Dec 24, 2017 - ANTIPASTI. Pane di Ricotta grilled flat bread with fresh ricotta and mozzarella, tri color bruschetta and
La Vigilia Menu BACCO RESTAURANT | DECEMBER 24, 2017 ZUPPA É INSALATE Lobster & Shrimp Bisque rich and flavorful 8. Insalate di Mare
cold salad with shrimp, calamari, "bacala," olives, celery, onions, capers and lemon with XVOO
Radicchio Fresca
garden greens tossed with radicchio, beets, candied walnuts, mandarin wedges, gorgonzola and honey-citrus vinaigrette 9.
10.
ANTIPASTI Pane di Ricotta
grilled flat bread with fresh ricotta and mozzarella, tri color bruschetta and basil drizzled with balsamic glaze and XVOO 9.
Vongole Oreganato
baby clams stuffed with seasoned oreganato style flavors in our romano sauce 10.
Calamari Fritti e Zucchini
crispy calamari and zucchini served with marinara and sweet and sour sauce 9.
Risotto Trifolata
porcini, shiitake and oyster mushrooms in a sherry-cream risotto with peas 10.
ENTREES Capellini Positano
Osso Buco Bacco
Paccheri Bolognese
Manzo e Polenta
angel hair pasta tossed with lump crab meat in a light pomodorro sauce 25. rich "bolognese" sauce tossed with large rigatoni topped with fresh ricotta 21.
Salmone Picante
walnut crusted salmon filet with a honey-sriracha glaze served over cauliflower mash with green bean sauté 25.
Vitello Voldastano
stuffed 14 oz. veal chop with prosciutto, red peppers and fontina topped with mushrooms marsala served with fingerling potatoes and grilled asparagus
38.
Agnello alla Griglia
pistachio crusted lamb rack topped with a balsamic glaze and served with oven roasted potatoes and grilled asparagus 35.
braised pork shank with a creamy risotto and peas finished with a hearty demi-glaze 32. angus 10 oz. filet mignon wrapped with bacon finished with a cabernet demi-glaze served over grilled polenta with asparagus 34.
Pesce del Giorno
sweet potato crusted filet of Icelandic haddock finished with a miso glaze served with green bean sauté and house-made caponata 28.
Pollo Spumanti
french cut chicken breast pan seared and finished in a champagne portabello sauce served with fingerling potatoes and broccoli crowns 24.
