Bacio Chico Menu

Marinated sesame noodles, carrot, broccolini, red onion and red bell pepper. (v)

Roasted beets, carrots, broccolini and blueberries. Garnished with roasted whole almonds in a balsamic vinaigrette (gf, v)

with coconut oil and salt (gf, v)

Rubbed with dried and fresh herbs, thinly sliced (gf)

Slow-braised shoulder, shredded then slathered and crisped in our five-spice mop barbecue sauce (gf)

Diestel ground turkey, cauliflower rice, spinach and spices (gf)

Organic Hodo Soy tofu grilled and marinated in sesame, chili flake, peanut and cilantro (gf, v)

Layered polenta with roasted mushrooms onion and red bell pepper. pesto, mozzarella, marinara and shredded pecorino (gf)

Gluten-free penne, four cheese cream sauce, spices (gf)

grilled and roasted seasonal vegetables lightly seasoned *GF*

Salmon seared with lemon Dijon glaze

Llano Seco 5-spice Pulled Pork // Asian cabbage slaw with mint, cilantro, and jalepeno // Thai noodle salad with broccoli, carrots, red onion in a tamari ginger vinaigrette, peanuts. Creamy sriracha and Hot & Sour sauce on the side.

Garlic Ginger Tofu // Asian cabbage slaw with cilantro, mint, jalapeño with a plant-based creamy dressing // Thai Noodle Salad with marinated sesame noodles, carrots, red onion and bell pepper, broccolini, peanuts

Power Salad with roasted beets, carrots, broccolini & almonds in a balsamic dressing // Seasonal Rice Salad // Seasonal Vegetables

Grilled tofu, Asian slaw, Kimchi, sriracha dressing (v)

Deconstructed: white cheddar, roasted peppers, grilled onions, greens, pickles, mayonnaise, dijon

(serves 1 as an entree, 2+ as a side salad) Field greens, pepita brittle, seasonal market goods, scallion and cucumber in a citrus vinaigrette (gf, v)

Chocolate, oats, coconut, dried cranberry, pecan, gluten free

(16 oz bottle) lemon, mayo, olive oil, black peppercorn, garlic (gf)

(12 oz)

(350 mL)

(12oz)

(12oz)