Bacchus Wine Bistro

jp chenet, blanc de blanc, brut nv

bouvet rosé, excellence, brut nv

taittinger, brut nv

prosecco castello del poggio, nv

prosecco rosé lunetta, nv

pinot grigio, paradosso

chardonnay, cartlidge & browne

sauvignon blanc, babich

chardonnay, mâcon-uchizy

chardonnay, austin by austin hope

sauvignon blanc, clos des lunes

sancerre, montagu

chablis, bardet & fils

domaine mas des lavandes

manon

cabernet sauvignon, cartlidge & browne

pinot noir, belles eaux

côtes-du-rhône, lou pontias

malbec, château du port

tempranillo, lopez de haro

merlot, château les songes

chianti classico, rossaquercia

pinot noir, josephine dubois, grande reserve

saint emillion gr. cru, ch. petit mangot

cabernet sauvignon, austin hope

moscato, placido, banfi, italy

tawny port, fonseca, portugal

white port, fonseca, portugal

disznoko tokaji, late harvest, hungary

sauternes, lions de suduiraut, bordeaux, france

red or white sangria

classic mimosa

bouvet brut, orange juice

bloody mary

kir

white wine, french crème de cassis

bacchus aperitivo spritz

icy raspberry

bouvet brut, raspberry sorbet, frozen raspberry

bacchus mimosa

bouvet brut, blood orange sorbet, frozen strawberry

kir royale

taittinger champagne, french crème de cassis, frozen raspberry

frosé

frozen rosé wine, frozen strawberry

channé rosé

côtes de provence, france

medoc, cru bourgeois, la cardonne

bordeaux, france

silver oak, cabernet sauvignon

alexander valley, california

jp chenet, blanc de blanc, brut nv

prosecco cavicchioli 1928, nv

bouvet signature, brut nv

domaine carneros by taittinger, brut nv

taittinger, brut nv

ruinart, blanc de blanc, brut nv

louis roederer, brut collection 243

bouvet rose, excellence, brut nv

canard duchêne rose, cuvée brut nv

ruinart rose, brut nv

channé rosé

feudi salentini - susumaniello igp

this native salento grape is a wine of intense ruby red color. aromas and flavors of ripe red fruit, dark chocolate, and a note of spice. full-bodied on the palate with mature tannins and great persistence. ideal pairing with italian cheeses and charcuterie and traditional puglia dishes!

citrus salad

mixed greens, blood orange, navel orange, raspberries, pecorino cheese, pine nuts, champagne vinaigrette

french country salad*

roasted asparagus, beets, arugula, goat cheese, toasted walnuts, lemon-dijon vinaigrette

lobster salad*

mixed greens, roasted tomato, fennel, basil mayonnaise, shallot vinaigrette

jambon blanc

ham, butter, cornichon

our own muffuletta

salami, basil pesto, mozzarella, arugula, giardiniera tapenade, lemon vinaigrette

bacchus grilled cheese

beet pesto, avocado, red onion, mozzarella, smoked gouda, swiss cheese

spicy nduja

ricotta, arugula, fig "salami"

muffuletta

salami, basil pesto, mozzarella, giardiniera tapenade, arugula, lemon vinaigrette

grilled cheese

beet pesto, avocado, red onion, mozzarella, gouda, ciabatta

mozzarella di bufala

1 day, buffalo, italy

burrata

1-2 days, cow, italy

comté

4-8 months, cow, france

manchego

6-17 months, ewe, spain

parmigiano

13-36 months, cow, italy

aged gouda

26 months, cow, netherlands

cheddar

6-24 months, cow, great britain

pecorino

13-36 months, sheep, italy

humboldt fog

8 weeks, goat, california

délice de bourgogne

1-2 weeks, cow, france

camembert

1 month, cow, france

bûche de chèvre

1 week, goat, france

brie

1 month, cow, france

roquefort black label

3 months, ewe, france

fourme d'ambert aoc

3 months, cow, raw, fr

gorgonzola dolce

3-6 months, cow, raw, italy

port salut

8-10 weeks, cow, france

tomme de savoie

1-2 months, cow, france

moliterno truffle

6-8 months, ewe/goat, italy

boursin

10 days, cow, france

pâté de campagne

pork, herbs, spices, france

rillettes de canard

salted duck spread, france

foie gras torchon

duck liver, salt, pepper, france

chorizo

pork, garlic, smoked paprika, salt, spain

mortadello oro

pork, myrtle berries, pistachio, italy

coppa

pork shoulder, italy

salame rustico

pork, salt, garlic, italy

applewood smoked salame

pork, salt, spice, usa

calabrese spicy salame

pork, salt, wine, garlic, usa

italian framani nostrano

pork, salt, black pepper

wild boar saucisson

wild boar, salt, red wine, spices

jambon blanc

pork, white ham, france

jambon serrano

pork, dry cured ham, spain

prosciutto di parma

pork, dry cured ham, italy

duck magret prosciutto

cured duck breast, fr

bresola

beef, rosemary, thyme, juniper berries, it

focaccia di carne

house-selected charcuterie, rapini, mozzarella

focaccia di vegetariana

harissa, ricotta, marinated sun-dried tomatoes, zucchini, squash, honey, mozzarella

french onion soup

gruyère, caramelized onions, croutons

gazpach0

seasonal chilled soup

beet & goat cheese trifle

red and golden beets, goat cheese, pine nuts, mint vinaigrette

trio du "sud"

caramelized onion hummus, olive tapenade, creamy pecorino cheese

sardines sur croûtons

sardine toasts with pickled vegetables

blinis napoleon

black caviar, traditional caviar accoutrements

warm bûche de chèvre

bûche de chèvre, honey, walnuts

smoked salmon

shallots, capers, dill crème fraiche

escargot in a parsley butter sauce

foie gras torchon

orange marmalade, maraschino cherries

beef tenderloin a la bearnaise

roasted asparagus, garden vegetable, sauce bearnaise

house selected fromages | salade verte

sparkling

rosé

white

red

beer

amuse bouche

entrée froide

smoked salmon

haddock, caviar, dill cream froster

tuna carpaccio

cive roll, pine pepperon

entrée chaude

oeuf de foie gras

orange marmalade, mandarin sorbet

escargot

parsley butter sauce

intermède

plat de résistance

steak de peters flanchet

onion steak piper garlic, rosemary served with roasted asparagus, garden vegetable, new potatoes

roulette de poisson

wild salmon, brill hollandaise, red shrimp, lemon served with roasted asparagus, garden vegetable, new potatoes

fromage

assortment de fromages, salade verte

dessert

banana foster cheesecake

sea salt caramel chocolate

bresaola al carpaccio

shaved parmesan, pickled red onion, capers, fleur de sel, cracked pepper

smoked salmon

pickled cucumber ribbons, dill, avocado, crème fraiche

beet carpaccio

goat cheese, orange segments, shallot, chive, mint vinaigrette

foie gras

marmalade, pickled cherries, warm baguette

tuscan kale | caesar

lemon-anchovy dressing, shaved parmesan, pressed boiled egg, marinated anchovies

french country salad

roasted asparagus, beets, arugula, goat cheese, toasted walnuts, lemon-dijon vinaigrette

gourmet baby greens

florida strawberries, french feta cheese, candied pecan, chipotle-lime vinaigrette with smoked salmon

mortadella oro it

coppa it

prosciutto di parma it

jambon blanc fr

jamon serrano esp

duck prosciutto usa

bresaola usa

comté

cow's milk, semi-hard, france

saint nectaire aoc

cow's milk, semi-soft, france

tomme de savoie

cow's milk, semi-firm, mild, france

roquefort black label

sheep's milk, blue, france

fourme d'ambert aoc

raw cow's milk, blue, france

munster

cow's milk, mild flavor and smooth texture, france

livarot petit

cow's milk, soft, pungent, france

epoisses

cow's milk, pungent and creamy, rich flavor, france

marquis brie de rambouillet

cow's milk, soft, france

le conquérant camembert petit

cow's milk, soft, france

pavé d'affinois

cow's milk, double-cream, soft, france

valencay pyramid

young goat's milk, soft, france

buche de chèvre

goat's milk, creamy, sharp, tangy, france

chaource 50%

cow's milk, soft-ripened, france

manchego

sheep's milk, aged 8 months, spain

gruyère

cow's milk, cave aged, hard, switzerland

mozzarella di bufala

water buffalo's milk, fresh, italy

gorgonzola dolce

raw cow's milk, buttery, blue, italy

parmegiano reggiano

cow's milk, hard, granular, italy

aged gouda

cow's milk, artisan, hard, netherlands

cheddar

cow's milk, rich and creamy, republic of ireland

stilton

cow's milk, semi-soft, crumbly, england

salame rustico

salame picante

rosette de lyon

paté provençal

chorizo

longaniza salchichon

southern smash salami

mortadella oro

coppa

prosciutto di parma

jambon blanc

jamon serrano

duck prosciutto

bresaola

banana foster cheesecake

crème chantilly

hummus

mediterranean olives

roasted nuts

olive tapenade

pickled vegetables

creamy pecorino cheese

petite planche du chef

chef's daily selection of fromage and charcuterie

maroilles aoc

the most famous cheese in the north of france, invented by monks in 962 ce. regular turning and washing eliminates the natural white mold and promotes the development of the bacteria that gives the rind its distinctive orange-red color. maroilles' paste is golden-yellow, soft, and oily, and it has a strong flavor and aroma with a sweet, lingering aftertaste. a local favourite involves using maroilles in a sauce for chicken dishes. eat it alongside all very strong, vigorous red wines, such as châteauneuf-du-pape.

mimolette

this hard cheese originated in the netherlands, but since the 17th century it has also been made in northern france. it is produced using the same methods as edam, but is colored with annatto and aged for a minimum of three months. as it ripens, the paste of this colorful cheese changes from bright orange to orange-brown, and the texture becomes brittle. the flavor is mild but becomes stronger with age. eat as an appetizer. serve with all light and fruity wines, such as côte de beaune, but it is commonly served with beers, port or madeira.

mothais-sur-feuille

with a soft, sticky white rind and creamy texture, the mothais-sur-feuille has a light, moldy aroma and a long-lasting, delicate aftertaste.

mont d'or aoc

this creamy cheese has a delicate taste with a hint of the spruce band that binds it and helps it to keep its shape while maturing.

morbier aoc

this washed-rind cheese is made by the cheesemakers of comté in the jura mountains. it is characterized by a horizontal dark line in the center of the cheese. traditionally, the producers sprinkled soot from wood fires over the morning curd, then covered it with curd from the evening milking. today, wood ash is used to recreate the look. it has a soft and delicate paste, a rather pronounced flavor, and a mild, milky aroma. the more it ages, the sweeter and stronger the taste.

morvan

this is a soft cheese that is typically eaten during spring and summer. it is a fermier cheese that is produced in bourgogne and named after the regional nature park of morvan, a beautiful nature preserve of woods, forests, and mountains. this cheese is best eaten fresh. it is slightly nutty and has a faint goaty flavor. eat it with fresh seasonal berries. team with a light white wine such as mâconnais, beaujolais, or mâcon.

planche végétarienne

house-cured root vegetables, giardiniera pickles, spanish-spiced chickpeas, beet pesto, greek yogurt

planche de la mer

anchovy and sardine toasts, lobster salad, tuna paté, salmon pastrami

trio du "sud"

soup du jour

caciotta

water buffalo's milk, fresh, italy

mozzarella

raw cow's milk, buttery, blue, italy

pecorino romano

cow's milk, hard, granular, italy

goudse

milk, artisan, hard, netherlands

cheddar

rich and creamy, republic of ireland

cheshire

semi-soft, crumbly, england