BACI TAPAS
Farmer's Market Salad |
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| 10 | |
Fresh romaine lettuce, Vidalia onions, cherry tomatoes, sweet corn, & a creamy avocado dressing. |
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Spinach Salad |
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| 8 | |
Crisp Spinach with a honey orange vinaigrette, ricotta cheese, sunflower seeds, & mandarin oranges. |
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Caprese Salad |
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| 10 | |
A composition of Arkansas tomatoes, sea salt, micro basil, & house made mozzarella cheese. |
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Baci Salad |
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| 8 | |
Mixture of Arugula, onion confit, roma tomatoes, artichoke hearts, & a delicious Herb Parmesan Vinaigrette. |
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Bruschetta |
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| 8 | |
Fresh tomatoe Concasse with roasted yellow peppers on goat cheese croutons. |
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Roasted Artichokes |
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| 8 | |
Meyer lemon saffron aioli. |
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Pineappe BBQ Crawfish Cakes |
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| 13 | |
Blach Bean Hummus Quesadilla |
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| 10 | |
House made guacamole, sprouts, & ancho chili sauce. |
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Fried Calamari |
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| 10 | |
With a smoked tomato chipotle sauce. |
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Grilled Shrimp |
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| 13 | |
Complimented with smoked chevre croutons with glazed onions, chives, & sirache. |
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Steeped Mussels |
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| 18 | |
"Belgium Style" with parsley aioli & crispy tomotoes. |
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Thai Wonton Purses |
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| 8 | |
Fresh cabbage, carrots, scallions & ginger / curry coconut sauce. |
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Empanadas |
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| 10 | |
Stuffed with braised prok, jalapenos & goat cheese with a house made tomatillo sauce. |
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Fried Ravioli |
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| 10 | |
House made & stuffed with Bolognese & cheese & a light tomatoe sauce. |
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Carpaccio |
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| 14 | |
Arugula, caperberries, Grana Padoano cheese & lemon truffle oil. |
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Jill's Crudo |
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| 14 | |
With a mango melon salad, sprouts, & chili oil. |
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Grilled Vegetarian Pizza |
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| 14 | |
Seasonal vegetables, herbs & house made mozzarella. |
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Funky Seviche |
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| 12 | |
Served with tortilla chips. |
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Cheese Board |
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| 15 | |
Chef's choice of Artisanal cheese & accompaniments. |
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Smorgasbord |
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| 25 | |
Bachi nibbles served Family Style. |
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House Cured Salmon Parfait |
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| 14 | |
Mixed greens, fried hearts of palm, blood orange vinaigrette & jalapeno corn relish. |
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ENTREES
Grilled Tenderloin of Beef |
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| 30 | |
Wth wild mushroom ragout & compound butter. |
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14 oz. Porterhouse Pork Chop |
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| 26 | |
Guiness battered onion rings, apple horseradish chutney & potatoe salad. |
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Grilled Lamb Chops |
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| 27 | |
Mint Pomegranate glaze, cool couscous cucumber salad tossed with roasted lemon vinaigrette. |
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Pan Roasted Airline Chicken Breast |
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| 23 | |
With a Blackberry BBQ glaze over potato salad. |
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Arkansas Wok Fried Catfish |
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| 22 | |
Breaded in panko, served with ginger hoi sin sauce & coconut scented rice. |
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Prickly Pear Glaze Roasted Salmon |
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| 28 | |
Blueberry compote served with polenta. |
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Roasted Escolar |
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| Fresh Market Price | |
With a cherry tomato cilantro relish on succotash. |
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Bacon Wrapped Halibut |
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| 29 | |
Sweet corn emulision over succotash. |
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Cumin Dusted Kajiki Fish Tacos |
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| 28 | |
Seared rare with black bean hummus, avocado, & chili sauce. |
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Summer Vegetable Napoleon |
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| 16 | |
With a three pepper coolis. |
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The Garcia Rill Pasta - Linuine with Mussels |
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| 24 | |
Tossed in a white wine garlic & fresh herb sauce. |
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Baci is getting FRESH .. Proudly bringing you FRESH Fish flown in from Hawaii.
Vegetarians .. Request our Chef
Sharing of Main Course - $3.00 Split Charge
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Chef: Greg Loyd
Sous Chef: Jeffrey Owen -- Sous Chef: Nate Branson -- Sous Chef Brodie Howard