Mista Salad

Seasonal baby greens tossed in housemade sun-dried tomato vinaigrette, crumbled goat cheese and toasted pine nuts

Lemon Parmesan Salad

Crisp romaine lettuce and ripe grape tomatoes tossed in a lemon and parmesan dressing with garlic croutons and grated Parmigiano-Reggiano cheese

Sweet Potato & Andouille Soup

A hearty, rich soup of roasted Louisiana sweet potatoes and locally made spicy andouille sausage

Truffle Fettuccine

Fresh housemade fettucine tossed in Umbrian black truffle sauce and topped with shaved Parmigiano- Reggiano cheese

Vermouth Steamed Mussels

Prince Edward Island mussels steamed open with sweet vermouth, red onions, imported pancetta, garlic and tomatoes. Served with toasted ciabatta bread

Creole Calamari

Calamari dusted in a lightly spiced flour, flash fried, served with crumbled feta cheese and a spicy marinara dipping sauce

Truffled Egg

A flash fried soft boiled egg served on bruschetta with truffled gorgonzola cream sauce and baby arugula

Soup of the Day

Soup made daily using the freshest ingredients

Bacco Eggs

A Bacco twist on the classic eggs Benedict. Featuring imported prosciutto di Parma, English muffins, 2 poached eggs, creamy hollandaise sauce and sautéed asparagus

Seafood Omelet

Made to order, 3 egg omelet with fresh Louisiana seafood, mozzarella cheese and a hint of Creole spices

Hickory Grilled Redfish

Fresh redfish fillet grilled on a hickory fire and served over spaghetti squash with baby green beans and topped with a poached egg, Louisiana lump crabmeat, and creamy hollandaise sauce

Lobster Ravioli

Housemade ravioli filled with Maine lobster and Gulf shrimp, tossed in a champagne butter sauce and garnished with caviar

Garlic and Rosemary Pork Tenderloin

Pork tenderloin marinated in garlic and rosemary, hickory grilled and served with wilted escarole, rustic mashed potatoes and a sweet & sour prune sauce

Roasted Chicken & Stracci

Housemade pasta rags tossed with roasted chicken morsels, fresh greens and basil in a light tomato sauce and garnished with Parmigiano-Reggiano cheese

Bacco Shrimp

Bacco’s twist on a New Orleans favorite! Jumbo Louisiana Gulf shrimp served New Orleans style, in a peppery sauce of garlic, fresh rosemary, Abita Amber beer, and Creole seasonings finished with butter. Served with toasted ciabatta bread for dipping

Osso Bucco

Bone in, slow braised veal shank, served over saffron risotto and finished in a rich sauce with hints of citrus and clove

Louisiana Shrimp Bolognese

Our housemade fettuccine tossed in a light seafood tomato sauce with fresh vegetables and Gulf shrimp

Eggplant & Penne

Roasted fresh eggplant and tomatoes sauteed with white wine and marinara, tossed with housemade mozzarella, fresh basil, and imported penne pasta

Bayou Oysters Carbonara

Fresh Louisiana P & J oysters and crispy imported pancetta, in a creamy sauce of Creole butter and Parmesan cheese, all tossed with imported rigatoni pasta

Fried Shrimp and French Fries

Crispy fried Gulf shrimp and french fried potatoes

Chicken Alfredo

Tender roasted chicken and creamy alfredo sauce served over penne pasta

Penne Pasta with Marinara

Imported penne pasta with housemade marinara sauce

Shrimp Remoulade

A traditional New Orleans remoulade with crisp romaine lettuce, boiled eggs, fresh tomatoes, spicy boiled Gulf shrimp and a classic tangy remoulade sauce

Truffle Fettuccine

Fresh housemade fettucine tossed in Umbrian black truffle sauce and topped with shaved Parmigiano- Reggiano cheese

Creole Calamari

Calamari dusted in a lightly spiced flour, flash fried, served with crumbled feta cheese and a spicy marinara dipping sauce

Carpaccio

A Venetian favorite! Prime beef tenderloin served paperthin, topped with peppery greens, shaved Parmigiano- Reggiano and drizzled with white truffle oil

Lemon Parmesan Salad

Crisp romaine lettuce and ripe grape tomatoes tossed in a lemon and parmesan dressing with garlic croutons and grated Parmesan-Reggiano cheese

Shrimp Bisque

Fresh Louisiana Gulf shrimp in a creamy tomato bisque

Mista Salad

Seasonal baby greens tossed in housemade sun-dried tomato vinaigrette, crumbled goat cheese and toasted pine nuts

Soup of the Day

Soup made daily using the freshest ingredients

Bacco Shrimp

Bacco’s twist on a New Orleans favorite! Jumbo Louisiana Gulf shrimp served New Orleans style, in a peppery sauce of garlic, fresh rosemary, Abita Amber beer, and Creole seasonings finished with butter. Served with toasted ciabatta bread for dipping

Hickory Grilled Redfish

Fresh redfish fillet is grilled on a hickory fire and served over spaghetti squash with baby green beans and topped with a Louisiana satsuma butter sauce

Lobster Ravioli

Housemade ravioli filled with Maine lobster and Gulf shrimp, tossed in a champagne butter sauce and garnished with caviar

Orange Chicken Salad

Pan seared, pumpkin seed-crusted chicken breasts served on roasted eggplant rounds and mixed baby greens, tossed with a zesty orange vinaigrette and topped with shaved onion

Turkey Panini

Oven roasted turkey breast, crisp pancetta, and fontina cheese grilled on rye bread panini-style, served with crispy sweet potato fries

Beef Tournedos

Two seared Black Angus beef tournedos served over scalloped potatoes, layered with Parmesan and Gorgonzola cheeses, rich chianti demi-glace, and fresh asparagus

Roasted Chicken & Stracci

Housemade pasta rags tossed with roasted chicken morsels, fresh greens and basil in a light tomato sauce and garnished with Parmigiano-Reggiano cheese

Louisiana Shrimp Bolognese

Our housemade fettuccine tossed in a light seafood tomato sauce with fresh vegetables and Gulf shrimp

Eggplant & Penne

Roasted fresh eggplant and tomatoes sauteed with white wine and marinara, tossed with housemade mozzarella, fresh basil, and imported penne pasta

Sausage & Peppers

Fresh Italian sausage, housemade marinara, and roasted bell peppers tossed with imported penne pasta, toasted garlic, and fresh oregano | Three course lunch includes choice of soup or salad and featured dessert:

White Chocolate & Cranberry Bread Pudding

Served warm with spiced anglaise and toasted pistachios

Truffle Fettuccine

Fresh housemade fettucine tossed in Umbrian black truffle sauce and topped with shaved Parmigiano- Reggiano cheese

Vermouth Steamed Mussels

Prince Edward Island mussels steamed open with sweet vermouth, red onions, imported pancetta, garlic and tomatoes. Served with toasted ciabatta bread

Creole Calamari

Calamari dusted in a lightly spiced flour, flash fried, served with crumbled feta cheese and a spicy marinara dipping sauce

Truffled Egg

A flash fried soft boiled egg served on bruschetta with truffled gorgonzola cream sauce and baby arugula

Seared Tuna

Black sesame seed crusted tuna is seared rare and served around baby greens with peppery radish sprouts. Paired with a spicy sauce of Creole mustard and fresh grated horseradish

Carpaccio

A Venetian favorite! Prime beef tenderloin served paperthin, topped with peppery greens, shaved Parmigiano- Reggiano and drizzled with white truffle oil

Foie Gras

Seared foie gras on hickory grilled bruschetta alongside fresh bitter greens with a pear and pepper chutney

Shrimp Pesto Bruschetta

Louisiana Gulf shrimp served atop toasted ciabatta bread and topped with a citrus and herb pesto

Mista Salad

Seasonal baby greens tossed in housemade sun-dried tomato vinaigrette, crumbled goat cheese and toasted pine nuts

Lemon Parmesan Salad

Crisp romaine lettuce and ripe grape tomatoes tossed in a lemon and parmesan dressing with garlic croutons and grated Parmigiano-Reggiano cheese

Sweet Potato & Andouille Soup

A hearty rich soup of roasted Louisiana sweet potatoes and locally made spicy andouille sausage

Special Salad

Our daily salad using the freshest ingredients

Soup of the Day

Soup made daily using the freshest ingredients

Hickory Grilled Redfish with Louisiana Crabmeat

Fresh fillet of redfish grilled on a hickory fire and served over spaghetti squash with baby green beans. Topped with Louisiana crabmeat and satsuma butter sauce

Lobster Ravioli

Housemade ravioli filled with Maine lobster and Gulf shrimp, tossed in a champagne butter sauce and garnished with caviar

Garlic and Rosemary Pork Tenderloin

Pork tenderloin marinated in garlic and rosemary, hickory grilled and served with wilted escarole, rustic mashed potatoes and a sweet & sour prune sauce

Roasted Chicken & Stracci

Housemade pasta rags tossed with roasted chicken morsels, fresh greens and basil in a light tomato sauce and garnished with Parmigiano-Reggiano cheese

Bacco Shrimp

Bacco’s twist on a New Orleans favorite! Jumbo Louisiana Gulf shrimp served New Orleans style, in a peppery sauce of garlic, fresh rosemary, Abita Amber beer, and Creole seasonings finished with butter. Served with toasted ciabatta bread for dipping

Osso Bucco

Bone in, slow braised veal shank, served over saffron risotto and finished in a rich sauce with hints of citrus and clove

Louisiana Shrimp Bolognese

Our housemade fettuccine tossed in a light seafood tomato sauce with fresh vegetables and Gulf shrimp

Eggplant & Penne

Roasted fresh eggplant and tomatoes sauteed with white wine and marinara, tossed with housemade mozzarella, fresh basil, and imported penne pasta

Bayou Oysters Carbonara

Fresh Louisiana P&J oysters and crispy imported pancetta, in a creamy sauce of Creole butter and Parmesan cheese, all tossed with imported rigatoni pasta

Tuna and Polenta

Fresh Gulf Yellowfin tuna is seared medium rare and served over herbed polenta and topped with Louisiana Gulf shrimp, roasted red peppers and sun-dried tomato sauce

Filet Mignon

Black Angus filet mignon topped with truffled butter and chianti demi-glace alongside wilted spinach, roasted fingerling potatoes and sautéed baby vegetables

Seared Foie Gras

Garlic Shrimp Sauté

Louisiana Lump Crabmeat

Sautéed Asparagus

Parmesan Potatoes

Fresh Market Vegetables

Tiramisu

Layers of ladyfingers dipped in an Italian espresso topped with a light mascarpone cream and garnished with whipped cream and shaved dark chocolate

Panna Cotta

A light, silky eggless vanilla custard topped with a sweet Louisiana satsuma sauce

Lemon Ice Box Pie

Cool and creamy lemon pie, with lightly sweetened graham cracker crust, finished with fresh berries and raspberry coulis

Mr. Ralph’s Ice Cream Sandwich

Layers of rich chocolate cake filled with vanilla bean ice cream, drizzled with espresso chocolate & caramel sauces and dusted with powdered sugar

Bacco Cioccolato

Rich Callebaut chocolate custard flavored with Framboise and raspberry compote, topped with shaved chocolate and whipped cream

Seasonal Sorbets

Please ask your server for today’s selections

Bacco Coffee

Nocello and DeKeuper Dark Creme de Cacao, rich coffee and freshly made whipped cream