Bacaro

An assortment of carrot, golden beet, celery root, parsnips, Westport turnips, apple cider and local honey and mustard with wild arugula, honey crisp apples, fresh coriander and toasted pumpkin seeds

Wild arugula, Ciacci Tuscan olive oil, aged balsamic, Malden sea salt

Fire roasted bell peppers, celery, taggiasca olives, baby creamer potatoes, micros parsley, shallots, red wine vinegrette

Wild arugula, Malden Sea Salt and Ciacci Tuscan olive oil

Lemon, Ciacci olive oil, fresh coriander, speck

Balsamic vinaigrette, red wine vinaigrette, bacaro vinaigrette wine vinegars with virgin olive oil, romano, garlic, sun dried tomatoes

Pasteurized egg, lemon, Tuscan olive oil, wine vinegar, Pecorino Romano, black pepper

Native tomato and buffalo mozzarella salad with fresh basil, Ciacci Tuscan olive oil, sea salt and aged balsamic

Golden apples, native arugula, red onion, fennel, lemon, Ciacci olive oil

Italian and vegetable soup and bread soup with white beans, Tuscan kale, Parmigiano-Reggiano, Ciacci Tuscan olive oil

Tender octopus, sautéed spinach, grilled radicchio, drizzled with honey balsamic, white beans

San Marzano tomato pomodoro, garlic, white wine, fresh herbs -or- tomato, sausage, rabe, garlic, hot pepper (choice of preparation)

Tomato, basil, two cheeses

Goat's milk cheese, fresh rosemary, caramelized onion, hot pepper

Basil, tomato, two cheeses

Pizza margherita with spicy soppressata

San Marzano tomato pomodoro, two cheeses, spicy infused olive oil, fresh herbs

San Marzano tomato pomodoro, two cheeses, sweet pepper sauce

An assortment of the Chef's selection to include Rhode Island's own Danielle Company's Finnocchiona, Hot Salami Casalingo with Mostarda Fruits, Sweet Soppressata Veneta, Bacaro's Country-Style Pork Pate, Bacaro's Chicken Liver Pate, Assorted Homemade Picklings Crostini (Serves 2 people)

Speck, spicy soppressata, buffalo mozzarella, caciocavallo silano d.o.p., castelvetrano olives, roasted peppers agro-dolce, sicilian eggplant caponata, cornichons, roasted nuts with honey and assorted jams. wine pairing: paring Argillae Orvieto

Prosciutto di Parma, finocchiona, taggiasca olives, Parmigiano-Reggiano, gorgonzola dolce, marinated mushrooms, white anchovies cornichons, roasted nuts with honey and assorted jams. wine paring: La Spinetta Barbera d'Asti "Ca di Pian"

Parmigiano-Reggiano, San Marzano tomatoes

Pan-roasted eggplant, torn mozzarella, late summer cherry tomatoes, fresh basil, Parmigiano-Reggiano, Ciacci Tuscan olive oil

Showered with heirloom cherry tomatoes, Ciacci Tuscan olive oil

fresh egg tagliatelle, butter, Parmigiano-Reggiano, truffle-scented egg, mushroom

Cream, Parmigiano-Reggiano, mozzarella, ricotta, fontina, tomato, fresh parsley

Pancetta, San Marzano pomodoro, Pecorino Romano

Ciacci Tuscan olive oil and Parmigiano-Reggiano

Risotto, garlic sausage, chicken, sweet onion, curry, Ciacci Tuscan olive oil

Mashed potatoes, Ciacci Tuscan olive oil

Delicate Italian braise of scallops, littlenecks, squid, gulf white shrimp pesci in San Marzano tomato pomodoro. fruity Ligurian olive oil, grilled bruschetta, fresh herbs

San Marzano tomatoes, fresh oregano, Taggiasca olive, capers, sweet onions, Jasmin rice, Ciacci Tuscan olive oil

Roasted Westport turnip and butternut squash, sweet and spicy pan drippings, fresh rosemary, mixed greens, Ciacci Tuscan olive oil

Roasted figs drizzled with aged balsamic vinegar, dried figs, mixed organic greens from Baby Greens Farm and gorgonzola picante

Buttered noodles, Parmigiano-Reggiano, fresh herbs, Ciacci Tuscan olive oil

Roasted sweet peppers from Confreda Farms in a delicate vinegar sauce

Medley of mushrooms, creamy mashed potatoes, Ciacci Tuscan olive oil

Creamy burrata, mushroom, mixed organic greens in a balsamic vinaigrette

Tuscan kale, tomato, white beans, bread, Ciacci Tuscan olive oil

Roasted Cabernet grape and shallot chutney, fresh thyme, wild arugula, creamy mashed potatoes

Composed vegetables and homemade picklings

sea salt, Ciacci Tuscan olive oil, garlic, hot pepper

sea salt, Ciacci Tuscan olive oil

sea salt, Ciacci Tuscan olive oil

garlic, anchovy, hot pepper, Ciacci Tuscan olive oil

thinly sliced roasted suckling pig flavored with rosemary and garlic

rich, salt-cured ham from San Daniele Italy

sweet, salt-cured ham from Parma Italy

air-dried, seasoned beef drizzled with Ciacci Tuscan olive oil, fresh lemon black pepper

sweet salumi scented with fennel

mild, smoked italian ham

air-dried spicy salami

authentic cured salame from Reggio Emilia

mild air-dried pork shoulder cured with paprika, spices-served with homemade mostarda fruits

mild, smooth sausage inspired from Bologna, Italy

the most simplistic style of salumi, this home-style sausage boasts flavors of pepper and sea salt

salumi inspired by the small villiage of Felino in Parma Italy is the most ancient salami recipe on record traditionally boasting flavors of nutmeg and pepper

Italian salami in the style of Friuli

Italian salami in the style of Friuli

salumi inspired by the Veneto region of Italy, Danielle's version of this classic sausage boasts flavors of garlic and red wine with subtle hints of spices

mild air-dried pork shoulder cured with paprika, spices-served with homemade mostarda fruits

sea salt and white truffles

deep, dark flavors of cocoa and chilies

citrus, fennel and black pepper

red wine, fennel and garlic

fennel and spices

hunter's sausage, mild spices

cured pork shoulder with aromatics

traditional Italian-style salame with a modern touch

pitted and packed in extra virgin olive oil

wrapped with speck

on toasted brioche with homemade chutney

with Ciacci Tuscan olive oil, fresh rosemary sea salt

with guanciale balsamic onions

sweet, spicy, rosemary

grilled flat bread with chickpea puree, jerusalem artichoke chips, smoked capsicum, lemon, crispy parsley virgin olive oil

crisp eggplant, warm buffalo mozzarella, tomato, basil, Ciacci Tuscan olive oil

grilled purses of mortadella stuffed with taleggio cheese and served with mostarda fruits

breaded lightly fried burratta cheese with San Marzano pomodoro

with truffled mushrooms

stuffed dates wrapped in smoked pancetta

battered pan fried sandwiches of Italian taleggio cheese

stuffed fried olives

with crispy polenta crostini

with spicy mustard, grain mustard and fresh grated horseradish

breaded fried risotto stuffed with mozzarella

small, griddled sandwiches of prosciutto di San Daniele taleggio cheese rocket

with crispy polenta

with soar lemony aioli soar-slow cooked onions with wine vinegar and bay leaf

fresh cracked black pepper, arugula, aged balsamic and Ciacci Tuscan olive oil

with chicken liver pate, crushed red green peppercorn, zisola fresh sage

fresh rosemary, Zisola olive oil

with local wild flower honey prosciutto di parma

with duck livers onions cooked in vin santo

garlic rubbed grilled bread with virgin olive oil and salt

roasted red peppers agro dolce wild rocket

with homemade jam

horseradish crema fresh chives

served with walnut-raisin bread

wrapped in speck with fresh rosemary, Ciacci Tuscan olive oil, cracked black pepper

in balsamic vinegar

with fresh herbs

marinated in virgin olive oil, basil, thyme garlic

with prosciutto di parma and carbonelli provolone

eggplant salad with olives, onions, capers, garlic and tomato

sweet sour onions braised in vinegar red wine

olive oil, garlic, rosemary, sea salt

with pistachios

with lemon, extra virgin olive oil

pasteurized, soft, marbled blue cheese from piedmont

pasteurized, soft, mountain version, spicy marbled blue cheese from lombardy

unpasteurized, 24 month old cow's milk cheese from parma

pasteurized, cow's milk cheese, nutty, semi-soft, from lombardy

unpasteurized cow's milk cheese noted for its earthy, woody notes

pasteurized, cow's milk cheese from molise aged over 90 days

pasteurized, sharp, aged 18 months, cow's milk from Cremona

pasteurized aged cow's milk from the veneto

pasteurized, cream filled Mozzarella from Italy

pasteurized, soft sweet aroma with a slight grassy and spicy notes from Piedmont

semi hard raw cows milk. Wine soaked rind gives this cheese a dark fruit flavor with a peppery from the Veneto served with homemade Moscato jam

unpasteurized, sheep's milk, from tuscany, semi-hard

pasteurized sheep's milk cheese from tuscany with white black truffles

unpasteurized, sheep's milk cheese from sicily with saffron black peppercorn

pasteurized from Campania

pasteurized, firm sheep and cow's milk cheese from sardinia. sharp, slightly pungent taste with a round finish

pasteurized, soft, ripened cow sheeps milk cheese from piedmonte

pasteurized cow, sheep and goats milk. Light and earthy with mushroom notes and a tangy finish from Piedmont

semi-firm, buttery, grassy, nutty, unpasteurized, alpine-style organic cow's milk cheese from thistle hill farm in vermont

Drizzled with Aged Balsamic Vinegar, Capezzana Olive Oil, Rocket

pasteurized cows milk from burgundy, france. triple crème, buttery, rich

Sweetened ricotta, orange water, rose water, chocolate chips, candied fruit, pistachios in chocolate cones

Vanilla ice cream with espresso baked under a sweet meringue

Chocolate pastry filled with dulce de leche, topped with dark chocolate pastry cream malden sea salt

Creme fraiche ice cream, caramel, vanilla crème anglaise

Little warm doughnuts filled with grappa-scented custard topped with a drizzle of local wildflower honey toasted almonds

Rich chocolate brownies with homemade mint chocolate chip ice cream, topped with whipped cream and warm chocolate sauce

Rustic tart with vanilla crème anglaise

Sweet fig tart with creamy cow and goat's milk cheese drizzled with local flower honey

vanilla ice cream drowned in espresso

vanilla ice cream drowned in macallan 15 yr old scotch

An assortment of carrot, golden beet, celery root, parsnips, Westport turnips, apple cider and local honey and mustard with wild arugula, honey crisp apples, fresh coriander and toasted pumpkin seeds

Wild arugula, Ciacci Tuscan olive oil, aged balsamic, Malden sea salt

Fire roasted bell peppers, celery, taggiasca olives, baby creamer potatoes, micros parsley, shallots, red wine vinegrette

Wild arugula, Malden Sea Salt and Ciacci Tuscan olive oil

Lemon, Ciacci olive oil, fresh coriander, speck

Balsamic vinaigrette, red wine vinaigrette, bacaro vinaigrette wine vinegars with virgin olive oil, romano, garlic, sun dried tomatoes

Pasteurized egg, lemon, Tuscan olive oil, wine vinegar, Pecorino Romano, black pepper

Native tomato and buffalo mozzarella salad with fresh basil, Ciacci Tuscan olive oil, sea salt and aged balsamic

Golden apples, native arugula, red onion, fennel, lemon, Ciacci olive oil

Italian and vegetable soup and bread soup with white beans, Tuscan kale, Parmigiano-Reggiano, Ciacci Tuscan olive oil

Tender octopus, sautéed spinach, grilled radicchio, drizzled with honey & balsamic, white beans

San Marzano tomato pomodoro, garlic, white wine, fresh herbs -or- tomato, sausage, rabe, garlic, hot pepper (choice of preparation)

Tomato, basil, two cheeses

Goat's milk cheese, fresh rosemary, caramelized onion, hot pepper

Basil, tomato, two cheeses

Pizza margherita with spicy soppressata

San Marzano tomato pomodoro, two cheeses, spicy infused olive oil, fresh herbs

San Marzano tomato pomodoro, two cheeses, sweet pepper sauce

An assortment of the Chef's selection to include Rhode Island's own Danielle Company's Finnocchiona, Hot Salami Casalingo with Mostarda Fruits, Sweet Soppressata Veneta, Bacaro's Country-Style Pork Pate, Bacaro's Chicken Liver Pate, Assorted Homemade Picklings & Crostini (Serves 2 people)

Speck, spicy soppressata, buffalo mozzarella, caciocavallo silano d.o.p., castelvetrano olives, roasted peppers agro-dolce, sicilian eggplant caponata, cornichons, roasted nuts with honey and assorted jams. wine pairing: paring Argillae Orvieto

Prosciutto di Parma, finocchiona, taggiasca olives, Parmigiano-Reggiano, gorgonzola dolce, marinated mushrooms, white anchovies cornichons, roasted nuts with honey and assorted jams. wine paring: La Spinetta Barbera d'Asti "Ca di Pian"

Parmigiano-Reggiano, San Marzano tomatoes

Pan-roasted eggplant, torn mozzarella, late summer cherry tomatoes, fresh basil, Parmigiano-Reggiano, Ciacci Tuscan olive oil

Showered with heirloom cherry tomatoes, Ciacci Tuscan olive oil

fresh egg tagliatelle, butter, Parmigiano-Reggiano, truffle-scented egg, mushroom

Cream, Parmigiano-Reggiano, mozzarella, ricotta, fontina, tomato, fresh parsley

Pancetta, San Marzano pomodoro, Pecorino Romano

Ciacci Tuscan olive oil and Parmigiano-Reggiano

Risotto, garlic sausage, chicken, sweet onion, curry, Ciacci Tuscan olive oil

Mashed potatoes, Ciacci Tuscan olive oil

Delicate Italian braise of scallops, littlenecks, squid, gulf white shrimp & pesci in San Marzano tomato pomodoro. fruity Ligurian olive oil, grilled bruschetta, fresh herbs

San Marzano tomatoes, fresh oregano, Taggiasca olive, capers, sweet onions, Jasmin rice, Ciacci Tuscan olive oil

Roasted Westport turnip and butternut squash, sweet and spicy pan drippings, fresh rosemary, mixed greens, Ciacci Tuscan olive oil

Roasted figs drizzled with aged balsamic vinegar, dried figs, mixed organic greens from Baby Greens Farm and gorgonzola picante

Buttered noodles, Parmigiano-Reggiano, fresh herbs, Ciacci Tuscan olive oil

Roasted sweet peppers from Confreda Farms in a delicate vinegar sauce

Medley of mushrooms, creamy mashed potatoes, Ciacci Tuscan olive oil

Creamy burrata, mushroom, mixed organic greens in a balsamic vinaigrette

Tuscan kale, tomato, white beans, bread, Ciacci Tuscan olive oil

Roasted Cabernet grape and shallot chutney, fresh thyme, wild arugula, creamy mashed potatoes

Composed vegetables and homemade picklings

sea salt, Ciacci Tuscan olive oil, garlic, hot pepper

sea salt, Ciacci Tuscan olive oil

sea salt, Ciacci Tuscan olive oil

garlic, anchovy, hot pepper, Ciacci Tuscan olive oil

thinly sliced roasted suckling pig flavored with rosemary and garlic

rich, salt-cured ham from San Daniele Italy

sweet, salt-cured ham from Parma Italy

air-dried, seasoned beef drizzled with Ciacci Tuscan olive oil, fresh lemon & black pepper

sweet salumi scented with fennel

mild, smoked italian ham

air-dried spicy salami

authentic cured salame from Reggio Emilia

mild air-dried pork shoulder cured with paprika, spices-served with homemade mostarda fruits

mild, smooth sausage inspired from Bologna, Italy

the most simplistic style of salumi, this home-style sausage boasts flavors of pepper and sea salt

salumi inspired by the small villiage of Felino in Parma Italy is the most ancient salami recipe on record traditionally boasting flavors of nutmeg and pepper

Italian salami in the style of Friuli

Italian salami in the style of Friuli

salumi inspired by the Veneto region of Italy, Danielle's version of this classic sausage boasts flavors of garlic and red wine with subtle hints of spices

mild air-dried pork shoulder cured with paprika, spices-served with homemade mostarda fruits

sea salt and white truffles

deep, dark flavors of cocoa and chilies

citrus, fennel and black pepper

red wine, fennel and garlic

fennel and spices

hunter's sausage, mild spices

cured pork shoulder with aromatics

traditional Italian-style salame with a modern touch

pitted and packed in extra virgin olive oil

wrapped with speck

on toasted brioche with homemade chutney

with Ciacci Tuscan olive oil, fresh rosemary & sea salt

with guanciale & balsamic onions

sweet, spicy, rosemary

grilled flat bread with chickpea puree, jerusalem artichoke chips, smoked capsicum, lemon, crispy parsley & virgin olive oil

crisp eggplant, warm buffalo mozzarella, tomato, basil, Ciacci Tuscan olive oil

grilled purses of mortadella stuffed with taleggio cheese and served with mostarda fruits

breaded & lightly fried burratta cheese with San Marzano pomodoro

with truffled mushrooms

stuffed dates wrapped in smoked pancetta

battered & pan fried sandwiches of Italian taleggio cheese

stuffed fried olives

with crispy polenta crostini

with spicy mustard, grain mustard and fresh grated horseradish

breaded & fried risotto stuffed with mozzarella

small, griddled sandwiches of prosciutto di San Daniele & taleggio cheese & rocket

with crispy polenta

with soar & lemony aioli soar-slow cooked onions with wine vinegar and bay leaf

fresh cracked black pepper, arugula, aged balsamic and Ciacci Tuscan olive oil

with chicken liver pate, crushed red & green peppercorn, zisola & fresh sage

fresh rosemary, Zisola olive oil

with local wild flower honey & prosciutto di parma

with duck livers & onions cooked in vin santo

garlic rubbed grilled bread with virgin olive oil and salt

roasted red peppers agro dolce & wild rocket

with homemade jam

horseradish crema & fresh chives

served with walnut-raisin bread

wrapped in speck with fresh rosemary, Ciacci Tuscan olive oil, cracked black pepper

in balsamic vinegar

with fresh herbs

marinated in virgin olive oil, basil, thyme & garlic

with prosciutto di parma and carbonelli provolone

eggplant salad with olives, onions, capers, garlic and tomato

sweet & sour onions braised in vinegar & red wine

olive oil, garlic, rosemary, sea salt

with pistachios

with lemon, extra virgin olive oil

pasteurized, soft, marbled blue cheese from piedmont

pasteurized, soft, mountain version, spicy marbled blue cheese from lombardy

unpasteurized, 24 month old cow's milk cheese from parma

pasteurized, cow's milk cheese, nutty, semi-soft, from lombardy

unpasteurized cow's milk cheese noted for its earthy, woody notes

pasteurized, cow's milk cheese from molise aged over 90 days

pasteurized, sharp, aged 18 months, cow's milk from Cremona

pasteurized aged cow's milk from the veneto

pasteurized, cream filled Mozzarella from Italy

pasteurized, soft sweet aroma with a slight grassy and spicy notes from Piedmont

semi hard raw cows milk. Wine soaked rind gives this cheese a dark fruit flavor with a peppery from the Veneto served with homemade Moscato jam

unpasteurized, sheep's milk, from tuscany, semi-hard

pasteurized sheep's milk cheese from tuscany with white & black truffles

unpasteurized, sheep's milk cheese from sicily with saffron & black peppercorn

pasteurized from Campania

pasteurized, firm sheep and cow's milk cheese from sardinia. sharp, slightly pungent taste with a round finish

pasteurized, soft, ripened cow & sheeps milk cheese from piedmonte

pasteurized cow, sheep and goats milk. Light and earthy with mushroom notes and a tangy finish from Piedmont

semi-firm, buttery, grassy, nutty, unpasteurized, alpine-style organic cow's milk cheese from thistle hill farm in vermont

Drizzled with Aged Balsamic Vinegar, Capezzana Olive Oil, Rocket

pasteurized cows milk from burgundy, france. triple crème, buttery, rich

Sweetened ricotta, orange water, rose water, chocolate chips, candied fruit, pistachios in chocolate cones

Vanilla ice cream with espresso baked under a sweet meringue

Chocolate pastry filled with dulce de leche, topped with dark chocolate pastry cream & malden sea salt

Creme fraiche ice cream, caramel, vanilla crème anglaise

Little warm doughnuts filled with grappa-scented custard & topped with a drizzle of local wildflower honey & toasted almonds

Rich chocolate brownies with homemade mint chocolate chip ice cream, topped with whipped cream and warm chocolate sauce

Rustic tart with vanilla crème anglaise

Sweet fig tart with creamy cow and goat's milk cheese drizzled with local flower honey

vanilla ice cream drowned in espresso

vanilla ice cream drowned in macallan 15 yr old scotch