Cafe Baci
4001 S Tamiami Trl, Sarasota, FL 34231 (941) 921-4848Dinner
Antipasti
tender young calamari, fried to a golden brown and served with a zesty tomato sauce
a restaurant favorite! plum shrimp lightly sauteed with fresh garlic lemon wine butter sauce. served in a martini glass
a classic. grilled ciabatta topped with chopped roam tomatoes, red onions, basil and garlic tossed with extra virgin olive oil and finished with the chef's special touch
three cakes pan seared and topped with grilled shrimp finished with a citrus beurre blanc
a tower of blue crab cakes stacked with wilted spinach and finished with a sweet cream basil sauce
vine rice tomatoes and homemade mozzarella, garnished with basil and extra virgin olive oil
fresh mussels sauteed in a spicy sauce of tomato, roasted garlic and pesto
Soups
an old-fashioned family recipe made with fancy beans & pasta
Zuppa & Insalata
our house salad of baby field greens, romaine, cherry tomatoes, artichokes and gorgonzola cheese tossed in our house balsamic vinaigrette
crispy hearts of romaine, homemade focaccia croutons in our superb caesar dressing
arugula, endive with candid pecans, marinated pears and cherry tomatoes, tossed in a gorgonzola vinaigrette
Pesce
grilled salmon, served with lemon infusion olive oil and sicilian pesto of mint almonds and vinegar
finished in a mascarpone, garlic, lemon wine sauce
jumbo shrimp sauteed in a hot and spicy sauce of garlic, white wine, tomato broth and herbs, served with capellini
pan-seared, rosemary skewered jumbo scallops finish in a light tomato and seafood broth with sicilian capers and saffron
egg battered and finished with spinach, onions and goat cheese lemon wine sauce
Pollo
tender breast of chicken egg battered and sauteed with mushrooms, sun-dried tomatoes and lemon wine butter sauce
this italian classic is sauteed with italian sausage, garlic, roasted peppers, fresh herbs, and onions and finished in a lemon wine sauce with roasted potatoes, on the bone or off
oven roasted, half long island duck with raspberry, balsamic demi glaze
Vitello
veal scallopini with prosciutto and sage wrapped around jumbo shrimp and sauteed in a marsala lemon sauce
medallions encrusted in an olive tapenade finished in a lemon wine sauce
prosciutto, mozzarella stuffed veal, seared and slow simmered in a porcini-infused, wild mushroom marsala sauce
Chef's Tasting
try our chef's specialty plate of three taster dishes
Dalla Graticola
center cut pork loin, wrapped with prosciutto and pan seared with red onion marmalade and port wine demi
herb & Parmesan crust served with balsamic and mint scented jus
Pasta
sauteed seasonal vegetables in extra virgin olive oil, garlic and herbs, tossed with linguine
with chicken
with shrimp
ribbon-shaped pasta with a smooth cream, butter & parmesan cheese sauce
with chicken
with shrimp
sauteed with spinach and onions in a pinot grigio, saffron cream sauce
italian sausage sauteed with onions, pancetta, arugula and sundried tomatoes in a tomato vodka sauce
special ravioli of the day
gulf shrimp and crab, asparagus, tomatoes, tossed in a goat cheese wine cream sauce
braised veal shanks, simmered until the meat falls off the bone, served in a red wine demi vegetable sauce tossed with pappardella
"Baci Classics"
breaded chicken cutlet with rich tasting herbed tomato sauce. topped with mozzarella & parmesan cheese
this traditional italian "shoemaker style" chicken is sauteed with white wine, fresh garlic and a select bouquet of herbs. served on the bone or boneless
zesty lemon, capers and white wine add a subtle zip to the delicate flavor of veal scallopine. a taste sensation!
veal scallopini sauteed to perfection and complemented with a very flavorful marsala wine and roman mushroom sauce
breaded veal with rich tasting tomato sauce. topped with mozzarella & parmesan cheese
layers of eggplant, tomato sauce, mozzarella and parmigiana
wild mushroom stuffed pasta squares accompanied by a delicate light pink sauce
italian sausage, beef, ricotta cheese and mozzarella layered with pasta. tomato sauce and baked
soft potato dumplings served with our lively tomato sauce
filet of red snapper sauteed in white wine, diced tomatoes, olives and fresh rosemary
filet of flounder egg battered and finished with a caper, lemon-wine reduction
