb chops with reduced grape must | 29 |
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| TAGLIATA: Grilled Black Angus flat iron steak w/ balsamic reduction, tuscan style cannelllini beans and sautée organic broccoli rabe | 27 |
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I CONTORNI |
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PUREA DI PATATE: Buttermilk mashed organic Yukon gold potatoes |
6 |
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FAGIOLI ALL'UCCELLETO: Stewed cannellini beans with tomato, garlic and sage
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7 |
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CICORIA: Steamed organic dandelion greens with extra virgin olive oil and lemon
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9 |
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ASPARAGI: Grilled asparagus pecorino sardo cheese, truffle honey
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9 |
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BIEDA: Sauteed organic Swiss chard with olive oil, garlic and toasted almonds
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9 |
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$35 THREE COURSES PRIX FIXE MENU AVAILABLE SUNDAY-THURSDAY |
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WE MAKE OUR FRESH PASTA, BREADS AND DESSERTS DAILY |
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ALL DISHES ARE PREPARED TO ORDER. FOR RISOTTO ALLOW 25-30 MINUTES |
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18% GRATUITY WILL BE ADDED TO PARTIES OF SIX OR MORE |
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WE PROUDLY SUPPORT LOCAL GROWERS |
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AND WE USE ORGANIC PRODUCTS WHENEVER AVAILABLE |
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BACCO Ristorante 737 Diamond Street San Francisco, CA 94114 Phone: 415. 282.4969 • Fax: 415. 282.1315 |
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