Bacco Italian Restaurant

Iron pan pizza. Italian san marzano plum tomatoes, mozzarella cheese, XVOO and flavorful cheeses.

Fresh mozzarella cheese, garden tomatoes, fresh basil and XVOO.

Artichoke hearts, roasted red peppers, Kalamata olives, mushrooms, garlic, plum tomatoes and mozzarella cheese.

Sausage, mushrooms, garlic, mozzarella cheese, plum tomatoes and oregano.

Sauteed spinach, garlic, parmigiano, mozzarella and gorgonzola cheese.

Fresh broccoli, garlic, mozzarella and parmigiano cheese.

Fresh ricotta, mozzarella cheese, sliced garden tomatoes, white onions, garlic and fresh basil.

Pesto, garlic, fresh mozzarella cheese, parmigiano and calamata olives.

Grilled chicken, hot sauce, caramelized onions and mozzarella cheese.

Thin crust Iron pan tomato pie with TANGY San Marzano tomatoes, oregano and garlic, Parmigiano cheese- XVOO.

Thin crust Iron Pan Pizza, plum tomatoes, fresh mozzarella cheese and fresh basil-XVOO.

Thin crust Iron Pan pizza, vodka sauce, fresh mozzarella cheese and fresh basil-XVOO.

Hot Italian peppers, special stuffing, topped with melted provolone, Parmigiano cheese and XVOO.

Eggplant topped with fresh mozzarella, Parmigiano cheese and San Marzano pomodoro with fresh basil.

Crispy fried calamari and zucchini tossed with a piquant pepper sweet n’ sour served with marinara sauce.

Grilled large shrimp wrapped with prosciutto finished with a black cherry-balsamic glaze.

Housemade meatballs with fresh Pomodoro and ricotta cheese.

Grilled thin rope Italian sausage with sauteed broccoli rabe-XVOO.

Oven roasted PEI mussels with chickpeas, sea salt, butter, garlic, Moscato, XVOO with crostini.

Sauteed spinach, crimini mushrooms and garlic over house-made grilled polenta cake- XVOO.

Grilled flatbread with fresh mozzarella, ricotta cheese, heirloom grape tomato bruschetta and baby arugula drizzled with balsamic glaze and XVOO.

Baby clams and shrimp, garlic-butter, white wine, tangy Romano sauce with crostini.

Romaine lettuce, shaved radicchio, garlicky caesar dressing, Parmigiano crisp, croutons and XVOO.

Creamy burrata mozzarella cheese with almond slivers over spring mix greens and roasted peppers, crostini drizzled with balsamic glaze and XVOO.

Shaved Brussel sprouts with seasonal berries, shaved Parmigiano, toasted pinoles and lemon-XVOO with balsamic drizzle.

Baby arugula, pears, prosciutto, white onions and gorgonzola tossed with XVOO- lemon vinaigrette.

Garden greens, grape tomatoes, red onions, shaved carrots, olives tossed with red wine vinaigrette-XVOO with Parmigiano crisps.

Oven roasted chicken wings, caramelized onions, roasted garlic and “Fired Up” hot sauce.

Oven roasted chicken wings with a sweet and spicy glaze.

Fresh ricotta, mozzarella, Parmigiano cheese and Parma ham served with a side of marinara sauce.

Fresh ricotta, mozzarella, Parmigiano cheese and your choice of any three toppings served with a side of marinara sauce.

Slow-roasted Angus beef brisket with a garlic crust served with caramelized onions, melted sharp provolone cheese and roasted garlic horseradish sauce served with crunchy tater tots with.

Chicken cutlet topped with garlicky spinach, sharp provolone and long hots served with seasoned fries.

House-made meatballs topped with sharp provolone cheese and Pomodoro sauce served with tater tots with parmesan dust.

House-made pappardelle pasta tossed with our rich Bolognese topped with fresh ricotta cheese and basil.

House-made shrimp and crab stuffed cannelloni shells finished with a bay shrimp-lobster blush.

House-made ricotta gnocchi tossed with roasted grape tomatoes, caramelized onions, Prosecco, butter and fresh basil.

Large rigatoni with a ragu of beef short-rib, diced carrots, red onions, grape tomatoes, cabernet and shaved Parmigiano.

Sauteed shrimp, clams, scallops and mussels with garlic in tangy San Marzano marinara sauce.

Garganelli pasta tossed with shiitake mushrooms, diced prosciutto, San Marzano rosa sauce with peas, cracked black pepper and Parmigiano.

House-made tagliatelle tossed with sausage, mushrooms San Marzano marinara sauce and Parmigiano.

Baby rigatoni baked with ricotta, mozzarella cheese and “Sunday gravy” served with Nonna’s meatballs.

Layered with ricotta, mozzarella and Parmigiano cheeses and San Marzano Pomodoro served with drunken penne.

Tender beef rolls stuffed with prosciutto, fontina cheese and seasoned bread crumbs served over orzo pasta and San Marzano Pomodoro.

Saute of veal medallions and shrimp in a brown butter Madiera wine reduction served over polenta cake and asparagus.

Tender chicken medallions sauteed with sausage, garlic, grape tomatoes, black olives, tangy peppers and onions with a white wine butter sauce served over angel hair pasta.

Panko-Parmigiano crusted pan-fried cutlet finished with fresh mozzarella and San Marzano Pomodoro served with drunken penne.

Panko-Parmigiano crusted pan-fried cutlet finished with fresh mozzarella and San Marzano Pomodoro served with drunken penne.

French cut chicken breast stuffed with sauteed of spinach and garlic topped with prosciutto and fontina cheese in a sage brown-butter sauce served with a potato croquette.

Tender veal medallions sauteed in a white wine lemon broth with prosciutto, artichoke hearts, grape tomatoes and capers topped with melted provolone served over orzo pasta.

Italian meatloaf “Bacco style” served over roasted garlic smashed potatoes with melted mozzarella cheese and a mushroom marsala sauce served with broccolini.

Tenderly braised pork shank served over a creamy Parmigiano risotto with mushrooms & peas.

Whole wheat or gluten-free pasta, tossed with fresh zucchini, carrots, peas, asparagus, mushrooms, grape tomatoes and roasted garlic with XVOO.

Grilled filet of salmon served over butternut squash puree with grilled asparagus.

Seasoned grilled chicken breast finished with a San Marzano Pomodoro sauce, Kalamata olives, garlic, onions, capers and Italian seasonings served with broccolini.

Pan-seared filet of Atlantic salmon with minced garlic crust and a maple-marmalade glaze served over cauliflower mash with balsamic drizzle.

Baked North Atlantic haddock filet finished with a house-made caponata over grilled polenta cake.

Pan-seared tilapia filet topped with a garlicky shrimp scampi served over fresh herb risotto with broccolini.

Walnut crusted Icelandic white cod finished in a tarragon cream served over orzo and asparagus.

Pan-seared Meyers farm carved sirloin steak over cauliflower mash with a port wine sauce served with broccolini.

Grilled 14 oz. Duroc farms centre cut pork chop with a bourbon-brown sugar demi-glaze over butternut squash puree and grilled asparagus.

Grilled lamb chops with a pistachio-pesto crust with a black cherry balsamic glaze served with cabbage saute and fingerling potatoes.

Grilled 8 oz. filet mignon wrapped with bacon finished with a trifoliata mushroom sauce over grilled polenta cake with broccolini.

Available only before 3:00 pm.

Available anytime Sunday-Thursday and before 3:00 pm Friday & Saturday.

Available anytime Sunday-Thursday and before 3:00 pm Friday & Saturday.

Whole wheat or gluten-free pasta, tossed with fresh zucchini, carrots, peas, asparagus, mushrooms, grape tomatoes and roasted garlic with XVOO.

Grilled filet of salmon served over butternut squash puree with grilled asparagus.

Seasoned grilled chicken breast finished with a San Marzano Pomodoro sauce, Kalamata olives, garlic, onions, capers and Italian seasonings served with broccolini.

House-made pappardelle pasta tossed with our rich Bolognese topped with fresh ricotta cheese and basil.

House-made shrimp and crab stuffed cannelloni shells finished with a bay shrimp-lobster blush.

House-made ricotta gnocchi tossed with roasted grape tomatoes, caramelized onions, Prosecco, butter and fresh basil.

Sauteed shrimp, clams, scallops and mussels with garlic in tangy San Marzano marinara sauce.

Garganelli pasta tossed with shiitake mushrooms, diced prosciutto, San Marzano rosa sauce with peas, cracked black pepper and Parmigiano.

House-made tagliatelle tossed with sausage, mushrooms San Marzano marinara sauce and Parmigiano.

Baby rigatoni baked with ricotta, mozzarella cheese and “Sunday gravy” served with Nonna’s meatballs.

Layered with ricotta, mozzarella and Parmigiano cheeses and San Marzano Pomodoro served with drunken penne.

Saute of veal medallions and shrimp in a brown butter Madiera wine reduction served over polenta cake and asparagus.

Tender chicken medallions sauteed with sausage, garlic, grape tomatoes, black olives, tangy peppers and onions with a white wine butter sauce served over angel hair pasta.

Tender veal medallions sauteed in a white wine lemon broth with prosciutto, artichoke hearts, grape tomatoes and capers topped with melted provolone served over orzo pasta.

Hot Italian peppers, special stuffing topped with melted provolone cheese, Parmigiano and EVOO.

Crispy calamari, your choice of tangy or mild, with marinara and sweet n’ sour.

Tender mussels in a white or spicy red sauce.

Baked clams coated in seasoned bread crumbs with zesty bacon and lemon wine broth.

Romaine hearts dressed with our homemade caesar dressing topped with crusted Parmigiano.

Garden greens, tomatoes, onions, green peppers and black olivie in evoo vinaigrette.

Italian meats and cheeses, grilled vegetables and olives.

Eggplant stuffed with ricotta, mozzarella and Parmigiano cheese topped with fresh basil finished with Pomodoro sauce.

Fresh clams in red or white sauce.

Tender gnocchi tossed in our drunken vodka sauce.

Baby rigatoni tossed with asparagus tips, prosciutto, fresh ricotta and mozzarella cheese in a lite Parmigiano cream.

Housemade ricotta gnocchi tossed with Parmigiano, mozzarella and gorgonzola cream topped with baby arugula.

Sauteed broccoli with EVOO and garlic.

Rigatoni with rich Bolognese and fresh basil.

Pan fried with classic Pomodoro sauce and fresh basil.

Pan fried with classic Pomodoro sauce and fresh basil.

Sauteed and finished with a lemon-caper white wine sauce served with potato croquette.

Sauteed and finished with a lemon-caper white wine sauce served with potato croquette.

Sauteed with cherry peppers, sausage, Kalamata olives and capers in a white wine tomato broth.

Sauteed with cherry peppers, sausage, Kalamata olives and capers in a white wine tomato broth.

Chicken breast sauteed in white wine lemon broth with prosciutto, artichoke hearts, grape tomatoes and capers topped with melted provolone cheese.

Chicken breast sauteed in white wine lemon broth with prosciutto, artichoke hearts, grape tomatoes and capers topped with melted provolone cheese.

Housemade eggplant parmigiana.

Salmon filet finished with a lemon-butter caper sauce.

Grilled Italian sausage, peppers and onions.

Sauteed shrimp, clams, scallops and mussels with garlic in a tangy marinara sauce.