Bàcio Italian Cuisine

Name: Bàcio Italian Cuisine
Address: 2806 Rte. 130 N., 08077, NJ, 08077
Telephone: 856-303-9100

2806 Rte. 130 N., Cinnaminson, NJ 08077, US

• Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 4:00PM-8:00PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
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Antipasti

Antipasto

A sampler platter of Chef Robert's daily antipasta creations, including imported Italian specialty meats and cheeses, fresh seafood and roasted vegetables.

Prosciutto and Fontina Cigars

crispy prosciutto di Parma and fontina “cigars” with marinated artichoke and Roma tomato salad.

Crispelle della Nonna

Italian crepes stuffed with jumbo lump crabmeat, spinach and artichokes, baked in a gorgonzola cream sauce.

Calamari Fritti

crisply fried calamari with fresh lemon and marinara, served over a salad of baby field greens tossed in a spicy chili vinaigrette.

Olive all' Ascolana

olives stuffed with ground veal and pork, served with a cucumber - tomato salsa.

Polenta Bolognese

creamy polenta topped with traditional bolognese sauce, and baked with parmigiano Reggiano cheese.

Formaggi Misti

our imported artisan cheese plated served with honey, raisins, toasted nuts and crostini.

Salads & Soups

House Salad

baby field greens, Roma tomatoes and cucumbers tossed in a strawberry-balsamic vinaigrette, topped with imported gorgonzola and parmesan grissini.

Caesar Salad

the Italian classic with crisp romaine, homemade foccacia croutons and parmigiano Reggiano.

Soup of the Day

our kitchen's daily creations.

Arugula Salad

crisp baby arugula, cherry tomatoes, and marinated artichoke hearts tossed with fresh lemon and extra virgin olive oil, topped with pan-roasted pignoli nuts and shaved grana padano cheese.

Chef Robert's Seasonal Soup Selection

Wild Mushroom Soup

with sweet marsala cream and jumbo lump crabmeat.

Side Dishes

Spinach

fresh spinach sautéed with Roma tomatoes and roasted garlic.

Broccoli Rabe

broccoli rabe sautéed with roasted garlic in extra virgin olive oil.

Fried Artichoke Hearts

fried artichoke hearts served over pomodoro.

Grilled vegetables

baked with goat cheese and crisp bread crumbs.

Chef Robert's Pasta Creations

Cavatelli Pasta e

tossed with grilled chicken breast, vegetables and white wine, topped with pesto ricotta and toasted pine nuts.

Fettucini alla Pescatora

shrimp, scallops and jumbo lump crabmeat simmered in a sundried tomato-pesto cream sauce over fettucini.

Seafood Cioppino

shrimp, scallops, P.E.I. mussels and cockles simmered with white wine, tomatoes and saffron served on a bed of linguini.

Penne Pasta

and grilled Italian sausage tossed with caramelized onions, roasted peppers, broccoli rabe and shaved pecorino.

Ravioli di Caprino

whole wheat roasted pepper and goat cheese ravioli served on a bed of fresh sautéed vegtables and pomodoro.

Pasta

your choice of the traditional classics, marinara, pomodoro, bolognese, alfredo and clam sauce over your favorite pasta.

Seafood Creations

Chilean Seabass

pignoli nut-crusted chilean sea bass sautéed with cherry tomatoes in a lemon-butter sauce over asparagus risotto.

Cold Water Rock Lobster

cold water rock lobster and jumbo lump crabmeat sautéed "scampi" style over capellini.

Pesce della Mercato

Chef Robert’s special creation featuring the freshest fish the market has to offer. (Your server will describe today’s special)

Francese Fillet of Sole

francese fillet of sole topped with jumbo lump crabmeat and lemon-caper sauce.

Meats and Chicken

Filet Mignon

herb-grilled center cut filet medallions topped with a porcini-marsala reduction and crispy fried shallots, served over a spinach-gorgonzola polenta cake.

Osso Buco alla Milanese

our signature double cut veal shank slowly simmered in red wine with freshherbs and vegetables, served over saffron risotto.

Sautéed Chicken Breast

stuffed with spinach, roasted peppers, pancetta and fontina, wrapped in puff pastry and baked crisp, served on a bed of pomodoro.

Surf and Turf

herb-grilled medallions of filet mignon served with broiled cold water rock lobster, jumbo shrimp and dry diver sea scallops. (includes a side dish of your choice)

Scallopini of Veal

veal prepared Marsala, Piccata, Saltimbocca or Francese style.

Desserts

Creme Brulee di Bacio

Rich vanilla creme layered with limoncello custard in a cinnamon-graham cracker crust, topped with fresh berries.

Tira Mi Su

Italian lady fingers soaked in fresh brewed espresso and layered with whipped sweet marscapone, shaved chocolate and cocoa.

Gelati

Vanilla - Chocolate - Toasted Almond - Pistacchio

Chocolate Obsession

Warm dark chocolate fudge cake with pistacchio gelato.

White Chocolate Bread Pudding

Warm white chocolate-amaretto bread pudding with toasted almond gelato.

Cannolis

Homemade ricotta chocolate chip cannolis.