DINNER MENU

CURRENT DINNER MENU:

 

STARTERS

WATERMELON POKE melon, cilantro, pickled ginger, black sesame, cashews, poke dressing  12

BACCHUS BASIC GREENS  seasonal mixed greens, bacchus vinaigrette  12

BURRATA blistered kumquats, arugula, cardamom vinaigrette  14

ARTICHOKE A LA BARIGOULE braised artichoke hearts, greens, fennel vinaigrette, parmesan 14

CHIQUITA SALAD romaine hearts, pepitas, avocado, cotija, mexican caesar dressing   15

MARYLAND CRAB ANTIPASTO butter lettuce, radish, crab, caper berries, olives, saffron aioli 16


 

CHEESE & CHARCUTERIE served with crostini & seasonal accoutrements

JUST CHEESE a selection of four cheeses  24

JUST CHARCUTERIE a selection of four cured meats 24

CHEESE & CHARCUTERIE PLATE all four cheeses & all four meats 26

3oz PIECE OF INDIVIDUAL CHEESE   8

BREAD PLATE with bacchus compound butter  7


 

MAINS

PAN SEARED GNOCCHI caponata, fresh tomato, basil  25

MEDITERRANEAN CHICKEN BREAST sauteed freekeh, pickled turnip, tzatziki 28

MARKET FISH seasonal accoutrements MP

SEARED SCALLOPS sauteed bok choy, crispy sushi rice, thai lemongrass sauce 33

STEAK FRITES 12oz prime NY steak, hand cut fries, bacchus steak sauce  36

NIMAN RANCH PORK CHOP bone-in chop, zucchini fritter, pesto green bean salad  34


 

SIDES  9

HAND-CUT FRIES with curry ketchup

STREET CORN with pasilla peppers and onion

GRILLED BROCCOLINI

BACON FRIED RICE 

DESSERT LIST


 

CREME BRULEE               10

flavor du jour


 

STONEFRUIT GALETTE       10

served warm with vanilla gelato


 

POPTART DUO         9

cinnamon & brown sugar / mixed berry


 

CHOCOLATE CAKE for 2       15

double chocolate, black pepper

 

 

TRIO OF SORBET         9

lemon, raspberry, mango

 

 

CHEESE PLATE       15

trio of cheese, fig jam, crostini



 

all desserts (except the sorbet) are made in-house 

by pastry chef Keely Beltran