Bacchus

Name: Bacchus
Address: 120 Washington St., 06854, CT, 06854
Telephone: 203-855-9469

120 Washington St., South Norwalk, CT 06854, US

• Tuesday: 5:00PM-11:00PM •Wednesday: 5:00PM-11:00PM •Thursday: 5:00PM-11:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •

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Cuisine: Steakhouse, Tuscan
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Lunch Menu

APPETIZERS

Soup of the Day (Cup)

Please ask your server.

Mussels & Chorizo

Tomatoes, Garlic, Onions, White Wine. Chorizos started its American journey into many dishes. In this case, it gives the mussels a jazzy twist without being intrusive with the Mussels.

Beef Empanadas

Chef Soledad’s Grandmother’s Chilean recipe. Ground Beef, Onions, Raisins, Olives, Spices and a lot of “Bacchus” love. Rated by the NY Times as “Best in America”.

Tuna Tartar

Tuna, Cilantro, Lemon Juice, Ginger, Soy and Roasted Almonds. A beautiful bouquet of color and taste.

Fried Artichokes

Petite Artichoke Hearts, dusted with Panko, Romano Cheese then gently fried in zero trans fat oil. Accompanied with a Spiced Red Pepper-Chipotle Sauce. These petite artichokes are from a proprietary field in Peru. They are extremely tender and literally melt in your mouth.

SALADS

Traditional Nicosia (ni’swaz)

This wonderful Salad contains Romaine Lettuce, Haricots, Black Olives, Hard-Boiled Eggs and Fresh Tuna all marinated with our own “Bacchus” Nicosia Dressing.

Classic Caesar

Presented in Whole Leaf Uncut Organic Romaine Lettuce. Oversized Homemade Croutons and Mediterranean Anchovies bathed with a titillating Black Pepper Caesar Dressing with Shavings of Parmigiano. | *With Chicken, Beef Tenderloin or Scallops

Soledad’s Scallops & Orange Salad

Arugula, Fresh Oranges, Pickled Ginger-Orange warm dressing. This is one of my favorite creations – the tartness of the Arugula combined with Oranges and Pickled Ginger gives to the palate a fresh and allure new experience.

Mediterranean Antipasti

A basic combination of seasonal fresh and grilled vegetables, accentuated with olives, artichokes and fresh cheese.

SANDWICHES

“Bacchus” Sirloin Burger or Buffalo Burger

Roasted Onions, Lettuce, Tomatoes, Swiss Cheese, Toasted Brioche, topped with a Wild Mushroom-Truffle Duxelle. Served a notch up from the traditional American beloved burger.

Churrasco

Grilled Filet Mignon, Avocado, Tomatoes, Lettuce, Haricots Vert, Mayo, Dijon, on a Baguette. This sandwich is absolutely out of this world

Braised Pork and Prosciutto

Braised until the pork is coming apart. Served with a Roasted Garlic Spread, Swiss Cheese, Prosciutto di Parma, Caramelized Onions and spices. This is served hot on a Toasted Hard Roll.

Chicken Pesto

Free range chicken breast, marinated in our Pesto, and gently grilled. This is accompanied with Fresh Tomatoes, Fresh Mozzarella, Baby Spinach and served in a Crusty Toasted Ciabatta.

Roasted Leg of Lamb with Watercress & Shaved Fennel

The Lamb is infused with Fresh Garlic & Rosemary and roasted medium rare. The Lamb is then sliced and served at room temperature in a Toasted Foccacia, Aioli-Tartar House Spread and accentuated with the crispiness of Shaved Fennel and Watercress.

LUNCH PLATES

Grilled Skirt Steak with Scallions, Cilantro Pesto and a Tomato and Cucumbe

We marinated this steak for at least 24 hours and then grilled it to your taste. The Tomatoes and Cucumber along with the Pesto give an extra juice to the meat, which can be captured until the last drop with a good piece of Bread.

Chicken or Beef Quesadillas

Sour Cream and Pico de Gallo on the side. Flour Tortilla filled with Sofrito, Cheese and your choice of Meat or Chicken.

Blackened Tilapia with Tomatillo Sauce & Field Green Salad with Yuzu Vinaig

Sautéed with spices, accompanied with a succulent sauce of Tomatillos, Cilantro, Lemon Juice, etc. Served with a field Baby Green Salad with LemonVinaigrette.

Penne Vodka

Al Dente Penne served with a Pink, Creamy, Vodka Sauce

Chicken Medallions Crusted with Pecans

Small Chicken Rosettes, sautéed and finished with a Bourbon-Maple Butter and served with Wilted Spinach.

Dinner Menu

APPETIZERS

ESCARGOT AU PERNOD

Escargot (snails) prepared with Garlic, Parsley, Butter and Pernod.

FRIED BABY ARTICHOKES

Petite Artichoke Hearts, dusted with Panko, Romano Cheese, fried in zero trans fat oil, with Spiced Red Pepper-Chipotle Sauce.

GAMBAS AL AJILLO

Scampi with Garlic, and a twist of Hot Red Peppers.

TUNA TARTAR

Fresh Tuna, Cilantro, Lemon Juice, Ginger, Soy and Roasted Almonds.

P.E.I. MUSSELS

Prince Edward Island Gourmet Mussels steamed in a bath of Spices, Wine, Tomato and Chorizo.

FRIED CALAMARI

Breaded Fried Calamari, with chopped Hot Cherry Peppers and a drizzle of Balsamic Aioli.

GOOSE PATÉ, CORNICHON & TOAST

Rich Goose Mousse with Hearty Porcine Mushroom Infusion, Sauternes Wine. Served with Toast Points and Cornichons.

BEEF EMPANADAS

Ground Beef, Onions, Raisins, Olives, Spices.

COLD ANTIPASTI PLATTER

International Cured Meats, Olives, and Cheeses.

SPECIALTY CHEESE PLATTER

Ask for our daily selection.

SALADS

“BACCHUS” BEET SALAD

Roasted Marinated Beets, Arugula, Goat Cheese, Candied Orange, Pistachios, and Fennel Pollen with Orange Dressing.

MIXED GREENS

Field Greens, Tomatoes, Shaved Fennel, tossed with BalsamicVinaigrette.

CLASSIC CAESAR

Whole Leaf Uncut Organic Romaine Lettuce, Oversized Homemade Croutons and Mediterranean Anchovies with Black Pepper Caesar Dressing with Shavings of Parmigiana.

SOUP OF THE DAY

All of our soups are made daily, with fresh ingredients.… Cup

FISH/SEAFOOD

PAN SEARED TILAPIA & RATATOUILLE WITH ROASTED GARLIC BUTTER

“BACCHUS” PAELLA DE LA CASA

Seasoned Rice with Seafood, Chorizos and Chicken.

SAUTEED KING SALMON

Prepared with Butter & Lemon Sauce served with European Cucumber and Seaweed Salad.

SEA SCALLOPS

Pan seared Scallops served with Truffle Risotto.

“BACCHUS” PASTA TRATTORIA

LOBSTER RAVIOLI WITH LANGOUSTINE

Cognac Sauce – Cold water steamed Lobster tossed with Fresh Herbs, Butter and Lemon Juice dressed with a sauce made of Chilean Langoustines, Fish Fume, Fresh Tomatoes, White Wine and Cream. Garnished with Fresh Chives.

ORECCHIETTE

Orecchiette Pasta (little ears) tossed with Asparagus, Baby Artichoke Hearts, Broccoli Rabe, Cherry Tomatoes in a Garlic and Oil Sauce topped with Shaved Parmigiana.

BLACK PEPPER LINGUINI & MERQUEZ SAUSAGE WITH ARTICHOKE HEARTS

Linguini tossed with Savory Lamb Sausage, Fresh Julienne Peppers, Cherry Tomato Marsala Wine, Garlic, Olive Oil and Shaved Parmigiana.

RIGATONI D’ANGELO

Mini Rigatoni Pasta dressed with San Marzano Pomodoro Sauce with Peas, Hot Sausage, a Touch of Cream, finished with a Scoop of Fresh Ricotta Cheese.

LINGUINI CARBONARA

With Seared Scallops and Smoked Bacon.

BRAISED SHORT RIB MAXIMUS RAVIOLI

Tender Beef Short Ribs, braised in a Red Wine Reduction mixed with hand cut Mire Poix and Caramelized Pearl Onions are encased in Cracked Pink Peppercorn Pasta.

“THE BACCHUS STEAK HOUSE”

OUR SPECTACULAR “PARRILLADA”

Serves 2 or even 3 people. ? Roasted Chicken, 2 Pork Chops, Chorizos, Skirt Steak, Tomato Salad & Cilantro Pesto.

GRILLED FILET MIGNON

10 oz. Filet grilled to order. A sauce of truffles and wild mushrooms finished with Demi & Cognac. Served with Scalloped Potatoes and Roasted Asparagus.

NEW YORK STRIP

The Strip Steak is presented “on the bone”. Served with Seasonal Vegetables and Mashed Potatoes.

GRILLED RIB EYE

Beautiful marbling runs through each steak and when grilled, provides rich Prime Rib Flavor. Served with Seasonal Vegetables and Rosemary Roasted Potatoes.

RIB PORK CHOP MILANESE

Breaded and pan sauteed. Topped with Mixed Green Salad or Hot Cherry Peppers.

GRILLED FRENCH BABY LAMB CHOPS WITH SOFT POLENTA

Free Range Australian Baby Lamb Chops. Polenta cooked with Cream, Butter and Romano Cheese.

CHEF RAUL’S FREE-RANGE CHICKEN

Semi boneless ? Organic Chicken. Marinated, seared, and slow roasted in a sauce of White Wine, Roasted Garlic, Stock & Herbs. Accompanied by Mashed Potatoes and Seasonal Vegetables.

HUDSON VALLEY DUCK BREAST W/BLACKBERRY SAUCE, WILD RICE AND SEASONED HERB V

Seared Duck Breast accompanied with Chinese Organic Wild Rice. The sauce is a reduction of Demi, Armagnac, Shallots, Herbs and Berries.

OSSO BUCCO

Classic ItalianVeal Shank.