Baci Ristorante

Little neck clams stuffed with herbed bread crumbs baked in white wine and lemon sauce.

Escargot with garlic butter and mushrooms over polenta.

Battered and fried golden brown.

Albanian skinless beef and lamb sausage, Macedonian red pepper puree, Slovenian hot peppers, Croatian dry beef salami and Kosova feta cheese.

Italian Arborio rice balls stuffed with Gorgonzola, fontina and Parmigiano.

Homemade fresh mozzarella bocconcini, wrapped with prosciutto and lighty baked with light pink sauce.

Thin slices of filet mignon served over arugula with Parmigiano and truffle oil.

Fresh homemade mozzarella with roasted Holland peppers and tomato.

A selection of smoked meats and gourmet cheeses.

Smoked Scottish salmon, with capers, onions and homemade yogurt sauce.

Ahi tuna tartar served with guacamole and sesame soy dressing and crispy wontons.

Eggplant tower with roasted peppers and fresh homemade mozzarella.

With baby romaine lettuce and house-made classic Caesar dressing.

Chopped organic field greens and vegetables in a mild balsamic vinaigrette, topped with fresh mozzarella.

Red and golden beets with onions, greens and creamy feta cheese.

Mixed baby greens, red onion and cherry tomato.

Fresh strawberries, dry cranberries, walnuts, Gorgonzola and mixed baby greens.

Traditional penne vodka.

Rigatoni with homemade ground beef tomato sauce and feta cheese.

Homemade wide noodles with shrimp, prosciutto, peas and artichoke hearts in a light pink sauce.

Italian Arborio rice with chicken, sausage, mushrooms and hot cherry peppers.

Homemade gnocchi with fresh pesto sauce and roasted peppers.

Elephant ear shaped pasta with broccoli rabe, Italian sausage, garlic and oil.

Homemade squid ink pasta with shrimp, clams, mussels, scallops and calamari in a spicy white wine sauce.

Italian Arborio rice with wild mushrooms and truffle oil.

Chicken breast battered with panko bread crumbs and Parmigiano cheese in a white wine and lemon sauce.

Chicken breast topped with prosciutto and fresh mozzarella in a light pink sauce.

Pan fried chicken breast topped with diced tomatoes, fresh mozzarella, onion and basil.

Chicken breast with artichoke hearts, portobello mushroom and sun-dried tomatoes in a white wine and lemon sauce.

Roasted Long Island duck served with orange and amaretto sauce.

Pork loin with hot cherry peppers, shiitake mushrooms, white wine, lemon, garlic and rosemary.

Lamb chops pounded and battered with panko bread crumbs and Parmigiano cheese in a white wine and lemon sauce.

Roasted rack of lamb with garlic, rosemary and a red wine demi-glaze.

With a Gorgonzola and sun-dried tomatoes sauce.

With a truffle barolo sauce.

Veal scallopine with prosciutto and sage on a bed of spinach with a cognac sauce.

Veal scallopine topped with portobello mushroom and fontina cheese in a Madeira sauce.

Scottish salmon topped with homemade pesto in a roasted Holland pepper coulis.

Pan seared ahi tuna with a peppercorn crust in a Dijon mustard sauce.

Jumbo shrimp over risotto with saffron in a garlic, lemon and white wine sauce.