Dinner selections below include the following: Bacchi�s Bread and Butter � Minestrone Soup � Crisp Green Salad with House Dressing � Side of Ravioli, Spaghetti, or Tortellini (your choice of meat; marinara; or butter, cheese and garlic sauce)

Chicken

Chicken Livers Sautee: Olive Oil, Mushrooms, Green Onions in a Tomato Vegetable Base - 22.95
Chicken Sautee Sec: Breast of Chicken Saut�ed in Olive Oil, Bell Peppers, Onions, Mushrooms - 23.95
Chicken Cacciatore: Breast of Chicken Saut�ed with Olive Oil, Bell Peppers, Onions, Mushrooms, in a Tomato Vegetable Base - 23.95
Chicken Parmigiana: Breast of Chicken and Topped with Meat Sauce and Parmesan Cheese and Baked in the Oven - 21.95

Steaks

Beef a la Stroganoff: Glazed Pineapple over Fettuccini - 29.95
Bacchi�s Broiled Turf and Surf Combination: Filet Mignon Steak, Australian Lobster Tail, Lemon, and Drawn Butter - Market Price
Charbroiled New York Cut Steak - 30.95
Charbroiled Filet Mignon - 32.95

Seafood

Fried Jumbo Shrimp: Side of Hot Sauce and Lemon - 28.95
Grilled Salmon Steak: Served with Wedges of Lemon and Tartar Sauce - 26.95
Grilled Halibut Steak: Served with Wedges of Lemon and Tartar Sauce - 28.95
Boned Rainbow, Mountain Trout: Sautee Almandine - 21.95
Calamari Steak: Breaded, Topped with Slivered Almonds, Lemon, Butter, and Side of Tartar Sauce - 21.95
Scampi a la Bacchi�s: Garlic, White Wine, Lemon and Butter over Linguine - 28.95
Broiled Australian Lobster Tails (Approximately 4 to 6 ounces each choice of 1 or 2 tails): Side of Drawn Butter and Lemon Wedges - Market Price
Fried or Saut�ed Scallops - 28.95
Crab Cioppino California Style: Clams, Cod, Shrimp and Crab in the Shell; Fish Stew - 31.95
Scalone Steaks: Scallops and Abalone Pounded into 2- Small Steaks Lightly Grilled and Topped with Slivered Almonds and Butter - 26.95

Veal

Veal Scaloppini Ala Marsala: Olive Oil, Garlic, Bell Peppers, Green Onions, Mushrooms in a Tomato Vegetable Base - 26.95
Veal and Peppers Sautee: Olive Oil, Bell Peppers, Mushrooms in a Marsala Wine Sauce - 26.95
Veal Piccante of Tenderloin: Thin Slices of Veal Saut�ed in Lemon, Butter, and White Wine Sauce Saut�ed with Mushrooms, Green Onion, Parmesan Cheese - 26.95
Breaded Veal Cutlet: Grilled and Topped with Butter and a Side of Lemon - 26.95
Veal Sweetbreads Sautee: Olive Oil, Garlic, and Mushrooms in a Tomato Vegetable Base - 26.95
Veal Parmigiana: Breaded Veal Cutlet, Topped with Tomato Sauce, Parmesan Cheese, Baked to a Golden Brown - 28.95
Veal and Eggplant Parmesan:� Breaded Veal Cutlet Topped with Eggplant, Meat Sauce and Parmesan Cheese - 29.95

Vegetarian

Eggplant Parmigiana: Slices of Eggplant Topped with Marinara Sauce and Parmesan Cheese and Baked in the Oven - 20.95

*Split entr�es will include a soup and salad charge for the other person - 14.95������� ���������������**Minimum Service Charge per Adult - 7.50

Soup & Salad

Soup and Salad Combination: Minestrone Soup, Crisp Green Salad and Relishes��������������������������������� (all you can eat) -14.95

Sides

Garlic Bread -7.50
Side Saut�ed Mushrooms -7.50

Dessert

Chocolate Sundae - 4.25
Cheese Cake - 7.50
Ice Cream Selections:
Spumoni, Vanilla, Raspberry Sherbet - 3.75

Drinks

Coffee, Tea (hot or iced), Milk or Lemonade - 2.50
Full Bar also available

Take Home Goodies

Quart of Minestrone Soup - 8.00
Quart of Bacchi�s House Salad Dressing - 8.00
Quart of Bacchi�s Meat or Marinara Sauce - 8.00
Loaf of Bacchi�s Baked Bread - 5.50

The History of Bacchi�s
George and Josephine Bacchi (bah-key) first began coming to Lake Tahoe from Sacramento in 1923. George and his brother-in-law Frank Saia established a fruit and vegetable route to bring fresh produce from the Sacramento Valley to the Lake Tahoe area. They rented space for their produce stand from Carl Bechdolt Senior in Tahoe City. Josephine Bacchi prepared homemade raviolis, chicken cacciatore, and various Italian delicacies for the wealthy homeowners in the Lake Tahoe area.� Laura Knight (the owner of the Vikingsholm) told Josephine that she was such a good cook that she should start a restaurant.� Josephine liked the idea!

George worked for Bob Watson�s Lumber Mill and brought home and milled logs to build a cabin which turned into Bacchi�s restaurant on Lake Forest Road (the main highway) in 1932.� George and Josephine operated the restaurant and fruit stand each summer for about 15 years.� William Hunter and Sara (Bacchi) Hunter operated the restaurant from 1949 through 1978.� William and Sara�s son, William, (Bill) and his wife Heidi Hunter have operated the restaurant from 1978 through today.� It�s still a family place, with Bill and Heidi�s son Everett Hunter working at the restaurant and planning to take over operation of Bacchi�s when his parents retire.

Thank you for sharing in a piece of Lake Tahoe history!