Baci Italian Cafe & Wine Bar Menu and Prices

your server will present the chef's daily creation

assorted fresh baby mixed greens with cucumber and tomatoes tossed with a tarragon mustard vinaigrette

crisp hearts of romaine tossed in virgin olive oil, white anchovy, garlic, mustard and white balsamic vinegar with herb croutons and grated parmesan cheese

sliced beefsteak tomato, tossed with candied walnuts, point reyes blue cheese, baby mixed greens and shaved maui onions, garnished with basil pesto and reduced balsamic vinegar

warm encrusted goat cheesecake on fresh spinach tossed with warm apple smoked bacon, shaved shallots, oven dried tomatoes, boiled eggs in a walnut oil, sherry vinaigrette

english stilton bleu cheese encrusted with roasted nuts, baked and set atop baby mixed greens dressed with balsamic vinaigrette

pastrami style house cured salmon with pickled red onions, capers, creme fraiche on baby mixed greens with toasted baguette

organically grown french snails marinated with fennel, garlic, and shallots and parsley baked with garlic butter asiago cheese

fresh oysters baked on the half shell with sauteed spinach, shallots, red bell peppers, pernod topped with a light citrus hollandaise

large pacific dungeness crab cake with watercress, shaved fennel salad in a citrus vinaigrette with roasted red pepper nage

braised chuck eye with roasted onions, carrots and celery over garlic mashed potatoes with a red wine au jus

sauteed ruby red trout with toasted almonds and fresh dill served with potato puree and fresh seasonal vegetables

crispy parmesan encrusted tofu on israeli couscous with mushrooms, asparagus, corn, english peas, roasted red pepper in a tomato, beurre blanc

pan seared free range chicken breast stuffed with black truffle mousse with mushrooms, fava beans and cipolline onions

yellow fin tuna pan seared rare, sliced on wasabe mashed patatoes, served with a sake, soy, ginger sauce with roasted garlic, shitake mushrooms and watercress salad

Pan seared fresh swordfish steak on fingerling fennel, potatoes and sauteed spinach, asparagus with roasted red pepper, garlic, fresh dill, green peppercorn, butter sauce

pan seared atlantic sea scallops with a crispy, garlic potato cake with sauteed spinach, wild mushrooms in a citrus, black truffle sauce

oven broiled fresh alaskan sable fish with a sake, miso marinade served with jasmine rice in a ginger broth, garnished with rock shrimp

pan seared tenderloin of beef with congnac infused blue cheese with sauteed portabella mushroom, spinach roasted shallots, red potatoes in a cabernet, cassis veal reduction sauce

fully trimmed whole oven roasted dijon encrusted lamb rack with a vegetable barley risotto and baby root vegetables in a rosemary red wine sauce

idaho elk strip loin seared rare, sliced and served on parsnip potato puree with huckleberry, chokecherry chutney and fresh asparagus in a cabernet, port wine sauce