Bacaro

Market Mondays February 18 Prix Fixe Menu

April's Korean BBQ 25.

servered with traditional pickled vegetables, miso soup with lobster stock base, tofu and vegetables, dukbokki, bulgogi, green tea pound cake, mango ginger puree.

Tuesday to Sunday Spring 2013 Tasting Menu

Seven Course 75. Wine Pairing Supplement 25.
burrata pork belly, blood orange marmalade, baby peppers
octopus german potato, mustard vinaigrette
corizetti braised rabbit, mushrooms, sage, pickled peppers
sea scallops cabbage, peppers, bacon, sweet potato puree, cumin vinaigrette
filet blumenthal potatoes, spinach, lobster hollandaise, paprika
le chevre noir apple jam
chocolate tart caramel crème anglaise, bourbon whipped cream

Tuesday to Sunday SPRING 2013 RESTAURANT MENU

Antipasti

Mixed Greens shaved carrots, radish, roxanne, carrot cumin vinaigrette 10.
black truffle arancini smoked ham hock, apple jam 12.
grilled octopus german potato salad, mustard vinaigrette 12.
flatbread fireball, sun-dried tomato pesto, cipolline onions, goat cheese 10.
farro soup braised short ribs, potato, horseradish gremolata 10.
red wine poached egg brioche, black truffles, mushrooms, red wine reduction s. 10 / l. 20
roasted root vegetables wild rice, caper-orange vinaigrette s. 8 / l. 16
grilled broccoli toasted almonds, lemon, burrata, lentils s. 8 / l. 16

Primi

corizetti braised rabbit, mushrooms, sage, pickled peppers 18.
pork cheek ravioli saffron tomato sauce, parsley oil, shaved manchego 18.
ricotta gnocchi pork belly, oyster mushrooms, arugula, apple 18.
risotto laughing bird shrimp, jalapeno peppers, lemon zest, mint 18.

Secondi

grouper chard, baby white carrots, olive tapenade, black truffle puree, crispy prosciutto 30.
sea scallops cabbage, sweet peppers, bacon, sweet potato puree, cumin vinaigrette 32.
sole roasted baby beets, pistachios, blood orange puree, micro bulls blood 32.
seared beef filet blumenthal potatoes, spinach, lobster hollandaise, paprika 36.
braised pork shoulder roasted cauliflower, horseradish mash potatoes, kale, pork jus 28.
pan seared duck breast potato and duck confit hash, mushrooms, arugula, chilpotle vinaigrette 32.

Market Mondays
5 pm - 10 pm

a weekly prix fixe dinner menu inspired by the local Farmer's Market, invites guests to enjoy the tastes and flavors of the season. Explore market monday menu

Tuesday to Sunday
5 pm - 11 pm

Seasonal, electric menu created to reflect the cultivation of local farms. Explore seasonal menu