Baci Bistro

Name: Baci Bistro
Address: 4 N. Washington St., 20850, MD, 20850
Telephone: 301-838-7441

4 N. Washington St., Rockville, MD 20850, US

• Tuesday: 11:00AM-9:00PM •Wednesday: 11:00AM-9:00PM •Thursday: 11:00AM-9:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •Sunday: 11:00AM-9:00PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE DAILY MENU

ANTIPASTI

Pasta e fagioli

Napoletanian beans and pasta Soup served with Extra Virgin Olive Oil

Il Vitello All’Albese

Veal Carpaccio dressed with Lemon, Extra Virgin Olive Oil and Layered with Shaved Parmesan and Salad of Frisée and Celery Hearts

Il Polipo Alla Griglia con Melanzanee Alla Griglia, Pomodoro e Salsa Al Sal

Grilled Baby Octopus served with Grilled and Marinated Eggplant, Onions Cherry Tomatoes and Salmoriglio Sauce

Insalata di Barbabietole con Formaggio di Capra, Finnochio e Condimento All

Carpaccio of Beets served with Goat Cheese, Ricotta and Fennel with Baby Arugula dressed with mint dressing

La mozzarella in carrozza

A sandwich of bread cappers and mozzarella cheese dipped in egg and fried, served with anchovy garlic sauce

PASTA

Raffaioli di Ricotta e Pecorino con Salsa di Salsiccie

Homemade Pillow Pasta stuffed with Pecorino, Ricotta and Parmesan Cheese in a Sausage Sauce

Le Fettuccine con Ragu Bolognese

Homemade Fettuccine tossed with a Slowly Cooked Bolognese Meat Ragu

Le Lasagnette Ale Porri e Mascarpone

Homemade Egg Yolk Lasagnette tossed with leeks Sausage and Mascarpone Cheese

Linguine ai gamberi

Linguine pasta tossed in a sauce of shrimp and tomato sauce

Pappaardelle All’Anantra

Home made large noodle in a sauce of stew duck with vegetables

SALUMI

Prosciutto Crudo

cured Italian ham with a creamy, smooth texture, and salty-sweet flavor served thinly sliced

Cacciatorini

little salami slightly spiced sweet, dry sausage served at a thicker slice

Speck

brined in a blend of garlic, black pepper, juniper berries, bay leaves served thinly sliced

Sopressata

peasant salami w/ ground pork pressed and dried cured w/ spices and hot pepper served thinly sliced

Capocollo Piccante

cured pork shoulder salted and air-cured with herbs and spices and hot pepper served thinly sliced

Mortadella con Pistachio

heat-cured pork sausage flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios.

Culatello

A “cream of the crop” center cut prosciutto

Soppressata Piccante

The devilish sister to the soppressata

Guanciale

Cured pork cheeks, a great taste of herbs

Mix Salumi Board

Olives Garlic & Rosemary

Olives Assorted in brine

Specialty Cheese Selection

PARMIGIANO REGGIANO VACCA ROSSA

Originally the only acceptable type of cow for creating authentic Parmigiano Reggiano cheese, the striking red vacca rossa bovine produces much higher quality milk than traditional black and white breeds. With a higher butterfat content and protein level than traditional parmesans, this Red Cow variety is reminiscent of true, old-fashioned Parmigiano. Aged for a minimum of 30 months, as opposed to the traditional 24, its nutty, fruity, and grassy

PECORINO DI FOSSA

(Pecorino cheese specially matured in caves) The Pecorino di Fossa cheese boasts a history and a tradition that makes it distinctively Italian. The sheep's milk cheeses, once matured, are closed inside large canvas sacks, made of natural fibers, and laid on layers of leaves and straw inside tuff caves approximately 13 feet deep. The tuff caves, located in Sogliano Sul Rubicone, in Romagna, are unique in their type: a small hole, of approximately

PECORINO TOSCANO

Pecorino Toscano is firm and dense in texture with a complex nutty flavor. Traditionally, this cheese is made in Tuscany, which has a long, rich cheese making history. The natural rind is dark brown, hard, and dry. The cheese is hard in texture, with a pronounced sheep flavor, and a mild finish. | Recommended Wine Pairings

TALEGGIO

The taste of this cheese ranges from mild to sharp, depending on how long it has been aged. When the cheese is young, it will have a mild taste, a pale yellow color, and be semi-firm. The more it is aged, the more pronounced the flavor and the deeper the yellow color of the cheese inside. The inside of the cheese also becomes less firm and more runny as it ages. The orangey-pink rind is either coated in wax or mold; sometimes, it will have greyis

LES FRÈRES

This European style cheese was developed with care to reflect the French-Irish heritage of the Crave Brothers’. It is the Crave Brothers’ signature farmstead cheese. It is an American original from Wisconsin and is similar to the French Saint Nectaire and the Irish Gubbeen cheese. Les Frères is a semi-soft washed rind cheese with a rich, full flavor. It starts off with a flavor burst of apple cider, evolving to mushroom accents and finishes

TETE DE MOINE

Tete de Moine is an old monastery-style mountain cheese whose name translates to "monk's head" from Switzerland. Traditionally it is sliced horizontally with a girolle to create ruffled, very thin rosettes. Once the top part of the rind is taken off, it resembles the bald top of a monk's head. The firm, dense texture, though not dry, makes it perfect for paper-thin slices. The flavor can range from very fruity and rich to pungent and very sharp.

STILTON

Historically referred to as "The King of Cheeses" Stilton is a cows’ milk blue cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola. | Recommended Wine Pairing

GORGONZOLA DOLCE

Gorgonzola Dolce is a younger, therefore milder, version of aged Gorgonzola. Dolce, by nature of its shorter aging time, is wetter and more ivory colored than Gorgonzola. It has a soft, spreadable texture and slightly salty aftertaste. Both Gorgonzolas have a tingly, peppery mouthfeel and a slightly salty aftertaste, but in the dolce you can detect notes of the sweet grass the cattle were grazing on just before they were milked. | Recommended Win

ROBIOLA

The origins of this cheese go back to the time of the Celtic Liguri tribes. Robiola is a square full-fat, cream added, fresh cheese that undergoes neither ripening nor aging. It is usually made from a blend of cow’s, goat’s or sheep’s milk obtained from two milkings in one day. The milk is partly skimmed. There is no rind to Robiola which has a fine-grained consistency. It is milky-white in color, and the aroma and taste are delicate, savor

Carr Valley Cheddars 6 years

Handcrafted in LaValle plant in small vats by cheesemakers with more than 100 years experience. Aged for 6 years. Beefy and nutty | Recommended Wine Pairings

Food Tastings

Caprese

vine tomato w/fresh buffalo mozzarella cheese

Rucola e Aprino

aromatic greens w/fresh goat cheese tossed w/lemon and olive oil dressing

Calamari Fritti

baby squid fried in a light flavored batter served w/3 sauces

Polpette di Pane con Pomodoro

Petite Spiced Italian Bread balls w/ tomato sauce

Bruschetta Al Pomodoro, basilico & alio

grilled Italian bread w/tomato, basil and garlic

Bruschetta Aglio, Pecorino & EXV Olio

grilled Italian bread with pecorino cheese, garlic, Exvo

Bruschetta Onion & Gorgonzola

grilled Italian bread w/onion and gorgonzola cheese

Prosciutto Crudo

cured Italian ham with a creamy, smooth texture, and salty-sweet flavor served thinly sliced

Cacciatorini

little salami slightly spiced sweet, dry sausage served at a thicker slice

Speck

brined in a blend of garlic, black pepper, juniper berries, bay leaves served thinly sliced

Sopressata

peasant salami w/ ground pork pressed and dried cured w/ spices and hot pepper served thinly sliced

Capocollo Piccant

cured pork shoulder salted and aircured with herbs and spices and hot pepper served thinly sliced

Mortadella con Pistachio

heat-cured pork sausage flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios.

Culatello

A “cream of the crop” center cut prosciutto

Soppressata Piccante

The devilish sister to the soppressata

Guanciale

Cured pork cheese, a great taste of herbs

Mix Salumi Board

Olives Garlic & Rosemary.

Olives Assorted in brine.

Assorted Plate.

LUNCH ENTREES MENU

PIZZE

MARGHERITA

tomato, basil, buffalo mozzarella

BIANCA

ricotta and mozzarella fior di latte cheese, garlic, rosemary

SALSICCIA

tomato, garlic, Italian sausage, oregano, mozzarella

FUNGHI E PROSCIUTTO

tomato, garlic, mushrooms, mozzarella, prosciutto

PANINI

PORK SHOULDER

green sauce, onions, peppers, slow cooked pork shoulder

CHICKEN BREAST

green sauce, onions, peppers, provolone cheese

SALSICCIA

green sauce, onions, peppers, provolone cheese

MOZZARELLA DI BUFFALO

tomato, basil, olive oil, rucola

CARNI E PESCI

SALMONE AI FERRI CON SALSA VERDE E I FINOCCHI FRITTI

Grilled salmon served over fried fennel and green sauce

CALAMARI ALLA GRIGLIA CON I VEGETALIA E SALSA DI OLIVE

Lightly breaded and grilled calamari serve on grilled onions and eggplant, black olive sauce

MILANESE DI POLLO CON RUCOLA

Breaded and saute breast of chicken served with arucola and cherrytomato salad

SCALOPPINE AL LIMONE

Thin slices of veal sauted in a lemon sauce and potato puree

DINNER ENTREES MENU

LA CARNE

Scaloppine di vitello alla pizzaiola con la purea di patate

Sautéed thin slices of veal braides in pizzaiola sauce and mozzarella cheese served with potato puree

Bistecca di maiale ai ferri con gorgonzola e cipolle dolci

Grilled 14 oz pork chop topped with gorgonzola cheese and sweet onion

Tagliata di manzo con rucola e patate al forno

Grilled NY strip served sliced over a bed of rucola and topped with roasted potato

Polletto al forno con funghi Tri folati e Polenta

Roasted Cornish hen with mushrooms and fennel, chicken jus

IL PESCE

Pesce del Giorno ai Ferri

The Cameriere will be glad to inform you of our Fish of the Day and Seasonal Vegetable

La zuppa di mare con il pane all’aglio

Sea food stew with garlic, basil, tomato, white wine and garlic bread

Il Branzino ai ferri con i vegetali alla griglia

Grilled Mediterranean Sea Bass serve with grilled vegetables and green sauce

Salmone ai ferri con il finocchio e salmoriglio

Grilled Salmon with grilled fennel and herb olive oil

DESSERT MENU

IL DOLCE

LA PERA

Sugar poached pear served in a red wine sauce with dark bitter chocolate mousse

IL TIRAMISU

Mascarpone cream layered with coffee infuse sponge cake, served with cold zabaglione and chocolate sauce

I CANNOLI SICILIANI

Sweet oval crust filed with sweet ricotta cheese with chocolate chips and candied fruit

I LAMPONI

Raspberry served topped with cold zabaglione

LA PANNA COTTA

Cooked cream topped with berries sauce and fresh berries

IL CIOCCOLATO

Chocolate walnut cake served with a coffee chocolate rum drink