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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

CAPRESE
Buffalo Mozzarella, heirloom tomato, macadamia nuts, basil pesto 11

SALSICCIA
Tomato braised Bacco sausage, hot peppers, red onion, creamy polenta 11

CALAMARI
Peperonati, scallions, hot peppers 12

POLIPO
Octopus, ceci bean tonnato, red onion 14

ARUGULA
Orange segments, shaved fennel, almonds, lemon oil, Grana 12

GERMOGLIO
Brussel sprouts, pine nuts, egg, golden raisins, onion, Pecorino, citrus honey vinaigrette 12

ITALIANA
Chop salad, hearts of palm, egg, tomato, cucumber, onion, fontina, ceci beans, Prosciutto di Parma, Dijon vinaigrette 13

MISTA
Mixed greens, heirloom tomato, cucumber, red onion, shaved Grana, balsamic vinaigrette 9

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

P R I M I

SPAGHETTI
Manila clams, garlic, fume, white wine 21

FETTUCCINE
Fresh tomato sauce, buffalo mozzarella, basil 16

STROZZAPRETI
Sausage, truffle oil, tomato, cream 16

CAVATELLI
Wild mushroom ragu 16

TAGLIATELLE
Monty’s beef Bolognese 16

RAVIOLI
House made pasta, braised chicken, ricotta, palomino sauce 16

PAPPARDELLE
Saffron pasta, braised domestic lamb and tomato 18

PENNE
Spicy arrabiata 14

S E C O N D I

FILETTO
6 oz. grass fed filet, Marino sauce, potato puree, haricots verts 29

AGNELLO
Lamb chops, potato, vegetable 32

MELANZANE
Eggplant, parmigiana, tomato 17

PETTO DI POLLO
Chicken scaloppini limone, saltimbocca, marsala or paillard 21

SCALOPPINE DI VITELLO
Veal scaloppini limone, saltimbocca, marsala or paillard 25

BURGER
House blend, onion, fontina, fries 16

WHITEFISH
Herb crusted baked Michigan whitefish, chopped arugula, diced tomato salad 19

MILANESE
Panko crusted chicken breast, fresh arugula salad 19

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

SALMONE
Norwegian salmon, blistered tomatoes, balsamic glaze 22

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

CAPRESE
Buffalo Mozzarella, heirloom tomato, macadamia nuts, basil pesto 12

SALSICCIA
Tomato braised Bacco sausage, hot peppers, red onion, creamy polenta 13

CAPESANTE
Pan seared scallops, porcini mushroom sauce, grana, truffle oil 16

FRITTI
Calamari, zucchini, langostino tail 14

POLIPO
Octopus, ceci bean tonnato, red onion 16

GERMOGLIO
Brussel sprouts, pine nuts, egg, golden raisins, onion, Pecorino, citrus honey vinaigrette 13

ITALIANA
Chop salad, hearts of palm, egg, tomato, cucumber, onion, fontina, ceci beans, Prosciutto di Parma, Dijon vinaigrette 13

BURATTA
Salt roasted beets, chicory salad, crispy spelt, pomegranate vinaigrette 13

CARCIOFI
Baby artichokes, avocado, tomato, Parmigiana 13

MISTA
Mixed greens, heirloom tomato, cucumber, red onion, shaved Grana, balsamic vinaigrette 9

P R I M I

SPAGHETTI
Manila clams, garlic, fume, white wine 21

CHITARRA
Squid ink pasta, Manila clams, P.E.I mussels, scallop, shrimp, calamari, fresh tomato 29

STROZZAPRETI
House sausage, truffle oil, tomato, cream 21

FRANCOBOLI
Braised short rib filled pasta, natural jus 18

GNOCCHI
Potato dumplings, braised veal ragu, peas 18

PAPPARDELLE
Saffron pasta, braised domestic lamb and tomato 19

CAVATELLI
Wild mushroom ragu 19

TORTELLI
Butternut squash filled pasta, amaretti, parmigiano 18

PENNE
Spicy arrabiata 17

FETTUCCINE
Fresh tomato sauce, buffalo mozzarella, basil 18

S E C O N D I

PERCA
Lake Erie perch, bread crumbs, arugula, fennel, lemon 24

SALMONE
Root vegetables, Yukon gold potatoes 26

BRANZINO
Potato crusted, oven roasted tomato, capers, olives 30

POLLO
All natural chicken breast limone, saltimbocca, marsala or paillard 24

OSSOBUCO
Braised veal shank, creamy polenta, rapini 34

SCALOPPINE
Veal tenderloin limone, saltimbocca, marsala or paillard 32

MANZO
Braised short rib, crispy Brussels sprouts, potato puree 28


BACCO RESERVE

BISTECCA
60 day dry aged 18 oz Wagyu NY strip, trumpet mushrooms, hot peppers, fingering potatoes 89

FILETTO
8 oz. grass fed filet, Marino sauce, potato puree, haricots verts 49

AGNELLO
Colorado lamb chops, potato puree, sautéed spinach 54

BRANZINO INTERO
Whole roasted Mediterranean sea bass, crispy potatoes, grilled zucchini, livornese sauce 49

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