Antipasto

Cozze al Cognac – New Zealand green lip mussels with spicy tomato basil sauce-11
Burrata – Imported burrata mozzarella with grilled organic vegetables and tomatoes-13
Prosciutto & Ananas – 18 month aged prosciutto with sliced fresh pineapple, drizzled with Sardinian honey-10
Polenta con Fegato Grosso – lightly fried mascarpone polenta with seared foie gras & porcini mushrooms-14
Carpaccio di Tonno – ahi tuna thinly sliced over seaweed salad with sweet balsamic drizzle-11
Salmone Affumicato – smoked salmon with organic arugula, capers, red onion & lemon vinaigrette-10
Scampi alla Griglia – Grilled jumbo prawns with Bacco’s oil infusion-14
Melanzane Ripene – eggplant stuffed with lump crabmeat & ricotta. Tomato basil sauce with arugula & orange confit-12

Insalate & Zuppe

Cesare – house cesare dressing over romaine, croutons, tomatoes & shaved parmesan-8
Arugula – shaved parmesan & lemon vinaigrette-8
Bacco - pear, gorgonzola, walnuts, & sweet balsamic dressing-8
Zuppa di Zucca- Butternut squash, sausage, & onion soup with Haystack goat cheese crostini-9

Pasta

Tortelloni – Tortelloni filled with porcinis. In pesto cream sauce with snow peas, artichoke hearts, & crabmeat-19
Ravioli Aragosta – Lobster ravioli in crab bisque sauce with peas and sundried tomatoes-21
Bucatini Amatriciana di Pesce – Thick, hollow pasta with fish, shrimp, mussels, onion & pancetta in pomodoro sauce-19
Malfatti – Wild mushroom filled malfatti with pancetta in parmesan cream sauce-16
Tagliatelle Porcini – fresh ribbon pasta with porcini mushrooms in truffled tomato basil sauce-18 
Linguini Vongole – Manilla clams with garlic, chili flakes, and white wine over linguini-18
Gnocchi al Cinghiale – Homemade gnocchi in wild boar ragu topped with arugula and shaved parmesan-19

Secondi

Piatto di Verdure – Assortment of organic vegetables-18
Brodetto Adriatico – Seafood stew of jumbo shrimp, green lip mussels, salmon, clams, scallops & lobster tail.    
With garlic crostini served over linguini-29
Spigola – Farm raised whole striped bass seasoned with fresh herbs then grilled. with organic vegetables & citronette sauce-23
Aragosta – 8oz lobster tail poached in butter over tagliatelle pasta in mint cream sauce-34
Grigliata di Pesce – Mix grill of shrimp, scallops, fish & organic vegetables. Topped with Bacco’s oil infusion-27
Pesce Spada Livornese – Grilled swordfish with livornese sauce & organic grilled vegetables-23
Pollo Valdostana – chicken breast topped with prosciutto, asparagus, & fontina then baked. Served with spinach & potatoes-19
Duo di Agnello – Colorado lamb chops and t-bones with parmesan mint risotto, fennel, & organic swiss chard-29
Ossobuco – Braised veal shank in red wine au jus with gnocchi-34
Filetto – topped with foie gras and celery root puree. Side of asparagus and brussel sprouts. Drizzle of 20 year aged balsamic-31
Surf & Turf – 6oz fillet mignon and 8oz lobster tail with drawn butter. Side of truffle fries & spinach-42