Champagne Mango, Roasted Beet & Avocado Napoleon with Local Greens
$18.00
Shallot and aged red wine vinaigrette, virgin olive oil, mint
Antipasti Caldi / Hot Appetizers
Spring Asparagus & Sweet Pea Soup
$16.00
Cream, fresh mint, Tuscan olive oil
Roasted Narragansett Littlenecks
$20.00
*Garlic, white wine, fresh herbs *San Marzano pomodoro, garlic, hot pepper, fresh herbs *San Marzano pomodoro, sausage, rabe, garlic, hot pepper
Wood-Grilled Crispy Baby Octopus
$24.00
Tender octopus, sautéed spinach, grilled radicchio, drizzled with honey & balsamic, white beans
"Crespella"- Truffled Crepe with Bresaola, Shaved Parmigiano & Rocket
$17.00
Crispy crepe topped with paper thin slices of truffle-scented dry cured beef, shaved Parmigiano-Reggiano and wild arugula dressed with Ciacci Tuscan olive oil, sea salt and balsamic vinegar
Roasted Asparagus under a Truffle-Scented Egg with Parmigiano-Reggiano
$17.00
Grilled Pizza
serves 2-4 people as an appetizer
Pizza Margherita
$25.00
Tomato, basil, two cheeses
Pizza Bianca
$26.00
Goat's milk cheese, fresh rosemary, caramelized onion, hot pepper
Pizza with Prosciutto di Parma & Wild Arugula
$28.00
basil, tomato, 2 cheeses
Pizza Salumi
$26.00
pizza margherita with spicy soppressata
Pizza Arrabiata
$26.00
spicy San Marzano tomato pomodoro, 2 cheeses, fresh parsley
Delicate Italian braise of scallops, littlenecks, squid, shrimp & pesci in San Marzano tomato pomodoro with Ciacci Tuscan olive oil, grilled bruschetta, fresh herbs
Carne / Meats
Pan-Roasted Vinegar Chicken
$35.00
Pan-roasted in aged red wine vinegar with fresh sage & pan drippings, mashed potatoes & mixed organic greens
Wood-Grilled Summer Spareribs "Scottadito"
$35.00
Roasted Westport turnip & butternut squash, sweet and spicy pan drippings, fresh rosemary, Tuscan olive oil, mixed organic greens
served with spicy mustard, grain mustard, and fresh grated horseradish
Arancini
$9.00
Breaded and fried risotto stuffed with mozzarella, served with aged balsamic and touch of truffle oil.
Panini
$10.00
Small griddled sandwich of Prosciutto di San Daniele, tallegio cheese and rocket
Fried Smelts
$9.00
Served with lemony aioli and Soar-slow cooked onions with wine vinegar and bay leaf
Trippa alla Fiorentina with Crispy Polenta
$9.00
Crostini with Lardo di Colonnata
$10.00
fatback cured with sea salt and rosemary from the town of Colonnata Tuscany
Crostini with Pan-seared Beed Tenderloin
$12.00
drizzled with Horseradish Crema & Chives
Crostini with Olive Tapenade
$8.00
Crostini with Duck Livers & Onions Cooked in Vin Santo
$9.00
Traditional Bruschetta- garlic rubbed grilled bread with virgin olive oil and salt
$8.00
Bacaro Formaggi
served with house spiced nuts and home made jams.
Umbriaco di Raboso "Drunken Cow"
$13.00
This semi-hard cow's milk cheese is soaked in Barolo wine. Dark fruit flavors with a peppery finish. Produced in Veneto
Bastardo del Grappa
$11.00
Pasteurized, semi soft cow's milk cheese produced in Monte Grappa in Veneto
Parmigiano-Reggiano DOP
$9.00
Unpasteurized, 24 month aged, old cow's milk cheese produced in Parma Italy
Gorgonzola Piccante DOP
$9.00
This "mountain style" soft, sharp, marbled blue cheese is made with pasteurized cow's milk. Produced in Lombardy
Taleggio
$9.00
Pasteurized, semi soft cow's milk cheese with nutty notes. Produced in Lombardy
Belgioso Provolone
$8.00
Sharp flavor, pasteurized cow's milk cheese. Aged for 18 months, produce with milk from Cremona
Del Monico Provolone
$12.00
Semi-hard, unpasteurized cow's milk cheese. Spicy, sweet notes and buttery finish. Produced in Naples.
Piave Vecchio DOP
$8.00
Firm, pasteurized aged cow's milk cheese. Nutty, strong, sweet flavors. Produced in Veneto
Buffalo Mozzerella
$12.00
Pasteurized Buffalo milk cheese. Mild floral, milky, tangy flavor. Produced in Campania
Pecorino Al Tartufo
$13.00
Firm, pasteurized sheep's milk cheese with pungent notes of white and black truffles. Sweet, earthy trufflle flavor. Produced in Tuscany
Robiola Due Latte
$10.00
soft ripened, pasteurized mixture of cow and sheep's milk. Creamy with a balance of sweet and salty , subtle earth and mild grass nodes. Produced in Piedmont
Tarentaise
$11.00
Semi firm, pasteurized Organic cow's milk cheese. Alpine influence bringing , buttery, nutty and grassy flavors. Produced by Thistle Hill Farm in Vermont
Fresh Ewe's Milk Feta
$7.00
Soft, pasteurized Sheep's milk cheese. Marinated in herb infused olive oil. served with drizzled aged balsamic vinegar, sea salt and Ciacci olive oil.
Bacaro Salumeria
Italian and Locally produced meats.
Proscuitto di Parma
$11.00
Sweet, salt cured ham from Parma Italy
Proscuitto di San Daniele
$12.00
Rich, salt cured ham from San Daniele Italy
Mortadella
$8.00
mild and smooth sausage from Bologna
Finnochiona
$10.00
Rich and robust salumi flavored with fennel and salt.
Speck
$9.00
Sweet, gently smoked ham produced in the mountain region of Alto Adige
Genoa Salame
$9.00
Air-dried spicy salame
Daniele Sweet Soppressata
$9.00
Course ground pork salami produced in the influence of the Friuli region in Northeastern Italy
Daniele Hot Soppressata
$9.00
Mild spiced course ground pork salami produced in the influence of the Fruili region of Northeastern Italy
New England Charcuterie Wild Boar Sausage
$10.00
inspired by an old world classic hunter's sausage, mild spiced feral swine mixed with heritage pork.
Prosciutto di Parma, Finocchiona, Taggiasca Olives, Parmigiano-Reggiano, Gorgonzola Dolce, Marinated Mushrooms, White Anchovies Cornichons, Roasted Nuts with Honey and Assorted Jams (Serves 2 people)
Chef's Local Salumi Board
$35.00
An assortment of the Chef's selection to include Rhode Island's own Danielle Company's Finnocchiona, Hot Salami Casalingo with Mostarda Fruits, New England Charcuterie Wild Boar Salame, Mole Salame, Tartufo Salame, Bacaro's Country-Style Pork Pate, Bacaro's Chicken Liver Pate, Assorted Homemade Picklings & Crostini (Serves 2-4 people)
Chef's Assorted Cheese Board
$30.00
An assortment of the Chef's selection served with homemade Jams, assorted spiced nuts, dried fruit & toasted breads (Serves 2-4 people)
Bacaro Olives
Green Castelveltrano
$6.00
from Puglia
Taggiasca Olives
$6.00
Oil cured from Liguria
Green Cerignola
$6.00
from Puglia
Black Cerignola
$6.00
from Puglia
Black Gaeta
$6.00
From Lazio
Itrana
$6.00
From Lazio
Assorted Olives
$7.00
Mixture of olives
Antipasti Caldi / Hot Appetizers
Wood-Grilled Crispy Baby Octopus
$29.00
Wilted greens, grilled radicchio drizzled with honey & balsamic, tender white beans
Roasted Narragansett Littlenecks
$25.00
Choose preparation below. *San Marzano pomodoro, garlic, white wine, fresh herbs *San Marzano pomodoro, sausage, rabe, garlic, hot pepper
Tuscan Ribollita Soup
$21.00
Italian vegetable & bread soup with white beans, Tuscan kale, Parmigiano-Reggiano, Tuscan olive oil
Insalate / Salads
Traditional Caesar Salad with Grilled Garlic Crouton
*Balsamic vinaigrette *red wine vinaigrette *Bacaro vinaigrette wine vinegars with Ciacci Tuscan olive oil, Romano, garlic, sun dried tomatoes
Smoked Prosciutto with Sliced Fresh Mushroom & Gulf White Shrimp Salad
$23.00
Lemon, virgin olive oil, fresh coriander, speck
Bacaro Autumn "Roots" Salad
$23.00
An assortment of carrot, golden beet, celery root, parsnips, Westport turnips & Jerusalem artichokes tossed in an apple cider, local honey & mustard vinaigrette with wild arugula, honey crisp apples, fresh coriander & toasted pumpkin seeds
Pasta
Rigatoni with Veal Bolognese
$32.00
Parmigiano-Reggiano, San Marzano tomatoes
Pasta Con i Funghi
$32.00
Fresh egg tagliatelle in rich European-style butter with Parmigiano-Reggiano, white truffle-scented egg, mushroom duxelles
Baked Gratin of Pasta with Pumpkin and Smoked Pancetta
Linguine with Native "Pesci del Giorno" and House Preserved Lemons
$32.00
Fish of the day, fresh thyme, Ciacci Tuscan olive oil, toasted breadcrumbs & lemony aioli
Pesce / Seafood
Cioppino
$40.00
Delicate Italian braise of scallops, littlenecks, squid, shrimp & pesci in San Marzano tomato pomodoro with Ciacci Tuscan olive oil, grilled bruschetta, fresh herbs
Welcome To Bacaro, a split concept Italian Restaurant offering a unique dining experience in Providence, Rhode Island. The name Bacaro comes from Bacari, a regionally specific word from Venice for a wine bar, a gathering place for friends to meet and share in a quick bite and a glass of wine. The Venetians chose the word Baccari (plural) from Bacchus- the Roman god of Wine.
Bacaro is an Enoteca (Italian Wine Bar), Salumeria & Cicchetteria. The first floor of Bacaro houses the Salumeria which is a wonderful display of all the cured meats and cheeses we have to offer. Customers who dine on the first floor have the opportunity to watch the Salumeria chef hand cut and prepare all the assorted cured meats and cheeses to order. The restaurant’s main menu is printed in house daily and reflects the food & philosophy of Italy. The second floor of the restaurant offers dramatic views of the Providence River and Downtown Providence as well as the open kitchen where the chefs can be seen preparing the meals for the guests.