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Menus

Known for our fresh ingredients and simple yet stunning presentation, Bacco Ristorante channels genuine Italian recipes and concepts to create its renowned menu. Some of the most sought-after ingredients are imported daily from Italy’s finest regions, and the country’s best techniques are implemented in our kitchens.

Our menu is constantly evolving to incorporate the latest in fine Italian food. We believe in simple, elegant dishes made with unsurpassed ingredients, whether it is Branzino imported from the Mediterranean; pasta from Abruzzo, Italy; or choice cuts of lamb and beef. We spare no expense to provide our customers with the best.

Bacco’s simplistic dishes aim to spotlight our main ingredients, letting each individual flavor speak for itself.

OUR MENUS
Lunch is served Monday through Friday from 11:30 a.m. to 4:00 p.m.; we are closed Sunday. For reservations, please call 248.356.6600 or make them online via Open Table.

Our Lunch Menu

Committed to sourcing fresh ingredients from responsibly managed local farms, always selecting the best organic meat, poultry and fresh produce (with some vegetables coming from our onsite garden during the warmer months). We also provide our guests with traditionally prepared house-made pasta, fresh bread, wonderful Italian cheeses, and a comprehensive wine list.

Download Our Lunch Menu (PDF)

A N T I P A S T I

SALSICCIA DELLA CASA
Sliced Bacco sausage, sautÈed red onion, bell pepper, hot pepper, cannellini bean 11

CAPRESE
Buffalo Mozzarella D.O.P., heirloom tomatoes, macadamia nuts, basil pesto 12

POLIPO IN PADELLA
Crispy octopus, ceci puree, endive, olives, red onion 14

BRUSCHETTA
White bean puree, arugula, Prosciutto Di Parma, Grana 9

PROSCIUTTO E MELONE
Cantaloupe, Prosciutto Di Parma 11

CALAMARI PEPERONATI
Pickled hot peppers, scallions 12

COZZE ARABBIATA
PEI mussels, garlic, fume, spicy tomato sauce 14

I N S A L A T E

INSALATA ALL’ ITALIANA
Chopped salad, hearts of palm, egg, tomato, cucumber, onion, fontina, ceci beans, Prosciutto Di Parma, Dijon vinaigrette 13

INSALATA DI GERMOGLIO
Shaved brussels sprouts, pine nuts, egg, golden raisins, red onion, Pecorino, citrus honey vinaigrette 13

MISTA
Mixed greens, grape tomatoes, cucumber, red onion, Grana, balsamic vinaigrette 9

RUSTICA
Radicchio cup, cucumbers, bell peppers, tomatoes, onions, kalamata olives, artichokes, goat cheese, balsamic vinaigrette 13

INSALATA DI ZUCCA
Escarole, roasted butternut squash, pears, walnuts, Pecorino, shrub vinaigrette 13

CESARE
Romaine, croutons, Grana, handmade traditional caesar dressing 10

TOP YOUR SALAD
Prosciutto 3
Sausage 4.5
Chicken 6.5
Salmon 6.5
Shrimp 8.5
Scallops 9.5

P R I M I

STROZZAPRETI NORCINA
House sausage, truffle oil, tomato, cream 16

TAGLIATELLE ALLA BOLOGNESE
Grass fed beef, red wine, tomatoes 16

PAPPARDELLE AL RAGU D’AGNELLO
Saffron pasta, braised domestic lamb and tomato 18

RAVIOLI DI POLLO
Braised chicken, ricotta, palomino sauce 16

SPAGHETTI ALLE VONGOLE
West coast Manila clams, garlic, extra virgin olive oil, white wine, parsley 21

CAVATELLI AI FUNGHI
Wild mushroom ragu 16

SPAGHETTI CACIO E PEPE
Pecorino, extra virgin olive oil, butter, black pepper 16

FETTUCCINE AL SALMONE
Salmon, zucchini, garlic, extra virgin olive oil, white wine 19

CHITARRA AL BACCALA
Squid ink pasta, salt cod, olives, capers, tomato 19

GNOCCHI DELLA CASA
Fresh tomato sauce, basil, Parmigiano 16

S E C O N D I

SALMONE
Carrot veloute, spinach, parsnip puree 22

BRANZINO ACQUA PAZZA
Mediterranean sea bass, fregola, trumpet mushrooms, tomato, spicy broth 23

FILETTO
6 oz. grass fed filet, demi-glace, gorgonzola sauce, crispy red skins, sautÈed spinach 29

PESCE BIANCO SICILIANO
Lake Superior whitefish, panko, arugula, tomato 21

BURGER
House blend, onion, fontina, fries 16

SCALOPPINE
Thin veal tenderloin; choice of limone, saltimbocca or marsala 25

VITELLO PALLIARD
Grilled veal tenderloin, grilled onions, sautÈed spinach 28

POLLO ALLA MILANESE
Panko crusted chicken breast, arugula salad, Grana 19

PETTO DI POLLO TOSCA
Lemon, white wine, capers, butter 19

FRITTATA
Onion, zucchini, hot peppers 16

MELANZANE ALLA PARMIGIANA
Eggplant, Buffalo Mozzarella D.O.P., marinara sauce 17

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Dinner is served Monday through Thursday from 4:00 p.m. to 10:00 p.m., Saturday 4 p.m. to 11:00 p.m.; we are closed Sunday. For reservations, please call 248.356.6600 or make them online via Open Table.

Our Dinner Menu

Committed to sourcing fresh ingredients from responsibly managed local farms, always selecting the best organic meat, poultry and fresh produce (with some vegetables coming from our onsite garden during the warmer months). We also provide our guests with traditionally prepared house-made pasta, fresh bread, wonderful Italian cheeses, and a comprehensive wine list.

Download Our Dinner Menu (PDF)

A N T I P A S T I

SALSICCIA DELLA CASA
Sliced Bacco sausage, sautÈed red onion, bell pepper, hot pepper, cannellini bean 13

CAPESANTE AI FUNGHI
Pan seared scallops, porcini mushroom sauce, Grana, truffle oil 14

FRITTI MISTI
Calamari, zucchini, langostino tail 14

POLIPO IN PADELLA
Crispy octopus, ceci puree, endive, olives, red onion 16

CARPACCIO
All natural beef tenderloin, arugula, capers, shaved trumpet mushrooms, Grana 13

I N S A L A T E

INSALATA DI CARCIOFI
Baby artichokes, avocado, tomatoes, Parmigiano 13

INSALATA ALL’ ITALIANA
Chopped salad, hearts of palm, egg, tomato, cucumber, onion, fontina, ceci beans, Prosciutto Di Parma, Dijon vinaigrette 13

MISTA
Mixed greens, grape tomatoes, cucumber, red onion, Grana, balsamic vinaigrette 9

CAPRESE
Buffalo Mozzarella D.O.P., heirloom tomatoes, macadamia nuts, basil pesto 13

INSALATA DI GERMOGLIO
Shaved brussels sprouts, pine nuts, egg, golden raisins, red onion, Pecorino, citrus honey vinaigrette 13

INSALATA DI ZUCCA
Escarole, roasted butternut squash, pears, walnuts, Pecorino, shrub vinaigrette 13

CESARE
Romaine, croutons, Grana, handmade traditional caesar dressing 10

P R I M I

STROZZAPRETI NORCINA
House sausage, truffle oil, tomato, cream 21

SPAGHETTI ALLE VONGOLE
West coast Manila clams, garlic, extra virgin olive oil, white wine, parsley 21

PAPPARDELLE AL RAGU D’AGNELLO
Saffron pasta, braised domestic lamb and tomato 21

CHITARRA NERA
Squid ink pasta, Manila clams, P.E.I. mussels, scallop, shrimp, calamari, fresh tomato 26

TAGLIATELLE ALLA BOLOGNESE
Grass fed beef, red wine, tomatoes 19

GOCCE DI RICOTTA
Braised rabbit ragu, Parmigiano 21

PINCI AL BACCALA
Salt cod, olives, capers, tomato 20

FETTUCCINE MARGHERITA
Heirloom tomatoes, Buffalo Mozzarella D.O.P., basil 18

CAVATELLI AI FUNGHI
Wild mushroom ragu 21

RAVIOLI DI ZUCCA
Butternut squash ravioli, sage, butter, Parmigiano 19

SPAGHETTI CACIO E PEPE
Pecorino, extra virgin olive oil, butter, black pepper 16

SECONDI

BRANZINO IN CROSTA
Potato crusted, oven roasted tomatoes, capers, olives 33

SALMONE
Carrot veloute, spinach, parsnip puree 29

POLLO ARROSTO
Boneless half chicken, roasted root vegetables, crispy fingerling potatoes 32

BRANZINO INTERO
Whole roasted Mediterranean sea bass, crispy potatoes, grilled zucchini, tomato salad 49

PESCE BIANCO SICILIANO
Lake Superior whitefish, panko, arugula, tomato 29

PETTO DI POLLO TOSCA
Lemon, white wine, capers, butter 24

SCALOPPINE
Thin veal tenderloin; choice of limone, saltimbocca or marsala 32

OSSOBUCO
Center cut braised veal shank, risotto milanese, gremolata, rapini, natural jus 44

COSTOLETTE DI AGNELLO
Grilled lamb chops, celery root puree, root vegetables, spinach, moscato demi-glace 52

COSTATA DI VITELLO
Grilled veal chop, trifolata of zucchini & mushrooms, new potatoes 68

QUAGLIA AL MARSALA
Speck wrapped quail breast, marsala thigh-leg, soft polenta, seasonal vegetables 41

FILETTO
8 oz grass fed filet, demi-glace, gorgonzola sauce, crispy red skins, sautÈed spinach 49

BISTECCA
60 day dry aged 16 oz Wagyu NY strip sliced, trumpet mushrooms, hot peppers, fingerling potatoes 89

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

PROUD FARMER & PRODUCERS PARTNERS

Recovery Park Sunseed FarmSalomon Gardens PoultryWerp Farms • West Wing Milling • Skuna Bay SalmonMonty’s Beef Company • Local Farmer’s Markets

Gratuity of 20% will be added to parties of six or more