Bacaro Menu

Organic greens tossed in a citrus vinaigrette on a bed of roasted beets and oranges with Ewe's milk feta, toasted oats & walnuts

Lemon, virgin olive oil, fresh coriander, speck

Fresh fennel, orange segments, virgin olive oil, parsley, sweet red onion, micro greens

Cut ribbons of baby romaine & radicchio in a red wine & honey vinaigrette with gorgonzola picante & roasted walnuts on a bed of roasted native beets

Wild arugula, Ciacci Tuscan olive oil, aged balsamic, Malden sea salt

Pasteurized egg, lemon, Tuscan olive oil, wine vinegar, Pecorino Romano, black pepper

Balsamic vinaigrette, red wine vinaigrette, bacaro vinaigrette wine vinegars with virgin olive oil, romano, garlic, sun dried tomatoes

Wild arugula, fresh fennel, Sicilian blood orange oil, citrus vinaigrette

*Garlic, white wine, fresh herbs *San Marzano pomodoro, garlic, hot pepper, fresh herbs *San Marzano pomodoro, sausage, rabe, garlic, hot pepper

Tender octopus, sautéed spinach, grilled radicchio, drizzled with honey & balsamic, white beans

Crispy crepe topped with paper thin slices of truffle-scented dry cured beef, shaved Parmigiano-Reggiano and wild arugula dressed with Ciacci Tuscan olive oil, sea salt and balsamic vinegar

Goat's milk cheese, fresh rosemary, caramelized onion, hot pepper

basil, tomato, 2 cheeses

pizza margherita with spicy soppressata

spicy San Marzano tomato pomodoro, 2 cheeses, fresh parsley

fresh egg tagliatelle, butter, Parmigiano-Reggiano, truffle-scented egg, mushroom

Parmigiano-Reggiano, San Marzano tomatoes

Parmigiano-Reggiano, radicchio, fresh cracked black pepper

Fish of the day, fresh thyme, Ciacci Tuscan olive oil, toasted bread crumbs & lemony aioli

Cream, Parmigiano-Reggiano, mozzarella, ricotta, fontina Val d'Aosta, fresh parsley

Risotto, garlic sausage, chicken, sweet onion, curry & fresh coriander

Broccoli rabe, chicken stock, hot pepper, grated Del Monoco provolone in a buttery garlic sauce

Spinach and ricotta filled crepes baked in a San Marzano tomato pomodoro with Parmigiano-Reggiano

San Marzano tomatoes, fresh oregano, Taggiasca olives, capers, sweet onions, Ciacci Tuscan olive oil & aromatic jasmine rice

Delicate Italian braise of scallops, littlenecks, squid, shrimp & pesci in San Marzano tomato pomodoro with Ciacci Tuscan olive oil, grilled bruschetta, fresh herbs

Pan-roasted in aged red wine vinegar with fresh sage & pan drippings, mashed potatoes & mixed organic greens

Roasted Westport turnip & butternut squash, sweet and spicy pan drippings, fresh rosemary, Tuscan olive oil, mixed organic greens

Buttered noodles, Parmigiano-Reggiano, fresh herbs, Ciacci Tuscan olive oil

On a nest of pan-roasted celery root with fresh horseradish, rocket & roasted potatoes

Aromatic red-wine braised cabbage & roasted potatoes, mixed organic greens

Sweet & spicy pan drippings, creamy mashed potatoes

Red wine and porcini reduction, virgin olive oil, fresh herbs, mashed potatoes, organic greens

Composed vegetable salads and Home-made Picklings

Over creamy polenta with crispy savoy cabbage

sea salt, Ciacci Tuscan olive oil, garlic, hot pepper

grated orange zest and pistachios

Olive oil, garlic, anchovy, hot pepper, sea salt, parsley

Chocolate Pastry filled with dulce de leche, topped with dark chocolate ganache & Malden sea salt

Little warm doughnuts filled with hazelnut-scented chocolate pastry cream, dusted with powdered sugar

Vanilla ice cream with salted banana caramel

Toasted coconut ice cream

Rustic tart with vanilla crème anglaise

Rustic tart topped with Almond scented Mascarpone & vanilla crème anglaise

Chestnut flour cake made with virgin olive oil, golden raisins, pignoli nuts

Citrus vodka, triple sec, fresh lime juice, cranberry juice (guest is advised to shake over ice)

Lemon vodka, fresh lemon juice, simple syrup (guest is advised to shake over ice)

A Café Giacosa original made with Hendrick's gin

Courvoisier, Cointreau, fresh squeezed lemon juice with a sugared rim

Pomegranate liqueur, orange vodka, splash of cranberry juice

Vodka, white peach puree, splash of prosecco

Made fresh to order

Vodka or Gin, fresh muddled basil, Rose's lime juice

Our spin on the Polynesian classic Mai Tai, Light rum, dark rum, orange and pineapple juices

Citrus vodka, fresh lemonade, pomegranate liqueur

Where France meets Italy, elderflower liqueur, prosecco, fresh mint, fresh lemon juice

The 'wrong' Negroni recipe. A refreshing apperitivo of prosecco, Campari, and sweet vermouth

Soave Superiore, Elderflower liqueur, club soda served over ice

Prosecco with a splash of Aperol served over ice

Harry's Bar classic of Prosecco and white peach puree

Grapefruit Vodka, Campari, fresh squeezed grapefruit juice

Grapefruit vodka, sparkling orange soda water

Campari, Sweet Vermouth, club soda served over ice

Carmelized onions and Guanciale

Served on toasted brioche with house-made jam

Buffalo mozzerella, sea salt, cracked black pepper

Sweet and spicy sauce, rosemary

Crisp eggplant, warm buffalo mozzerella, tomato, basil, Ciacci Olive oil

Lemon zest and fresh thyme, Ciacci olive oil

served with spicy mustard, grain mustard, and fresh grated horseradish

Breaded and fried risotto stuffed with mozzarella, served with aged balsamic and touch of truffle oil.

Small griddled sandwich of Prosciutto di San Daniele, tallegio cheese and rocket

Served with lemony aioli and Soar-slow cooked onions with wine vinegar and bay leaf

fatback cured with sea salt and rosemary from the town of Colonnata Tuscany

drizzled with Horseradish Crema & Chives

Pasteurized, semi soft cow's milk cheese produced in Monte Grappa in Veneto

Unpasteurized, 24 month aged, old cow's milk cheese produced in Parma Italy

This "mountain style" soft, sharp, marbled blue cheese is made with pasteurized cow's milk. Produced in Lombardy

Pasteurized, semi soft cow's milk cheese with nutty notes. Produced in Lombardy

Sharp flavor, pasteurized cow's milk cheese. Aged for 18 months, produce with milk from Cremona

Semi-hard, unpasteurized cow's milk cheese. Spicy, sweet notes and buttery finish. Produced in Naples.

Firm, pasteurized aged cow's milk cheese. Nutty, strong, sweet flavors. Produced in Veneto

Pasteurized Buffalo milk cheese. Mild floral, milky, tangy flavor. Produced in Campania

Firm, pasteurized sheep's milk cheese with pungent notes of white and black truffles. Sweet, earthy trufflle flavor. Produced in Tuscany

soft ripened, pasteurized mixture of cow and sheep's milk. Creamy with a balance of sweet and salty , subtle earth and mild grass nodes. Produced in Piedmont

Semi firm, pasteurized Organic cow's milk cheese. Alpine influence bringing , buttery, nutty and grassy flavors. Produced by Thistle Hill Farm in Vermont

Soft, pasteurized Sheep's milk cheese. Marinated in herb infused olive oil. served with drizzled aged balsamic vinegar, sea salt and Ciacci olive oil.

Rich, salt cured ham from San Daniele Italy

mild and smooth sausage from Bologna

Rich and robust salumi flavored with fennel and salt.

Sweet, gently smoked ham produced in the mountain region of Alto Adige

Air-dried spicy salame

Course ground pork salami produced in the influence of the Friuli region in Northeastern Italy

Mild spiced course ground pork salami produced in the influence of the Fruili region of Northeastern Italy

inspired by an old world classic hunter's sausage, mild spiced feral swine mixed with heritage pork.

Prosciutto di Parma, Finocchiona, Taggiasca Olives, Parmigiano-Reggiano, Gorgonzola Dolce, Marinated Mushrooms, White Anchovies Cornichons, Roasted Nuts with Honey and Assorted Jams (Serves 2 people)

An assortment of the Chef's selection to include Rhode Island's own Danielle Company's Finnocchiona, Hot Salami Casalingo with Mostarda Fruits, New England Charcuterie Wild Boar Salame, Mole Salame, Tartufo Salame, Bacaro's Country-Style Pork Pate, Bacaro's Chicken Liver Pate, Assorted Homemade Picklings & Crostini (Serves 2-4 people)

An assortment of the Chef's selection served with homemade Jams, assorted spiced nuts, dried fruit & toasted breads (Serves 2-4 people)

Oil cured from Liguria

from Puglia

from Puglia

From Lazio

From Lazio

Mixture of olives

Choose preparation below. *San Marzano pomodoro, garlic, white wine, fresh herbs *San Marzano pomodoro, sausage, rabe, garlic, hot pepper

Italian vegetable & bread soup with white beans, Tuscan kale, Parmigiano-Reggiano, Tuscan olive oil

*Balsamic vinaigrette *red wine vinaigrette *Bacaro vinaigrette wine vinegars with Ciacci Tuscan olive oil, Romano, garlic, sun dried tomatoes

Lemon, virgin olive oil, fresh coriander, speck

An assortment of carrot, golden beet, celery root, parsnips, Westport turnips & Jerusalem artichokes tossed in an apple cider, local honey & mustard vinaigrette with wild arugula, honey crisp apples, fresh coriander & toasted pumpkin seeds

Fresh egg tagliatelle in rich European-style butter with Parmigiano-Reggiano, white truffle-scented egg, mushroom duxelles

Cream, Parmigiano-Reggiano, mozzarella, ricotta, fontal, tomato, fresh parsley

Parmigiano-Reggiano, virgin olive oil, fresh parsley

Fish of the day, fresh thyme, Ciacci Tuscan olive oil, toasted breadcrumbs & lemony aioli

Mushrooms, rosemary, sweet garlic & aged balsamic with mashed potatoes, Tuscan olive oil

San Marzano tomatoes, fresh oregano, Taggiasca olives, capers, sweet onions, Ciacci Tuscan olive oil & aromatic jasmine rice

Composed Vegetable Salads & Homemade Pickling's

Roasted cabernet grape & shallot chutney, fresh thyme, wild rocket, mashed potatoes

Sweet & spicy pan drippings, creamy mashed potatoes

Medley of mushrooms, creamy mashed potatoes, mixed organic greens in a sherry vinaigrette

Sea salt, Ciacci Tuscan olive oil, garlic, hot pepper

Sea salt, Ciacci olive oil and fresh mint

Olive oil, garlic, anchovy, hot pepper, sea salt, parsley

Chocolate Pastry filled with dulce de leche, topped with dark chocolate ganache & Malden Sea salt

Rustic tart with vanilla crème anglaise