LOBSTER, CORN, & RED PEPPER FRITTERS - with chipotle aioli.....9.95
BACI CRAB CAKES - pan seared, served with a roasted pepper cream sauce.....9.95
FRIED CALAMARI – tossed with hot cherry peppers, served with marinara or lemon caper aioli….9.75
HOUSEMADE BUTTERNUT SQUASH RAVIOLI – taso ham and sherry cream sauce….10.00
SIRLOIN & PEPPER JACK CHEESE SPRING ROLLS - with cabernet reduction.....9.50
PEPPERCORN AHI TUNA - garlic crostinis, cherry pepper, calamata olive, and
caper tapenade, basil infused olive oil.....11.00
FRIED PROVOLONE ENCROUTE - with rosé sauce, balsamic onions and roasted peppers,
garnished with pesto.....6.95
EGGPLANT ROLLATINI - prosciutto, spinach, ricotta, light marinara sauce.....8.00
SEAFOOD CANNELONI - crabmeat, scallops, shrimp, ricotta, creamy shrimp sauce.....11.00
CHILLED SHRIMP COCKTAIL - spicy cocktail sauce.....12.50
SIRLOIN BRUSCHETTA - grilled pesto rubbed focaccia bread, gorgonzola cheese,
sliced sirloin, tomato and calamata olive salad….9.25
BROCCOLI RABE & CHICKEN SAUSAGE - sautéed in virgin olive oil, Marsala wine,
and garlic with white beans and tomatoes.....11.00
STEAMED LITTLENECKS – taso ham, scallions and tomatoes, in a winter ale….8.75
MUSSELS FLORENTINE–melted leeks, baby spinach and slow roasted tomatoes in a garlic cream sauce…..9.75
TENDERLOIN CARPACCIO - shaved fennel, extra virgin olive oil, red onion,
Reggiano parmesan.....12.00
INSALATA
TUSCAN HOUSE – field greens, calamata olives, tomatoes, polenta crouton….5.00
BABY SPINACH & WILD MUSHROOM - tomatoes, calamata olives, white beans, feta cheese,
warm pancetta dressing, polenta crouton.....9.50
GRILLED SEAFOOD – grilled salmon, shrimp and scallop over field greens and shaved fennel tossed
with sliced almonds, roasted peppers, toasted sesame vinaigrette….16.00
BACI WALDORF - candied walnuts, crumbled gorgonzola, red onion, dried cranberries, baby
spinach, sherry wine vinaigrette.....9.50
CAESAR - romaine, calamata olives, tomatoes, croutons.....7.50
ANTIPASTO - mortadella, genoa, capicola, fresh mozzarella, provolone,
calamata olives, roasted peppers and artichoke hearts, drizzled with virgin olive oil and
garnished with roasted garlic.....14.00
WARM WALNUT ENCRUSTED GOAT CHEESE – field greens, shaved fennel, sliced red onion, sherry wine vinaigrette, sweet potato chips….11.50
ADDITIONAL TOPPINGS |
GRILLED CHICKEN, CHICKEN SAUSAGE or PORTABELLA MUSHROOM - 3.50
|
GRILLED GUINNESS MARINATED SKIRT STEAK - 5.50 |
GRILLED SALMON - 5.00 |
GRILLED TUNA STEAK - 6.00 |
GRILLED SHRIMP - 2.50 EACH |
GRILLED SCALLOP - 4.00 EACH
|
HOUSEMADE DRESSINGS |
Baci Vinaigrette, Roasted Garlic Ranch, Creamy Gorgonzola, Sherry Vinaigrette |
ZUPPAS
SOUP DU JOUR - 5.00
BAKED SEVEN ONION SOUP - 5.95
PASTA
FETTUCCINE CARBONARA – bacon, peas, prosciutto, and shallots in an alfredo sauce….16.00
PUTTANESCA – escarole, capers, olives, tomatoes, anchovies, tossed with capellini in a spicy tomato sauce….15.00
PRIMAVERA – melted leeks, broccoli, spinach, butternut squash, roasted peppers, in a garlic and olive oil sauce over fettuccine …..14.00
EGGPLANT ROLLATINI – prosciutto, spinach, ricotta, in a light marinara over capellini….16.00
ITALIAN SAUSAGE & BROCCOLI RABE – crumbled sausage, broccoli rabe, roasted fennel, crushed red pepper flake, in a garlic and olive oil sauce over house made gnocchi…..18.00
BAKED CHEESE RAVIOLI BOLOGNESE – with meat sauce, asiago and ricotta cheeses…15.00
HOUSE MADE MUSHROOM & SPINACH RAVIOLI – wild mushrooms, roasted peppers, baby spinach in a pestocream sauce….15.00
BROCCOLI RABE & CHICKEN SAUSAGE – sautéed in virgin olive oil and Marsala wine with garlic,white beans and tomatoes, tossed with penne….19.00
BUTCHER BLOCK
GUINNESS SKIRT STEAK – sliced and served with mashed potatoes, steamed broccoli, portabella mushrooms and house demi glace….18.95
BLACK ANGUS SIRLOIN STEAK – mashed potatoes and a portabella, shallot and spinach gratin, topped with fried onions and garnished with a balsamic demi glace….25.00
BACI FILET AuPOIVRE – pan seared and served with portabella and shiitake mushrooms, laced with a brandy cream sauce, served with au gratin potatoes and sautéed green beans…..29.50
GRILLED FILET MIGNON – bacon and onion hash, sautéed broccoli rabe, house made
demi glace….29.50
OVEN ROASTED PORK TENDERLOIN – au gratin potatoes with roasted root vegetables, finished with house made demi glace…..18.00
GRILLED PORK TENDERLOIN – mashed potatoes and sautéed green beans, laced with a chipotle and honey barbeque sauce…..18.00
SURF & TURF – 6 oz. black angus N.Y. strip steak with grilled jumbo shrimp, butternut squash and taso ham risotto, sautéed green beans…..27.00
BBQ BABY BACK RIBS – chipotle and honey barbeque sauce, mashed potatoes and broccoli florets…20.00
GRILLED RIBEYE "ONE POUNDER" – au gratin potatoes and candied shoestring carrots, topped with gorgonzola compound butter…..30.00
VEAL
VEAL SALTIMBOCCA – prosciutto, sage, and fresh mozzarella cheese over house made spinach and portabella mushroom ravioli in a marsala demi glace….22.00
VEAL PARMESAN – panko breaded, topped with mozzarella, asiago and romano cheeses served over linguini pomodoro ….21.00
VEAL LEMONE – lightly breaded, sautéed with lemon, butter, and white wine, served with tomato basil risotto and broccoli florets….22.00
VEAL FLORENTINE – egg battered and sautéed with Marsala wine and seasoned spinach with a parmesan cream sauce over capellini….22.00
SEAFOOD
SESAME ENCRUSTED AHI TUNA – wasabi mashed potatoes, shiitake mushroom and vegetable slaw….21.00
PEPPERCORN SEARED TUNA – with taso ham and shiitake mushroom risotto, served with hoisin glazed broccoli florets…..21.00
PAN SEARED SALMON – house made butternut squash and sage ravioli, with slow roasted tomaotes and spinach laced with a sherry cream sauce …..21.00
GRILLED SALMON – goat cheese and spinach risotto, candied shoestring carrots….21.00
POTATO AND CHIVE ENCRUSTED TILAPIA – slow roasted tomatoes, melted leeks and roasted shallots tossed with house made gnocchi in a red pepper cream sauce….20.00
SHRIMP SCAMPI PESTO – gulf shrimp, sundried tomatoes and calamata olives in a light
pesto cream sauce over fettuccine…..21.00
SHRIMP & CHICKEN PICCATA – artichoke hearts, capers, proscuitto, sundried tomatoes and calamata olives, with a lemon white wine velouté tossed with fettucini….20.00
LINGUINI & CLAMS – littleneck clams, tomatoes, garlic, olive oil, white wine, fresh basil….18.00
PAN SEARED SCALLOPS – shiitake mushrooms, spinach, hot peppers, leeks, radicchio and roasted peppers, ginger and soy sauce, tossed with capellini….23.00
SCALLOP RISOTTO – toasted almond and melted leek risotto, topped with candied shoestring carrots…..23.00
SEAFOOD CANNELLONI – stuffed with crabmeat, scallops, shrimp and ricotta, topped with a creamy shrimp sauce….19.50
SEAFOOD RAVIOLI – house made spinach and mushroom ravioli topped with shrimp, scallops, littleneck clams, and mussels, in a sherry cream sauce…..26.00
POULTRY
NANNI'S CHICKEN – pan roasted boneless half chicken with garlic and herbs, mashed potatoes and roasted root vegetables, finished with a honey balsamic demi glace….19.00
TUSCAN CHICKEN CUTLET – breaded and layered with eggplant, spinach, roasted shallots and gorgonzola, served over linguini, tossed with a mushroom brandy cream sauce…..18 .00
CHICKEN PARMESAN – cheddar encrusted, with pesto sauce and fresh mozzarella over penne tossed in a pomodoro sauce….17.00
BACI CHICKEN – Italian sausage, broccoli florets, tomato alfredo cream sauce, tossed with penne….18.00
CHICKEN GORGONZOLA – spinach, sundried tomatoes and roasted peppers tossed with fettuccine in a gorgonzola cream sauce….18.00
Please inform your server of any food allergies. Menu items may contain some ingredients not listed.
Executive Chef: Marc Mangiafico
Sous Chef: Adam Dickison
~ An 18% gratuity will be added to parties of 8 or more ~
~ Thoroughly Cooking Meats, Poultry, Seafood, Shellfish &
Eggs Reduces the Risk of Food-Borne Illness ~
~ Many Entrees are gluten free. Please inquire with your server if you would like to customize anything to accommodate your dietary needs ~
