title

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
Grilled Bacco sausage, caramelized red onion, gorgonzola, balsamic 11

POLIPO IN PADELLA
Octopus, sautéed spinach, candy striped beets, fava beans, speck, paprika aioli 16

CALAMARI PEPERONATI
Pickled hot peppers, scallions 12

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

BRUSCHETTA
Heirloom tomatoes, Italian oregano, Grana 12

PROSCIUTTO E FICHI
Summer figs, Prosciutto Di Parma 13

INSALATE

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

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

INSALATA DI RUCOLA
Arugula, shaved fennel, orange segments, almonds, lemon oil, Grana 12

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

BARBABIETOLE
Watermelon, roasted baby beets, hazelnuts, goat cheese, heirloom cherry tomatoes 14

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

SPAGHETTI ALLE VONGOLE
West coast Manila clams, garlic, white wine, parsley 21

PAPPARDELLE CON RAGU DI AGNELLO
Saffron pasta, braised domestic lamb and tomato 18

RAVIOLI DI POLLO
Braised chicken, ricotta, palomino sauce 16

GNOCCHI DELLA CASA
Veal ragu, english peas, Parmigiano 16

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

CAVATELLI AI FUNGHI
Wild mushroom ragu 16

FETTUCCINE MARGHERITA
Heirloom tomatoes, Buffalo Mozzarella D.O.P., basil 16

TORTELLI DI SALMONE
Smoked and fresh salmon, dill, mascarpone filled pasta, tomato and aparagus aglio e olio 19

SPAGHETTI CACIO E PEPE
Pecorino, new oil, butter, black pepper 16

S E C O N D I

SALMONE
Shaved carrots, english peas, spinach, parsnip puree 22

FILETTO
6 oz. grass fed filet, demi-glace, gorgonzola cream, potato puree, sautéed spinach 29

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

PETTO DI POLLO
Pounded chicken breast; choice of limone, saltimbocca, marsala 19

FRITTATA
Choice of: Onion, zucchini, hot peppers OR mushroom, goat cheese, thyme 18

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

PESCE BIANCO SICILIANO
Lake Superior whitefish, panko, arugula, tomato 19

BURGER
House blend, onion, fontina, fries 16

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

SCALOPPINE
Pounded veal tenderloin; choice of limone, saltimbocca, marsala 25

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

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
Grilled Bacco sausage, caramelized red onion, gorgonzola, balsamic 13

FRITTI MISTI
Calamari, zucchini, langostino tail 14

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

POLIPO IN PADELLA
Octopus, sautéed spinach, candy striped beets, fava beans, speck, paprika aioli 16

CARPACCIO
All natural beef tenderloin, arugula, capers, shaved trumpet mushrooms, Grana 15

I N S A L A T E

CUORI 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, heirloom tomatoes, cucumber, red onion, Grana, balsamic vinaigrette 9

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

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

BARBABIETOLE
Watermelon, roasted baby beets, hazelnuts, goat cheese, heirloom cherry tomatoes 14

P R I M I

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

PAPPARDELLE CON RAGU DI AGNELLO
Saffron pasta, braised domestic lamb and tomato 19

TAGLIATELLE ALLA BOLOGNESE
Grass fed beef, red wine, tomatoes 18

GNOCCHI VERDI
Sausage and Porcini ragu, Parmigiano 18

CAVATELLI AI FUNGHI
Wild mushroom ragu 19

SPAGHETTI ALLE VONGOLE
West coast Manila clams, garlic, white wine, parsley 21

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

TRIANGOLI AL FORMAGGIO
Four cheese ravioli, chanterelle mushroom ragu, Parmigiano 19

SPAGHETTI CACIO E PEPE
Pecorino, new oil, butter, black pepper 16

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

SECONDI

BRANZINO MEDITERRANEO
Potato crusted, oven roasted tomatoes, capers, olives 30

SALMONE
Shaved carrots, english peas, spinach, parsnip puree 26

PESCE BIANCO SICILIANO
Lake Superior whitefish, panko, arugula, tomato 24

QUAGLIA AL MARSALA
Speck wrapped quail breast, marsala thigh-leg, soft polenta, seasonal vegetables 30

FILETTO
8 oz grass fed filet, demi-glace, gorgonzola cream, potato puree, sautéed spinach 41

SCALOPPINE
Pounded veal tenderloin; choice of limone, saltimbocca, marsala 32

POLLO ARROSTO
Boneless half chicken, radicchio, endive, frisee, avocado, limoncello vinaigrette 28

PETTO DI POLLO
Pounded chicken breast; choice of limone, saltimbocca, marsala 24

BACCO RESERVE CUTS

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

COSTOLETTE DI AGNELLO
Colorado lamb chops, tri-color potatoes, seasonal vegetables, salmoriglio 58

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

COSTATA DI VITELLO
Grilled veal chop, trifolata of zucchini & mushroom, new potatoes 59

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