Dinner Menu |
|||
ANTIPASTI
|
|||
MISTICANZA: Organic baby greens with Dijon dressing
|
9 |
||
BACCO: Wild arugula, radicchio, roasted walnuts, gorgonzola cheese and balsamic dressing
|
11 |
||
TERRINA: Grilled vegetable terrine layered with mascarpone, goat cheese and fresh herbs
|
12 |
||
BURRATA: Imported burrata cheese, Prosciutto di Parma, wild arugula, olives (w/prix fix add $2)
|
14 |
||
POLENTA: Buckwheat polenta with gorgonzola, fontina cheese and wild mushrooms
|
11 |
||
CALAMARI: Pan seared stuffed calamari w/ cannellini bean purée and radicchio
|
12 |
||
SALMONE: House cured salmon with green peppercorns olive oil, lemon and fennel salad
|
11 |
||
BRESAOLA: Thinly sliced cured beef, arugula truffle olive oil and shaved reggiano
|
12 |
||
CROSTINO: Bread crostini with organic fava bean puree, shaved pecorina cheese & truffle oil
|
11 |
||
NORCINO: Assorted house cured cold cuts and Sardinian flatbread (w/prix fix add $2)
|
13 |
||
LA PASTA |
|||
PAPPARDELLE: Home made wide fettuccini with tomato lamb sauce
|
18 |
||
FREGOLA: Sardinian fregola with fresh clams, mussels, prawn, scallops, tomato and saffron
|
20 |
||
SACCHETTO: Home made stuffed pasta with fresh vegetables, fresh mozzarella, tomato & cream
|
18 |
||
BUCATINI: Hollow spaghetti w/fresh tomato, pancetta, onions, red peppers and olive oil
|
16 |
||
TONNARELLI: Home made thin noodles with wild prawn, baby artichokes and fresh tomatoes
|
18 |
||
RIGATONI: Tube pasta, tomato, cream, homemade sausage, bell peppers and peas
|
17 |
||
PANZEROTTI: Homemade Swiss chard and pine nut ravioli with walnuts and cream sauce
|
18 |
||
GNOCCHI: Homemade potato gnocchi with black truffle, Fontina cheese sauce
|
18 |
||
RISOTTO: Our risotto changes daily and is made to order. (Please allow about 25-30 minutes)
|
|||
CARNI E POLLAMI |
|||
POLLO: Stuffed free range Rocky chicken breast with Fontina, speck and porcini mushrooms
|
22 |
||
VITELLO: Stuffed breaded veal with prosciutto, fresh mozzarella and carmelized onions
|
25 |
||
MAIALE: Pan seared Niman Ranch pork tenderloin with gorgonzola sauce and mashed potatoes
|
23 |
||
| AGNELLO: Grilled Australian baby lamb chops with reduced grape must (w/ prix fixe add $5) | 28 |
||
| CINGHIALE: Stewed wild boar with vegetables and buckwheat polenta (w/ prix fixe add $3) | 25 |
||
| TAGLIATA: Grilled Black Angus flat iron steak w/ balsamic reduction, tuscan style cannelllini beans and sautée organic broccoli rabe (w/ prix fixe add $4) | 26 |
||
CONTORNI |
|||
PUREA DI PATATE: Buttermilk mashed organic Yukon gold potatoes |
6 |
||
FAGIOLI ALL'UCCELLETO: Stewed cannellini beans with tomato, garlic and sage
|
7 |
||
CIME DI RAPA: Sautéed organic broccoli rabe with olive oil , garlic and hot peppers
|
10 |
||
FAGIOLINI ARRABBIATA: Sautéed organic string beans with spicy tomato olive oil and garlic
|
9 |
||
ASPARAGI: Grilled organic asparagus doused with extra virgin olive oil
|
10 |
||
$38 THREE COURSES PRIX FIXE MENU AVAILABLE SUNDAY-THURSDAY CHOICE OF ONE APPETIZER, ENTREÉ AND DESSERT. PLEASE TELL YOUR SERVER |
|||
WE MAKE OUR FRESH PASTA, BREADS AND DESSERTS DAILY |
|||
ALL DISHES ARE PREPARED TO ORDER. FOR RISOTTO ALLOW 25-30 MINUTES |
|||
18% GRATUITY WILL BE ADDED TO PARTIES OF SIX OR MORE |
|||
WE PROUDLY SUPPORT LOCAL GROWERS |
|||
AND WE USE ORGANIC PRODUCTS WHENEVER AVAILABLE |
|||
BACCO Ristorante 737 Diamond Street San Francisco, CA 94114 Phone: 415. 282.4969 • Fax: 415. 282.1315 |
|||
