Menu March 5Th, 2009
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INSALATE salads *denotes choice of preparation Clementine & Rocket Salad with Shaved Sicilian Pecorino Romano Flavored 14 with Saffron & Black Pepper-Wild arugula, Sicilian blood orange oil, citrus vinaigrette White Truffle-Scented Jerusalem Artichoke Carpaccio 14 Drizzle of Crystallized Honey, Smoked Sea Salt & Peppery Rocket Squid & Octopus Salad 14 Fresh lemon juice, virgin olive oil, fresh coriander, cherry tomatoes, celery, red onion Fresh Mozzarella on a Bed of Prosciutto di Parma with Fire-Roasted Red Bell 14 Peppers- rocket, aged balsamic, virgin olive oil With Buffalo Mozzarella from Campania 18 Beef Carpaccio with Aged Balsamic, Rocket & Capezzana Olive Oil 16 Fresh shallots, fresh horseradish, smoked sea salt Smoked Prosciutto with Sliced Fresh Mushroom & New Brunswick Shrimp 14 Salad -Lemon, virgin olive oil, fresh coriander, speck Rosé Poached Red Crimson Pears Stuffed with Gorgonzola Dolce on a bed of 14 Prosciutto di Parma- virgin olive oil, fresh cracked black pepper Sweet Apples and Spicy Arugula with Paper Thin Slices of Fennel Salumi 14 Lemon, capezzana olive oil, golden apples, native arugula, red onion, fennel Traditional Caesar Salad with Grilled Garlic Crouton 13 Pasteurized egg, lemon, olive oil, wine vinegar, pecorino romano, black pepper Mixed Organic Lettuce from Baby Greens Farm 12 *balsamic vinaigrette *red wine vinaigrette *bacaro vinaigrette wine vinegars with virgin olive oil, romano, garlic, sun dried tomatoes ANTIPASTI CALDI hot appetizers *denotes choice of preparation Pasta e Fagioli - pasta & bean soup with Regaleali olive oil & parmigiano-reggiano 13 Wood-Grilled Squid in In Black Olive Tapenade Over Pink Grapefruit 14 Carpaccio with Wild Arugula and Fresh Rosemary- Regaleali Olive Oil “Crespella”- Truffled Crepe with Bresaola, Shaved Parmigiano & Rocket 13 Crispy Crepe topped with paper thin slices of truffle-scented dry cured beef, shaved parmigiano and wild arugula dressed with virgin olive oil, sea salt and balsamic vinegar Roasted Narragansett Littlenecks 14 *Tomato pomodoro, garlic, white wine, fresh herbs *Tomato, sausage, broccoli rabe, garlic, hot pepper 14 Roasted PEI Mussels *Tomato pomodoro, garlic, white wine, fresh herbs *Tomato, sausage, broccoli rabe, garlic, hot pepper GRILLED PIZZA- (Serves 2-4 people as an appetizer) Pizza Margherita - tomato, basil & 2 cheeses 19 Pizza Bianca - goat’s milk cheese, fresh rosemary, carmalized onion, hot pepper 20 Pizza Funghi - mushroom duxelles, fresh mushrooms, hot pepper, garlic, olive oil, 2 20 cheeses, san marzano pomodoro, fresh parsley Pizza with Prosciutto di Parma & Wild Arugula- basil, tomato, 2 cheeses 24 Pizza Salumi - pizza margherita with spicy soppressata 22 THE BACARO EXPERIENCE- Assorted Salumeria Experiences Southern Italian Board - Speck, Spicy Soppressata, Buffalo Mozzarella, Caciocavallo 22 Silano D.O.P. , Castelvetrano Olives, Roasted Peppers Agro-Dolce, Sicilian Eggplant Caponata, Cornichons, Roasted Nuts with Honey and Assorted Jams (Serves 2 people) Suggested Wine Paring–Valle Reale Vigne Nuvoe Trebbiano d’ Abruzzo 30 Northern Italian Board - Prosciutto di Parma, Finocchiona, Taggiasca Olives, 22 Parmigiano-Reggiano, Fontina Val d’Aosta, Marinated Mushrooms, White Anchovies Cornichons, Roasted Nuts with Honey and Assorted Jams (Serves 2 people) Suggested Wine Paring-Tenuta Pederzana Lambrusco Grasparossa 38 BACARO 262 SOUTH WATER STREET PROVIDENCE, R.I. 02903 401-751-3700 PASTA e Polenta pasta & polenta *denotes choice of preparation Rigatoni with Veal Bolognese 19 Parmigiano-reggiano, san marzano tomatoes Pasta Con i Funghi 19 Butter, parmigiano, truffle-scented egg, mushroom Perciatelli All’Amatriciana 19 Smoked pancetta, hot pepper, San Marzano tomato, virgin olive oil, pecorino romano Pasta “Cacio e Pepe”- Cheese & Pepper. Pasta tossed with European-style butter, fresh 19 cracked black pepper, and lots of pecorino romano cheese Ditali in Sugo di Pomodoro with Peppered Teleme Cheese and Veal Meatballs 20 Light tomato sauce with peppery rocket, parmigiano-reggiano Spaghettini con Bottarga di Tonno in Aglio Olio- Regaleali olive oil, garlic, hot 22 pepper, house-preserved lemon, grated sicilian dried tuna roe, fresh parsley Crepes Stuffed with Herbed Ricotta & Baked in a Tuscan Meat Ragu-fresh 20 herbs, Capezzana olive oil, Parmigiano-Reggiano Creamy Polenta with Sausage and Mushroom Ragu - Truffled Pecorino Toscano, 25 Virgin Olive Oil, Fresh Parsley Baked Gratin of Pasta in the Pink 20 Cream, parmigiano-reggiano, mozzarella, ricotta, fontal, tomato, fresh parsley Riso “Nero” with Squid, Scallops & Mussels 27 Risotto, squid ink, fresh micro parsley, virgin olive oil, sweet onion PESCE seafood Butter-Poached Sea Scallops over Silky Parsnip Puree 30 Lemony watercress & parsley salad, virgin olive oil Oven-Roasted Cod Loin with Myer Lemon and Castelvetrano Olive Relish 30 Sicilian olive oil, wild arugula, citrus gremolata with almonds Cioppino- Delicate Italian Braise of Scallops, Littlenecks, Squid, and New 30 Brunswick Baby Shrimp & P.E.I. Mussels in San Marzano Tomato Pomodoro - Fruity olive oil, grilled bruschetta, fresh herbs CARNE meats Wood-Grilled Veal Tenderloins with Balsamic-Glazed Onions 30 Mashed potatoes, Capezzana olive oil, fresh herbs, pan drippings, mixed greens Pan-Seared Duck Breast with Red Wine Risotto Laced with Taleggio Risotto 30 made with Chianti & finished with tangy taleggio cheese from Lombardy Wood-Grilled Spareribs “Scottadito” with Roasted Westport Turnip and 28 Butternut Squash-Sweet and spicy pan drippings, fresh rosemary, virgin olive oil, mixed organic greens Wood-Grilled Grilled Pork Tenderloin with a Medley of Mushrooms 28 Aged balsamic, fresh rosemary, pan drippings, mashed potatoes, mixed greens Wood-Grilled Homemade Italian Sausages with Roasted Sweet Cauliflower & 28 Peppery Green Lentils – white wine, lemon zest, fresh parsley, Capezzana Olive Oil Crispy Chicken over Pasta Fagioli 28 Buttered noodles, parmigiano-reggiano, fresh herbs, olive oil Venetian Curried Chicken Stew with Aromatic Rice & Cracklings 29 Root vegetables, walnuts, fresh coriander, virgin olive oil White Wine Braised Veal Cheeks with Tender Green Lentils & Crispy 30 Pancetta- slow-braised lentils with carrots, fennel, onion & Pancetta, mixed greens Wood-Grilled Bistro Steak in a Red Wine and Porcini Reduction-Regaleali olive 30 oil, mashed potatoes, mixed organic greens Wood-Grilled Delmonico Steak “Pizzaiolo” – 16 oz . ribeye steak topped with roasted 39 San Marzano tomatoes and sweet garlic with roasted potatoes, mixed organic greens from Baby Greens Farm, olive oil, sea salt CONTORNI vegetables- simply prepared native vegetables of the season Pan-Roasted Broccoli Rabe Sea salt, olive oil, garlic, hot pepper 9 Roasted Native Cauliflower olive oil, garlic, anchovy, hot pepper, sea salt, parsley 7 Pan-Roasted Celery Root with Whole-Grain Mustard- fresh parsley 7 Broccoli Garlic, hot pepper, parmigiano, olive oil 7 Roasted Sweet Beets with Fresh Grated Horseradish & Tuscan Olive Oil 7 Creamy Mashed Red Bliss Potatoes 9 Roasted Butternut Squash & Westport Turnips- mashed and roasted with olive oil 7 BACARO 262 SOUTH WATER STREET PROVIDENCE, R.I. 02903 401-751-3700 DOLCE **All of the desserts at Bacaro are made to order. The desserts marked with ** require longer cooking times and need to be ordered with the entrée course to allow time for baking. Bombolini 10 Little warm doughnuts tossed in cinnamon-sugar with homemade hot chocolate Cannoli Cones 10 Sweetened ricotta, orange water, rose water, chocolate chips, candied fruit, pistachios in marsala-scented cones **Carozza Dolci 12 Pan-seared chocolate bread pudding with With sweetened mascarpone Bacaro Candy Bar 12 Milk chocolate and peanut butter mousse with sugared peanuts & homemade toasted marshmallow ice cream Aromatic Rose Geranium Panna Cotta 11 Strawberry coulis, crème anglaise Flourless Chocolate Espresso Torte with Vanilla Ice Cream 13 Honey-Tangerine Granita 10 Assortment of Bacaro Homemade Chocolates 10 **Mini Ice Cream Sandwiches 12 An assortment of made to order cookies and vanilla ice cream **Gingerbread Babycake 13 Coffee crème anglaise & Swiss chocolate ice cream **Honey Tangerine & Persimmon Tart for Two 18 Rustic crostata persimmons drizzled with crystallized honey and sicilian olive oil served with vanilla crème anglaise **Pear & Walnut Crisp Tart for Two 18 Rustic crostata of pears with vanilla crème anglaise **Fuji Apple Crisp Tart for Two 18 Rustic crostata of crisp fuji apples with vanilla crème anglaise Homemade Ice Cream $11 Churned in house daily Vanilla Ice Cream David Gold’s Swiss Chocolate Almond Ice Cream Swiss Chocolate Ice Cream Affogato - vanilla ice cream drowned in espresso Scotsman- vanilla ice cream drowned in Macallan 15 yr old scotch- $18 BACARO 262 SOUTH WATER STREET PROVIDENCE, R.I. 02903 401-751-3700 CAFÉ e ESPRESSO Illy Cappuccino 4 Illy Espresso 3 Illy Café Americano 3 HERBAL & IMPORTED TEAS Alfalfa-Mint 4 Lemon Ginger 4 Chamomile 4 Darjeeling 4 Orange Spice 4 Earl Grey 4 English Breakfast 4 Gun Powder Green 4 BACARO CHOCOLATES All of our chocolates are made in house Qty Item Each Dark Chocolate Covered Caramel with Sea Salt 1.50 Pairing suggestion: Marolo Chamomile Grappa 10.00 Grappa-Scented Bittersweet Chocolate 1.50 Pairing suggestion: Carpene Malvolti Bianca 6.50 Milk Chocolate Covered Peanut Butter Crisp 1.50 Pairing suggestion: Carpene Malvolti Vecchia 8.00 Milk Chocolate with Hazelnut Praline Ganache 1.50 Pairing suggestion: Nardini Mandorla 10.00 65% Venezuelan Dark Chocolate 1.50 Pairing suggestion: